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These Ultimate Brownies are the definition of FUDGY. As dense, rich, and fudgy as a brownie could be without actually being candy.
I’ve shared a LOT of brownie recipes throughout the years and have a lot of brownie recipes in the archives.
Each brownie recipe meets different texture and taste cravings.
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, all in one magical bite.
This recipe only took 6 batches to perfect. Yes, 6 batches.
I wanted to give you the ultimate version of this fudgy brownie recipe, because I’m here to make your life more delicious.
These Ultimate Fudgy Brownies are ultra fudgy, and also have the most incredible brownie crust imaginable.
I hope you love these brownies as much as I do!
How to Make the Ultimate FUDGY Brownies
What Kind of Chocolate is Best in Fudgy 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 this 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!
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. Learn more about the role sugar plays in baking here.
How to Get Brownies With That Crinkly Crust on Top
- In this recipe, we whip the eggs with the sugar.
- Using an electric mixer, we beat the sugar with the eggs for three 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.
- 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 and kitchen environment.
- 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:
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 (about 56 grams in shell).
- 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 Fudgy 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 them 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 Brownies!!
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 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.
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.
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.
Substitutions
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:
-
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
-
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.
-
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.
-
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.
-
Using a rubber spatula, gently stir in the cooled chocolate butter mixture. Gently fold in the flour and salt until combined.
-
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.
-
Let cool completely to room temperature before slicing. Serve at room temperature or chilled for an even fudgier texture.
This recipe was originally published in 2014 and updated with additional recipe tips and baking science info. Photos by Ashley McLaughlin.
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! Learn more about my monthly baking challenges here. Check out everyone’s brownies:
Tessa, I made a mistake of bringing both your brownies and a super fancy elaborate cake to a small gathering. It took me almost 3 days to make that cake, yet everyone was talking about your brownies. They were just ridiculously delicious. The cake was super delicious as well, but went unnoticed because of the brownies. Thank you so much for this amazing, yet simle and quick recipe. 🙂
Mmmm, the dark chocolate flavor & richness of these brownies is so. good. I was hoping for a slightly shinier crust, but they taste so good it doesn’t even matter.
I live in Moscow and brownies are not that easy to come across (unless you go to Starbucks). I made both the fudgy and the chewy brownie and had a taste test completion with my girlfriends . We all preferred the chewy over the fudgy. It was difficult to to decide because they were both very moist and tasty . But I found the chewy more intense. My 2 boys also participated in the contest and they also had a hard time deciding . But the chewy came on top. We will definitely make the chewy again. I give the chewy 5 stars and the fudgy 4.5 stars. But both are very very good!!!!
I live in Moscow and brownies are not that easy to come across (unless you go to Starbucks). I made both the Fudgy and the Chewy brownie and had a taste test completion with my girlfriends . We all preferred the chewy over the fudgy. It was difficult to to decide because they were both very moist and tasty . But I found the chewy more intense. My 2 boys also participated in the contest and they also had a hard time deciding . But the chewy came on top. We will definitely make it again .
So fun to do a little showdown! I’m happy you joined this month’s challenge! 🙂
Seriously so fudgy! Best brownie recipe
These were easy to make and SO delicious! I used gluten-free flour and vegan butter. Beautiful, shiny top and delicious chocolate taste. Would definitely make again!
I tried both brownie recipes for the challenge and both turned out great but the fudgy brownies ended up being my favorite. They do take a bit more work and effort but it’s totally worth it! I love that your instructions are so precise (and in grams thank you so much!) and detailed: I’ve spent ages trying to get a shiny crust on my brownies before and now thanks to your recipes I finally got it!
I’m so pleased you love this recipe and am SO excited for you that you got the shiny crust! Woohoo!!
I made these for the May 2021 baking challenge and texture-wise they were my preference! I actually underbaked them a bit (whoops) but I put them in the freezer and they are delicious when defrosted. They also had a great crust on top. My one complaint is that I did not love having to break out my electric mixer and a separate bowl for the egg and sugar mixture. I have a similar family recipe that doesn’t require the mixer or the extra yolk. They are very chocolatey and fudgy but I just don’t feel this recipe is worth the effort.
I’ve never had brownies like this before and they were amazing! I’ve always been more of a chewy brownie person but I was absolutely floored by the texture of these! So decadent!
My tasters (parents and husband) and I did enjoy the flavor of these. Good texture. Better flavor. Very difficult to compare with the Chewy brownies. So different in how they are made and how they are experienced. Both absolutely delicious.
They really are hard to compare! I’m so glad you joined this month’s baking challenge and baked both recipes! 🙂
Absolutely Loved them!!!
