The Best Fudgy Brownies – These fudgy brownies are rich, chewy, and loaded with chocolate flavour. Easy to make, ultra-gooey, and topped with the perfect crinkly crust!
If you’re on the hunt for the perfect fudgy brownie, your search ends right here.
These brownies are everything a true chocolate lover could want—intensely rich, irresistibly gooey, and topped with that iconic crinkly, shiny crust.
Whether you’re baking for a crowd or just treating yourself, this recipe delivers serious chocolate satisfaction with minimal effort.
Once you try these, they’ll be your go-to every single time!
Looking for more chocolate recipes? Check out my Chocolate Cinnamon Rolls, Chocolate Tres Leches Cake, and my Fudgy Brownie Cookies.
Why you’ll love it
Ingredients you’ll need
- Unsalted butter – Adds richness and moisture to the brownies, helping create that soft, fudgy texture.
- Granulated sugar – Sweetens the brownies and helps create the shiny, crackly top that everyone loves.
- Cocoa powder – The star ingredient for deep chocolate flavour. I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Salt – Just a pinch balances the sweetness and enhances the chocolate flavour.
- Cold eggs – Using cold eggs helps achieve that dense, chewy texture. They also help bind everything together.
- Vanilla extract – Adds warmth and depth to the chocolate flavour.
- Plain/all-purpose flour – A small amount keeps the brownies dense and fudgy, not cakey.
- Chocolate chips – Stirred into the batter for melty chocolate pockets in every bite. You can use milk, dark, or semi-sweet.
Find the measurements and full recipe below!
How to make
The Best Fudgy Brownies
To make these brownies, simply 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 30 – 35 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.
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.
Substitutions & variations
- Granulated sugar → Use light brown sugar for a slightly deeper, caramel-like sweetness and extra moisture.
- Eggs → For an egg-free version, use 1/4 cup (63g) of unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water) per egg.
- Plain/all-purpose flour → Swap with a 1:1 gluten-free flour blend to make the recipe gluten-free.
- Nutty brownies – Add ½ cup chopped walnuts, pecans, or hazelnuts for crunch and a toasty flavour.
- Espresso brownies – Stir in 1 teaspoon of instant espresso powder to enhance the chocolatey richness.
- Frosted brownies – Top cooled brownies with a simple chocolate ganache or cream cheese frosting for extra indulgence.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Leftovers & storage
Storage: Brownies stay fresh stored in an airtight container at room temperature or in the fridge for up to 1 week.
Freezing: They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Recipe FAQs
Yes! The chocolate chips are optional, but they add extra richness. You can leave them out or swap them for chopped nuts or chunks of your favourite chocolate bar.
Cakey brownies usually mean too much flour or overbaking. For fudgier results, make sure to measure your flour accurately and keep a close eye on the baking time.
Yes, let them cool completely for clean slices and the best texture. Cutting too early can make them fall apart or feel underdone.
They’re ready when the edges look set and a toothpick inserted in the centre comes out with a few moist crumbs—no wet batter, but not totally clean either.
Absolutely! Simply use a 9×13-inch pan, no need to adjust baking time.
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
Brownie recipes
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Originally Published: March, 2016 | Updated: June, 2025
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 30 – 35 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.
I’ve made these before, so I know it’s the best recipe! But today, I’m baking them in a 9 x 9 metal brownie pan. (They will just be a little flatter and I’ll bake them for a shorter period of time.) But for next time, I would love your advice on the adjustment to a 9 x 9 size recipe. Would you just add 1/4 of each item? What about the egg, just add one yolk so they stay chewy?
Thanks,
I’m so glad you enjoy my recipe! 🙂 I recommend this site to adjust a recipe to pan size – https://kinja-labs.com/ingredient-cutter/ Yes, I would add an extra yolk instead of a whole egg.
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! 🙂