The Most Delicious Fudgy Brownies

These brownies are rich, fudgy delight that can be made in one dish with no mixer! Try my paleo double chocolate brownies or fudgy chocolate banana brownies if you’re gluten or dairy free.

I’ve been looking for the ultimate fudgy brownie recipe for years. I don’t even want to think about how many batches of brownies I’ve prepared, much alone consumed that calorie amount.

They have to meet the following criteria:

  • prepared in a single dish
  • created without the use of a hand or stand mixer (aff link)
  • They’re fudgy but not so gooey that they’re heavy and crumbling.
  • not sweet
  • rich yet not too sweet
  • stuffed with melty chocolate pockets
  • cooked in a 913 pan but easily altered for an 88 pan

Putting on a batch of brownies was a lot of pressure, but it really paid off since I eventually got them to be everything I wanted. Calling these the ideal fudgy brownies sounded a bit arrogant, so I went with the greatest fudgy brownies instead.

They’re rich enough to pair with a glass of cold milk, but not so much that you become an immobile slug after completing a piece.

The taste has the perfect amount of sweetness to please your sweet craving.

They’re delicious at room temperature, but much better warmed up so the chocolate pockets go all melty and gooey.

What makes brownies fudgy?

Fudgy brownie recipes have less flour than cakey brownie recipes and more fat in the form of butter and chocolate. This mixture results in a thick, dense, and wet texture.

My desired fudgy brownie recipe begins with melted butter, eggs, and sugars, followed by the dry ingredients and chocolate chips. Also, I use two eggs instead of just one! All of the wetness.

To top it all off, we’re not overmixing the mixture or overbaking the brownies. You almost want to undermix and underbake the batter. Not much, just a bit less time for both than your instincts suggest.

It’s done when you poke a toothpick into the middle and get wet crumbs. But, if you obtain a completely dry toothpick, it signifies they’re overcooked. Oops!

What kind of pan should I use for baking brownies?

Let me begin by highlighting the importance of the baking pan. Truly. If you’ve ever cooked brownies from a boxed mix, you’ve definitely noticed that various baking temperatures and durations are specified depending on the kind of pan you’re using (usually calling out 88 metal pans vs. 88 glass pans). There are reasons for this, so let’s go through them briefly.

For the best results, bake brownies using a light colored metal baking pan or stoneware.

Since they are great heat conductors, these pans provide for the most uniform cooking. Personally, I like stoneware, although many individuals report uneven outcomes merely because of variances in how the stoneware was created (hand thrown vs. poured in a mold). To be safe, stick to light-colored pans until you’ve figured out how your pans function.

Why not a dark colored metal pan?

Dark metal pans, on the other hand, transfer heat more rapidly than light metal pans. You may be wondering, what’s the big deal if I eat brownies faster? A good point. Except that since they will bake faster, there is a greater risk of their overbaking and the edges scorching.

Fair enough. But what about glass pans?

Glass pans are insulators, which means they impede the passage of heat around your batter until it has heated up, and then they maintain that heat for far longer than metal or stoneware. In general, reduce the temperature by 25 degrees Fahrenheit and bake for 25 minutes (but how much longer can be tough to determine).

Thus brownies prepared in a glass pan take longer to bake, and it’s easy to overbake them since the middle takes longer to bake than the sides. This brings me to my next point.

Avoid the dreaded curled, tough brownie edges

There is another another reason to choose a light-colored baking pan or stoneware. Using these baking plates, the brownie edges will not climb up the sides of the pan and become rough and burned.

As previously stated, brownies cooked on a glass pan will cook the sides before the middle, resulting in tough, often charred edges. Your brownies should be even from the center to the borders, and stoneware is my personal preference for even baking in this recipe.

What kind of chocolate chips should I use?

I like dark chocolate, so I use a chopped 60% bittersweet chocolate baking bar or dark chocolate chips, but you may use anything you choose: semi-sweet chocolate chips, milk chocolate chips, or a mix of any of those.

Personally, I like a combination of chopped chocolate bar pieces that melt and chocolate chips that hold a little more of their structure.

Can I add nuts to this recipe?

2 cup chopped walnuts or pecans added at the same time as the chocolate chips for a little crunch. You certainly can! I would suggest adding one.

