🍫 Ultimate Fudgy Brownie Recipe
The Story Behind These Brownies
There's something about brownies that feels like a warm hug in dessert form. Everyone seems to have their favorite kind — some like them cakey, some chewy, some barely baked in the middle. Me? I've always been on team fudgy, the kind that's so rich and dense you almost need a glass of milk to go with it.
My love for brownies started years ago when I tried to bake them for a family get-together. I had this grand idea of bringing a “perfect batch” — glossy top, deep chocolate flavor, melt-in-your-mouth texture — but what came out of the oven looked more like a dry chocolate sponge. Everyone was polite, but I knew they weren’t the brownies dreams are made of.
After that, I went on what I can only describe as a brownie mission. I tried recipes with cocoa powder only, then ones with melted chocolate, then both. I experimented with different sugars, different baking times, and even different pans. I wrote notes like a scientist in a chocolate lab. And one magical day, everything came together — the perfect blend of butter, sugar, eggs, and chocolate. The result was everything I’d been chasing: soft, rich, fudgy perfection with that signature shiny, crinkly top.
Now, these brownies have become my go-to whenever I need to impress — bake sales, birthdays, or just when life calls for chocolate therapy. The smell alone is enough to make anyone wander into the kitchen asking, “Are they done yet?”
If you’ve been searching for that perfect brownie recipe, this is it. Deeply chocolatey, slightly chewy on the edges, gooey in the center, and guaranteed to disappear faster than you’d like. Grab a whisk and preheat that oven — it’s brownie time.
Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter
- 8 ounces semisweet or dark chocolate, chopped
- 1 ½ cups granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch process if possible)
- ½ teaspoon salt
- 1 cup chocolate chips or chunks (optional, but highly encouraged)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper or lightly grease it.
- Melt the butter and chocolate together in a heatproof bowl set over a pot of simmering water (or microwave in 20-second bursts). Stir until smooth and glossy, then let it cool slightly.
- Whisk in the sugars while the mixture is still warm — this helps create that shiny top.
- Add the eggs and vanilla one at a time, whisking well after each. The batter should look thick and silky.
- Sift together the flour, cocoa powder, and salt, then gently fold them into the chocolate mixture using a spatula. Don’t overmix — just fold until you no longer see dry streaks.
- Fold in chocolate chips or chunks if using (do it, you won’t regret it).
- Pour the batter into your prepared pan and smooth the top.
- Bake for 30–35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs. (If it comes out clean, they’re overbaked.)
- Cool completely in the pan before cutting into squares — or don’t wait if you’re impatient like me and want one warm from the pan.
Optional Add-Ins
- Swirl in a few spoonfuls of peanut butter or Nutella before baking.
- Sprinkle sea salt on top for a bakery-style finish.
- Add chopped pecans or walnuts for crunch.
Serving Tip
For that Pinterest-worthy look, slice clean squares with a warm knife and dust lightly with powdered sugar. Serve with vanilla ice cream and watch people fall in love.