The Best Fudgy Brownies

This fudgy brownie has everything you could possibly want in a chocolate treat. This is my go-to chocolate recipe. It is perfect for any occasion, but I especially like to make it around the holidays. This is the kind of recipe that makes you want to put on your favorite holiday playlist and dance around the kitchen. You can make these brownies in a 9×9 inch pan and cut them in squares or you could also cut them into any shape you like, put them in little bags and hand them out as holiday treats. 

Brownie batter after mixing everything together.

What I love about this recipe is all the different elements of chocolate. A lot of times when making brownies, people simply use cocoa powder as the only form of chocolate, but with this recipe, I like to take it one step further by using melted semi-sweet chocolate chips. This addition really helped to get that fudgy brownie that I desired. I enjoy eating these nice and warm. How would you know if a brownie is truly good? It is good if the next day it is just as tasty at room temperature. I am proud to say these are fantastic! The taste and texture hold up very well for the length of time they last in my house (which usually is about 4 days).

Whenever I make a batch for my household, I love to spoon the batter in my cast iron skillet and bake them in there. The edge pieces of brownies are my favorite. My cast iron skillet ensures that I get those extra crispy edges. If you are someone who enjoys indulging in the center pieces, you will be pleased to know that the center is perfectly fudgy with every bite; and the semi-sweet chocolate chips melted in, give the brownie an equally perfect taste.

The Best Fudgy Brownies

3 from 56 votes
Recipe by Madison Course: DessertDifficulty: Easy


Prep time


Cooking time




  • 1 cup unsalted butter, melted

  • 1 1/4 cup granulated sugar

  • 2 large eggs

  • 1/4 cups unsweetened cocoa powder, sifted if lumpy

  • 3/4 cup all-purpose flour

  • 3/4 cup melted semi-sweet chocolate chips

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract (optional)

  • 1 cup semi-sweet chocolate chips (half to fold into batter and half for topping the batter in the pan)


  • Preheat oven to 350˚ F (175 ˚F).
  • In a large mixing bowl, whisk together melted butter and cocoa powder. Allow to sit for 1 minute.
  • Whisk in sugar, eggs, and vanilla extract.
  • Add melted chocolate and combine.
  • Stir in flour, salt and half of the semi-sweet chocolate chips.
  • Pour mixture into a a 9×9 inch pan and smooth the batter. Top with a layer of the remaining semi-sweet chocolate chips.
  • Bake for 30-35 minutes. Allow brownies to cool in pan for 15 minutes before serving.


  • Combining the cocoa powder with the warm melted butter helps to “bloom” the cocoa powder which gives the brownies a richer chocolate flavor.
  • For a cake-like brownie, bake a couple minutes longer.

Warning: This recipe comes with quite the responsibility. Once your family and friends find out just how great you are at making brownies, you will be the designated brownie baker for years to come. 

Be sure to evenly spread out the batter.

30 minutes of baking time should be good. Remember it is better to under bake than to over bake these brownies.  

When serving, I love slicing these brownies on a diagonal so they turn into triangles. I find this to be the prettiest way to serve them with minimal effort. If you are willing to go the extra mile, add a sprinkle of powdered sugar for that contrast in color.

Enjoy this rich, sweet chocolate treat with a scoop of any ice cream flavor of your choosing.

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