Fudgy Homemade Brownie Recipe

brownies on parchment paper on on counter.

5 from 1 vote

These brownies have earned the title of "the best" from many who have tried them. The secret lies in the combination of rich chocolate chips and cocoa powder. Enjoy!

Prep Time10

Cook Time25

Additional Time0

Total Time35

Course: Chocolate Desserts

Cuisine: American

Servings: pieces, 1 piece per serving

Calories: 194kcal

Author: Eryn Whalen

Cost: $5

Ingredients

1 cup semi-sweet chocolate chips substitute milk chocolate chips if you prefer a milder flavor
1 cup butter
2 cups white sugar
4 eggs large
1 cup all-purpose flour
¾ cup cocoa powder
2 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder

Instructions

Prep your oven and pan: Preheat oven to 350°F. Line a 10×12 baking pan with parchment paper, leaving a slight overhang on the sides.
I don’t recommend greasing the pan here, greasing tends to create a greasy bottom layer, while parchment keeps the texture clean and makes lifting the brownies out much easier.
Melt butter and chocolate: In a saucepan over low heat, melt the butter and chocolate chips together, stirring constantly until smooth.
Remove from heat and pour into a large mixing bowl. Let it cool for 2–3 minutes so it doesn’t scramble the eggs.
Mix sugar and eggs: Whisk in the sugar until fully combined. Add the eggs one at a time, mixing well after each addition.
Don’t rush this step—this is what helps form that thin, crackly top on the brownies.
Stir in the vanilla extract.
Combine dry ingredients separately: In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Fold everything together: Gently fold the dry ingredients into the wet mixture until just combined.
Stop mixing as soon as the flour disappears. Overmixing is what turns brownies from fudgy to cakey.
Pour and spread: Pour the batter into your prepared pan and spread it evenly into the corners.
Bake for about 25 minutes.
You’re looking for:
- set edges
- a slightly soft center
- a toothpick that comes out with moist crumbs, not wet batter
- If the toothpick comes out completely clean, they’re likely overbaked.
Cool completely: Let brownies cool fully in the pan before lifting them out using the parchment paper.

Notes

Use milk chocolate chips if semisweet makes it too chocolatey for your taste.

The more you mix, the more likely you'll get a more cake brownies consistency.

Cream cheese frosting goes great on top of these brownies. For best results, frost brownies right after coming out of the oven so frosting goes on smoothly.

Nutrition