Ultimate Brownies

Ultimate Fudgy Brownies

By Tessa Arias
May 19th, 2014
4.80 from 277 votes
4.80 from 277 votes

Ultimate Brownies are ultra thick, fudgy, chewy, and chocolaty with a crackled crust on top. It took over 6 batches to get this recipe JUST right!

Yield: 9 large brownies

Prep Time: 15 minutes

Cook: 35 minutes

Tessa's Recipe Rundown...

Taste: Ultra chocolaty. I think a lot of us enjoy the texture of box mix brownies, but they typically have an utter lack of wonderful chocolate flavor. This recipe uses a combination of semisweet chocolate chips and unsweetened chocolate to give you a knockout punch of chocolaty goodness.
Texture: The best part. These brownies are thick, fudgy, and chewy. They are ultra moist without feeling heavy and underbaked. They have that perfect crinkly crust on top which I’m completely obsessed with. They are perfect to me!
Ease: There are definitely easier brownie recipes out there, however the ULTIMATE brownie takes a bit of extra work. You can still get these in your mouth within an hour but you’ll be melting chocolate and whipping eggs and sugar in an electric mixer. It’s all worth it!
Appearance: Ultra thick with a crackled crust on top!
Pros: Brownie perfection. At least I think so.
Cons: With the exception of a few dirty dishes, there aren’t many bad things about this recipe.
Would I make this again? Uh, yeah. Duh.

I’ve shared a LOT of brownie recipes throughout the years. Not to mention my Ultimate Brownie Guide.

9 squares of the best fudgy Ultimate Brownies!

If you couldn’t tell, I really love brownies from scratch. I love them because they satisfy my chocolate craving and are the perfect amalgamation of cake, cookie, and fudge.

There are a LOT of brownie recipes in the archives. They all meet different texture and taste cravings.

This recipe? It’s the definition of FUDGY. As dense, rich, and fudgy as a brownie could be without actually being candy.

It only took 6 batches to perfect. Yes, 6 batches. That’s how much I love brownies and love you guys!! I want to give you the ultimate version of my favorite goodies because I’m here to make your life more delicious.

How to Make the Ultimate FUDGY Brownies

stack of fudgy ultimate brownies leaning on each other

Let me explain the madness behind this brownie recipe. You can skip this if you don’t care WHY these brownies are the way they are and you just want them in your mouth like, now.

What kind of chocolate is best in brownies?

With fudgy brownies, melted chocolate is key. If we add cocoa powder to this recipe they become more cakey or chewy instead of rich and dense.

In this recipe there are two types of chocolate: semisweet chocolate chips and unsweetened chocolate. They’re melted together with the butter to form the base of this recipe.

I find it gives the perfect balance of chocolate flavor without tasting too bitter or intense. Plus the chocolate chips play a secret role… they help to form that brownie crust on top!

Be sure to let the melted chocolate cool slightly before adding it to the batter, you don’t want to scramble your eggs with molten hot chocolate.

Butter for Brownies

The recipe takes 1 1/2 sticks of unsalted butter (6 ounces, 170 grams, or 12 tablespoons) and melts it down with the chocolate. This helps prevent the chocolate from seizing if melted by itself, and allows the ingredients to become homogenized.

To make these brownies ultra thick and tall, we’re basically baking a 9×13-inch pan worth of batter in an 8×8-inch pan. That’s why there seems to be so much butter.

The reason we melt butter in brownie recipes instead of beating room temperature butter with sugar is because that helps give a rich, chewy, fudgy texture. Beating butter incorporates air and gives a more light, airy, cakey texture which we don’t want in a brownie. Well, you might want that but I don’t!

I actually recently experimented with Butter vs. Oil in Brownies to see how the type of fat used affects the final result. Check out my Butter vs. Oil in Baking article for a full breakdown on each of these fats and how they affect tenderness, flavor, and texture in baked goods (and not just brownies). You might just understand why I opted to only use butter in these Fudgy Brownies!

sliced brownies on a pan comparing whether oil or butter is better in baking

Can I use salted butter instead?

Yes, just omit the salt called for in the recipe.

How much sugar in brownies?

1 1/2 cups of granulated sugar is called for in this recipe. Again, if this seems like a lot that’s because these are very tall brownies so there is a lot of batter. Also, we’re using a large amount of unsweetened chocolate so we need to sweeten the brownies up a little.

