Best 13 Fudgy Chocolate Brownies Recipes

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Indulge in the ultimate chocolate experience with these fudgy chocolate brownies, crafted to perfection with simple ingredients and straightforward instructions. These brownies boast a rich, decadent flavor, a chewy texture, and a beautiful crinkled top. Whether you prefer them gooey or firm, this recipe offers variations to suit your taste. For those seeking a classic treat, the original fudgy brownie recipe delivers the perfect balance of chewiness and fudginess. If you crave a fudgy, gooey center, the extra-fudgy brownie recipe has you covered. And for those who love their brownies with a crispy crust and chewy interior, the crispy crust brownie recipe is a must-try. No matter your preference, these brownie recipes promise to satisfy your sweet tooth and leave you craving more.

Here are our top 13 tried and tested recipes!

FUDGY CHOCOLATE CHUNK BROWNIES



Fudgy Chocolate Chunk Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 12 large brownies

Number Of Ingredients 8

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped
2 cups sugar
6 large eggs, beaten
1 1/2 cups semisweet chocolate chunks

Steps:

  • Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
  • Sift the flour, cocoa powder and salt into a medium bowl; set aside.
  • Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
  • Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES



Chewy, Fudgy Triple Chocolate Brownies image

From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.

Provided by Marz7215

Categories     Dessert

Time 1h5m

Yield 64 1 inch brownies, 24 serving(s)

Number Of Ingredients 9

5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into quarters (1 stick)
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup unbleached all-purpose flour

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
  • Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
  • In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
  • Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
  • Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
  • Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).

FUDGY DOUBLE-CHOCOLATE BROWNIES



Fudgy Double-Chocolate Brownies image

Provided by Sam Worley

Categories     Chocolate     Dessert     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 15-18 brownies

Number Of Ingredients 9

1 1/2 cups (3 sticks) unsalted butter, plus more for pan, if needed
12 ounces bittersweet chocolate (about 70 percent), chopped
3 tablespoons unsweetened cocoa powder, sifted
6 large eggs, at room temperature
3 cups sugar
1 1/2 teaspoons salt
2 1/4 cups cake flour
Special Equipment:
A 13x9" baking pan

Steps:

  • Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
  • Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
  • Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
  • Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
  • Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50-55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15-18 pieces.

FUDGY CHOCOLATE CHUNK BROWNIES WITH WALNUTS



Fudgy Chocolate Chunk Brownies with Walnuts image

Categories     Mixer     Chocolate     Nut     Dessert     Bake     Picnic     Kid-Friendly     Back to School     Walnut     Winter     Bon Appétit     Arizona     Small Plates

Yield Makes about 15

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
3 large eggs
3 1/4 teaspoons instant espresso powder or instant coffee powder
1 tablespoon vanilla extract
1 1/4 cups chopped toasted walnuts
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Let cool 10 minutes.
  • Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended. Add melted chocolate mixture and beat until smooth. Add dry ingredients and stir just until blended. Fold in walnuts and 6 ounces coarsely chopped chocolate.
  • Pour batter into prepared pan. Smooth top. Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut brownies into squares and serve.

CHOCOLATE CHIP FUDGY BROWNIES



Chocolate Chip Fudgy Brownies image

I've made these moist brownies many times and they're always a hit. -June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16-20 servings.

Number Of Ingredients 9

4 ounces unsweetened chocolate, chopped
1 cup butter, cubed
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped pecans, optional
Confectioners' sugar

Steps:

  • In a microwave, melt unsweetened chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla for 1-2 minutes or until light and lemon-colored. Beat in chocolate mixture. Add flour; beat just until combined. Fold in chocolate chips and pecans if desired., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. , Cut into bars. To serve, dust with confectioners' sugar or freeze. Brownies may be frozen for up to 6 months.

Nutrition Facts :

WHITE CHOCOLATE CHIP FUDGY BROWNIES



White Chocolate Chip Fudgy Brownies image

Thick, fudgy brownies with white chocolate chips. So easy to make and taste amazing!

