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The Best Fudgy Brownies

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!

An overhead view of Fudgy Brownies with shiny, crinkly tops.

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.

A sideview of a tall stack of Fudgy Brownies.

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.
An overhead view of a tall stack of Fudgy Brownies with crinkly tops.

How to make Fudgy Brownies:

  1. Add the butter, sugar, cocoa powder, and salt to a large microwave-safe bowl.
  2. Heat for 1 minute, then stir well. Heat for another minute and stir again. The mixture should be very warm to the touch.
  3. Add the eggs and vanilla, and mix in until fully combined.
  4. Add the flour and fold in until combined.
  5. Add the chocolate chips and gently fold in. Be sure not to let them all melt into the batter.
  6. 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.
  7. 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.

A tall stack of Fudgy Brownies with the top brownie being picked up by hand.

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!

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! #brownies #brownierecipes #chocolate #recipe

Try these brownie recipes next!

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Originally Published: March, 2016 | Updated: July, 2018

A sideview of a tall stack of Fudgy Brownies.

The Best Fudgy Brownies

Yield: 16 brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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 brownie
Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 43mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Andres

Friday 26th of February 2021

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.

Marsha

Friday 26th of February 2021

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 :)

Rhea

Monday 27th of July 2020

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.

Marsha

Monday 27th of July 2020

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! :)

Maya

Monday 13th of July 2020

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?

Marsha

Tuesday 14th of July 2020

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!

Sonya

Tuesday 28th of April 2020

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

Marsha

Tuesday 28th of April 2020

Hi Sonya! I use this site to help me with ingredient quantities :) - http://kinja-labs.com/ingredient-cutter/

Gailzer

Thursday 23rd of April 2020

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.