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Fudgy Brownies Recipe – How to Make it in 10 Simple Steps

This is a close look at pieces of fudgy brownies with chocolate drizzle.

While many people love baking from scratch, one thing that many people use a mix to create is the humble brownie. Often, when home bakers attempt brownies a few times, the results are less than impressive. The brownies may taste too bitter or not chocolatey enough.

Fudgy Brownies Recipe

April Freeman
Thick, chewy, and loaded with chocolate flavor, this recipe for Fudgy Brownies is the one to reach for when you have a serious chocolate craving. Whether you eat them warm out of the oven, pull them from a lunchbox at room temperature, or cover them in vanilla ice cream and hot fudge sauce, these brownies are going to be a family favorite for sure.
Prep Time 20 mins
Baking Time 55 mins
Total Time 1 hr 15 mins
Cuisine American
Servings 24 2-Inch Brownies


  • 9×13-Inch Baking Pan
  • Large bowl
  • Small saucepan
  • Medium-Sized Bowl
  • Electric Mixer
  • Large Wooden Spoon
  • Rubber Spatula


  • 4 pcs Large Eggs
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • ¾ teaspoon Baking Soda
  • cups Baking Cocoa
  • 1 teaspoon Vanilla Extract
  • 2 sticks Butter
  • cups Sugar
  • cups All-Purpose Flour
  • 2 cups Chocolate Chips


  • Preheat your oven to 350 degrees and grease a 9 by the 13-inch baking pan.
  • Place both sticks of butter in a large bowl. Cut the butter into large chunks, with each chunk being 2 to 3 tablespoons. Microwave the butter for 30 seconds. Stir it and then microwave it for another 20 seconds. By this point, the butter should be fully melted.
  • Add the sugar to the butter and stir it for about 30 seconds to try to dissolve as much of the sugar as possible. If you don’t have a microwave, you can put the butter in a small saucepan and melt it over low heat, adding the sugar once it is melted. You don’t want to heat the butter until it is bubbly. It should just be very hot.
    This is a bowl of sugar and butter mixture.
  • Crack the eggs into a medium-sized bowl, and beat them well with a fork. Add the cocoa, salt, baking powder, and vanilla and beat these together. You can use an electric mixer if you desire. The mixture will be a thick paste once it is all combined. You can do this while you are microwaving your butter.
    This is a bowl of of egg and cocoa mixture with a pasty texture.
  • Add the cocoa and egg mixture to the bowl that contains the melted butter and sugar mixture. Stir this mixture with a large wooden spoon until everything is fully combined. 
  • Add the flour and the chocolate chips, stirring again until the ingredients are fully incorporated.
  • Use a rubber spatula to spread the mixture into the prepared pan into an even layer.
  • Bake the brownies in the center of the preheated oven for 40 to 55 minutes. The top of the brownies should be shiny and the edges should be set. The center of the brownies should look rather moist. If you poke a toothpick into the center, it should come out clean, except for a few crumbs clinging to the toothpick.
  • Let the brownies cool in the pan for about half an hour to set up before serving warm. They are also very good at room temperature. Store the brownies covered with a plastic lid or with aluminum foil for up to a week. Alternatively, you can slice them into squares and keep them in an airtight container. 
  • These brownies freeze very well. Store them in the freezer for up to three months, tightly wrapped in aluminum foil. To thaw, move them to the refrigerator overnight before you want to serve them. Then, let them return to room temperature before serving. 
    This is a slice of chocolate fudgy brownie on a plate.


Generally, the texture isn’t what is wanted. Some recipes make the brownies too much like cake, while others are too dry. Failures like this force bakers to turn to boxed mixes. After all, it’s often cheaper, quicker, and easier to just add some eggs, oil, and water to a pre-made mix, stir, and pop the pan in the oven.
However, you can make a batch of homemade brownies that are just as good, if not better, than a boxed brownie mix with our recipe. Our recipe has the perfect balance of moisture, chocolate flavor, sweetness, and chewy texture. 
Our recipe uses the typical kind of baking cocoa that you will find in just about every grocery store in the baking aisle. Did you know, however, that there are two different kinds of cocoa available in the grocery store? In many places you can find both natural cocoa powder and what is called “Dutch process” cocoa powder.
Both kinds of cocoa are made from cocoa beans that are harvested, dried, roasted, and ground into a dry powder. However, Dutch-process cocoa beans go through a washing process that neutralizes the natural acids found in the beans. This means that when you use Dutch-process cocoa for baking, the chemistry might be off if the recipe isn’t calibrated for Dutch-process cocoa powder. Recipes made with Dutch-process cocoa powder use baking powder and don’t need baking soda at all. Dutch-process cocoa dissolves more easily than natural cocoa and gives baked goods a darker color and a more mellow flavor. 
Recipes made for natural cocoa will feature baking soda which neutralizes the acids in the cocoa and helps the baked goods rise. Our recipe for Fudgy Brownies uses natural cocoa, and therefore, baking soda is added to the batter to neutralize the acids found in the cocoa.
Keyword Dessert, Fudgy Brownies, Recipe

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