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    Home » Dessert

    Best Ever Fudgy Brownies

    Published: Nov 7, 2019 Updated: Jan 21, 2021 by Alison Hope · This post may contain affiliate links · 4 Comments

    Jump to Recipe Jump to Video Print Recipe
    Best Ever Fudgy Brownies

    These brownies are so fudgy and chocolatey they will soon be your favorite brownies ever. Rich and decadent and totally divine.

    Brownies stacked up on top of each other.

    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!

    Brownies in a stack.

    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.
    Step by step process photo collage of making the batter for brownies.
    • 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.
    Step by step process photo collage of making brownies.

    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.

    Brownies cut into squares on a wire cooling rack.

    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.

    Brownies stacked up on a plate.

    Recipe FAQ

    What kind of cocoa powder should I use?

    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.

    What kind of chocolate chips should I use?

    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.

    Can I make these brownies gluten-free?

    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.

    Can I make these brownies dairy-free?

    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.

    A stack of brownies on a plate.

    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.

    A stack of brownies on a plate with the top one broken in half.

    More Chocolate Desserts

    1. No-Bake Chocolate Tart
    2. Double Chocolate Cookies
    3. Crazy Cake
    4. Chocolate Tiffin
    5. The Best Chocolate Cupcakes
    6. Chocolate Buttercream Frosting

    Did you make this recipe? Be sure to leave a comment and rating below.

    Brownies

    Brownies

    These brownies are so fudgy and chocolatey they will soon be your favorite brownies ever. Rich and decadent and totally divine.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 20
    Calories: 263kcal
    Author: Alison

    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
    US Customary – Metric

    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

    1. We used lightly salted butter in this recipe, but unsalted butter is also fine. 
    2. You can optionally use a good tasting chocolate bar chopped up for melting with the butter as an alternative to chocolate chips. 
    3. You can use any kind of chocolate chips in this recipe that you like or have on hand. We used semi-sweet. 
    4. Make it Gluten-Free: Use a gluten free all purpose flour blend to replace the regular flour in this recipe. 
    5. 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. 
    6. 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. 

    Nutrition

    Serving: 1Brownie | Calories: 263kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 201mg | Potassium: 86mg | Fiber: 2g | Sugar: 30g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Arianna

      April 17, 2020 at 4:58 pm

      Hi Alison,
      Is there a way to substitute butter with something else? Olive oil?

      Reply
      • Alison Hope

        April 18, 2020 at 10:51 am

        Hi Arianna, I think coconut oil would also work if you have that on hand. All the best! 🙂

        Reply
    2. Sandra

      November 21, 2019 at 9:32 am

      I totally just died and went to chocolate heaven. These are definitely the BEST brownies I have EVER had.5 stars

      Reply
      • Alison Hope

        November 21, 2019 at 9:34 am

        Thanks so much Sandra! xo

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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