Fudgy Brownies – Rich and fudgy brownies made from scratch! Super easy you will ditch the box mix.
We all know that I love brownies. It all started with the basic Easy Homemade Brownie and has grown exponentially from there. And for me, the fudgier the brownie the better!
I even have a Homemade Brownie Mix for those who just want to make it easy.
Fudgy Brownies
Brownies just might be my favorite dessert of all time. Peanut Butter Stuffed brownies are close to the top of the list. I have a weak spot for peanut butter and chocolate together. But even Fudgy Mint Chocolate Chip Brownies get me every time. I just have no will power.
I am a huge proponent of making brownies from scratch. They are just so easy, I have a hard time using a mix. I love fudgy brownies. The fudgier the better! And these brownies fit both. There is no mix in sight. And they are super fudgy.
What You’ll Need
- Butter
- Semi-Sweet Chocolate
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extract
- Eggs
- All-Purpose Flour
- Salt
- Cocoa Powder
How To Make Fudgy Brownies
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Melt the butter and chocolate together in a microwave. Let it cool slightly.
- Stir in the brown sugar, sugar and vanilla until the mixture is nice and smooth.
- Beat in the eggs until light and fluffy. Making sure the eggs are well combined and you beat well is what helps give it that crackly top.
- Add the flour, cocoa powder, and salt and stir until just combined, being careful not to over-mix.
- Pour the batter into the prepared pan and bake until the brownies are set in the middle, about 30 minutes.
Recipe Tips
- Be careful not to over bake your brownies. This is the number 1 rule for good brownies. They will continue to cook in the pan after you take them out of the oven, so if your toothpick is completely clean when you take them out, they are already over done and will be dry. So crumbs are good! You just don’t want batter on your toothpick.
- Want to take your brownies to a whole new level? Top with this super easy Chocolate Frosting!
- You will notice that there is no leavening agent called for in the recipe. That is correct. You want a dense brownie, not a light and airy brownie. So no baking powder is in this recipe.
Storage
Store your brownies in an airtight container and they will last at room temperature for 3-4 days. You can freeze them as well and they will last for 3-4 months. Just let them thaw on the counter before serving.
More Brownie Recipes To Try
- Red Velvet Brownies
- M&M Brownies
- Chick Fil A Brownies
- S’mores Brownies
- Nutella Brownies
- Peanut Butter Brownie Bites
- Hot Fudge Crockpot Brownies
Fudgy Brownies
Fudgy Brownies - Rich and fudgy brownies made from scratch! Super easy you will ditch the box mix.
Ingredients
- 1/2 cup unsalted butter
- 4 oz semisweet chocolate
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 whole large eggs
- 6 Tablespoons all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350º F. Prepare an 8 in baking pan with butter and flour.
- Melt the butter and chocolate together in a microwave. Cool slightly.
- Stir in the brown sugar, sugar and vanilla until the mixture is nice and smooth.
- Beat in the eggs until light and fluffy and fully incorporated
- Add the flour, cocoa powder, and salt and stir until just combined, being careful not to over-mix.
- Pour the batter into the prepared pan and bake until the brownies are set in the middle, about 30 minutes.
- Remvoe from the oven and let cool before slicing
Notes
Recipe adapted from An Edible Mosaic
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 417Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 51mgSodium 127mgCarbohydrates 70gFiber 2gSugar 21gProtein 8g
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