Best Brownies Recipe – Fudgy, Chewy & Easy

Bite in and you’ll understand why the world is divided between cakey and fudgy. These lean fudgy—dense, chewy, the kind that stick to your teeth in the most delicious way. There’s a dark chocolate depth that makes them indulgent, but a comforting sweetness that keeps them from brooding. It’s the kind of bite that makes you close your eyes for a second and smile.

Brownies are the little black dress of baking—easy, elegant, endlessly adaptable. This version keeps it simple: no double boiler, no drama. Melt, stir, bake, slice, and suddenly you’ve got a tray of glossy-topped, chewy brownies that beg for a glass of milk or maybe a late-night pour of whiskey.

Equipment Needed

• Mixing bowls
• Heavy-bottomed saucepan (to melt butter evenly)
• Whisk & spatula
• 8x8-inch baking pan (lined with parchment for clean cuts)
• Cooling rack
• Sharp knife (for neat slices—wipe between cuts)

Cook’s Confidence (What Could Go Wrong)

• Dry brownies? You baked too long. Pull them when the middle still has a slight jiggle.
• No crackly top? Whisk the sugar into the hot butter long enough—it needs that heat to create the shiny crust.
• Too sweet? Swap in 70% dark chocolate chunks for balance.

Variations

• Add a swirl of cream cheese for cheesecake brownies.
• Stir in espresso powder for mocha intensity.
• Top with flaky sea salt before baking for contrast.

Storage Tips

• Room temp: 3–4 days in an airtight container.
• Fridge: Up to 1 week (texture gets chewier).
• Freezer: Wrap tightly; freeze up to 2 months. Thaw overnight.

Chef Notes

Use parchment “slings” to lift brownies out cleanly. Cool fully before cutting—if you can wait. For bakery-style neat squares, chill before slicing with a hot knife.

FAQs

Are these cakey or fudgy brownies?
Fudgy, chewy, with a glossy top.

Can I double the recipe?
Yes—use a 9x13-inch pan and bake 35–40 minutes.

What cocoa is best?
Dutch-process gives richness, but natural cocoa works if it’s what you have.

Can I make them gluten-free?
Yes—swap flour for a 1:1 gluten-free baking blend.

Fudgy, Chewy and Easy Brownies Recipe

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies

Ingredients for the best chewy brownies

• 1 cup (225 g) unsalted butter - The foundation. Melt it gently; scorched butter changes the whole profile.
• 8 oz (225 g) semisweet or dark chocolate, chopped
• 1 ½ cups (300 g) granulated sugar
• ½ cup (100 g) brown sugar
• 4 large eggs - The glue. Whisk until glossy; they give the brownies their chew.
• 2 teaspoon vanilla extract - Sweetens the bitterness of cocoa.
• 1 cup (125 g) all-purpose flour
• ½ cup (50 g) cocoa powder - Use Dutch-processed for deep chocolate flavor.
• ½ teaspoon salt - Sharpens the chocolate.
• Optional: 1 cup (170 g) chocolate chips, dark chocolate chunks, toasted walnuts, or a swirl of peanut butter.

Instructions for easy fudgy brownies

1. Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
2. In a saucepan over low heat, melt butter and chopped chocolate together until smooth. Remove from heat and cool slightly.
3. Whisk in granulated sugar and brown sugar until combined.
4. Add eggs one at a time, whisking well after each addition. Stir in vanilla.
5. Sift in flour, cocoa powder, and salt. Fold gently until just combined.
6. Stir in chocolate chips or nuts if using.
7. Pour batter into prepared pan and smooth the top.
8. Bake 28–32 minutes, until a toothpick inserted comes out with moist crumbs (not wet batter).
9. Cool completely in pan before cutting into squares.

Best Brownies Recipe – Fudgy, Chewy & Easy

Sam

Brownies are the ultimate chocolate lover’s dessert – rich, chewy, and irresistibly fudgy. This recipe strikes the perfect balance: crisp edges, gooey centers, and an intense chocolate flavor. Whether you enjoy them plain, dusted with powdered sugar, or topped with a scoop of vanilla ice cream, these brownies are a guaranteed crowd-pleaser.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Ingredients

  

Ingredients

• 1 cup 225 g unsalted butter
• 8 oz 225 g semisweet or dark chocolate, chopped
• 1 ½ cups 300 g granulated sugar
• ½ cup 100 g brown sugar
• 4 large eggs
• 2 teaspoon vanilla extract
• 1 cup 125 g all-purpose flour
• ½ cup 50 g cocoa powder
• ½ teaspoon salt
• Optional: 1 cup 170 g chocolate chips or nuts

Instructions

 

Instructions

• Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
• In a saucepan over low heat, melt butter and chopped chocolate together until smooth. Remove from heat and cool slightly.
• Whisk in granulated sugar and brown sugar until combined.
• Add eggs one at a time, whisking well after each addition. Stir in vanilla.
• Sift in flour, cocoa powder, and salt. Fold gently until just combined.
• Stir in chocolate chips or nuts if using.
• Pour batter into prepared pan and smooth the top.
• Bake 28–32 minutes, until a toothpick inserted comes out with moist crumbs (not wet batter).
• Cool completely in pan before cutting into squares.

Tried this recipe?Let us know how it was!

Cultural & Culinary Notes

Brownies originated in the United States in the late 19th century and have since become one of the world’s most iconic desserts. From cakey to fudgy, recipes vary widely, but the chewy, dense style remains a favorite. The key to fudgy brownies lies in the ratio of fat (butter and chocolate) to flour, and in slightly underbaking the center for that gooey texture.