I know, that’s a bold claim! And I know you probably have your own recipe that’s tried and true and never fails. But these really are the best homemade fudgy brownies, and they’re so worth trying, I promise.
The best homemade fudge brownies requires a high fat to flour ratio, and the key is to not overman the batter. Gently stir the ingredients until incorporated and baked until only just set. You want them slightly undercooked because they will keep cooking as they cool.
Chances are if you found yourself on this page, you’re looking for a brownie recipe. Maybe you’re specifically looking for some fudgy brownies from scratch?
Or maybe you’re just scrolling, happy in the knowledge you have a box mix in the cupboards somewhere. I don’t blame you! They’re easy, fudgy, and so so good! Have you tried the Aldi Salted Caramel Brownies??? To DIE for!
Today, we’re talking about homemade, fudgy brownies that will knock your socks off. Keep reading for the recipe.
Fudge Brownie Recipe
I’ve modified an incredible recipe I found on House of Nash Eats to make it more to my liking and added some fun extras because…I can.
Like Amy, I’m a firm believer in brownies having both melted chocolate and cocoa powder in the mix. I’ve tried it without one or the other, and the results are just never quite what I want - a thin crisp top with a perfectly fudgy middle and rich, deep chocolate flavor.
I’m also a fan of cooking with as few dishes as possible. So this one-bowl recipe is my jam!
How to Make Fudgy Brownies
The key to a good fudge brownie is to have a pretty high ratio of fat to flour. The more flour your recipe calls for, the more cakey the brownie will be.
Cakey brownies are still super delicious, and I certainly wouldn’t turn one down! But I’m just a sucker for dense, warm, gooey brownies with pops of melted chocolate sprinkled throughout.
For this recipe, it will seem like a lot of wet to not a lot of dry - trust the process!
How Do You Know When Brownies Are Done?
This is a tricky one to answer. The truth is, it might be 30 minutes in my oven and 45* in yours. They’re all so different, so it’s hard to give a definite answer.
That being said, I like to check on mine after about 15 minutes. At this point, pull them out and give them a tap on the counter. Turn the tray and put them back in the oven. This will ensure you get a nice flat top!
I like to give my brownies a solid 25-30 minutes before I start to think about pulling them from the oven.
But how do you know if the brownies are done? Well, that’s kind of the beauty of fudgy brownies. Pulling them a little early will give you an extra fudgy middle!
To test, insert a toothpick into the middle. It should come out with a few crumbs, but not wet. If it looks wet, be sure you’re not just stuck in melted chocolate, and give them a few more minutes.
\* regular vanilla cupcakes in my oven typically take 18-20 minutes. If yours are the same, you should be able to follow this recipe easily. If you find your cupcakes need closer to 25 minutes, then your brownies will probably need longer.
The key to getting the most decadent, most delicious brownies is in the ingredients. Butter is a must, as is good quality chocolate. Not to mention fresh eggs and decent cocoa powder!
- Butter is vital to adding richness in baking. As much as I appreciate oil providing moisture, there’s just something about that butter flavor that you just can’t beat.
- Chocolate is the star of the show here, so why would you use something cheap? The truth is, cheaper chocolate not only has a lesser flavor, but it also doesn’t melt the same. Chances are, you’ll see it go lumpy, and it won’t incorporate properly.
- Cocoa powder is not the same as drinking cocoa. You want the stuff designed for baking, and the darker, the better! I like Callebaut cocoa, but Hershey’s is a great choice too.
- Chocolate chips are optional for this recipe, but I highly recommend you add them. They will melt into the batter and give creamy pops of flavor in every bite. I prefer to chop up a chocolate bar for this, so you get a variety of sizes.
Tips for Baking the Best Fudgy Brownies
Did you see the Great British Bake-off episode where the whole tent lost their minds making brownies? It was unreal. Brownies! They’re so easy, right?
To be sure you’ve got the best brownies ever, I’ve got a few tips and tricks to help.
- If you think they’re ready, pull them out of the oven. Don’t let them overbake! Fudgy brownies are hard to under-bake, provided they have at least 25-30 minutes in the oven.
