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+ servings

Homemade Fudgy Brownies

These fudgy brownies are the best brownies recipe you will ever make! Thick, gooey and so decadent with bits of melted chocolate oozing here and there. It’s made with simple pantry staples and no mixer necessary!
5 from 1 vote


  • 12 tablespoons 170 g unsalted butter
  • 8 ounces 227 g chopped bittersweet chocolate, divided
  • 1/2 cup 55 g cocoa powder
  • 1/2 cup 115 g sugar
  • 3/4 cup 170 g brown sugar
  • 3 large eggs + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup 128 g all-purpose flour


  • Preheat oven to 350 degrees F with a rack in the middle.
  • Grease a 8-inch (or 9-inch) square dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment paper with more softened butter. Reserve.
  • Place the butter and half of the chocolate (4 ounces) in a large microwave-safe bowl and microwave, uncovered, for 30 seconds. The butter should have melted by now, but the chocolate will still be solid. Give it a good stir and microwave again, this time for 15 seconds. Repeat until the chocolate has melted. Alternatively, you can melt the butter and chocolate on a double boiler on the stove.
  • Wait for the melted chocolate to cool slightly and then add the cocoa powder, sugar and brown sugar. Stir until smooth.
  • Add the eggs and egg yolk, one at a time, stirring until combined.
  • Stir in the vanilla extract. Mix really well until you reach the "ribbon stage", meaning when you lift your spoon, the batter falls back into the bowl in ribbons.
  • Place a fine mesh sieve over the bowl and sift the salt and flour into the brownie batter. Mix just until combined.
  • Fold in the remaining chopped chocolate, mixing to spread it evenly into the batter.
  • Pour the batter into the prepared pan, smoothing the top with a spatula.
  • Bake until lightly puffed on top, 20-25 minutes, depending on how fudgy you like your brownies. (see notes)
  • Remove the pan from the oven and let them cool completely.
  • Use the parchment paper to lift the cooled brownies out of the pan and cut into 9 to 16 squares before serving.
  • Enjoy!


  • Best pan size: A 8-inch square pan will produce very thick brownies, which is how I like them. For thinner brownies, use a 9-inch pan.
  • When do I know the brownies are done? Gently shake the pan. The center should not wiggle and the top should look shiny and set. If performing the toothpick test, moist crumbs should come out in the toothpick when you pull it up.
  • How long will they keep? These brownies will keep at room temperature, tightly wrapped or stored in an airtight container, for 3-4 days.
  • Freezing: Freeze them for up to 3 months.


Serving: 1g, Calories: 382kcal, Carbohydrates: 18g, Protein: 8g, Fat: 31g, Saturated Fat: 19g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 270mg, Fiber: 5g, Sugar: 1g