This is my Fudgy Brownies Recipe. If you love a fudgy, gooey brownie, these are the best fudgy brownies! This classic brownie recipe results in fudgy, gooey, rich, melting chocolate brownies every single time. It is my go to recipe and the base of many of my brownie recipes on my blog. This is a highly requested recipe both online and among friends and family so you know its a good one!
I have mentioned these easy fudgy brownies in countless recipes that this is my go-to, never-fail brownie recipe. They have been the base for many brownie recipes, from KitKat Brownies, Oreo Brownies to these Salted Caramel Brownies. The following recipe will show you how to make fudgy brownies from scratch so you never have to use a box mix again!
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Why You'll Love This Recipe
- These brownies have the most perfect fudgy gooey texture.
- They are filled with three different kinds of chocolate (if you choose to add chocolate chips).
- These brownies are good both warm and cold. Warm the brownies for a gooey texture and eat them cold for a fudge texture.
Ingredients Needed
- Dark Chocolate - You want to use a gold quality dark chocolate for both the brownies recipe and the chocolate ganache. The darker the chocolate, the more rich it is. The higher the quality, the better the flavour profile.
- Cocoa powder - this recipe uses regular cocoa powder. Do not use a Dutch processed cocoa powder as this will alter the texture of the chocolate brownie recipe and the taste.
- Brown Sugar - I use a mixture of both sugar and brown sugar in my fudgy brownies for flavour and texture. Brown sugar really enhances the flavour of the brownie recipe and I find helps make these the best fudgy brownies!
- Chocolate Chips and White Chocolate Chips - The addition of chocolate chips are completely optional. I like making my fudgy brownies triple chocolate brownies. You could choose to leave these chocolate chip free but I personally love this recipe as a triple chocolate brownies recipe.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Gluten free flour - You can replace the all purpose flour in this recipe 1:1 with a gluten free flour mix made specifically for baked goods. I actually often do this with these homemade brownies as I find gluten free flour gives the fudgy brownies a lovely, soft texture.
- Cacao Powder - You can replace the cocoa powder with cacao powder. If you choose to do this, I recommend reducing the amount of cacao powder used to ¼ cup and increasing the amount of flour used by ¼ cups.
Fudgy Brownies Recipe Step-By-Step
Step 1. Melt together the dark chocolate and butter. Allow this to cool to near room temperature.
Step 2. Add the eggs, vanilla extract, sugar and brown sugar to a mixing bowl and beat until the mixture is light and fluffy.
Step 3. Add the melted dark chocolate and butter to the egg mixture and fold this through. Be gentle as you don't want to knock out the air from beating the eggs.
Step 4. Add in the flour and cocoa powder and mix this through.
Step 5. Add in the chocolate and white chocolate chips (optional) to make these triple chocolate brownies.
Step 6. Pour the brownie batter into the 9" baking pan and bake at 180°C for 20-25 minutes.
Recipe FAQs
The key is to not overbake these! Slightly underbaking, where crumbs are still attached to a skewer when inserted to the middle of the brownie batter, and the middle is still wobbly, ensures the homemade brownies remain fudgy and gooey.
These homemade fudgy brownies can be stored in an airtight container in either the fridge or at room temperature for up to a week. Store these in the fridge if you are in a warmer climate or if you like dense, fudgy brownies and store them at room temperature if you prefer softer brownies.
The batter should be thick but quite 'liquidy'. There is higher fat from the dark chocolate and butter than there is to dry ingredients (flour and cocoa). This is to ensure the brownies remain a gooey, fudgy texture after baking.
More Brownie Recipes
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Fudgy Brownies
Equipment
- 9"x9" Baking Pan
Ingredients
- ¾ Cup Butter (170g)
- 1 Cup and 1 Tbsp. Dark Chocolate (190g)
- ⅔ Cups Brown Sugar (130g)
- ⅓ Cup Sugar (75g)
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
- 100 g All purpose Flour (Just over ¾ Cups)
- ½ Cup Cocoa (50g)
- ⅓ Cup White Chocolate Chips (Optional) (70g)
- ⅓ Cup Chocolate Chips (Optional) (70g)
Instructions
- Preheat the oven to 180°C (350°F) and line a 9'x9' baking tin with baking paper.
- Melt the butter and dark chocolate together.
- Mix the eggs, sugar, brown sugar and vanilla extract together until the mixture becomes a light golden colour.
- Mix in the chocolate mixture.
- Stir in the flour and cocoa until just combined.
- Spread the mixture into the prepared pan in an even layer.
- Add in the chocolate chips and white chocolate chips (if you are adding these) and stir through.
- Place in the oven to bake for 20-25 minutes. The top and sides will be set and the middle will have crumbs attached to a skewer inserted but should not be wet.
- Allow the brownies to cool to room temperature before slicing.
- If you want a 'fudge' like texture, store these in the fridge but if you want a fudgy/gooey texture, warm them in the microwave or store at room temperature.
- Store in an airtight container in either the fridge or at room temperature for up to a week. Store these in the fridge if you are in a warmer climate.
Video
Notes
- The key is to not overbake these! Slightly underbaking, where crumbs are still attached to a skewer when inserted to the middle of the brownie batter, and the middle is still wobbly, ensures the homemade brownies remain fudgy and gooey.
Substitutions
-
- Gluten free flour - You can replace the all purpose flour in this recipe 1:1 with a gluten free flour mix made specifically for baked goods. I actually often do this with these homemade brownies as I find gluten free flour gives the fudgy brownies a lovely, soft texture.
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- Cacao Powder - You can replace the cocoa powder with cacao powder. If you choose to do this, I recommend reducing the amount of cacao powder used to ¼ cup and increasing the amount of flour used by ¼ cups.
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