These homemade fudgy brownies are rich, dense, moist, and loaded with deep chocolate flavor. They are made for anyone who prefers brownies with a soft, fudgy center rather than a light, cakey texture.
Each square has chewy edges, a tender chocolate center, and a thin crackly top. The combination of melted dark chocolate, cocoa powder, butter, and two kinds of sugar gives these brownies their rich flavor and satisfying texture.
An extra egg yolk adds even more richness, while careful baking keeps the center soft and fudgy.
Best of all, you don’t need an electric mixer. A whisk and rubber spatula are all you need to make this easy homemade brownie recipe.
Why You’ll Love These Brownies
- Rich and intensely chocolatey
- Soft, fudgy center
- Chewy edges
- Thin crackly top
- Made with melted dark chocolate and cocoa powder
- Extra egg yolk adds richness
- No electric mixer required
- Easy to customize with chocolate chips or nuts
- Perfect for dessert or afternoon treats
Ingredients
Chocolate Mixture
- 170 g (6 oz) dark chocolate, 60–70% cocoa, chopped
- 115 g (½ cup) unsalted butter
Sugars
- 200 g (1 cup) granulated sugar
- 100 g (½ cup) packed brown sugar
Eggs and Flavor
- 2 large eggs, preferably at room temperature
- 1 extra egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
Dry Ingredients
- 65 g (½ cup) all-purpose flour
- 25 g (¼ cup) unsweetened cocoa powder
Equipment
- 8×8-inch (20×20 cm) baking pan
- Parchment paper
- Heatproof bowl
- Whisk
- Rubber spatula
There is no need for an electric mixer. A whisk and spatula are enough for this recipe.
How to Make Fudgy Brownies
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving some parchment hanging over the sides. This makes it easier to lift the brownies from the pan once they have cooled.
Lightly grease the parchment with butter or cooking spray.
Step 2: Melt the Chocolate and Butter
Place the chopped dark chocolate and butter in a heatproof bowl.
Set the bowl over a pot of gently simmering water and stir frequently until the chocolate and butter melt together into a smooth, glossy mixture.
You can also melt them in the microwave. Heat in short 20-second intervals, stirring well after each interval.
Once completely smooth, remove the mixture from the heat and let it cool for about 3–5 minutes.
Avoid allowing the chocolate mixture to become very hot.
Step 3: Add the Sugars
Add the granulated sugar and brown sugar to the warm chocolate mixture.
Whisk well until the sugars are evenly incorporated.
The mixture may look slightly thick or grainy at this stage, and that is completely normal.
Using both granulated and brown sugar helps create the characteristic crackly top while keeping the brownies moist and chewy.
Step 4: Add the Eggs
Add the eggs one at a time, whisking well after each addition.
Add the extra egg yolk, vanilla extract, and salt.
Whisk for about 30 seconds, or until the mixture looks smooth and glossy.
The extra yolk adds richness without turning the brownies fluffy.
Step 5: Add the Flour and Cocoa
Sift the flour and cocoa powder together.
Add them to the chocolate mixture.
Using a rubber spatula, gently fold the dry ingredients into the batter. Stop as soon as you no longer see dry flour.
Avoid overmixing. Too much mixing can make the brow