Provided by Six Sisters Stuff

Yield 24

Number Of Ingredients 8

1 1/3 cups butter, softened to room temperature
2 2/3 cups sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
2 cups white chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, cream together butter and sugar.
  • Beat in eggs and vanilla.
  • Add flour, cocoa, salt and chocolate chips and mix until combined.
  • Spread into a greased 9x13-inch baking pan.
  • Bake for 30-35 minutes, or until an inserted toothpick comes out clean.

FUDGY HAZELNUT BROWNIES WITH MARBLED CHOCOLATE GLAZE



Fudgy Hazelnut Brownies with Marbled Chocolate Glaze image

Categories     Cookies     Mixer     Chocolate     Nut     Dessert     Bake     Vegetarian     Kid-Friendly     Hazelnut     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 6 dozen

Number Of Ingredients 12

For brownie
2 1/2 cups semisweet chocolate chips
1 cup (2 sticks) unsalted butter
1 cup sugar
4 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup all purpose flour
1 cup coarsely chopped toasted hazelnuts
For topping
12 ounces semisweet chocolate, chopped
3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

Steps:

  • Make brownie:
  • Preheat oven to 350°F. Butter and flour 15 x 10 x 1-inch jelly-roll pan. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Combine sugar, eggs and salt in heavy large saucepan. Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). Remove from heat. Whisk in chocolate mixture and vanilla. Whisk in flour and nuts. Spread batter in pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 30 minutes. Cool brownies completely in pan on rack.
  • Make topping:
  • Stir semisweet chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Spread over brownie.
  • Stir white chocolate in top of double boiler over barely simmering water until smooth. Spoon into resealable plastic bag. Cut very tip off 1 corner of bag. Pipe lines of white chocolate crosswise atop brownie, spacing lines 1 inch apart. Draw a toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. Chill just until firm enough to cut, about 30 minutes. Cut into small squares. (Can be made 3 days ahead. Refrigerate in single layer in airtight containers. Bring to room temperature before serving.)

CHEWY AND FUDGY BROWNIES MADE WITH MILK CHOCOLATE



Chewy and Fudgy Brownies Made with Milk Chocolate image

Milk chocolate variation of my chewy and fudgy brownies that I developed to use-up some extra milk chocolate that I had around after x-mas.... A bit lighter than the other, good compromise taste for those that aren't instense chocoholics. Lots of options!

Provided by Steve_G

Categories     Bar Cookie

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 11

11 1/2 ounces milk chocolate pieces (give or take)
14 tablespoons unsalted butter, cut into chunks
4 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour (245 gms)
2 cups sugar (400 gms)
3/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups toasted nuts, finely chopped (171 gms) (optional)
1 cup any flavor chocolate chips (170 gms or more) (optional)
1/2 cup toffee pieces (75 gms or more) (optional)

Steps:

  • Preheat oven to 350 degrees f.
  • Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
  • While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
  • Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
  • Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
  • This can also be done over a double boiler.
  • Allow chocolate mixture and roasted nuts to cool.
  • Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
  • Leave enough overhang on the lining to lift the brownies out of the pan when done.
  • In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
  • Shake to combine.
  • This can be done in a bowl if you prefer.
  • Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
  • Add dry ingredients in three batches, fully incorporating each addition as you go.
  • Spread mixture into prepared pan with an angled spatula or a large spoon.
  • Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
  • Cooking time varies all over the place depending on type of pan and your oven.
  • I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
  • Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
  • You can rotate the pan halfway through the cooking process to even things out if desired.
  • Cool in the pan on a rack.
  • Remove from pan by lifting liner, place on a cutting board and cut into squares.