6 tips for making the perfect fudgy brownies

  • Make it a one-bowl recipe by first melting your butter in a microwave-safe bowl on 50% power. Then just add the other ingredients, eliminating the need for a second dish or pot!
  • Avoid overmixing. This is the very worst thing you could ever do to your brownies! They’ll be difficult, and you’ll be upset. So when the recipe says to mix until just incorporated, I mean it.
    If you find a single trace of flour, stop stirring and just leave it! It will take care of itself since you will be messing with the batter again when you pour it into the baking pan.
  • And, don’t overbake. We’re not trying for cakey brownies, but rather rich and fudgy ones. But not fall apart; a spoon fudgy is required. There’s a delicate line between underdone and overcooked, so just keep an eye on them and know how your oven is tuned.
  • Oil the pan, then line it with parchment paper, and then grease it again! Other from overmixing and overbaking, another bad issue is the brownies adhering to the pan. You want every last morsel of that batter because it is so delicious.
    I put nonstick spray in the pan and on the parchment paper, but you may also use shortening or butter. Another method that has worked well for me is to spray the pan with nonstick spray before coating it with cocoa powder.
  • With this simple method, you can get clean slices every time. Let the brownies to cool fully before serving. I understand. Warm your knife in hot water, then dry with a towel before slicing over the pan in one continuous motion, wiping the knife clean between cuts.
    If necessary, rewarm and dry between cuts. It takes more time, but it’s definitely worth it for a beautiful look and even slices!
  • Better yet, use a kickass pizza cutter (affiliate link)! My preferred method is to pull the brownies from the pan, set them on a cutting board, and cut them with a rolling pizza cutter (aff link). It’s large enough to cover the breadth and length of the bars, resulting in one continuous, even cut.

Want to make it in a 9×13″ pan?

Just double the recipe and you’re done. The brownies will be little less dense, but just as tasty. To learn more about how the volume and surface area of each pan matter, see this article on adapting recipes for various pan sizes.

Can I freeze brownies?

Sure thing! To freeze these brownies, bake them according to the package directions and cool thoroughly. Don’t cut them into bars; instead, cover them securely in plastic wrap, then foil, and store in a resealable plastic bag.

Freeze for up to 3 months, then bring to room temperature before cutting into squares to serve.

The Best Fudgy Brownies

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Prep Time: 10mins
Cook Time: 30mins
Total Time: 40mins
Servings: 16brownies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These brownies are rich, fudgy perfection that are easy to make in one bowl – no mixer required!


  • Paper made with parchment
  • Square baking dish
  • blending bowls
  • a spoon for mixing


  • 2 big room temperature eggs
  • cupunsalted butter, melted and gently cooled
  • a cup of granulated sugar
  • packed 1 cup light or dark brown sugar
  • 2 tbsp pure vanilla extract
  • a cup of all-purpose flour
  • chocolate powder (unsweetened)
  • 1 teaspoon espresso powder, optional but recommended
  • 1 tsp kosher salt
  • 1 cup chocolate chips or chopped chocolate (optional, but encouraged)


  • Preheat the oven to 350 degrees Fahrenheit. Coat a light colored or stoneware baking pan with nonstick cooking spray, then line with parchment paper, leaving an overhang on both sides, and spray again. Set aside.
  • 2 cup brown sugar (light or dark), 2 tablespoons pure vanilla extract
    12 cup unsalted butter, 2 cup granulated sugar 1
    In a large mixing bowl, whisk together the eggs, butter, granulated sugar, brown sugar, and vanilla extract until smooth and blended.
    1 giant egg, 2 medium eggs
  • 1 cup chocolate chips or chopped chocolate, 2 teaspoon espresso powder, pinch kosher salt
    12 cup all-purpose flour, 2 cup unsweetened cocoa powder, 14 cup chocolate chips Mix it in for no more than 2 or 3 turns.
    1 Sift together the flour, cocoa powder, espresso powder, and salt until just mixed. Fold in 3 gentle folds
  • 4 cup chocolate chips.
    1 cup chocolate chips or chocolate chunks

    Pour batter into prepared pan and spread evenly with a spatula. Top with the remaining one

  • Bake for 25-30 minutes on the center rack, or until the tops of the brownies are firm to the touch (28 minutes in my oven). Remove from oven and let to cool completely in the pan. Remove from the pan, slice, and serve!


