I’m obsessed with these fudgy chocolate brownies, and trust me, you will be too. They’ve got that perfect balance—crispy edges with an almost gooey center that melts in your mouth. The secret? Using both melted chocolate and cocoa powder for an intense chocolate experience.
It’s a straightforward recipe that delivers bakery-quality results right in your kitchen. Who doesn’t love that moment when you sink your teeth into a warm brownie and get that first hit of rich, chocolatey bliss? But there’s more to these brownies than just their irresistible texture…
Why You’ll Love these Fudgy Chocolate Brownies
While some brownies disappoint with their cakey texture, these fudgy chocolate brownies will make you weak at the knees with their rich, dense centers. I’m talking about that perfect balance where the outside gets just crispy enough while the inside remains decadently gooey.
What makes these special? The combination of melted chocolate and cocoa powder creates an intense chocolate flavor that’s simply irresistible. And that sprinkle of sea salt on top? It elevates the sweetness to new heights. Trust me, your friends will be begging for the recipe.
What Ingredients are in Fudgy Chocolate Brownies?
To create these decadent, melt-in-your-mouth brownies, you’ll need a perfect balance of rich chocolate components and supporting ingredients that bring everything together.
- 170g salted butter, melted
- 170g semi-sweet chocolate chips
- 200g granulated sugar
- 100g light brown sugar
- 40g Dutch-process cocoa powder
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 90g all-purpose flour
- 1/2 teaspoon fine sea salt
- Pinch of sea salt flakes (for topping)
The quality of your chocolate really matters here—I recommend using good quality semi-sweet chocolate chips and Dutch-process cocoa powder rather than natural cocoa, as the Dutch process gives these brownies that deep, intense chocolate flavor that makes them so irresistible.
How to Make these Fudgy Chocolate Brownies
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. A little cooking spray under the parchment helps it stick to the pan perfectly. When preparing your baking space, consider using premium baking appliances to elevate your baking experience.
Step 2: Melt Butter and Chocolate
In a microwave-safe bowl, combine 170g of salted butter and 170g of semi-sweet chocolate chips. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy. The smell alone at this stage will make you weak at the knees.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together 3 large eggs, 200g granulated sugar, 100g light brown sugar, 40g Dutch-process cocoa powder, and 1 teaspoon of vanilla extract for 2-3 minutes. You’re looking for that slightly thickened, well-aerated mixture that gives these brownies their signature crackly top.
Step 4: Combine Chocolate and Wet Mixture
Pour the melted chocolate and butter mixture into your egg mixture, whisking until thoroughly combined. The batter will start to look silky and develop that deep, rich chocolate color that promises fudgy perfection.
Step 5: Add Dry Ingredients
Gently fold in 90g of all-purpose flour and 1/2 teaspoon of fine sea salt with a spatula, mixing just until no flour streaks remain. Remember, overmixing is the enemy of fudgy brownies—this is where restraint pays off.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula, then sprinkle with a pinch of sea salt flakes. Bake for approximately 45 minutes, or until the top is crackly and a toothpick inserted comes out with a few moist crumbs (not wet batter, but not completely clean either).
Step 7: Cool and Slice
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. For the cleanest cuts, refrigerate for at least 30 minutes before slicing with a sharp knife wiped clean between cuts.
Step 8: Store Properly
Store your brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Though honestly, they’ve never lasted more than two days in my house—they’re just that good.
What to Serve with Fudgy Chocolate Brownies
These rich, fudgy brownies deserve the perfect accompaniment to round out your dessert experience. A scoop of vanilla bean ice cream creates that classic hot-and-cold contrast that never gets old, while a dollop of lightly sweetened whipped cream adds a cloud-like softness. For something a bit more indulgent, try drizzling warm salted caramel sauce over the top—the way it seeps into the brownie cracks is pure magic.
Fresh berries offer a bright, tart counterpoint to all that chocolate intensity. And to drink? A cold glass of milk is the time-honored choice, but these brownies also pair beautifully with a hot cup of coffee or espresso for an afternoon pick-me-up that might just become your new favorite snack ritual.
Fudgy Chocolate Brownies Substitutions and Variations
Make these brownies uniquely yours with these simple swaps and additions:
- Chocolate Options: Use dark chocolate chips for deeper flavor or white chocolate for a sweeter twist.
- Flour Alternatives: Swap all-purpose flour with a 1:1 gluten-free baking blend. Almond flour (use 100g) creates a nutty, gluten-free version.
- Dairy-Free: Replace butter with coconut oil or plant-based butter. Choose dairy-free chocolate chips.
- Lower Sugar: Reduce total sugar to 250g without compromising texture. Try coconut sugar for a caramel note.
- Add-Ins: Fold in 70g chopped nuts, 70g dried cherries, or a swirl of peanut butter before baking.
- Flavor Boosters: Add ½ tsp espresso powder to enhance chocolate flavor, ¼ tsp cinnamon for warmth, or 2 tbsp bourbon for grown-up brownies.
- Topping Ideas: Sprinkle with chopped candy bars, crushed peppermint, or toasted coconut after baking.
Leftovers and Storage for these Fudgy Chocolate Brownies
These brownies actually taste even better the next day when the flavors have time to meld. Store them in an airtight container at room temperature for up to 3 days, separating layers with parchment paper to prevent sticking.
For longer storage, refrigerate for up to a week (they’ll become denser and more fudgy) or freeze for up to 3 months. When freezing, wrap individual portions in plastic wrap, then foil.
To refresh, microwave refrigerated brownies for 10-15 seconds—just enough to slightly warm them without drying them out. Frozen brownies should thaw at room temperature for about an hour.
Pro tip: A slightly warm brownie with a scoop of vanilla ice cream transforms day-old leftovers into a dessert worthy of company.
Final Thoughts
These fudgy chocolate brownies strike that perfect balance between rich indulgence and homemade comfort. The combination of melted chocolate, Dutch-process cocoa, and that hint of sea salt creates layers of flavor that simply can’t be matched by box mixes. They’re ideal for those moments when only something deeply chocolatey will do—weekend gatherings, potlucks, or even just a Tuesday night when the chocolate craving hits. The beauty lies in their versatility and reliability; with minimal effort and simple ingredients, you’re rewarded with that signature crackly top and fudgy interior that chocolate lovers dream about. Sometimes the classics endure for good reason.
Frequently Asked Questions
Can I Use Unsalted Butter Instead of Salted Butter?
Yes, you can use unsalted butter. I’d recommend adding an extra ¼ teaspoon of salt to the batter to compensate for the missing salt content. This will maintain the right flavor balance.
What’s the Best Pan Size for These Brownies?
I’d recommend an 8×8-inch square pan for these brownies. It’ll give you the perfect thickness for that fudgy center while ensuring the edges don’t overcook. A metal pan works best for even heating.
How Do I Know When the Brownies Are Perfectly Done?
I look for a crackly top and a toothpick inserted in the center that comes out with a few moist crumbs (not wet batter). They’ll continue cooking slightly after removal from the oven.
Can These Brownies Be Made Gluten-Free?
I’d substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but they’ll still be deliciously fudgy. Just guarantee your blend contains xanthan gum for structure.
Why Is Dutch-Process Cocoa Specifically Recommended for This Recipe?
I use Dutch-process cocoa because it’s darker and less acidic, giving my brownies a richer chocolate flavor and fudgier texture. It also helps create that beautiful crackly top we’re aiming for.