Super Easy Fudge Brownie Recipe

This Super Easy Fudge Brownie Recipe is a family size recipe, full of deep chocolate flavor, fudgy on the inside, with the perfect chocolate crust on the outside.

This Super Easy Fudge Brownie Recipe is a family size recipe, full of deep chocolate flavor, fudgy on the inside, with the perfect chocolate crust on the outside. pinterestSkip the box mix, and make these super easy homemade brownies instead! All you need are some basic baking ingredients, a few minutes of prep and you’ll be blown away at how delicious these fudge brownies are!

Homemade Fudge Brownie Recipe

  • Start by melting a cup of butter, then let it cool slightly. Whisk in some sugar, eggs and vanilla extract.
  • Add in the cocoa powder, flour, salt and baking powder. Use a sturdy wood spoon to gently stir until the mixture is no longer dry.
  • Fold in some chocolate chips and pour into a 9×13″ baking pan.

Making homemade Fudge Brownies from scratch is super easy and WAY better than store bought mix.

BEST Fudge Brownie TIPS:

Even though you have the ingredients to make the BEST fudge brownies, doesn’t mean they’ll be the BEST. Here are a few tips to get you those AWARD WINNING brownies every time!

  • EGGS – this recipe calls for 4 lightly beaten eggs. Make sure you lightly beat the eggs before adding them to the butter and sugar. We don’t want to over mix the brownie batter or you’ll end up with tough brownies.
  • STURDY SPOON – Ditch the whisk when it comes to mixing the dry ingredients with the wet. Gently stir the batter together until there are no more dry lumps. Again, over mixing here will create air pockets in the batter, resulting in a more cake-like brownie.
  • BAKE TIME – All ovens are a little different, so make sure you keep an eye on your brownies and don’t let them over cook. You’ll know the brownies are done when the top get a shiny gloss to it with a few cracks all over.
  • PLASTIC KNIFE – Here’s a bonus tip for ya! Use a plastic knife to get perfectly cut brownies. It’s a game changer!

These are the BEST Fudge Brownies! Super easy to make and loaded with mini chocolate chips!

I loaded the inside of these brownies with mini chocolate chips for an extra chocolatey flavor. You can skip the chips, or try any of these fun variations:

Can I Add Extras To This Brownie Mix?

  • Use quality chocolate bars that are coarsely chopped in place of chocolate chips.
  • Try using chopped up kit kats, reese’s peanut butter cups, m&m’s or any of your other favorite candies.
  • Swap out cocoa powder for dark cocoa powder for an extra dark chocolate brownie.
  • You can even add your favorite nut! Pecans, walnuts, peanuts, etc.

Looking for an over the top brownie recipe? Try these Fudge Ripple Pecan Brownies!

Gooey Fudge Brownie Recipe with chocolate chips

The easiest way to get brownies out of the pan is to line the pan with parchment paper. Make sure you leave a few inches of parchment paper along the sides of the pan so you can easily lift the brownies out of the pan.

Should I Use a Metal or Glass Pan?

I prefer to make these brownies in my metal 9″x13″ pan because it gives the brownies a little more of a crisp edge to them. That being said, you can also get away with using a glass baking dish, just make sure the brownies are fully cooked before removing from the oven (glass may require a few extra minutes of bake time).

The easiest way to slice brownies is with a plastic knife! You'll be shocked at how easy it is!

Can You Halve or Double This Brownie Recipe?

Yes! You can easily halve this recipe and bake it in a 9×9″ pan. The brownies would be a little thicker, but should be done around 20 to 23 minutes.

If you want to double the recipe, I would just bake in two 9×13″ pans. You can use the “2x” button in the recipe card to get the proper measurements.

The crackled, glossy top of these brownies is irresistible!

There’s nothing better than that crackled, glossy top to these BETTER THAN BOX brownies!

OMG! These are the BEST Fudge Brownies in the WORLD! So easy and so fudgy!

One bite of these delicious fudge brownies and you’ll be hooked!


