Fudgy Homemade Brownies
Years ago, I developed what I truly believed was my perfect fudge brownie recipe. I loved her. Readers loved her. I stood by her.
Then, after years of developing hundreds of new recipes, my standards increased. And my sister, terrified for her life, informed me that my brownies were… sub-par.
I choked.
So obviously I went back to the kitchen to make them better for her. Except then it became about me, because I simply could not live in a world where my sister thought boxed brownies were better than mine. Blink blink.
These are the brownies I wanted now: richer, fudgier, shinier on top, and deeply chocolatey without being flat, dry, or aggressively sweet. They’re also the brownie base I’ll be using for all of my brownie variations from now on.
Why These Are My New Go-To Brownies
- They taste better. They’re richer, more chocolatey and fudgier, without the slightly eggy texture my original brownies could have.
- They’re more foolproof. The method is similar to my other brownies, but this version is less finicky and bakes more evenly.
- They get that crackly top every time. No fear of accidentally creating a full-on meringue layer on top since I reduced the eggs.
- They’re still quick and easy. I made them about five times last month alone, which feels like enough proof.
Ingredients & Substitutions
*full recipe is in the recipe card at the bottom!
- Butter: the butter gets melted so it doesn’t matter if it’s cold but it is quicker if the butter is already soft. I like salted butter but unsalted works too, just add an extra ¼ tsp of salt.
- Chocolate: you can use milk chocolate, semi-sweet chocolate or dark chocolate. I prefer dark chocolate.
- Eggs: always use large, room temperature eggs. Place them in hot water for 5-10 minutes if they’re cold.
- Sugar: I use both brown sugar and granulated sugar in this recipe for the perfect flavor and texture combination. Light or dark brown sugar works fine.
- Flour: I always use all-purpose flour and I haven’t tested it with brownies specifically but there were very minimal differences in my comparison between different types of flour so cake or bread should work fine in a pinch. A 1:1 gluten-free flour blend also works well.
- Cocoa Powder: the better quality your cocoa powder is, the better your brownies will taste! My favorite is King Arthur Dutch Process Cocoa Powder or Rodelle Dutch Process Cocoa Powder. Just don’t use sweetened cocoa powder though and I don’t recommend black cocoa powder either – I have a different recipe Black Cocoa Brownies.
- Salt: salt brings out the flavor in all baked goods and little flaky sea salt on top is what I live for.
TIP: I HIGHLY recommend using a digital scale, as dry ingredients are almost always over measured.
Step-by-Step Instructions
- Melt the butter with the chocolate chips and stir until they’re completely smooth.
- Whisk the eggs with the sugars and cocoa powder aggressively for 2-3 minutes.
- Add the chocolate mixture to the egg mixture and whisk again until it’s completely combined.
- Add the flour and salt and whisk just until the dry ingredients are incorporated.
- Spread the brownie batter in the pan and bake for about 45 minutes, remove and tap it on the counter.
- The brownies should level off if they’re baked. If they sink below the edge, put them back in the oven for a few minutes. Allow to cool in the pan for 30-60 minutes before removing and slicing.
TIP: I always recommend an oven thermometer just because ovens can vary.
When are brownies done baking?
Brownies are by far the hardest thing for me to assess when they’re done baking.
When you move the pan, if the batter jiggles, it’s definitely not done baking.
When the top of your brownies have a thin little crackle on top, you can press on it with your finger to see how firm the brownies are underneath.
When you push your finger on the top (in the center) you should feel some resistance. It should feel like a brownie that’s a little “too gooey but almost perfect”. At this point, you’ll remove them from the oven and they will continue to bake as they’re cooling.
If they’re firm when you remove them from the oven, they won’t be very gooey once they’re completely cooled.
Another thing I do to check for doneness is to tap the pan on the counter when I take it out of the oven. If the brownies level off perfectly, they’re done. If the center of the brownies sink below the edges, then put them back in the oven for a few minutes.
Look at the photo I have above, you can see how the center was just slightly shorter than the edge, those brownies were just slightly under-baked. I like them like that because once they cool completely to room temperature they are perfect for me.
