Forget the boxed mix-these brownies are rich, gooey, and made completely from scratch using real, simple ingredients you likely already have in your pantry. This recipe is designed for anyone who craves that perfect fudgy bite, with a crackly top and a dense, chocolate-loaded center that melts in your mouth. Whether you’re baking for a cozy night in, a special occasion, or just because you deserve a treat, these brownies deliver every single time.
No fancy tools or hard-to-find ingredients required-just a bowl, a whisk, and a craving for chocolate. These brownies use real semi-sweet chocolate chunks, cocoa powder, and a buttery base to create that intense chocolate flavor. Plus, the prep is quick, the cleanup is minimal, and the result is far beyond anything you’ll get from a box.
So if you’re looking for an easy yet indulgent dessert that feels fancy but comes together in under an hour, this is your new go-to recipe. Soft, rich, and perfectly fudgy-your brownie game is about to level up.
Lets make fudgy homemade brownies
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 9 rich squares
Ingredients
- 8 oz (225 g) semi-sweet chocolate (use good-quality bars or chunks)
- 12 tbsp unsalted butter (melted)
- 1¼ cups (250 g) granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ¾ cup (95 g) all-purpose flour
- ¼ cup (30 g) unsweetened cocoa powder
- 1 tsp salt
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy lifting later.
- Chop the chocolate. Melt half of it (about 4 oz) in the microwave using 20-second bursts, stirring in between, until smooth. Set aside the other half for folding into the batter later.
- In a large mixing bowl, whisk together the melted butter and sugar until smooth and slightly glossy.
- Add in the eggs and vanilla extract. Beat for 1–2 minutes until the mixture becomes pale and fluffy. This step helps create that shiny, crackly brownie top!
- Slowly pour in the slightly cooled melted chocolate and whisk until combined. Make sure the chocolate isn’t too hot so it doesn’t scramble the eggs.
- Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet using a spatula or wooden spoon. Do not overmix – this keeps your brownies dense and fudgy.
- Fold in the remaining chocolate chunks for extra gooeyness in every bite.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes, depending on how fudgy you like them. A toothpick inserted in the center should come out with a few moist crumbs – but not wet batter.
- Let the brownies cool completely in the pan before slicing. This helps them set and gives you clean, beautiful edges.
- Slice, serve, and enjoy with a cold glass of milk or a scoop of vanilla ice cream!
Tips for the Perfect Fudgy Brownies
- Don’t overmix the batter. Once you add the flour, mix just until you no longer see streaks. Overmixing = cakier texture.
- Use good-quality chocolate. The better the chocolate, the richer the flavor. Semi-sweet or dark chocolate chunks work best.
- Let them cool completely. As tempting as it is to dig in right away, cooling helps set the texture and makes slicing easier.
- Customize them! Add walnuts, a swirl of peanut butter, or a pinch of espresso powder to elevate the flavor even more.
Storage & Make-Ahead Tips
- Store leftovers in an airtight container at room temperature for up to 3 days. They stay moist and chewy!
- Want to keep them longer? Refrigerate for up to 5 days, or freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave.
- These brownies actually taste even better the next day – denser, richer, and even fudgier after resting overnight.
