Classic Fudgy Chocolate Brownies

These classic fudgy chocolate brownies boast a shiny, crackled top with a rich, gooey center. Baked to perfection with simple pantry ingredients, they deliver the ultimate chocolate indulgence in every bite.

Why You’ll Love This Recipe

• Intensely chocolatey with a moist, dense texture.
• Shiny, crackly top just like traditional bakery-style brownies.
• No mixer required — just bowls and a whisk.
• Easy to customize with nuts, chips, or flavors.
• Perfect for any occasion — from casual snacking to formal dessert platters.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter (melted)
• Granulated sugar
• Brown sugar (optional, for added moisture)
• Eggs
• Vanilla extract
• Unsweetened cocoa powder
• All-purpose flour
• Salt
• Optional: chocolate chips, nuts (walnuts, pecans)

Directions

1. Preheat oven to 175 °C (350 °F). Grease or line an 8×8 or 9×9-inch square baking pan with parchment paper.
2. In a large bowl, whisk together melted butter and both sugars until smooth and glossy.
3. Add eggs one at a time, whisking well after each addition to create a shiny top. Stir in vanilla extract.
4. Sift in cocoa powder, flour, and salt. Stir just until combined; do not overmix.
5. Fold in chocolate chips or chopped nuts, if using.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs (not raw batter).
8. Let cool completely in the pan for clean slicing.

Servings and timing

Makes 12–16 brownies depending on size.
Prep time: 10–15 minutes
Bake time: 25–30 minutes
Cool time: 30 minutes
Total time: approximately 1 hour 15 minutes

Variations

• Add chopped walnuts, almonds, or pecans for texture.
• Swirl in peanut butter or caramel for a flavor twist.
• Use espresso powder to intensify the chocolate taste.
• Substitute part of the cocoa with melted dark chocolate for extra richness.
• Add a sprinkle of sea salt on top before baking for contrast.

Storage/reheating

• Store brownies in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5–6 days. Bring to room temperature before serving.
• Freeze tightly wrapped slices for up to 2 months. Thaw overnight before eating.
• Reheat gently in the microwave for 10–15 seconds for a warm, gooey center.

FAQs

Why do brownies get a shiny top?

The shiny top comes from thoroughly mixing the sugar with the melted butter and eggs, creating a meringue-like crust as it bakes.

Can I use only brown sugar?

Yes, brown sugar adds moisture and chewiness, but you may lose some of the classic crackly top.

Can I make this recipe dairy-free?

Yes, use plant-based butter and ensure any added chocolate is dairy-free.

How do I make brownies more fudgy?

Use less flour, more fat (like butter or chocolate), and avoid overbaking.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time to 35–40 minutes.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. Texture will be very similar to regular brownies.

How do I know when brownies are done?

Insert a toothpick into the center — it should come out with a few moist crumbs but no raw batter.

Can I add flavorings?

Yes, try adding cinnamon, orange zest, peppermint extract, or a splash of coffee for extra depth.

Can I bake them in muffin tins?

Yes, portion into muffin cups and bake for 15–20 minutes, checking with a toothpick.

Why did my brownies turn cakey?

Overmixing the batter or baking too long will make them more cake-like. For fudgier brownies, mix just until combined and slightly underbake.

Conclusion

These classic fudgy chocolate brownies offer the perfect balance of rich flavor, chewy edges, and a soft, decadent center. Whether you enjoy them plain or dressed up with mix-ins or toppings, this recipe delivers bakery-style results in your own kitchen. A true chocolate lover’s essential.

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