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That’s it! You’ve found it – the best brownie recipe on the internet! These Chewy, Fudgy Homemade Brownies are gooey and intensely chocolatey! Leave the box mix on the shelf because once you realize how easy it is to make your own homemade fudgy brownies from scratch, you will never go back!
If you are in need of a chocolate fix then I have just the thing! Be sure to check out my Chocolate Cupcakes with Espresso Buttercream and my Cosmic Brownies!
Shiny top. Fudgy texture. Deep chocolate flavor. For me, these are all the things that a brownie should be. And dare I say, this recipe is just that – the perfect brownie recipe.
These easy homemade brownies have the fudgiest centers, are gooey, and that crinkly top is sheer perfection, adding just a touch of texture and crunch.
The chocolate is rich and intense yet smooth, almost melting in your mouth with every bite. And oh, that crackly top? Pure brownie bliss! They’re so dense and chocolatey that you just can’t stop at one square.
Add a sprinkle of flaky sea salt on top, and it’s like this perfect sweet-salty combo that takes it over the edge. Pair chocolate brownies with a glass of cold milk or scoop of vanilla ice cream, and you’re in dessert heaven!
Table of Contents
Key Ingredients for the Perfect Brownies
- Eggs and Egg Yolk: we whip the eggs for 3 minutes to incorporate air. This recipe doesn’t call for leavening agents, so we’re whipping air into the eggs to help the brownies to rise. This addition of egg yolks gives the brownies a fudgier texture. Save those extra egg whites and make my meringue cookies.
- Brown Sugar and White Sugar: For a moist brownie, use brown sugar instead of white. A mixture of the two would work as well.
- Vanilla Extract: It may seem counterproductive but this addition actually enhances the chocolate flavor!
- Butter and Vegetable Oil: Melt the butter for easier mixing and a smoother texture. Use unsalted butter to control the saltiness. Also, use fresh vegetable oil as opposed to oil that’s been used previously to avoid odd flavoring. I do this in my brownie cake, too. Superior texture and flavor!
- All Purpose Flour and Cornstarch: this is what will give the brownies their structure. The cornstarch makes the brownies nice and tender.
- Dark Chocolate Chips: For an added richness and extra chocolate flavor, this is a must! Semi-sweet chocolate or milk chocolate chips work well here, too. You just can’t get that flavor from box brownies!
- Dutch Process Cocoa powder: not to be confused with unsweetened cocoa powder, dutch process is what gives the brownies their smooth chocolatey flavor. Natural cocoa powder or unsweetened cocoa powder are more acidic and have a more bitter flavor.
- Espresso Powder: this is what gives this fudgy brownie recipe it’s intense chocolate flavor. It doesn’t make the brownies taste like chocolate, it just enhances that rich chocolate flavor.
Substitutions and Variations
Add some nuts! Chocolate and nuts go together like peanut butter and jelly. Chop up some peanuts, walnuts, almonds, or pecans and throw them in the brownie batter for a nice crunch.
Up the coffee flavor! Add an additional tsp of espresso powder to make espresso brownies.
Add chocolate ganache on top for added chocolate flavor.
How to make Fudgy Brownies From Scratch
Step 1: Preheat oven to 325 degrees F. Line an 8×8 baking pan with parchment paper. Set aside. Add butter and vegetable oil to a small saucepan over low heat. Heat until the butter is fully melted, then add the dark chocolate, sugar, brown sugar, cocoa powder, and espresso powder. Continue to cook until the chocolate is fully melted, then whisk together for 1-2 minutes, until all ingredients are incorporated and the sugar begins to dissolve.
Step 2: In a separate large bowl, combine eggs, egg yolk, and vanilla extract. Use a hand mixer to mix everything together on medium speed for 2-3 minutes, until the eggs are bubbly, frothy, and a pale yellow color. This is what gives the brownies a crackly top.
Step 3: Pour the melted chocolate mixture into the egg mixture and mix on low until combined, about 30 seconds.
Step 4: Then add the all purpose, cornstarch, and kosher salt. Continue to fold together.
Step 5: Fold the chocolate chips into the batter.
Step 6: Then pour the brownie batter into the prepared pan. Bake for 40-45 minutes, until the edges are set and the center is slightly jiggly, akin to jello when shaken. Allow the brownies to cool to room temperature for 30 minutes, then place into the refrigerator to set for 2 hours. Cut with a sharp knife into 12 brownies and top with flaky sea salt.
Tips for Success
- Use Quality Chocolate: this applies to the cocoa powder, chocolate bars, chocolate chips – choose high-quality chocolate for deep, rich flavor.
- Melt Chocolate Carefully: If your recipe calls for melted chocolate, do it slowly over low heat or a double boiler. Overheating can lead to grainy brownies.
