Fudgy Chocolate Brownies

A rich, ultra-fudgy, one-bowl brownie recipe that delivers crisp edges, a soft center, and deep chocolate flavor in every bite. These brownies are easy, reliable, and far better than anything from a box mix. With simple pantry ingredients and minimal preparation, this recipe is perfect for busy weeknights, celebrations, or anytime you crave real chocolate indulgence.

Why This Recipe Works

These brownies are intensely fudgy thanks to melted butter, a blend of granulated and brown sugar, and plenty of cocoa powder and chocolate chips. The batter comes together in one bowl, making cleanup effortless. Baking them in a small square pan ensures a perfectly thick texture with a tender, molten center.

Ingredients

For the Brownies:
1 cup granulated sugar (200 g)
1 cup brown sugar, lightly packed (200 g)
3 large eggs, at room temperature
3/4 cup cocoa powder (75 g)
1 cup all-purpose flour (120 g)
1 teaspoon salt (6 g)
1.5 cups dark chocolate chips (260 g)
1 cup unsalted butter, melted (225 g)
1 tablespoon brewed coffee or 1 tablespoon vanilla extract (15 ml)
1 tablespoon vanilla extract (if not using coffee) (15 ml)

Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, ensuring the paper extends over the sides so the brownies can be lifted out easily after baking.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, pour in the melted unsalted butter while still warm but not hot. Add the brewed coffee (or substitute with vanilla extract) and whisk briefly to blend.
Add the granulated sugar and brown sugar. Whisk until the mixture looks thick and glossy.
Crack in the three eggs and whisk until the batter becomes smooth and fully combined. Do not overmix.

Step 3: Add the Dry Ingredients

Sift the cocoa powder, flour, and salt directly into the bowl. Sifting removes lumps and guarantees a smooth brownie texture.
Use a spatula or spoon to gently fold the dry ingredients into the wet mixture. Mix only until the flour disappears; overmixing can make brownies cakey rather than fudgy.

Step 4: Fold in the Chocolate

Add the dark chocolate chips (or substitute with chopped chocolate chunks). Fold gently until the chocolate pieces are evenly dispersed throughout the batter.

Step 5: Bake

Transfer the brownie batter into the prepared baking pan. Smooth the top with a spatula to create an even surface. If desired, sprinkle a few extra chocolate chips over the top for a richer finish.
Bake for approximately 28 to 32 minutes. The brownies are done when the edges are set and a toothpick inserted in the center comes out with moist crumbs, not wet batter.

Step 6: Cool and Slice

Allow the brownies to cool in the pan for at least 10 minutes. Then lift them out using the parchment paper and place them on a cooling rack.
Let them cool completely for clean, even slices, or slice while slightly warm for a gooier, molten center.

Tips for Perfect Fudgy Brownies

• Do not overmix the batter after adding the flour.
• For thicker brownies, use an 8×8 pan; for slightly thinner ones, use a 9×9 pan and reduce baking time by 3 to 5 minutes.
• Coffee enhances chocolate flavor without making the brownies taste like coffee.
• For even deeper flavor, use high-quality cocoa powder and premium dark chocolate chips.