My PERFECT Fudge Brownies

My PERFECT Fudge Brownies gets its name from having the perfect balance of a brownie that’s fudgy, gooey, cakey, rich and sweet.

What makes these the perfect brownies?

These days it seems like everyone has THE PERFECT or THE BEST recipes for everything so if you don’t believe me, I get it. I won’t tell you this is the most perfect fudge brownie in the world because just like everyone’s perfect chocolate chip cookie is different, so is their perfect brownie. 

This is, however, MY perfect fudge brownie. There is nothing I want more or less of in it, it’s exactly how I would describe the perfect brownie to be. 

These brownies are the best combination of fudgey, cakey and gooey. They’re rich and sweet but not too much so that you can’t eat more than a bite. They have a paper thin crackly top and they’re just as amazing the next day as they are fresh out of the oven.

What do I need to make the perfect fudge brownies?

These brownies are super easy to make friends. I’ve even included step by step photos for a visual. The ingredients you’ll need are:

  • Butter: the butter gets melted so it doesn’t matter if it’s cold but it is quicker if the butter is already soft.  
  • Chocolate: you can use milk chocolate, semi-sweet chocolate or dark chocolate. I prefer semi-sweet for this recipe and I’m partial to Ghirardelli or Guittard Chocolate.
  • Eggs: always use large, room temperature eggs unless specified otherwise.
  • Sugar: I use both brown sugar and granulated sugar in this recipe for stability, flavor and ultra gooeyness. 
  • Vanilla: do we even have to talk about this?
  • Flour: I always use all-purpose flour unless otherwise specified.
  • Cocoa Powder: the better quality your cocoa powder is, the better your brownies will taste! Make sure it’s UNSWEETENED cocoa powder. My favorite is King Arthur Dutch Process Cocoa Powder or Rodelle Dutch Process Cocoa Powder.
  • Espresso Powder: this is totally optional. You CAN taste it in these brownies if you add the full amount so beware coffee haters!
  • Salt: salt brings out the flavor in all baked goods.

When are fudge brownies done baking?

Brownies are one of the hardest things to assess whether they’re done baking. This is especially difficult when you have a meringue top instead of a thin crackle. The top of the meringue gets hard and crunchy so touching it with your finger doesn’t really help. I make these brownies with a paper thin, crackle top for a few reasons:

  1. It tastes better.
  2. It allows the brownies to bake up better.
  3. It’s less work and quicker to make.

When the top of the brownies have a thin little crackle on top instead of a thick meringue, you’re able to feel how firm the brownies are underneath. When you move the pan, if the batter jiggles, it’s definitely not done baking. You want to be able to push your finger on the top (in the center) and 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 fully set when you remove them from the oven, they won’t be very fudgy once they’re completely cooled so make sure they feel a little ‘under-baked’.

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, fudge brownies so when we remove them from the oven, they will still be a little undercooked and will finish baking as they cool.

How to get a thin crackly top for homemade brownies?

I know some people are all for the meringue topping but not all brownies are created equal. These brownies will require extra baking time if the top is too thick and meringue-like. The brownies will end up with super crispy edges and a really gooey center.

To avoid making the meringue all you have to do is avoid overmixing. Do NOT beat the eggs and sugar in the beginning. So many recipes say to beat the eggs and sugar before adding the rest of the ingredients, well don’t. 

All I do for these fudge brownies is combine the eggs with the sugar, use a whisk to lightly mix them and then continue whisking as you add the melted chocolate/butter mixture. Then fold in the dry ingredients until they’re just barely combined.

How to store brownies?

Once the brownies have cooled completely, store them in an airtight container. They can stay at room temperature for a few days and in the refrigerator for 7-10 days. Make sure to bring them to room temperature or warmer 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 perfect fudge brownie recipe a chance. I’ve tested them like 10x and even the slightest alterations don’t do them justice. If you make these brownies, make sure to tag me @baranbakery on instagram so I can share them with everyone. As always, have a blessed day and happy baking!

Yield: 16

The PERFECT Fudge Brownies

close up brownie bite

The PERFECT Brownie gets its name from having the perfect combination of a fudgy, gooey and cakey texture.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes


  • 3/4 cup (170g) unsalted butter
  • 1 cup (6 oz) semi-sweet chocolate morsels
  • 4 eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (95g) brown sugar
  • 1 cup (120g) flour
  • 1/2 tsp salt
  • 1/4 cup (25g) cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp espresso powder


  1. Preheat the oven to 325F. Use cooking spray and parchment paper to grease and line an 8-inch square pan. 
  2. In a heat safe bowl or a saucepan, melt the butter with the semi-sweet chocolate. 
  3. Set them aside to cool while you get the rest of your ingredients together. 
  4. Combine the flour, cocoa powder, espresso powder and salt in a medium bowl.
  5. Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined; don't over-mix.
  6. Slowly pour in the butter and chocolate mixture to the eggs and sugar, while whisking. 
  7. Use a sieve to sift dry the ingredients into the wet ingredients. Fold them together until they're just barely combined. 
  8. Pour the brownie batter into the prepared pan and bake for about 40 minutes. 
  9. Remove brownies from the oven and allow them to cool in the pan for about 30-60 minutes, until they can be sliced without falling apart.


  • Store in an airtight container at room temperature for 2-3 days.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 95mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 3g

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  1. Hey i was thinking of making them since they look delicious but I was wondering if I could add some chopped dark chocolate in the mix as well. Will it add an extra gooey and fudgy taste ? Should I maybe cut down the sugar in order to avoid it being too sweet ? Thank you in advance !

