These exquisite, fudgy brownies are the only brownie recipe I make for my family. Trust me when I tell you these are the BEST brownies you will ever make! Let's not forget to mention the best part, this recipe is so simple.
I know what you are thinking....doesn't every baker claim to make the best batch of brownies? While that might be true, can you really pass up an opportunity to make what might be YOUR new FAVORITE fudgy brownie recipe? Brownies with a deep chocolate flavor, crinkly top, a chocolate lovers dream, and served with a scoop of ice cream...yum!
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Ingredients
- Dutch Cocoa - adds rich chocolate flavor to the brownies
- Large eggs - make sure these are at room temperature before adding them to the batter
- Water - if your brownie batter gets too thick, use a tablespoon at a time.
- Unsalted butter - I prefer to use unsalted butter in my recipes to control the amount of salt
- All-purpose flour - adds structure to these brownies
- Vanilla Extract - I never leave out the vanilla extract when I am baking
See the recipe card below for quantities and measurements.
Variations
Want to spice up these fudgy brownies a bit? Here are some variations you can try:
- Nuts - add in your favorite type of nuts to the batter.
- Peanut Butter - heat up some peanut butter in the microwave and drizzle some on the top of the brownies before baking.
- Caramel Sauce - is great for pairing with chocolate brownies. Drizzle some on the top of your brownies after baking.
- Dark Chocolate or Milk Chocolate Sauce - these sauces are great after baking. Drizzle on top of your brownie slice and serve with a scoop of ice cream.
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following equipment:
Instructions
- Preheat oven to 325 degrees. Line an 8x8 metal baking pan with parchment paper. This will help to avoid the brownies sticking to the bottom of the pan. In a large bowl, add melted butter, sugar, eggs, and vanilla.
2. Cream together until smooth. Scrape down the bowl with a rubber spatula. In a medium bowl, whisk together the dry ingredients, flour, cocoa, and salt.
3. Working in batches, spoon the flour mixture into the wet batter. Beat until fully combined. Add a tablespoon of water at a time into the batter to thin a bit if needed.
4. Pour brownie batter into prepared pan. Spread out evenly. Bake for 40-50 minutes. Or using the toothpick test, by inserting a toothpick into the center of the brownies and it comes out clean. Let brownies cool for 45 minutes before slicing.
Hint: Do not overbake these brownies. Watch your bake time. Trust me, you will want them to be cakey and gooey. Bake them on the bottom rack of your oven.
Storage
Store the amazing brownies in an airtight container on the countertop for up to 4 days.
These brownies freeze wonderfully. Let the brownies cool to room temperature, then, wrap them tightly in plastic wrap, and place them in the freezer.
They can be frozen for up to 2 months. Allow them to come to room temperature before enjoying.
Top Tip
Using room temperature ingredients will yield the best results. So let your eggs warm up before adding them to your white sugar.
FAQ
That's ok! You can use regular unsweetened cocoa powder. Please note the recipe will taste different as these are different types of chocolate.
Dutch cocoa powder is often referred to as European style chocolate. It gives the brownies a smoother, and richer taste.
Do not use a glass baking dish for this recipe. Using a glass baking dish will cause the brownies to bake unevenly.
This is completely normal! Just sift the cocoa powder before adding it into your flour mixture.
📖 Recipe
The Ultimate Homemade Fudgy Brownies Recipe
Equipment
- Hand mixer
- Mixing bowls
- Parchment paper
- 8X8 Metal baking pan
- Metal clips
- Whisk
- Spatula
Ingredients
- 1 Cup Unsalted butter, melted
- 2 Cups Granulated sugar
- ½ Cups Dutch processed cocoa
- 1 Teaspoon Vanilla extract
- 2 Eggs, beaten
- 2 Cups All-purpose flour
- ¼ Teaspoon Salt
- ⅓ Cup Water
- ½ Cup Chopped walnuts, optional
Instructions
- Preheat oven to 325 degrees. Line an 8x8 metal baking pan with parchment paper. This will help to avoid the brownies sticking to the bottom of the pan. In a large bowl, add melted butter, sugar, eggs, and vanilla.
- Cream together until smooth. Scrape down the bowl with a rubber spatula. In a medium bowl, whisk together the dry ingredients, flour, cocoa, and salt.
- Working in batches, spoon the flour mixture into the wet batter. Beat until fully combined. Add a tablespoon of water at a time into the batter to thin a bit if needed.
- Pour brownie batter into prepared pan. Spread out evenly. Bake for 40-50 minutes. Or using the toothpick test, by inserting a toothpick into the center of the brownies and it comes out clean. Let brownies cool for 45 minutes before slicing.
Notes
- Use a metal pan for this recipe.
- You can add more water to the batter. Do so by 1 tablespoon at a time if you would like the brownie batter to loosen up.
Nutrition
Next time you bake a batch of brownies, with that fudgy texture, and basic ingredients, I hope this is your new favorite dessert to make for your family.
Hungry for more? Try another one of my brownie recipes.
