The BEST Fudgy Brownies – These brownies are incredibly soft and fudgy, rich in chocolate flavour, and have a shiny, crinkly top. These really are the best brownies!
The Best Fudgy Brownies
I originally brought you this brownie recipe back in March 2016, but from then and now I have been trying to improve it.
I’m very happy to say that today I bring you the BEST fudgy brownies you’ll ever try!
In my opinion anyway. 😉
Of course everybody has their own version of what a “best” brownie recipe is. Some like rich and fudgy brownies, while others might like their brownies more cakey.
But if you’re the ones that like them fudgy and oh so rich, you need to try this recipe. Like, right now.
Looking for more chocolate recipes? Check out my Chocolate Tres Leches Cake, Mexican Hot Chocolate Muffins, and my Easy Chocolate Pudding.
As well as being incredibly delicious, these fudgy brownies are also very quick and easy to make!
You only need one bowl and a spatula for these easy homemade brownies, and they take just 30 minutes in the oven.
Here are some notes on the ingredients used in this recipe.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter
- Granulated sugar: You’ll need 1 and 1/2 cups (300g) which is the perfect amount of sugar – do not try to use less as this may affect results.
- Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder.
- Salt
- Large eggs: Cold, straight from the fridge.
- Vanilla extract
- Plain/all-purpose flour: You only need 1/2 cup (60g) of flour. Using a small amount of flour is what makes for extra fudgy brownies!
- Chocolate chips: These will start to melt against the warm batter once you start mixing them in, but only fold them in a bit so they don’t all melt.
How to make Fudgy Brownies
- Add the butter, sugar, cocoa powder, and salt to a large microwave-safe bowl.
- Heat for 1 minute, then stir well. Heat for another minute and stir again. The mixture should be very warm to the touch.
- Add the eggs and vanilla, and mix in until fully combined.
- Add the flour and fold in until combined.
- Add the chocolate chips and gently fold in. Be sure not to let them all melt into the batter.
- Pour the batter into an 8×8-inch square baking pan lined with parchment paper or foil, and bake for 30 – 35 minutes, or until the centre of the brownies is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
- Leave to cool completely in the pan before cutting into squares.
TIP: To speed up the cooling process, I like to put my pan of brownies in the freezer for a couple of hours. This also results in neat, clean slices!
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Fudgy Brownies are:
- super quick and easy to throw together
- deliciously thick, soft, and fudgy
- rich in chocolate flavour
- topped with a shiny, crinkly top!
How long will these brownies last? These brownies will stay fresh, kept in an airtight container, at room temperature or in the fridge for up to 1 week.
Can I freeze these brownies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these brownies next!
- Strawberry Mint Brownies
- Nutella Fudge Brownies (brownies topped with Nutella fudge!)
- Cheesecake Brownies
- Chocolate Chip Cookie Dough Brownies
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Originally Published: March, 2016 | Updated: July, 2018
The Best Fudgy Brownies
Ingredients
- 1 ¼ sticks (140g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) cocoa powder
- ¼ teaspoon salt
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- ½ cup (60g) plain/all-purpose flour
- ½ cup (90g) chocolate chips
Instructions
- Preheat the oven to 180C/160C Fan/350F/Gas 4. Line an 8×8-inch square baking pan with parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a large microwave-safe bowl, and heat for 30 seconds.
- Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
- Add the eggs and vanilla, and mix well until combined.
- Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for 35 – 40 minutes, or until the centre is no longer jiggly and a toothpick/cake tester inserted comes out almost clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before cutting into bars.
- TIP: To speed up the cooling time (and for cleaner, neater slices), place the pan in the freezer for 1 hour.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi would it be possible to use melted chocolate instead of cocoa powder and if so how much chocolate would I need ?
Hi Jeanette! I have not tried using melted chocolate instead of cocoa powder in my recipe, but there are plenty of brownie recipes online that use only melted chocolate.