Important to note: the sugar doesn’t just provide sweetness, it also affects the texture. Sugar is essential to creating ultra moist and rich brownies. If you reduce the sugar, the brownies become more dry and cakey.

How to get brownies with that crackled crust on top?

In this recipe we whip the eggs with the sugar.

That’s right, we use an electric mixer to beat the sugar with the eggs for three whole minutes until the mixture is light and ribbon-thick. Why? This ensures the sugar is dissolved into the batter, enabling a soft yet fudgy texture and crackly crust. I learned this technique from this brownie recipe. More tips for achieving those perfectly crinkly crusts in my How to Make Brownies with Shiny, Thin Crust article. Lots of shocking side-by-side comparisons included, like this one below:

overhead shot of chewy brownies, no chocolate chip brownies, powdered sugar brownies, and cooled butter brownies

Note: the amount of time it takes for your mixer to beat the eggs and sugar will vary. You’re looking for the mixture to become lightened in color and really thick. This can take anywhere from 3 to 8 minutes depending on your machine.

Want fudgy brownies? Add an extra egg yolk!

As you may know, eggs not only act as a binding agent in baked goods but they also add structure, richness, and enhance texture. This recipe calls for three whole eggs plus one egg yolk. Why the yolk?

The fat in the yolk creates a rich, moist, fudgy, chewy texture that just melts in your mouth. I love adding an egg yolk to my cookie recipes too to get them really chewy. Try it!! Also be sure to use large eggs. I was so pleased when I discovered I was able to add an egg yolk and STILL get that tissue-thin crust on top. Beating the eggs and sugar is pretty magical.

Which flour to use for brownies?

All-purpose flour is the way to go here. Cake flour makes these brownies way too tender and light. To make chewy fudgy brownies, we only need to use a little bit of flour. Any more flour will create tougher or cakier brownies.

If you want to be super accurate and weigh your flour, which I highly recommend, 3/4 cup equals 94 grams or 3.3 ounces. Otherwise be sure to use the spoon and level method to measure your flour to avoid dry brownies.

IMPORTANT: How to tell when brownies are done baking?

Bake these brownies in a 350°F oven for 35 to 40 minutes. There will absolutely be moist crumbs attached to a tester by the end of the baking time. That’s what we want. The brownies will continue to set as they cool. This recipe must be served after they’ve cooled to room temperature completely. In fact, they solidify into even more fudgy brownie bits if you chill in the fridge before slicing and serving.

If you prefer less rich and gooey brownies, add 5 to 10 minutes to the baking time.

Use a METAL PAN for this recipe!!

Glass and ceramic pans will not work for this recipe. They take longer to heat up and will prevent the center of the brownies from cooking before the outside edges are too hard. You’ll be left with gooey gummy brownies instead of perfectly fudgy brownies. This is my favorite pan to use for brownies.

Learn more in my Glass vs. Metal Baking Pans article.

comparison in height differences of brownies baked in a metal pan vs. a glass pan

How to cut brownies perfectly:

Science has shown our visual perception of food actually influences how tasty we perceive food to be. If you want to get perfectly clean, neat, and even brownie slices, check out my How to Cut Brownies Cleanly in 5 Steps article. Don’t worry – even if you don’t follow all these tips, your brownies will taste just as delicious.

messy brownie slices vs clean brownie slices

How to store brownies:

The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled.


This brownie recipe is written exactly the way it is for very specific reasons, as noted in the explanations above. If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan the results will NOT be the same. Feel free to add in nuts, chocolate chips, toffee bits, or anything else to the batter.

More Brownie Recipes:

4.80 from 277 votes

How to make
Ultimate Fudgy Brownies

Yield: 9 large brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ultimate Brownies are ultra thick, fudgy, chewy, and chocolaty with a crackled crust on top. It took over 6 batches to get this recipe JUST right!


  • 1 cup (170 grams) semisweet chocolate chips
  • 4 ounces (113 grams) high quality unsweetened chocolate, chopped
  • 1 1/2 sticks (170 grams) unsalted butter, cut into pieces
  • 3 large eggs plus 1 egg yolk
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup (94 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt


  1. Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with foil or parchment and spray with nonstick cooking spray. Do NOT use glass or ceramic baking pans for this recipe, they will not allow the brownies to cook through the center.

