Best Fudgy Homemade Brownies

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This is the best brownie recipe ever! These fudgy brownies are homemade from scratch and have a gorgeous crinkly top with a fugdy center. They’re easy to make with only 7 ingredients! Ditch the box and make these homemade brownies today.

stack of 3 fudgy brownies


 If you are looking for a gooey brownie with a fudgy texture, crinkly top and deep chocolate flavor, then you are in the right place. These classic homemade brownies are seriously the best brownies ever!

It’s no secret that brownies are my all-time favorite dessert. To say I am passionate about brownies is an understatement. Some would even go so far and say that I am a brownie connoisseur. To be declared the best, a brownie must meet the following criteria: 

  1. It must have a rich chocolate flavor.
  2. Have a fudgy, not at all cakey, texture.
  3. Sport a, beautifully shiny, deliciously crisp top.

I have tested hundreds of brownie recipes in my adult life, and after much tweaking, I can confidently say this is the very best chocolate brownie recipe ever! It meets all the above criteria, plus it’s made with only 7 ingredients in 30 minutes. A total winner.

4 brownies, one resting on top of another so the inside is visible

Best Brownie Recipe: Ingredients and Substitutions

I always find it important to mention that a recipe is only as good as the ingredients used to make it. So let’s chat about the ingredients in this brownie recipe, as well as possible substitutions.

overhead view of the ingredients in this brownie recipe
  • Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
  • Chopped chocolate. If you want to make the best brownies, then you need to choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
  • Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
  • Cocoa powder. regular unsweetened cocoa powder is the best choice for these fudgy brownies. You can use extra dark cocoa powder for an even more intense chocolate flavor.
  • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
  • Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
  • Eggs. I have not tried using egg substitute. If you do and it works well for you please let me know in the comments below.

How to Make Brownies

The process used to make homemade brownies is just as important to the final outcome as the ingredients. For that perfect shiny crinkly top with a fudgy center, it’s very important to follow the steps listed in this recipe. Don’t forget to watch the video too.

Melt Chocolate & Butter

The first step in making this brownie recipe is to melt the butter and chocolate together either in the microwave, or on the stovetop over low heat.

Then, set the melted butter/chocolate mixture aside to cool slightly.

two photos showing how to make brownies - melting butter and chocolate

Tip: Beat the eggs & sugar well

Beating the ingredients is absolutely critical to achieving the coveted shiny, crinkly top on these chocolate brownies.

You can use a hand mixer or a standing mixer fitted with the wire whisk attachment (my preference).

Begin by combining the flour, cocoa powder and salt in a small bowl, set it aside.

two photos showing How to Make Brownies - combining dry ingredients

Then, beat the eggs alone for 60 seconds until they are pale yellow.

two photos showing how to make brownies - beating eggs until fluffy

Once the eggs are pale yellow, add the granulated sugar and beat for an additional 60 seconds. Beat until the sugar is dissolved, the mixture is has thickened and is pale in color. 

two photos showing how to make brownies - beating sugar into eggs

Next, add the vanilla and melted butter/chocolate mixture and beat again. This time, beat on medium speed until the ingredients are combined and the batter is uniform throughout. 

two photos showing how to make brownies - adding melted chocolate and vanilla

Then, add the dry ingredients to the brownie batter. If your flour or cocoa powder are particularly clumpy, you may want to sift them before adding them to the brownie recipe. 

two photos showing how to make brownies - adding dry ingredients

Once the mixture is smooth, fold in the chocolate chips by hand.  Adding chocolate chips is optional but recommended. You can also add walnuts or any other mix-ins you’d like to at this time. Or add instant coffee to make coffee brownies – yum!

two overhead photos showing how to make brownies -beating batter and adding chocolate chips

The batter should be thick (as pictured below) and not runny. The thickness of the batter is what makes these the best brownies ever, ultra fudgy with a beautiful shiny top.

overhead photo of a hand holding a white spatula in a glass bowl of Brownie Recipe batter to show the thickness

Bake & Cool

Spread the brownie batter evenly in a pan and bake. Be sure to test them at the beginning of the recommended baking time, you do not want over-baked brownies.

You get to decide when these brownies are done, and it varies depending on how gooey you want them to be. For me, the perfect amount of gooeyness is achieved when the brownies are set on the top and around the edges, and they jiggle every-so-slightly when the pan is shaken. 

brownie batter in a pan before baking

Let your homemade brownies cool in the baking pan for at least 15 minutes before cutting. You can eat them warm or at room temperature. However just be aware that the warmer they are, the more they will fall apart when cut. 

brownies in a pan cooling on a wire rack after baking, before being cut

Frost (Optional)

Once the brownies are completely cooled, you can frost them. Here are some of our favorite frosting recipes:

Overhead view of 16 brownies cut into squares

Serve

I love serving these brownies warm with a scoop of ice cream (like this vanilla ice cream or homemade chocolate ice cream).

You can also add a dollop of homemade whipped cream, sprinkles, or a dusting of flaky sea salt.

three brownies laying on their side so the fudgy inside is visible

Store

To keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping them tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer. 

