Classic Fudgy Brownies
These classic fudgy brownies are rich, chewy and full of chocolate flavor. They have that perfect crackly top with a soft, dense center. I love making brownies and this is one of my go to recipes when I want something simple but satisfying. Whether you eat them warm or let them cool, they always hit the spot.
Brownies are one of my all time favorite desserts and I’ve been on a mission to create the best recipe possible. This classic fudgy brownie took me three failed attempts before I finally got it right, but it was worth it. I wanted a brownie that had a rich, deep chocolate flavor, a chewy texture, and that signature crackly top. After lots of testing, I finally nailed it and now this is my go to recipe whenever I’m craving brownies.
I love how simple and satisfying these are. Whether you eat them warm or cold, they always taste amazing. If you like them warm, just pop one in the microwave for 15 seconds and it’ll be perfectly gooey. I also love pairing brownies with a scoop of vanilla ice cream. The combination of warm, fudgy brownies and cold, creamy ice cream is hard to beat.
One of the things I enjoy most about baking brownies is how many variations you can try. Like I mentioned in my last recipe, I’m on a mission to create different brownie flavors. My next experiment will probably be peanut butter brownies, which I’m really excited about. But for now, I wanted to share this classic version because sometimes, simple is best.
These brownies have a rich chocolate flavor thanks to a mix of melted chocolate and cocoa powder. They also have just the right balance of chewiness and softness. The crackly top forms when the sugar and eggs are whipped together properly, so don’t skip that step. I also recommend using good quality chocolate for the best results.
One thing I learned while testing this recipe is that baking time matters a lot. If you overbake them, they’ll be more cakey than fudgy. I like to take them out when the center is just slightly underbaked because they set as they cool. Speaking of cooling, let them cool completely before slicing. If you try to cut them while they’re too warm, they’ll fall apart.
My go-to chocolate
I use Lindt chocolate for most of my recipes, especially the ones that need smooth melting. The texture is always perfect and it blends beautifully into batters, ganaches, and fillings. Lindt has an amazing flavor that makes every dessert taste even better. In my opinion, no other chocolate compares. I always look for the Lindt bars labeled as smooth melting because they give the best results. Whether I’m making brownies, cookies or ganache, Lindt is my first choice. It’s rich, balanced and not overly sweet, which makes it perfect for baking. I’ve tried other brands, but I always come back to this one. If you want the best chocolate flavor in your desserts, I highly recommend it. Once you try it, you’ll understand why it’s my favorite.
Tips and tricks
Beat the sugar and eggs until very pale and very fluffy -This step helps create that shiny, crackly top that makes brownies look and taste amazing. Using an electric hand mixer for a few minutes incorporates air into the batter, giving the brownies a slightly lighter texture while still being fudgy. If you skip this step or don’t mix long enough, you might end up with a denser brownie without that classic top layer.
If you're a beginner, melt the butter and chocolate over a double boiler to avoid burning - Chocolate burns easily, especially if melted directly over heat. A double boiler (a heatproof bowl placed over a pot of simmering water) ensures gentle melting without overheating. If using a microwave, melt in short 15-20 second bursts, stirring in between to prevent burning.
Use good quality chocolate and cocoa powder - Since chocolate is the main ingredient, the quality matters a lot. Low quality chocolate can make brownies taste waxy or artificial. I prefer Lindt, especially their varieties labeled as smooth-melting. It gives the best flavor and texture. The same goes for cocoa powder. Unsweetened, high-quality cocoa makes the brownies richer and more intense.
Store for 2-3 days for best freshness - Brownies stay fresh for a few days if stored properly. After that, they can start to dry out.
Keep in airtight containers - To keep brownies soft and fudgy, store them in an airtight container at room temperature. If left exposed, they can dry out quickly, especially at the edges. You can also wrap them individually in plastic wrap for extra freshness.
Cut only when cooled down - It’s tempting to slice into warm brownies, but they will be too soft and may fall apart. Let them cool completely so they set properly.
Do not overbake - The key to fudgy brownies is taking them out at the right time. They should still look slightly soft in the center when you remove them from the oven because they will continue to set as they cool. If you overbake, they will be dry instead of fudgy.
Do not overmix the flour - Once you add the flour, mix only until just combined. Overmixing develops the gluten, making the brownies more cakey instead of fudgy.
