These classic fudgy chocolate brownies boast a shiny, crackled top with a rich, gooey center. Baked to perfection with simple pantry ingredients, they deliver the ultimate chocolate indulgence in every bite.

Why You’ll Love This Recipe

Intensely chocolatey with a moist, dense texture.
Shiny, crackly top just like traditional bakery-style brownies.
No mixer required — just bowls and a whisk.
Easy to customize with nuts, chips, or flavors.
Perfect for any occasion — from casual snacking to formal dessert platters.

Ingredients

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

Unsalted butter (melted)
Granulated sugar
Brown sugar (optional, for added moisture)
Eggs
Vanilla extract
Unsweetened cocoa powder
All-purpose flour
Salt
Optional: chocolate chips, nuts (walnuts, pecans)

Directions

Preheat oven to 175 °C (350 °F). Grease or line an 8×8 or 9×9-inch square baking pan with parchment paper.
In a large bowl, whisk together melted butter and both sugars until smooth and glossy.
Add eggs one at a time, whisking well after each addition to create a shiny top. Stir in vanilla extract.
Sift in cocoa powder, flour, and salt. Stir just until combined; do not overmix.
Fold in chocolate chips or chopped nuts, if using.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs (not raw batter).
Let cool completely in the pan for clean slicing.

Servings and timing

Makes 12–16 brownies depending on size.
Prep time: 10–15 minutes
Bake time: 25–30 minutes
Cool time: 30 minutes
Total time: approximately 1 hour 15 minutes

Variations

Add chopped walnuts, almonds, or pecans for texture.
Swirl in peanut butter or caramel for a flavor twist.
Use espresso powder to intensify the chocolate taste.
Substitute part of the cocoa with melted dark chocolate for extra richness.
Add a sprinkle of sea salt on top before baking for contrast.

Storage/reheating

Store brownies in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5–6 days. Bring to room temperature before serving.
Freeze tightly wrapped slices for up to 2 months. Thaw overnight before eating.
Reheat gently in the microwave for 10–15 seconds for a warm, gooey center.

FAQs

Why do brownies get a shiny top?

The shiny top comes from thoroughly mixing the sugar with the melted butter and eggs, creating a meringue-like crust as it bakes.

Can I use only brown sugar?

Yes, brown sugar adds moisture and chewiness, but you may lose some of the classic crackly top.

Can I make this recipe dairy-free?

Yes, use plant-based butter and ensure any added chocolate is dairy-free.

How do I make brownies more fudgy?

Use less flour, more fat (like butter or chocolate), and avoid overbaking.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time to 35–40 minutes.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. Texture will be very similar to regular brownies.

How do I know when brownies are done?

Insert a toothpick into the center — it should come out with a few moist crumbs but no raw batter.

Can I add flavorings?

Yes, try adding cinnamon, orange zest, peppermint extract, or a splash of coffee for extra depth.

Can I bake them in muffin tins?

Yes, portion into muffin cups and bake for 15–20 minutes, checking with a toothpick.

Why did my brownies turn cakey?

Overmixing the batter or baking too long will make them more cake-like. For fudgier brownies, mix just until combined and slightly underbake.

Conclusion

These classic fudgy chocolate brownies offer the perfect balance of rich flavor, chewy edges, and a soft, decadent center. Whether you enjoy them plain or dressed up with mix-ins or toppings, this recipe delivers bakery-style results in your own kitchen. A true chocolate lover’s essential.