Name: Fudgy Homemade Brownies Recipe
Prep time: PT-492089H22M
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 3/4 cup unsalted butter (12 Tbsp; 170g), sliced into 12 Tbsp-size pieces; 4 ounces semi-sweet chocolate bar (113g), coarsely chopped and divided; 1 and 2/3 cups granulated sugar (333g); 3 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup unsweetened natural or Dutch-process cocoa powder (84g); 1 cup all-purpose flour (125g), spooned & leveled; 3/4 teaspoon salt; 1 cup semi-sweet chocolate chips (180g)

If you’re craving the ultimate chocolate fix, these Fudgy Homemade Brownies Recipe will completely satisfy your sweet tooth. Imagine biting into a rich, dense brownie with a shiny crackly top and melt-in-your-mouth center — pure bliss in every bite!

The image shows a close-up of several chocolate brownies arranged on a white marbled surface. There are nine brownies in total, with seven lying flat and two stacked on top in the middle. Each brownie has a rich, dark brown color with a slightly shiny, cracked surface. The texture looks dense and moist with visible chunks of chocolate inside. The edges are slightly raised and the tops have uneven, crinkly patterns. The lighting highlights the contrast between the shiny top and the fudgy interior. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fudgy Homemade Brownies Recipe
Top Tip
How to Serve Fudgy Homemade Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fudgy Homemade Brownies Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this recipe. It’s my go-to whenever I want those perfectly gooey, deeply chocolatey brownies that feel almost decadent but are surprisingly simple to make.

Intensely Chocolatey: Uses a triple chocolate approach combining melted semi-sweet chocolate, cocoa powder, and chocolate chips for that next-level taste.
Perfectly Fudgy Texture: Dense and moist with a shiny crackly top that everyone will rave about.
Easy to Make: No complicated techniques — just straightforward steps you can follow in your own kitchen.
Great Make-Ahead: These brownies keep well at room temperature, making them perfect for parties or a week of indulgence.

Ingredients & Why They Work

Choosing quality chocolate and fresh ingredients makes all the difference in a recipe this simple. I always opt for good semi-sweet chocolate bars and fresh eggs at room temperature to get that rich, fudgy texture just right.

Flat lay of unsalted butter sliced into rectangular pieces, a semi-sweet chocolate bar broken into irregular chunks, a small white bowl filled with granulated sugar, three whole uncracked brown eggs, a small white bowl with amber vanilla extract, a small white bowl of dark cocoa powder, a small white bowl of all-purpose flour, a small white bowl of coarse salt, a small white bowl of semi-sweet chocolate chips, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Provides richness and moisture; using unsalted lets you control the salt level precisely.
Semi-sweet chocolate bar: Adds depth and melt-ready lusciousness when combined with butter.
Granulated sugar: Sweetens and helps create that shiny crackly brownie top.
Eggs: Bind everything together and contribute to that fudgy structure.
Pure vanilla extract: Enhances the chocolate notes and rounds out flavor.
Cocoa powder: Brings an intense chocolate punch and helps keep the brownies dense.
All-purpose flour: Provides structure without making the brownies cakey — spooning and leveling is key to keep texture right.
Salt: Balances the sweetness and enhances chocolate flavor.
Semi-sweet chocolate chips: Adds bursts of melty chocolate throughout the brownies.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Fudgy Homemade Brownies Recipe is how easy it is to tailor to your own tastes and occasions. Whether you love nuts, want to sneak in some espresso, or need a vegan swap, these brownies are a perfect blank canvas for delicious creativity.

Add Nuts: Stir in 1 cup of chopped walnuts or pecans when folding in the chocolate chips for a satisfying crunch. I love how the toasted nuts add texture and a subtle earthiness to the fudgy bite.
Espresso Kick: Mix 1 teaspoon of instant espresso powder into the cocoa powder before sifting it in. It sharpens the chocolate flavor beautifully without making the brownies taste like coffee.
Mint-Chocolate Twist: Swap out vanilla extract for peppermint extract (start with 1 teaspoon and adjust). This gives the brownies a refreshing, festive vibe—perfect for holidays or any time you want a fresh spin.
Gluten-Free Version: Use 1 cup gluten-free all-purpose flour blend instead of regular flour. Just be sure your blend contains xanthan gum for the best texture. The brownies stay just as fudgy and decked out in chocolate.
Vegan Adaptation: Try replacing the butter with coconut oil and the eggs with flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water, mixed and rested). The texture is still delightfully dense and gooey, though a tad different—give it a try!