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The crackled, glossy top of these brownies is irresistible!
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4.92 from 23 votes

Super Easy Fudge Brownie Recipe

This super easy Fudge Brownie Recipe is filled with gooey, rich chocolate and perfectly balanced sweetness.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 309 kcal
Author: Shawn


  • 1 cup butter
  • 2 cups sugar
  • 4 eggs, lightly beaten
  • 2 tsp vanilla extract
  • 2/3 cup cocoa powder
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup mini chocolate chips


  • Preheat the oven to 350 degrees F. Grease a 9x13" baking pan or line with parchment paper. Set aside.
  • Melt the butter and let cool slightly. Stir in the sugar, eggs and vanilla extract until combined.
  • Add in the cocoa powder, flour, salt and baking powder. Use a sturdy wooden spoon or rubber spatula to gently stir the ingredients, just until combined. DO NOT whisk or over mix (this will add extra air to the batter and result in cake-like brownies instead of fudge-like ones).
  • Fold in the chocolate chips and pour batter into prepared baking pan. Spread out evenly.
  • Bake for 25 to 30 minutes, until the center is set. Let cool slightly before slicing. Enjoy!
For easy slicing, use a plastic knife!


Calories: 309kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 214mg | Potassium: 82mg | Fiber: 2g | Sugar: 32g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Keywords: Brownie, Chocolate, Easy, Family, Fudge
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

OMG! These are the WORLD'S BEST Brownie Recipe! So fudge-like and made in just one bowl in about 30 minutes! Perfect for a family treat!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
61 Responses
  1. Dawn

    5 stars
    Fantastic recipe. Used olive oil butter instead of dairy butter. Came out exactly as advertised. I won ribbons for my brownies, but will keep this recipe. Daughter laughed while eating them and said “who needs a mix.” They came together in 10 minutes, baked in 25.

  2. shari nielsen

    5 stars
    I’ve been wanting a recipe for a good simple coco brownie, and this is it! I halved the recipe and baked in an 8 x 8 inch square metal pan. I melted the butter and sugar together to melt the sugar, and added the (dutch) coco to this mixture. When it had cooled a bit, I stirred in the beaten eggs, and then the flour, baking powder and salt. Folded in 3/4 of the mini chips, and baked for 20 minutes, and they came out perfect. Sprinkled the remainder of the chips on top after taking out of the oven. Beautiful shiny top, and nice chewy texture. Nice chocolate flavor. Did you use natural or dutch coco?

  3. Robert

    5 stars
    Had a bag of Mexican hot chocolate mix I didn’t want to re-gift as I avoid refined sugars. BUT I came across your recipe and decided to treat myself to a Christmas treat. I followed your recipe, less the 2 cups of sugar that the hot cocoa mix served as a replacement. I also used plant-based margarine sticks as that’s what I had on hand and butterscotch chips. They came out really good. Enough to get online after xmas and share with you! Thanks for sharing your recipe.

  4. Hannah Pollan

    5 stars
    My family’s favorite brownie recipe. I’ve made it about a dozen times and every time the brownies come out perfect and delicious. My boyfriend puts a full can of frosting on top so massive sugar over load. I made them again today and just wanted to say thank you for the amazing and easy recipe!

  5. Nadia

    Hi! I’m planning on making these for my coworkers next week. Do you use milk chocolate or semi sweet chocolate chips? Thank you!!

    1. Shawn

      I’ve never used cacao powder before, but after doing a little research, it seems that you should be able to use it in place of cocoa powder. BUT it seems to be a much stronger taste, so you’ll want to use less of it. I’m not sure what ratio you’ll need to use. If you do experiment with it let us know how it goes!

  6. Katie

    5 stars
    Me and my son made these today. Took half hour and came out perfect. Brilliant easy recipe. We’re from the uk so used the metric measurements and added Oreos chocolates on top. Yummy.

  7. Gabriela

    5 stars
    I gave a piece to my mom and sister, my mom said I nailed it. Thank you for this. I will definitely try some of your other recipes!!!

  8. Abby

    I have looked high and low for the simplest brownie recipe and this by far has been the best, my son loves them and my husband as well, this is the perfect brownie I have baked so far.