Can I just use the toothpick test?
Many people like to insert a toothpick into the center of baked goods to test for doneness. Usually if the toothpick is clean or if there are only a few moist crumbs on it then a cake is done baking. That doesn’t work for brownies.
We want gooey, fudgy brownies so when we remove them from the oven, they will still be a little undercooked and will finish baking as they cool so your toothpick should come out pretty dirty lol.
How to get a thin crackly top on homemade brownies?
To get the perfect crackly top on these brownies you want to make sure you whisk the eggs with the sugar aggressively for 2-3 minutes. You can also use a hand mixer if you prefer.
It helps if the eggs are at room temperature too.
Also the melted chocolate chips contribute to that crackly top so make sure not to skip anything in the recipe!
How to perfectly slice brownies?
Ok I don’t know if it’s just me but if I’m not careful to take these extra steps, my brownies always end up looking like a pile of not so tasty brown stuff instead of a delicious pile of brownies.
To get my brownies perfectly sliced it’s best to chill the brownies briefly. I freeze them for about 20 minutes after they’ve cooled and then I ALWAYS run my large knife under hot water between every slice I cut.
Yes, between every slice. Because they’re fudgy, some of the gooey chocolate gets stuck on the knife and if you just go to cut another slice it gets less and less pretty.
Brownie Variations
I used my original Perfect Brownie recipe to make other variations like Biscoff, Oreo, Hot Chocolate, and Peppermint Marshmallow, that I think you’ll love! The old variations can also be applied to this base brownie recipe so just make this base and add the mix-ins, toppings, etc.
This new brownie recipe is the base I’ll be using for all of my brownie variations from now on so I turned them into my FAVORITE Brown Butter Brownies, Tiramisu Brownies, Black Cocoa Brownies and even a Brownie Pie.
Storing Brownies
Once the brownies have cooled completely, store them in an airtight container.
They can stay at room temperature for a few days, in the refrigerator for 7-10 days or frozen for a couple of months. Make sure to bring them back to room temperature when serving.
There are so many brownie recipes out there and I’m sure so many of them are amazing but I hope you give my new favorite brownie recipe a chance.
If you love these new brownies, make sure to leave me a 5-star rating or a review if you liked it.
As always, have a blessed day and happy baking!
Love, B
THE WORST recipe ive ever did. Brownies came out WAAAAAY too sweet, cakey and DRY ASF. i had to bake it shorter otherwise it would come out a COAL.
The texture of the brownies was good but these were WAY too sweet (this coming from a sweets lover). This was my first attempt making brownies from scratch (I love the betty crocker box mix). Will need to try another recipe for what I’m looking for.
I made the recipe as written except for adding a few pecans…the 3 star rating is due to the cook time ..I checked on the brownies after 18 mins and decided to remove them and let them cook for 10 mins and they were PERFECT, had I let them stay the 45 mins suggested I am positive they would have been trash. I think this may be a typo but thank goodness I didn’t cook the full time as suggested.
I doubled the recipe to make a bigger batch. I could smell them very strongly after just 20 minutes. By the time I took them out it was 25 minutes and they were dry. There was no jiggle. The knife came out clean. I have not had a problem with my oven before. I think baking this for 40 – 45 minutes must be a typo. They would have been burned to a crisp and my expensive cocoa and chocolate chips, 6 eggs, sugar, etc. would have been a total waste.
Hi Donna, wondering what size pan you baked the double batch of brownies in?
Absolutely amazing recipe, so dense and delicious. So much flavor! My only issue is… I only cooked for 30 mins on 350, and they came out dry and overcooked! Any idea why this might’ve happened? I followed the recipe, although my eggs were a little colder than room temp.
Hi! Every oven is different. You can get an oven thermometer to double check your temperature or just try lowering your temp/time a little if it needs less baking
5 stars for this recipe! I normally am not a brownie person but my husband is. I have made scratch brownies one other time and made plenty of boxed brownies and don’t care for the taste of boxed brownies and the scratch brownie recipe I tried before had a “boxed” brownie taste. But this recipe is chefs kiss! I can’t think of a single thing I don’t like about it! Fudgy and rich! Perfect texture; key is definitely not to over bake. I baked mine for a little under 45mins. Thank you!
