“If you’re craving chocolate, this fudge brownie recipe is your ultimate treat, rich, chewy, and impossibly chocolatey. These homemade brownies are easy to make from scratch and perfect for any chocolate lover.
What Makes It Fudge Brownies
Fudgy brownies are defined by their dense, moist, gooey texture and intense chocolate flavor. This rich texture is achieved by using a higher fat-to-flour ratio; more butter and melted chocolate, less flour, and often no leavening agents like baking powder or baking soda. These factors prevent the brownies from becoming cakey and give them that signature melt-in-your-mouth quality.
Ingredients that Help You Make Homemade Fudgy Brownies
Butter adds rich flavor and structure to the brownies, while melted chocolate provides even more intense chocolate flavor and moisture than cocoa alone. Optional espresso powder can be added to deepen the chocolate taste without making the brownies taste like coffee. Finally, chocolate chips create melty pockets of chocolate throughout, adding little bursts of extra indulgence in every bite.
How Fudgy Brownies Work:
Fat-to-Flour Ratio: A higher fat-to-flour ratio (using butter, oil, or chocolate) results in a dense, chewy texture.
Chocolate Content: Using both cocoa powder and melted chocolate (often dark chocolate) boosts richness and depth of flavor.
No (or Little) Leavening: Skipping baking powder or soda keeps brownies from rising like a cake.
Eggs: Whipping eggs with sugar creates a glossy, crackly top while keeping the center fudgy.
Cooling: Allowing brownies to cool completely helps them set into that perfect dense, fudgy texture.
What Makes Them Cakey Instead?
Cakey brownies have a higher proportion of flour to fat and often include baking powder for a lighter, cake-like texture, while fudgy brownies are dense, moist, and gooey.
Chocolate Fudge Brownie Ingredients
Before we dive in, here’s everything you need for this best fudgy brownie recipe. These fudge brownie ingredients combine to create a rich, chewy, and decadent dessert. Whether you’re making an easy brownie recipe or a more precise fudgy brownie recipe in grams, this list covers all the essentials, including chocolate fudge brownie ingredients and tips for a fudgy brownie recipe with cocoa powder. It’s an easy brownie recipe with cocoa powder that still delivers chewy, chocolatey perfection.
Unsalted Butter: 1/2 cup (115 g) — Adds rich flavor and moisture, creating a dense, fudgy texture. Melt gently or soften; do not overheat.
Semi-Sweet or Dark Chocolate, chopped: 8 oz (225 g) — Provides deep chocolate flavor and gooey texture. Chop evenly for smooth melting. Chocolate chips also work. Use warm, melted chocolate for better integration.
Granulated Sugar: 3/4 cup (150 g) — Adds structure. Whisk with eggs for 1–3 minutes until pale and foamy to create a shiny, meringue-like top. Raw cane sugar works for extra texture.
Brown Sugar: 1/4 cup (50 g) — Adds chewiness and moisture. Mix well with granulated sugar for a smooth batter.
Eggs: 3 large (150 g without shells) — Bind ingredients and provide structure. Use room temperature eggs for even mixing and a shiny top.
Vanilla Extract: 1 teaspoon (5 ml) — Enhances chocolate flavor and adds depth. Use pure vanilla for the best taste.
All-Purpose Flour: 1/2 cup (60 g) — Provides structure without making brownies too cakey. Measure carefully to avoid dryness.
Unsweetened Cocoa Powder: 1/4 cup (25 g) — Adds chocolate flavor and dark color. Sift before mixing to prevent lumps.
Baking Powder: 1/2 teaspoon (2 g) — Adds slight leavening for a lightly cake-like texture while keeping brownies dense.
Espresso Powder (optional): 1 teaspoon (2 g) — Deepens chocolate flavor without adding coffee taste. A little goes a long way.
Chocolate Chips or Nuts (optional): 1/2 cup (90 g) — Creates melty chocolate pockets or adds crunch. Fold in gently to preserve fudgy texture.
How to Make Fudge Brownies
Preheat Oven: Preheat to 350°F (175°C). Use a metal 8×8 or 9×9-inch pan. Line with parchment paper.
Whisk Eggs and Sugars (Shiny Top): In a large bowl, whisk eggs, granulated sugar, and brown sugar for 1–3 minutes until pale and foamy.
Melt Butter and Chocolate: Gently melt butter and chopped chocolate (see “How to Melt Chocolate” section). Let cool slightly before adding.
Add Vanilla: Stir in vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, salt, baking powder, and optional espresso powder.
Fold Dry into Wet (Do Not Overmix): Gently fold dry ingredients into the chocolate mixture until just combined. Overmixing creates chewy, bread-like brownies.
Add Mix-ins: Fold in chocolate chips or nuts if using. Mix gently.
Bake (Slightly Underbake): Pour batter into prepared pan. Bake 25–30 minutes until edges are set and center still jiggles slightly.
Pan-Banging Technique: Halfway through baking, carefully lift the pan a few inches and drop it on the oven rack or counter. Creates dense texture and crackly top.
Cool Completely (The Waiting Game): Let brownies cool in pan—or chill overnight—for ultimate fudginess.
Cut Cleanly: Use a hot, dry knife for neat squares. Wipe between slices for perfect edges.
How to Melt Chocolate
Melting chocolate can feel intimidating, but with the right method, it’s easy to achieve smooth, glossy chocolate perfect for baking or dipping. Whether using a microwave or stovetop, following a few simple rules prevents burning or seizing.
How to Melt Chocolate in the Microwave
Prep the Chocolate: Chop chocolate into small, even pieces or use chocolate chips. Place in a dry, microwave-safe bowl.
Heat in Short Bursts: Microwave on medium power for 20–30 seconds at a time.
Stir Frequently: After each interval, stir chocolate thoroughly to distribute heat evenly.
Finish Gently: When only a few small pieces remain, remove and stir until fully melted with residual heat.
Tips & Tricks
Prep the Chocolate: Chop chocolate into small, even pieces or use chocolate chips. Place in a dry, microwave-safe bowl.
Heat in Short Bursts: Microwave on medium power for 20–30 seconds at a time.
Stir Frequently: After each interval, stir chocolate thoroughly to distribute heat evenly.
Finish Gently: When only a few small pieces remain, remove and stir until fully melted with residual heat.
How to Melt Chocolate on the Stove (Double Boiler Method)
Set Up Double Boiler: Fill a saucepan with a few inches of water. Bring to a gentle simmer. Place a heatproof bowl over the water, ensuring it doesn’t touch the water.
Add Chocolate: Chop chocolate into small pieces and place in the bowl.
Stir Frequently: Stir continuously until chocolate is smooth and glossy.
Remove from Heat: When only a few small pieces remain, remove bowl from heat and stir until fully melted.
Tips & Tricks
Keep It Dry: Avoid letting water touch the chocolate; moisture makes it seize.
Low & Slow: Simmer water gently. High heat can scorch chocolate.
Stir Constantly: Prevents hot spots and ensures smooth texture.
Best Chocolate to Melt: Use high-quality semi-sweet or dark chocolate for best results.
Extra Tips for Perfect Melted Chocolate:
Don’t overheat—residual heat finishes melting small pieces.
Use chocolate for dipping or baking immediately once melted.
For creamier results, add a teaspoon of milk or cream, stirring gently.
1. How to melt chocolate chips / What is the best way to melt chocolate chips?
Chop chocolate chips into small, even pieces. Melt using a microwave or double boiler, stirring frequently for smooth, glossy results. Use low heat and avoid moisture.
2. How to melt chocolate in the microwave / How long does it take?
Use medium power in 20–30 second intervals, stirring after each. Typically 1–2 minutes depending on chocolate amount. Stop when a few small pieces remain and stir until smooth.
3. How to melt chocolate on the stove?
Use a double boiler: chocolate in a heatproof bowl over simmering water. Stir constantly until melted and smooth. Keep chocolate away from water.
4. How to melt chocolate without burning?
Use low heat and short intervals, stir often, and remove from heat when a few pieces remain.
5. How to melt chocolate with milk?
Add 1–2 teaspoons milk or cream to melted chocolate for creamier texture. Stir gently and do not overheat.
6. What makes brownies “fudgy” vs. “cakey”?
Fudgy brownies have higher fat-to-flour ratio, more butter/chocolate, less flour, and often little or no leavening.
7. Do I use butter or oil?
Butter provides flavor; oil can make brownies moister. Using melted chocolate with butter gives maximum richness.
8. How do I get that shiny, crackly top?
Whisk eggs and sugar thoroughly for 1–3 minutes before adding chocolate. This dissolves sugar and creates a thin meringue-like crust.
9. What is the best pan for brownies?
Metal pans give crisp edges and even baking. If using glass, lower the oven temperature by 25°F to prevent overbaking.
10. How can I tell when brownies are done?
Insert a toothpick into the center; it should come out with moist crumbs, not raw batter.
11. Why did my brownies sink in the middle?
Over-beating eggs and sugar adds too much air, causing them to rise and then collapse.
12. Why are my brownies dry?
Overbaking is the main cause. Pull them out slightly underbaked for fudgy texture.
13. How do I get clean, perfect slices?
Cool brownies completely, 1–2 hours. Use a hot, dry knife, wiping it clean between cuts.
14. Can I add extra ingredients?
Yes, fold in nuts or chocolate chips. Don’t overdo it to maintain fudgy texture.
15. How long do brownies last?
Store in an airtight container at room temperature for 3–5 days.
16. Do I need to refrigerate brownies?
Not necessary, but refrigeration can make them extra dense and fudgy.
17. Can I freeze brownies?
Yes, wrap tightly in plastic wrap and store in an airtight container for up to a month.
18. How to soften stale brownies?
Microwave for 10–15 seconds to soften without drying.
19. Quick Tips for Success for the best fudge brownie recipe
Use high-quality chocolate (bittersweet or 70% dark) for best results.
Line your pan with parchment paper for easy removal.
Don’t overmix flour; fold just until combined.
Add a pinch of salt to enhance chocolate flavor.
Craving More Sweet Treats?
Now that you’ve mastered this best homemade fudge brownie recipe, why stop there? If you’re in the dessert mindset, check out these other crowd-pleasing treats:
Homemade Oatmeal Cream Pies→ Another sweet treat with a soft, chewy texture, perfect for baking enthusiasts.
Sweet Potato Pound Cake → A seasonal favorite with Southern charm that’s rich, moist, and irresistible.
This fudge brownie recipe is rich, chewy, and chocolatey, perfect for chocolate lovers. Easy to make from scratch, it delivers the ultimate homemade fudgy brownies every time.
Ingredients
Scale
1/2 cup Unsalted Butter (113 g), softened 8 oz Semi-Sweet or Dark Chocolate (225 g), chopped 3/4 cup Granulated Sugar (150 g) 1/4 cup Brown Sugar (50 g) 3 large Eggs (~150 g), room temperature 1 tsp Vanilla Extract (5 ml) 1/2 cup All-Purpose Flour (60 g) 1/4 cup Unsweetened Cocoa Powder (25 g), sifted 1/4 tsp Salt (1.5 g) 1/4 tsp Baking Powder (1 g), optional 1 tsp Espresso Powder (2 g), optional 1/2 cup Chocolate Chips or Nuts (90 g), optional
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