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 them to suit your taste or occasion.
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
- Store the brownies in an airtight container at room temperature for up to 3 days.
- For slightly longer storage, refrigerate them for up to 1 week. Let them come to room temperature before serving.
- For extended storage, wrap the brownies in plastic wrap and foil and place them in a resealable freezer bag. Freeze for up to 3 months.
Ultimate Fudgy Brownies
Get ready to enjoy the ultimate fudgy brownies that combine rich chocolate, buttery goodness, and a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
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 large eggs
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1 cup (130 grams) all-purpose flour
- 1 cup chopped pecans
Instructions
- Heat the oven to 350 F. Butter a 9-by-13-inch baking pan and line it with buttered parchment paper.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Bake for 30 to 40 minutes or until the top is shiny and slightly crackled.
Credit: Diana Rattray - Cool in the pan on a cooling rack. Slice and enjoy!
Credit: Diana Rattray
