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An easy guide for how to make simply the best brownies with the perfect chewy, fudge texture.
Oh boy, I am a sucker for a dense, fudge brownie. Every single brownie on my blog is stick to your teeth fudgy.
However, today’s simple recipe is more on the chewy side. Forget boxed brownie mix. This easy recipe will be your go-to! Perfect for at home celebrations or for events at school or work.
I took my favorite brownie base and modified it until I achieved a chewy, fudge brownie that’s truly alluring. You may know this base from my brookies, Oreo stuffed brookies, cream cheese brownies and double chocolate brownies.
It’s hard for me to sway from my beloved brownie recipe. As I have said, it is the base for so many others on the site. Until now, it was the only brownie recipe that I baked for my friends and family. This recipe will become a staple in your dessert lineup, too!
There are so many ways to serve these decadent brownies. You could top them with ice cream and chocolate syrup for a deluxe sundae. Throw some fresh berries and whipped cream on top for the perfect summer dessert.
Cut the brownies into fun shapes, like hearts or circles, for children. You could even pair two pieces of brownie with a scoop of your favorite ice cream in the middle. It’s an easy way to create an impromptu chocolatey ice cream sandwich at home.
If you love fudgy brownies as much as I do, then you’ll really like my cosmic brownie recipe!
Why this recipe works
- This combination of semisweet chocolate paired with unsweetened cocoa powder and a touch of sugar makes this recipe pop. It offers a rich, deep chocolate flavor that isn’t too sweet.
- Flour, eggs, and butter work together to build a base for a fudge brownie, but also a chewy texture.
- Whisking the eggs with sugar will aerate the batter, which leavens the brownies.
The best brownie recipe
I love this new recipe I created for you. There’s so much chewy, chocolatey goodness in this recipe. It will become your go-to dessert to please a crowd. It really is the best brownie recipe!
Who doesn’t love chocolate? I know, it’s a favorite for many, but it’s important to use the right proportions to achieve the perfect texture.
I used less chocolate than I normally would. More chocolate typically produces a more fudgy texture. However, I was going for a fusion of fudgy and chewy with this recipe.
And, the best part is this recipe comes together quickly with very few kitchen tools. No electric mixer or stand mixer required. It’s easy to whip together whenever you want (or need) some comfort food.
- Butter: For a rich, chewy brownie, you need to add butter in an appropriate amount. It provides moisture and aeration to the recipe.
- Chocolate: Feel free to select your favorite type of baking chocolate. I prefer semisweet chocolate as it pairs well with unsweetened cocoa powder. However, you may wish to use bittersweet chocolate as a substitute.
- Cocoa Powder: This recipe calls for regular cocoa or Dutch-processed. Cocoa powder assists in creating a rich, chewy texture in the finished dessert.
- Sugar: In addition to adding sweetness, the granulated sugar melts during the baking process. It helps develop the chewy texture, as well.
- Flour: The more flour you use, the cakier a brownie will be. Typically, I use 1 cup of flour for super fudge brownies.
- Eggs: These are the main structure of brownies.
- Mixing bowl: In order to melt the chocolate, you will need a medium heatproof bowl. Heatproof is essential for safely melting chocolate over a barely simmering pot of water.
- Whisk: You need a sturdy, wire whisk to blend the ingredients in this recipe.
- Baking pan: Use a light-colored metal 8×8-inch pan for baking brownies. This color of pan heats slower and more evenly, which results in a better finished product. Additionally, you can easily double this recipe and bake in a 9×13-inch pan for 35-40 minutes.
How to make the best brownies
Is there anything better than homemade brownies? Yum, I can smell them already. Fortunately, this recipe can be made quickly and requires few kitchen tools.
Melting – You’ll start with melting the chocolate and the butter. Then, whisking in the cocoa powder to that mixture.
Mixing – Keep the whisk handy. Next, combine the eggs, sugar, vanilla and salt by whisking. Pour the chocolate mixture into the above mixture and whisk to combine. Finally, fold flour into the mixture, but do not overmix.
Baking – In a 350°F oven, bake the brownies for approximately 25-30 minutes. Then, use the toothpick test to determine doneness.
Step 1: Melt the chocolate and butter
First, melt the chocolate and butter in a heatproof bowl placed over a pot of barely simmering water. Then, continue stirring as it melts.
Alternatively, you can use a glass bowl and heat in the microwave at 30-second intervals stirring in between until fully melted.
Once melted, whisk in the cocoa powder until well combined and the mixture is smooth.
Step 2: Whisk the eggs and sugar
Next, whisk the eggs, sugar, vanilla and salt together until well combined and frothy. This process creates air that will leaven the brownies. As a result, no other leavening agents are needed.
Then, add the warm chocolate and whisk until fully combined.
Step 3: Mix in the flour
Finally, add the flour and use a silicone spatula to fold it in just until it is blended. Take care not to overmix. This could make the final product be overly tough in texture.
Step 4: Bake
Finally, bake the brownies for 20-25 minutes in a 350°F oven. Use the toothpick test to check for doneness.
When you remove the toothpick, it should come out with a few moist clumps clinging to it. There will also be a little batter stuck to the toothpick but it shouldn’t be covered in thick uncooked batter. Take care not to overbake brownies.
Tips for success
- Let the melted chocolate cool some before adding it to the eggs. You don’t want the eggs to scramble. Make sure the eggs are at room temperature prior to combining, as this will make the mixing process easier.
- Measure the flour with care. Accuracy is essential for this recipe. When too much flour is added, the brownies will become dense and hard.
- Sifting the flour and cocoa powder removes any clumps and makes mixing easier.
- Don’t overbake the brownies. Follow the baking time closely. When it appears done, try the toothpick test as instructed above.
Storing & Freezing
To Store: When you have any leftovers of these delicious treats, let them cool completely. Then, you can store them at room temperature in an airtight container for up to 1 week.
To Freeze: These are the perfect make-ahead dessert. The brownies can be frozen for up to 3 months. To use, thaw in your refrigerator overnight and bring to room temperature prior to serving. You can thaw them all at once or one by one.
Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.
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