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I can confidently say this is the absolute best brownie recipe I’ve ever made. These homemade brownies are incredibly easy, fantastically fudgy in the middle, and so much better than any boxed mix.
I bet you have everything you need sitting right in your kitchen to whip up these incredible brownies from scratch. Plus, you’ll make the batter directly in the saucepan, meaning you won’t be left with a mountain of dirty dishes afterward.
Why These Brownies Feel Like a Hug
There’s something deeply comforting about a truly great brownie, isn’t there? It’s not just a dessert; it’s a mood, a moment of pure, unadulterated joy.
That first bite, where your teeth sink through a delicate, crinkly top into a dense, melt-in-your-mouth interior, is nothing short of magic. This recipe is designed to deliver that feeling, every single time.
Ingredients Needed for the Recipe
- Unsalted Butter: 10 tablespoons (145g) of pure, rich butter forms the luxurious base.
- Granulated Sugar: 1 ¼ cups (250g) for that perfect sweetness and iconic shiny top.
- Cocoa Powder: 3/4 cup plus 2 tablespoons (75g) of unsweetened cocoa, spooned and leveled.
- Vanilla Extract: 1 teaspoon to enhance all the deep chocolate flavors.
- Fine Sea Salt: Just a 1/4 teaspoon to balance the sweetness perfectly.
- Large Eggs: 2 cold eggs, straight from the fridge, for structure and richness.
- All-Purpose Flour: 1/2 cup (65g), spooned and leveled, for just enough structure.
- Optional Mix-ins: 2/3 cup (80g) of walnuts, pecans, or chocolate chips, if you’re feeling fancy.
The Secret’s in the Cocoa
This recipe’s magic truly starts with the cocoa powder. It’s the heart and soul of the operation, delivering an intense, uncompromising chocolate flavor that melted chocolate bars sometimes can’t achieve.
Using cocoa allows for incredible control, giving you brownies that are deeply bittersweet and sophisticated. The type you choose whispers its own personality into the final bake, making each batch uniquely yours.
How to make Best Fudgy Homemade Brownies?
Preheat Oven and Prep Pan
Position your oven rack in the middle and heat the oven to 325°F (162°C). This lower temperature is key for a fudgy center.
Line an 8-inch square pan with parchment paper, leaving an overhang on two sides—this is your golden ticket for lifting out perfect, uncut brownies later.
Melt the Butter
Add the butter to a medium saucepan and place it over medium-low heat. Watch it closely as it melts completely, then immediately turn off the heat.
You want it liquid and warm, but not browned or nutty; we’re preserving its pure, creamy flavor for the brownies.
Stir in the Sugar and Cocoa
While the butter is still gloriously hot, stir in the sugar, cocoa powder, vanilla, and salt. Mix it all together until it’s fully blended.
Don’t be alarmed if the mixture looks a bit gritty or grainy at this stage—that’s completely normal and will all change when the eggs join the party.
Cool the Mixture Slightly
Set the saucepan aside now and let the mixture cool. You’re aiming for warm, not hot, which usually takes about 5 to 10 minutes.
Test it by gently touching the batter; it should feel quite warm but not so hot that you have to pull your finger away quickly.
Add the Eggs
Now, add those cold eggs, one at a time, stirring vigorously after each addition. Really put some muscle into it!
This is where the alchemy happens: the batter will transform from gritty to gloriously smooth, thick, and shiny right before your eyes.
Beat in the Flour
When the batter looks thick and well-blended, add the flour. Now, beat it in with a wooden spoon or spatula—about 40 to 50 strokes.
This vigorous mixing is a secret weapon; it emulsifies the butter, preventing a greasy layer and giving you that perfect, fudgy texture.
Add Optional Mix-ins
If you’re using nuts or chocolate chips, now’s the time to fold them in. This is your chance to customize your brownie experience.
A handful of toasted walnuts adds a wonderful crunch, while chocolate chips make the entire thing even more decadent.
Bake the Brownies
Scrape the thick, luxurious batter into your prepared pan and spread it evenly, pushing it gently into the corners.
Bake for 20 to 30 minutes. Look for set edges but a center that still looks slightly wet; a toothpick should come out with some moist batter clinging to it.
Cool and Slice
This is the hardest part: let the brownies cool completely in the pan. They need this time to set properly into their fudgy destiny.
For impeccably clean slices, use a sharp knife and wipe the blade between cuts. For absolute perfection, chill them in the fridge for an hour or two first.
Tips
Don’t You Dare Overbake: The biggest mistake is overbaking. Pull them when the center seems slightly underdone; they set as they cool, I promise.
Pan Matters: Use a metal pan for best results. Glass or ceramic can alter the baking time, so check for doneness a few minutes early.
Measure with Care: For accuracy, spoon your flour and cocoa into the measuring cup and level it off. Or, better yet, use a kitchen scale.
Storage is Simple: Keep them in an airtight container at room temp for a few days, in the fridge for two weeks, or freeze them for up to three months.
Can I Make These Brownies Gluten-Free?
Absolutely, and many of our readers have done so with fantastic success. The small amount of flour in this recipe makes it a perfect candidate for a gluten-free blend.
