The Best Fudgy Brownies

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Thick, super fudgy brownies that are loaded with chocolate chips and taste like heaven.

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Looking for an easy, homemade recipe that’ll give you the most decadent, dreamy brownies that taste like they’re from a bakery? Well, look no further. These fudgy brownies are super thick, chewy, and loaded with chocolate chips. Top them with a scoop of ice cream or eat them on their own, either way they’re so delicious!

Read on to get the full recipe for the best fudgy brownies.

For this recipe, I wanted to create a brownie that was thick, fudgy, and obviously — full of chocolate. To get that fudgy texture, I opted to use both melted chocolate and cocoa powder. You’ll often see that recipes call for either melted chocolate OR cocoa powder (typically not both), but it’s the melted chocolate that will give us the fudginess we’re looking for.

Out of convenience, I opted to use semisweet chocolate chips (to make the batter) and they melted perfectly. However, you can always substitute for a higher quality chocolate if you prefer.

As always, my secret to creating visually appealing desserts — add extra toppings before baking! There are chocolate chips mixed in the batter (because it’s the rule!) as well as a layer of chocolate chips placed on top of the brownies.

Ingredients you’ll need

• Unsalted butter
• Semisweet chocolate chips
• Granulated sugar 
• Brown sugar
• Vanilla extract
• Eggs + egg yolk 
• All-purpose flour
• Cocoa powder 
• Salt

Kitchen tools you’ll need (linking my favorites below!)

• Prep bowls
• Measuring cups
• Spatulas
• Whisk
• Baking pan
• Parchment paper

How to make

Preheat the oven to 350 degrees Fahrenheit.

Line an 8 inch square baking pan with parchment paper. Spray with nonstick cooking spray and set aside.

On the stove, on low to medium heat, melt 10 tbsp butter and 4 oz. (½ cup) chocolate chips until completely smooth. Set aside to cool.

While the chocolate mixture is cooling, whisk together 1¾ cups granulated sugar, ¼ cup brown sugar, 2 tsp vanilla, and 3 eggs + 1 egg yolk. Whisk until the mixture is smooth and a light, pale yellow color.  

Pour the chocolate mixture in and whisk until fully combined.

Add in 1½ cups  flour, ½ cup cocoa powder, and ½ tsp salt. Fold in with a rubber spatula until a few flour streaks remain.

Add in ¾ cup chocolate chips. Fold in until just combined.

Spread the brownie batter in the prepared baking pan and top with an even layer of chocolate chips, using the back of a spoon to gently press them into the batter.

Put the pan in the oven for 35 minutes. At the 35-minute mark, start checking your brownies to see if they’re done. These brownies should take between 38-40 minutes to bake. Insert a toothpick about an inch from the edge. When the toothpick comes out with moist crumbs, they are done. If the toothpick comes out clean, they’re overcooked.

Remove the brownies from the oven and let them cool in the pan for 15-20 minutes. Then, remove from the pan and let them cool completely. The brownies will continue to set, so it’s important to let them cool completely before slicing them. When slicing, run the blade of the knife under warm water and clean between each slice.

Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• Properly measure your dry ingredients. If you scoop your flour out of the container with your measuring cup, you will end up with too much flour. Before measuring your ingredients, use a spoon to fluff up your dry ingredients and remove any clumps. Using the spoon and level the method, spoon the ingredient into the measuring cup and use a flat top tool, such as a knife, to level off the top and remove any excess. An even more accurate way to measure out your ingredients is by using a kitchen scale.
• Do not overmix when adding in your dry ingredients. While you don’t want to see large pockets of flour, stop mixing when only a few flour streaks remain. If the batter is overmixed, this will impact the texture and result in a tougher, not as chewy brownie.
• Be careful to not overbake your brownies! Using the toothpick test, insert your toothpick about 1 inch from the edge — when the toothpick comes out with moist crumbs, they’re done. If your toothpick comes out completely clean, you’ve overbaked your brownies. The brownies will continue to bake and set once they’re removed from the oven. If the toothpick comes out with wet batter, continue baking your brownies, checking on them every 2 to 3 minutes.

How to store

Store the brownies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. When you’re ready to eat the frozen brownies, take them out of the freezer and let them defrost for about an hour or two.

The fudgiest, most decadent brownies, these are an absolute must bake. Get your glass of milk ready because you’re going to need it with these! Bake up a batch and let me know what you think!

If you try these out, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock