When it comes to dessert, there’s nothing quite Indulgent Fudgy Homemade Brownies. If you like biting into a rich, chocolatey gooey dessert with that signature crackly top, this recipe is for you.
It’s the perfect combination of fudgy, chewy, and melt-in-your-mouth goodness.
When I worked in education, I would make six batches of brownies once a month. It was the only way we could get the students to stop in and see their academic advisor. The old adage, if you feed them, they will come. Really rang true. Whether you’re a fan of box brownies or not, I used the Ghirardelli box mix and I added extra eggs to make them moist. I made this on repeat, so I didn’t have to think about it.
However, I just make these for my family, potlucks, and the Holiday season now. So, I wanted to find a brownie recipe from scratch that would rival or be better than the box mix.
I think this recipe will quickly become one of your favorite brownie recipes like it is ours.
Why You’ll Love This Brownie Recipe
This easy recipe uses simple ingredients you probably already have in your pantry. It’s an amazing recipe with endless customizations. Whether you want rich chocolate flavor, a chewy texture, or shiny tops.
Plus, the parchment paper lining makes cleanup a breeze.
Indulgent Fudgy Homemade Brownies Recipe from Scratch
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Kitchen Essentials
Ingredients
- 3 Cups White Sugar
- 1 Cup Unsalted Butter melted
- 1 Tablespoon Vanilla Extract
- 4 Large Eggs
- 1 ½ Cups All-Purpose Flour
- 1 Cup Unsweetened Cocoa Powder
- 1 Teaspoon Salt
- 1 Cup Semisweet Chocolate Chips or milk chocolate chips or chocolate chunks
- Optional: A teaspoon of instant espresso powder or Dutch process cocoa powder for a richer chocolate flavor.
- Optional: Use salted butter and omit the salt.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch metal pan or glass pan with parchment paper, letting the sides of the parchment paper hang over the edges for easy removal.
- In a large bowl, whisk together the melted butter (or coconut oil), white sugar, and vanilla extract until smooth. Add the eggs, one at a time, mixing well after each addition. The mixture should be glossy and slightly thick.3 Cups White Sugar, 1 Cup Unsalted Butter, 1 Tablespoon Vanilla Extract, 4 Large Eggs, Optional: Use salted butter and omit the salt.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. For extra depth, you can stir in a teaspoon of instant espresso powder or use Dutch process cocoa powder.1 ½ Cups All-Purpose Flour, 1 Cup Unsweetened Cocoa Powder, 1 Teaspoon Salt
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix—this keeps the brownies fudgy. Stir in the semisweet chocolate chips, chocolate chunks, or any mix-ins of your choice.1 Cup Semisweet Chocolate Chips, Optional: A teaspoon of instant espresso powder or Dutch process cocoa powder for a richer chocolate flavor.
- Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted near the center comes out with moist crumbs (not wet batter). This is key for fudgy brownies!
- Let the brownies cool in the pan for about 15 minutes. Then, use the parchment paper to lift them out and transfer to a wire rack to cool completely. Slice into squares and enjoy!
Your Own Private Notes
Nutrition
Tips for the Perfect Fudgy Brownies
Chewy vs. Cakey Brownies. For fudgy brownies, stick to the recipe. For cakey brownies, add an extra egg.
Bake Time Matters. Overbaking leads to dry brownies and we like ours dense and fudgy. So keep an eye on the timer and use the toothpick test for the best results.
Variations to Try Next Time
Brown Butter Brownies. Replace the melted butter with browned butter for a nutty flavor.
White Chocolate Chips. Swap semisweet chocolate chips for white chocolate chips to mix up the flavors.
Almond or Coconut Flour. Substitute all-purpose flour with almond flour or coconut flour for a gluten-free option.
Add-Ins. Stir in your favorite brand of chocolate chunks, nuts, or caramel sauce for extra indulgence.
Storage
Store leftover brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
How to Freeze Brownies
Freeze in a freezer bag for longer storage. Allow the brownies to cool completely before freezing. This prevents condensation and keeps them fresh.
Cut the brownies into squares or leave them whole, depending on your preference. To prevent sticking, place a sheet of parchment paper or wax paper between each layer if stacking. Wrap the brownies individually in plastic wrap or aluminum foil for an extra layer of protection.
Store in a Freezer Bag or Airtight Container. Place the wrapped brownies in a freezer bag or airtight container to prevent freezer burn. For the best results, remove as much air as possible from the bag before sealing.
Label the container with the date and freeze for up to 3 months.
How to Thaw Frozen Brownies
Remove the brownies from the freezer and let them sit at room temperature for 1-2 hours. For a quicker option, microwave an individual brownie for 15-20 seconds until it’s warm and soft.
Freezing these brownies ensures you always have a batch of fudgy, chocolatey treats ready for any occasion.
If you’re a fan of box mix brownies, these homemade brownies will quickly replace your go-to dessert. Give this ultimate homemade brownie recipe a try and share it with family and friends.
My family loved this!