  9. Kathi

    Does the recipe make them as thick as shown or did you make double or use a smaller pan? I would like to make a good thick brownie. I don’t necessarily have to have the crackling as I might frost them.

    1. Shawn

      I typically only have salted butter in my fridge, so that’s usually my go-to. If you’re sensitive to salt, go ahead and use unsalted.

  10. Marionette Dawa

    I love the recipe and it’s easy to make..

    It was my 1st time to bake brownies from scratch and at first I had a problem with the crackly and glossy finish up top but I put it much longer in the over and sometimes taking it out every 3-5 mins so I saw the top hardening and crakling and also it doesnt over cook too.. it’s a delicious recipe

    1. Mara

      5 stars
      This recipe is great! I just made it for my mother and brother and they loved it! This was my first time making brownies (but ive made other desserts) and i must say that the consistency was perfect!
      Greetings from México!

  11. Bhav

    My daughter wants to try your recipe this weekend.
    I wanted to ask in advance, 1 cup of butter, do I melt it first then measure 1 cup? Also which flour? Self-rising or plain flour?

  12. Alyssa

    Hi, just made these as we speak and they didn’t come out glossy or cracked on the top but they are done bc I checked them with a toothpick. I’m not sure why does anyone know? :/

      1. Shawn

        After doing some more testing, I think the trick to that crackly top is in beating the eggs a little extra! Whisk them really well (slightly frothy), then fold them into the dry ingredients just until combined.

  13. Jennifer W

    5 stars
    Just made these. I used 1/2 brown sugar and 1/2 white, added chocolate chips and walnuts. So fudgy! My new go-to brownie recipe! Thanks!

  14. Melissa

    3 stars
    Halved the recipe, put in a bit less sugar and a little bit of coffee powder, cooked it 20 minutes, good but not fudgey at all, basically a cakey brownie. Still good, but not how described or shown in the pictures and not how I wanted it, I made this recipe because it said fudge brownie. I might try it again maybe adding more chocolate chips ( I had a little less then half cup ) and cooking it less.
    Tasty, but pretty disappointed.

    1. Shawn

      Hi Melissa. It sounds like you’ve created your own brownie recipe here. I would suggest trying my recipe as written and seeing if you get better results. 😉 Also- make sure you don’t over mix your brownie batter as this will result in cake-like consistency. Hope that helps!

  15. Christa Valles

    Just made it a double recipe! Came out wonderful crackled and glossy and it was super easy. Thanks for the brownie recipe!!!

    1. Shawn

      Hi Annette, here is what I would do to make them more cake-like. Add an additional egg and beat the eggs with the butter, sugar and vanilla. Increase the flour another 1/2 cup and increase the baking powder to a full teaspoon. Whisk it all together instead of folding it together. This should create more air in the batter, giving you a more cake-like brownie. Let me know if you give this a try!

  16. Ashley

    I just made these, in the oven as we speak but I realized I used baking soda instead of baking powder which I did not have, is that OK?

    1. Shawn

      Hey Ashley! Sounds like your brownies might not rise too much, but don’t worry, the baking soda wont make them inedible. Baking soda is also used as a leavening agent in baked goods, but usually when something more acidic is used to create a chemical reaction, like lemon juice, vinegar or buttermilk, etc. You’ll have to let us know how they turned out!

  17. Intan

    Just make it today, follow all the step, bake at 180c for 25 minutes in oven, top layer not shine yet, so l waiting and give another 10 minutes still not shine, so l decided to take it out. ( l keep in eyes all the time)
    My brownie come overcook without shine.
    Why my brownies never get any shine on top like glass as the intruction when it cook.

    1. Shawn

      So sorry you didn’t get that shiny top Intan. If your oven isn’t properly preheated at first it can cause that top layer to have a dull finish. You can alway check the brownies for done-ness with a toothpick in the center as well.

  18. Michael Emerson

    Should the butter be unsalted? They seemed a little on the salty side, but still great flavor and texture.

  19. Savannah

    5 stars
    These were great! I did reduce the sugar to 1 cup, plus 1/2 cup xylitol. So quick and easy, will be making these again.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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