Easy Fudgy Chocolate Brownies – each bite has everything you could ask for in a brownie, when you bite into the crispy top and the gooey inside just melts in your mouth. Making brownies from scratch is so easy, there’s no need for a cake mix ever again! What makes these brownies extra fudgy and delicious is the use of real, high quality chocolate, of course.
Homemade brownies are so easy, and I’m going to tell you all my secrets to how to make the best brownies at home.
What makes brownies fudgy?
The simple answer to this is that there’s a higher fat-to-flour ratio. Fat in this instance being butter and chocolate. To make cakey brownies, we use less fat and even add in a little baking powder. But I don’t see the point in cakey brownies when you can just have a regular decadent chocolate cake. A cakey brownie also has three times as much flour.
So trust me on the ratios of fat to flour in this recipe, and you will get a perfectly fudgy brownie with a crackly crispy top.
What makes a good brownie?
A good brownie is a fudgy brownie, and therefore the answer is in the fat-to-flour ratio! The use of real chocolate in a brownie recipe, really makes the difference. I usually reserve unsweetened cocoa powder for chocolate cakes, but I like to add a little extra in these brownies to make them extra chocolatey.
Made with real chocolate, this is a decadent dessert that will force you into a happy chocolate dance. Anyone? No? Just me?
Do you put baking powder in brownies?
No. The only leavening in a fudgy gooey brownie from scratch is eggs. Beaten eggs are a leavening agent as they incorporate air into the batter, which then will expand in the oven and cause the cake to rise. Some cakes use beaten eggs as their only source of leavening – such as brownies!
However, if you prefer cakey brownies, baking powder is usually also added. Click this to read more about leavening agents.
Make Brownies Extra Special
Brownies are perfectly delicious in their own simplicity, but you can also add all sorts of nuts, oreo cookie crumbs or my personal favorite – salted caramel sauce. Whenever the brownies are done and cooled, I poke the cake with the back of a wooden spoon to make holes in the cake. Then I drizzle the salted caramel sauce on top. Extra decadent and extra delicious!
If you’ve got chewy salted caramels, you can also put them directly into the batter, just reserve some extra batter to smooth on top.
To make easy homemade brownies extra special for days like St. Patrick’s Day, why don’t you try my Coffee Guinness Caramel Brownies Recipe and drizzle it with this Guinness Coffee Salted Caramel Sauce? Both those recipes are based on this classic brownie recipe and the salted caramel sauce linked to in the above paragraph. Those brownies are extra adulty with flavors of coffee, vanilla and caramel.
How to make easy fudgy brownies from scratch
Melt butter, remove from the heat and let it cool slightly before adding in the chocolate (1). Let the chocolate melt. Whip eggs and sugar with a metal whisk. Until they’ve got air bubbles, about 2 minutes (2).
Then, whisk in the chocolate butter and vanilla extract (3-4). Sift flour, unsweetened cocoa powder and salt into this mixture. Fold together (5). Be careful not to ruin too much of the air bubbles, but making sure all the flour is incorporated (6).
Prepare a baking pan of 8×12 inch (20×30 cm) with parchment paper (a 9×9 will make a taller cake, and may need extra bake time). Pour the brownie batter into the pan (7).
Bake on the middle rack at about 350F (175C), for around 25-35 minutes. In my oven, 34 was good. But I suggest checking after 25 minutes. You can try to wiggle the pan and see if the middle of the cake is very shaky. A toothpick inserted in the middle should have a few moist crumbs on it.
Cool completely on a wire rack, or it will be just one gooey mess. But a tasty mess nonetheless. Serve with salted caramel sauce and vanilla ice cream!
Chocolate recipes for every day of the week:
- Chocolate Coconut Overnight Oats
- Peppermint Filled Dark Chocolates
- Chocolate Orange Cake with Buttercream Frosting
- Chocolate Coffee Cupcakes with Irish Baileys Frosting
- Rich and Decadent Hot Chocolate
- Black Forest Cake with Chocolate Buttercream
- 4-Ingredient Almond Crunch Chocolates
- Chocolate Crinkle Cookies (aka brownie cookies)
Hope you get a chance to try these Easy Fudgy Chocolate Brownies. I know probably everyone has their favorite recipe, but once in a while we should try a new one, because you are seriously missing out if not. 🙂
Have a wonderful day, everyone!
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.
This recipe was originally published on Jun 12th 2018, but updated on Feb 17th 2020 for better photos and content.
Easy Fudgy Chocolate Brownies From Scratch
- 2/3 cups butter 150g*
- 10 1/2 oz semisweet dark chocolate 300g
- 3 large eggs
- 1 7/8 cup sugar 375g
- 1 tsp vanilla extract optional**
- 1 cup all purpose flour 130g
- 1/4 tsp salt
- 5 tbsp unsweetened cocoa powder 35g, optional***
- Prepare a baking pan of 8×12 inch (20×30 cm) with parchment paper (a 9×9 will make a taller cake, and may need extra bake time). Pre-heat oven to 350F (175C).
- Melt butter, remove from the heat and let it cool slightly before adding in the chocolate. Let the chocolate melt.
- Whip eggs and sugar with a metal whisk. Until they’ve got air bubbles, about 2 minutes.
- Mix the chocolate butter and vanilla extract into the egg mixture.
- Sift flour, unsweetened cocoa powder and salt into this mixture. Fold together. Be careful not to ruin the air bubbles, but making sure all the flour is incorporated.
- Pour the brownie batter into the prepared pan. Bake on the middle rack for around 25-35 minutes. In my oven, 34 was good. But I suggest checking after 25 minutes. You can try to wiggle the pan and see if the middle of the cake is very shaky. A toothpick inserted in the middle should have a few moist crumbs on it.
- Cool completely on a wire rack, or it will be just one gooey mess. But a tasty mess nonetheless. Serve with salted caramel sauce and vanilla ice cream!