Fudgy Brownies From Scratch – Rich, Chewy, and Extra Chocolatey

Nothing beats the smell of warm brownies baking in the oven. These fudgy brownies from scratch are thick, glossy, and packed with deep chocolate flavor. No boxed mix here—just real ingredients and a simple method that delivers a dense, chewy center with a shiny, crackly top.

If you’re craving a bakery-style brownie that’s easy to make at home, this is your recipe. Grab a bowl, melt some butter, and let’s make the kind of brownies people ask you for again and again.

What Makes This Recipe So Good

• Super fudgy texture: A higher ratio of fat to flour keeps the brownies moist and dense rather than cakey.
• Crackly, glossy top: Whisking sugar into warm butter and eggs helps form that signature shiny crust.
• Deep chocolate flavor: Cocoa powder plus melted chocolate gives intensity and balance.
• One-bowl method: Minimal cleanup and straightforward steps—perfect for weeknights or last-minute cravings.
• Customizable: Add nuts, chocolate chunks, espresso, or a swirl of peanut butter without changing the base recipe.

Shopping List

• Unsalted butter (1 cup / 225 g)
• Granulated sugar (1 1/2 cups / 300 g)
• Brown sugar (1/4 cup / 50 g)
• Large eggs (3, room temperature)
• Vanilla extract (2 teaspoons)
• All-purpose flour (3/4 cup / 95 g)
• Unsweetened cocoa powder (1/2 cup / 50 g, Dutch-process or natural)
• Semisweet or dark chocolate (4 oz / 115 g, chopped or chips)
• Fine sea salt (1/2 teaspoon)
• Espresso powder (optional, 1 teaspoon, boosts chocolate flavor)
• Chocolate chips or chunks (optional, 1/2–3/4 cup for extra pockets of chocolate)
• Chopped nuts (optional, 1/2 cup, walnuts or pecans)

Instructions

1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang for easy lifting.

   Lightly grease the parchment.

2. Melt butter and chocolate: In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the chopped chocolate until smooth and glossy. If needed, return to low heat briefly, stirring constantly.
3. Whisk in sugars: Add granulated sugar and brown sugar to the warm butter-chocolate mixture.

   Whisk until combined and slightly thick. The warmth helps dissolve some sugar, which encourages a crackly top.

4. Add eggs and vanilla: Let the mixture cool for 2–3 minutes so it’s warm, not hot. Whisk in the eggs one at a time until fully incorporated and shiny, then whisk in the vanilla.

   Mix for 30–45 seconds to aerate slightly.

5. Combine dry ingredients: In a small bowl, whisk flour, cocoa powder, salt, and espresso powder (if using). This prevents lumps and ensures even mixing.
6. Fold the batter: Using a spatula, fold the dry ingredients into the wet until just combined. The batter will be thick.

   Do not overmix. Fold in chocolate chips or nuts if using.

7. Spread and smooth: Scrape the batter into the prepared pan and smooth the top. For extra shine, gently tap the pan on the counter once.
8. Bake: Bake 22–28 minutes, depending on your oven and pan.

   The edges should look set, the center slightly underbaked, and a toothpick inserted 2 inches from the edge should come out with moist crumbs (not wet batter).

9. Cool completely: Set the pan on a rack and let the brownies cool at least 1 hour. For neat slices and the fudgiest texture, cool fully and chill 30 minutes before cutting.
10. Slice and serve: Use the parchment to lift the slab from the pan. Cut into 9 large squares or 16 smaller ones.

    Wipe the knife between cuts for clean edges.

How to Store

• Room temperature: Store in an airtight container for 3–4 days. Place a piece of parchment between layers to prevent sticking.
• Refrigerator: Keeps for up to 1 week. The texture becomes denser and chewier—great for fudgy fans.
• Freezer: Wrap individual squares tightly, then place in a freezer bag.

  Freeze up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.

Why This is Good for You

• Real ingredients: You control the quality—real butter, real chocolate, and no artificial flavors from a mix.
• Built-in portion control: Rich, satisfying brownies mean a small square goes a long way, helping curb overeating.
• Cocoa perks: Cocoa contains antioxidants and minerals. While this is still a dessert, it offers more than empty sweetness.
• Mood booster: Chocolate can support feel-good chemicals in the brain, and home baking itself can be relaxing and rewarding.

Common Mistakes to Avoid

• Overbaking: Pull them when the center looks slightly soft.

  They continue to set as they cool. Overbaked brownies turn cakey and dry.

• Skipping the cool time: Cutting too soon leads to gooey, messy slices. Cooling lets the structure set for clean edges and peak fudginess.
• Overmixing the flour: Stir just until combined to avoid developing gluten, which makes brownies tough.
• Wrong pan size: An 8-inch square pan yields thick, fudgy brownies.

  A 9-inch pan works but reduces bake time by a few minutes.

• Using cold eggs: Cold eggs can seize the butter or cause uneven mixing. Room-temperature eggs blend more smoothly and help with that shiny top.
• Low-quality chocolate: Since chocolate is the star, use a bar or chips you’d enjoy eating on their own for the best flavor.

Variations You Can Try

• Salted caramel swirl: Dot the top with 1/3 cup thick caramel and swirl gently with a knife. Sprinkle with flaky sea salt before baking.
• Mocha brownies: Increase espresso powder to 2 teaspoons and add a handful of espresso chips if you like.
• Peanut butter ribbon: Warm 1/4 cup creamy peanut butter until pourable and swirl over the batter.
• Mint-chocolate: Add 1/2 teaspoon peppermint extract and fold in chopped mint chocolate candies.
• Nutty crunch: Toast walnuts or pecans first for deeper flavor and extra crunch.

  Add 1/2–3/4 cup.

• Triple chocolate: Use a mix of dark, semisweet, and milk chocolate chunks for varied sweetness and texture.

FAQ

How do I get that shiny, crackly top?

Whisk the sugar into the warm butter-chocolate mixture and beat the eggs well before adding the dry ingredients. That helps dissolve sugar and builds a glossy top layer. Avoid reducing sugar too much, or you’ll lose the sheen.

Can I make these gluten-free?

Yes.

Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Check at the 20-minute mark since gluten-free versions can bake slightly faster.

What if I only have cocoa powder and no chocolate?

Increase butter by 2 tablespoons and add an extra 2 tablespoons of cocoa powder, plus 1 tablespoon neutral oil for moisture. The flavor will still be rich, though slightly less rounded than with melted chocolate.

Why are my brownies dry?

They were likely overbaked or the oven runs hot.

Start checking at 20–22 minutes and use an oven thermometer if you can. Aim for moist crumbs on the tester, not a clean toothpick.

Can I double the recipe?

Yes. Bake in a 9×13-inch pan for about 28–35 minutes.

Watch the edges and center carefully and test early to prevent overbaking.

Do I need a mixer?

No. A whisk and spatula are enough. Just whisk the eggs vigorously by hand to incorporate air and help create that crackly crust.

How do I cut clean slices?

Chill the cooled brownies for 30 minutes, then use a sharp knife.

Wipe the blade clean between each cut, and use a gentle sawing motion rather than pressing straight down.

Wrapping Up

These fudgy brownies from scratch deliver everything you want in a classic brownie: deep chocolate flavor, a chewy middle, and that irresistible shiny top. The method is simple, the ingredients are basic, and the results are dependable. Keep this recipe in your back pocket for birthdays, potlucks, or slow Sundays.

Once you’ve nailed the base, try a swirl or two and make it your own.