Fudgy Brownies from Scratch (2024)

Published: Aug 10, 2020 · Modified: Apr 12, 2023 by Chloe · 4 Comments

Jump to Recipe

Throw away the box! These fudgy brownies from scratch are chewy, chocolately and absolutely addictive.

With crackly tops and an intense chocolate flavour, you'll understand why this is my go-to brownie recipe.

Fudgy Brownie Ingredients

Dark OR semi-sweet chocolate: these varieties of chocolate are perfect for balancing out the sweetness of the brownie. Make sure to use a high quality (NOT compound) chocolate which is suitable for melting.
- Can I use milk chocolate? I don't recommend using milk chocolate as it is too sweet for this recipe.
- Can I use chocolate chips? You can also use high quality dark or semi-sweet chocolate chips which are suitable for melting down. Don’t use chocolate chips which state 'holds shape during baking.'
Unsalted butter: using unsalted butter allows you to control the amount of salt added in the recipe later. If you only have salted butter, you can use it but omit the added salt.
Caster sugar (superfine sugar) + brown sugar: caster sugar gives the brownie some structure (and a shiny, crackly top!) while brown sugar is the key to making brownies super fudgy.
- Can I use regular granulated sugar instead of caster sugar? Yes, but it may make the brownie a bit more 'cakey' with a less shiny top. It will still taste delicious.
- Can I substitute the brown sugar with more caster sugar? If you use all caster sugar, the brownie will be less fudgy and a bit cakier.
Eggs
Vanilla essence OR vanilla extract
Unsweetened cocoa powder: I use Hershey's (US) or Nestle (AUS/UK) brand. Do NOT use hot cocoa powder or raw 'cacao powder.'
Plain flour / all-purpose flour
Salt

How To Make Fudgy Brownies

1. Add the butter and sugars to a large mixing bowl.
2. Whisk together until well combined. NOTE: I use a basic whisk because I find it easier (and there is less washing up!). You can also use a hand-held electric mixer or even a stand mixer if you wish.
3. Add the eggs one at a time and whisk well in between.
4. Add the vanilla and whisk until the mixture is quite pale and creamy. It does not need to be fluffy.

5. Melt your chopped chocolate in the microwave in a clean, dry bowl. Make sure you melt the chocolate in slow bursts, stirring well in between, so it does not burn or seize.

To melt chocolate using a double boiler: fill a small saucepan a quarter of the way up with water. Bring to a simmer on the stove. Place chocolate in a heatproof bowl over the pot of water. Stir well until the chocolate is melted.

6. The chocolate should be smooth and lump-free once it is properly melted.
7. Pour melted chocolate into butter mixture.
8. Whisk until well combined.

9. Add the cocoa powder, flour and salt to the batter (no need to sieve).
10. Stir together until well combined. I use a wooden spoon at this point instead of a whisk because it is easier to work with.
11. Scrape the batter into a 20 cm (8 inch) square cake tin.
12. Bake for 30-35 minutes or until the brownie has a crackly, shiny top and wobbles only slightly.

FAQ + Top Tips

What makes brownies fudgy?
- Brown sugar: brown sugar contains a small amount of syrup which keeps the brownies fudgy once baked.
- Melted chocolate: stirring melted chocolate through the brownie batter gives it an intense chocolate flavour and a higher fat content.
- Butter: butter is the key ingredient for increasing the fat to sugar ratio of the brownie batter, which keeps the brownie thick and fudgy.
Are my brownies fudgy or undercooked?
- Check for a shiny, crackly top: your brownies are cooked when they have an even, shiny surface. Any particular dark patches, particularly in the centre, may indicate undercooked batter which needs more baking time.
- Check for a slight wobble: if you shake the tin of the brownies just slightly, the brownies should wobble just a little. If they wobble a lot or sink down, the batter requires more baking time.
How to bake brownies with crackly tops?
- Whisking together the butter and sugar: incorporating the sugar fully into the butter is the key to having shiny tops. Caster (superfine) sugar will be more quickly dissolved into the batter than granulated sugar.
- Using melted chocolate: adding melted chocolate incorporates more sugar into the batter which helps create a shiny and crackly top. It's more difficult to get a shiny and crackly top on brownies which only use cocoa powder!
Are fudgy brownies safe to eat?
- Yes. Fudgy brownies are NOT the same as undercooked brownies, but rather have a higher fat to sugar ratio. Baking the brownies for the recommended cooking time will heat the batter all the way through to the centre and kill any nasty bacteria in the flour and eggs.
What is the best way to cut brownies?
- Let the brownie cool down completely. I use a serrated/bread knife to cut the brownie without ruining the beautiful crackly top.
- TIP: store the whole (un-cut) brownie in an airtight container overnight and then cut the next morning. I find the brownie tastes better on the second day and is much easier to cut!

What is the best way to store brownies?

You can store the baked brownies in an airtight container at room temperature for up to 7 days.
Freezing the batter: scrape the prepared batter into an airtight container. Freeze for up to 3 months. Allow to thaw overnight in the refrigerator then bake as normal.
- Note: I don't recommend freezing the baked brownie squares.

Have you made this recipe?

If you have made this recipe, I would love to hear from you! Leave a review below or share your photo on Instagram and tag me @bakingenvy

Take me to Instagram →