Fudgy Chocolate Brownies

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.

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


  • 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:


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).

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

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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.

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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.

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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!)

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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.)

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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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  • Julia Stearns @ Healthirony

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

  • 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!

    • Emma Christensen

      Hi, Ariadne! Thanks (again!) for the feedback. This one is still kind of a puzzle to me, but since it’s happened to you a few times, I think we’ll send this back to our tester group for some experimenting. Cheers!

    • Emma Christensen

      One more thought — chocolate chips are stirred into this batter, which don’t fully melt during baking and remain as semi-hard chips in the finished brownies. Could this be what you are experiencing as “chocolate dough chunks”?

  • 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.


    • Emma Christensen

      Hi, Ariadne! I’m sorry this recipe didn’t work for you! I’m a little puzzled about why, though. This recipe has been made by our recipe testers and I’ve also made it myself a few times, and in our experience it makes quite a loose batter. Did you make any substitutions? Do the butter, flour, or the eggs, perhaps?

  • 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


  • Kelly

    So delicious! Perfectly rich.


  • Lennie

    Can you use cocoa instead of the unsweetened chocolate?

    • Emma Christensen

      Hi, Lennie! We haven’t tested it with cocoa, and it’s not a straight-forward swap of one for the other, so I’d recommend against it. You might like this brownie recipe, though! It uses cocoa powder instead of chocolate: http://www.simplyrecipes.com/recipes/best_brownies/ Enjoy!

      • Bella Hardy

        Fudgy brownie bites definitely looks yummi! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

  • K. Nelson

    Just made these today – delish & very fudgy! Loved them!

  • jane

    soooo sweet

  • Virginia Kessen

    This was my mother’s go to dessert too – only instead of brownies, she baked it in a pie plate and called it fudge pie. I was very confused the first time I had fudge pie in a pie shell! Whatever shape it takes, it’s delicious!

  • Alida @My Little Italian Kitchen

    Lovely these brownie bites! They look really inviting!

  • Marta @ What should I eat for breakfast today

    It looks so delicious, I did not manage to find a perfect brownie recipe. I definitely need one :)

  • [email protected]

    Cocoa brownies are my fave! No fuss and always delicious. Adding this to my list to try :)

    • Miriam

      I also make cocoa brownies, not wanting to fuss with melting butter and chocolate together, but these look pretty easy, and so fudgey!