- Don’t overmix the batter. Fold everything together rather than beating furiously. If you’re using a mixer, keep it on low and stop it when the flour is just incorporated.
- To prevent over-mixing, add the chocolate chunks (or any other extras) before you finish mixing in the flour. They will incorporate together and keep the batter relaxed.
- It’s gonna be hard, but let the brownies cool completely before you cut them. I know! It’s damn near impossible. But letting them cool will allow the middle to finish cooking and will let them set up just right to slice.
- Don’t guess with your baking dish. If the recipe calls for 8x8, try to use 8x8. The depth and width will affect the outcome and baking time.
- Store leftovers in an airtight container.
- Always weigh out your ingredients. Using cups is helpful but can lead to differing amounts, especially with flour and brown sugar.
- Always start with room temperature ingredients, especially the eggs, so everything mixes together just right.
How to Make Your Brownies Over-the-Top Amazing
Here’s the fun part: you can add so many things to make your brownies sensational! The skies the limit, but my page isn’t. So I’ve pulled together a few ideas for you to try - just know there are more out there.
Salted Caramel is your best friend when it comes to making brownies! I like to add a layer in the middle of my batter so that it oozes out when you cut into the cooled brownies. This can also be done with caramel candies - it’s even easier this way because you can press them into the batter way easier.
Marshmallows on top are a summer lover’s dream. Pull your brownies about 5-10 minutes early and cover the top with mini marshmallows. They will melt and toast slightly as the brownies finish cooking.
Peanut Butter and chocolate go hand in hand. We all know it and love it, and it will never be a bad idea. You can swirl some peanut butter into the top or add chopped up Reese’s cups instead of chocolate chunks!
Frosting is such a great way to add flavor without messing with the actual brownie. I love the contrast you get with a raspberry frosting - the light pink just pops so well against the rich, dark chocolate. But my favorite has to be Peanut Butter and Mascarpone! It’s silky smooth, creamy, not overly sweet, and borderline addictive. Trust me; you’ll want to try this.
Picture: chocolate mud cake with peanut butter and mascarpone frosting and salted caramel drizzle.
The Best Homemade Fudgy Brownies You’ll Ever Eat!
For this recipe, you’re going to need a 9 x 9 inch baking dish (23 x 23 cm). This is my favorite because it has square sides, rather than tapered, and a loose bottom to easily remove the brownies!
I like to spray mine with cooking spray and line the pan with parchment.
- 140 grams (5 ounces) dark chocolate
- 170 grams (6 ounces) butter
- 50 grams (1 ounce) Dutched cocoa powder (unsweetened)
- 200 grams (7 ounces) white sugar
- 100 grams (3.5 ounces) light brown sugar
- 3 large eggs
- 2 teaspoons vanilla paste
- 100 grams (3.5 ounces) all-purpose flour
- 1/2 teaspoon sea salt
- 140 grams (5 ounces) chocolate chunks
- Preheat your oven to 170°C/325°F.
- Spray your baking dish with cooking spray and line with parchment paper.
- Gently melt the 140 grams of chopped chocolate with the butter. You can do this in the microwave using 30-second bursts or over a double-boiler.
- Once melted, whisk in the cocoa powder - this will help to activate all that great flavor.
- Add both the white and brown sugar and the vanilla, whisking thoroughly to incorporate.
- Add the eggs one at a time, gently whisking to incorporate.
- Add half of the flour and gently fold into the batter. Stop when it is almost incorporated - you should still see some flour streaks.
- Add the rest of the flour, sea salt, and chocolate chunks. Fold through until you see no more streaks of flour - don’t over mix.
- Pour the thick batter into your baking dish and pop it in the oven.
- After 15 minutes, pull the tray out and give it a gentle tap on the counter. Turn the tray and put it back in the oven for another 10 minutes.
- Check your brownie with a toothpick. If it comes out wet, bake for another 5 minutes and check again.
- Repeat this, baking for a few extra minutes until the toothpick comes out almost clean. It should have a few crumbs - when in doubt, just take it out. It’s better to be underdone than overdone.
- Let the brownie cool completely before slicing.
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