FUDGY CHOCOLATE-SPINACH BROWNIES



Fudgy Chocolate-Spinach Brownies image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 brownies

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for greasing the pan
3 tablespoons cocoa powder, plus more for dusting the pan
3 ounces bittersweet chocolate, chopped
2 teaspoons instant espresso powder
1/2 cup sugar
1 cup frozen chopped spinach, thawed
2 teaspoons pure vanilla extract
2 large eggs, beaten
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and dust it with the cocoa powder, tapping out the excess.
  • Fill a medium saucepan 1/3 full of water and bring it to a boil over medium-high heat. Put the butter, chocolate and espresso powder in a heatproof bowl, set it on the saucepan and turn off the heat. Let the bowl stand for about 5 minutes until the chocolate mixture is melted. Stir together until very smooth. Stir in the sugar until dissolved. Remove the bowl from the saucepan; let cool to room temperature.
  • Squeeze any excess moisture from the spinach and put it in a food processor. Add the vanilla and 1 tablespoon of water and puree until very smooth. Add the spinach puree and eggs to the cooled chocolate mixture and whisk until well combined.
  • Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl until combined. Add the wet ingredients to the dry and fold with a rubber spatula until combined. Add the chocolate chips and stir to combine. Pour the batter into the prepared pan; use an offset spatula to spread the batter evenly. Bake until set and a toothpick inserted in the center still has a few moist crumbs stuck to it, about 25 minutes.
  • Cool the brownies completely in the pan before cutting.

FUDGY CHOCOLATE-ALMOND SLOW-COOKER BROWNIES



Fudgy Chocolate-Almond Slow-Cooker Brownies image

When my oven broke before a potluck, I had to think of another way to make the brownies I had promised to take. These divine slow-cooker brownies were my solution. -Marion Karlin, Waterloo, Iowa

Provided by Taste of Home

Categories     Desserts

Time 3h30m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
2 cups chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup chopped almonds
8 half-pint jars and lids
3 cups hot water
1/2 cup refrigerated nondairy creamer
6 ounces white candy coating, chopped
1/3 cup sliced almonds

Steps:

  • In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and baking powder, stirring just until moistened. Stir in chopped almonds., Spoon mixture into 8 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. oval slow cooker; place jars in slow cooker. Cook, covered, on high until a toothpick inserted in center of brownies comes out clean, 2-3 hours. Remove jars from slow cooker to wire racks to cool completely., Meanwhile, bring creamer to a boil in a small saucepan over high heat. Stir in candy coating until melted. Remove from the heat; cool to room temperature. Spread ganache over cooled brownies. Sprinkle with sliced almonds.

Nutrition Facts : Calories 743 calories, Fat 32g fat (16g saturated fat), Cholesterol 124mg cholesterol, Sodium 198mg sodium, Carbohydrate 107g carbohydrate (82g sugars, Fiber 5g fiber), Protein 11g protein.

CHEWY, FUDGY TRIPLE-CHOCOLATE BROWNIES



CHEWY, FUDGY TRIPLE-CHOCOLATE BROWNIES image

Categories     Cookies     Chocolate     Dessert

Yield 32 brownies

Number Of Ingredients 9

5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 Tbsp (1 stick) unsalted butter, cut into quarters
3 Tbsp cocoa powder
3 large eggs
1 1/4 cups (8.75 oz) sugar
2 tsp vanilla
1/2 tsp salt
1 cup (5 oz) all-purpose flour

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8X8" pan with cooking spray. Fold two 16" pieces of foil lengthwise. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan. Fit second sheet in same manner, perpendicular to first. (Overhang helps in removal of brownies.) Spray foil with cooking spray. 2. In double-boiler, melt chocolates and butter, stirring until smooth. Whisk in cocoa. Set aside to cool slightly. 3. Whisk together eggs, sugar, vanilla and salt in medium bowl. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. 4. Pour mixture into prepared pan, spread into corners and level surface. Bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35-40 minutes. Cool on wire rack about 2 hours, then remove brownies using foil handles. Cut into 2" squares and serve.

