Fudgy Brownies

These rich, fudgy brownies are a favorite for a reason. They come together quickly and deliver that deep chocolate flavor everyone craves. With a few simple tricks for a crackly top and gooey texture, you’ll have a batch of brownies that disappears in no time. If you prefer a different texture, you might enjoy our chewy brownies with a soft, crinkly top.

Ingredients

1 cup (226 grams) butter, unsalted
¾ cup (75 grams) Dutch-processed cocoa powder
2 cups (400 grams) granulated sugar
1 teaspoon instant espresso (optional, for enhancing chocolate flavor)
3 large eggs, room temperature
1 tablespoon vanilla extract (15 ml)
1 teaspoon sea salt
1 ½ cups (270 grams) chopped semi-sweet chocolate or chocolate chips
1 scant cup (120 grams) all-purpose flour
Flaked sea salt (optional, for topping)
Walnuts, pecans, or toffee (optional mix-ins, about 1 cup)

How to Make These Fudgy Brownies

Preheat your oven to 350°F (175°C).
In a large, microwave-safe bowl, cube the butter. Microwave it in 20-second bursts at about 60% power, stirring in between, until it’s completely melted. Using European-style butter can help prevent splattering due to its lower water content.
Once the butter is melted and hot, add the sifted Dutch-processed cocoa powder. Sifting helps prevent lumps, which can happen often. You can use natural cocoa powder if that’s what you have, but Dutch-processed gives a darker, fudgier result.
Stir in the granulated sugar. If you’re using it, add the instant espresso powder now. This won’t make your brownies taste like coffee, but it will deepen the chocolate flavor. A decaf version works if you’re sensitive to caffeine.
Whisk this mixture vigorously for about a minute. The key to that signature crackly brownie top is dissolving the sugar before baking. If you don’t whisk much, you’ll get a more cake-like top. Keep whisking until the mixture feels less gritty when you rub a little between your fingers—the sugar granules should be very tiny.
Add the room temperature eggs all at once. There’s no need to add them one at a time like you might for a cake batter.
Stir in the vanilla extract and sea salt. Salt is important here to bring out the chocolate flavor; without it, the brownies can taste flat and just sweet. If you’re worried about eggshells, crack the eggs into a separate bowl first.
Whisk again until the mixture is smooth and combined. It should look like a dark, velvety liquid. This extra whisking helps dissolve the sugar even more for that appealing crackly top.
Prepare your baking pan. Line it with parchment paper, allowing some overhang on the sides to easily lift the cooled brownies out. You can dab a little butter in the corners to help hold the parchment in place.
Chop your chocolate if you’re using a block. It doesn’t need to be super fine; larger pieces will create gooey chocolate pockets in the finished brownies. If you’re using chocolate chips, they work great too.
Set aside a small handful of the chopped chocolate to sprinkle on top later. If you want to add other mix-ins like walnuts, pecans, or toffee, now is the time. Aim for about 1 cup.
Add the all-purpose flour to the wet mixture. It’s best to weigh the flour (120 grams) if you can, as too much flour can make the brownies less fudgy. If measuring by volume, fluff the flour first, then spoon it into your measuring cup and level it off.
Fold the flour into the batter gently with a spatula, just until no dry streaks remain. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour and make the brownies less tender and fudgy. This gentle folding is crucial for tender baked goods, similar to making a moist chocolate loaf cake. Scrape down the sides of the bowl to ensure everything is incorporated.
Pour the batter into your prepared pan and spread it into an even layer.
Sprinkle the reserved chopped chocolate and a pinch of flaked sea salt over the top of the batter. For an extra decadent finish, consider adding a layer of smooth, silky chocolate ganache once cooled.
Bake for 35 to 40 minutes. The baking time depends on how fudgy you like your brownies. For a very fudgy brownie, a skewer inserted into the center should come out with moist crumbs. For a more set, cakey brownie, it should come out with just a few moist crumbs.
Once baked, let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. This is important for them to set properly and for clean cuts.
Cut into squares and enjoy!

