As far as I’m concerned, it’s tough to beat a batch of homemade brownies. Sure, I like more elaborate things, too, but there’s just something so perfect about a freshly baked brownie.
I’ve often said that brownies are a great starting point for new bakers. But, they’re also a rewarding, delicious thing for more experienced bakers. I couldn’t begin to count how many times I’ve whipped up a quick batch of brownies for friends or even just for a treat to keep all to ourselves.
This particular brownie recipe is my go-to for rich, dark, fudgy brownies. I’ve adjusted it here and there over the years to get it where it is. So, at least for now, this is just how I like to make a simple batch of brownies.
Of course, most of you know I’m going to get on my chocolate soapbox and tell you that you absolutely must use good chocolate for making brownies. 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.
I prefer a fudgy brownie most of the time. If you like yours 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.
Years ago, I would have told you that I want brownies with some add-ins. I always wanted some nuts or some other ingredient mixed into the batter. These days, though, I’m more of a brownie purist when I have a real brownie craving. For the times I want something different, I simply add a little something extra to the batter.
Nuts or chocolate chips are simple additions that will keep things interesting. Dried cherries work well also. Or how about some toffee bits? If you’re a sweet and salty fan, a sprinkling of coarse salt on top of the batter before baking will make you quite happy. However you choose to make them, just make them and enjoy!
Favorite Fudgy Brownies
My Favorite Fudgy Brownies are dark, rich, and utterly delicious!
Ingredients
- 6 ounces (1 cup) bittersweet chocolate (+/- 70% cacao)
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- 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.
- 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.
- Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth.
- Add the flour and salt, and mix just until combined.
- 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.
- 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.
Notes
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.
This recipe was originally developed in my continuing collaboration with Go Bold with Butter, where I am a paid contributor.
17 Comments on “Favorite Fudgy Brownies”
There’s just something about a good brownie, it’s true — that first bite – magic!!
Brownies are classic… always hit the spot. Is there a particular chocolate you like to use?
I always have Guittard 72% in my kitchen, but I like to try other kinds, too.
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.
Sometimes nothing beats simple. I’m with you, I tend to be a brownie purist 🙂
Mmmm…. who doesn’t love a good brownie? 🙂
Don’t have parchment paper at the moment, would these come out the same without it?
Yes, they’ll be fine.
LOVE! These are the epitome of a good brownie-I can see why they’re your fave! CHOCOLATE HEAVEN
Brownies just always hit the spot. Always. I love that these are simple and pure fudgy heaven.
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!
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.
I knew a lady that put Karo syrup in her brownies. ….The best brownies I’ve ever had…..do you have any recipe idea for that? She never would share….
Hi, Jan. I’ve not made any brownies with corn syrup. Good luck finding the recipe!
hey i tried your recipe yesterday and it was AWESOMMMMMM…although i dint add eggs,(flaxseeds instead) but still it was fab..it turned out exactly like yours.thanks for the recipe.
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!
That’s so wonderful to hear, Palyn! I’m so happy you enjoy this brownie recipe!