Fudge Brownies
Are you ready to have your mind blown? These fudge brownies are thick, chocolatey, and well, perfectly fudgy.
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Chewy Fudge Brownies
Before you read further for this fudge brownie recipe, I feel I have to give you a proper warning. These chewy fudge brownies are going to ruin you for all other brownies. If you’re okay with that, grab some eggs and get cracking (pun intended) because your life is about to get changed for the better.
Imagine the best brownies you’ve ever had and then multiply the fudginess by 10. Then and only then will you be getting close to the perfection you’re about to bake. Top them with my brownie frosting and you’re entering heaven via chocolate fudge brownies.
Want something even MORE over the top? Check out these loaded and decked out Smores Brownies. You will not be disappointed.
Ingredients in this Fudge Brownie Recipe
- Salted Butter
- Brown Sugar – You’ll find more brown sugar than granulated sugar in this recipe. It helps make the brownies extra fudgey. Note: because of the brown sugar, the tops of these bad boys won’t be super shiny and crackly, but I am okay with it because hello, fudge. And I love these with frosting.
- Granulated Sugar
- Eggs – A lot of eggs because, again, FUDGEY.
- Vanilla Extract
- All Purpose Flour
- Cocoa – You can use unsweetened cocoa or dutch processed cocoa depending on your personal preference.
- Cornstarch
- Salt
- Note: You may be wondering about leavening agents. Surprise – we’re not going to add anything that gives a major rise because that would make the brownies cakey. And like I’ve mentioned before, these brownies are going for fudge.
How to Make Fudge Brownies
- Prep by preheating the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
- Add the eggs and vanilla extract, mixing until well combined.
- Next, add in the flour, cocoa powder, cornstarch and salt. Mix until the batter comes together.
- Pour the batter into the prepared pan and spread until the surface is smooth.
- Bake at 350° F for 15-20 minutes or until a toothpick comes out mostly clean from the center. Fudgey does not equal underbaked in this recipe (but also be sure not to overbake either!)
- Allow the brownies to cool completely before topping with frosting, powdered sugar or cutting to eat plain.
Can I add mix-ins like nuts or chocolate chunks?
Absolutely you can! Just chop your desired mix in and add it to the batter (I suggest starting with ½ cup and going from there) and then bake like normal.
Do you have any tips for cutting fudgy brownies neatly?
If you’re hoping for a super sharp edge and clean presentation, try freezing the brownies before cutting them into squares.
How do I store fudgy brownies to keep them fresh and maintain their texture?
Store your brownies in an airtight container at room temperature for up to a week!
Recipes Like these Bomb Fudge Brownies
Fudge Brownies
Ingredients
- 3/4 cup salted butter, melted
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 3 eggs
- 1/2 tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/3 cup + 1/4 cup cocoa
- 1/2 tbsp cornstarch
- 1/2 tsp salt
Instructions
- Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
- Add the eggs and vanilla extract, mixing until well combined.
- Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
- Pour into the prepared pan and spread smooth.
- Bake at 350° F for 15-20 minutes or until a toothpick comes out mostly clean from the center.
- Allow the brownies to cool completely before topping with frosting, powdered sugar or cutting to eat plain.
Absolutely amazing! These will forever be a staple for desserts for me. They are literally perfection.
I didn’t pack the brown sugar, and I think that was part of my problem. The brownies were a bit too bitter and needed extra sweetness. Overall, good texture though.
A definite make again that’s for sure! I used plant based butter and Ghirardelli Dutch Processed Cocoa…everything else the same. So tasty!! I’m not one for the overly sweet brownie, so did a half batch of your ganache with dark chocolate to too once cooled, and let’s just say…yum!