  2. In a large microwave-safe bowl, combine the chocolate chips, unsweetened chocolate, and butter. Microwave for 1 minute, then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

  3. In a large bowl, use an electric mixer to beat the eggs, egg yolk, and sugar on medium-high speed until light and thick and ribbony, about 3 to 5 minutes or more depending on your mixer. Beat in the vanilla extract.

  4. Using a rubber spatula, gently stir in the cooled chocolate butter mixture. Gently fold in the flour and salt until combined.

  5. Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, about 35 to 40 minutes. Do not overbake the brownies as they will continue to bake once they’re out of the oven.

  6. Let cool completely to room temperature before slicing. Serve at room temperature or chilled for an even fudgier texture.

Recipe Video

Recipe Notes

To double this recipe, use a 9x13 pan and bake for the same amount of time.
Course : Dessert
Cuisine : American
Keyword : fudgy brownies

May 2021 Baking Challenge

This recipe was the May 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s brownies:

This recipe was originally published in 2014 and updated in 2021 with more tips and new photos. Photos by Ashley McLaughlin.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Audrey — September 19, 2022 at 11:16 pm

    What kind/brand of unsweetened chocolate would you recommend? What are the requirements for the type of unsweetened chocolate? Thank you!

    • #
      Kiersten @ Handle the Heat — September 20, 2022 at 1:00 pm

      Hi Audrey! Any type of unsweetened chocolate will work! Basically, you’re just looking for a baking chocolate without added sugar. Common supermarket brands include Baker’s or Ghirardelli – and Tessa typically uses Ghirardelli in baking brownies. I hope that helps 🙂 Let us know what you think of these brownies once you have given them a try! Happy baking!

      • #
        LuAnn — November 26, 2022 at 1:16 am

        can this recipe be doubled for a 13 x 9 baking pan? brownies look super delicious. thanks.

        • #
          Kiersten @ Handle the Heat — November 28, 2022 at 1:39 pm

          Hi LuAnn! Yes, there’s a little note at the bottom of the recipe. That will work fine. Let us know what you think once you’ve given these brownies a try 🙂

  2. #
    Carmela — August 22, 2022 at 7:20 am

    Super lovely recipe. Truly the best brownies ever! A huge fan favourite at home :). Would we be able to freeze these? What are the make ahead instructions if possible?

    • #
      Kiersten @ Handle the Heat — August 22, 2022 at 12:00 pm

      Hi Carmela! I’m so thrilled to hear that you enjoyed these brownies so much! Yes, you can absolutely freeze these brownies! Wrap individual slices, or the entire uncut slab, very well in plastic wrap, and then inside a ziptop bag or airtight container. Thaw overnight in the fridge before serving! Bonus tip: these are even better when cold, because they are extra extra fudgy when cold!! You can also make the batter for these brownies 24 hours ahead. Prep as the recipe states, pour the batter into the prepared tin, and cover well with plastic wrap and refrigerate until ready to bake. You can bake straight from the fridge (assuming you’re using a metal pan, so it won’t shatter!) and you may just have to bake a few minutes longer than the recipe states, to account for the batter being so cold. I hope that answers your questions! Happy baking 🙂

  3. #
    Shital — July 7, 2022 at 12:56 am

    Is it ok if I use 70% chocolate in the recipe? If yes then how much sugar should i reduce?

    • #
      Kiersten @ Handle the Heat — July 11, 2022 at 1:40 pm

      Hi Shital! That should be just fine! I wouldn’t recommend reducing the sugar, even with the slightly sweeter chocolate addition, as it will mess with the chemistry of the recipe too much and you might not get the incredible fudgy texture or the paper-thin crust! Let us know what you think once you have tried these! Happy baking! 🙂

  4. #
    Haleema — May 31, 2022 at 10:47 am

    I have an 11 by 11 inch pan, would you have any idea the baking time or how much I should add to the recipe?

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 2:24 pm

      Hi Haleema! Unfortunately, we have not tested this recipe in an 11×11 pan. If you make the recipe as written, the brownies will be much thinner than the photos show. I would start baking for at least 10 minutes less than the recipe states, and check for doneness with a skewer as Tessa says in the recipe. Let us know how you like the brownies! Good luck 🙂

  5. #
    Haleema — May 31, 2022 at 5:15 am

    Hii, Love the recipe. I have a question concerning the batter. I would like to bake fresh brownies however don’t have time to make the batter and bake in the same day since I need 2 batches. Do you think it would be okay if I refrigerate the batter overnight? Would that affect it in any way? Thanks!

