Introduction

These fudgy brownies are the ultimate treat for chocolate lovers, rich and dense with a perfectly moist texture. Made from scratch using simple ingredients, they deliver deep chocolate flavor with a silky, melt-in-your-mouth finish. Whether for a special occasion or an everyday indulgence, this recipe is sure to satisfy your sweet tooth.

The BEST Fudgy Brownies Recipe from Scratch – So Rich! Recipe - Recipe Image

Ingredients

8 oz Unsweetened or Bittersweet Chocolate
1/2 cup Unsalted Butter
1 cup Granulated Sugar
1/2 cup Light Brown Sugar (optional, but recommended)
3 Large Eggs
1-2 Extra Egg Yolks (optional for extra fudginess)
1/2 cup All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder (preferably Dutch-Processed)
1 tsp Vanilla Extract
1/4 tsp Salt
Chocolate Chips or Chunks (optional)
Nuts (optional, toasted walnuts or pecans)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the exposed sides of the pan.
Step 2: In a medium heatproof bowl, combine chopped unsweetened or bittersweet chocolate and unsalted butter. Set this bowl over a saucepan of simmering water (double boiler) and stir until melted and smooth. Alternatively, melt gently in the microwave in 30-second intervals.
Step 3: Remove the bowl from heat and let it cool slightly for a few minutes.
Step 4: In a large mixing bowl, whisk together granulated sugar, brown sugar (if using), large eggs, and any extra egg yolks for 1-2 minutes until lighter in color, thickened, and glossy.
Step 5: Pour the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture. Add vanilla extract and salt, whisking until just combined and smooth.
Step 6: Sift all-purpose flour and unsweetened cocoa powder over the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just a few streaks of flour remain.
Step 7: If adding chocolate chips or nuts, fold them in now until evenly distributed.
Step 8: Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, checking for moist crumbs on a toothpick inserted into the center.
Step 9: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for 2-3 hours.
Step 10: Once completely cool, lift the brownies out of the pan using the parchment paper overhang, place them on a cutting board, and slice into squares or rectangles.

Tips & Variations

For extra fudginess, add 1-2 extra egg yolks or swap half the granulated sugar with brown sugar for deeper flavor.
Use Dutch-processed cocoa powder for a richer, smoother chocolate taste.
Fold in chocolate chips or chunks and toasted nuts to add texture and flavor.
Do not overmix the batter after adding flour to keep the brownies tender.

Storage

Store brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. For longer storage, freeze cut brownies in a sealed container for up to 3 months. To reheat, warm individual pieces in the microwave for 10-15 seconds for that just-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of unsweetened chocolate?

Milk chocolate will add extra sweetness and a different texture, making the brownies less fudgy and more cakey. For the richest fudgy brownies, stick to unsweetened or bittersweet chocolate.

How can I tell when the brownies are done baking?

The brownies are done when a toothpick inserted into the center comes out with moist crumbs but not wet batter. Be careful not to overbake, as this will dry them out.

The BEST Fudgy Brownies Recipe from Scratch – So Rich! Recipe

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★★★★★

4.5 from 134 reviews

Experience the ultimate fudgy brownies with this from-scratch recipe, delivering rich, dense, and moist brownies that are perfectly balanced with deep chocolate flavor. These brownies combine bittersweet chocolate and cocoa powder for intense cocoa notes, while optional extras like brown sugar and extra egg yolks enhance their fudginess. Whether enjoyed plain or with nuts and chocolate chunks, these brownies bake up with a shiny crackly crust and a delightfully gooey center.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 2 hours 45 minutes (including cooling time)
Yield: 16 brownies (cut into 4x4 squares in an 8×8 pan) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate and Butter Mixture

8 oz Unsweetened or Bittersweet Chocolate, chopped
1/2 cup Unsalted Butter

Wet Ingredients

1 cup Granulated Sugar
1/2 cup Light Brown Sugar (optional, but recommended)
3 Large Eggs
1–2 Extra Egg Yolks (optional for extra fudginess)
1 tsp Vanilla Extract

Dry Ingredients

1/2 cup All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder (preferably Dutch-Processed)
1/4 tsp Salt

Optional Add-Ins

Chocolate Chips or Chunks (optional)
Nuts (optional, toasted walnuts or pecans)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly grease the exposed sides of the pan to prevent sticking.
Melt Chocolate and Butter: Combine the chopped chocolate and unsalted butter in a medium heatproof bowl. Set it over a saucepan of simmering water (a double boiler) and stir gently until fully melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each, until melted.
Cool Chocolate Mixture: Remove the bowl from heat and allow the chocolate and butter mixture to cool slightly for a few minutes to avoid cooking the eggs in the next step.
Whisk Sugars and Eggs: In a large mixing bowl, whisk together granulated sugar, brown sugar (if using), large eggs, and any extra egg yolks for 1 to 2 minutes. The mixture should become lighter in color, thickened, and glossy, which helps create a tender texture.
Combine Wet Ingredients: Pour the cooled melted chocolate and butter mixture into the egg and sugar mixture. Add vanilla extract and salt, then whisk gently until everything is just combined and smooth.
Add Dry Ingredients: Sift the all-purpose flour and unsweetened cocoa powder over the wet mixture to avoid lumps. Gently fold the dry ingredients into the wet ingredients using a spatula until only a few streaks of flour remain to avoid overmixing.
Fold in Optional Add-Ins: If you’re using chocolate chips or nuts, fold them in now evenly without overworking the batter.
Pour and Bake: Spread the brownie batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; the toothpick should come out with moist crumbs but not wet batter.
Cool Completely: Remove the brownies from the oven and place the pan on a wire rack. Let them cool completely in the pan for 2 to 3 hours to set properly and make cutting easier.
Slice and Serve: Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Place on a cutting board and slice into squares or rectangles of your desired size. Serve and enjoy your rich, fudgy brownies!

Notes

For extra fudginess, add one or two extra egg yolks beyond the three whole eggs.
Using light brown sugar adds moisture and a subtle caramel flavor, but you can omit it if desired.
Use Dutch-processed cocoa powder for a richer, less acidic flavor.
To toast nuts, spread them on a baking sheet and bake at 350°F for 5-8 minutes until fragrant.
Check brownies early at 25 minutes to avoid overbaking, which can dry them out.
Letting the brownies cool completely is essential for clean slicing and the best texture.

Keywords: fudgy brownies, chocolate brownies, homemade brownies, rich brownies, easy brownies recipe