- Line the Pan with Parchment Paper: This makes it easy to lift the brownies out, ensuring clean cuts without any sticking.
- Chill Before Cutting: Let the brownies cool completely (or even chill) before slicing for cleaner, more professional-looking cuts.
- Don’t Overbake: Brownies should be set around the edges but slightly soft in the center when you pull them out. They’ll continue cooking as they cool.
- Do not use a glass pan to bake these brownies, a metal pan is best. Glass takes longer to heat up and can lead to underbaked brownies. Avoid using glass bakeware for this brownies recipe.
How to Store Homemade Brownies
One good thing about homemade brownies – they don’t dry out and they can be enjoyed up to 4 days of baking. Just keep them stored at room temperature in an airtight container. Try to avoid cutting the brownies before storing them so they do not become stale.
Recipe FAQs
To make brownies chewy instead of cakey, use a higher ratio of fat to flour. Avoid overmixing the batter after adding flour, as this can make the brownies tough and more cake-like. Also, bake them just until the edges are set, and the center is still slightly underbaked to keep that chewy texture.
Yes, homemade brownies can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place in an airtight container or freezer bag to preserve their freshness.
Brownies stay fresh at room temperature for 3–4 days if kept in an airtight container. For longer storage, they can be refrigerated for up to a week or frozen for up to 3 months.
Yes, you can absolutely leave out the chocolate chips from brownies! They’re an optional add-in for extra texture and bursts of chocolate, but the brownies will still be deliciously fudgy and rich without them. If you prefer a smoother texture or want to simplify the recipe, feel free to skip the chocolate chips—they’re not essential to a great brownie!
More Brownie Recipes
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Chewy and Fudgy Homemade Brownies
Equipment
- 8×8 Baking Pan
Ingredients
- 10 tbsp Salted Butter, (melted)
- 1/4 cup Vegetable Oil
- 4 oz Semi-Sweet Chocolate
- 3/4 cup Cocoa Powder
- 1 tsp Espresso Powder
- 3 large Eggs, (room temperature)
- 1 Egg Yolk, (room temperature)
- 1/2 cup Sugar
- 3/4 cup Brown Sugar
- 2 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 3 tbsp Corn Starch
- 1/2 tsp Kosher Salt
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 325 degrees F. Line an 8×8 baking pan with parchment paper. Set aside.
- Add butter and vegetable oil to a small saucepan over low heat. Heat until the butter is fully melted, then add the dark chocolate, sugar, brown sugar, cocoa powder, and espresso powder. Continue to cook until the chocolate is fully melted, then whisk together for 1-2 minutes, until all ingredients are incorporated and the sugar begins to dissolve.
- In a separate large bowl, combine eggs, egg yolk, and vanilla extract. Use a hand mixer to mix everything together on medium speed for 2-3 minutes, until the eggs are bubbly, frothy, and a pale yellow color. This is what gives the brownies a crackly top.
- Pour the melted chocolate mixture into the egg mixture and mix on low until combined, about 30 seconds.
- Then add the all purpose, cornstarch, and kosher salt. Continue to fold together. Fold the chocolate chips into the batter.
- Then pour the brownie batter into the prepared pan. Bake for 40-45 minutes, until the edges are set and the center is slightly jiggly, akin to jello when shaken.
- Allow the brownies to cool to room temperature for 30 minutes, then place into the refrigerator to set for 2 hours. Cut with a sharp knife into 12 brownies and top with flaky sea salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Britney! These brownies were the best I’ve ever had! The texture was so soft and gooey, just how I like it. Thank you so much for this recipe!
These were the best brownies I have ever tasted. My family and friends could not believe I made them myself. They were moist and gooey and full of chocolate in every bite. I had to hide some from my family. I can’t wait to try different kinds of her brownies.
What measurements would I need to alter to make them Gluten Free?
Use the same measurements and use 1 to 1 gluten free flour.
I was on the hunt for a vegan brownie recipe. I love this recipe so I said “Self”, we can still use this recipe. I subbed unsweetened applesauce for the eggs; subbed plant butter for butter; subbed soy+lemon juice (buttermilk) for sour cream. My customer loved it. Rock on, Britney!
Thanks so much Kris! I’m so happy that it turned out well for you!
Best brownies I’ve ever made!! Super fudgy and chocolatey, we loved them!
I’m so glad that you loved them too!
These are to be fudgy, however, do they have a crinkle top? Picture doesn’t appear so. Please advise, thanks
There’s a bit of a crinkly top, but not enough to call for it in the recipe. It’s more dense and fudgy/chewy. 🙂 I hope that you enjoy!