Easy Fudgy Brownie Recipe

Introduction

What makes the perfect brownie — cakey, chewy, or ultra-fudgy? Science (and bakers) agree: the secret to the best brownies lies in the butter-to-flour ratio and proper chocolate melt. This Easy Fudgy Brownie Recipe nails that balance — rich, chewy edges with a gooey, melt-in-your-mouth center. Whether you’re a beginner or a seasoned baker, this one-bowl recipe delivers bakery-quality results in under an hour.

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Ingredients List

For the Brownie Batter

• ½ cup (115 g) unsalted butter – for deep, rich flavor.
• 8 oz (225 g) semi-sweet chocolate, chopped or chips – the fudgy foundation.
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) brown sugar – for extra moisture and chew.
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¾ cup (95 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• ½ tsp salt
• ½ cup (90 g) chocolate chips or chunks (optional, for double chocolate goodness)

Substitutions:

• Replace butter with coconut oil for a dairy-free version.
• Use dark chocolate (70%) for a more intense flavor.
• Swap white sugar for coconut sugar for a caramel note.

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Timing

• Prep Time: 10 minutes
• Baking Time: 25–30 minutes
• Cooling Time: 20 minutes
• Total Time: ~1 hour — about 20% faster than traditional double-boil brownie recipes.

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Step-by-Step Instructions

Step 1: Melt the Chocolate and Butter

In a microwave-safe bowl, melt butter and chocolate in 30-second intervals, stirring until smooth. Let it cool slightly (about 5 minutes).

Step 2: Whisk in Sugars and Eggs

Add granulated sugar, brown sugar, and vanilla to the melted chocolate. Whisk until glossy. Add eggs one at a time, whisking vigorously after each — this creates that shiny, crackly brownie top.

Step 3: Mix the Dry Ingredients

Sift together flour, cocoa powder, and salt. Gently fold into the wet mixture using a spatula — don’t overmix! The batter should be thick and rich.

Step 4: Add Chocolate Chips

Fold in the extra chocolate chunks for an indulgent, double-chocolate texture.

Step 5: Bake to Fudgy Perfection

Pour batter into a greased or parchment-lined 8×8-inch pan. Bake at 350°F (175°C) for 25–30 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
Tip: For super fudgy brownies, slightly underbake and let them set as they cool.

Step 6: Cool and Slice

Let brownies cool in the pan for 15–20 minutes before slicing into neat squares. The texture improves as they cool.

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Nutritional Information (per square, based on 9 servings)

Nutrient	Amount
Calories	290 kcal
Carbohydrates	32 g
Protein	3 g
Fat	17 g
Sugar	26 g
Fiber	2 g

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Healthier Alternatives for the Recipe

• Use almond flour for a gluten-free, nutrient-dense version.
• Replace butter with mashed avocado or Greek yogurt for less fat.
• Swap sugar with maple syrup or honey for natural sweetness.
• Add chopped walnuts for extra omega-3 and crunch.

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Serving Suggestions

• Dust with powdered sugar or cocoa powder for a simple finish.
• Serve warm with vanilla ice cream and a drizzle of caramel sauce.
• Turn into brownie sundaes or crumble over yogurt for dessert parfaits.
• Slice into bite-sized cubes for party trays or lunchbox treats.

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Common Mistakes to Avoid

1. Overbaking – dries out brownies; remove when center is slightly jiggly.
2. Skipping the sugar whip step – essential for the shiny top crust.
3. Overmixing flour – makes texture cakey instead of fudgy.
4. Cutting too soon – warm brownies crumble easily; cool fully for clean cuts.
5. Using cold eggs – prevents proper emulsion, affecting texture.

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Storing Tips for the Recipe

• Room Temperature: Store in airtight container up to 3 days.
• Refrigerator: Keeps 5–6 days; reheat slightly before serving.
• Freezer: Freeze up to 2 months; thaw overnight and warm before serving.

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Conclusion

This Easy Fudgy Brownie Recipe is pure chocolate indulgence — gooey centers, crackly tops, and deep, rich flavor in every bite. Perfect for bake sales, dessert nights, or midnight cravings, it’s the one brownie recipe you’ll make again and again. Try it today, share your creation below, and subscribe for more irresistible chocolate desserts!

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FAQs

Q1: Can I double this recipe?
Yes! Bake in a 9×13-inch pan for 30–35 minutes.

Q2: How do I make it extra gooey?
Reduce baking time by 3–4 minutes and chill before cutting.

Q3: Can I add mix-ins?
Absolutely—try nuts, caramel swirls, peanut butter, or sea salt flakes.

Q4: Can I make it without cocoa powder?
You can replace with an extra ounce of melted chocolate, but the cocoa adds structure.

Q5: How do I get clean slices?
Chill the brownies first and cut with a warm, clean knife for perfect edges.