Thick, rich fudge brownies that are truly *perfect* and ridiculously easy to make.
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perfect fudge brownies
What makes the perfect fudge brownies perfect? Well, I guess perfect is subjective as everyone is searching for different characteristics for their brownie. But if you have been on the hunt for brownies that are thick, rich, perfectly fudgy, and have that shiny crackled top, you’ve definitely come to the right place! Seriously, these brownies are ridiculously delicious and easy to make. All you need is 8 ingredients that are probably in your pantry already!
why you’ll love these fudge brownies:
- They have a crinkle top. As all brownies should!
- They’re *thick*: No thin brownies here, these are super thick which allow more fudginess to take place.
- They’re super rich and fudgy. These brownies are so fudgy and rich thanks to a mix of melted chocolate directly in the batter and dutch process cocoa powder.
expert baking tips
Weigh your ingredients: My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the batter carefully: When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
The secret to crackled brownie tops: The secret to getting those perfectly crackled tops in this small batch brownie recipe is all in the eggs, sugar, and chocolate. We’ll beat the eggs and sugar together vigorously for a few minutes so it gets nice, light, and foamy. This will add air into the batter, which will cause the brownies to rise, then fall while baking – leading to that perfectly crackled top. Also note that I’ve found that chocolate chips make a more prominent crackled top than chocolate bars.
How to get perfect brownie slices: Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking: Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. The listed time for baking is 20 minutes which is true if your oven is at 350F and are using a standard metal baking dish. I recommend against using glass pans, so please note that if you do use a glass pan, your baking time will increase. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!
How to make your chocolate more chocolatey: The secret to getting more flavor out of your cocoa powder? Bloom it! Usually this is done with a hot liquid like espresso, but since we don’t want to add liquid into these brownies, we’ll do it by mixing the cocoa into the hot chocolate/butter mixture.
A note on oven temperature: Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for fudge brownies:
- All purpose flour: lends some structure to the brownies and makes them slightly chewy. If you’d like to make these gluten-free, you can use a 1:1 swap gluten free flour.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the brownies.
- Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
- Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
- Dutch-processed cocoa powder: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa powder can easily be substituted in here. Just note that your brownies will be a little lighter in color.
- Instant espresso*: helps bring out the chocolate flavor from the chocolate and cocoa (*optional but strongly recommended!) If you are looking for even more chocolate flavor, try blooming your cocoa with espresso! Instructions on how to do so are listed earlier in this post.
- Eggs: binds the brownie batter together, adds moisture to the brownies, and is the main contributor in getting that perfectly crackled top.
how to make perfect fudge brownies
Melt the butter and chocolate.
Start by melting together the butter and chocolate, either in the microwave or on the stove top. Once the mixture is completely melted and smooth, whisk in the cocoa powder and instant espresso. Set aside.
Whip up the eggs.
This step is super important in getting that classic and desirable brownie crinkle top. It seems excessive, but you’re going to need to beat the eggs and sugar together on high speed for 4 minutes. Trust the process!
Combine.
Gently stir the chocolate mixture into the beaten eggs, then whisk in the dry ingredients just until no flour streaks remain.
Bake.
Pour the brownie batter into a prepared 8″ baking dish. Bake for 30-35 minutes, until the brownies only slightly wobble when the pan is moved. Wait for the brownies to fully cool to room temperature before slicing. Serve plain or with some vanilla ice cream and enjoy!
perfect fudge brownies recipe q&a
Can I double this brownie recipe?
Of course – simply double all of the ingredients and bake the brownies in a 9×13″ pan, or bake them in two 8″ square pans. Be sure to keep an eye on the brownies if baking in a different sized pan, as the bake times may vary. If you’re looking for a smaller batch of these brownies, you can check out my small batch brownies here!
WHAT MAKES BROWNIES CAKEY VS FUDGY?
The amount of flour in the brownies is the main decider in if a brownie will be cakey or fudgy. Brownies that have more flour in them develop more gluten (structure) in the batter, which makes them cakier. These brownies use a small amount of flour relative to the other ingredients, which makes them fudgier. We also don’t use any baking powder or baking soda in these so that they stay super dense.
Do I need to use instant espresso?
Not if you don’t want to! The instant espresso is simply there to compliment and enrich the flavor of the chocolate, you can’t really taste it in them. However, if you are avoiding espresso for any reason you can definitely leave it out and you will still have delicious fudge brownies.
How to store fudge brownies
These brownies can be stored in an airtight container at room temperature for up to 5 days, or stored in the freezer for up to 3 months.
tools and ingredients
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did you make this recipe?
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Perfect Fudge Brownies
Ingredients
- 170 g unsalted butter (¾ c.)
- 270 g semi-sweet chocolate chips (1 ½ c. + 1 tbsp.)
- 40 g dutch process cocoa (¼ c. + 2 tbsp.)
- 1 ½ tsp. instant espresso powder *optional
- 3 eggs
- 300 g granulated sugar (1 ½ c.)
- 120 g all purpose flour (1 c.)
- ¾ tsp. salt
Instructions
- Preheat the oven to 350°F / 175°C. Grease and line a 8" square pan with butter and parchment paper.
