Name: Fudgy Chocolate Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 cup unsalted butter; 4 oz dark chocolate (60-70% cocoa), chopped; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 cup cocoa powder; 1/4 teaspoon salt; 1/2 teaspoon espresso powder (optional); 1/2 cup chocolate chips or chopped chocolate (optional)

Fudgy chocolate brownies are one of my favorite desserts because they’re rich, dense, and full of deep chocolate flavor. I love how they have that signature crackly top and a moist, gooey center that melts in my mouth. Whether I enjoy them plain, with a dusting of powdered sugar, or warm with a scoop of vanilla ice cream, they always feel like a decadent treat.

Fudgy Chocolate Brownies

Why You’ll Love This Recipe

I like this recipe because it’s easy to make in just one bowl and doesn’t require any fancy equipment. The brownies are intensely chocolatey, fudgy, and customizable—I can mix in nuts, swirl in caramel, or add extra chocolate chips for more richness. They’re perfect for casual snacking, a special dessert, or even as part of a celebration spread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Dark chocolate (60–70% cocoa)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Salt
Espresso powder (optional, for enhancing chocolate flavor)
Chocolate chips or chopped chocolate (optional)

Directions

I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan, lining it with parchment paper for easy removal.
In a heatproof bowl, I melt butter and dark chocolate together until smooth, then let it cool slightly.
I whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is glossy.
I sift in the flour, cocoa powder, salt, and espresso powder (if using) and fold gently until just combined.
For extra richness, I stir in some chocolate chips or chunks.
I pour the batter into the pan and bake for 25–30 minutes, until the edges are set but the center is still slightly gooey.
I let the brownies cool completely before slicing for clean edges.

Servings and timing

This recipe makes 9–12 brownies, depending on how I cut them. Prep time is about 10 minutes, baking time is 25–30 minutes, and the total time is around 40 minutes.

Variations

I sometimes add walnuts or pecans for crunch, or swirl in salted caramel for an indulgent twist. When I want a more intense chocolate flavor, I use black cocoa powder or an extra-dark chocolate bar. For a gluten-free version, I replace the flour with a 1:1 gluten-free baking blend. A pinch of cayenne or cinnamon also adds a fun spicy kick.

Storage/reheating

I keep the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for up to 3 months when individually wrapped. To reheat, I warm a piece in the microwave for 10–15 seconds to bring back that gooey texture.

FAQs

How do I get that signature crackly top?

I whisk the eggs and sugar until glossy before adding the dry ingredients, which helps form the crackly crust.

Can I use milk chocolate instead of dark chocolate?

Yes, but I prefer dark chocolate because it gives a richer, fudgier texture. Milk chocolate makes them sweeter and softer.

How can I tell when the brownies are done?

The edges should look set, while the center stays slightly soft. A toothpick should come out with moist crumbs, not completely clean.

Can I make these brownies dairy-free?

Yes, I use dairy-free butter and dark chocolate to make them fully dairy-free.

Why did my brownies turn out cakey instead of fudgy?

This usually happens from adding too much flour or baking too long. I stick to the recipe measurements and check early for doneness to keep them fudgy.

Conclusion

These fudgy chocolate brownies are my ultimate chocolate indulgence—gooey in the center, crisp on top, and loaded with rich flavor. I love how simple they are to make, and they never fail to impress. Whether I serve them warm with ice cream or enjoy one straight from the pan, they’re always the perfect treat.