If using a glass baking pan, reduce the oven temperature to preheat at 325°F and bake for longer – likely around 32 minutes, but you’ll need to keep a close eye on them depending on your oven. See the post body above for more information about making these in a glass pan.Make it a truly one bowl recipe by using a microwave safe bowl to melt your butter at 50% power as your first step. Then you can just add the rest of the ingredients and you don’t need a second bowl or saucepan!Don’t overmix. When the recipe calls for stirring until just combined, I’m serious. If you see a single streak of flour, stop stirring and then fold in the chocolate chips.Don’t overbake, either. We’re not going for cakey brownies, we’re going for rich and fudgy, so take them out of the oven once the tops are just set.Get clean slices with this handy trick. Wait for the brownies to cool completely, warm your knife under hot water, wipe dry with a cloth, use one fluid movement for each slice across the pan, and then wipe the knife clean between each cut. Re-warm and dry between cuts as necessary as well.Even better, use a rocking pizza cutter. My favorite tactic is to lift the brownies out of the pan, place them on a cutting board, and use a rocking pizza cutter. It’s big enough to span the width and the length of the bars, so you get one long, even cut. Store in a covered airtight container at room temperature for up to 1 week.To make in a 9×13″ pan, just double the recipe. The brownies will be ever so slightly less deep, but still delicious.To freeze, bake them according to the instructions and let them cool completely. Don’t slice them into bars yet, and wrap them tightly in a layer of plastic wrap, then a layer of foil, and place in a resealable plastic bag. Store in the freezer for up to 3 months, then let come to room temperature before slicing into squares for serving.

Nutrition Facts

Calories: 168kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 14mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 207IU | Calcium: 15mg | Iron: 1mg


What makes brownies more fudgy?

Cakey brownies have a lower fat-to-flour ratio than fudgy brownies. Hence, in this situation, butter and chocolate, add extra fat. A cakey batch has extra flour and is leavened with baking powder. The quantity of sugar and eggs is the same whether you want it fudgy or cakey.

What is the difference between fudgy and chewy brownies?

Fudgy brownies are moist, thick, and gooey, with a texture similar to fudge but not quite as dense. Chewy brownies are thick (similar to fudgy brownies), but have a little more “bite” or elastic texture when chewed.

What is the secret to moist brownies?

How can you improve on packaged brownies? Instead of water, use milk. Since milk has more fat and taste than water, it makes the brownies even more moist, gooey, and delectable.

What makes a brownie more chewy?

Although butter is the sole fat used in fudgy and cakey brownies, canola oil is added to chewy brownies (which is also why this version may remind you of the boxed mixes). Brown sugar is also essential because it accelerates gluten synthesis, giving in a chewier texture.

What does adding an extra egg to brownie mix do?

The extra egg yolk adds more fat, resulting in a fudgier brownie.

Will water brownie mix be more fudgy?

A modest quantity of water added to the mixture may assist to make the brownies moister and fudgier. Adding too much water, on the other hand, might result in a cake-like texture and damage the taste and overall quality of the brownies.

Are Ghirardelli brownies fudgy or cakey?

Double Chocolate Brownie Mix Ghirardelli

They’re fudgy but not so much that you’d assume they’re raw, and the chocolate chips enhance the rich cocoa taste. They’re not too sweet or bitter, and they come out of the oven with a wonderful shining, crackly top.

Should fudgy brownie batter be thick?

If you want your brownies cakey, you’ll probably prefer a thinner batter. If you like a fudgier texture, add a bit more milk (or water) to make it thicker. Remember that no matter how you bake them, brownies are always wonderful.

What does baking soda do to brownies?

Adding baking powder or baking soda raises the brownies and makes them cakier. Yet nowadays, we all want a brownie that is so rich and fudgy that it is just one step beyond eating pure chocolate. As you’re mixing the batter, you’ll get a sense of how thick these brownies are.

Is milk or water better for brownies?

Keeping with the richer taste trend, using milk instead of water is a definite must. The fat from the milk gives taste and a fudgy texture that water cannot. Instead of water or milk, use one of your favorite flavored coffee creamers to add even more flavor.

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