Chocolatey Fudge Brownies from Scratch Recipe


  • 1 1/2 cups (170 grams) unsalted butter
  • 3 tablespoons (35 grams) canola oil, vegetable oil, or coconut oil
  • 1 1/2 cups (300 grams) granulated sugar, divided
  • 2 large eggs + 1 egg yolk
  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 2 teaspoons (optional) espresso powder (enhances chocolate flavor)
  • 3/4 cup (128 grams) chocolate chips (optional)
  • 1/4 teaspoon salt


  • Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan and line it with parchment paper for easy removal.
  • In a medium saucepan, melt the butter and oil over low heat. Once melted, remove from heat and whisk in 1 cup of the granulated sugar. The mixture will be hot, so be careful.
  • Using a whisk, vigorously whisk in the cocoa powder and espresso powder (if using) until fully combined and smooth.
  • In a separate bowl, whisk together the eggs, egg yolk, and remaining 1/2 cup of sugar until lighter in color and slightly thickened.
  • Gradually whisk the wet egg mixture into the hot chocolate mixture. Be sure to take your time and whisk continuously to avoid scrambling the eggs.
  • In a separate bowl, whisk together the flour and salt.
  • Gradually add the dry ingredients to the wet ingredients, gently folding with a rubber spatula until just combined. Do not overmix! Overmixing will develop the gluten in the flour, resulting in a cakey brownie rather than a fudgy one.
  • Fold in the chocolate chips (if using) with a rubber spatula.
  • Pour the batter into your prepared baking pan and spread into an even layer.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake! Overbaked brownies will be dry and crumbly.
  • Let the brownies cool completely in the pan on a wire rack before cutting and serving. This allows them to set properly.


  • For extra fudgy brownies, use all-purpose flour with a lower protein content (around 10%).
  • If you don’t have espresso powder, you can omit it. However, it does add a depth of chocolate flavor that many people enjoy.
  • For a richer chocolate flavor, you can use a mixture of semisweet and dark chocolate chips.
  • Let the brownies cool completely before cutting to avoid them falling apart.
  • Brownies can be stored at room temperature in an airtight container for up to 3 days.
  • You can also freeze brownies for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container.

Enjoy your delicious homemade brownies!


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