Fudgy brownies are the kind of dessert that makes everyone stop and take notice — dense, glossy, and impossibly chocolatey. I’ve baked and adjusted this style dozens of times to nail the perfect balance of gooey center and shiny top. If you like variations, you’ll enjoy this twist on fruit and chocolate in our fudgy cherry brownies with ganache.
Why Make This Recipe
- Deep chocolate flavor with a chewy, fudgy center that satisfies chocolate cravings.
- Simple ingredients you likely already have: chocolate, butter, sugar, eggs, and a little flour.
- Fast to make — a great last-minute dessert for weeknights or potlucks.
- Easy to customize for holidays or gifts by adding nuts, swirls, or a sprinkle of sea salt.
- Personally, I love this recipe because the glossy crackled top always looks fancy even when the method is straightforward.
Recipe Overview
Prep time: 15 minutes.
Cook time: 20–25 minutes at 350°F (175°C).
Total time: 35–40 minutes.
Servings: about 16 two-inch squares (8×8-inch pan).
Difficulty: Easy.
Method: Melt chocolate and butter, whisk sugar and eggs until glossy, fold in dry ingredients, and bake until the center shows moist crumbs.
I sometimes adapt this into a quicker boxed mix version — see the creative cake-mix caramel brownies for inspiration.
My Experience Making This Recipe
When I first chased the perfect fudgy brownie, the biggest challenge was oven time — a minute too long turned them cakey. After testing multiple pans and temperatures, I learned to trust the moist-crumb test and cool the pan before slicing for clean squares.
How to Make Fudgy Brownies
Start by melting 6 ounces (170 g) of bittersweet chocolate and 6 tablespoons (85 g) of unsalted butter together until smooth; a double boiler or low-power microwave (20–30 second bursts) works well. Whisk in 1 cup (200 g) granulated sugar and two large eggs, beating until glossy, then fold in 2/3 cup (85 g) all-purpose flour and a pinch of salt; avoid overmixing to keep the texture dense. Pour into a parchment-lined 8×8-inch pan and bake at 350°F (175°C) for 20–25 minutes — remove when a toothpick shows moist crumbs but is not liquid.
For a fun technique change, try a sheet-pan approach from this chaos cake sheet-pan brownies reference when you need larger batches.
Expert Tips for Success
- Use real chocolate (60–70% cocoa) for depth; cocoa powder alone gives different structure and flavor.
- Measure flour by spooning into the cup and leveling; packed flour dries brownies.
- Line the pan with parchment, leaving an overhang for easy removal and tidy edges.
- Let brownies cool at least 1 hour (or chill 30 minutes) before slicing to set the fudgy center.
- Finish with a light sprinkle of flaky sea salt just after they come out of the oven — it elevates the chocolate. For seasonal presentation ideas, check out these holiday brownie styling tips.
How to Serve Fudgy Brownies
- Serve warm with a scoop of vanilla ice cream for contrast in temperature and texture.
- Cut into small squares and dust with cocoa or powdered sugar for cocktail parties.
- Top individual squares with a dollop of whipped cream and fresh berries for a light finish.
- Pack them in parchment for homemade gifts; add a ribbon and a note about reheating instructions.
Storage and Reheating Guide
Store at room temperature in an airtight container for up to 3 days to preserve chewiness. For longer storage, refrigerate up to 1 week; bring to room temperature before serving or warm 10–15 seconds in the microwave. Freeze wrapped airtight (double-wrap in plastic and foil or in a freezer bag) for up to 3 months; thaw overnight in the fridge and warm gently before serving.
Recipe Variations
- Gluten-free: Substitute 1:1 gluten-free flour blend and reduce mixing to avoid crumbly texture.
- Dairy-free/vegan: Use dairy-free dark chocolate and 6 tablespoons vegan butter or coconut oil; replace eggs with a commercial egg replacer or 1/2 cup unsweetened applesauce (texture will be slightly different).
- Nutty fudge: Stir 1 cup chopped toasted walnuts or pecans into the batter before baking.
- Flavor twists: Fold in 2 tablespoons espresso powder for a mocha boost, or swirl in 1/2 cup peanut butter or caramel after pouring the batter.
If you enjoy green-tea flavors, try a matcha variation inspired by these fudgy matcha brownies.
Nutritional Highlights
- Rich source of quick energy from sugars and fats — good as an occasional treat.
- Contains eggs, dairy (butter and possibly milk chocolate), and gluten unless adapted; not suitable for those with those allergies unless modified.
- Portion control matters: aim for small 2-inch squares to keep calories reasonable and enjoy with fruit or coffee.
Troubleshooting Common Issues
- Dry or crumbly brownies: You likely overbaked or added too much flour; reduce bake time by 2–4 minutes and measure flour correctly.
- Soggy or very underbaked center: Your oven may run cool or your pan is too large; use an 8×8 pan and check for moist crumbs rather than a fully wet center.
- Cracked top: Normal for fudgy brownies, often caused by whipping eggs too vigorously; beat eggs just until combined and glossy, not frothy.
Frequently Asked Questions
Q: How do I get brownies fudgy instead of cakey?
A: Use a higher fat-to-flour ratio (more chocolate/butter, less flour), avoid overmixing once flour is added, and remove from oven when a toothpick shows moist crumbs. Baking at 350°F and using an 8×8 pan helps concentrate the center for fudginess.
Q: Can I use cocoa powder instead of melted chocolate?
A: Yes, but the texture and flavor change. Replace some fat when using cocoa: use about 2/3 cup unsweetened cocoa powder plus an extra tablespoon of butter or oil to mimic the mouthfeel of melted chocolate.
Q: Why did my brownies sink in the middle?
A: Underbaking, opening the oven door too early, or a pan that’s too large can cause sinking. Ensure correct oven temp, use the moist-crumb test, and avoid jostling the pan until set.
Q: What’s the best way to cut neat brownies?
A: Chill the brownies for 30–60 minutes, then use a sharp chef’s knife wiped clean and warmed under hot water between cuts. For ultra-clean edges, use dental floss (unflavored) by pressing it down through the chilled brownies.
Conclusion
For a thorough step-by-step take and a slightly different method that I often compare against in testing, I recommend checking out The Best Fudgy Brownies Recipe for extra technique ideas and troubleshooting notes.
Fudgy Cherry Brownies with Ganache
- Total Time: 40 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
These fudgy cherry brownies offer a deep chocolate flavor with a chewy, fudgy center, perfectly balanced for chocolate lovers.
Ingredients
- 6 ounces (170 g) bittersweet chocolate
- 6 tablespoons (85 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2/3 cup (85 g) all-purpose flour
- A pinch of salt
- Optional: Flaky sea salt for topping
- Optional: Fresh cherries for mix-in or topping
Instructions
- Melt the chocolate and butter together until smooth using a double boiler or in the microwave in 20-30 second bursts.
- Whisk in the granulated sugar and eggs until glossy.
- Fold in the all-purpose flour and a pinch of salt, being careful not to overmix.
- Pour the batter into a parchment-lined 8×8-inch pan.
- Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted shows moist crumbs.
- Allow to cool at least 1 hour before slicing. Top with flaky sea salt if desired.
Notes
For best results, use real chocolate between 60–70% cocoa content. Let the brownies cool before slicing for clean edges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American