Use a reliable 1:1 gluten-free all-purpose flour blend, like Bob’s Red Mill. You shouldn’t need to make any other adjustments to the recipe, and you’ll still get that incredible fudgy texture.
What’s the Best Way to Get Those Clean Cuts?
That picture-perfect, crumb-free slice is easier than you think. The real secret is patience—allowing the brownies to cool completely, or even chilling them, is non-negotiable.
Use a sharp chef’s knife and dip it in hot water, wiping it clean between each cut. This gentle heat glides through the fudgy interior without dragging and gives you those stunning, professional-looking edges.
How Can I Tell When They’re Perfectly Done?
Forget the clock and trust your eyes. The edges will be puffed and set, pulling away slightly from the pan, while the center will still look soft and moist.
The toothpick test is your best friend here, but you’re not looking for it to come out clean. You want a few moist crumbs attached—that’s your signal for fudgy perfection.
Best Fudgy Homemade Brownies Recipe
Description
Say hello to the best fudgy brownies you'll ever make! These rich, decadent brownies are made from scratch with simple pantry ingredients and baked until the edges are set and the center is perfectly underdone. They boast a gorgeous crinkly top, an intensely chocolatey flavor, and a melt-in-your-mouth, fudgy texture that's far superior to any boxed mix.
Ingredients
Instructions
-
Preheat and Prep
Position an oven rack in the center of the oven and preheat to 325°F (162°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides to easily lift the brownies out after baking. -
Melt the Butter
Add the butter to a medium saucepan. Place over medium-low heat and cook, stirring occasionally, until completely melted. Turn off the heat. Be careful not to let the butter brown. -
Mix Sugar and Cocoa
While the butter is still hot, add the granulated sugar, cocoa powder, vanilla extract, and salt. Stir vigorously until the mixture is well combined. The batter will look gritty at this stage, which is normal. -
Cool Slightly
Set the saucepan aside and let the mixture cool for 5 to 10 minutes, or until it is warm (not hot) to the touch. This prevents the eggs from cooking when added. -
Add Eggs
Add the cold eggs, one at a time, stirring vigorously after each addition. The batter will become smooth and glossy. -
Beat in Flour
Add the flour to the batter. Use a wooden spoon or spatula to beat it in vigorously for 40-50 strokes, or until the batter is very thick and pulls away from the sides of the pan. This step is crucial for emulsifying the butter and creating a fudgy texture. -
Add Mix-Ins
If using, gently stir in the chopped nuts or chocolate chips until just combined. -
Bake
Scrape the thick batter into the prepared pan and spread it into an even layer, pushing it into the corners. Bake for 20 to 30 minutes, or until the edges look set and the center still appears slightly underbaked. A toothpick inserted into the center should come out with a few moist crumbs (not wet batter). -
Cool and Slice
Allow the brownies to cool completely in the pan on a wire rack. For the cleanest cuts, chill them in the refrigerator for 1-2 hours. Use a sharp chef's knife to cut into 16 squares, wiping the blade clean after each slice.
Nutrition Facts
Servings 16
Serving Size 1 brownie
- Amount Per Serving
- Calories 158kcal
- % Daily Value *
- Total Fat 8gg13%
- Saturated Fat 5gg25%
- Trans Fat 0gg
- Cholesterol 42mgmg15%
- Sodium 70mgmg3%
- Potassium 130mgmg4%
- Total Carbohydrate 21gg8%
- Dietary Fiber 2gg8%
- Sugars 16gg
- Protein 2gg4%
- Calcium 20mg mg
- Iron 1.5mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cocoa Powder Choice: Use natural cocoa powder (like Hershey's) for a rich, dark chocolate flavor, or Dutch-processed cocoa for a smoother, milder taste similar to Oreo cookies.
- Don't Overbake: Remove the brownies from the oven when the center is still slightly underdone. They will continue to set as they cool, resulting in the perfect fudgy texture.
- Measuring Flour: Use the spoon-and-level method for accuracy. Fluff the flour, spoon it into the measuring cup, and level it off with a knife. Do not pack it down.
- Storage: Store cooled brownies in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 2 weeks. For longer storage, freeze individually wrapped brownies for up to 3 months. Thaw at room temperature before serving.
- Pan Size: This recipe is designed for an 8x8-inch pan. For a 9x13-inch pan, double the recipe. Baking time may vary slightly.
- Serving Suggestion: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
Frequently Asked Questions
Can I use salted butter?
Yes, but omit the ¼ teaspoon of fine sea salt called for in the recipe to avoid making the brownies too salty.
Why are my brownies dry or cakey?
This is usually due to overbaking or over-measuring the flour. Bake just until the center is slightly underdone, and use the spoon-and-level method for measuring flour.
Can I make these brownies gluten-free?
Yes! Many readers have successfully used gluten-free all-purpose flour blends like Bob's Red Mill. The texture should be very similar.
Do I have to use cold eggs?
It's recommended. Cold eggs help cool the hot batter slightly, which prevents the eggs from cooking and ensures a smooth, fudgy texture.
Can I add other mix-ins?
Absolutely! Try adding white chocolate chips, peanut butter chips, toffee bits, or even a swirl of caramel or peanut butter before baking.