Ultimate Fudgy Brownies
Get ready to enjoy the ultimate fudgy brownies that combine rich chocolate, buttery goodness, and a delightful crunch.
There’s something truly irresistible about a batch of homemade brownies—especially when they’re rich, fudgy, and packed with chocolate flavor. Our ultimate fudgy brownies strike the perfect balance between dense, melt-in-your-mouth decadence and a crackly, glossy top. With a combination of semisweet and bittersweet chocolate, plus the richness of butter and brown sugar, these brownies deliver deep chocolate intensity in every bite.
What sets this recipe apart is the addition of pecans, which provide a delightful crunch that contrasts beautifully with the soft, fudgy texture. Using dark brown and granulated sugar enhances the moisture content while contributing to a wonderfully chewy edge. Baking at just the right temperature ensures these brownies stay gooey without being underdone.
Whether you enjoy them slightly warm with a scoop of vanilla ice cream or let them cool for the ultimate fudgy bite, these brownies will surely become a favorite. They’re easy to make but feel indulgent enough for a special treat. Plus, with endless ways to customize the recipe, you can tailor it to suit your taste or occasion.
Why You’ll Love Them
Deep chocolate flavor. A mix of semisweet and bittersweet chocolate gives these brownies intense richness.
Crackly, glossy top. That shiny signature top forms perfectly thanks to the sugar-to-egg ratio and melted chocolate base.
Dense and chewy texture. These aren’t cakey brownies—they’re fudgy, moist, and rich through and through.
Nutty crunch. Chopped pecans add texture and contrast to the soft, gooey center.
Easy to customize. From espresso to raspberry swirl, you can tailor them with a few quick swaps.
Ingredient Notes
- Butter: Use unsalted butter for control over saltiness. Grease the pan and parchment with it, too.
- Chocolate: A combination of semisweet and bittersweet yields a more complex chocolate flavor.
- Sugars: Dark brown sugar adds moisture and chewiness, while granulated sugar contributes to the glossy top.
- Eggs: Provide structure and contribute to the fudgy interior.
- Flour: Use all-purpose flour—just enough to hold everything together without drying the brownies.
- Pecans: Optional but highly recommended for texture. Toast lightly for even more flavor.
Steps to Make Ultimate Fudgy Brownies
- Butter a 9×13-inch baking pan and line it with buttered parchment. This makes it easier to lift and slice later.
- Gently melt the butter, both chocolates, and sugars together in a saucepan over low heat. Stir until smooth, then remove from heat to cool slightly.
- In a bowl, whisk the eggs, salt, and vanilla. Slowly add the slightly cooled chocolate mixture and whisk until combined.
- Fold in the flour until fully incorporated, then fold in the chopped pecans. Spread the batter evenly in the prepared pan.
- Bake until the top is glossy and slightly crackled. Let them cool in the pan for easier slicing.
Recipe Variations
- Triple Chocolate Brownies – Fold in 1/2 cup of chocolate chips with the pecans for extra chocolatey flavor.
- Espresso -Add 1 teaspoon of instant espresso powder to deepen the chocolate notes even more.
- Raspberry Brownies – Drop raspberry jam over the batter and swirl before baking.
- Spiced Brownies – Add 1/2 teaspoon of cinnamon and a pinch of cayenne for a subtle spicy kick.
How to Store and Reheat
Store at room temperature: Keep the brownies in an airtight container for up to 3 days.
Refrigerate: For longer storage, refrigerate them for up to 1 week. Let them come to room temperature before serving for the best texture.
Freeze: Wrap individual brownies tightly in plastic wrap and foil, then place in a freezer bag. Freeze for up to 3 months and thaw in the refrigerator or at room temperature.
Ultimate Fudgy Brownies
Ingredients
- 8 ounces unsalted butter, plus more for the pan
- 4 ounces semisweet chocolate
- 4 ounces bittersweet chocolate
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 4 eggs, large
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour, (130 grams)
- 1 cup chopped pecans
Instructions
- Prep the oven and pan. Heat the oven to 350 F. Butter a 9-by-13-inch baking pan and line it with buttered parchment paper.
- Heat the chocolate and butter. Combine the butter, chocolate, and sugars in a medium saucepan and place it over low heat. Cook, stirring, until the butter and chocolate have melted and the mixture is smooth. Remove the mixture from the heat and let it cool a bit.
- Finish the batter. In a mixing bowl, whisk the eggs with the salt and vanilla. Add the chocolate mixture and whisk to blend. Fold the flour into the batter until well combined, then fold in the nuts. Spread the mixture in the prepared baking pan.
- Bake the brownies. Bake for 30 to 40 minutes or until the top is shiny and slightly crackled.
- Cool and serve. Cool in the pan on a cooling rack. Slice and enjoy!
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.