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 2:15 pm

      Hi Haleema! Yes, you can absolutely refrigerate your brownie batter overnight! Tessa talks about refrigerating brownie batter overnight, as well as several other things, in this article about achieving that beautifully crinkly crust on top of brownies! Just make sure to wrap the top of your pan with plastic wrap, so the brownie batter doesn’t pick up any unwanted tastes/smells from your fridge! Happy baking! 🙂

  6. #
    Gwen — May 25, 2022 at 7:21 am

    ABSOLUTELY AMAZING!!! Made these for my track team and they vanished Best brownie recipe I’ve tried!! 5/5

    • #
      Kiersten @ Handle the Heat — May 25, 2022 at 7:42 am

      YAY!! So happy to hear you and your track team loved these brownies, Gwen!! 🙂

  7. #
    Em Dill — March 28, 2022 at 12:48 pm

    2 question: We want to make these but instead of putting them in a regular pan, we want to make them bites using a silicone mini muffin pan. The cups in this pan are square and are 1.5 x 1.5″ and .5″ deep. 1) How full should each cup be and 2) how long should it bake for? The pan sits on a a cookie sheet for stability.

    • #
      Emily — March 30, 2022 at 3:07 pm

      We haven’t tried using a silicone pan before with this recipe, so I can’t say for sure! Please let us know how it goes if you give it a try. Good luck!

  8. #
    Michelle — March 23, 2022 at 11:13 am

    If I could give this a 10 star rating, I would. Honestly, the best brownies I’ve ever made or had. Easy to make and follow. It has a wonderful layer on top and a gooey chewy middle and a rich chocolate taste. I’ve made these several times bc I get requests for them all the time. If you have not made these brownies yet, you should. Like right now.

    • #
      Emily — March 25, 2022 at 2:31 pm

      So happy you love this recipe so much, Michelle! Thanks for taking the time to comment, we appreciate it! 🙂

  9. #
    Julia — February 25, 2022 at 6:36 pm

    The brownies tasted AMAZING! However I found them really hard to cut neatly so they didn’t look beautiful (that didn’t stop my family from gobbling them up!).

    Any tips on how to cut neatly?

    • #
      Emily — February 28, 2022 at 10:12 am

      Hi Julia! Try running your knife under hot water before slicing. Then wipe off the knife in between slices 🙂

    • #
      Amber — July 15, 2022 at 9:52 am

      A plastic knife – the brownie won’t stick to it! Cuts through any brownie without tearing them.

  10. #
    Elizabeth — January 28, 2022 at 4:16 pm

    Hello Tessa,

    I hope all is well and wonderful. This brownie recipe is absolutely phenomenal, and I cannot thank you enough for sharing it. 3 days after the first time I made them, my husband proposed. I always joke with him that these brownies were the reason why.

    From co-workers to my in-laws, these brownies are the most frequently requested recipe from my repertoire. Your soft batch chocolate chip cookies are the 2nd, and your oatmeal chocolate chip cookies are the 3rd. Also, your pie crust recipe has never let me down.

    Many thanks for your time, your recipes, and for making mu kitchen my family’s favorite room.


    • #
      Emily — February 1, 2022 at 1:13 pm

      Oh wow, love this!! Another reader’s husband proposed after she made our Bakery Style Chocolate Chip Cookies! I’ll be sure to pass this along to Tessa, it’ll make her day! Thank you so much for taking the time to comment, I’m so thrilled you’re loving our recipes 🙂

  11. #
    Paulette McCarron — January 16, 2022 at 8:17 pm

    My most requested brownie! thank you for an awesome recipe.

  12. #
    khads — November 30, 2021 at 10:06 pm

    Hi Tessa
    I’ve been following ur recipes for a long time now and they are my favourite go to recipes
    Thank you for sharing your recipes and helping us home bakers grow our business
    I would like to ask if we can substitute chocochips with chopped up dark coverture chocolate ?

    • #
      Emily — December 1, 2021 at 11:06 am

      Thanks so much for sharing, I’ll be sure to pass along your kind words to Tessa. You can try coverture chocolate, but keep in mind that chocolate chips actually help to form the brownie crust on top, so your results may be a bit different. Please let us know how it goes 🙂

  13. #
    LoriM — November 26, 2021 at 3:33 pm

    I’m a terrible baker so this is probably a dumb question. Can I use one of those brownie pans that makes all the individual sections with edges?

