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.
The Best Chocolate Brownie Recipe
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.
Video: How to Make Fudgy Chocolate Brownies
Fudgy Chocolate Brownies
These brownies are fudge-like, dense, and very chocolaty. 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.
Making Brownies From Scratch
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, and then stir in sugar, eggs, vanilla, flour, and baking powder.
Finally, 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 of 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!
In addition to, or instead of, add:
- Butterscotch chips
- Salty pretzel pieces
- Small, chopped-up pieces of candy bars
- Mini marshmallows
How to Make Gluten-Free Chocolate Brownies
To make these gluten free, substitute 3/4 cup gluten-free flour blend for the all-purpose flour in this recipe. And if you're looking for a vegan and gluten-free brownie, we have you covered with our Vegan Brownies.
The Best Trick for Extra-Fudgy Brownies
If you love your fudgy brownies as super fudgy, try this trick developed by baker and author Alice Medrich.
- Take the hot pan of brownies straight from the oven to the freezer. The freezer will “shock” the brownies and cool them faster, creating really fudgy interiors.
- Pull the pan from the freezer after an hour or two and cut as directed in the recipe.
Can You Freeze Brownies?
Yes, you can freeze brownies once they're cooled. Wrap sliced brownies in plastic wrap and then store in a freezer-safe zipper bag or container for up to three months. Thaw the brownies at room temperature.
What to Serve With Homemade Brownies
More Brownie Recipes to Bake!
- Guinness Chocolate Brownies
- Peanut Butter Swirl Brownies
- Kahlua Brownies
- Brownie in a Mug
- Brookies (Chocolate Chip Brownie Cookies)
Fudgy Chocolate Brownies
3/4 cup (105g) all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespooons (85g) unsalted butter, cut up
2 ounces unsweetened chocolate, broken into 1-inch pieces
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (170g) mini bittersweet chocolate chips, optional
Heat the oven to 350°F and prepare the pan:
Line an 8x8-inch 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).
Combine the dry ingredients:
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
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.
Set the saucepan on a cooling rack:
Cool the saucepan until you can touch the bottom with your hand comfortably.
Make the batter:
Using a rubber spatula, stir the sugar into the chocolate mixture until it's 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.
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.
Bake the brownies:
Bake for 25 to 30 minutes, or until the top is slightly puffed and just set. If in doubt, it's better to underbake these brownies a touch rather than overbake. (The toothpick test doesn't work well for these brownies because the chocolate chips get melty!)
Cool the brownies completely:
Set the pan on a wire rack until completely cooled.
Cool, then cover the pan and refrigerate:
Refrigerate for several hours or until the brownies are 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.)
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.)
|Nutrition Facts (per serving)|
|Servings: 16 to 25|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||2%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|