Fudgy Brownies

4.75 from 4 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: Pieces

Calories: 163kcal

Author: Emma Burton

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)

Metric - US Conventional

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.

- 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.

Nutrition