Step-by-Step: How I Make Fudgy Homemade Brownies Recipe

The image shows a stack of three dark brown brownies with a rich, slightly cracked surface. Each brownie layer reveals a moist, dense texture with visible chocolate chips inside. The brownies are placed on a white plate with a simple brown rim design, set on a white marbled surface. In the blurred background, two glasses of milk add to the cozy setting. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Like a Pro

Start by heating your oven to 350°F (177°C). Then, line a 9-inch square metal baking pan with parchment paper, making sure the paper comes up over two opposite sides. This parchment “handles” will make lifting the brownies out super easy—no crumbling, no mess! It’s a small step but trust me, it makes a big difference when you cut and serve.

Step 2: Melt the Butter and Chocolate to Silky Perfection

In a microwave-safe bowl or a small liquid measuring cup, combine your butter and half of the chopped semi-sweet chocolate (2 oz/56g). Microwave in 30-second bursts, stirring well each time, until the mixture is fully melted and smooth. This slow melting prevents burning and ensures a glossy finish in your brownies. Set it aside to cool just a bit—you don’t want it hot enough to cook your eggs in the next step!

Step 3: Whip Sugar and Eggs Until Silky and Ribbon-Like

Using a handheld or stand mixer fitted with a whisk attachment, beat the granulated sugar and eggs on medium-high speed until the mixture lightens in color and thickens to a ribbon-like consistency. This usually takes about 3 minutes. You’ll know it’s ready when you lift the whisk and see the batter slowly draping back in soft folds. This step is key to tender, luscious brownies.

Step 4: Combine the Warm Chocolate Mixture with Eggs and Vanilla

Pour the slightly cooled butter and chocolate blend into the sugar and egg mixture. Add your vanilla extract, then gently beat or whisk everything together until smooth and well combined. The batter will already be thick, rich, and smelling like heaven!

Step 5: Sift in the Cocoa, Flour, and Salt

Use a fine-mesh sieve to sift your cocoa powder, all-purpose flour, and salt directly into the wet batter. Sifting prevents clumps and ensures a smooth mix. Whisk or mix on low speed just until combined—overmixing can make the brownies tough. The batter will thicken up and become a bit dense now, getting close to that fudgy magic.

Step 6: Fold in Remaining Chocolate Chunks and Chips

Gently fold in the remaining 2 ounces (57g) of chopped chocolate and the full cup (180g) of semi-sweet chocolate chips. This thick batter is packed with melty pockets of chocolate, which makes each bite a dream. Don’t rush this part—fold just until you see everything evenly distributed.

Step 7: Spread Batter and Bake to Fudgy Perfection

Use a spatula or a small offset spatula to spread your dense batter evenly into the prepared pan. Pop it into the oven and bake for about 30 minutes. The key to fudgy brownies is to watch them closely near the end—poke the center with a toothpick. If it comes out with a few moist crumbs (but no wet batter), you’re golden. They might need a couple extra minutes, so check every 2 minutes after 28.

Step 8: Cool Completely, Lift Out, and Cut

Once baked, set the pan on a cooling rack and let your brownies cool completely in the pan—this can take around 2 hours and 20 minutes. Cool brownies cut cleaner and hold their fudgy texture beautifully. When done, lift the brownies out using the parchment paper edges and cut into 16 squares with a sharp knife. Almost too pretty to eat… almost!

Step 9: Store and Enjoy

Keep any leftover brownies covered at room temperature for up to 1 week. These fudgy delights are always a crowd-pleaser whether fresh or day-old, so savor every chocolatey bite.

Top Tip

Getting the perfect fudgy texture and shiny crackly top on these brownies comes down to a few simple but crucial steps. Here are some tips that will help you nail this Fudgy Homemade Brownies Recipe every time.