Baking Notes

Cocoa Powder Choice: Dutch-processed cocoa powder gives these brownies their signature dark color and deep, fudgy flavor. Natural cocoa powder will still taste good but might result in a slightly less intense chocolate experience.
Crackly Top Secret: The key to a beautiful crackly top is whisking the butter, cocoa, and sugar mixture thoroughly, and then whisking again after the eggs and liquids are added. This helps dissolve the sugar, which contributes to the shiny, smooth surface.
Doneness Test: For fudgy brownies, a skewer inserted in the center should have moist crumbs attached. If it comes out clean, they might be a bit more on the cakey side. Pull them out a little earlier if you like them extra gooey, almost like an easy homemade chocolate lava cake.
Cooling is Key: Don’t rush to cut your brownies. Let them cool completely in the pan for the best texture and clean cuts.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3-4 days to keep them fresh and fudgy. If you’re craving another rich dessert, try our decadent homemade chocolate cheesecake.

Easy Fudgy Brownies with Crackly Top and Gooey Texture

1 cup (226 grams) unsalted butter
¾ cup (75 grams) Dutch-processed cocoa powder
2 cups (400 grams) granulated sugar
1 teaspoon instant espresso (optional)
3 large eggs, room temperature
1 tablespoon (15 ml) vanilla extract
1 teaspoon sea salt
1 ½ cups (270 grams) chopped semi-sweet chocolate or chocolate chips
1 scant cup (120 grams) all-purpose flour
Flaked sea salt (optional, for topping)
1 cup walnuts, pecans, or toffee (optional mix-ins)

Preheat your oven to 350°F (175°C).
In a large, microwave-safe bowl, cube the butter. Microwave it in 20-second bursts at about 60% power, stirring in between, until it’s completely melted. Using European-style butter can help prevent splattering due to its lower water content.
Once the butter is melted and hot, add the sifted Dutch-processed cocoa powder. Sifting helps prevent lumps, which can happen often. You can use natural cocoa powder if that’s what you have, but Dutch-processed gives a darker, fudgier result.
Stir in the granulated sugar. If you’re using it, add the instant espresso powder now. This won’t make your brownies taste like coffee, but it will deepen the chocolate flavor. A decaf version works if you’re sensitive to caffeine.
Whisk this mixture vigorously for about a minute. The key to that signature crackly brownie top is dissolving the sugar before baking. If you don’t whisk much, you’ll get a more cake-like top. Keep whisking until the mixture feels less gritty when you rub a little between your fingers—the sugar granules should be very tiny.
Add the room temperature eggs all at once. There’s no need to add them one at a time like you might for a cake batter.
Stir in the vanilla extract and sea salt. Salt is important here to bring out the chocolate flavor; without it, the brownies can taste flat and just sweet. If you’re worried about eggshells, crack the eggs into a separate bowl first.
Whisk again until the mixture is smooth and combined. It should look like a dark, velvety liquid. This extra whisking helps dissolve the sugar even more for that appealing crackly top.
Prepare your baking pan. Line it with parchment paper, allowing some overhang on the sides to easily lift the cooled brownies out. You can dab a little butter in the corners to help hold the parchment in place.
Chop your chocolate if you’re using a block. It doesn’t need to be super fine; larger pieces will create gooey chocolate pockets in the finished brownies. If you’re using chocolate chips, they work great too.
Set aside a small handful of the chopped chocolate to sprinkle on top later. If you want to add other mix-ins like walnuts, pecans, or toffee, now is the time. Aim for about 1 cup.
Add the all-purpose flour to the wet mixture. It’s best to weigh the flour (120 grams) if you can, as too much flour can make the brownies less fudgy. If measuring by volume, fluff the flour first, then spoon it into your measuring cup and level it off.
Fold the flour into the batter gently with a spatula, just until no dry streaks remain. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour and make the brownies less tender and fudgy. Scrape down the sides of the bowl to ensure everything is incorporated.
Pour the batter into your prepared pan and spread it into an even layer.
Sprinkle the reserved chopped chocolate and a pinch of flaked sea salt over the top of the batter.
Bake for 35 to 40 minutes. The baking time depends on how fudgy you like your brownies. For a very fudgy brownie, a skewer inserted into the center should come out with moist crumbs. For a more set, cakey brownie, it should come out with just a few moist crumbs.
Once baked, let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. This is important for them to set properly and for clean cuts.
Cut into squares and enjoy!

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