    • #
      Emily — December 1, 2021 at 11:46 am

      We haven’t tried that, but it should be fine! You will need to adjust the baking time though. Let us know how it goes!

  14. #
    Gayathri Devi K — October 20, 2021 at 8:56 am

    Hi I made the brownie but it became gooey and sunk in the middle, I use convection type microwave oven, I set the temp 180deg C, rough conversion of 350F. Where did I go wrong? I used the 8 inch pan and it’s non stick type pan. Is it due to pan or temp setting, my brownie went wrong?

    • #
      Emily — October 20, 2021 at 12:25 pm

      Hi Gayathri! When using a recipe that doesn’t call for a convection oven, you’ll actually need to make some adjustments. Click this link HERE to be taken to our Oven 101 article for more details. Sunken brownies are usually due to over mixing. Did you use a metal baking pan? Glass or ceramic pans bake the edges a lot quicker, and the edges can start to dry out before the center finishes baking, resulting in gooey brownies instead of perfectly fudgy brownies. I hope that helps, and I hope you give this recipe another try! Let us know how it goes the second time around 🙂

  15. #
    Terri — August 29, 2021 at 9:52 am

    I am trying to duplicate the OD cookie from the American Cookie Co. it is a flat chewy cookie, my nieces favorite. Would this work scooped out and flattened or do you have another suggestion. I love your cookie recipes. My favorite is the bakery chocolate chip.

    • #
      Emily — August 30, 2021 at 9:40 am

      Hi Terri, are you commenting on the correct post? Did you mean to post this question on one of our cookie recipes? I’m not familiar with the OD cookie, can you describe it more so I can help hopefully find a great option for you? Thanks!

  16. #
    Latifa — August 24, 2021 at 3:07 am

    I’ve tried many brownie recipes but this one is my favourite. It was so easy to make, it tasted amazing. So fudgy. This will definitely be my go to

    • #
      Emily — August 24, 2021 at 7:09 am

      Yay!! So happy to hear this recipe is your go-to! Thanks for letting us know 🙂

  17. #
    Cammie Wilson — August 19, 2021 at 9:02 am

    Hi, can you let me know what kind of unsweetened chocolate use?

    Thank you,
    Cammie Wilson

    • #
      Emily — August 19, 2021 at 3:32 pm

      Hi Cammie! Our favorite unsweetened chocolate bars are from Ghirardelli or Baker’s 🙂

  18. #
    Maria — August 8, 2021 at 4:24 pm

    These look amazing What percentage of chocolate is semi sweet chocolate chips? What percentage is the unsweetened chocolate? In Europe we only have percentages, not semi sweet. Also if I want to do only half of the recipe how do I measure eggs and what pan size?

    • #
      Emily — August 10, 2021 at 9:08 am

      Hi Maria! We use either Ghirardelli or Baker’s unsweetened chocolate bars, which is 100% cacao, no sugar added. For semi-sweet chocolate chips, we use either Ghirardelli or Nestle, which is about 60%.

      We haven’t halved this recipe, but you’d want to split it right in half. One large egg yolk = 18.6 grams to help you easily divide that in half 🙂 You can also just make a regular batch and throw half of it fully baked cut up in an air-tight container in the freezer for future enjoyment. Frozen brownies taste excellent with ice cream! Click here for a great article to help you learn how to adapt baking recipes with different sized pans. Note that depending on the size pan you choose, the time it takes to bake your brownies will be different. Hope that helps!

  19. #
    Ann — July 18, 2021 at 12:12 pm

    These are amazing! Thank you for this great recipe.

  20. #
    Mariangela — July 18, 2021 at 11:09 am

    Easy peasy – great instructions and perfect result! Had room temp taste first, and now will try the chilled version. Detailed recipe always appreciated – thanks Tessa!

  21. #
    Nagy — June 30, 2021 at 12:27 pm

    I am a Choc-O-Holic and these did not disappoint! So fudgy and delicious. Not dry at all which is a problem I’ve had in the past.

    • #
      Tessa — July 1, 2021 at 10:05 am

      This is so great to hear!

  22. #
    Louise — June 26, 2021 at 6:14 am

    Hi Tessa! How many whole eggs do I use if I try to half the recipe? I’ve tried both chewy and fudgy brownies and both were awesome!

