These Fudgey Brownies are everything you want in a brownie: full of rich chocolate flavor, easy to throw together, and that ooey-gooey fudge-y bite. No cake like brownies here, no loose crumbs or spongey texture. Nope. Just the dense, velvety goodness that makes the ultimate brownie.
Now I know, I know – to each their own. But. Gooey brownies are amazing and knock cake-like brownies out of the park. Change my mind.
You can dust some powdered sugar over them, or slather then with frosting. But they are just as scrumptious eaten plain, too! These fudgey brownies are so moist, they really don’t need anything.
Looking for more baking inspo? Check out my insanely delicious Brown Butter Snickerdoodles. Seriously. They have become my family’s favorite cookie! Or my S’mores Cereal Milk Muffins. Because muffins are breakfast food, and breakfast is the healthiest meal of the day. Right? Yup. Something like that. If you’re looking for something super fast + easy that uses a box of cake mix? Peep these Baked Funfetti Cake Mix Donuts!
Okay, okay.. back to these Fudgey Brownies.
What you’ll need to make fudgey brownies:
- 1 cup of butter, melted or browned. I used brown butter because I’m extra like that. But I’ve also made them with regular melted butter and can still attest to how good these are.
- 4 eggs. Yes, 4. Hello, velvety dense bites of chocolate-y heaven.
- 1 cup brown sugar + 1 cup granulated (plain old) sugar.
- 1 cup of cocoa powder. Regular old Hershey’s will do! Not dutch processed, as that would effect the whole baking-chemistry we’ve got going on here. This recipe uses only the cocoa powder but it has a ton of chocolate flavor.
- 1/2 cup + 1 tablespoon flour. Sift this as well, or scoop loosely into measuring cup.
- 1 teaspoon salt + 2 teaspoons vanilla extract. If I’m being honest, I always overpour my vanilla and salt a bit in my baked goods. Because I like it like that.
Tips for making the ultimate brownies:
- Either line an 8 inch square baking pan with parchment, or butter + flour the pan. If you don’t have that size pan, its a worthy investment because everytime you see it you’ll want to make a batch of brownies. Or blondies. I got mine for five bucks at target- this one here! And preheat the oven to 300 degrees F.
- You’re going to beat the eggs until pale, about 3-4 minutes, with a stand mixer or electric mixer. There aren’t any leavening agents like baking soda or powder. So we want to get as much air beaten into these eggs as possible.
- The hardest part is done. Phew! Now, beat the sugars into the eggs until well combined. Add the butter slowly, stirring the entire time to keep the eggs from cooking. Add all other ingredients and mix just until no streaks of cocoa or flour are visible.
- Next, pour the brownie batter into the prepared pan. We will bake this for about 45 minutes, or until brownies are mostly set and your kitchen smells heavenly. There will still be a few crumbs that stick to a toothpick or knife if inserted into the brownies, but just a few.
- Let them cool for at least an hour before digging in. I know, this part just isn’t fair. But it will be worth it. Cut into squares and Indulge.. Enjoy.. Treat. Yo. Self.
And that’s all, friends. I hope you enjoy these as much as we do.
- 4 eggs
- 1 cup brown sugar packed densely
- 1 cup granulated sugar
- 1 cup melted or browned butter see recipe notes
- 1 cup natural cocoa powder not dutch processed
- 1/2 cup + 1 tbsp all-purpose flour
- 1 tsp salt
- 2 tsp vanilla extract
- extra butter + flour to prep pan or parchment paper
- Preheat oven to 300° F. Prepare pan, either by lining bottom with parchment paper and greasing sides OR greasing entire pan with butter and dusting lightly with flour.
- Melt or brown your butter. See recipe notes for brown butter tips.
- Beat 4 eggs in large bowl for at least 3-4 minutes on high with electric mixer, or until very pale. Then, beat in both sugars until well combined.
- Slowly pour in the melted/browned butter, stirring quickly to avoid cooking the eggs. Then, add cocoa powder, flour, salt and vanilla (there are no added leavening agents in this recipe). Mix until there are no streaks of flour or cocoa visible.
- Pour batter into the prepared pan and bake for 45 minutes. Brownies should be mostly set, but will have a few crumbs stuck to a knife or toothpick if inserted.
- Let cool for an hour before slicing and serving. If there are any brownies left, they should be good for 3-4 days stored covered + room temperature.