These brownies were delicious – absolutely decadent. It took the full time to bake through, though the top browned very quickly – I put foil over the top to avoid overdoing it.
This wasn’t a favorite but I may have used the wrong pan. It was a metal pan but I think it wasn’t big enough or something happened because the crust formed like way higher than the batter in the oven and I’m not sure why. It was completely hollow between the top crust and the inside batter but until I cut in to it everything looked and smelled great. I even checked it with a toothpick before pulling it out of the oven and the toothpick was clean. So I’m baffled. I had it in at 350 degrees for 40 minutes. I just don’t know what I did. It tastes ok but it’s still “wet” or gooey inside. My husband liked the top crust despite all of this.
Hey Jessica, I know you saw I already commented in the FB group, but I want to also leave the same comment on here just in case anyone else has the same issue. Caved in brownies usually happen due to overmixing, but it could also be from your heart pan! It’s a dark metal pan, and also since it’s heart shaped, it may have a slightly different volume capacity.
With darker pans, the top and edges tend to bake so much quicker, and since a thick crust had formed, that crust would have pulled off any raw batter from your toothpick as it was being pulled out. I’m sorry it didn’t turn out the way you planned! But I’m glad we’ve figured it out for next time.
Perfect
i love the crispy crust on top!! and the brownie underneath is sooo fudgy!
These were delicious! I was afraid they might have been underdone, the way the texture is, but people didnte hesitate in gobbling them up. My top layer came out perfect, so they looked amazing. 🙂
Awesome to hear!! Glad they were a hit! 🙂
This recipe had good taste, but texture did not seem fudgy at all. I followed the recipe and video exactly, using a metal pan, checked my ovens temperature, I did it all. It just didnt seem fudgy, but more dense and dry.
Perfectly fudgy! Great recipe, thank you for doing the testing so we don’t have to.
My pleasure! So happy you loved them 🙂
This is one of the best brownies I ever eaten. It was so moist and decadent. Absolutely would do this recipe again.
I loved these! Not hard to make. They fell apart some when I was cutting them up. Maybe they weren’t cool enough, though they felt cool. Maybe if I had left them over night.
I wonder if you actually overbaked your brownies a tad, that’s usually the case when they fall apart like that. You could always place them in the fridge as they tend to get fudgier! I’m glad you still enjoyed them 🙂
While these weren’t my favourite brownies, they were still yummy. We opted to try half with chocolate chips and half without. They were both yummy. And they were really easy.
Chocolate! Delicious, heavenly, wonderful chocolate! I can imagine I’m tasting the powdery flavor of dark dutch-process cocoa even though there is none in the mix. Ooh, yum!
I found them cakey when still warm, and gooey moist. After a few hours, they were drier and less cakey, and not quite fudgy. My altitude (not attitude!) could be an issue, as I did add 2 1/2 T flour. I also included the fourth egg white and doubled the vanilla for added moisture. I baked them at 375° and still went to 35+ minutes.
But these are so nice! However, I do think I like the Chewy recipe a little better, like a 9.95 compared to a 9.9.
Forgot to mention that I also added about 1/3 cup of chopped pecans, which added a very nice crunch!
Oooo delicious!
And I used all brown sugar, both for flavor and for slightly more moisture.
(I hope that’s all my comments!)
I’m so happy you loved these brownies! It does sound like your brownies turned out a tad dry as these normally stay fudgy for quite a while, which could possibly be from your additions due to altitude. All depending on what you’re looking for in a fudgy brownie, if you prefer them fudgier, bake for 35-40 minutes max, then place them in the fridge to chill. If you prefer less rich and gooey brownies, add 5-10 minutes and keep them out of the fridge 🙂
These are delicious and so simple to make – follow the recipe as it is written and you will NOT be disappointed. They are very rich so I suggest cutting them a bit smaller and make the yumminess last!
I made these and the Chewy brownies for the May challenge and they are both so good.
Awesome! I’m so glad you joined this month’s challenge! 🙂
Wow, deliciously rich and fudgy! I made these as well as the chewy brownies for the May baking challenge. I think I prefer the chewy, but it was almost too close to call. I loved both recipes and will certainly make them again and again!!
These were really good, definitely have to let these sit until they are completely cool though….They were best once I put them in the fridge overnight!
They do get fudgier in the fridge! Glad you liked them 🙂
This is my favourite brownie recipe. The flavour is so delicious but not too dark or rich. I also like to add white chocolate chunks to break apart the perfect gooey, fudgy texture. They really melt in the mouth and are so satisfying to bake! (And eat)
These are freaking amazing! Best brownies I have ever had!!