    • #
      Tessa — June 28, 2021 at 1:56 pm

      I haven’t halved this recipe, but I’d split it right in half. You can also just make a regular batch and throw half of it cut up in an air-tight container in the freezer 🙂

  23. #
    Sarah Bogaards — June 18, 2021 at 12:16 pm

    I do not have an 8×8 metal pan so I am planning to 1.5 or 2x the recipe and put it in a 9×13 pan. Would 1.5 or 2x work better do you think? And if I do 1.5x how should I increase the 3:1 ratio of whole egg to egg yolk? Thank you

    • #
      Tessa — June 18, 2021 at 2:29 pm

      To use a 9×13 pan, double the recipe 🙂 Enjoy your brownies!

  24. #
    Bob — June 10, 2021 at 12:49 pm

    Hey, no I use fresh peaches from the farmer’s market. Chop a few of those up and pour some of their juice over the oatmeal cookie dough. Have to be a little careful when mixing so as not to shred the peaches. I put a little Peach Cobbler seasoning in it too.

    Fyi, I know everyone always raves about local markets but if you get the chance to order peaches from Durbin Farms (Alabama) you should try them. There really is a difference.

    • #
      Tessa — June 10, 2021 at 3:03 pm

      Yum! So glad you were able to make that recipe your own with add-ins!

  25. #
    Bob — June 9, 2021 at 4:16 pm

    Thanks for the response. I’m gonna have to experiment with the ice cream in the batter. Also, your chocolate chip oatmeal cookies are really top notch. Really best oatmeal cookie I’ve had.
    It’s even better if you replace the chocolate chips with peaches and caramel bits.

    • #
      Tessa — June 10, 2021 at 10:12 am

      Thank you for letting me know that! The addition of peaches and caramel bits sounds really interesting and delicious! Do you just use chopped up dried/freeze-dried peaches?

  26. #
    Bob — June 8, 2021 at 6:39 pm

    Have you tried putting ice cream in your brownie batter? Specifically, salted caramel ice cream.

    • #
      Tessa — June 9, 2021 at 2:24 pm

      In the brownie batter? No, I haven’t! The extra liquid might mess up the outcome of the brownies. Now, have I tried these finished brownies IN ice cream? YES, and it’s heavenly 🙂

  27. #
    Ellie Coffey — May 31, 2021 at 10:17 pm

    Super easy to make!

  28. #
    Tara Wendell — May 31, 2021 at 8:14 pm

    These come together so fast and are amazing

  29. #
    Caroline M — May 31, 2021 at 6:19 pm

    DELICIOUS fishy brownie recipe. I love a good fishy brownie and this was it.

    • #
      Tessa — June 1, 2021 at 1:39 pm

      I’m hoping you meant fudgy! 🙂

  30. #
    Carrie Hoey — May 31, 2021 at 6:09 pm

    Wow, wow, wow this is chocolate perfection. So rich and creamy but not over sweet or over the top!

  31. #
    Kayleigh — May 31, 2021 at 5:45 pm

    I love the texture of these! I added walnuts to the top of mine. They’re amazing!

  32. #
    Lisa W — May 31, 2021 at 5:21 pm

    Definitely making it again…

  33. #
    Emma — May 31, 2021 at 5:21 pm

    Gloriously fudgy. I made them for my grandma and she said they were perfect and “exactly what all brownies should taste like.” I completely agree.

    • #
      Tessa — June 1, 2021 at 1:40 pm

      So happy to hear this, Emma! 🙂

  34. #
    Claire Sturm — May 31, 2021 at 3:28 pm

    It was hard to find unsweetened chocolate but oh! So worth it! Definitely will bake this again!

    • #
      Tessa — June 1, 2021 at 1:40 pm

      Happy you enjoyed your fudgy brownies, Claire!

  35. #
    Tess K — May 31, 2021 at 3:20 pm

    Love it!

  36. #
    Melissa Kimball — May 31, 2021 at 3:08 pm

    Delicious flavor.

  37. #
    Laura Barrett — May 31, 2021 at 3:02 pm

    We really liked the Fudgy brownies over the chewy ones! They were softer and little more gooey

  38. #
    Tammy — May 31, 2021 at 2:28 pm

    Flavor was great appearance and too weren’t my favorite. They were nice and fudgy and went great with a bottle of red wine

  39. #
    Cathy Loose — May 31, 2021 at 2:04 pm

    Very Good, Moist and Fudgy!

