Fudgy Brownies

Fudgy brownies with a dense, rich center and a thin crackly top, made for true chocolate lovers.

These fudgy brownies are my go-to recipe when I want a deeply chocolatey texture that stays soft and almost melt-in-the-middle.

Tested and baked many times in my kitchen, this recipe focuses on texture first: rich, dense, and intentionally fudgy.

Why you’ll love this recipe

• Ultra fudgy texture – Dense center with a soft bite, never cakey
• Deep chocolate flavor – Made with cocoa and real chocolate for intensity
• Reliable base recipe – Perfect on its own or for brownie variations

Ingredients you need

• Butter: unsalted, for richness and a dense fudgy texture
• Dark chocolate: baking chocolate, melted for deep chocolate flavor
• Eggs: room temperature, essential for structure and fudginess
• Vanilla extract: rounds out the chocolate flavor
• Unsweetened cocoa powder: reinforces the chocolate taste
• All-purpose flour: just enough to hold the brownies together
• Salt: balances sweetness and enhances chocolate

Tips for fudgy brownies

• Let the brownies cool completely before slicing for clean edges and the best texture.
• Whisk the eggs and sugar for 1–2 minutes to help create a shiny, crackly top.
• Let the melted chocolate and butter cool slightly before adding the eggs.
• Fold in the flour gently, just until combined, to keep the texture fudgy.
• Do not overbake; the center should look just set, not dry.

How to make fudgy brownies

Melt the chocolate and butter together, using a double boiler or the microwave, until smooth. Set aside to cool slightly.

Whisk the eggs, sugar, and vanilla with an electric mixer for 1–2 minutes, until the mixture looks thicker and glossy.

Add the melted chocolate mixture and mix just until fully combined.

Fold in the sifted dry ingredients gently, stopping as soon as the batter is smooth and uniform.

Pour the brownie batter into the prepared pan, spreading it evenly.

Bake at 175°C (350°F) for about 25 minutes, until the edges are set and the center remains slightly soft.

Let the brownies cool completely before slicing into 16 squares for the best fudgy texture.

Serving suggestions

• Serve plain for a rich, intense chocolate bite
• Add a scoop of vanilla ice cream for contrast
• Drizzle with warm chocolate ganache
• Dust lightly with cocoa powder or powdered sugar
• Serve slightly chilled for an extra fudgy texture

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for a firmer, fudgier texture.

Recipe variations

• Classic brownies – Reduce one egg for a slightly lighter crumb
• Triple chocolate brownies – Add chocolate chunks or chips
• Walnut brownies – Fold chopped walnuts into the batter
• Espresso brownies – Add a teaspoon of instant espresso powder
• Gluten-free brownies – Use a 1:1 gluten-free flour blend

If you’re looking for a chocolate-free alternative, you can also try my blondies recipe.

Recipe Questions

How do I keep brownies fudgy?

Do not overbake and let them cool completely before slicing. Slightly underbaked centers set as they cool.

Can I make brownies ahead of time?

Yes. Brownies taste even better the next day once the texture fully sets.

Can I freeze fudgy brownies?

Yes. Freeze individual squares for up to 3 months and thaw at room temperature.

Why are my brownies dry?

Overbaking or too much flour can dry them out. Measure ingredients carefully and bake just until set.

More Brownie Recipes

• Walnut brownies
• Peanut butter brownies
• Nutella brownies
• Oreo brownies

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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