Fudgy Chocolate Brownies Recipe


  • 1/2 cup unsalted butter
  • 1 1/8 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • (Optional) 1 cup chocolate chips


  • Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or a 9×13 inch pan, depending on how thick you want your brownies. Line the pan with parchment paper for easier removal.
  • In a medium saucepan over low heat, melt the butter. Do not let it brown. Remove from heat.
  • Add the sugar to the melted butter and whisk well for about a minute, until the sugar is mostly dissolved.
  • Add the eggs one at a time, whisking vigorously after each addition until fully incorporated.
  • Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
  • Fold in the chocolate chips (if using) with a rubber spatula.
  • Pour the batter into your prepared pan and spread it evenly.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. The center should still look slightly fudgy.
  • Remove the pan from the oven and let the brownies cool completely on a wire rack before cutting and serving.


  • For extra fudgy brownies, use melted dark chocolate instead of some of the cocoa powder.
  • Let the batter cool slightly before baking for chewier brownies.
  • Want a crackly top? Before adding the batter to the pan, sprinkle the top of the greased pan with a little sugar.
  • To store, brownies can be kept at room temperature in an airtight container for up to 3 days.

Enjoy your fudgy chocolate brownies!


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