Baker Bettie

Best Fudgy Brownie Recipe

This is THE BEST fudgy brownie recipe resulting in the absolute fudgiest brownies you will ever eat! The recipe only calls for 6 ingredients and is incredibly easy to make. The brownies border on the texture of a chocolate truffle and are incredibly rich and decadent. You’ll never need another brownie recipe! 

Super fudgy brownies cut for serving with a cup of coffee

I’ve been trying to figure out what to name these brownies for a few days now. I have other brownie recipes on this site, but I NEED to convey to you through words just how mind-blowing these are. I always hesitate to call something the best, but there is just no other word that suits these. That is if you like intensely rich and fudgy brownies. And when I say fudgy, I mean the fudgiest. Scouts honor.

I have tried so many brownie recipes that claim to be fudgy and then aren’t. These do not disappoint. I mean, we are kind of bordering on ganache with the consistency of these. Not all the way there, that would be too much. They still have some chew, but these brownies are heavy on the fudge factor.

But think about the creamy, fudginess of chocolate truffle and then pull that back by like 25%. That’s where we are at with these. Are you with me?

Fudgy brownies in a pan after baked with crackly top
Can we just take a moment and worship that crackly top? I mean, is there anything more beautiful? I’ll give you a moment…

Ok, we need to discuss the deats on this beautiful pan of brownies. Let me give you the low down on what about this recipe makes these truly the best fudgy brownies while I also talk about the technique of making them because that is equally important.

The good news about this recipe is that it is actually really easy to put together and only has minimal ingredients! There are literally only 6 ingredients and they are: butter, bittersweet chocolate (a lot of it!), eggs, sugar, all-purpose flour, and salt! THAT’S IT!

I actually adapted this recipe from the one in The Baker’s Manual (pssst, this is one of my favorite baking resources). I could tell pretty instantly after reading the recipe that it was going to be amazingly fudgy and here is why: There is quite a high ratio of butter, chocolate, and eggs in this recipe and barely any flour at all. Just enough to bind everything, give it structure, and just the right about of chewiness.

There is also no baking powder or baking soda which causes the brownies to be more dense and not cakey at all! That always confuses me when I see a recipe that is supposed to result in dense fudgy brownies and then the recipe calls for chemical leavenor. Needless to say, those recipes usually disappoint. So now that we have a good ingredient lineup, we just need to put those ingredients together properly!

Tips for Making the Best Fudgy Brownies


The eggs are going to get whisked together with the sugar but JUST UNTIL COMBINED. We aren’t whipping air into the eggs. There is no need to whisk for a long period of time. Just break the yolks and whisk until the mixture is smooth, then stop, and get rid of the whisk!


Other than when mixing the eggs with the sugar, you don’t want to use a whisk when combining the ingredients. Use a spoon or spatula so that you can mix the ingredients together without over-mixing.


You want to be very careful not to cook the eggs when adding the melted chocolate/butter mixture into the egg/sugar mixture. Allow the chocolate mixture to cool slightly and then very slowly stream it into the egg mixture while stirring continuously. This will keep your mixture smooth and prevent the eggs from cooking.


Once you have added the flour into your batter stir just enough to incorporate and then STOP! Over-mixing is the quickest way to tough and dry brownies.

TIP #5: BAKE IN A 9 x 9″ (23 x 23 cm) PAN

This is quite a lot of batter for this size of pan which will make for really thick brownies. The thickness of the brownies helps keep the middles really moist (yeah, I said it) and fudgy!


You know how baking instructions usually say “test the cake/brownie and remove from oven when a toothpick inserted in the center comes out clean”? Erase that from your brain for this recipe! If a toothpick is coming out clean you have gone waaaay too far with the baking and these will be dry. You want the edges and crust to be set, but the center should still be gooey. The brownies will set as they cool.

That’s it! Because these are so intensely rich, thick, and fudgy, you can cut them pretty small. I cut mine into 16 pieces, but was breaking them in half when I ate one. I think cutting them into 25 pieces would be a great size!

These are one of my most requested baked goods by family and friends because they truly are that good. Though I haven’t done it yet, I know these fudgy brownies would also be awesome with the addition of toasted pecans or walnuts for some added texture and contrast with the intense chocolate. Or swirled with peanut butter perhaps?!?!

Super fudgy brownie with a bite taken out

Super fudgy brownies cut for serving with a cup of coffee

The Best Fudgy Brownie Recipe

Yield: 16-25 Brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This is THE best fudgy brownie recipe resulting in the absolute fudgiest brownies you will ever eat! The recipe only calls for 6 ingredients and is incredibly easy to make. The brownies border on the texture of a chocolate truffle and are incredibly rich and decadent. You'll never need another brownie recipe! 


