These homemade fudgy brownies are made from scratch with Dutch-process cocoa powder and chopped dark chocolate for deep, rich flavor. They’re gooey, dense, and everything a brownie should be—no boxed mix needed!
Easy, Decadent Brownies
These brownies are pure chocolate bliss. They’re fudgy, with a soft center and melty pools of chopped chocolate. Plus, you only need a whisk, bowl, and baking dish—no electric mixer required.
- Fudgy texture – Thanks to melted butter and dark brown sugar
- Deep chocolate flavor – From cocoa powder + real chopped chocolate
- No fancy tools – Just a whisk, bowl, and spatula
- Easy to customize – Swirl in peanut butter, espresso, or top with sea salt
Try them alongside my eggless fudgy brownies or bake up a batch of chocolate baked donuts for more chocolatey treats.
Recipe Ingredients
Here’s what you’ll need for this recipe:
- 1 cup butter, melted and slightly cooled – Helps create a rich, fudgy texture.
- 1 cup granulated sugar
- 1 cup packed dark brown sugar – Adds moisture and a hint of caramel flavor.
- 4 large eggs – Room temperature works best for even mixing.
- 2 tsp vanilla extract
- 2 Tbsp heavy cream – Adds richness and softness.
- 1 cup all-purpose flour – Spoon and level to avoid over-measuring.
- ¾ cup Dutch-process cocoa powder – Gives a deeper, smoother chocolate flavor.
- ½ tsp salt
- 6 oz chopped dark chocolate, divided – Use a good brand like Ghirardelli for best results.
- Flaked sea salt - for garnish (optional)
Recipe Variations & Add-Ins
- Extra Chocolatey – Add chocolate chips (milk, dark, or white).
- Nutty Brownies – Stir in ½ cup chopped walnuts or pecans.
- Peanut Butter Swirl – Dollop and swirl ¼ cup peanut butter into the batter before baking.
- Cream Cheese Swirl – Mix 4 oz softened cream cheese with 2 Tbsp sugar, then swirl into the batter.
- Espresso Kick – Add 1 tsp instant espresso powder to deepen the chocolate flavor.
- Coconut Twist – Stir in shredded coconut or top with toasted coconut flakes.
Check out these fun twists like my double chocolate beet brownies or Halloween mummy chickpea brownies for a spooky spin the kids will love!
How to Make Fudgy Brownies
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Prep: Preheat oven to 350°F. Grease or line a 9x13 inch baking dish with parchment paper.
- Step 1: Melt the butter a bowl in the microwave. Let the butter cool slightly before mixing so it doesn’t cook the eggs later.
- Step 2: In a medium bowl, whisk together 1 cup melted butter, 1 cup granulated sugar, and 1 cup packed dark brown sugar until the mixture is smooth and slightly glossy.
- Step 3: Whisk in 4 large eggs, 2 Tbsp heavy cream and 2 tsp vanilla extract. Continue mixing until the batter becomes slightly lighter in color and thickens slightly.
- Step 4: In a separate bowl, sift in 1 cup all-purpose flour, ¾ cup cocoa powder, and ½ tsp salt. Now gently fold the dry ingredients into the wet ingredients just until combined—don’t overmix.
- Step 5: Chop 6 oz dark chocolate into small chunks. These can vary in size. Larger chunks will add bits of melty chocolate while smaller chunks will mix in and add flavor.
- Step 6: Fold in 6 oz chopped chocolate (saving ¼ cup of it to sprinkle on top before baking).
- Step 7: Pour the batter into your prepared baking dish and spread it out evenly with a spatula.
- Step 8: Sprinkle the reserved ¼ cup chopped chocolate on top. Bake for 30–40 minutes, depending on how fudgy you like your brownies.
- Step 9: Start checking at 30 minutes using a toothpick. If it comes out with wet batter, it needs more time. If it has moist crumbs, they’re done.
- Step 10: Let the brownies cool in the pan for 15–20 minutes then transfer to a cutting board to cool completely. Once brownies have fully cooled you can slice and serve. Sprinkle flaked sea salt on top if you'd like!
Important Tip:
Baking time can vary based on your oven and the type of pan you use. Glass pans take longer, while metal pans and cast iron pans bake faster—start checking early!
For a firmer texture, you may need closer to 40-45 minutes. The center should no longer jiggle, and a toothpick inserted in the center should come out with a few moist crumbs—not wet batter.
Common Mistakes To Avoid
- Using hot butter – Let it cool slightly so that the butter is warm and it doesn’t scramble the eggs.
- Overmixing – Mix just until no dry streaks remain to keep brownies fudgy.
- Overbaking – Pull them when the center is just set. They'll continue to firm up as they cool.
- Slicing too soon – Wait until fully cooled for neat, fudgy squares.
How To Store Leftovers
- Room Temp: Store in an airtight container for up to 4 days.
- Refrigerate: Keeps up to 1 week. Let sit at room temp before serving.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temp or microwave for 10–15 seconds.
FAQs
You likely overmixed the batter or baked them too long. For fudgy brownies, mix gently just until combined and don’t overbake—pull them from the oven as soon as the center is set with a few moist crumbs on the toothpick.
Insert a toothpick near the center of the brownies. If it comes out with a few moist crumbs, they’re done. If it has wet batter, they need more time. Start checking around the 30-minute mark and every few minutes after.
Yes! You can use semi-sweet chocolate chips or even white/dark/milk chips. Just know they won’t melt quite the same as chopped baking chocolate. I like using chopped Ghirardelli bars for ultra-rich texture.
Yes, but the baking time will change. An 8x8 pan will make thicker brownies and take longer to bake. I find that the 9x13 size works best.
You can also browse all my cookies and bars recipes here if you’re planning a treat tray or need something for a potluck!
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Fudgy Homemade Brownies Recipe
Ingredients
- 1 cup butter - melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 Tbsp heavy cream
- 1 cup all-purpose flour
- ¾ cup Dutch-process cocoa powder
- ½ tsp salt
- 6 oz chopped dark chocolate - divided (use good quality like Ghirardelli for best results)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×12-inch baking dish, line with parchment paper, and set aside.
- Mix wet ingredients: In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla extract, and heavy cream. Whisk until the mixture looks slightly lighter in color.
- Combine dry ingredients: Sift in the flour, cocoa powder, and salt. Gently fold until just combined—do not overmix.
- Add chocolate: Fold in about ¾ of the chopped chocolate (reserve the rest for topping).
- Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate over the batter.
- Bake for 35–45 minutes, depending on your preferred texture. For fudgier brownies, start checking around 30 minutes. For a more set, sliceable texture (like mine), you may need closer to 45 minutes. The center should look set and no longer jiggle, and a toothpick inserted should come out with a few moist crumbs—not wet batter. Every oven is a little different, so start checking early and adjust as needed.
- Cool: Let brownies cool in the pan for 15–20 minutes, then lift out using the parchment paper and cool completely before slicing into 16 pieces. The brownies will continue to firm up as they cool.
Recipe Notes:
- Let butter cool slightly before mixing.
- Avoid overmixing to keep brownies fudgy.
- You can use parchment for easy removal.
- Cool fully before slicing.
- Use Dutch cocoa + quality chocolate for best flavor.
- Storage: Airtight container up to 4 days or freeze up to 3 months.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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