Homemade Chocolate Fudge Brownie Recipe
These Classic Homemade Fudge Brownies are officially crowned as the BEST classic brownie, achieved with simple ingredients and a one pot stovetop method! This recipe is packed with a drool-worthy chocolate flavor!
The Best Chocolate Fudge Brownies
The wait for the best homemade chocolate fudge brownies is over!
I’ve been testing this recipe for almost a year to make sure it’s just right and as easy as possible to make without sacrificing flavor or texture!
This recipe keeps it simple by using basic baking ingredients and a 10-minute prep time, yet it delivers the most satisfying brownie texture that’s chewy and fudgy with a shiny, crinkle top.
Pair all that delicious texture with its rich, decadent chocolaty flavor and you’ve got a dream brownie. Only it’s not a dream at all, it’s real and achievable for anyone to make right at home!
Wondering what the key to being the best brownie is? There are a few:
- One pot prep!
- Perfectly shiny tops!
- Instructions for 9×13 or 9×9-inch pan.
- Mix of butter and oil for best flavor and texture.
- Even bake (almost no rising around the edges).
- Malted milk powder or powdered milk adds additional flavor!
Rebecca’s Recipe Review
Taste: Ultra rich and chocolaty! Everything you want a brownie to be!
Texture: Firm bottom, gooey/fudgy center, chewy edges, crisp and shiny top crust.
Ease: 5/10—This is an easy one-pot recipe but requires a slightly longer prep method than most basic recipes.
Pros: It comes together in one pot, has a delicious flavor, and can be baked in an 8×8, 9×9, or 9×13-inch pan. Great base for gourmet brownies!
Cons: If you prefer cake-like brownies, this recipe isn’t for you.
Would I Make This Again? We make it ALL. THE. TIME! I use it as the base in many other recipes, too!
Homemade Fudge Brownies Ingredients
You won’t find any extraordinary ingredients in this homemade brownie recipe, although I do recommend using high-quality ones. Instead, you’ll notice that all of them, except one, are pantry staple ingredients. That’s because the reason for these being the very BEST brownies isn’t found in the ingredients but rather in the technique.
This way, everyone can take a bite out of the very best, fudgy, chewy brownies ever made in home ovens! To start, you’ll need unsalted butter, granulated sugar, canola oil, vanilla extract, (a lot of) large eggs, flour, unsweetened cocoa powder, and salt.
The only stand-out ingredient that I chose to use is malted milk powder. Though this doesn’t impact the brownie structurally, it does create a better flavor profile. However, it can also be left out if desired.
To finish these homemade brownies, mini semi-sweet chocolate chips or chunks are mixed into the warm batter. The warmth from the batter starts to melt the chocolate chips, which in turn results in the shiny, crinkly classic brownie tops we all drool over!
Love nuts in your brownies? Go ahead and mix some chopped walnuts or pecans into the batter right before baking!
These have the absolute BEST fudgey middles and were SO easy to make!
Cocoa Powder For Brownies
Some may think that the only way to achieve the softest, moistest brownies is to make the batter using a bar of chocolate. However, homemade brownies that are made with cocoa powder not only create a very deep chocolate flavor but also turn out to be the softest, moistest brownies above those made with bar chocolate.
It’s also important to note that not all cocoa powder is created the same or give the same depth of chocolate flavor. Therefore, check out the round-up of cocoa powders and the different flavors they provide so that you can create a brownie that’s perfect for you!
- Unsweetened Cocoa Powder – Also known as natural cocoa powder. The cocoa skips the extra processing and instead is ground right up after the beans have dried. Unsweetened cocoa powder is lighter in color and gives a more concentrated chocolate flavor.
- Dutch-Process Cocoa Powder – Since Dutch-process cocoa powder is made with beans that have been neutralized, this cocoa would give the brownies a more intense, rich chocolatey flavor.
- Black Cocoa Powder – This highly processed option of cocoa powder is the darkest one, having more of a black color than brown. Black cocoa powder is smooth with a non-bitter taste, think Oreo Cookies in terms of color and deep flavor.
Using Melted Butter = Better Brownies
Instead of creaming the butter and sugar together like you do to make most cookie recipes, you’ll melt the two together on the stovetop. Replacing the creaming process with melting eliminates adding any extra air to the batter that occurs when creaming.
By eliminating the air, we allow the batter to stay dense, giving us a chewy, fudgy brownie with zero cake-like texture that occurs with creaming. The warm butter and sugar mixture is introduced to the brownie batter which then helps the cocoa powder to bloom, giving these brownies an unforgettable flavor!
How To Make Fudge Chocolate Brownies Recipe
A full recipe card with step-by-step photos and ingredient quantities for these brownies can be found at the end of the post. Leave a comment if you have any questions about this dessert recipe!