  40. #
    Cathy Loose — May 31, 2021 at 2:03 pm

    Awesome Fudgy Brownies! Very Moist and from my 85 year old Mom, ‘Very Good!’

    • #
      Tessa — June 1, 2021 at 1:43 pm

      So glad these brownies were a hit! 🙂

  41. #
    beverly simpson — May 31, 2021 at 1:29 pm

    we love it!

  42. #
    beverly simpson — May 31, 2021 at 1:26 pm

    it was delicious!

  43. #
    Deb Priedhorsky — May 31, 2021 at 1:03 pm

    This recipe is incredibly fudgy & so delicious. Thank you, Tessa, for the great recipe!!

  44. #
    Victoria C — May 31, 2021 at 11:17 am

    Madam, you are, fully, wholly, and undoubtedly the Empress of Brownies. Enough said.

    • #
      Tessa — June 1, 2021 at 1:59 pm

      Wow, what an honor!! Thank you so much, Victoria! 🙂

  45. #
    Marisa — May 31, 2021 at 9:50 am

    So fudgy and delicious!

  46. #
    Denise — May 31, 2021 at 8:27 am

    I loved this recipe. I baked them for 40 minutes and it was perfect. I especially loved the way the edges were so chewy.

  47. #
    Kate Moon — May 31, 2021 at 7:22 am

    Wonderful, recipe is easy to follow, and definitely fudgy versus the Chewy recipe.

  48. #
    Kimberly Yeaw — May 31, 2021 at 6:47 am

    I like fudgy more than chewy

  49. #
    Rochelle Plata — May 31, 2021 at 5:47 am

    These brownies were so good!

  50. #
    Mariah Cooper — May 31, 2021 at 5:29 am

    I am a fudgy brownie fan, and I am very happy I made these. They were easy to make. I only had chocolate chips, so the crust on the top turned out pretty thick but I didn’t mind. When eaten cold from the fridge they are great!

  51. #
    Benjamin Smith — May 31, 2021 at 1:33 am

    So fudgy and delicious!! A great, super easy recipe for any lovers of nice rich brownies.

  52. #
    Beck — May 30, 2021 at 11:31 pm

    Best brownie recipe ever!!

  53. #
    Michelle McCarthy — May 30, 2021 at 5:44 pm

    Made these as part of the May Baking Challenge, they are very rich and fudgy. I made both the chewy and fudgy recipes and although I preferred the chewy, the votes from my family and friends came in at 5 for fudgy and 4 for chewy! It was a fun game to compare 🙂

  54. #
    Linda — May 30, 2021 at 5:39 pm

    These brownies are very fudgy. The problem I had with them was that when I went to take them out of the pan, they broke apart. I noticed that the crackly top and edges are thick and kind of crunchy like the brownie edge you buy to snack on. The brownie under it is very tasty and fudgy though.

    • #
      Tessa — June 1, 2021 at 3:11 pm

      Oh no, they definitely shouldn’t fall apart! Normally that’s a sign of overbaking them, but you had said the brownie underneath was fudgy. What kind of pan did you use? I’m wondering if it baked the top and edges too quickly before the inside was baked all the way.

  55. #
    Carol Baxter — May 30, 2021 at 1:51 pm

    Very chocolately flavor. Best ever according to my son-in-law!

    • #
      Tessa — June 1, 2021 at 3:11 pm

      So glad he loved them!!

  56. #
    Freda Maria Dmello — May 30, 2021 at 11:50 am

    Who knew making these fudgy brownies could be so much fun? From the start to finish i enjoyed making it. It was an ULTIMATE riot

    • #
      Tessa — June 1, 2021 at 3:15 pm

      haha awesome!!

  57. #
    Vineetha Nakka — May 30, 2021 at 10:59 am

    It was amazing with some ice cream on top!

  58. #
    Samantha E — May 30, 2021 at 10:08 am

    As always, easy-to-follow instructions from Tessa! My brownies came out a little wonky (collapsed and overbaked), but they were still fudge-like and delicious! I used a dark 8” cake pan because I don’t have anything else, but they came out decently.

  59. #
    Juan Capobianco — May 30, 2021 at 9:41 am

    Very Fudgy brownies!! Great taste!!

  60. #
    Kristyna Jelinkova — May 30, 2021 at 8:01 am

    These brownies were nicely fudgy and I can’t wait to make them again!

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