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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fold in Optional Add-Ins: If you’re using chocolate chips or nuts, fold them in now evenly without overworking the batter.
  8. 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.
  9. 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.
  10. 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

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