- Prep by preheating the oven and lining your cake pan with parchment paper. This is my favorite parchment paper!
- Melt unsalted butter over low heat. stir in granulated sugar. Once the mixture begins emulsifying, remove it from the heat and allow it to cool.
- Stir granulated sugar into the melted butter.
- Cool the sugar and butter mixture, stirring often to release the heat.
- Stir canola oil and pure vanilla extract into the cooled butter and sugar mixture until fully combined.
- Beat in the eggs, one at a time.
- Sift in all-purpose flour, unsweetened cocoa powder, malted milk powder, and salt. Stir gently until almost all of the streaks from the dry ingredients are gone.
- Fold the mini semi-sweet chocolate chips into the brownie batter.
- Pour the homemade brownie batter into the prepared baking pan.
- Bake the brownies in the preheated oven until a toothpick inserted into the center comes out mostly clean.
9×13 vs 9×9-inch Pan For Brownies
This recipe can be used to make either a rectangular 9×13-inch pan of brownies about 1 inch thick or an 8×8 or 9×9-inch pan of brownies about 2 inches thick. No changes need to be made to the recipe except that the smaller pan will need to bake longer because the brownies are thicker.
How To Store Fudge Brownies
Store fudge brownies in an airtight container or place slices into a large Ziploc bag with parchment paper separating the layers. You can also tightly wrap the baking dish with aluminum foil or plastic wrap if you prefer. Store the brownies at room temperature for 3 to 4 days.
How To Freeze Chocolate Brownies
You may also freeze these fudgy brownies by first allowing them to cool completely. Then, place slices into a freezer-safe container or Ziploc freezer bag with parchment paper separating the layers. Alternatively, you can individually wrap each brownie with plastic wrap and again in aluminum foil.
These fudge brownies can then be stored in the freezer for up to 3 months. To enjoy, simply thaw them at room temperature first!
How To Serve Brownies
Slice the brownies with a plastic knife for the cleanest cuts! These knives have been my favorite for cutting brownies, whether they are warm or room temperature. The brownies slice beautifully without catching on the blade.
There are so many delicious ways to serve these homemade fudge brownies! Keep it simple and enjoy a thick, warmed slice with a tall glass of ice-cold milk or to turn this dessert into a BIGGER treat you can enjoy the fudge brownies with ice cream!
To take it a step further, you can set up a sundae toppings bar for make-your-own brownie sundaes. Start with a generous scoop of vanilla ice cream and a heaping dollop of Homemade Whipped Cream then let everyone choose from cherries, nuts, crushed candies, and lots of sprinkles!
Complete the sundaes with a drizzle of Homemade Chocolate Syrup or caramel sauce!
More Cocoa Powder Brownies Recipes
- Brownies with Cream Cheese
- No Bake Cookie Brownies
- Peanut Butter Crunch Brownies
- Twix Caramel Brownies
- Flourless Brownies (No Weird Ingredients!)
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
This recipe was originally published in June 2017 and was updated in April 2024 with a new and improved recipe and photos.
One Pot Fudge Brownies
Ingredients
- 1 cup unsalted butter 227g, I use Kerrygold
- 2½ cups granulated sugar 500g, I use Domino
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs I use Vital Farms
- 1 cup all-purpose flour 130g, I use King Arthur
- ¾ cup + 1 tablespoon unsweetened cocoa powder 80g, I use Ghirardelli
- 2 tablespoons malted milk powder 20g, optional
- ¾ teaspoon salt
- ½ cup mini semi-sweet chocolate chips or 4oz. chopped baking chocolate
Instructions
- Preheat oven to 350°F and line a metal 8×8, 9×9, or 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction for a 9×13-inch pan – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
- Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift the 1 cup all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder, 2 tablespoons malted milk powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
- Fold in the ½ cup mini semi-sweet chocolate chips.
- Pour the brownie batter into the prepared baking pan and bake for 25 to 30 minutes for a 9×13-inch pan or 40 to 45 minutes for an 8×8 or 9×9-inch pan.
- Cool before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
Video
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Good morning! Quick question. How do I print your recipes without all the pictures. I just want the text.
Hi, click the print button; when it opens up in the print preview, there are checkboxes at the top of the page, simply uncheck the photo one.
These have the absolute BEST fudgey middles and were SO easy to make!
My favorite brownie recipe!
Love these! They truly are fudgy and have great chocolate flavor!
Nutrition info?
just updated to include 🙂
Wow. I am all about the fudgy brownies!
There is nothing– and I mean NOTHING– like a good old fashioned ooey gooey brownie. These look divine!