Ultimate Fudgy Brownie Recipe
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If you’ve been searching for the ultimate homemade brownie recipe, look no further—this is it! Made with melted chocolate, the brownies are fudgy in the center, crackly and cakey on the surface, and just plain out of this world.
The best brownies start with real melted chocolate, which is why store-bought brownie mixes made from cocoa powder lack the rich, fudgy flavor of homemade brownies. My all-time favorite brownie recipe comes from pastry chef Nick Malgieri’s cookbook Chocolate: From Simple Cookies to Extravagant Showstoppers.
The recipe has been around for decades and praised by top cooking publications such as The New York Times, Saveur, and The Splendid Table, to name just a few, so you don’t have to take my word for it—try for yourself and see!
“The name does not lie!! These are hands-down the BEST brownies I have made!!! My entire family devoured them.”
Video
What You’ll Need To Make Homemade Brownies
- All-Purpose Flour: The base of the brownies; measure using the spoon and level method for accuracy.
- Sugar and Brown Sugar: White sugar adds sweetness and a light texture, while brown sugar contributes to moisture and a deeper flavor due to its molasses content.
- Eggs: Bind the ingredients together, add moisture, and help create a rich texture in the brownies.
- Unsalted Butter: Adds richness and flavor.
- Vanilla Extract: Complements the chocolate and adds depth of flavor.
- Salt: Balances the sweetness and enhances the flavor of the chocolate.
- Semi-Sweet or Bittersweet Chocolate: Use good quality chocolate, like Ghirardelli or Guittard, and opt for real chocolate bars instead of chocolate chips. Chocolate chips contain stabilizers and are designed to retain their shape when baked, making them less suitable for recipes that require melted chocolate.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by melting the butter in a microwave-safe bowl. Add the chopped chocolate. (You can just break it apart with your hands; no need to dirty a cutting board.)
Whisk until the chocolate is melted. The heat of the butter should be enough to melt the chocolate completely, but if not, heat the mixture in the microwave for 20 seconds or so and whisk again.
Meanwhile, whisk the eggs in a large bowl, then add the sugars, salt and vanilla.
Whisk to combine, making sure no lumps of brown sugar remain.
Whisk in the chocolate-butter mixture, then add the flour.
Whisk the mixture until just combined and no lumps of flour remain.
Line a 9×13-in baking pan with parchment paper, then either spray the paper with non-stick cooking spray or grease with butter. Be sure to leave an overhang; this makes it easy to lift brownies out of the pan before cutting. Pour the brownie batter into the prepared pan.
Bake for about 45 minutes, or until the top has formed a shiny crust and the batter is moderately firm.
Cool completely on a rack, then use the parchment overhang to transfer the un-cut brownies to a cutting board. Use a sharp knife to trim the hard edges (those are for the cook!). Cut the brownies into squares and enjoy! The brownies will keep well in an airtight container for up to 4 days; freeze for longer storage.
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Ultimate Fudgy Brownies
These homemade brownies are perfectly balanced with a fudgy center and crackly top—irresistibly delicious!
Ingredients
- 2 sticks (½ pound) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, roughly chopped (I use Ghirardelli bars)
- 4 large eggs
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned into measuring cup and leveled off with knife
Instructions
- Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
- Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
- Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
- Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, store them at room temperature, for 3 to 4 days. To extend their shelf life for a day or two, you can refrigerate them.
- To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
- Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Serving size: 1 brownie
- Calories: 212
- Fat: 11g
- Saturated fat: 7g
- Carbohydrates: 27g
- Sugar: 22g
- Fiber: 1g
- Protein: 2g
- Sodium: 66mg
- Cholesterol: 51mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made these for dessert after making your amazing burger recipe for dinner tonight. My oven must bake hotter than yours so I took them out at 40 minutes. I probably should’ve taken them out at 35. They’re still delicious but aren’t as moist as I imagine they will be with less baking time.
