These fudgy chocolate brownies have a thin, shiny top and a rich center that stays moist after cooling. The method is simple: melt the butter, whisk the sugars and cocoa into it, then add eggs and fold in just enough flour. A kitchen scale helps with consistent flour measurement, but the recipe also gives volume amounts.
What makes these brownies fudgy?
The recipe uses cocoa for concentrated chocolate flavor and a modest amount of flour to keep the crumb dense. Whisking the eggs into the warm (not hot) cocoa mixture until glossy helps create the delicate top. For a softer center, pull the pan when a tester shows moist crumbs; a clean tester usually means the brownies have baked longer and will be cakier.
Ingredient notes
- Unsweetened cocoa: Natural or Dutch-process cocoa both work; the flavor and color will vary slightly.
- Two sugars: Granulated sugar supports the shiny crust, while brown sugar adds moisture and a light caramel note.
- Eggs: Room-temperature eggs blend more evenly into the butter mixture.
- Chocolate pieces: Chopped semisweet chocolate or chips are optional for extra pockets of chocolate.
How to get clean slices
Let the brownies cool completely in the pan before cutting. Cooling gives the chocolate and butter time to set, so the center holds together instead of smearing. Lift the slab out by the parchment, then use a sharp knife. Wipe the blade between cuts for neater squares. If you prefer warm brownies, serve them by the spoonful with ice cream rather than expecting sharp edges.
Variations and storage
Fold in the optional chocolate, or add up to 1/2 cup toasted walnuts. Avoid adding much more than that, since extra mix-ins can make the brownies harder to portion. Keep cooled brownies in an airtight container at room temperature for up to 4 days, or freeze individually wrapped squares for up to 2 months. Thaw at room temperature. For another chocolate bake, try our Easy Chocolate Cake; for a vanilla cookie tray, see our Classic Sugar Cookies.
Frequently asked questions
How can I tell when the brownies are done?
The edges should look set and begin to pull slightly from the pan. A toothpick inserted in the center should come out with a few moist crumbs, not liquid batter. Ovens and pans vary, so start checking at 28 minutes.
Can I make them ahead?
Yes. Bake them a day ahead, cool fully, and keep them covered at room temperature. For food storage guidance, consult the USDA leftovers and food-safety guidance.
Estimated nutrition
Approximate values for one of 16 brownies; actual amounts depend on brands and optional chocolate. Nutrition is an estimate, not a medical or dietary recommendation. Ingredient data can be cross-checked with USDA FoodData Central.
| Nutrient | Amount per brownie |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 31 g |
| Protein | 3 g |
| Total fat | 11 g |
| Saturated fat | 6 g |
| Fiber | 2 g |
| Total sugars | 25 g |
| Sodium | 110 mg |
Values are estimates calculated from the listed ingredients and divided into 16 portions.
Fudgy Chocolate Brownies
Ingredients
Method
- Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, leaving overhang on two sides.
- Melt the butter in a medium saucepan over low heat. Remove from the heat and whisk in the granulated sugar, brown sugar, cocoa powder, and salt until smooth. Let the mixture cool for 2 to 3 minutes.
- Whisk in the eggs one at a time, mixing well after each addition until the batter looks glossy. Stir in the vanilla.
- Fold in the flour just until no dry streaks remain. Fold in the chopped chocolate or chips, if using. Avoid overmixing.
- Spread the batter evenly in the prepared pan. Bake for 28 to 32 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs, not wet batter.
- Set the pan on a rack and cool completely, about 1 hour, before lifting out and cutting into 16 squares.