Are these more dark chocolatey brownies in terms of taste, Im trying to find a good brownie recipe but is sweet enough for kids who like milk chocolate only.
I’m not a fan of dark chocolate and have a big sweet tooth. My daughter and I absolutely love these brownies! One of the most popular recipes on my blog 🙂
Hi Marsha,
I would love to bake these over the weekend. Just wanted to check with you if you want the brownies not to be overcooked should I bake them for 30 minutes ? As the recipe says ” or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.” How long would I bake them for them to be no longer jiggly.
Hi Rhea! I’d start checking on them from the 30 minute mark, and pull them out once the centre is no longer jiggly. All ovens are different and cook times may vary. Enjoy! 🙂
Hi Marsha,
I’ve never baked in my life but decided to try your brownie recipe during the lockdown. It turned out great, I was so happy. My family doesn’t like sweet stuffs, so if I reduce the sugar in the recipe to 75%, will it affect anything?
Hi Maya! I wouldn’t go any lower than 1 and 1/8 cups (225g) sugar. Reducing sugar in brownies can cause them to be thinner, drier, and even crumbly. 25% reduction in sugar should be fine – enjoy!
Hi Marsha, I absolutely luv your brownies and have eaten several trays already! Lol
I’d like to bake in 9inch square pan so please could you tell me what quantities I would need
Thanks so much
Hi Sonya! I use this site to help me with ingredient quantities 🙂 – http://kinja-labs.com/ingredient-cutter/
Thank you so much Marsha!!!
Sooo fudgy and yummy. It was hard to restrain myself to 1.5 brownies. I could’ve eaten the whole thing. Made them with my two teenage boys. Loved that the steps were minimal when baking with them.
Hi Marsha,
Thanks for this recipe! Its perfect! I had doubled the recipe but my kids loved it so much they left some for me as an afterthought! Should have tripled it, I guess 🙂
Hi Regina, I’m so glad they enjoyed them! 🙂
Thank you so much.
And the heat should be from above or below or both above and below.
Sorry I am a total novice.
It will be both. Heat rises so the top will tend to be hotter than the bottom, so just make sure to put the pan on the middle rack for even baking 🙂
Hi Marsha,
Quick question please?
What is the temperature of the oven and is the heat from both top and below?
Thanks so much
The oven temps for these brownies are 180C/350F/Gas 4. I always recommend using an oven thermometer, and bake the brownies on the middle rack. Enjoy! 🙂
Hi Marsha thanks for this recipe.i have tried it and I am so pleased with the outcome.truly it was the best fudgy brownie I have ever baked and seen.cant wait to try your other recipes
Thank you Janet, I’m so glad you enjoyed them! 🙂
Hi Marsha,
I’m coming back to this recipe. Out of all your brownie recipes, would you say this is the best one in terms of being full of chocolatey flavor? I had a brownie at work and I can’t get my mind off of it. It was delicious. LOL.
Hope you’re doing well!
Linda
Hi Linda! These brownies are very chocolatey and so fudgy! 🙂 Hope you’re doing well, too!
Hi Marsha, I’ve made your brownies twice and can fully say that they are the best that I’ve tried so far! Amazing recipe. Just wanted to ask if you could substitute vegetable oil for the butter or not? Due to my situation I often find myself craving for brownies and out of butter so I thought I might as well ask. Love you recipes, hope you are doing well
Hi Roxy, I’m so happy to hear you like my brownies! I haven’t tried using vegetable oil, so I can’t say how they’ll turn out – sorry.
Happy birthday Marsha! Having these brownies is a great way to celebrate! Cheers girlie!
Thank you, Shelby! 🙂
Hello, Just a simple question.
I haven’t a microwave to use. What you suggest me to do?
Thank you very much
You can do this over the stove. Place the butter, sugar, cocoa powder, and salt into a saucepan, and stir everything together until completely melted and combined, and the mixture is very warm to the touch. Do not cook on a high temperature though, otherwise you’ll risk burning the mixture. Enjoy! 🙂