Fudgy Brownie Recipe
Updated April 24, 2025
Quick Summary
This Fudgy Brownie Recipe is everything a chocolate lover dreams of—rich, gooey, and loaded with deep chocolate flavor. Made with simple ingredients, these brownies are easy to whip up and guaranteed to impress. Perfect for parties, potlucks, or late-night cravings!
Table of Contents
The Ultimate Fudgy Brownies
There is always a big debate surrounding what makes up the perfect brownie recipe. Cakey or fudgy brownies? I am on team fudgy all the way!
I've been making this fudgy brownie recipe from King Arthur Flour for years, and it's always a hit. There's just something about them that people can't resist—the rich, gooey texture, the perfectly crackly top, and that deep chocolate flavor that makes every bite irresistible.
I love these brownies because they strike the perfect balance: a slightly crisp edge and a melt-in-your-mouth center. The addition of cocoa and chocolate chips make these fudge brownies extra rich and chocolaty.
Whether you're a die-hard chocolate lover or simply looking for a crowd-pleasing dessert, these brownies are sure to become a favorite. Easy to make and always popular, they're the perfect treat for any occasion!
Tips for Perfect Fudgy Brownies
- Use butter instead of oil. I love the flavor and they make the brownies super rich.
- Use Dutch process cocoa. It gives the brownies a deeper and richer chocolate flavor. You can find Dutch process cocoa at some grocery stores, but not all. I can always find it at Costco, baking supply stores, and online.
- Dissolve the sugar. Melt the butter over the stove and add the sugar. Heat again, stirring the mixture until shiny. Heating the butter and sugar together will help the sugar dissolve more, creating a shiny, crackly top on the brownies, which you want.
- Make sure you transfer the mixture to a mixing bowl to finish the recipe. If you mix in the pan the chocolate chips will melt immediately and you want most of them to keep their shape so you get chunks of chocolate chips in the brownies.
- I prefer semi-sweet chocolate chips for this recipe.
- Use 1 tablespoon of pure vanilla extract, yes a whole tablespoon! You want all of that delicious vanilla flavor.
- Add a little espresso powder to the brownies to bring out the chocolate flavor.
- Let the brownies cool completely before cutting. Pro tip, cut with a plastic knife for less crumbs. I promise it works!
Fudgy Brownie Recipe
Ingredients
- 1 cup unsalted butter
- 2 1/4 cups granulated sugar
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- 1 1/2 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
- In a medium-sized saucepan set over low heat, melt the butter and remove from the heat. Add the sugar and stir to combine. Return the mixture to the heat, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, baking powder, salt, and vanilla extract.
- Whisk in the eggs, stirring until smooth.
- Add the flour and chocolate chips. Stir until smooth.
- Spoon the batter into prepared pan. Bake the brownies for about 30-35 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Brownies Make the Best Dessert
This recipe makes a 9×13-inch pan of brownies. That might sound like a lot, but I promise you, they won't last long. When we have a pan of fudge brownies in our house, they disappear quickly. Every time I walk by the pan I HAVE to have a little taste. And let's talk about brownie edges and corners, are you a fan? Josh and I fight over them, they are SO good!
Brownies are the perfect dessert for sharing, if you are feeling generous, these brownies are hard to share because they are so good:) You can easily take a pan of brownies to a potluck, party, picnic, or BBQ! Brownies are always a hit!
And if you want to go ALL out. Sever the brownies warm with a scoop of vanilla ice cream and hot fudge sauce. Oh, yeah! One of my all-time favorite desserts. You can never go wrong with brownies and ice cream. A classic dessert that everyone loves!
Frequently Asked Questions for This Recipe
Can I make this recipe in a smaller pan? You can try halving the recipe for an 8×8-inch pan and adjust the baking time (around 25–28 minutes).
What kind of cocoa powder should I use? Dutch-process is recommended—it gives a deeper, smoother chocolate flavor. But you can use natural cocoa in a pinch (just know the flavor might be a touch tangier).
Can I add nuts or other mix-ins? Yes! Walnuts, pecans, white chocolate chips, peanut butter swirls, or even a layer of Oreos in the middle—go wild.
How do I store them? Airtight container at room temp for up to 5 days. For extra fudginess, store in the fridge. They also freeze well—just put in a freezer bag or container and freeze for up to 3 months.