- In a medium saucepan set over medium heat, melt together the butter and chocolate. Turn off the heat, then immediately whisk in the cocoa powder and instant espresso.
- In a medium sized mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat together the eggs and sugar for 4 minutes.
- Slowly whisk the melted chocolate mixture into the egg mixture.
- Add in the flour and salt. Whisk together just until no flour streaks remain.
- Pour the brownie batter into the prepared pan. Bake for approximately 30 minutes, or until the brownies are set on the outsides and only slightly jiggle in the middle.
- Wait for the brownies to fully cool before cutting. Serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
I made your small batch brownies and loved them! I wanted to know how many chocolate chips you would add in this recipe since it wasn’t mentioned? (after the flour part).
I’m so happy you like the small batch version, thank you so much! If you wanted to add in chocolate chips here I would recommend adding in 135g (3/4 c.) to get the same amount that’s in the small batch version.
These are the best brownies I’ve ever made! Although, I was wondering what the best way to store them are.
Thank you so much! You can store these in an airtight container at room temperature 🙂
These brownies are INSANE. I’ve made a double batch twice, once making half with peanut butter chips and the other adding peppermint extract to half. All of them have been so gooey and rich, my friend said they should be called billionaire brownies! HUGE hit – this will always be my go-to brownie recipe!
Ahh thank you so much, Shelley! I’m so happy you and your friends like them and it means the world to me that you’d use these as your go-to recipe! 🙂
used this recipe about 5 times now and always had amazing results, everyone loves them and has come back wanting more! thank you!!!
Oh my gosh thank you so much, I’m so happy you like the recipe! 🙂
I love my brownies to be nice and fudgey. This recipe is PERFECT for that. My brownies did take about 40 minutes to be done but that’s fine, they came out perfect
Would this recipe be ok if I added some kinder pieces threw the batter before I bake ?x
Hi, I don’t see why that would be a problem – it sounds delicious!
absolutely amazing! the brownies were so rich so perfect if you have a sweet tooth like me! super simple recipe to follow and perfect result! thank you so much
Thank you so much Aiden! I’m so happy you enjoyed the recipe! 🙂
Can I use brown sugar instead of white sugar?
Hi, I don’t see why not! The brownies will be a bit more moist and will have a molasses-ey hint to them. I’d love to know how they turn out if you try it!
I made these for the second time this week and everyone at work thinks I’m some kind of master baker! Lol! I did use a glass pan bc that is all I have but 10-20 mins extra and still perfection. Thank you so much!!
Thank you so much for making these, so happy you and your coworkers enjoyed the recipe! 🙂
I’m unsure what’s gone wrong – followed the recipe & using a 8 inch square pan but it seems like it makes very thick brownies and they have been cooking for 45 mins so far and still not cooked, hmmm
hi, there are a few factors that could lead to this; your oven might not be getting hot enough (sometimes the temp displayed is not what it really is inside!) or if you are using a glass pan it will take much longer (I don’t recommend glass for baking for this reason). Also, fudge brownies will never look done with a toothpick since they are meant to kind of be “wet” in the center. They are done when the edges are set and they only ever so slightly wobble in the center. I hope this helps and hope they turn out for you!
Hey, your recipe is amazing!!!!
Thank you so much, so happy you like it! 🙂
Perfection!
Thank you so much! <3
30 mins baking time isnt working for me, the middle area is still raw, however the edges are perfectly cooked.. i keep putting it in and out of the oven. it tastes great tho! :>
Hello! If it’s not done after 30 minutes that could be for a variety of reasons – if you’re using a glass pan it will take much longer, if your oven temperature is off (I highly recommend an oven thermometer, my oven runs lower than it claims to be!) Also, baked goods continue to bake when taken out of the oven so if the edges are done and the middle isn’t wobbly anymore, it should be perfectly cooked once you let it sit and come to room temperature. I hope this helps!
Have to write A comment having spend most of my weekends for the past 5+years trying to make the best brownies and some good some not so good , but omg these were unreal my go to recipe now thank you so much !! x
Ah thank you so much, so happy you love the recipe!!
Hi! Am I misreading the instructions? How can I add the espresso to the melted chocolate without it seizing? My first batch was ruined but I’m determined to try again 🙂
Hi! The instant espresso shouldn’t be seizing so long as you are using the powder, if you are using espresso brewed with water then it will seize the chocolate. I hope this helps and I will update the instructions to say powder so that’s a little more clear – thank you!
Hi thank you so much for this recipe, can I reduce the sugar a bit? If yes, what quantity can I reduce that won’t affect the outcome, thanks
Hi! So sorry for the late reply – I have not tested this recipe with reduced sugar, the most I would probably recommend reducing it by would be 25-50%. The sugar acts not only as a sweetener but also helps lock in moisture and gives it some texture so you are bound to have some changes when you reduce it. I’d love to hear how it turns out if you try them with reduced sugar!
I loved them:) baked them a little too long the first time
Made the brownies, they are excellent!!! I opted to put the expresso in the brownies.
Thank you so much for making them, I’m so happy you liked them! 🙂
How much expresso and when do you add it?
Hi! Sorry, the espresso should be listed as optional. If you want to add it you would add 1 oz and add it at the same time as the cocoa!