These brownies are moist, chewy, fudgy, and delicious! Make them plain or customize them with nuts, chocolate or white chocolate chips, brickle bits, or coconut. They’re super chocolatey, too!
The best thing about these brownies is their rich chocolate flavor. I’ve been disappointed in many of the brownie recipes I’ve tried, but this one never fails!
Recipe Variations
- Nuts: Choose walnuts, pecans, almonds, hazelnuts, or pistachios, and toast them for extra flavor.
- Espresso: Add 1 teaspoon of espresso to the batter to enhance and deepen the chocolate flavor.
- Cream Cheese Swirl: Combine 3 ounces of cream cheese with 1/4 cup of sugar, 1 tablespoon of flour, 1 egg white, and 1/2 teaspoon of vanilla; beat until smooth. Spread the brownie batter in the pan. Spoon the the cream cheese mixture over the top and swirl it into the batter with a spatula or knife. You might need a few extra minutes of baking time.
How to Store and Warm
- Wrap brownies in plastic wrap and place them in an airtight container. They are fine at room temperature for up to 5 days and can last twice as long in the fridge. Note: If you make a cream cheese swirl, refrigerate them.
- To freeze individual brownies, wrap them tightly in plastic wrap then foil, and place them in a freezer bag or airtight container. Label with the name and date and freeze them for up to 3 months. Defrost frozen brownies at room temperature for an hour or two.
- If you love warm brownies, you can heat them in the microwave or conventional oven. For an individual brownie, heat it in the microwave for 20 seconds or so. For a larger amount, place them in a pan and bake in a preheated 350 F oven for 5 to 10 minutes, depending on the number and size of the brownies.
Tips
- It’s best to use the pan specified in the recipe. However, if your pan is larger the brownies will be thinner; check on the them 5 to 10 minutes early. If the pan is smaller, allow a little more time.
- Warm, aromatic brownies are so tempting, but they should cool for at least an hour before slicing and enjoying.
- If you don’t have parchment paper, grease and flour the pan or spray it with baking spray.
- For moist brownies, avoid overcooking. A toothpick inserted into the center should have a few moist crumbs clinging to it.
Fudgy Brownies
Discover the ultimate fudgy chocolate brownie recipe. These decadent treats are moist, chewy, and guaranteed to satisfy your chocolate cravings.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Total Time: 51 minutes
- Yield: 16 servings 1x
- Category: Brownies and Bars
- Method: Bake
Ingredients
Scale
- 1 cup (128 grams) flour
- 3/4 cup (60 grams) cocoa
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 12 tablespoons (6 ounces) unsalted butter, melted (1 1/2 sticks)
- 3/4 to 1 cup chopped pecans or walnuts
- 3/4 cup chocolate chips (milk or semisweet), optional
Instructions
- Spray a 9-inch baking pan with baking spray and line with a sheet of parchment paper.
- Heat the oven to 350 F.
- Measure or weigh the flour and cocoa, then sift them together into a bowl. Add the salt and baking powder and stir to blend; set aside.
- 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.
- Add the dry ingredients and stir to blend.
- Fold in the nuts, chocolate chips, or whatever add-ins you like.
- Spoon the batter in the pan and spread.
- 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.
