The Best Fudgy Brownie Recipe You'll Ever Make

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This is easily the best fudgy brownie recipe I’ve ever made. The brownies are rich, soft in the middle, and taste so much better than any boxed mix.

They’re really easy to make, and everyone who tries them loves them. I’ve baked countless batches, and this one is truly special.

SO, let’s make a batch together!

Why You’ll Love This Fudgy Brownie Recipe

Here’s why you’ll want to make these cocoa fudge brownies again and again:

The Secret Technique. Mixing hot butter, sugar, and cocoa powder is the key. It boosts the flavor and helps create that perfect crinkly top.
Simple Pantry Ingredients. This brownie recipe from scratch uses ingredients you probably already have at home. It’s quick and easy to put together.
One-Saucepan Wonder. You make the batter in the same saucepan you melt the butter in. That means fewer dishes and a faster cleanup.
Texture Perfection. These brownies are fudgy, moist, and chewy—not cakey. They have that rich homemade taste everyone loves.
Reliable Results. This easy brownie recipe works every time. You’ll get bakery-style brownies that always turn out great.

Essential Ingredients for Fudgy Brownies

For truly amazing fudgy brownies with unsweetened cocoa powder, using the right ingredients is key. Here’s what you need for this easy dessert recipe:

Unsalted Butter (10 tablespoons / 145g). The base for rich brownies. We melt it hot. If using salted butter, skip the added salt later.
Granulated Sugar (1 ¼ cups / 250g). Crucial for sweetness and that shiny, crinkly top. I find brown sugar can change the crinkle in this recipe.
Unsweetened Cocoa Powder (¾ cup plus 2 tablespoons / 75g). This gives deep chocolate flavor. Using cocoa powder makes these brownies easy and reliable.
Large Cold Eggs (2): Add richness and structure. Using them cold helps create a dense, fudgy texture.
All-Purpose Flour (½ cup / 65g): We use just a little for super fudgy brownies, not cakey ones.
Vanilla Extract (1 teaspoon): Pure vanilla extract enhances the chocolate notes. Don’t skip it.
Fine Sea Salt (¼ teaspoon): Balances sweetness and makes the chocolate taste more chocolatey.

A Quick Tip on Cocoa. When making these cocoa brownies, the type of cocoa powder you choose will change the flavor. For a rich, classic dark chocolate taste, go for natural cocoa powder (like Hershey’s). If you prefer a smoother, more mellow flavor and darker brownies, Dutch-processed cocoa powder is a great choice. You can also use raw cacao powder, which often has a fruitier note.

How to Make Perfect Fudgy Brownies

Are you ready to learn how to make fudgy brownies? Just follow these simple steps.

Prep: Preheat your oven to 325°F (162°C). Line an 8-inch square pan with parchment paper, leaving an overhang.
Melt Butter: Melt unsalted butter in a saucepan over medium-low heat. Then, remove from heat.
Hot Butter Mix: While the butter is hot, stir in sugar, cocoa powder, vanilla, and salt until blended.
Cool Slightly: Let the mixture cool for 5-10 minutes until just warm.
Add Eggs: Stir in cold eggs one at a time, mixing vigorously after each.
Add Flour: Beat in flour until the batter is very thick (about 40-50 strokes).
Add Extras (Optional): Gently stir in any nuts or chocolate chips.
Spread Batter: Spread the thick batter evenly in your prepared pan.
Bake: Bake for 20-30 minutes. Edges should be dry, and a toothpick in the center should have moist crumbs.
Cool Completely: Let brownies cool completely in the pan on a wire rack. This is essential for them to set properly.

Secrets to Fudgy Texture & Shiny Crinkly Tops

Getting that perfect fudgy brownie with a crinkly top isn’t magic; it’s about technique:

Hot Butter. Using hot butter with sugar and cocoa deepens the chocolate flavor and helps create that shiny top.
Granulated Sugar. This is key for the crinkly, candy-like crust.
Vigorous Egg Whisking. Properly mixing the eggs creates the right emulsion for both the shiny top and fudgy texture.
Minimal Flour. Just enough flour gives structure without making them cakey, keeping them dense and fudgy.
Don’t Overbake. Pull them out when the center is still slightly moist. They finish cooking as they cool, ensuring a gooey center.
The Cool Down. Letting brownies cool completely is essential. It allows them to set properly for the best texture.
No Leavening Agents. True fudgy brownies get their dense texture from the fat-to-flour ratio and eggs, not baking powder or soda.

Tips for Brownie Perfection

Here are a few more tips for perfect homemade fudgy brownies every time:

Measure Accurately. Use the “spoon and level” method or a kitchen scale for flour and cocoa.
Pan Choice. A light-colored metal 8-inch square pan is best. Adjust timing if using glass or dark pans. You can double the recipe for a 9×13 inch pan, but watch the baking time.
Doneness Test. Look for set edges and a top that’s crinkly. A toothpick should have moist crumbs, and the center should feel soft.
Slicing Pro-Tip. For clean slices, cool brownies completely, then chill for 1-2 hours. Use a large, sharp knife, wiping it with hot water between cuts.

Storage and Freezing Instructions

Keep your brownies tasting fresh:

Room Temperature. Store in an airtight container for 2-3 days.
Refrigerator. Keep in an airtight container for up to 2 weeks. Let them come to room temperature before eating.
Freezing. Wrap cooled brownies individually and freeze for up to 3 months. Thaw at room temperature or microwave briefly.

Fun Variations to Try

While classic fudgy brownie is great, try these simple tweaks:

Espresso Kick. Add 1 teaspoon of instant espresso powder with the cocoa to intensify the chocolate.
Salted Finish. Sprinkle flaky sea salt on top before or after baking for a sweet-salty contrast.
Peanut Butter Swirl. Swirl dollops of peanut butter into the batter before baking.
Different Chocolate Chips. Experiment with dark, milk, white, or peanut butter chips.

FAQs

Over the years, I’ve been asked a lot of questions about making the best fudgy brownie recipe.

So, let’s tackle some of the most common ones right now.

Why are they fudgy, not cakey?

It’s due to a high fat-to-flour ratio, no leavening agents (like baking powder), careful mixing, and using hot melted butter.

How to get a crinkly top?

This comes from properly dissolving sugar (helped by hot butter), how eggs are mixed, and creating a thin meringue-like layer during baking. Not overmixing is also key.

Salted butter instead of unsalted?

Yes, just omit the added salt in the recipe.

Can I make them gluten-free?

Yes, many have success using a 1-to-1 gluten-free flour blend (like Bob’s Red Mill). The texture might be slightly different but still fudgy.

Are thin brownies normal for this recipe?

Yes, these are designed to be thinner (about ½ to ¾ inch) and intensely fudgy, not thick and cake-like.

Why no baking powder?

Baking powder would make them rise and become cakey. This recipe aims for dense fudginess.

Can I use a different pan size?

Yes, but adjust. A 9-inch square pan will make thinner brownies that bake faster. For a 9×13 inch pan, double the recipe and watch the baking time.

Conclusion

I truly believe this is the best fudgy brownie recipe you’ll come across. It’s straightforward, it uses ingredients you probably already have, and the results are consistently amazing.

So, tell me, what are your all time favorite things to add to brownies? And which type of cocoa powder are you planning to try first for this recipe, natural or Dutch-processed?

I’d love to hear from you in the comments below. And please, don’t forget to rate the recipe if you try it.