    • Hi Micka, they’re not as sweet as regular brownies so personally I wouldn’t cut the sugar. You could definitely add the dark chocolate chunks, it may just require a few extra minutes in the oven 🙂

  2. Thank you for sharing this recipe! My family really enjoyed these brownies and my brother even called them “the best brownies he’s ever had”. I too had to adjust the bake time for my gas oven and bake for an additional 20 minutes or so, but they came out perfectly. Thank you!

  3. Good morning. I made the brownie, from start to finish, including grease of pans/parchment, sifting, exact bake and cooling times etc., however, my batter, after 40 minutes was raw in the middle. I returned my pan to the oven twice. First time, I removed the outer edge which was getting hard and dried out. Second time I cut the remainder in squares, separated and added more time. Total time added was 20 minutes. I have a gas oven, that I hate. Seems I can rarely rely on time and temperature of any recipe lately. In the spring we are replacing our kitchen appliances. I will surely return to an electric stove that I think runs more efficiently and much hotter. Have you heard of anyone having a similar problem? I have no idea what I might have done wrong, other than maybe over mixed when folding in my dry ingredients (?) Could this affect moisture and/or consistency? Thank you in advance for your consideration.

    • Hi Linda I’m so sorry they didn’t work out! Have you tried an oven thermometer? They’re pretty cheap on amazon but they’ll help a lot if you’re unsure about your oven.
      I do use an electric oven and I have not tried these in a gas one so I’m not sure how they would differ. Idk if you read the whole post but I usually bake them until the center feels set, similar in consistency to a gooey brownie but by the time they cool, they continue cooking a little.
      I think over mixing would make them more dry not more wet so I don’t think that was the problem.
      Did the brownies turn out after you baked them for another 20 minutes?

  4. With all the rave reviews I’m reading, I’m gonna try this recipe today! A question however, can you substitute the melted butter with vegetable (for e.g. canola) oil? How would that affect the recipe?

  5. Hello! Excited to try your recipe. Curious if you have a recommendation for espresso powder brand? Also, have you tried baking with milk chocolate chips before? I’ve heard good things about the combo of milk and cocoa powder.

    • Hi Chloe! I really like the nescafe brand but anything powdery (not chunky) should be good. Delallo and King Arthur are good brands too!
      I’ve tried semisweet and dark but I have not tried this with milk chocolate. I will definitely give it a try next time and let you know 🥰

  6. These brownies actually live up to the hype! So fudgy and delish. I like to bring brownies to parties etc.. and this is the first time anyone actually asked me for the recipe! The detailed instructions on testing for doneness also really helped as I used to like to test with the clean toothpick method and they always fell short of expectations.

  7. I’m excited to try this recipe this weekend! I was comparing this and your hot chocolate brownie recipe! There are slight differences in the proportions.. how does that affect how the brownies turn out? 🙂 Thank you!

    • Hi Athena, so glad you are going to try this recipe!
      This recipe is very similar to the hot chocolate one; that one is not quite as tall as this one and it’s a little chewier. I like this one better though, it has a softer texture and better taste 🙂
      You can make this one and top it with marshmallows and and chocolate sauce too haha

      • Thanks for coming back to me! If i prefer a slightly cakier brownie, would you recommend the other recipe over this one? Or if i go with this one, how can i tweak it?would like to experiment adding some black cocoa in here too 🙂 Thank you!!

        • Of course! I would still make this one but bake it 5-10 minutes longer to make it a little cakier ! if you want to add 1-2 Tbsp or black cocoa, that will also make it cakier

  8. I think my search for the best brownie on earth has finally come to an end. I have been baking for 40 years and have easily tried as many brownie recipes usually ending up going back to Duncan Hines or Ghirardelli box mix. This recipe is fantastic – fudgey but not mushy, cakey but not too firm and the only thing that could make it better is a scoop of vanilla ice cream! It is tempting to leave them in a bit too long, but don’t do it. 40 minutes was perfect in my oven – not jiggly in the center and just a bit firm to the touch. I’m so glad this recipe came across my phone today and even though I thought, oh no, here’s another brownie recipe, the way of mixing the ingredients was different than anything I had ever seen before so I gave it a try and boy am I glad I did! Yummy!

  9. Hi Bernice, just did these brownies and they turned out amazing! I didn’t have cacao powder so i just added more chocolate. Thank u for this recipe🙏

  10. These brownies were a hit! They were not as fudgy in texture as I was expecting, but they are a perfect balance of fudgy and cakey! Very rich and delicious. I will definitely be making these again and the recipe is easy to follow. Thank you for sharing with our family!

  11. I haven’t had much luck with baking brownies in the past, but this recipe has changed that! The brownies are amazing and the recipe is fantastic. I particularly appreciated all the extra info and tips you added. I will definitely be making these again, thanks so much!

  12. Hi there, just wonder my brownie turns out without crackly top (i’ve cut down 50g of sugar).
    Is that the reason because of i cut down sugar?

    • Hi June, yes the crackly top is caused by the combination eggs and sugar, specifically granulated sugar. If you cut it down by a little, maybe try beating the eggs and sugar a little longer than in the original recipe 🙂 I will definitely try it myself sometime in the near future to see if that works!

  13. I knew i would eat the whole pan so i only made half, and i skipped the coffee. They ARE amazing. Thank you. I can’t wait to play with mix-ins.

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