Fudgy brownies are the ultimate chocolate fix: dense, rich, and gooey in the center with chewy edges and that signature shiny, crackly top. Best of all, they come together in one bowl with pantry ingredients.
This easy fudgy brownies recipe from scratch uses cocoa powder and melted butter for a deep chocolate flavor. If you want the best fudgy brownies with a crackly top, here is how to make them.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes (plus cooling) |
| Servings | 16 brownies |
| Category | Dessert / Bars |
Why You’ll Love These Fudgy Brownies
- Deep, rich chocolate flavor from cocoa and chocolate chips
- Fudgy, gooey center with chewy edges
- Shiny, crackly top without extra steps
- One bowl and no mixer required
- Ready to bake in 15 minutes
Ingredients You’ll Need
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs and 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt and ¼ teaspoon baking powder
- ½ cup semi-sweet chocolate chips
How to Make Fudgy Brownies from Scratch
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper, leaving an overhang for lifting.
- Whisk the melted butter and sugar in a large bowl until combined, then whisk in the eggs and vanilla for 1 full minute until the mixture is thick and glossy.
- Sift in the cocoa powder, then add the flour, salt, and baking powder and fold gently until just combined.
- Fold in the chocolate chips and spread the batter evenly into the pan.
- Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack, at least 1 hour, before lifting out and cutting into 16 squares.
Tips for the Best Fudgy Brownies
- Whisk the eggs and sugar well for that shiny, crackly top.
- Do not overbake; moist crumbs on the toothpick mean fudgy brownies.
- Use good-quality cocoa for the best flavor.
- Cool completely before cutting for clean squares.
- Chill the brownies for 30 minutes for the neatest slices.
Variations to Try: Brownie Ideas
- Add chopped walnuts or pecans.
- Swirl in peanut butter or caramel before baking.
- Top with flaky sea salt after baking.
- Stir in espresso powder for a mocha brownie.
How to Store It
Store brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week. Freeze for up to 3 months, wrapped tightly, and thaw at room temperature.
Frequently Asked Questions
How do you make brownies fudgy instead of cakey?
Use more fat and sugar than flour, do not overmix, and take them out of the oven when a few moist crumbs cling to a toothpick.
Why do brownies have a shiny crackly top?
Whisking the sugar and eggs well creates a thin meringue-like layer that bakes into a shiny crust.
Can I double this brownie recipe?
Yes. Double the ingredients and bake in a 9×13-inch pan for 28 to 32 minutes.
What is the best pan for brownies?
A light-colored metal pan lined with parchment gives even baking and easy removal.
Fudgy Brownies
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 350°F and line an 8x8-inch pan.
- Step 2: Whisk the butter and sugar, then whisk in the eggs and vanilla for a full minute.
- Tip: This creates the crackly top.
- Step 3: Fold in the cocoa, flour, salt, and baking powder until just combined.
- Step 4: Fold in the chocolate chips and spread in the pan.
- Step 5: Bake 22 to 25 minutes until a few moist crumbs cling to a toothpick.
- Step 6: Cool completely before cutting.
- Tip: Chill for clean slices.
Notes
Do not overbake for the fudgiest texture.