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Beautiful tray of classic fudgy brownies cut into perfect squares on parchment paper, rich dark chocolate color with crackly shiny top, visible gooey fudgy center, chocolate chips visible, rustic w...
Sarah Mitchell

Classic Fudgy Brownies From Scratch

These brownies are everything a brownie should be — dense, fudgy, crackly on top, and so intensely chocolatey that one square is never enough. I've been making this recipe for years, and it's the one I always come back to when I need a dessert that impresses without any fuss.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease.
  2. In a large bowl, whisk the melted butter and sugar together until combined.
  3. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
  4. Sift in the cocoa powder, flour, salt, and baking powder. Fold gently with a spatula until just combined — don't overmix.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 22-25 minutes. The brownies should look set on the edges but slightly soft in the center.
  8. Let cool completely in the pan before cutting into 16 squares.

Notes

The biggest mistake people make with brownies is overbaking. Pull them out when a toothpick comes out with moist crumbs, not clean. For an extra fudgy texture, refrigerate the brownies for an hour before cutting. Use Dutch-process cocoa for a richer, darker flavor.