Fudgy Chocolate Brownies

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These super-fudgy brownies are for chocolate lovers only! Made with melted chocolate, butter, sugar, eggs, flour, and chocolate chips. Great for picnics, potlucks, or mailing to a friend.

Photography Credit: Emma Christensen

My mother often made these brownies on the spur of the moment. She’d see a bunch of kids in the house, and an hour later, she’d offer all of us a treat. “Let’s have a bite of brownie!” she would announce, and proceed to hand out small, warm squares.

I have no doubt that this recipe came from the back of a box at some point, but I only have the small index card she wrote in her beautiful penmanship. It’s a simple formula: chocolate, butter, sugar, eggs, and flour, all stirred together in one pot.

Fudgy BrowniesThese brownies are fudge-like, dense, and very chocolatey. They’re also very sturdy, which makes them ideal to send to someone who needs some TLC or to take to a picnic or potluck.

Bake the brownie mixture in an 8-inch square pan lined with parchment paper, and use the parchment paper handles to lift the block of brownies from the pan before slicing. It also helps to refrigerate the brownies until cold before slicing; this helps them cut beautifully with clean edges and look professionally-made.

Begin in one saucepan that will hold all the ingredients later. Melt the butter, then melt the unsweetened chocolate. Cool this mixture until the bottom of the pan is no longer hot, then stir in sugar, eggs, vanilla, flour, and baking powder.

Fudgy Brownie BitesFinally, stir in mini bittersweet-chocolate chips. The chips are my own addition since I think they’re irresistible in brownies.

The chocolate chips won’t melt completely in the brownie, giving you nice chocolate bits in every bite! If you aren’t a fan texture in your brownies, you can skip the chocolate chips — you’ll still have fudgy, delicious brownies.

Stack them on a plate and serve them up. You’ll thrill the kids – and everyone else in the house, as well!

Fudgy Chocolate Brownies Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: 16 regular brownies or 25 brownie bites

Ingredients

  • 3/4 cup (105 grams) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (3 ounces) unsalted butter, cut up
  • 2 ounces unsweetened chocolate, broken into 1-inch pieces
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) mini bittersweet-chocolate chips, optional

Special equipment:

Method

1 Heat the oven to 350F and prepare the pan: Line an 8x8 baking pan with a sling of parchment, long enough so that the parchment hangs over the sides of the pan. Coat the exposed sides of the pan with cooking spray (also, a little cooking spray under the parchment will help it stick in place, if needed).

Fudgy Brownie Bites

2 Combine the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Fudgy Brownie Bites

3 Melt the chocolate and butter: In a medium saucepan over medium-low heat, melt the butter. It should not brown at the edges.

Add the chocolate and let it melt, stirring occasionally with a heatproof spatula, until the mixture is smooth.

Fudgy Brownie Bites Fudgy Brownie Bites

4 Set the pan on a cooling rack to cool until you can touch the bottom of with your hand comfortably.

5 Make the batter: Using a rubber spatula, stir the sugar into the chocolate mixture until it combined. The mixture may look crumbly or smooth after mixing; either is fine.

Add the eggs, one at a time, followed by the vanilla. Add the flour mixture, and stir until no more white patches show. Stir in the chips until well distributed.

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6 Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice hard on the counter to settle any air pockets; you can also poke the air pockets with the tip of a paring knife.

Fudgy Brownie Bites

7 Bake the brownies: Transfer the pan to the oven and bake for 25 to 30 minutes, or until the top is slightly puffed and just set. If in doubt, it's better to under-bake these brownies a touch rather than over-bake. (The toothpick test doesn't work well for these brownies because the chocolate chips get melty!)

Fudgy Brownie Bites

8 Cool the brownies completely: Set the pan on a wire rack until completely cooled.

9 Once cool, cover the pan and refrigerate for several hours or until firm and cold. This makes the brownies easier to slice cleanly.

If you're eager for brownies and can't wait for them to chill, skip this chilling step and serve them warm or just-cooled! They will be a little crumbly when you cut them.)

Fudgy Brownie Bites

6 Cut the squares: Run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. On a cutting board, slice the brownies into a 4x4 grid (to make 16 squares) or into a 5x5 grid (to make 25 mini-brownies).

Brownies can be served right away. Leftovers can be stored in an airtight container at room temperature for at least a week. (They will keep for longer, but may start getting dry and crumbly after a while.)

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Fudgy Brownie Bites

Sheryl Julian

Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

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19 Comments / Reviews

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Did you make it? Rate it!

  1. Julia Stearns @ Healthirony

    Awesomeness photos and amazing looking Fudgy chocolate brownies! I found your post in Pinterest! Thanks a lot for sharing Julian!

  2. Ariadne

    @Emma Christansen: No substitutions to any of the ingredients or the steps. Real eggs, butter, all purpose flour in all its gluteny glory, and the exact chocolate combo listed; I’m not vegan/vegetarian nor do I have any food allergies. Made it exactly as stated, even with the same utensils listed. Twice I got chocolate dough chunks. When my partner had time later that weekend, I had him try to make it without telling him about the first two failures (I’d tried baking the chunks as is and that hadn’t gone down well), just to see what he thought of the process. He’s the most careful reader I know as his job requires a ton of proofreading for spelling/grammar/continuity errors, etc., but even he got the same dough chunks that I did and he was the one who suggested adding the soy milk to even out the consistency. The only reason I gave two stars was because the process was easy but rather frustrating for the end result. Once we got milk in there it was fine and the brownies tasted 5/5!

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  3. Ariadne

    I’m not sure if this recipe is missing a critical ingredient because I have made this batch twice exactly according to the letter and each time they came out weird. I had to add 1/2 cup of vanilla soymilk to the batter to make it even remotely like the batter-like consistency pictured above; otherwise without the milk, the end result looked like dough chunks. In the end the taste was amazing like everything else from this site but the dough definitely needed liquid.

    xxxxxyyyyy

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  4. Asha

    Fantastic recipe, thank you! This is the best brownie recipe I’vetried so far. My teen daughter and her friends too gave a big

    xxxxxyyyyy

  5. Kelly

    So delicious! Perfectly rich.

    xxxxxyyyyy

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