Classic Fudge Brownies
These classic fudge brownies are completely homemade, and better than anything from a box! They have a chewy fudge-like texture, rich chocolate flavor, and shiny crackly crust.
What I love about brownies is how easily they come together. Even when homemade, brownies take just a few minutes of prep. They’re my go-to for potlucks, dinner parties, and nights at home when we need a sweet treat. And really, who doesn’t like brownies?
This is a classic no-frills recipe made completely from-scratch with real melted chocolate and plenty of butter. These classic fudge brownies are simple, but perfect. They’re rich, very fudgy, and oh so chocolaty.
Table of Contents
- Why this is the BEST brownie recipe
- Ingredients you'll need
- How to make classic fudge brownies
- Tips for making the best homemade brownies
- Recipe FAQs
- More must-try brownie recipes
- Classic fudge brownie recipe
Why this is the BEST brownie recipe
I know you’re going to love these classic fudge brownies! Here’s why:
- They’re completely homemade, but only require 7 ingredients (that you probably already have in your kitchen!)
- These brownies have a chewy fudge-like texture and rich chocolate flavor
- They have the signature shiny, crackly crust
Ingredients you’ll need
Here’s everything required for these brownies. See the recipe card below for the complete recipe.
- Butter, I prefer unsalted.
- Bittersweet or dark chocolate, you can use chopped chocolate or chocolate chips, just make sure it’s real chocolate with cocoa butter and not an alternative like palm oil.
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Salt
How to make classic fudge brownies
- Melt butter and chocolate. Melt in a medium saucepan over low heat, stirring often, until smooth.
- Beat in sugar, eggs and vanilla. Remove from heat, add sugar while hot, and beat by hand for about 30 seconds until combined. Add eggs one at a time, beating in each addition. Stir in vanilla.
- Stir in flour, salt (and mix-ins). Add flour and salt and mix until no streaks of flour remain. If adding chocolate chips or other mix-ins, stir them in.
- Bake. Pour batter into an 8-inch square pan and bake at 350°F for about 30-35 minutes.
- Cool. Cool brownies completely, then slice and serve.
Tips for making the best homemade brownies
- Use high quality chocolate if you can. The chocolate you use will affect the finished brownie and a good chocolate will make a really great browning. But know that they’ll taste amazing no matter what!
- Use bittersweet or dark chocolate. Semi-sweet chocolate will work too if you don’t mind sweeter brownies. Do not adjust sugar amount in the recipe, as it will affect the texture.
- For clean pretty slices: Brownies should be cooled completely to room temperature. Serving the brownies warm from the oven will make for softer, gooey portions, which isn’t necessarily a bad thing!
- Use parchment paper. Line baking pan with overhanging parchment paper to use as a sling to easily transfer brownies from the pan to a cutting board for slicing.
- Adjust bake time for different results. Slightly underbaking the brownies (closer to 30 minute bake time) will result in more dense and fudgy brownies, while baking for longer (closer to 35 minute baking time) will result in brownies that are more cake-like. Both are delicious!
- How to store brownies: Brownies keep very well! You can store them in an airtight container at room temperature for up to a week. I also like stash sliced brownies wrapped individually in plastic wrap in the freezer for a month or more. Enjoy them frozen or let them thaw first.
Recipe FAQs
The main difference is the amount of fat included in the recipe. These brownies include real chocolate and plenty of butter, which makes them very fudgy. If you want a lighter brownie, search for a recipe that uses cocoa powder and baking powder for leavening.
Yes, of course! Add up to 1 cup total of mix-ins such as chocolate or other baking chips, nuts, candies or candy pieces.
baking tip:How to make brownies with a shiny crackly crust
- Follow a recipe that incorporates melted chocolate into the brownie batter. Brownies that use only cocoa powder often bake up with a dull matte finish.
- Mix the sugar into the melted chocolate white it’s still warm. Then once you add the eggs to the batter, beat the mixture for 1-2 minutes. Beating the eggs with the sugar already in the batter will incorporate air, which will rise to the surface during baking and create a thin, meringue-like layer.
More must-try brownie recipes
I’ve used this brownie recipe as the base for these fun brownie flavors:
- Chocolate Chip Cookie Brownies aka “Brookies”
- Pumpkin Cheesecake Swirl Brownies
- Nutella Brownies with Hazelnuts
- Peanut Butter Swirl Brownies
Classic fudge brownie recipe
Classic Fudge Brownies
Ingredients
- ½ cup (113 grams) unsalted butter , cubed
- 3 ounces (85 grams) bittersweet or dark chocolate , chopped
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (90 grams) all-purpose flour (90 grams)
- ¼ teaspoon salt
- Optional add-ins: Up to 1 cup chocolate chips, nuts, candy pieces
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square pan or line with parchment paper.
- In a saucepan over low heat, combine the chocolate and butter. Heat until melted, stirring often.
- Remove from heat and stir in the sugar. Beat by hand for about 30 seconds.
- Add the eggs one at a time, beating well after each. Stir in vanilla.
- Add flour and salt and mix just until incorporated. Stir in the chips or other mix-ins, if using.
- Pour the batter into the prepared pan dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool completely for at least an hour before cutting into squares.
Video
Notes
This recipe was originally published January 2010. Photos and baking tips have been updated
Your recipe and anecdotal notes made for 2 batches of absolutely delicious Brownies!
I’m looking forward to trying more of your recipes while I’m here visiting family in SLC.
Many thanks for sharingÂ
HB
As I said I would return to say what I didn’t have enough of for this recipe & what I used! I didn’t have any semi sweet chocolate so what I did was on the back bottom of a Hersey’s cocoa box they tell you how to make some so I did! I used 3 tablespoons cocoa then 6 teaspoons of butter flavored crisco & 10 1/2 teaspoons sugar! This was put in a sauce pan with the stick of butter But I added 1 cup of semi-sweet chocolate chips & melted then I put the rest of the lovely lady of this recipes ingredients together & WOW! So chocolately & chewy! Never changing this one! TRY IT! 5 Stars Just Isn’t Enough! So I Will Give It The Universe Of Stars! That’s How Much I Love It! God Bless You For Sharing This It Helped Build My Confidence To Explore! I did! I’m Thankful & It Turned Out Delicious! Good Night!
Making right now! Had to change just 1 thing , because I didn’t have it! I won’t say what! When they are done and I like the out come then I will let all know! Stay tuned till then!
Looks lovely
I am so glad to find this recipe – I used to make these brownies all the time from a recipe in a 1960’s ‘Encyclopedia of Cooking’ book – which is long gone. I recalled some of the recipe, but not all – yours is the authentic original! Thank you!
I had a craving for brownies and got your email about these. They were so fudgy and delicious. I also used your shiny crackly crust technique. All in all, the best scratch brownies ever!
Yay! So happy to enjoyed them! 🙂
hey girl- this looks so yummy!
I didn't check your blog soon enough!! We were craving brownies last sunday, found one, and well I can say is "I've had better"! I should have checked out your blog, cause dang do those look good!!