The Best Fudgy Chocolate Brownies
I’ve tested a lot of brownie recipes over the years, and these are the ones I keep coming back to: deeply chocolatey, dense and fudgy in the middle, with that signature shiny, crackly top.
Best of all, they come together in one bowl with a whisk. No mixer, no fuss.
Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 16
The Best Fudgy Chocolate Brownies
Ultra-fudgy homemade brownies with a shiny, crackly top and rich chocolate flavor. One bowl, no mixer required.
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
- In a large bowl, whisk the melted butter and sugar together for about a minute, until glossy.
- Add the eggs and vanilla and whisk vigorously for another minute until smooth and lighter in color.
- Sift in the flour, cocoa powder, and salt, and fold gently until just combined.
- Fold in the chocolate chips, then spread the batter into the prepared pan.
- Bake for 22-25 minutes, until the top is set and a toothpick comes out with a few moist crumbs. Cool before slicing.
Pro Tips
- Pull the brownies out when the toothpick still has moist crumbs; they firm up as they cool.
- Line the pan with parchment for easy lifting and clean edges.
- For extra-clean slices, chill the brownies before cutting.
Make It Your Own
- Add 1/2 cup chopped walnuts or pecans.
- Sprinkle flaky sea salt on top before baking.
- Swap chocolate chips for chopped dark chocolate chunks.
Storage & Reheating
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Serving Suggestions
Serve slightly warm with a scoop of vanilla ice cream, or cool completely for clean, fudgy squares.
