Best Chewy Fudgy Brownies

The brownies of your dreams! Thick, chewy, chocolatey, and extra fudgy with a crinkle top. These brownies are super easy to make in just one bowl with ingredients you likely already have in your pantry. All you need is 10 minutes of prep time. So much better than boxed brownies!

Boxed brownies are hard to beat, but trust me, these brownies are even better! The dutch process cocoa powder adds so much rich chocolate flavor, and using both brown sugar and granulated gives the brownies great texture and flavor as well. Plus, the perfect ratio of wet to dry ingredients is what makes these brownies extra fudgy and chewy versus cakey.

All you need is 10 minutes and one bowl to mix together the ingredients. No need to pre-mix the dry ingredients together first. Simply add the dry ingredients to the same bowl as the wet ingredients and you're good to go.

I have a couple other brownie recipes on my website that I love! My Peanut Butter S'mores Brownies and Brown Butter Sourdough Brownies!

Ingredients

Scroll down to the recipe card for full ingredient lists with measurements.

• Butter. I'm like a broken record, but I always use salted butter when baking or cooking.
• Brown sugar and granulated sugar. I like to use both granulated and brown sugar when baking because they offer different flavors and textures.
• Cocoa powder. I like to use dutch process cocoa for brownies, which gives them an even chewier and fudge texture. But, you can definitely use regular unsweetened cocoa powder instead!
• Instant espresso powder. I like to add a teaspoon of instant espresso powder to chocolate desserts to intensity the chocolate flavor. It will not make the brownies taste like coffee. If you don't have any or want to skip it, your brownies will still taste great!
• Cinnamon. Cinnamon pairs incredibly well with chocolate. I add just a little bit to enhance the flavor. Again this is optional.
• Eggs.
• Vanilla extract.
• All-purpose flour. Make sure you spoon and level the flour into your measuring cup, so you don't end up with too much flour, resulting in dry brownies.
• Salt.

Recipe variations

• Chopped nuts. Chopped walnuts or pecans would be a great addition! Fold 1 cup into the batter with the flour.
• Chocolate. Chopped dark or milk chocolate makes these brownies extra chocolatey and delicious! You could also use semi-sweet chocolate chips. Fold 1 cup into the batter with the flour.

Tips for the Best Brownies

• Make sure to beat the melted butter and sugar for at least a few minutes to dissolve the sugar. This helps to create that beautiful thin crinkly top that we all love.
• Use a standing mixer or electric hand mixer. To create those perfect brownie tops, it is best to use either of these mixers. If you don't have either, you can just use a whisk. The brownies will still be delicious, you just may not have that same crinkly top.
• Use Dutch processed cocoa. Natural cocoa powder, such as Hershey's, will add a bit more tang and bitterness to the brownies. Dutch process gives you a richer and better chocolate flavor.
• Use a metal baking pan. Heat transfers differently between metal and glass pans. For brownies, it is best to use a metal pan because this allows for faster baking. It also plays a huge role in the height of the brownies and the texture.
• Don’t overmix the flour. You don’t want to overmix the batter once you add the flour. This can result in a dense brownie. I like to use a rubber spatula to help fold the flour in until gently combined.
• Don’t overbake the brownies. You don’t want to overbake them, or they will become a bit dry and crumbly. I like to take them out when after inserting a toothpick, it comes back with a few moist crumbs. We don’t want a wet batter, but we also don’t want a dry brownie either.

Storing brownies

• Storing. Store brownies it in an airtight container or resealable bag at room temperature for up to 4 days, or in the refrigerator for up to 1 week. If I'm pulling a brownie from the fridge, I like to pop it in the microwave for 10-15 seconds before eating it so it's warm and gooey.
• Freezing. Brownies freeze very well. Wrap individual brownies in plastic wrap then place in a freezer safe container or bag for up to 1 month. Thaw in the fridge or on the counter.

More recipes you'll love