  • 3/4 cup (1 1/2 sticks, or 6 oz, or 170 grams) unsalted butter, cut into small pieces
  • 10 oz (283 grams) bittersweet chocolate (or chips), chopped (plus 2 more ounces for topping if desired)
  • 4 large eggs
  • 1 cup (7 oz, or 198 grams) granulated sugar
  • 2/3 cup (2.8 oz, 79 grams) all-purpose flour
  • 3/4 tsp Morton kosher salt or table salt (use 1 1/2 tsp if using Diamond Kosher)


  1. Line a 9 x 9 inch (23 x 23 cm) baking pan with parchment paper and set aside. Preheat the oven to 350 degrees F (176 degrees C) and position an oven wrack in the middle of the oven.
  2. In a saucepan, melt the butter over low heat. Once melted, remove from the heat and add all the chocolate into the pan. Stir frequently until smooth. If the chocolate does not completely melt, place the pan back over the lowest heat and stir continuously until smooth. Remove from the heat and let cool for about 5 minutes.
  3. Meanwhile, in a large bowl, whisk together the eggs and sugar just until combined (you do not want to beat a lot of air into them). Set the whisk aside and use a spoon or rubber spatula for the rest of the mixing. Slowly stream the melted chocolate/butter into the egg/sugar mixture while stirring continuously.
  4. Add the flour and salt and stir just until combined. If desired, fold in more chopped chocolate.
  5. Spread the batter evenly into the prepared baking dish. If desired, you can also sprinkle some chopped chocolate on top. Bake at 350F for 35-40 minutes or until a tester inserted in the center comes out with very moist crumbs clinging to it (not liquid batter, but crumbs).
  6. Cool completely before removing from the pan and cutting. Brownies will not be set when still warm, but will set once cooled.

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43 comments on “Best Fudgy Brownie Recipe”

  1. OUT OF CONTROL! These remind me of a recipe I made for decadent brownies-so I can imagine how insane these are. Pinninnng

  2. Toasted pecans, shall be added to these ‘fudgiest-brownies’, perhaps a little more chocolate just for good measure…
    These look amazing & sound fantastic. Pleased that you’ve given tips on not over-mixing eggs, or batter & not to overcook, thanks for this, it’ll be a great help.
    When you say ‘bitter-sweet’ chocolate, I’m not exactly sure what you mean?
    Would that be dark chocolate or milk & what percentage of cocoa solids should be in the chocolate?
    I always use & eat high quality chocolate, as that’s what I like far too much…
    ‘A little bit of what you fancy does you good’ as the saying goes, lots of it is even better is my motto!
    Shopping tomorrow for ingredients to make these beauties, any advice regarding the type of chocolate to use will be much appreciated, as here in the U.K. we have dark, milk or white chocolate, the better kind having more % of cocoa solids in & less sugars, yet are still gorgeous, sweet tasting & cure my choccy craving…
    I’m craving these fudgy brownies at the moment. Looking forward to making them & indulging in the taste test of course. I hope that they turn out as wonderful as yours look!
    Many thanks for excellent recipes & instructions, this makes such a difference to all your recipes.
    5 stars for content, instructions & pictures, great stuff! Odelle Smith ( U.K. )

    • Hi Odelle!

      Thanks for your comment. “Bittersweet” chocolate is typically chocolate that is about 60% cocoa . It is not quite a sweet as “semi-sweet” and not quite as bitter as “dark chocolate.” You don’t want to use milk chocolate. Most any chocolate that is between 55% and 75% would work. I wouldn’t go darker than that. I used 60% here. Hope that helps and I hope you love them!

  3. I do love the title of these brownies. In my opinion, the only way to eat a brownie. I love how simple and few ingredients are in this recipe. Thanks for sharing it with us. Sherron

  4. You’ve convinced me that I need to try this recipe! Aren’t we all on a search for the absolutely fudgiest brownie??? 🙂

  5. My daughter and i are making these now for her friends 3rd birthday.

  6. These brownies were exceptional! Can you say “chocolate overload”?!

  7. I love that you incorporate tips with this post. So helpful – and I can’t wait to try these out!

  8. These are life changing! They are seriously that amazing!
    I accidentally over cooked my first ones but they still came out amazing.
    These are now on my list of treats to bake whenever I can and I do love the fact that you now put the measurements in grams for us Brits to follow easier than having to convert them

  9. Would it hurt the brownies to add vanilla?

    • You can definitely add vanilla. It only flavors and has nothing to do with the chemistry of the brownies. I do think that these are extremely rich though and you may not taste it much! Let me know how it goes!

  10. is the 3/4 tsp kosher salt correct? most brownies recipes I’ve seen call for 1/4 tsp.