Let the chocolate and butter cool slightly: I learned the hard way that pouring hot melted butter and chocolate directly into eggs can cook them and ruin the texture. Letting the mixture cool a bit keeps your batter silky and smooth.
Beat sugar and eggs thoroughly: Whisking the sugar and eggs until pale and ribbon-like traps air that lightens the dense brownie batter just enough without sacrificing fudginess.
Use parchment with overhang: This simple trick makes lifting the brownies out cleanly a breeze, avoiding cracks or uneven edges when cutting.
Don't overbake: Pull your brownies out when a toothpick still has a few moist crumbs. This solidifies into perfectly gooey, melt-in-your-mouth brownies after cooling.

How to Serve Fudgy Homemade Brownies Recipe

A clear glass bowl is filled with thick, dark brown chocolate batter that has a smooth and slightly shiny texture. A blue spatula with a light wooden handle is placed inside the bowl on the right side, partially covered in the batter. The surface of the batter shows swirls and folds made by mixing, giving a rich and creamy look. The bowl sits on a white marbled surface that contrasts with the deep color of the chocolate batter. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These brownies are delicious on their own, but a few garnishes can elevate the experience. Try sprinkling a light dusting of powdered sugar for a classic touch, or add a pinch of flaky sea salt to bring out the deep chocolate flavor. For an indulgent treat, serve warm brownies topped with a scoop of vanilla ice cream and a drizzle of caramel or chocolate sauce. Fresh berries or a dollop of whipped cream also add a lovely contrast to the rich, fudgy texture.

Side Dishes

Pair your brownies with a simple cup of coffee or a glass of cold milk to balance the richness. If you're serving these at a party or dessert spread, fresh fruit like raspberries or orange segments can provide a refreshing balance. For a decadent twist, serve alongside a creamy mascarpone or lightly sweetened cream cheese dip.

Make Ahead and Storage

Storing Leftovers

These brownies stay moist and fudgy when stored properly. Cover them tightly and keep at room temperature, where they’ll remain fresh for up to 1 week. Keeping them out of the fridge prevents them from drying out, so resist the urge to refrigerate unless your kitchen is very warm.

Freezing

If you want to freeze brownies, cut them into individual squares first. Wrap each brownie tightly in plastic wrap and then place them in an airtight freezer-safe container or bag. They’ll keep well for up to 3 months. To thaw, simply leave the brownies at room temperature for a few hours or overnight.

Reheating

To enjoy brownies warm with their gooey texture revived, pop individual servings in the microwave for about 10–15 seconds. If reheating multiple pieces, place them in a preheated 300°F (150°C) oven for about 5–7 minutes, covered loosely with foil to prevent drying out.

Frequently Asked Questions:

Can I use Dutch-process cocoa powder instead of natural cocoa?

Yes! This recipe works well with either unsweetened natural or Dutch-process cocoa powder. Just be sure to use unsweetened cocoa to maintain the brownies’ rich chocolate flavor.

Why do my brownies sometimes turn out cakey instead of fudgy?

Overbaking is the most common culprit. Make sure to check your brownies starting at 28 minutes and remove them when a toothpick shows moist crumbs rather than wet batter. Also, beating the sugar and eggs until pale helps create the perfect texture.

Can I substitute chocolate chips with chunks or another type of chocolate?

Absolutely! You can use chunks, chopped chocolate bars, or even mix different types like semi-sweet and bittersweet for a varied flavor and texture. Just keep the quantity about 1 cup total to maintain the right fudginess.

How important is room temperature eggs?

Room temperature eggs help the sugar dissolve better when beating, which results in a smoother batter and shinier brownie top. If your eggs are cold, you can warm them quickly by placing them in warm water for a few minutes before using.

Final Thoughts

I hope this Fudgy Homemade Brownies Recipe brings as much joy to your kitchen and taste buds as it has to mine over the years. There’s something truly comforting about biting into a dense, chocolate-rich brownie with that perfect shiny crackly top and oozing center. Whether you’re baking for a crowd or just a quiet night in, these brownies never fail to hit the spot. So gather your ingredients, give the tips a try, and enjoy every luscious bite—you deserve it!