Fudgy Chocolate Brownies

There’s nothing quite like a homemade brownie straight from the oven—rich, fudgy, and bursting with chocolate flavor. This recipe is designed to be simple yet indulgent: just one bowl, a few mixing steps, and basic ingredients you probably already have in your kitchen. The result? Brownies with crisp, caramelized edges, a soft, molten chocolate center, and a deeply satisfying chocolate flavor. You can customize them with chocolate chunks, nuts, or even a swirl of caramel for extra decadence. These brownies are perfect for dessert, afternoon treats, or sharing with friends and family—but you might find yourself sneaking a square or two right from the pan.

Ingredients

For the Brownie:

• 1 cup (200 g / 7 oz) granulated sugar
• 1 cup (200 g / 7 oz) lightly packed brown sugar
• 3 large eggs, at room temperature
• 3/4 cup (75 g / 2.6 oz) unsweetened cocoa powder
• 1 cup (120 g / 4.2 oz) all-purpose flour
• 1 teaspoon (6 g / 0.2 oz) salt
• 1.5 cups (260 g / 9.2 oz) dark chocolate chips or chunks
• 1 cup (225 g / 7.9 oz) unsalted butter, melted
• 1 tablespoon (15 ml) brewed coffee (optional, enhances chocolate flavor)
• 1 tablespoon (15 ml) vanilla extract

Optional Add-ins:

• Chopped nuts (walnuts, pecans, or almonds)
• Extra chocolate chunks for topping
• Caramel or peanut butter swirl

Instructions

1. Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, making sure the edges extend over the sides. This makes it easy to lift the brownies out of the pan after baking without sticking. Lightly grease the parchment for extra security.

2. Combine Wet Ingredients
In a large mixing bowl, combine the melted butter with the coffee (if using) and vanilla extract. Coffee is optional but brings out a deeper chocolate flavor. Whisk in the eggs one at a time until the mixture is smooth, glossy, and slightly thickened.

3. Add Sugars
Add the granulated and brown sugars to the wet mixture. Brown sugar adds moisture and a subtle caramel note, while granulated sugar helps with structure. Whisk until everything is fully combined, and the mixture appears slightly creamy.

4. Incorporate Dry Ingredients
Sift in the cocoa powder, all-purpose flour, and salt. Sifting ensures there are no lumps and helps the batter stay light. Gently fold with a spatula until just combined. Avoid overmixing, as this can make the brownies more cake-like instead of fudgy.

5. Fold in Chocolate and Optional Add-ins
Add the chocolate chips (or chunks) and fold them gently into the batter until evenly distributed. You can also fold in nuts or a few spoonfuls of caramel at this stage. For an extra chocolatey finish, sprinkle a handful of chocolate chips on top before baking.

6. Bake the Brownies
Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for approximately 30 minutes. The edges should look set, slightly firm, and shiny, while the center should still jiggle slightly when the pan is tapped. Baking times may vary slightly depending on your oven, so start checking at 25 minutes.

7. Cool and Slice
Allow the brownies to cool in the pan for about 10–15 minutes. Using the parchment overhang, lift the brownies out of the pan onto a cutting board. Slice into squares using a sharp knife, wiping the blade clean between cuts for neat edges.

8. Serve and Enjoy
Serve warm for a gooey, molten chocolate experience, or let them cool completely for a denser, fudgier texture. These brownies store well in an airtight container at room temperature for up to 4 days, or you can freeze them for longer storage.

Tips for Perfect Fudgy Brownies

• Room temperature eggs: Help the batter emulsify better, giving a smoother texture.
• Do not overmix: Overmixing the flour can make brownies cakier instead of fudgy.
• Optional coffee: A small amount of coffee intensifies chocolate flavor without adding a coffee taste.
• Chocolate variety: Mix dark, milk, or white chocolate for different flavor profiles.