    • Hi there,

      Yes, 3/4 tsp is the correct amount. These brownies are extremely rich and the salt helps balance the richness. You can definitely reduce the amount if you are concerned, but it is a good amount of saltiness.

  11. It is an amazing recipe Super fudgy. My parents couldn’t stop sneaking it from the fridge, and I made them only a few hours ago. You’re a genius.

  12. Simple and fudgiest in all the land? Sign me up! They look delicious!!

  13. These look absolutely wonderful. I saw the lead photo pop up somewhere and just had to pop over to tell you how good they look. Pinning for a baking session coming my way very soon.

  14. Would you please put this recipe and any of your recipes in darker lettering, makes it rough to see when you’ve had eye surgery and you have to struggle to see because of the letteri g to light , it should always be darker lettering, please fix

    • Hi Betty,

      So sorry to hear about your eye surgery. Hope you are recovering well! I’m not sure what you mean, the font color for this recipe is black. Perhaps it might help to increase the zoom on your screen?

  15. Thanks for an amazing recipe!

    I wonder if it’s possible to add a little less sugar into the batter, and if so, what is the smallest necessary amount I could go with.

    • Hi Iryna, I’m so glad you liked these! I think the best thing to do would actually be to use a less sweet chocolate. What percentage did you use? I would go with a higher percentage chocolate and keep the amount of sugar that the recipe calls for. You could even try them with 100% chocolate so that the added sugar is your only sweetness. The added sugar is definitely part of the structure for this recipe. Hope that helps!

      • Hi, Bettie, thanks again for the recipe! Those brownies are definitely the best I’ve ever had.

        I used 2/3 66% chocolate mixed with 1/3 89% chocolate and a proper amount of sugar, as I also thought that sugar is required for the batter to stay together. However, for this very reason I’m a little afraid to use 100% chocolate exclusively, as it lacks natural oils as well as sweeteners. Anyway, the final result didn’t feel too sweet, so I might stick with the original recipe and indulge in some fast carbs.

  16. these look AMAZING! can’t wait to try them out:)

  17. Hai, i wonder if i want to make by using 9×13 pan, what’s the right portion of the ingredients? Tq

    • Hi Nadia,

      This batter actually would fit in a 9×13 pan, it just wouldn’t be as thick and would need less time to cook. If you want the same thickness for a 9×13 pan you would need to multiply the recipe by 1.5 times. So you would need 1 cup plus 2 TBSP butter, 15 oz chocolate, 6 large eggs, 1 1/2 cups sugar, 1 cup ap flour, 1 1/4 tsp salt.

  18. So if I’m making 9×13 thick and i use your double portion, is it the time still same 35-40 minutes?

    • It will likely take longer to bake with the 1 1/2 times ratio that I gave you. I have not baked this recipe with that quantity so it is hard to say exactly how much longer. I would start testing it at the 40 minute mark for doneness.

  19. I agree w you, Bettie!  These really are the best and easiest fudge-type brownies I’ve ever made. I used an 11×7 pan (no 9×9 on hand) and cut them into 1 inch squares. It made a lot and the size was perfect for these rich yummies. Five stars for sure.  Thank you!!

  20. I’ve made this three times now and they’ve turned out fudgy every time. Foolproof brownie recipe, so simple, definitely a staple in my recipe binder. Thanks Baker Bettie!

  21. Did you use brown butter in these? If I did, should I add more liquid? I thought this was a link using brown butter.

  22. I cooked mine for 30 minutes & they were overcooked 🙁

    • Hi Karla! I’m sorry to hear that. Since this is a tested recipe I’d love to help you troubleshoot! Do you by chance have an oven thermometer to check if your oven is heating properly? It is possible your oven might be getting hotter than what you set it at.

  23. Hi Ms.Bettie,

    I want my brownie to rise a there any technique to do it thanks

  24. Just wow. Literally since the beginning, Ive been trying to find the perfect brownie recipe. This is it. Hands down. Nothing beats this. I cant stop making these. Thanks a lot! Will look for other recipes by you.

  25. Hi i found this recipe from a site where you discuss using browned butter for these brownies , is this the right amount of butter for making a brown butter or is this for just standard melted butter? i like to use more butter to make up for the lost liquid in a recipe calling for browned butter instead of topping up with water but if this already includes the amount of butter for the browned one then i wont the extra butter.

    Manyt thanks

  26. These were AMAZING. I think next time I need to take them out a bit earlier to be perfect, but they were still amazing. My father-in-law said they were the best brownies he had ever eaten and that they “melt in your mouth”…And he’s about the pickiest person you will ever meet. My Grandfather-in-law thought they were from Collin Street Bakery which is one of his favorite companies. 😀

  27. AWESOME is the word, came perfectly, I had to bake it further 5 min than the given time. I have 8 inch pan, I used the left over batter in cup cake moulds

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