I’ve never met anyone that doesn’t love chocolatey, chewy fudge brownies. My friends, you are just 7 ingredients away from the goodness that is my favorite fudge brownie recipe!
Why this recipe works
No complicated ingredients, just simple pantry items for this easy fudge brownie recipe. Butter, chocolate chips, eggs, sugar, cocoa powder, flour, and some vanilla. Mmm I can taste them now!
We’re somewhat of brownies fiends around here. This recipe is our go-to for multiple variations of brownies we’ve shared. Fudge brownies with peanut butter frosting and pecan pie brownies to name a few!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHOCOLATE CHIPS – I prefer to use semi-sweet chocolate chips, but you can easily substitute with dark chocolate, butterscotch, peanut butter chips, or milk chocolate. Go with your favorite!
FLOUR – It’s best to measure your flour using a kitchen scale, that way, you end up with perfect brownies every time. If you don’t own a scale, use the scoop and sweep method. Aerate the flour with a spoon, then spoon it into a measuring cup until overflowing. Gently level off the top with the back end of a butter knife. Never pack down your flour in a measuring cup, and avoid scooping directly from the bag. This usually results in too much flour.
ADDITIONS – Optionally add chopped nuts such as walnuts or pecans to your brownie batter. I would suggest keeping it to about 1/2 cup of additional mix-ins.
How to Make Fudge Brownies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and line a 9×9 baking pan with parchment paper. Allow parchment to hang over the side to use as handles later.
- Pour melted butter over chocolate chips in a bowl and allow to sit for a minute to soften chocolate. Stir with rubber spatula.
- Add eggs, cocoa, sugar and vanilla and stir.
- Stir in the flour just until no more traces of flour remain.
- Scrape the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow brownies to cool in pan for at least five minutes. Use the parchment handles to lift the brownies out and onto a cooling rack. Allow to cool completely before cutting.
Frequently Asked Questions & Expert Tips
Dry, crumbly brownies are often a sign that too much flour was used. It’s important to measure your flour using a kitchen scale for the most accurate results. Measuring flour can be tricky, too much flour equals dry brownies, whereas too little flour can result in overly gooey brownies. If you don’t own a scale, use the scoop and sweep method. Scoop the flour into a measuring cup using a spoon until overflowing. Then, level it off gently with the back end of a butter knife. Never pack your flour into the measuring cup, this is a surefire way of overmeasuring.
Store any cooled leftover brownies in an airtight container kept at room temperature for up to 4 days. Be sure to keep them tightly sealed so they don’t dry out!
Overmixing brownie batter is the most common reason why brownies end up cakey instead of fudgey. Use a rubber spatula or wooden spoon instead of a hand mixer and only stir until all dry traces are gone.
Yes, if you only have an 8×8 pan, you will need to add about 5-7 minutes (do the toothpick test). The only difference is that your brownies will be taller.
Oven temperatures can easily vary. To check for doneness, insert a toothpick into the center of the brownies at the 30 minute mark. The toothpick should have a few moist crumbs, but it should not be wet.
Serving Suggestions
These amazing chocolate fudge brownies are a regular thing around this house. I bet you will love them too! I know it’s really hard to resist, but brownies really need to cool before cutting them. You can always warm up a piece in the microwave!
More Brownie Recipes
- Lemon Brownies
- Peanut Butter Brownies
- Chocolate Cheesecake Brownies
- Fudge Frosted Espresso Brownies
- Chocolate Mint Brownies
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Fudge Brownies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- ¾ cup unsalted butter melted but not cooled
- ⅔ cup semi-sweet chocolate chips
- 3 large eggs
- ½ cup unsweetened cocoa powder (1.5 oz, 43g)
- 1 ½ cups granulated sugar (10.5 oz, 297g)
- 1 teaspoon vanilla extract
- 4.2 ounces all purpose flour (7/8 cup, 119g)
Before You Begin
- I know it’s really hard to resist, but brownies really need to cool before cutting them.
- Don’t over mix the batter. Use a wooden spoon instead of a hand mixer and only stir until all dry traces are gone.
- Ovens may vary, so use the toothpick test in the middle after 30 minutes.
Instructions
- Preheat oven to 350 F and line a 9×9 baking pan with parchment paper. Allow parchment to hang over the side to use as handles later.
- Pour melted butter over chocolate chips in a bowl and allow to sit for a minute to soften chocolate. Stir with rubber spatula.3/4 cup unsalted butter, 2/3 cup semi-sweet chocolate chips
- Add eggs, cocoa, sugar and vanilla and stir.3 large eggs, 1/2 cup unsweetened cocoa powder, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract
- Stir in the flour just until no more traces of flour remain.4.2 ounces all purpose flour
- Scrape the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow brownies to cool in pan for at least five minutes. Use the parchment handles to lift the brownies out and onto a cooling rack. Allow to cool completely before cutting.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Mar 18, 2014.
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Rachel Klaphake says
Easy recipe – tastes great!! LOVE!!
Joann says
Hi Amanda, could these be done in a ( Kitchen Aid )mixer?
Amanda Formaro says
Hi joann! I’m sure they could :)
Bonnie Sanchez says
what speeds do you use if one has a different type blender
Amanda Formaro says
Hi Bonnie. I’ve had a Blendtec for so many years now that I don’t know what speeds other blenders have. I would say somewhere in the medium to high range!
Katrina says
I got a Blendtec last year. It is an awesome blender. I haven’t tried the brownies. Now I must (even if I don’t get to taste them). We have quite the brownie lovers around here.
Amanda Formaro says
Don’t you just love your Blendtec? After many years of going through multiple blenders, finally one that doesn’t break after 9 months! And one that can handle crushing ice without “blinking” :)
Angie | Big Bear's Wife says
Oh my gosh how awesome!! I would never have thought to make brownies in it! Yum!
Amanda Formaro says
They were definitely good Angie, thanks!