Brownies aren’t not my go to dessert but my boyfriend requested them and I thought “sure, why not”. After tasting them I have to say BEST BROWNIES EVER!! So fudgey and crisp on top! Will definitely be making these again.
I’ve been trying several brownie recipes to try to appease all my family members. So far we haven’t all been able to agree on one we all love… until now!! Everyone absolutely loved this brownie recipe. Thank you so much! <3
OH MY GOSH SO GOOD. LIKE ASHTON KUTCHER. GOSH.
If I wanted to do it in a 9×13 pan, I know I would double the ingredients but what time and temp would I put it on?
I would do the same temp and maybe just a few extra minute in the oven. Shouldn’t be too much longer – just gently press on it and it should feel soft but not runny in the center.
This is hands down the best brownie recipe I have ever tried. Your knowledge of baking is evident in this recipe. Made them for the fam and it was a hit! Thank you!
Hi! Thank you so much, I’m so glad you liked it:)
SO yummy, but I baked for 45 (conventional), let them sit for an hour and the middle still seems wet to me. I was afraid to over bake them, but maybe next time I’ll try 50 minutes?
Thinking about it.. I definitely didn’t whisk them for 2-3 min. – could that be my problem?
It could but every oven is different so if you need 50 minutes, then def try it!
WOW- I’ve been randomly craving fudgey brownies since yesterday and found this recipe on google. These were perfect! I so apprecitae the weighted measurements because I believe that makes all the difference. Since this is my first time using this recipe, I assumed at least one thing wouldn’t turn out right, but everything was just as you said – crinkly and crisply top, chewey sides, and soft/fudgey middle. Your directions were spot-on, and all the notes & details (how aggressively to whisk and for how long, when to take it out, how to judge when it’s done and not over bake, etc) were so helpful. I will 100% be making these again!
Hi, thank you so much, I’m so happy you like them 🙂
ABSOLUTELY AMAZING!!!! i’d give it a six out of five stars if I could! best brownie recipe i’ve ever made- the perfect amount of chewy, fudgy, and moist- and not too dense or dry! did have to bake it for around 50 minutes, but that’s probably because of my oven. perfect crinkly top!! aaaaa i reccomend this to EVERYONE it is SO good! 😀
Thank you so much, I’m so glad you like them!!
This recipe made my brownies the best they ever were 🙂 I’m thankful that you took the time to write in grams!
OMG!! This recipe was Shut the front door delicious ?!!!!!!! I love that it was not too sweet, just the right amount of Fudgy Gooeyness
This will be my go too brownie recipe ? thank you
So glad you like it 🙂
Can i add walnuts to this brownie recipe without messing up the texture!?
Thanks!
Hi! Yes if they’re roughly chopped they shouldn’t affect the texture at all. If they’re very finely chopped, they can absorb some of the liquid making them less fudgy and more cakey.
These brownies are SOOO good. So fudgy but not undercooked!! I have a tendency to overbake cookies and brownies and this time I took them out, tapped them like instructed, and left them out to do the rest. They turned out perfect. Will be my new brownie recipe!
Hi Mary, So glad you liked them!!
Hi Bernice!
I just tried baking these brownies but they appear “over-cooked”. Could I please check if the temperature for convection (fan) oven is 350F/177C?
Thanks,
J
Hi J, how long did you bake them for? And how did they look when you took them out? Was the center puffed or did it sink at all?
They look delicious and I am going to try the recipe later, thank you.
Question: is there an internal temperature that we can use?
I find that using a thermometer really helps with consistency.
Thank you!
El
Hi El, unfortunately I don’t have a temperature but that’s a great idea! I make these all the time so I’ll def check the temperature next time I make them 🙂 Thank you!
Hi…I always pull mine at 200° for fudgey, moist but cooked centers. My sister likes them gooey in the middle so hers get pulled at 195°. Hope that helps. I’d love to hear B’s report.