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.
Skip 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.
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!
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!
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).
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.
There’s nothing better than that crackled, glossy top to these BETTER THAN BOX brownies!
One bite of these delicious fudge brownies and you’ll be hooked!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
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Super Easy Fudge Brownie Recipe
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
Hi! I’m planning on making these for my coworkers next week. Do you use milk chocolate or semi sweet chocolate chips? Thank you!!
I use semi-sweet, but either would work well!
Would cacao powder work in place cocoa powder?
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!
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.
I’m so glad you found the metric conversions helpful! Thanks for the comment Katie!
Should I Brown the butter when melting it?
No need to brown the butter, but I’m sure it would give it an extra level of flavor if you did!
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!!!
That’s so great to hear! Thanks for the comment Gabriela!
Will it taste the same without the mini chocolate chips? I don’t have any but I really want to make this recipe.
You could leave them out and it’ll still taste great. 🙂
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.
Woohoo!! So glad you guys enjoyed the brownies Abby!
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.
They’re decently thick, I’d say about 1 inch thick.
Do you use salted or unsalted butter?
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.
Can they be left out or do I need to fridge them
You can leave these out on the counter, just make sure to cover them so they do not dry out. 🙂
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
So glad you enjoyed them!
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!
That’s great Mara! Thanks for your comment!
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?
You’ll need 8 tbsp butter (1 cup) and melt that down. Also, it’s all purpose flour. EnjoY!
1 cup would be 2 sticks of butter, 8 tbsis only half a cup..can you clarify ?
Correct, 1 cup is 2 sticks of butter or 16 tbsp.
8 tablespoons is on 1/2 a cup of butter. So is it .5 or 1 cup of butter for the recipe?
The recipe calls for 1 cup of butter. 🙂
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? :/
Over beating the brownie mix can cause that to happen.
I had this same problem. Made two batches thinking I didn’t stir the batter enough. Neither resulted in a crackly top.
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.
Do you have any tips for high altitude (5,500 ft.). They tasted wonderful but they sunk in the middle. Thank you so much!
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!
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.
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!
Do know what i did wrong but the middle was still not done ?? After 45 mins help!
I would test your oven’s temperature to make sure it’s heating properly.
Just made it a double recipe! Came out wonderful crackled and glossy and it was super easy. Thanks for the brownie recipe!!!
Sweet! So glad you enjoyed the brownies!
I made these brownies last night and they were delicious, thank you so much for the recipe!
You’re welcome! So glad you enjoyed them!
Do you know how to make them cake like?
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!
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?
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!
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.
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.
Should the butter be unsalted? They seemed a little on the salty side, but still great flavor and texture.
Hi Michael, You could go either way with the butter, depending on your preferences.
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.
I’m so glad to hear you enjoyed them!