Servings
Font
Back
5.0 from 3 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 9 brownies
Calories: 382 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F with a rack in the middle.
  2. 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.
  3. 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.
  4. Wait for the melted chocolate to cool slightly and then add the cocoa powder, sugar and brown sugar. Stir until smooth.
  5. Add the eggs and egg yolk, one at a time, stirring until combined.
  6. 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.
  7. Place a fine mesh sieve over the bowl and sift the salt and flour into the brownie batter. Mix just until combined.
  8. Fold in the remaining chopped chocolate, mixing to spread it evenly into the batter.
  9. Pour the batter into the prepared pan, smoothing the top with a spatula.
  10. Bake until lightly puffed on top, 20-25 minutes, depending on how fudgy you like your brownies. (see notes)
  11. Remove the pan from the oven and let them cool completely.
  12. Use the parchment paper to lift the cooled brownies out of the pan and cut into 9 to 16 squares before serving.
  13. Enjoy!

Notes

  • 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.

Nutrition Information

Serving 1g Calories 382kcal (19%) Carbohydrates 18g (6%) Protein 8g (16%) Fat 31g (48%) Saturated Fat 19g (95%) Polyunsaturated Fat 10g Trans Fat 1g Cholesterol 124mg (41%) Sodium 270mg (11%) Fiber 5g (20%) Sugar 1g (2%)

Nutrition Facts

Serving: 9brownies

Amount Per Serving

Calories 382

% Daily Value*

Serving 1g
Calories 382kcal 19%
Carbohydrates 18g 6%
Protein 8g 16%
Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 10g 59%
Trans Fat 1g 50%
Cholesterol 124mg 41%
Sodium 270mg 11%
Fiber 5g 20%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.