7 brownies stacked on a plate, one has a bite taken out of it

Brownies FAQs

Now I want to try to answer some of the frequently asked questions about making this homemade brownie recipe.

What makes brownies fudgy vs. cakey?

A cakey brownie usually has leavening agents and a higher flour : fat ratio. Fudgy brownies (like these flourless brownies) have a higher ratio of fat : dry ingredients and no leavening agents. The melted chocolate and butter in this brownie recipe make them insanely fudgy.

Why do my brownies get hard? 

Brownies dry out if they are exposed to air or if they are over-baked. 

How do you keep brownies soft after baking? 

Keep brownies stored in an airtight container. You can also soften them by gently warming them in the microwave (for 15-30 seconds) or in an oven set to warm for 5 minutes.

How do you know when brownies are done? 

This varies depending on just how gooey you want these fudgy brownies to be. I think they’re best when the brownies are set on the top and around the edges, and they jiggle slightly when shaken. 

What other brownie recipes can I make?

Salted Caramel brownies are to die for!
Try these peppermint brownies.
Peanut butter brownies are prefect for the chocolate peanut butter lover in your life.
These Flourless brownies are great for gluten-free eaters and they are Paleo-friendly.
Add zucchini and make the best fudgy zucchini brownies.
Greek Yogurt brownies are a healthier brownie option.
I have been making these Black bean brownies for years now on repeat.
One of my favorites. 
Fudgy paleo brownies are super healthy and out of this world delicious, just read the reviews.
This Microwave single-serve brownie is a healthy option if you need a brownie, like now. 

stack of 3 fudgy homemade brownies

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Best Homemade Brownie Recipe (from Scratch)

Laura
This is the best brownie recipe ever! These fudgy brownies are homemade from scratch and have a gorgeous crinkly top with a gooey middle. They're easy to make with only 7 ingredients! Ditch the box and make these today.
5 from 54 votes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 165.6
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F, grease an 8×8” baking dish, set aside.
  • Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
  • Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
  • In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
  • Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
  • Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
  • Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
  • Stir in chocolate chips or other mix-ins by hand.
  • Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
  • Place brownie pan on a wire cooling rack to cool completely.
  • Cut into squares and serve.

Video

Notes

If you like very gooey brownies, bake for 20 minutes. If you like them firmer bake for 25-30 minutes. Remember all ovens bake differently so baking times can vary.
Doubling the recipe: 
This brownie recipe doubles beautifully. Bake them in a 9×13″ pan.  You may need to increase the baking time slightly, however I recommend checking it at 25 minutes to be sure they don’t over bake. 
Ingredient Substitutions
  • Salted butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe. Coconut oil or ghee can also be used in this recipe for dairy-free versions.
  • Chopped chocolate. The form of the chocolate doesn’t matter too much. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. 
  • Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
  • Cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
  • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
  • Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
  • Eggs. I have not tried using egg substitutes in this brownie recipe
Frost (Optional)
You can also frost the zucchini brownies before cutting once they are completely cooled. Here are some of our favorite frosting recipes:
Store
To keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week. 
Freeze
I recommend wrapping them tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer. 

Nutrition

Serving: 1brownie | Calories: 165.6kcal | Carbohydrates: 20.1g | Protein: 1.9g | Fat: 9.6g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.8g | Cholesterol: 38.7mg | Sodium: 84.2mg | Potassium: 61.8mg | Fiber: 1g | Sugar: 15.2g | Vitamin A: 215IU | Calcium: 8mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




53 Comments

  1. 5 stars
    I’ve been baking various recipes of brownies. From the internet and from paid classes. But yours are absolutely delicious!!! I was too lazy to use my mixer end up using a whisk to beat the eggs and sugar. The batter came out runny. But i just crossed my fingers hoping for the brownies to turn out beautifully. And yes!!! It turned out beautifully and of course fudgy and chocolatey. Most importantly it is not too sweet. Just nice and just the way i like it. My husband approved of this recipe. So this recipe is a keeper. Thank you for sharing your recipe.
    Love from Malaysia

  2. 5 stars
    Best Brownie recipe I have ever made,
    Thrilled to achieve the gooey centre, much better than cafe brownies .Thanks for all the tips.

  3. 5 stars
    Omg you are the brownie queen! I shall now work my way through your brownie catalogue! So chewy fudgey chocolatey yum!!

  4. 5 stars
    Absolutely delighted with these homemade brownies! The recipe was straightforward, and the result was divine. The texture was spot-on—moist, fudgy, and incredibly chocolatey. I added some walnuts for extra crunch, and it was a perfect complement. Everyone in my family couldn’t get enough! These brownies are now a staple treat in our household. Highly recommended for anyone with a sweet tooth!

  5. 5 stars
    Just made these brownies for my family. I followed everything step by step and they turned out really good. They were nice and moist on the inside and crispy on the outside. Really good recipe!! 🙂

  6. 5 stars
    Fantastic! Made it with dairy free chocolate chunks, chocolate chips and margarine. Mixed it all together instead of separate steps as stated above and turned out great. I’m one for all in one bowl type of thing. Taking it to a wedding yea today. Rivals my all time favourite brownie recipe that “everyone” loves. Will be doing this one for them to see what “everyone” thinks;) thank you for sharing this on your site!