Ingredients you will need for this recipe
Butter (unsalted): Butter adds richness and helps create that fudgy texture. It also enhances the chocolate flavor and gives the brownies a smooth consistency. Using unsalted butter lets you control the salt content.
Dark chocolate (52%): Dark chocolate is the key to deep chocolate flavor. A 52% cocoa content is a perfect balance, not too bitter but still rich. It melts into the batter, creating a smooth, intense chocolate base. Use high quality chocolate like Lindt for the best taste and texture.
Eggs: Eggs provide structure and moisture. They also help create that signature fudgy consistency when beaten well with sugar. Beating them until pale and fluffy adds air, giving the brownies a slight crinkle on top.
Granulated sugar: White sugar gives the brownies sweetness and contributes to the crackly top. It also helps create a chewy texture. Beating it with eggs until fluffy is an important step for achieving the best results.
Brown sugar: Brown sugar adds extra moisture and chewiness due to its molasses content. It also enhances the chocolate flavor with a slight caramel undertone. A mix of white and brown sugar creates the perfect balance between fudgy and chewy.
All-purpose flour: Flour provides structure but should be used sparingly in brownies. Too much flour makes them cakey, so mix it in gently and avoid overmixing. If you want extra fudgy brownies, you can slightly reduce the amount of flour.
Cocoa powder: Cocoa powder intensifies the chocolate flavor without making the batter too thick.
Salt: Salt balances the sweetness and enhances the chocolate flavor.
Milk chocolate chips or chunks: Adding milk chocolate gives a sweet contrast to the dark chocolate base. The chips or chunks create pockets of melty chocolate throughout the brownies, making each bite extra indulgent.
Step by step directions with photos
1. Preheat your oven to 180C. Grease and line a 18cm square baking pan with parchment paper.
2. In a saucepan melt the butter and the chocolate together (keep whisking and be careful not to burn the chocolate) then set aside and let it slightly cool. You can also do this over a double boiler.
3. In a separate bowl, using an electric hand mixer, whisk together the sugars and eggs until very pale and very fluffy. This will take 2-3 minutes.
4. Next, pour the melted chocolate-butter mixture into the fluffy eggs and whisk until combined.
5. Sift in the flour, cocoa powder and salt into the wet ingredients. Gently fold until just combined. Be careful not to overmix, because that can result in a cakey texture rather than fudgy.
6. Laslty, fold in the chocolate chunks.
7. Pour the batter into the prepared baking pan and spread it out evenly.
8. Bake in the preheated oven for about 25 minutes. I preheated mine for 12 minutes.
9. Once ready, allow the brownies to cool before slicing and serving. Enjoy.
Classic Fudgy Brownies
These classic fudgy brownies are rich, chewy and full of chocolate flavor. They have that perfect crackly top with a soft, dense center. I love making brownies and this is one of my go to recipes when I want something simple but satisfying. Whether you eat them warm or let them cool, they always hit the spot.
Ingredients
- 200g dark chocolate (i used 52% cocoa)
- 150g unsalted butter
- 100g granulated sugar
- 100g brown sugar
- 2 large eggs + 1 egg yolk
- 80g all-purpose flour
- 30g cocoa powder
- A pinch of salt
- 100g milk chocolate chips or chunks
Instructions
- Preheat your oven to 180C. Grease and line a 18cm square baking pan with parchment paper.
- In a saucepan melt the butter and the chocolate together (keep whisking and be careful not to burn the chocolate) then set aside and let it slightly cool. You can also do this over a double boiler.
- In a separate bowl, using an electric hand mixer, whisk together the sugars and eggs until very pale and very fluffy. This will take 2-3 minutes.
- Next, pour the melted chocolate-butter mixture into the fluffy eggs and whisk until combined.
- Sift in the flour, cocoa powder and salt into the wet ingredients. Gently fold until just combined. Be careful not to overmix, because that can result in a cakey texture rather than fudgy.
- Laslty, fold in the chocolate chunks.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for about 25 minutes. I preheated mine for 12 minutes.
- Once ready, allow the brownies to cool before slicing and serving. Enjoy.
Nutrition Facts
Calories
445Fat
28 gSat. Fat
17 gCarbs
48 gFiber
4 gNet Carbs
44 gSugar
34 gProtein
4 gSodium
16 mgCholesterol
77 mg