So awesome to hear this, Audrey!
These brownies are delicious. A little more involved than the chewy brownies. Definitely don’t skip allowing these to FULLY come to room temp. Makes a HUGE difference!
Love this brownie recipe!
This is my go to brownie recipe! So much chocolate flavour. They are delicious!
Yum! These are absolutely delicious and I highly recommend adding walnuts and not over-baking like I did.
Delicious brownies with a definite fudgy texture. The flavor is really rich and chocolate too!
My whole family loved these! Way to follow directions!
I loved making this recipe and the brownies turned out very fudgy and delicious!
These look so good!!!! I can’t wait to try them!!! I can’t eat them right now , so I’m freezing for later when I can have sugar. I shared with my mom and these were her favorites.
Delicious! Worth the extra step of beating the eggs. I actually liked this better than the Chewy Brownies!
My mom preferred the ultimate brownie over the chewy brownie. My husband preferred the chewy brownie over the ultimate brownie.
My mom preferred the ultimate brownie over the chewy one. My husband preferred the chewy over the ultimate.
Such a great easy recipe, I loved eating these with vanilla ice cream! So good and gooey!
Really great fudge brownie recipe. Got a real nice crust on the edges which my fiancé loves and the center is still very moist and rich.
I made these brownies, but they were not my favorite. I love the Chewy brownie recipe better. These fudgy brownies were very rich and very gooey. I prefer the chewy over the fudgy texture. The chewy are not as rich as these.
Couldn’t stop eating these brownies! So chocolatey and fudgy…definitely a repeat recipe.
We love it but it taste bit sweet for my mom.
What sugar subsitute can i use? How much should i use it?
How if i only reduce the amount of sugar to adjust the sweet taste?
Can i use the dark choco only? Maybe it could reduce the sweet?
Thanks
Hi Maria, I haven’t tried this recipe with any sugar substitutions. Please keep in mind that if you try to reduce the sugar or use a sugar substitute, the results will not be the same. I’d recommend trying a different brownie recipe of mine instead, like the Chewy Brownies, that are a tad less sweet. These fudgy brownies are meant to be rich and fudgy and chocolaty 🙂
These brownies are so easy to make and the result is just incredible. Fudgy, chocolatey, perfectly moist brownies. Pure perfection!
These were the best brownies I’ve ever made!
I loved this recipe and so did my kids, though my son thought they tasted a bit too “chocolatey”, maybe a bit more bitter? They didn’t dry out after 2 days and were still delicious on day 2 and 3. Would make again.
I loved this recipe and so did my kids. They didn’t dry out after 2 days and were still delicious on day 2 and 3. Would make again.
When your lunch guest asks for the recipe for the brownies you serve, you KNOW you’ve baked a winner. Best brownies ever!
Woohoo!! Always so exciting!
Best brownie recipe I’ve tried so far. They’re gooey inside and crispy outside, perfectly sweet, and the best all around.
So happy you loved the fudgy brownies and joined our monthly challenge!
These truly are fudgy, rich brownies! My friends loved them. Will definitely make again. My husband prefers the chewy brownies so I’ll probably make them more often.
I liked this brownie recipe. My brownie came out really fudgy and tasty. My son really loved this one and he does not have a sweet tooth.
Wonderful to hear, Bonnie!
The crackly layer on top is to die for! This recipe is just g e n i u s and I absolutely love it!
So happy to hear this, Amira! Sounds like your brownies turned out perfectly!
This recipe is spot on. Soft and gooey like a boxed mix, but way better chocolate my flavor. Saving this recipe!
These brownies are ultra chocolaty and delicious! I love all your brownie recipes (well the 4 I have made!). My neighbors love them too! Lol
So awesome to hear you’ve tried so many of my brownie recipes! I’m sure you’re a favorite amongst your neighbors lol!
It was really fudgy in the middle, which I love, and had a really great rich and decadent flavor, but I think I may have overbaked it because it was really crunchy on the outer edges once it had cooled. Overall a really great recipe! I would definitely bake this again but will watch it carefully next time.
You are right, sounds like they were a tad overbaked. But I’m so happy you enjoyed them still! 🙂
Best. Brownies. Ever.
Had them for breakfast, lunch and dinner. Not even a little bit guilty… they are just sooooo good!
hahaha LOVE this!!
So delicious! I really recommend chilling them. If you love the texture of cold fudge. Super rich, chocolate goodness.
Thrilled you love these brownies, Maggie!
These came out so crunchy around the edges and soft and moist inside. Love these.
Perfect!
Fudgie brownie is so easy and simple to make – and so very yummy!