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 49 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




50 Comments

  1. 5 stars
    Amazing, I have made several of your cookie recipes and hoped to try brownies for the first time. They were very easy to follow instructions and a perfect texture and taste. 10/10 from all who tried 🙂

  2. 5 stars
    I tried these brownies today because I want to take them to a Christmas Cookie Party as a bar cookie. This is a winner. They are delicious and my kitchen smells like chocolate. I think the butter is the key. Do not use margarine. Thank you. I have made your chocolate chip cookies before and they are habit forming. I use the recipe all the time.

  3. They will last at room temperature for 3 days, or in the refrigerator for up to a week…..wait…there’s people saving brownies for another day?? Not in my house..

  4. 5 stars
    Definitely, I love this page! I’m from Argentina and I really grateful to find out your recipes. It was always difficult for me to bake, but your recipes make it so easy. Greetings!

  5. 5 stars
    I finally made these brownies, my family LOVED them!!! I followed the exact recipe, I opted to add mini semi sweet chocolate chips. I am definitely making these again, I’ll try different add in next time, just to try something different

  6. 5 stars
    This is the best brownie recipe ever! If you are looking for a decadent deep chocolate fudge brownie – this is the recipe for you!!!! I doubled the recipe to get the amount of batter for a 9×13 pan however I used my Pampered Chef brownie pan with 12 square wells. I used a large cookie scoop to divide the batter evenly among the wells. Cooking time was only 17 min in my oven using the brownie pan probably because each separate brownie got more pan surface to deuce the time maybe? They were absolutely amazing. My mix ins were 1/2 c organic unsweetened coconut flakes and 1/2 c Ghiradelli bittersweet chocolate chips. This recipe is my new “go to” for brownies!!!! Thank you for all your amazing recipes!

    1. Thank you so much Kim! I just made these this weekend, as they’re our favorite too! 🙂 I love the idea of using a brownie pan! Genius!

      1. I love a crispy edge and fudge centers so every brownie is perfect! Thank you so much for sharing all your amazing recipes! I am now finding myself starting with your website for any recipe I am looking for! Any thought of you compiling a cookbook with them all? 😊

      2. Hello Kim! One day I would love to write a cookbook – maybe when my children are older. For now, they are my priority! I do plan on compiling some ebooks (especially focused on our favorite holiday recipes), this year, so be on the lookout for those!

  7. If I use unsalted butter for this recipe, how much sea salt do I add, since the recipe calls for salted butter?

  8. 5 stars
    I made these this afternoon! They are the best brownies I’ve ever tasted! Use the sea salt…it makes it so good!