These brownies are so fudgy and chocolatey they will soon be your favorite brownies ever. Rich and decadent and totally divine.
Everyone who has eaten one of these brownies agrees that they are the best ever! They’re so rich and dense and fudgy. And they’re so easy to make too.
They’re better than any box mix brownie out there.
And if you love all things chocolate (like us!) then you’ll also love our totally divine chocolate cake and our chocolate cupcakes too. Our zucchini brownies and biscoff brownies are also a treat!
And if you want the blonde version of brownies then check out our delicious blondies and Nutella blondies. Or check out our edible brownie batter if you don’t want to wait for brownies to bake!
How To Make Fudgy Brownies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- These brownies are so simple.
- Sift some all purpose flour and unsweetened cocoa powder into a bowl, add some salt and mix together. Set aside.
- Add some butter to a microwave safe bowl along with some chocolate chips or chopped chocolate and melt them together in the microwave. It doesn’t take too long to melt, so do it in 30-second increments bringing it out to stir every 30 -seconds until melted.
- Then add white sugar, eggs and vanilla extract and whisk it in with the melted butter and chocolate.
- Add the wet ingredients in with the dry and mix into a thick batter.
- Add chocolate chips and fold in.
- Transfer the batter to a 9×13 baking dish sprayed with non-stick spray and lined with a parchment paper overhang and smooth down.
- Sprinkle some more chocolate chips over the top.
- Bake for 30 minutes at 350°F. Allow to cool for 10 minutes before lifting the brownies out using the parchment paper overhang.
- Allow the brownies to cool completely before slicing.
Shiny Cracked Tops
These brownies have that beautiful shiny cracked top that you want in a brownie. We get this by adding the white sugar in with the warm melted butter and chocolate.
How to tell when your brownies are done
If your oven is baking at the right temperature (an oven thermometer can help a lot with this, I use mine all the time), then 30 minutes will be the perfect time for these brownies.
However, the way to know they are done is they will be shiny and dry on the top and if you put a toothpick into the center of the brownies there will be NO wet batter on the toothpick. Getting some melted chocolate on the toothpick is totally fine and so are some moist crumbs but you don’t want to see any wet batter. So prick it a few times if you’re not sure but moist crumbs and melted chocolate = done. Wet batter = not done.
How To Cut Brownies
The best way to cut brownies is to use a sharp heavy knife. Heat up the knife by dipping it in some very hot water (from the kettle), and dry it off with a paper towel and cut. Dip the knife in the hot water again, dry it off again and cut again until you have cut all the squares.
This allows you to cut very clean slices but the hot knife also melts the chocolate between the slices and makes the chocolate in the squares look all melty and gorgeous.
Recipe FAQ
Regular unsweetened cocoa powder such as Hershey’s is great in this recipe. There is no need to use Dutch process cocoa powder in this recipe.
You can use any that you like, semi-sweet chocolate chips or milk chocolate chips or just chop up a good tasting chocolate bar and use that.
You can make these brownies gluten-free by replacing the regular all purpose flour with a gluten-free all purpose flour blend in the same quantity.
To make these brownies dairy free just use a dairy free margarine or vegan butter product like Earth Balance instead of the dairy butter and dairy free chocolate chips.
Storing and Freezing
Store the brownies in a covered container at room temperature where they will stay good for a week.
They are also freezer friendly for up to 3 months. Let them cool completely before freezing and then thaw overnight in the fridge. Bring up to room temperature before serving.
More Chocolate Desserts
- No-Bake Chocolate Tart
- Double Chocolate Cookies
- Crazy Cake
- Chocolate Tiffin
- The Best Chocolate Cupcakes
- Chocolate Buttercream Frosting
Did you make this recipe? Be sure to leave a comment and rating below.
Brownies
Ingredients
- 1 cup All Purpose Flour
- 1 cup Cocoa Powder Unsweetened
- 1 tsp Salt
- ¾ cup Butter Lightly Salted
- ½ cup Chocolate Chips or Chopped Chocolate
- 2 cups White Granulated Sugar
- 3 Large Eggs
- 2 tsp Vanilla Extract
- 1 and ¼ cups Chocolate Chips Semi Sweet, Plus more for placing on top
Instructions
- Preheat the oven to 350°F (180°C) and spray a 9×13 baking dish with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
- Sift all purpose flour and cocoa powder into a mixing bowl, add the salt and mix together.
- Add the butter and ½ cup chocolate chips or chopped chocolate to a microwave safe bowl and microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Add the sugar, eggs and vanilla in with the melted butter and chocolate and whisk in together until well mixed.
- Add the wet ingredients in with the dry and mix into a thick batter.
- Add the chocolate chips and fold in.
- Transfer the batter to the prepared 9×13 dish and smooth down.
- Add more chocolate chips directly to the top of the brownies (optional).
- Place into the oven and bake for 30 minutes. You will know the brownies are done when they are dry and shiny on top and when a toothpick inserted into the center comes out with melted chocolate or moist crumbs but NO wet batter.
- Let the brownies cool in the pan for 10 minutes before lifting them out with the parchment paper overhang. Let them cool completely before cutting into squares.
Video
Notes
- We used lightly salted butter in this recipe, but unsalted butter is also fine.
- You can optionally use a good tasting chocolate bar chopped up for melting with the butter as an alternative to chocolate chips.
- You can use any kind of chocolate chips in this recipe that you like or have on hand. We used semi-sweet.
- Make it Gluten-Free: Use a gluten free all purpose flour blend to replace the regular flour in this recipe.
- Make it Dairy-Free: Use a dairy free margarine or vegan ‘butter’ product like Earth Balance to replace the dairy butter and use dairy free chocolate chips.
- Store the brownies in a covered container at room temperature for up to a week. Brownies are also freezer friendly for up to 3 months.
Hi Alison,
Is there a way to substitute butter with something else? Olive oil?
Hi Arianna, I think coconut oil would also work if you have that on hand. All the best! 🙂
I totally just died and went to chocolate heaven. These are definitely the BEST brownies I have EVER had.
Thanks so much Sandra! xo