Okay, this is the best homemade brownie recipe I have ever had in my life! This was a big hit with my two boys. My husband don’t eat a lot of sweets and he said they were REALLY GOOD! Jen…you rock girlfriend!!
Hi Jenn!
Should the ingredients be @ room temperature to begin? (eggs, butter)
Hi Erica, Typically, all ingredients should be room temp when baking but with this recipe it doesn’t matter. Enjoy 🙂
The best thing about this recipe is that it makes a lot of brownies, because these are always in demand when I make them. I think you can tell a good brownie by the crispy, crinkly top and I was not wrong with these. In my house everyone loves the edges so I did not cut them away. As a raffle prize I bake monthly for a colleague at work. This recipe was his favorite of all the things I made!
OMGGGGGG!!! So Good and So Easy!! These are so decadent and chocolatey, I cut these up into little two bite brownies to make the perfect sweet treat for my family!! Although, we may all grab a bit more than one!
These are my favorite brownies ever…but even if I cool my brownies overnight, I cannot get them to cut properly. I bake them in a 13 x 9 x 2 pan and line my pan with parchment paper that has been greased on both sides…but still, my brownies crumble and break apart when I try to cut them. Sometimes, the parchment paper sticks to the bottom of the brownies. Do I need a better knife? Out of 24 brownies, I only get about 12 decent looking ones. Any tips? Thank you!
Hi Victoria, Happy to help troubleshoot. Are the brownies hard to cut because they are too dry or wet? What brand of parchment are you using? Are you making any substitutions?
I have found that cutting brownies with a plastic knife keeps the brownies from falling apart when cut.
I cannot comment on the recipe as I have yet to make it but I would like to second the “plastic knife” suggestion. I too was having trouble cutting brownies and found that suggestion. I found a plastic picnic knife and tried it. Cleaned it after each swipe. Worked wonders. Also, perhaps you are “sawing” when you cut. Don’t. Try to cut with one swift motion decisively. Also, are you cooking at altitude? That matters.
Hope these suggestions help.
Super Natural brownies indeed! This recipe is by far the easiest and tastiest batch of brownies I’ve ever made. The texture and flavor is so rich and moist. It’s light, but fudgey, and filled with chocolate goodness. Yum and Yum! My daughter dubbed it our new gourmet brownie 🙂
I just have one question. Is there a variation of this delightful recipe to make it a cream cheese brownie?
So glad you enjoyed, Aminah! I don’t have a tried n’ true cream cheese variation as of right now, but will add it to my list for sure 🙂
Oh dear. I did not have great success with this recipe, and I really expected to. I’m a little puzzled–the only substitution I made was Ghirardelli bittersweet chips instead of a bar (and I weighed out 8 oz of them). Other than that I followed precisely, with careful measurements. I baked for exactly 45 minutes, the top was shiny and the batter seemed fairly firmly set. I didn’t test with a toothpick as I figured it would not come out clean, even when done, on a fudgy center. I cooked in the pan for several hours, and lifted them out and let cool another hour or so before cutting. That’s when my problems became clear–the outside squares were fabulous, but the inner squares were just goo. Delicious, chocolatey goo. I’ve got them in the fridge thinking maybe they’ll set up better. But I wonder if I need more baking time? A little more flour? I am at a fairly high altitude which sometimes affects my baked goods. These didn’t sink at all–they just were not as set as I’d like.
Hi Jolie, I think high altitude is probably the issue — you may need to increase the oven temperature and add a bit more flour to strengthen the structure of the brownies. Here’s a good link to baking adjustments for high altitude: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
I’m always looking for THE perfect brownie, this recipe nails it! You have people who prefer the cakey variety and those who prefer them fudgier. This is the perfect combination of both and they have an amazing chocolate flavor and what makes them even better…they are super easy to make!
I didn’t have any parchment paper left, so I used foil and that worked just as well, I also added a half teaspoon of instant Espresso powder to bring out the chocolate even more. Just delicious!
These are the best brownies I have ever baked. I have made them several times now and they never last long! Thank you for the great recipe!