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Fudgy Brownies

If your weakness is deeply rich and fudgy brownies, this is the recipe for you. These brownies come together in a snap, with a few easy steps and a short list of ingredients. Bittersweet chocolate makes them extra decadent!

Stacks of fudgy brownies on parchment paper

This fudgy brownie recipe is my go-to for rich, dark, decadent brownies. I’ve adjusted it here and there over the years and the result is absolute perfection—a dense, fudgy base with an ever-so-thin, crispy-crackly layer on top.

Why You’ll Love This Fudgy Brownie Recipe

  • Deep, dark, and decadent. This is the platonic ideal when it comes to a fudgy brownie: it has an intensely rich flavor that will satisfy all of your chocolate cravings, with a texture that’s more fudge than cake-like.
  • Quick and easy. This recipe comes together with just a few simple steps, making it perfect for those busy days when you need a quick chocolate fix. If you’ve made any of my best brownie recipes, you’ll be familiar with the technique here.
  • Uses basic ingredients. You don’t need any fancy ingredients to make these brownies! Just some basic pantry staples that you likely have on hand if you bake regularly.
  • Customizable. While this recipe is perfect as-is, you can easily customize it to suit your preferences. Add nuts or chocolate chips for some extra texture, or drizzle each serving with homemade caramel sauce for a decadent twist.
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overhead view of ingredients for brownies

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

What Knife Is Best for Chopping Chocolate?

Believe it or not, a bread knife (also known as a serrated knife) is the best tool for chopping a bar of chocolate. When you use a bread knife with a sawing motion, it cuts cleanly and won’t cause the chocolate to break into uneven chunks. 

How to Make Fudgy Brownies

  • Prepare. Preheat your oven to 350°F and line a square baking pan with parchment paper, You can line it fully or leave a few inches of overhang on two opposite sides. Lightly grease the lining and any exposed parts of the pan.
  • Melt. Microwave the chocolate and butter in a microwave-safe bowl at half power in 30-second increments, until the butter melts and the chocolate also melts when stirred. Stir until smooth, then cool the mixture slightly.
  • Combine the wet ingredients. Mix the sugar, brown sugar, eggs, and vanilla in a large mixing bowl until they’re well-combined. Stir in the chocolate-butter mixture until smooth.
  • Add the dry ingredients. Stir in the flour and salt until just combined.
  • Bake. Spread the batter into the prepared pan. Bake for 35 to 40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. 
  • Cool. Run a knife along the non-lined sides of the pan. Cool completely in the pan on a wire rack. (Learn more: Why Every Baker Needs Wire Cooling Racks)
  • Cut. Use the parchment paper to lift the brownies out of the pan and onto a cutting board. Cut the brownies into bars with a sharp knife.
Overhead view of fudgy brownies cut into squares

Tips for Success

Before you begin baking, read through these tips to help make your homemade brownies a delicious success!

  • Use a high-quality chocolate. With this much flavor focus on chocolate, it’s time to break out the good stuff. It doesn’t have to be expensive chocolate. Just pick one that you enjoy eating on its own, and it should translate well into brownie form.
  • Cut perfect pieces. Cutting fudgy brownies can be a bit of a challenge. I like to use a serrated knife, but many bakers swear by plastic butter knives for making clean slices, as they’re less prone to having the brownies stick to the blade. Another option is to dip your knife in hot water before cutting each slice.
  • Don’t over-bake. Over-baking can result in dry, crumbly brownies rather than the desired fudgy texture. That’s why, when doing the toothpick test, you want to pull it up with some moist crumbs.
  • Cool completely before cutting. As tempting as it may be to dig into warm, fudgy brownies right out of the oven, it’s important to let them cool completely in order for them to set properly. This will also make them easier to cut into clean slices.
  • Know the basics. Read over my baking tips for beginners and tips for baking brownies from scratch.
Fudgy brownies lined up on parchment paper


  • Nutty and fudgy brownies. If you like nuts with your brownies, stir 1 cup of chopped walnuts or pecans into the batter before transferring it to the pan.
  • Double chocolate. Adding 1 cup of chopped chocolate or chocolate chips will give your brownies even more richness.
  • Cake brownies. If you like your brownies a bit more cake-like, simply add another egg to the batter to alter the texture. You don’t have to change another thing to attain cakey brownies.
  • More add-in ideas. Try adding dried cherries, toffee bits, or even chopped candy bars to the batter. Another fabulous option for fans of sweet-and-salty desserts is adding a sprinkle of flaky sea salt over the tops of the brownies just before baking.

Serving Suggestions

As-is, these fudgy brownies are a casual dessert or decadent snack. That said, they’re also easy to dress up to make them into a dessert for a get-together. Top them with no-churn vanilla ice cream, salted caramel sauce, and toasted pecans, or go with a dollop of homemade whipped cream and fresh raspberries.

