Easy Fudgy Chocolate Brownies Recipe

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Here is an Easy Fudgy Chocolate Brownies Recipe for all brownie lovers. It’s divine, decadent, fudgy, chewy, chocolatey, and it has all the components that a brownie should have. These Fudgy Chocolate Brownies are easy to put together and the only Brownie recipe you will ever need!

What type of brownies do you prefer cakey, chewy, or fudgy brownies?
I prefer a fudgy, chewy brownie. There is no dought that this brownie recipe has these textures. I am sure many of you might have brownie recipes in your repertoire. However, I promise you that once you try these brownies, you will be hooked for life!

In the beginning, my son and husband didn’t like brownies. Weird! I know. But now, they love it so much that they cannot wait till it cools down! When I bake these fudgy brownies, the whole house smells like chocolatey goodness. My family: no matter how busy they are with their work, I see them walking towards the kitchen sniffing to say, “it smells like brownies!”
Try serving it to a non-brownie lover and see how they fall in love with these fudgy brownies.

Ingredients for Easy Fudgy Chocolate Brownies

This brownie recipe needs only a few ingredients. I am sure most of us who bake very often will have them in our pantry. All the ingredients should be at room temperature. Adding dark chocolate, cocoa powder, and chocolate chips to this recipe makes them rich, fudgy, and chocolatey.

I customize my brownies according to our moods. Use this recipe and customize them according to your preference.

These are some of our favorite add ons

Nuts – hazelnuts, pistachio, almonds, and cashew

Cream Cheese– I like dolloping whipped cream cheese and swirling it.

Dried fruits – cranberries, raisins, cherries, dates, figs, candied orange peel, and pineapple

Nut butter & Spreads – almond butter, peanut butter, pistachio butter, caramel, Nutella, and Lotus Bischoff spread

Cookies & Candies– chocolate chip, Oreos, caramel fudge, M&M, Reese’s peanut butter cups, and white chocolate

Ingredients for the brownies 

Butter – use unsalted butter so you can adjust the amount of salt in the recipe. If you are using salted butter, leave the salt out from the recipe. 

Chocolate – I use dark chocolate with 60% or 70% cocoa solids. 

Eggs – Add 2 large eggs 

Sugar – This recipe calls for two types of sugar, granulated white sugar, and brown sugar. Adding brown sugar to the mixture will yield fudgy and moist brownies. You can swap the 1 cup brown sugar for white sugar for a chewier brownie. I suggest you use both white and brown for the best flavor and texture. 

Flour & Cocoa powder– Use 1 cup all-purpose flour and 1/2 cup cocoa powder. 

Flavoring – I use Vanilla extract very often. You can substitute it for orange extract /almond extract/coffee liquor.  

Add ons– chocolate chips are one of our favorite add ons. You can add nuts, dried fruits, nut spreads, or cream cheese if you like. 

As I mentioned before, these Easy Fudgy Brownies can be put together in a jiffy. I bake them very often to serve them as a quick and easy dessert, snack or add them in lunchboxes. This traybake is also great when you have guests over, picnics, birthdays, or any occasion.

You will need bowls( 1 should be glass), a whisk, or a wooden spoon, or a spatula to put this brownie together.

How to make Best Fudgy Brownies

First, preheat the oven to 350F / 176C and line an 8×8 inch square pan with parchment paper.

Start by melting the butter and chocolate together. This can be done in the microwave for few seconds at a time or over a pan of hot water. Add 3/4 cup of water into the pan and place the glass bowl on top. Have the heat on medium and make sure the water doesn’t touch the bowl while it’s boiling. I switch the heat off when it starts boiling.
Next, add the eggs and sugar to another bowl and whisk until well combined.

Follow by adding the melted chocolate-butter mixture while it is warm. Whisk for about 2-3 minutes until well combined. Adding the warm chocolate mixture will slightly dissolve sugar. This step makes the brownies crackly and shiny on top. Add the vanilla extract.

Now, mix flour, cocoa powder, and salt and add them to the wet batter. Mix until well combined.

Lastly, add the chocolate chips. Use a rubber spatula and gently fold the chocolate chips a few times. Do not over mix the batter.

Spoon the brownie mixture into the prepared pan and spread it evenly with an offset spatula.

Bake at 350F / 176C for 30-40 minutes or insert a toothpick in the center, and if you get few moist crumbs, then it’s done. I take it out around between 30-35 minutes. It will have a slightly chewy, moist, and fudgy texture. However, if you keep it till around 40 minutes, you will have chewier brownies with crisp edges. Time it according to your preference.

Cool completely before cutting the brownies, or serve it warm with a scoop of vanilla ice cream on top.

How to Store the Brownies

Store them in an air-tight container at room temperature for 2 days. Wrap uncut brownies tightly with cling wrap and keep them in the refrigerator for up to 2 weeks.
These brownies freeze well. Wrap uncut brownies tightly with cling wrap, and place them in a freezer ziplock bag. Freeze the brownies for up to 2 months. Thaw them, cut, and serve at room temperature.