The Best Fudgy Brownie Recipe from My Kitchen
Every bite is a perfect balance of fudgy and chewy – rich, soft in the center, with that slightly crackly top everyone loves.
Brownies have been around since the early 1900s, starting off as simple molasses cakes before transforming into the chocolatey squares we know today. This version leans into the fudgy, chewy middle ground – no frosting, no extras – just pure chocolate comfort.
Why I Love Making These
Sometimes I bake these just for the smell. That warm, deep aroma of browned butter and chocolate filling the kitchen is almost therapeutic. It always reminds me that even the simplest recipes can bring joy, memory, and calm into a space.
What scent brings that feeling to your kitchen? I’d love to hear your stories or tips below.
Tips from My Kitchen
- Brown the butter – It’s worth the few extra minutes. That deep, nutty base makes all the difference.
- Espresso powder and sea salt are a must, don’t skip these.
- Use good chocolate – I go for 70% dark chocolate or similar. Quality really shows here.
- Don’t overmix the flour – Once it’s in, stir gently just until combined.
- Whisk after the eggs – Stirring vigorously gives you that beautiful shiny, crinkly top.
- Chill before slicing – If you want perfect, clean edges, let them cool fully or pop them in the fridge.
Fudgy Chewy Brownies
Equipment
- 8-inch (20 cm) square baking pan
Ingredients
- 10 tbsp (140 g) unsalted butter, cubed
- 1¼ cups (235 g) cane sugar
- ¾ cup (100 g) unsweetened cocoa powder
- ½ tsp fine sea salt
- ½ tsp baking powder
- ½ tsp espresso powder (or fine ground coffee)
- 2 large cold eggs
- 2 to 3 tbsp water (just enough so mixture sticks)
- 1 tbsp vanilla extract
- ⅔ cup (85 g) flour
- 2 oz (60 g) dark or semi-sweet chocolate, roughly chopped (or chips)
Instructions
- Preheat oven to 325°F / 165°C (lower rack). Line and grease an 8-inch (20 cm) square pan with parchment paper.
- Brown the butter – Melt the butter in a saucepan over medium heat. Whisk constantly as it foams and darkens. After about 10 minutes, it should smell nutty and have reddish bits at the bottom.
- Mix the base – Remove from heat. Stir in the sugar, then cocoa powder, salt, baking powder, and espresso powder. Let the mixture cool for 5 minutes.
- Add eggs one at a time, beating vigorously after each until fully incorporated.
- Adjust thickness – Stir in just enough water (2 to 3 tablespoons) so the mixture becomes smoother but still thick. Stir in the vanilla.
- Add the flour and beat firmly by hand for about 50 strokes.
- By now, the mixture should be slightly warm but not hot. Fold in the chopped chocolate or chips.
- Spread and swirl – Pour the batter into the prepared pan. Swirl the top gently with a knife or rubber spatula.
- Bake for about 25 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Cool completely in the pan before lifting out and slicing into 9, 12 or 16 squares.
Video
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If you try these brownies, I’d love to hear how they turned out! Leave a comment with your favorite twist, or tag your version online so I can see it.
More Recipes I Recommend
Loved these brownies? Here are a couple more of my favorites that I think you’ll enjoy:
- Cranberry Orange Muffins – Soft, bright, and perfectly tart-sweet. A cozy companion to your morning coffee.
- French Crêpes – Light, tender, and so versatile. Whether sweet or savory, they’re always a hit.
Let me know if you give one of them a try – I’d love to hear what you think!
