Fudgy Brownie Recipe

This is the best Fudgy Brownie Recipe! They taste like a better version of your favorite box mix! They have that cakey yet fudgy texture that we all grew up on!

Whether you are an edge person or a middle brownie person, these brownies will rock your world! The edges have that crispy chew and the centers are delightfully fudgy and soft! 

Now you know me and I want my chocolate desserts to taste rich and chocolatey, so you know I couldn’t just let cocoa powder do all the heavy lifting! Just like in my banana brownies, I invited melted bittersweet chocolate and an epic amount of butter to this party. But it is still easy to mix and it all comes together with a whisk and a little elbow grease. 

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So pick your favorite frosting or like my One Bowl Brownies and brownie cookies let them shine all on their own! 

Frosting Suggestions for Your Fudgy Brownies

• Lemon American Buttercream
• The Best Cream Cheese Buttercream
• Chocolate Fudge Glaze
• Peppermint American Buttercream
• Homemade Marshmallow Frosting

Also, might I suggest that these brownies would be the perfect vessel for all your favorite candy mix-ins?! I’m thinking Reese’s but I’m ALWAYS thinking Reese’s! They’d also be delightful with butterscotch chips, or you could go completely in a butterscotch direction and make a batch of butterscotch brownies as well!

This better than boxed brownies recipe is a chewy fudge brownie recipe that tastes like home.  These rich brownies with cocoa powder are so much better than box mix brownies that you’ll be the most popular table at the bake sale. Chewy and simply divine!

5 from 5 ratings

Fudgy Brownie Recipe

by Chef Lindsey

These are the best Fudgy Brownies that taste like a better version of your favorite box mix! They have that cakey yet fudgy texture that we all grew up on!

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Servings: 18 people

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 192 g all-purpose flour
• ▢ 81 g cocoa powder
• ▢ 8 g kosher salt
• ▢ 4 g baking powder
• ▢ 339 g unsalted butter
• ▢ 170 g 54% chocolate or anything bittersweet
• ▢ 6 eggs
• ▢ 2 teaspoons vanilla extract or 1 teaspoon of coffee extract
• ▢ 600 g sugar

Makes: 0inch9 x 11inch rectangle

Instructions 

• Preheat oven to 325°F. Prepare a 9×11 inch pan with criss-crossed parchment paper to create a handle.
• In a large bain or bowl, whisk together flour, cocoa, salt, baking powder; set aside.
• Melt together the butter and chocolate over a bain marie.
• In a large bowl, whisk the eggs and add sugar and extract. Whisk until well combined.
• Add the melted butter and chocolate; whisk to incorporate.
• Whisk in the flour mixture.
• Pour into the prepared pan and bake in preheated oven for 38-40 minutes or until the middle of the brownie has puffed and a cake tester comes out clean.
• Cool completely before icing or removing from pan.

Video

Notes

Presentation – Let the brownies cool completely before cutting for a clean edge! 

Flavor Tips – Because chocolate is the flavor star in these brownies, you should use the highest quality chocolate you can find. I wholeheartedly support you whatever you decide, but an extra drizzle of salted caramel at the end is just divine. I spoon some caramel sauce into a ziplock baggie, cut a corner off and then squeeze the caramel out!

Technique – I find that it is helpful to mix my dry ingredients separately so that I don’t over-develop the gluten in the flour. I want that perfect level of chewiness in my brownie!

Helpful Tools – Lining your pan with parchment paper is going to be a key detail for these, since it makes your brownies easy to take out of the pan!

Variations – Might I suggest that these brownies would be the perfect vessel for all your favorite candy mix-ins?! You could also use any of the following frostings to give them an extra kick of excitement: Lemon American Buttercream, The Best Cream Cheese Buttercream, Chocolate Fudge Glaze, Homemade Marshmallow Frosting, or Peppermint American Buttercream.

Storage – Store baked brownies in an air-tight container at room temperature, refrigerated or frozen. Zip-top plastic bags also work nicely. These brownies will keep 3 days at room temperature, a week in the refrigerator or 2 months frozen.

Yield: 1, 9×11 inch pan

Nutrition

Calories: 390kcal | Carbohydrates: 49g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 340mg | Potassium: 160mg | Fiber: 3g | Sugar: 37g | Vitamin A: 555IU | Calcium: 39mg | Iron: 2mg

Course: Dessert

Cuisine: American

Calories: 390

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Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed bar recipes, or keep on in a brownie direction and make some Brown Butter Brownies next!