This post may contain affiliate links. Please read my disclosure policy.
The BEST Fudge Brownies recipe makes a rich, chewy, fudgiest brownie with a crisp, crackle top! These easy brownies are a chocolate lovers dream!
Fudge brownies instantly bring a sense of home and comfort for me. For years, I thought the only kind of brownies you could make came out of a box and there is absolutely nothing wrong with that. They are dependable, quick, and so very simple. But, then, I discovered how simple and rewarding it is to make my very own brownies from scratch that I haven’t turned back.
The BEST Brownies Recipe!
I’ve played around with so many ways of making brownies in search of the exact ratios of each ingredient to make the perfect fudge brownie for my family. We had a few requirements – crackle top, crisp around the edges, but chewy on the inside, rich chocolate flavor that makes you instantly crave a large glass of ice cold milk or a hot cup of coffee.
How to Make the Best Fudge Brownies
Making these brownies from scratch is so very easy! You’ll never want to go back to a boxed mix again!
For these brownies, you’ll need:
- butter – butter adds the flavor and moisture to the brownies.
- unsweetened cocoa powder – while many fudge brownie recipes call for melting chocolate for the brownie base, I wanted to simply my brownie recipe by using cocoa powder instead. Generally cocoa powder means a more cake-type brownie, but I’ve adjusted the other ingredients to add just the right amount of moisture to these brownies.
- espresso powder – the espresso powder enhances the chocolate flavor in these brownies (and other chocolate recipes, like my chocolate cake), without adding the flavor of coffee. While I encourage you to include it, the brownies will still be delicious if you must omit it.
- salt – I prefer to use kosher salt in my recipes. If you use table salt, realize that table salt is “saltier” than kosher salt and therefore, you’ll need a little less. I would use ¼ teaspoon of table salt in place of the kosher salt in this recipe.
- sugar – I use a combination of brown sugar and granulated sugar in my brownie recipe. The brown sugar adds moisture and deepens the flavor in these brownies while making the brownies slightly chewy in all the right places. The granulated sugar, along with the eggs, create the crackle topping on the brownies. The combination of the brown and granulated sugar are perfect here.
- eggs – the eggs are the only leavened used in this brownie recipe and provide a very important role.
- all-purpose flour – I use all-purpose flour in this recipe. Once the flour is mixed into the brownies, you’ll want to be certain not to overmix as it will cause cake-like, dense brownies.
- vanilla extract – as in most baking recipes, vanilla extract enhances the flavor and sweetness of the recipe.
- Add-ins – Add-ins are completely optional for this recipe. If you are going to add them, I recommend using chopped pecans or walnuts, chocolate chips or chunks.
How to Store this Recipe
Store baked brownies at room temperature on the counter, under a cake dome or covered with wrap, for up to 3 days.
Prepare according to the recipe instructions. Do not add the cheese. Allow to cool completely and store in an airtight, freezer-safe container for up to 3 months.
To reheat and serve, allow to thaw in the refrigerator overnight. Top the baked pasta with cheese. Reheat and serve.
Here’s my Fudge Brownies Recipe! I hope you love them as much as we do!
Fudge Brownies Recipe
- Preheat oven to 350º F. Line a 9 x 9-inch baking pan with parchment paper. Set aside.
- Melt butter in a large saucepan over low heat. Stir in cocoa powder, espresso powder, and salt until well combined. Remove from heat.
- Stir in both sugars and then the eggs, one at a time, mixing until just blended. Gently stir in the flour and vanilla, along with any add-ins you are using. Pour into prepared baking pan. Top with the chocolate chunks.
- Bake until center of brownies no longer moves when the baking pan is moved or a toothpick inserted in the center comes out with some brownie clinging to it but not liquid, about 30-40 minutes depending on your preference.
- Remove from the oven and allow to cool in the pan for 10 minutes, then lift the brownies out of the pan and allow to cool for 10 more minutes before slicing.
From the Add a Pinch recipe archives. Originally published 2012.