Classic fudge brownies are the ultimate chocolate dessert—rich, dense, deeply chocolatey, and irresistibly moist. Unlike cakey brownies, fudge brownies have a compact crumb and a melt-in-the-mouth texture that comes from a perfect balance of butter, chocolate, sugar, and eggs. This timeless recipe is ideal for family gatherings, bake sales, holidays, or whenever a serious chocolate craving hits. Simple ingredients and careful technique turn this classic into a bakery-style treat you’ll want to make again and again.
Ingredients
- 200 g (7 oz) dark chocolate (60–70% cocoa), chopped
- 170 g (¾ cup) unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder (optional, for slightly less dense brownies)
- ½ cup chocolate chips or chunks (optional, for extra fudginess)
- ½ cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 170°C (340°F). Line a 20 × 20 cm (8 × 8 inch) baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease it.
In a heatproof bowl set over gently simmering water, melt the butter and chopped dark chocolate together, stirring until smooth and glossy. Remove from heat and let it cool slightly.
In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking well after each addition until the mixture looks thick and shiny. Stir in the vanilla extract.
Slowly pour the melted chocolate mixture into the egg and sugar mixture, whisking constantly to avoid scrambling the eggs.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder if using. Gently fold the dry ingredients into the chocolate batter using a spatula, mixing just until combined. Do not overmix.
Fold in chocolate chips and nuts if using. Pour the batter into the prepared pan and smooth the top.
Bake for 22–28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove from the oven and allow the brownies to cool completely in the pan before lifting them out and slicing.
Method & Tips
For ultra-fudgy brownies, slightly underbake them and let them finish setting as they cool. Use good-quality chocolate, as it defines the final flavor. Avoid overmixing after adding flour to keep the texture dense and soft rather than cakey. For clean slices, chill the brownies for 30 minutes before cutting.
History
Brownies originated in the United States in the late 19th century and quickly became a staple of American baking. Fudge brownies emerged as bakers experimented with reducing flour and increasing fat, creating the dense, rich version that chocolate lovers favor today.
Nutritional Notes (Approximate per square)
- Calories: 280–320
- Fat: 18 g
- Carbohydrates: 32 g
- Protein: 4 g
Conclusion
Classic fudge brownies are a celebration of pure chocolate indulgence—simple to make, endlessly customizable, and universally loved. Whether served warm with ice cream, dusted with cocoa, or enjoyed plain, these brownies deliver deep flavor and luxurious texture in every bite. Once you master this recipe, it will become a permanent favorite in your baking collection.