The BEST Fudgy Brownies – These brownies are incredibly soft and fudgy, rich in chocolate flavour, and have a shiny, crinkly top. These really are the best brownies!
The Best Fudgy Brownies
I originally brought you this brownie recipe back in March 2016, but from then and now I have been trying to improve it. I’m very happy to say that today I bring you the BEST fudgy brownies you’ll ever try!
In my opinion anyway. 😉
Of course everybody has their own version of what a “best” brownie recipe is. Some like rich and fudgy brownies, while others might like their brownies more cakey.
But if you’re the ones that like them fudgy and oh so rich, you need to try this recipe. Like, right now.
As well as being incredibly delicious, these fudgy brownies are also very quick and easy to make! You only need one bowl and a spatula for these easy homemade brownies, and they take just 30 minutes in the oven.
Here are some notes on the ingredients used in this recipe.
Ingredients you’ll need for these Fudgy Brownies:
- Unsalted butter
- Granulated sugar: You’ll need 1 and 1/2 cups (300g) which is the perfect amount of sugar – do not try to use less as this may affect results.
- Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder.
- Salt
- Large eggs: Cold, straight from the fridge.
- Vanilla extract
- Plain/all-purpose flour: You only need 1/2 cup (60g) of flour. Using a small amount of flour is what makes for extra fudgy brownies!
- Chocolate chips: These will start to melt against the warm batter once you start mixing them in, but only fold them in a bit so they don’t all melt.
How to make Fudgy Brownies:
- Add the butter, sugar, cocoa powder, and salt to a large microwave-safe bowl.
- Heat for 1 minute, then stir well. Heat for another minute and stir again. The mixture should be very warm to the touch.
- Add the eggs and vanilla, and mix in until fully combined.
- Add the flour and fold in until combined.
- Add the chocolate chips and gently fold in. Be sure not to let them all melt into the batter.
- Pour the batter into an 8×8-inch square baking pan lined with parchment paper or foil, and bake for 30 – 35 minutes, or until the centre of the brownies is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
- Leave to cool completely in the pan before cutting into squares.
TIP: To speed up the cooling process, I like to put my pan of brownies in the freezer for a couple of hours. This also results in neat, clean slices!
To store these fudgy brownies, simply keep them in an airtight container at room temperature or in the fridge for up to 1 week. You can also freeze these for up to 3 months. Thaw overnight in the fridge before serving.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these brownie recipes next!
- Strawberry Mint Brownies
- Nutella Fudge Brownies (brownies topped with Nutella fudge!)
- Cheesecake Brownies
- Chocolate Chip Cookie Dough Brownies
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Originally Published: March, 2016 | Updated: July, 2018
The Best Fudgy Brownies
These brownies are incredibly soft and fudgy, rich in chocolate flavour, and have a shiny, crinkly top. These really are the best brownies!
Ingredients
- 1 and 1/4 sticks (140g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar
- 3/4 cup (75g) cocoa powder
- 1/4 teaspoon salt
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 1/2 cup (60g) plain/all-purpose flour
- 1/2 cup (90g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.
- Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
- Pour the batter into the prepared pan, and bake for 30 - 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before cutting into squares.
Notes
Brownies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition Information:
Yield: 16 brownies Serving Size: 1 brownieAmount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 43mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 3g
Nutrition information isn’t always accurate.
27 comments
Happy birthday Marsha! Having these brownies is a great way to celebrate! Cheers girlie!
Thank you, Shelby! 🙂
Hello, Just a simple question.
I haven’t a microwave to use. What you suggest me to do?
Thank you very much
You can do this over the stove. Place the butter, sugar, cocoa powder, and salt into a saucepan, and stir everything together until completely melted and combined, and the mixture is very warm to the touch. Do not cook on a high temperature though, otherwise you’ll risk burning the mixture. Enjoy! 🙂
Hi Marsha,
I’m coming back to this recipe. Out of all your brownie recipes, would you say this is the best one in terms of being full of chocolatey flavor? I had a brownie at work and I can’t get my mind off of it. It was delicious. LOL.
Hope you’re doing well!
Linda
Hi Linda! These brownies are very chocolatey and so fudgy! 🙂 Hope you’re doing well, too!
Hi Marsha, I’ve made your brownies twice and can fully say that they are the best that I’ve tried so far! Amazing recipe. Just wanted to ask if you could substitute vegetable oil for the butter or not? Due to my situation I often find myself craving for brownies and out of butter so I thought I might as well ask. Love you recipes, hope you are doing well
Hi Roxy, I’m so happy to hear you like my brownies! I haven’t tried using vegetable oil, so I can’t say how they’ll turn out – sorry.
Hi Marsha thanks for this recipe.i have tried it and I am so pleased with the outcome.truly it was the best fudgy brownie I have ever baked and seen.cant wait to try your other recipes
Thank you Janet, I’m so glad you enjoyed them! 🙂
Hi Marsha,
Quick question please?
What is the temperature of the oven and is the heat from both top and below?
Thanks so much
The oven temps for these brownies are 180C/350F/Gas 4. I always recommend using an oven thermometer, and bake the brownies on the middle rack. Enjoy! 🙂
Thank you so much.
And the heat should be from above or below or both above and below.
Sorry I am a total novice.
It will be both. Heat rises so the top will tend to be hotter than the bottom, so just make sure to put the pan on the middle rack for even baking 🙂
Thank you so much
Hi Marsha,
Thanks for this recipe! Its perfect! I had doubled the recipe but my kids loved it so much they left some for me as an afterthought! Should have tripled it, I guess 🙂
Hi Regina, I’m so glad they enjoyed them! 🙂
Sooo fudgy and yummy. It was hard to restrain myself to 1.5 brownies. I could’ve eaten the whole thing. Made them with my two teenage boys. Loved that the steps were minimal when baking with them.
Hi Marsha, I absolutely luv your brownies and have eaten several trays already! Lol
I’d like to bake in 9inch square pan so please could you tell me what quantities I would need
Thanks so much
Hi Sonya! I use this site to help me with ingredient quantities 🙂 – http://kinja-labs.com/ingredient-cutter/
Thank you so much Marsha!!!
Hi Marsha,
I’ve never baked in my life but decided to try your brownie recipe during the lockdown. It turned out great, I was so happy. My family doesn’t like sweet stuffs, so if I reduce the sugar in the recipe to 75%, will it affect anything?
Hi Maya! I wouldn’t go any lower than 1 and 1/8 cups (225g) sugar. Reducing sugar in brownies can cause them to be thinner, drier, and even crumbly. 25% reduction in sugar should be fine – enjoy!
Hi Marsha,
I would love to bake these over the weekend. Just wanted to check with you if you want the brownies not to be overcooked should I bake them for 30 minutes ? As the recipe says ” or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.” How long would I bake them for them to be no longer jiggly.
Hi Rhea! I’d start checking on them from the 30 minute mark, and pull them out once the centre is no longer jiggly. All ovens are different and cook times may vary. Enjoy! 🙂
Are these more dark chocolatey brownies in terms of taste, Im trying to find a good brownie recipe but is sweet enough for kids who like milk chocolate only.
I’m not a fan of dark chocolate and have a big sweet tooth. My daughter and I absolutely love these brownies! One of the most popular recipes on my blog 🙂