Fudgy Brownies Recipe
The fudgy brownie recipe is a warm, chocolatey hug in dessert form. It's not a fancy cake that needs a special occasion. It's your quiet friend on a tired day, your celebration treat with friends, and the cozy smell that fills your kitchen with happiness
Equipment
- 1 A mixing bowl
- 2 A whisk or a spatula (gentle mixing is key!)
- 3 Measuring cups and spoons
- 4 A square baking pan or tray (an 8x8 inch pan works great)
- 5 Parchment paper (this is a sanity-saver for easy removal)
- 6 A stove or microwave for melting
- 7 An oven
Ingredients
- 1/2 cup chocolate chunks optional, extra fudgy
- 1/2 cup walnuts chopped
- 1/2 tsp espresso powder enhances chocolate flavor
- 1/4 cup Nutella for swirling on top
- 1/4 cup caramel sauce for salted caramel version
Instructions
Step 1 — Melt Butter + Chocolate
- In a heat-safe bowl, combine the chopped dark chocolate and pour the melted butter over it. Let it sit for a minute, then stir slowly until you have a smooth, glossy mixture. If a few lumps remain, warm it slightly—just coax it gently.
Step 2 — Add Sugar + Cocoa
- Stir in the sugar and cocoa powder. Watch as the batter gets thicker, darker, and richer. You will start to smell that deep chocolate aroma even before baking.
Step 3 — Add Eggs + Vanilla
- Add the eggs one at a time, mixing gently after each. Please, no aggressive whisking here! Overmixing the eggs is what leads to cakey brownies. We want to be fudgy. Stir in the vanilla extract. Your batter should feel smooth, slightly heavy, and perfect.
Step 4 — Add Flour + Salt
- Sift the flour over the batter and add that pinch of salt. The salt is not weird—it beautifully balances the sweetness. Now, fold everything together slowly. Mix just until you see no more dry flour. When you think, "Maybe I should mix one more time," stop. That is the trick.
Step 5 — Pour + Top
- Line your baking pan with parchment paper. Pour in the thick batter and spread it lightly into the corners. This is the time to top with your chocolate chunks, nuts, or even a swirl of Nutella.
Step 6 — Bake (Low and Slow)
- Bake at 170–175°C (340–350°F). Timing is usually 20-25 minutes, but ovens vary. The secret test: insert a toothpick into the center. It should come out with a few sticky, moist crumbs clinging to it—not wet batter, but not completely dry either. That means your fudgy center is locked in!
- Take the pan out and let the brownies cool completely in the pan. I know, waiting is hard, but this is when they set and become perfectly sliceable. That first warm square, with its soft edges and gooey center, will tell you it was worth it.
Notes
1. Don’t Overmix
Overmixing after adding flour develops gluten and makes brownies cakey instead of fudgy. Stir gently and stop as soon as the flour disappears. 2. Use Good Chocolate
Since chocolate is the star, use 50–70% dark chocolate for the best rich, balanced flavor. 3. Underbake Slightly
Brownies continue cooking from residual heat after coming out of the oven. Remove them when the center still has moist crumbs — not dry. 4. Cooling = Better Texture
Let brownies cool fully before cutting. This helps them set and gives that dense, chewy texture. 5. Pan Size Matters
An 8×8-inch pan gives thick, fudgy brownies. A larger pan makes thinner, more cake-like brownies. 6. Line the Pan
Parchment paper with overhang makes lifting and slicing much easier (no broken edges!). 7. Room Temp Eggs Mix Better
Cold eggs can make melted chocolate seize slightly. Let eggs sit out for 10–15 minutes before mixing. 8. Flavor Boost Trick
A tiny pinch of espresso powder deepens chocolate flavor without tasting like coffee. 9. Storage Tip
Store in an airtight container at room temp for 2 days or refrigerate up to 5 days. Texture becomes even fudgier in the fridge. 10. Freezing Works Great
Wrap individual squares tightly and freeze up to 2 months. Thaw at room temperature or microwave for 10–15 seconds.
Overmixing after adding flour develops gluten and makes brownies cakey instead of fudgy. Stir gently and stop as soon as the flour disappears. 2. Use Good Chocolate
Since chocolate is the star, use 50–70% dark chocolate for the best rich, balanced flavor. 3. Underbake Slightly
Brownies continue cooking from residual heat after coming out of the oven. Remove them when the center still has moist crumbs — not dry. 4. Cooling = Better Texture
Let brownies cool fully before cutting. This helps them set and gives that dense, chewy texture. 5. Pan Size Matters
An 8×8-inch pan gives thick, fudgy brownies. A larger pan makes thinner, more cake-like brownies. 6. Line the Pan
Parchment paper with overhang makes lifting and slicing much easier (no broken edges!). 7. Room Temp Eggs Mix Better
Cold eggs can make melted chocolate seize slightly. Let eggs sit out for 10–15 minutes before mixing. 8. Flavor Boost Trick
A tiny pinch of espresso powder deepens chocolate flavor without tasting like coffee. 9. Storage Tip
Store in an airtight container at room temp for 2 days or refrigerate up to 5 days. Texture becomes even fudgier in the fridge. 10. Freezing Works Great
Wrap individual squares tightly and freeze up to 2 months. Thaw at room temperature or microwave for 10–15 seconds.