The Best Chewy Fudgy Brownie Recipe

ByCarol Updated
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These are the best chewy brownies with a crackly top. They are gooey, not too sweet and easy to make. Fudgy homemade brownies are quick to whip up at a moments notice. The best part is they are ready in thirty minutes!

Three brownies in front of a bottle of milk.

There are two types of brownies. Cake like brownies and fudgy brownies. Both types of brownies have their place.  Some folks like cake brownies. Some like fudgy brownies such as this recipe. This brownie recipe is rich, chocolatey and tasty. It’s a must try!

Three brownies on a plate with a bottle of milk and a napkin.

Why You’ll Love This Recipe

Simple ingredients – This recipe uses pantry staples such as cocoa powder, sugar and all-purpose flour. You can make these brownies whenever the brownie craving hits.

Satisfying – I usually bake brownies when I have a craving for something chocolate. Something that can be prepared quickly from scratch. There’s no need for a boxed brownie mix. This brownie recipe fits the bill. In less than 30 minutes, prep time included, you can bake these brownies and be waiting for them to cool.

Shiny crackly tops – For years, I have been making cake like brownies. I have been happy with the results. Well, almost. Lately, I’ve missed the crinkled top you get with boxed mix brownies. But these brownies have that spectacular shiny, crackly top.

Brownies cut into squares.

How To Get Shiny Crackly Tops On Brownies

What gives brownies that crackly top?

To get that crackly top on brownies, the butter and chocolate have to be melted together. You must use solid chocolate like chocolate chips or a chopped up baking bar. Cocoa powder alone won’t give you those crackly tops.

How to get the shiny crackly top on brownies – Melt the butter with the chocolate chips in the microwave. Stir till smooth. Mix the granulated sugar into the warm butter and chocolate mixture. Stirring till dissolved.

That’s the key for crackly and shiny tops. Fudgy and chewy.  Ahh. Delicious.

A stack of brownies beside a napkin with a bottle of milk.

Ingredients Needed

  • Butter – I always have salted butter in the fridge so that is what I use.
  • Chocolate chips – Semi-sweet chocolate chips are what I keep in my pantry to use for these brownies and chocolate chip cookies.
  • Granulated sugar – This adds sweetness as well as aiding in the crackly top of the brownies. This recipe only uses 1 cup of sugar. That makes these brownies not overly sweet.
  • Eggs -Use large eggs at room temperature.
  • Vanilla extract – Pure vanilla extract is better for baking than imitation flavoring.
  • Cocoa powder – Natural unsweetened cocoa powder or Dutch process cocoa powder. I’ve used both but I like the dutch process cocoa powder best. It gives a greater chocolate flavor.
  • All-purpose flour – I prefer using unbleached all-purpose flour.
  • Salt – Regular table salt to bring out the flavor in the chocolate.

How To Make Fudgy Brownies From Scratch

Scroll down to the recipe card below for the full ingredient list and instructions.

Mixing brownie batter in a bowl.
  1. In a large bowl, mix the melted butter and chocolate chips together till the mixture is smooth.
Mixing in eggs and vanilla to the brownie batter.
  1. Stir in the sugar till dissolved. Add the eggs and the vanilla extract to the bowl. Mix well. Set aside.
Adding cocoa powder to the flour mixture in a bowl.
  1. In a separate medium bowl, whisk together the remaining dry ingredients.
Mixing in the dry ingredients into the wet in a bowl.
  1. Stir the dry ingredients into the wet ingredients just till combined. Do not over mix.
Spreading the batter in a square pan lined with parchment paper.
  1. With a spatula, spread the brownie batter evenly into the prepared baking pan.
Brownie batter in a baking pan.
  1. Bake at 350℉ for 20 – 25 minutes. Don’t over bake. That will create very dry brownies.

Recipe Tips

  • Metal pans for baking – This recipe requires a 9 inch square pan. A metal pan will give you the best results.
  • Add nuts – If you want some crunch, add 1/2 cup chopped pecans or walnuts to the batter before pouring into the pan.
  • Cutting into bars – Before cutting into perfect squares, allow the brownies to cool completely. I know waiting is the hardest part but it is very important for clean cuts.
  • Chocolate chips – Semi-sweet is my preference but feel free to substitute dark chocolate or milk chocolate chips.
  • Peanut butter – If you want peanut butter brownies, you should try my peanut butter swirl skillet brownie recipe.

How To Store Brownies

Store brownies in an airtight container at room temperature for up to 3 days.

They also freeze well. Place the cooled brownies in a dated resealable freezer bag. Then put into the freezer for up to 3 months.

More Cookies And Bars Recipes

A stack of brownies beside a napkin with a bottle of milk.

The Best Fudgy Brownie Recipe

Carol
A yummy and fudgy brownie that is quick to make and bake. A family favorite!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 16 squares

Equipment

  • 9 inch square metal baking pan

Ingredients
  

  • ½ cup butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • ⅓ cup natural unsweetened cocoa powder or dutch process cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 350°F. Spray a 9-inch square metal baking pan with non-stick cooking spray or line with parchment paper, sprayed with non-stick cooking spray.
  • Place butter and chocolate chips in a large, microwave safe bowl. Microwave till the butter is melted. Timing will depend on individual microwaves.
    1/2 cup butter, 1 cup semi-sweet chocolate chips
  • Mix the melted butter and chocolate chips till smooth. Let cool for a few minutes. Stir in the granulated sugar till dissolved.
    1 cup granulated sugar
  • Add the eggs and vanilla extract. Mix till combined. Set aside
    2 large eggs, 1 teaspoon pure vanilla extract
  • Whisk remaining dry ingredients together in a separate medium bowl.
    1/3 cup natural unsweetened cocoa powder or dutch process cocoa powder, 1 cup all-purpose flour, ½ teaspoon salt
  • Add the dry ingredients to the butter, chocolate and sugar mixture. Mix till just combined. Do not over mix.
  • Pour the batter into the prepared pan. With a spatula, spread the batter evenly in the pan.
  • Bake for 20 – 25 minutes. Do not overbake. Toothpick inserted should come out with a few crumbs.
  • Cool completely before cutting into squares.

Notes

  • Add nuts – If you want some crunch, add 1/2 cup chopped pecans or walnuts to the batter before pouring into the pan.
  • Cutting into bars – Before cutting into squares, allow the brownies to cool completely. I know waiting is the hardest part but it is very important for clean cuts.
  • Chocolate chips – Semi-sweet is my preference but feel free to substitute dark chocolate or milk chocolate chips.
Keyword brownie, cocoa, fudgy, homemade
Did you make this recipe?Let us know how it was!

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