Fudgy Brownies

Rich, chocolatey brownies with crispy edges and a soft, fudgy center — a classic dessert that always hits the spot.

Why You’ll Love This Recipe

• Deep chocolate flavor with a lovely crust on top.

• Texture of fudgy center and chewy edges makes every bite interesting.

• Simple ingredients, not overly complicated.

• Great for sharing or keeping in the fridge for whenever you want dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter (melted)

• Granulated sugar

• Eggs

• Vanilla extract

• Cocoa powder (unsweetened)

• All‑purpose flour

• Salt

• Baking powder (optional; for slightly cakier texture)

• Optional add‑ins: chopped nuts (walnuts, pecans), chocolate chips

Directions

1. Preheat oven to ~175‑180 °C (around 350 °F). Grease or line a baking pan (8×8 inch or similar) with parchment paper.

2. Melt the butter; let it cool a little.

3. In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until well mixed.

4. In another bowl, sift (or mix) together the cocoa powder, flour, salt, and baking powder (if used).

5. Gently fold the dry ingredients into the wet mixture; mix until just combined. Do not overmix. If using nuts or chocolate chips, fold them in.

6. Pour the batter into the prepared pan, spreading evenly.

7. Bake for about 25‑30 minutes; edges should be set and a toothpick inserted in the center should come out with a few moist crumbs.

8. Let brownies cool in the pan; cooling helps them set. Then slice and serve.

Servings and timing

Makes 12‑16 brownies depending on how large you cut them.
Prep time: ~10‑15 minutes.
Bake time: ~25‑30 minutes.
Cool time: ~20‑30 minutes before cutting.

Variations

• Add nuts (walnuts, pecans) for crunch.

• Use dark chocolate chips or chunks for more chocolate intensity.

• For extra fudgy texture, reduce flour slightly or bake shorter.

• For cakey texture, add extra egg or a touch more baking powder.

• Swirl in caramel, peanut butter, or cream cheese for flavor twists.

• Use alternative sweeteners (brown sugar, maple syrup) if desired.

Storage/reheating

• Store brownies in an airtight container at room temperature for up to 3 days.

• Can refrigerate for longer storage (5‑7 days), but bring to room temperature before eating.

• Freeze brownies (cut) wrapped well; thaw before serving.

• For warm brownies: reheat gently in microwave or oven (low temperature) with foil to avoid drying.

FAQs

How do I get fudgy brownies instead of cakey?

Use less flour, more fat (butter/chocolate), avoid overbaking. Take them out when the center is still slightly underdone; they’ll set as they cool.

Can I make brownies without a scale?

Yes — use measuring cups carefully. Butter should be measured after melting for best accuracy.

What pan size is best?

An 8×8 or 9×9‑inch square pan works well. Larger pan gives thinner brownies; smaller, thicker.

Can I use oil instead of butter?

Yes, though butter adds flavor. Oil gives moist texture but less buttery richness.

Do I need baking powder?

Not always. Baking powder will make them a bit more cake‑like. If you want fudgy brownies, omit or minimize it.

How can I add more flavor?

Stir in espresso powder, vanilla, or a pinch of sea salt. Use high‑quality cocoa powder or melted chocolate.

How will I know when brownies are done?

Edges should pull away from pan; top should have a thin crust. When a toothpick or tester inserted in center comes out with a few moist crumbs (not raw batter), they’re ready.

Can I make them gluten‑free?

Yes — use gluten‑free flour blend. Be aware texture may differ slightly.

Can I bake in advance and reheat?

Yes. Brownies keep well. Reheat gently in oven or microwave to warm up before serving.

How to store for best quality?

Keep airtight. Avoid exposure to air to prevent drying. Freeze extra portions.

Conclusion

Brownies are comfort food: rich, indulgent, and deeply satisfying. With basic pantry ingredients and simple technique, you can make brownies that bridge the gap between fudgy and cakey — tailor them to your preference. Combine with a scoop of ice cream or a dusting of powder sugar for extra treat.

Print