Look no further for the ultimate brownie recipe! Super easy to make, with a fudgy texture, they’re the only brownie recipe you’ll ever need. With plenty of butter and just the right mixture of chocolate and cocoa powder, they’re everything you’re looking for in a brownie. Sprinkle the tops with flaky sea salt for an absolutely perfect blend of flavors.
Best Fudgy Brownie Recipe on the Planet
A big statement, but with a little dark chocolate along with cocoa powder and lots of butter, these will become your go-to recipe. They’re super easy to make, almost in one bowl and no fancy equipment, just a whisk and some elbow grease.
I hate making a batch of what I hope will be homemade fudgy brownies only to get dry mediocre brownies. Anytime I have something that doesn’t work out the way I expect it to, I’m on a mission to find a perfect recipe that I can rely on in a pinch.
After trying lots of different combinations of chocolate I found that adding cocoa powder and some dark chocolate with just a pinch of cayenne gives the best chocolate flavor.
Lots of butter is what makes the brownies so fudgy and adding some flaky sea salt to the top contrasts with the chocolate perfectly.
I promise, you can’t mess these up. If you cook them too long, just cut off the outside edges, they will still be fudgy. Once I dropped the pan as I was testing to see if they were done and the parchment paper slipped and they folded over on themselves. I just smoothed them out and put them back in the oven and they still tasted great.
Everyone Loves These Brownies
- No mixer, just some elbow grease
- Pantry ingredients so you can whip up a batch with no planning
- The fudgiest brownies ever
These are perfect to take when you’ve been asked to bring dessert. They go great with everything from pulled pork, to slow cooker ribs. I like to have a batch in the freezer for when the kids come home, everyone loves a little chocolate.
They don’t need any additions, they’re just perfectly rich and decadent all by themselves. They’re not too sweet, just rich chocolate brownies. This is the recipe I make over and over again, and one the kids always ask for. They will even ship well.
Pantry Ingredients You Probably Have
Here are the basics, get the full list of ingredients below in the Recipe Card.
- Butter: you need lots of butter for fudgy brownies, use unsalted.
- Dark chocolate: you don’t have to use dark chocolate but it adds a rich chocolate flavor without the sweetness of semi-sweet or milk chocolate. You only need 3 ounces of chocolate, so use a good quality chocolate bar like Ghiradelli or Guittard. I prefer around 60-70% cacao. But honestly, I’ve dumped in all the little bits that are in my pantry and whatever you use, they will taste great.
- Cocoa powder: make sure this is unsweetened.
- Flaky sea salt: you really need the larger flakes of salt, regular salt will just absorb into the brownie batter and you won’t get that pop of salt that the flaky salt adds.
- Cayenne pepper: I promise, this does not make them spicy at all but just enhances the chocolate.
They’re So Easy To Make
Step 1: Microwave
Melt the dark chocolate and butter in the microwave on medium power.
Add eggs and whisk until smooth and your arm is tired!
Step 2: Whisk
Step 3: Bake
How to know when Fudgy Brownies are done
I think the challenge with brownies is figuring out when they are done. If you cook them too long you get a dry brownie. For perfectly cooked brownies that are fudgy and moist, take them out of the oven when the edges just begin to pull away from the sides of the pan and the top is set and shiny.
You can also do the toothpick test which for brownies you want it to not be runny but still have moist crumbs that stick to the toothpick.
The problem with using the toothpick method is if you’ve waited too long and the toothpick comes out dry, then you’re going to have dry brownies. If you take it out when the edges start pulling away then they won’t be dry. For this brownie recipe in my oven it takes 25 minutes.
How to Store Fudgy Brownies
Store brownies in an airtight container on the counter for 3-5 days. You can also store in the refrigerator but it will dry them out quicker. The best way to store for more than 3 days is in the freezer where they will stay fresh for 3-4 months.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Homemade Fudgy Brownies with Flaky Salt
Ingredients
- 18 tablespoons butter
- 3 ounces dark chocolate chopped
- 1 ½ cups flour
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- ½ cup plus 1 tablespoon cocoa powder
- 2 ½ cups sugar
- 3 eggs lightly beaten
- 1 tablespoon vanilla
- Flaky sea salt
Instructions
- Preheat oven to 350º. Line a 9 X 13 baking pan with parchment.
- Place the chopped chocolate and butter in a microwave safe bowl and microwave on medium power until melted and smooth, stirring every 30 seconds for about 2 minutes.
- In a separate bowl, whisk together flour, salt, and cayenne.
- Place the melted chocolate in a large bowl and whisk in the cocoa powder and sugar. Add eggs and vanilla and whisk until smooth. Gently fold in the flour mixture, mixing just until combined.
- Place into prepared pan and smooth the top with an offset spatula or knife. Sprinkle with Flaky sea salt.
- Bake for 25-30 minutes, until the edges just begin to pull away from the sides of the pan and the top is set and shiny.
- Allow to cool Completely in the pan before cutting.
Video
Barbara’s Tips + Notes
- Use the best quality chocolate for a rich chocolate flavor.
- Sprinkle generously with flaky salt so that there is a little on each bite.
- Remove from the oven as soon as the sides start pulling away from the pan.
- If testing with a toothpick, it should have crumbs on it and not come out clean.
Nutrition
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Cait O’Neill says
These were sooooooo delicious! Thanks so much! For some reason it won’t let me rate them but 5 stars!!!
Barbara Curry says
I am so glad you liked them and thrilled to hear that Nikita is making a good recovery.