Easy No-Fail Fudgy Brownies!

If you’re a fan of rich, chocolatey treats, this fudgiest brownie recipe is about to become your favorite! These brownies are ultra-decadent, with a gooey, fudgy center and a crackly top that’s simply irresistible. Easy to make and packed with intense chocolate flavor, they’re perfect for satisfying any sweet craving.

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About This Recipe

Fudgy brownies are a chocolate lover’s dream, offering a dense, rich, and ultra-moist texture that stands in stark contrast to a classic chocolate cake (here’s my Ultimate Chocolate Cake recipe!). Unlike cakes, which are light and airy with a soft crumb, fudgy brownies have a dense and gooey center that melts in your mouth and is packed with an intense chocolate flavor.

Achieving this perfect balance of moistness and chewiness is all about using the right ingredients and techniques. A fudgy brownie recipe typically requires a high-fat content from butter or oil, a reduced amount of flour, and a generous amount of chocolate or cocoa powder to deliver that signature richness.

This recipe is a go-to for anyone seeking indulgent, gooey brownies with a deep chocolate taste. To make these fudgy brownies, you’ll need simple ingredients like unsalted butter, sugar, eggs, high-quality cocoa powder, a little flour, and chocolate chips or chunks for extra decadence. The combination of butter and chocolate gives these brownies a smooth and creamy texture while adding only a small amount of flour keeps them dense rather than cakey. A dash of vanilla extract and a pinch of salt also enhances the chocolate flavor, bringing out subtle notes that make each bite unforgettable.

How To Make The Fudgiest Brownies

Step 1: Add butter to a small saucepan and melt it. Into the hot butter add finely chopped dark chocolate, instant coffee, and cocoa powder. Cover and let it sit for 5 minutes before giving everything a good mix. Set aside.

Step 2: In a large bowl combine granulated sugar, brown sugar, and some vanilla extract. Mix until combined.

Step 3: Next, add 3 eggs one at a time mixing in between each addition. Beat this mixture using an electric hand/stand mixer or whisk until it turns pale and fluffy, about 3-4 minutes.

Step 4: Add the melted chocolate and butter mixture from earlier into the bowl and mix until fully incorporated.

Step 5: Sift in all-purpose flour and cocoa powder and whisk (with a whisk) or fold (with a spatula) until fully combined. Do not overmix!

Step 6: Pour the batter into a greased and lined 6 x 6-inch square baking tray. Give it a few taps on the counter to remove any air bubbles and then bake for 35-40 minutes or until a toothpick inserted into the center comes out with a few fudgy crumbs stuck on it.

Step 7: Once baked, let the brownies cool completely before cutting.

Storing Instructions

Store the chocolate hazelnut brownies in an airtight container at room temperature for up to 1 week. Although they never last that long in my house!

To freeze baked brownies, wrap them in a layer of plastic wrap then store them in a freezer-safe bag for up to 2 months. Thaw at room temperature and enjoy. You could even warm it up slightly in the microwave to enjoy warm, chocolatey brownies.

Pro Tips

Measure the dry and wet ingredients properly. For the flour spoon it into a measuring cup and level it using the back of a spoon.
Don’t skip beating the eggs and sugar, this is the secret to getting that beautiful crackly top on your brownies.
Don’t overbake them or you will lose the fudgy texture of the brownies, a toothpick poked into it should come out with some fudgy crumbs on it, but not raw batter.
Baking time may vary: all ovens are different, so start checking on them at 25 minutes.
If you have a convection oven (oven with a fan setting) I recommend reducing the temperature by 20 degrees.
Top your brownies with chocolate chips, chopped nuts, MNMs, or any of your favorite toppings before baking to make fun delicious flavors!
This recipe can easily be doubled to make double the amount of brownies, so it’s perfect for parties and picnics.

FAQ’s

Can I substitute cocoa powder for melted chocolate in brownies?

Yes, but it will alter the taste and texture slightly. Melted chocolate gives brownies a denser, more fudgy texture, while cocoa powder can make them slightly drier. If you substitute cocoa powder for chocolate, you may want to add a bit more fat (such as butter or oil) to maintain the richness. But, in my opinion, if you’re putting in the effort in making homemade brownies, you should use chocolate so everything will be worth it!

How do I know when my brownies are done baking?

For fudgy brownies, check them a few minutes before the recommended baking time by inserting a toothpick into the center. It should come out with a few moist crumbs but not raw batter. Overbaking brownies will make them dry and crumbly, so keep a close eye on them, especially toward the end.

Can I use oil instead of butter?

Yes, you can use oil instead of butter, and it will give you moist, fudgy brownies. However, butter adds a rich flavor that oil doesn’t. If you choose to use oil, try using a neutral oil like canola or vegetable oil to avoid altering the flavor too much.

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Adding mix-ins like chopped nuts, chocolate chips, or even marshmallows can add extra texture and flavor to your brownies. Just fold them in gently at the end before transferring the batter to the pan.

Want to take your brownies up a notch? Try my Dark Chocolate Hazelnut Brownies! Or if you’re looking for an indulgent yet healthy dessert, try my Fudgy Date Truffles—they’re so good!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Easy No-Fail Brownies!

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

Course: Dessert

Servings: 12 pcs

Calories: 279kcal

Ingredients

1/2 cup butter (113g)
1/2 tbsp instant coffee
3/4 cup dark chocolate, roughly chopped (150g)
1/4 cup + 2 tbsp unsweetened cocoa powder (40g) (divided into 1/4 cup and 2 tbsp)
1 cup granulated sugar (200g)
1/2 cup brown sugar (100g)
1 tsp salt
1 tsp vanilla extract
3 eggs, room temp.
1/2 cup all-purpose flour (60g)

Instructions

Preheat your oven to 180 °C / 350 °F. Grease and line a 6 x 6 inch square baking pan with parchment paper and set aside.
In a small saucepan melt the butter. Into the hot melted butter add, coffee, chopped dark chocolate, and cocoa powder (2 tbsp cocoa powder). Let it sit for 2 minutes, then mix until it’s fully combined and the chocolate is melted. Set aside to cool.
In a medium-sized bowl combine granulated sugar, brown sugar, salt, and vanilla extract. Add in the eggs one at a time mixing well between each addition. You can use an electric hand or stand mixer or even just a whisk.
Beat this mixture until pale and fluffy (3-4 min), see pic above. Keep in mind that if you’re mixing by hand, it will take a bit longer to achieve the fluffy texture.
Pour in the melted chocolate and butter mixture from earlier while whisking.
Sift in the all-purpose flour and cocoa powder (remaining 1/4 cup). Fold until fully combined.
Pour the batter into the prepared baking pan. Bake for 30-35 minutes until a toothpick comes out with some crumbs stuck to it.
Once baked, let it cool for 10-15 minutes in the pan before letting it cool completely on a cooling rack.
Sprinkle on some flaky sea salt and enjoy!

Nutrition

Calories: 279.44kcal

Total Fat: 13.96g

Carbs: 37.52g

Sugars: 29.47g

Protein: 3.4g

Sodium: 215.08mg

Fiber:2.13g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **