Description

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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Instructions

Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch metal pan with parchment paper.
In a large bowl, whisk eggs, granulated sugar, and brown sugar for 1–3 minutes until pale and foamy.
Gently melt butter and chopped chocolate together (see How to Melt Chocolate section). Let cool slightly.
Stir melted chocolate and butter into the egg mixture until combined. Add vanilla extract.
In a separate bowl, whisk flour, cocoa powder, salt, baking powder (if using), and espresso powder (if using).
Fold dry ingredients into wet ingredients just until combined. Do not overmix.
Fold in chocolate chips or nuts, if desired.
Pour batter into prepared pan, smoothing the top.
Optional Pan-Banging: Halfway through baking, lift pan a few inches and drop gently on oven rack or counter to create a crackly top.
Bake 25–30 minutes, until edges are set and center has slight jiggle. Avoid overbaking.
Cool completely in pan (or chill overnight) before cutting for fudgiest texture.
Cut with a hot, dry knife, wiping between slices for clean edges.

Notes

Shiny Top: Whisking eggs and sugar thoroughly creates a thin, meringue-like crust.
Slight Leavening: Optional baking powder gives a light, slightly cake-like lift while keeping brownies fudgy.
Use Metal Pan: Ensures even heat and crisp edges. If using glass, lower oven temperature by 25°F.
Do Not Overmix: Fold in dry ingredients just until combined to avoid tough, chewy brownies.
Slightly Underbake: The center should have a few moist crumbs; pull out early for fudgiest results.
Pan-Banging: Drop pan gently halfway through baking to knock out excess air and create a crackly top.
Cool Completely: Let brownies cool in the pan or chill overnight to set the dense, fudgy texture.
Clean Cuts: Use a hot, dry knife and wipe between slices for perfect squares.

Storage: Room temperature in an airtight container 3–5 days; refrigerate for denser brownies; freeze up to 1 month.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert, Snack, Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 250 kcal
Sugar: 22g
Sodium: 65g
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 55g