FUDGY CHOCOLATE PECAN BROWNIES



Fudgy chocolate pecan brownies image

I am not much of a "nuts in my brownie" kind of girl, but when asked by a boy for this particular combination, I had to comply. These are rich, so be prepared with some milk or other libation of choice, and you will want to share (maybe).

Provided by Darci Juris

Categories     Chocolate

Time 1h

Number Of Ingredients 8

3 c semi-sweet chocolate chips
3/4 c brown sugar
3/4 c white sugar
1 c flour
1 tsp salt
1 tsp vanilla extract
4 eggs
1 1/2 c pecans, chopped

Steps:

  • 1. Preheat oven to 325 degrees F. Grease and line a 9x13 baking dish with foil. Grease the foil as well. Set aside.
  • 2. Over low heat, in a medium sauce pan, melt the butter and 2 cups of the chocolate chips, stirring constantly, until fully melted.
  • 3. Remove from heat, and add the sugar, stirring until combined. Add the vanilla, and whisk in one egg at a time, until combined.
  • 4. Add flour and salt, and combine.
  • 5. Add 1 cup pecans, and combine.
  • 6. Pour mixture into the baking dish. Top with remaining chocolate chips and pecans for topping.
  • 7. Bake for 40 minutes.
  • 8. Remove and let cool on wire racks for 10-20 minutes. Remove foil from pan, place on cutting board, pull foil away from sides of brownies, and cut to serve. NOTE: place a glass of hot water nearby when cutting to clean the knife for easier, cleaner cutting (they may be slightly gooey).
  • 9. Enjoy!

FUDGY CHOCOLATE BROWNIES



Fudgy Chocolate Brownies image

Moist, chewy brownies are easier than ever with this recipe from "Martha" head chef and kitchen manager Nikki Elkins. Make them in a heart-shape for an easy Valentine's Day dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes about 48 two-inch brownies

Number Of Ingredients 9

Nonstick cooking spray
6 ounces unsweetened best-quality chocolate, chopped
2 1/4 cups (4 1/2 sticks) unsalted butter, cut into pieces
1 1/2 cups all-purpose flour
1 1/2 (12-ounce) bags mini semisweet chocolate chips
6 large eggs, room temperature
3 cups sugar
1 1/2 tablespoons pure vanilla extract
1 1/2 teaspoons coarse salt

Steps:

  • Preheat oven to 350 degrees. Spray a 13-by-18-by-1-inch baking pan with nonstick cooking spray and line with parchment paper; spray parchment with nonstick cooking spray and set aside.
  • Melt unsweetened chocolate and butter in a heatproof bowl set over (but not touching) simmering water; remove from heat and let cool. In a medium bowl, mix together flour and chocolate chips; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, vanilla, and salt on high until ribbons form, 7 to 9 minutes. With the mixer on low, slowly add melted chocolate. Fold in flour mixture.
  • Pour batter into prepared pan, spreading evenly. Bake until a cake tester inserted into the center comes out clean, 25 to 28 minutes, rotating pan halfway through baking. Brownies may seem underbaked, but will continue to cook as they cool.
  • Transfer brownies to a wire rack to cool. Transfer cooled brownies to refrigerator; chill at least 2 hours. Invert chilled brownies to remove from pan and peel off parchment paper. Reinvert brownies and trim edges. Cut as desired.

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the taste of your brownies. Look for a chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter: Overmixing the batter will make the brownies tough. Mix just until the ingredients are combined.
  • Don't overbake the brownies: Overbaking the brownies will make them dry and crumbly. Bake them just until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting them: Cutting the brownies while they are still warm will make them fall apart. Let them cool completely, then cut them into squares.
  • Store the brownies in an airtight container at room temperature: Brownies can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These fudgy chocolate brownies are the perfect dessert for any occasion. They are rich, chocolatey, and have a perfect chewy texture. With just a few simple ingredients, you can easily make these brownies at home. So next time you're looking for a delicious and easy dessert, give these fudgy chocolate brownies a try.

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