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These fudgy brownies are dense, rich, and full of deep chocolate flavor—the kind of recipe that delivers every time. Made with cocoa, brown sugar, and melted butter, they have a moist crumb and chewy texture, and you can add anything from chocolate chips to nuts to cream cheese swirls.
Whether you’re baking for a party, a lunchbox treat, or just to satisfy your own sweet tooth, this is the brownie recipe you’ll come back to again and again.
What You’ll Like About This Dish
Extra fudgy texture. These brownies are moist and chewy with a deep cocoa flavor.
Customizable mix-ins. Add chocolate chips, nuts, or swirls to suit your taste.
Reliable results. This recipe is consistent and easy to follow—perfect for any occasion.
Ingredient Notes
- Flour: All-purpose flour provides the base—measured or weighed for accuracy.
- Cocoa powder: Unsweetened cocoa adds bold chocolate flavor. Sift for best results.
- Salt and baking powder: Enhance flavor and provide a slight lift.
- Eggs: Help create structure and richness.
- Brown sugar: Adds moisture and a subtle caramel flavor.
- Granulated sugar: Balances the sweetness and improves texture.
- Butter: Melted unsalted butter keeps the crumb moist and tender.
- Vanilla: Enhances the chocolate flavor.
- Add-ins (optional): Chopped nuts, chocolate chips, or other mix-ins add flavor and texture.
Steps to Make Fudgy Brownies
- Preheat the oven and prepare a 9-inch pan with baking spray and parchment paper.
- Sift together the flour, cocoa powder, salt, and baking powder.
- In a separate bowl, beat the eggs with both sugars until smooth.
- Add vanilla and melted butter and beat until combined.
- Stir in the dry ingredients just until blended.
- Fold in chopped nuts, chocolate chips, or other mix-ins.
- Spread the batter evenly in the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick comes out with moist crumbs but no wet batter.
- Cool for at least 1 hour before slicing.
Tips for the Best Brownies
- Use parchment paper for easy removal and clean edges.
- Don’t overmix after adding dry ingredients—just stir to combine.
- Check doneness with a toothpick—look for moist crumbs, not wet batter.
- Let cool completely before slicing for clean cuts and best texture.
- If using a different size pan, adjust baking time accordingly.
Recipe Variations
- Nuts. Stir in 3/4 to 1 cup of toasted walnuts, pecans, or your favorite nut.
- Espresso. Add 1 teaspoon instant espresso to deepen the chocolate flavor.
- Cream cheese swirl. Mix 3 oz cream cheese with 1/4 cup sugar, 1 egg white, 1 Tbsp flour, and 1/2 tsp vanilla. Spoon over batter and swirl in.
- Double chocolate. Use both chocolate chips and chunks for even more richness.
- Coconut. Stir in 1/2 cup shredded sweetened coconut for texture and flavor.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Add a drizzle of caramel or chocolate sauce.
- Include on a holiday cookie tray or dessert bar.
- Pair with a glass of milk or hot coffee.
- Cut into small squares for parties or lunchboxes.
How to Store and Refresh
Room temperature: Store wrapped brownies in an airtight container for up to 5 days. Keep cream cheese versions refrigerated.
Refrigerate: Extend shelf life by storing in the fridge for up to 10 days.
Freeze: Wrap individual brownies tightly in plastic, then foil, and freeze for up to 3 months.
To Warm and Refresh: Microwave a single brownie for 20 seconds or warm several in a 350°F oven for 5–10 minutes.
Fudgy Brownies
Ingredients
- Butter or baking spray, for the pan
- 1 cup (128 grams) flour
- ¾ cup (60 grams) unsweetened cocoa
- ¾ tsp fine salt
- ½ tsp baking powder
- 3 large eggs
- 1 cup packed brown sugar, light or dark
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 12 tbsp (6 ounces) melted unsalted butter
- ¾ to 1 cup chopped pecans or walnuts
- ¾ cup chocolate chips (optional)
Recommended Equipment
- Electric hand mixer or stand mixer
Instructions
- Butter a 9-inch baking pan or spray it with baking spray, then line it with parchment paper, leaving an overhang if desired. Heat the oven to 350°F.Butter or baking spray
- Measure or weigh the flour and cocoa, then sift them together into a bowl. Add the salt and baking powder, stirring to blend; set aside.1 cup (128 grams) flour | 3/4 cup (60 grams) unsweetened cocoa | 3/4 tsp fine salt | 1/2 tsp baking powder
- In a mixing bowl with an electric mixer, beat the eggs with both sugars until smooth. Beat in the vanilla. With the mixer on low, gradually beat in the melted butter.3 large eggs | 1 cup packed brown sugar | 3/4 cup granulated sugar | 2 tsp vanilla extract | 12 tbsp (6 ounces) melted unsalted butter
- Add the dry ingredients and stir to blend. Fold in the nuts and chocolate chips, if using.3/4 to 1 cup chopped pecans or walnuts | 3/4 cup chocolate chips (optional)
- Spoon the batter into the pan and spread it evenly.
- Bake the brownies in the preheated oven for 30 to 35 minutes, until set and a toothpick inserted into the center comes out with a few crumbs. If it comes out with wet batter, leave them in a little longer.
- Cool the brownies in the pan for at least 1 hour.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
