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.
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
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
- The quality of chocolate you use will affect the finished brownie. Use high quality chocolate if you have it, but know that they’ll taste amazing no matter what!
- I prefer to use bittersweet or dark chocolate for this recipe, but 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.
- Brownies should be cooled and set completely for clean-cut slices. Serving the brownies warm from the oven will make for softer, gooey portions.
- 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.
- 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!
- 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.
Homemade brownie FAQs
There are two things to remember if you want brownies with a shiny, crackly crust:
1. Follow a recipe (like this one!) that incorporates melted chocolate into the brownie batter. Using only cocoa powder can create a dull matte finish.
2. Beat sugar into the melted chocolate while it’s hot, and then beating the eggs into the batter incorporates air, which will rise to the surface during baking and create a thin, meringue-like layer.
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.
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
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This recipe was originally published January 2010. Photos and baking tips have been updated.
Classic Fudge Brownies
- ½ cup unsalted butter (1 stick, 113 grams), cubed
- 3 ounces bittersweet or dark chocolate (85 grams), chopped
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (90 grams)
- ¼ teaspoon salt
- Optional add-ins: 1 cup chocolate chips (170 grams), nuts, candy pieces (113 grams)
- 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.