Recipe

Best Brownie Recipe (Fudgy & Chocolatey)

Crackly top, deep chocolate flavor, and a gooey center that stays fudgy for days. One bowl, pantry ingredients, zero drama.

By Matt Campbell

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4.9

A pan of fudgy chocolate brownies with a shiny crackly top, one square lifted out with a spatula

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If you have ever bitten into a brownie and thought, this tastes like chocolate cake pretending to be a brownie, I wrote this recipe for you. These are the real deal: glossy, crackly top; rich cocoa punch; and a center that lands somewhere between melted chocolate and a soft truffle.

This is my forever version, built for home kitchens. No fancy chocolate required (though you can absolutely upgrade). No mixer. Just a bowl, a whisk, and a pan that will have you “just trimming the edges” until half the batch mysteriously disappears.

Quick promise: follow the bake time closely, pull them when the center still looks slightly underdone, and let them cool. Brownies are like good friendships, they need a little space to set.

A close-up of a sliced fudgy brownie showing a dense dark center and crisp crackly top

Why It Works

Fudgy texture, not cakey: A higher fat-to-flour ratio and minimal mixing keep the crumb dense and moist.
That shiny crackly top: Dissolving the sugar into warm butter and whisking the eggs and sugar thoroughly creates the classic paper-thin crust.
Big chocolate flavor: Cocoa brings intensity, while a small amount of melted chocolate (optional but excellent) adds depth and a smoother bite.
Reliable bake: A moderate oven temp and a clear doneness check prevent dry edges and an overbaked center.

Pairs Well With

Storage Tips

Room temp (best texture): Store brownies tightly covered for up to 3 days. Keep them as a slab if you can, it stays fudgier than individual squares.

Refrigerator (for extra chew): Up to 1 week in an airtight container. Let sit 10 minutes before eating, or give a quick warm-up to soften the center.

Freezer (future you says thanks): Wrap individual squares in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw at room temp or microwave 15 to 20 seconds.

Pro tip: Place a piece of parchment between layers to prevent sticking and preserve that crackly top.

Common Questions

Why didn’t I get the shiny crackly top?

The crust comes from properly dissolving sugar and whisking enough air into the eggs and sugar. Make sure your butter is warm (not scorching), whisk the eggs and sugar until glossy, and do not skip the rest time after baking.

How do I know when fudgy brownies are done?

Look for set edges and a center that is just shy of fully set. A toothpick in the center should come out with thick, moist crumbs, not wet batter and not clean. If you wait for clean, you will get dry brownies.

Can I use only cocoa powder and skip the melted chocolate?

Yes. They will still be rich and fudgy. The optional melted chocolate adds extra depth and a smoother, more chocolate-forward finish.

What cocoa powder is best?

Natural unsweetened cocoa is classic and gives a strong, nostalgic brownie flavor. Dutch-process works too and tastes slightly darker and smoother. Use what you have.

Can I double the recipe?

Yes. Bake in a 9x13-inch pan. Start checking around 28 minutes. The center should still look a little soft when you pull it.

Why are my brownies dry?

Most of the time it is overbaking. The second culprit is measuring flour too generously. If possible, spoon flour into the measuring cup and level it, or weigh it for accuracy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch metal baking pan
Parchment paper
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons (or kitchen scale)
Fine-mesh sieve (optional, for lump-free cocoa)
Wire rack for cooling

I started chasing my “perfect brownie” the way I chase most kitchen goals: slightly overconfident, armed with cocoa powder, and convinced I could eyeball the bake time. Spoiler: I could not. The turning point was realizing fudgy brownies are basically a timing game plus a little technique. Whisk the eggs and sugar until they look glossy, bake until the edges are set and the middle still looks like it needs a minute, then walk away and let the pan cool. It feels wrong. Then you cut into it and suddenly you are the brownie person in your friend group.