World's Best Fudgy Brownies

These fudgy brownies are the ultimate treat for chocolate lovers craving that perfect balance of a crackly top, rich chocolate flavor, and chewy edges. The texture is dense and gooey in the center but has the right amount of crispiness around the corners, making each bite feel indulgent yet just right. They are easy to make using simple ingredients and deliver bakery—quality results every time.

I first baked this recipe on a lazy weekend, and now it’s become a regular request from my friends at gatherings. The best part is how reliably fudgy and delicious these brownies turn out no matter who is baking.

Ingredients

• Unsalted Butter: melted provides a luscious moist base and intensifies chocolate flavor choose European style butter for a creamier texture
• Neutral Oil: such as vegetable or canola oil keeps the brownies moist without overwhelming other flavors
• Granulated Sugar: essential for sweetness and creating the iconic shiny, crackly crust on top
• Powdered Sugar: dissolves well in the batter helping form a light, glossy meringue—like layer that makes the crust extra special
• Large Eggs: add rich moisture and help bind the ingredients use an extra yolk for more depth
• Vanilla Extract: rounds out and enhances the chocolate notes choose pure vanilla for best flavor
• Dutch Process Cocoa Powder: gives the brownies their signature deep color and intense chocolate kick opt for Dutch processed over natural for richer taste
• All—Purpose Flour: just enough to hold the structure without making the brownies cakey measure carefully by spooning into the measuring cup
• Cornstarch: provides the chewy texture brownies are known for think of it as the secret that balances softness with bite
• Salt: balances sweetness and sharpens the chocolate flavor boosting every taste element
• Dark or Bittersweet Chocolate: melted into the batter contributes richness and fudginess select a chocolate with at least 60 percent cocoa
• Semi—sweet Chocolate Chips or Chunks: folded inside add bursts of melty chocolate that make every bite fun
• Espresso Powder: enhances the chocolate flavor giving the brownies extra dimension without tasting like coffee
• Walnuts or Pecans: toasted and mixed in for a crunchy contrast that complements the fudgy crumb

Instructions

Preheat Oven:

Preheat oven to 350 degrees Fahrenheit and line an 8 by 8 inch baking pan with parchment paper allowing extra overhang on sides so you can easily lift the brownies out later

Melt Chocolate and Fats:

Melt the butter, neutral oil, and chopped dark chocolate together in a microwave—safe bowl using 30—second bursts stirring well after each interval until smooth with no lumps

Bloom Cocoa:

Add espresso powder and Dutch process cocoa powder to the melted chocolate mixture and whisk thoroughly this helps bloom the cocoa powder intensifying the chocolate flavor then set aside to cool slightly

Whisk Sugars and Vanilla:

In a large bowl whisk together granulated sugar, powdered sugar, and vanilla extract until the mixture is thick, lightened in color and glossy this can take three to six minutes depending on whether you use a hand whisk or a mixer

Combine Chocolate and Eggs:

Slowly add the cooled chocolate mixture to the sugar and egg blend stirring gently until combined and uniform in color

Fold Dry Ingredients:

Sift together the all—purpose flour, cornstarch, and salt then fold into the wet ingredients gently using a rubber spatula to avoid overmixing which can make the brownies tough

Add Mix—Ins:

Add in semi—sweet chocolate chips or chunks and toasted nuts if using, fold through the batter giving even distribution

Transfer to Pan:

Pour the batter evenly into your prepared pan and smooth the surface with an offset spatula

Bake:

Bake for about 25 minutes, but start checking around 23 minutes The edges should be set and a toothpick inserted into the center should come out with a few moist crumbs but not wet batter

Cool and Slice:

Let the brownies cool completely in the pan then lift them out using the parchment overhang for clean slices For precise cuts, pop the brownies into the fridge for a short time before slicing, wiping the knife between cuts if needed

Serve:

Serve room temperature by themselves or with a scoop of vanilla ice cream for an extra decadent dessert

Every time I make these brownies I marvel at how the espresso powder deepens the chocolate flavor without adding any coffee taste.

Storage Tips

Store these brownies airtight at room temperature for three to four days or in the fridge for up to a week To keep the fudgy texture intact, bring them to room temperature before eating They freeze beautifully so portion and wrap tightly using parchment and foil before placing in freezer bags for best results thaw them at room temperature or microwave briefly for gooey perfection

Ingredient Substitutions

If you only have salted butter use it but reduce added salt slightly Whole wheat pastry flour can replace all—purpose flour but expect a denser brownie with earthy notes Milk chocolate can substitute semi—sweet chocolate chips for milder sweetness but reduce additional sugar to balance Nut—free? Skip the nuts or add extra chocolate chunks for texture variation Use natural cocoa powder if Dutch processed is unavailable but color and flavor will be slightly lighter and milder

Serving Suggestions

Top brownies with vanilla ice cream and a drizzle of caramel or chocolate sauce for a classic combo Serve with fresh berries or a sprinkle of powdered sugar for a light contrast Add a spoonful of whipped cream and chopped toasted nuts for extra indulgence

These brownies are reliably fudgy and perfect for sharing. Enjoy warm with a scoop of vanilla ice cream for the ultimate indulgence.

Common Recipe Questions

→ What role does cornstarch play in these brownies?

Cornstarch softens the crumb and adds an iconic chewy texture, balancing density with a melt-in-your-mouth feel.

→ Can I use milk chocolate instead of dark chocolate?

Milk chocolate can be used, but it produces a sweeter, less intense flavor. Dark chocolate around 60–70% is ideal for rich, fudgy results.

→ Why add espresso powder to the batter?

Espresso powder deepens and enhances the chocolate flavor without adding a coffee taste, creating richer brownies.

→ Is it possible to double the batch?

Yes, use a larger pan like 9×13 inches and increase baking time slightly, checking for doneness carefully.

→ How should these brownies be stored?

Store airtight at room temperature for 3-4 days or in the fridge for up to a week. They also freeze well for up to 2 months.

→ Can mix-ins be added to the batter?

Absolutely — fold in chocolate chips, nuts, or swirls of peanut butter before baking for extra flavor and texture.