Stack of 4 fudgy brownies on parchment paper

How to Store

Store your fudgy brownies in an airtight container at room temperature for up to 4 days. 

Can I Freeze This Recipe?

For longer storage, wrap the brownies in plastic wrap and then place them in a resealable freezer bag or airtight container. They can be frozen for up to 3 months. To enjoy, thaw the brownies at room temperature or warm them up in the microwave.

Brownie on counter with bite taken out

More Brownie Recipes

Fudgy Brownies

Yield 16 2-inch brownies
Prep Time 15 minutes
Cook Time 40 minutes

These easy fudgy brownies come together in a snap, with a few steps and a short ingredient list. Bittersweet chocolate makes them extra rich!

Overhead view of pile of fudgy brownies


  • 6 ounces (170g, about 1 cup) bittersweet chocolate (+/- 70% cacao), roughly chopped
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) firmly packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon salt


  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper so that the paper overhangs by a few inches on two opposite sides. Lightly grease the lining and any exposed parts of the inside of the pan.
  2. Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
  3. Place the sugar, brown sugar, eggs, and vanilla in a large mixing bowl, and mix until well-blended. Add the chocolate-butter mixture, and mix until smooth.
  4. Add the flour and salt, and mix just until combined.
  5. Transfer the batter to the prepared pan and spread evenly. Bake 35-40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Run a knife along the non-lined sides of the pan. Cool in the pan on a wire rack.
  6. Using the overhanging parchment paper, lift the cooled brownies out of the pan and onto a cutting board. Use a sharp knife to cut into bars.


If you like nuts or more chocolate with your brownies, stir 1 cup of chopped nuts or chocolate chips into the mixed batter before transferring it to the pan.

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    17 Comments on “Fudgy Brownies”

  1. There’s just something about a good brownie, it’s true — that first bite – magic!!

  2. Brownies are classic… always hit the spot. Is there a particular chocolate you like to use?

  3. I just put the pan in the oven. I made a double recipe and am baking them in a 13×9 inch pan. I added one extra egg (1/2 egg per recipe). I like both cakey and fudgy brownies. For my chocolate, I had some extra dark Guittards chocolate that I used. It will probably be too late to dig into the pan of hot brownies tonight so I guess I will have to wait till tomorrow to try them! I will report back. Thanks for the recipe. I’m a plain brownie girl too. Sometimes I will add icing on the top if they happen to be a cakey texture.

  4. Sometimes nothing beats simple. I’m with you, I tend to be a brownie purist 🙂

  5. Mmmm…. who doesn’t love a good brownie? 🙂

  6. Don’t have parchment paper at the moment, would these come out the same without it?

  7. LOVE! These are the epitome of a good brownie-I can see why they’re your fave! CHOCOLATE HEAVEN

  8. Brownies just always hit the spot. Always. I love that these are simple and pure fudgy heaven.

  9. I tried making a vegan version using egg replacer and hard dairy-free margarine. It turned into a bubbling mess in the oven and the end result had an ugly pitted top, but never mind because it still tasted yummy!

  10. I have always been a brownie purist. Never got the idea of adding anything else that might distract you from the heavenly taste of a fudgy chocolatey brownie. I’ll try to make these this weekend, I can’t wait.

  11. I knew a lady that put Karo syrup in her brownies. ….The best brownies I’ve ever had… you have any recipe idea for that? She never would share….

  12. hey i tried your recipe yesterday and it was AWESOMMMMMM…although i dint add eggs,(flaxseeds instead) but still it was turned out exactly like yours.thanks for the recipe.

  13. OMG — this is the Holy Grail of brownie recipes! I’m a cookbook editor and recipe tester, so I’ve made more than my share of brownies over the years. I thought I’d found the best after making Scharffenberger’s “Brown Sugar Brownies,” but these were even better! Shared them with my neighbors, who almost swooned, and begged for more. Next time I’ll double the recipe.

    Being a fan of brownies with a texture somewhere between cake-y and fudgy, I was going to add a third egg, as suggested in the recipe instructions for a more cake-y result. But oddly, all the large eggs I’ve been buying during the pandemic have included a few extra-large specimens, so I decided to make this recipe using just two of the larger eggs. I made sure to beat the eggs really well in order to get a super-glossy top crust, making the brownies lovely to look at. But more importantly, they were heavenly to eat, and were exactly what I wanted: fudgy and cake-y, with an almost creamy texture. They weren’t at all gooey, but that was because I baked them an extra few minutes after a tester first came out with wet batter. As I usually do when making brownies, I added a cup of toasted, chopped pecans to balance the richness of the chocolate, but otherwise followed the recipe exactly. The brownies lasted only two days, but were just as good the second day — no drying out.

    Aside from having to make the occasional brownie recipe for professional recipe-testing, when it comes to making brownies for myself and friends,, this is now the only recipe I’ll ever make. The search for the perfect brownie is over — thank you so much for sharing!

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