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A batch of the best fudge brownies freshly baked in a metal pan with a shiny crinkle top and melted chocolate chips, sliced into squares.

The Best Fudge Brownies

Looking for the best fudge brownie recipe? These thick, decadent fudge brownies are perfectly baked to stay soft, chewy, and rich in the center with a shiny crinkle top.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Course Dessert
Servings 9 Servings
Calories 477 kcal

Equipment

  • 9x9 square baking pan

Ingredients
  

  • 6 ounces unsalted butter melted
  • 2 cups caster sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • ¾ cup Dutch processed cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • ¾ cup chocolate chips semi-sweet, milk or any other kind will work
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F and line a 9x9 baking dish with parchment paper.
  • In a medium-sized bowl, combine the warm melted butter and caster sugar. Add the whole eggs, egg yolk, and vanilla extract. Whisk vigorously by hand for a full 1 to 2 minutes until the mixture becomes smooth, and glossy.
  • Add the cocoa powder to the butter mixture. Whisk thoroughly until the cocoa is completely incorporated.
  • Add the flour, cornstarch, and kosher salt to the bowl. Switch to a rubber spatula and gently fold the mixture just until combined. Do not overmix.
  • Gently fold ½ cup of the semi-sweet chocolate chips into the thick batter. Pour the batter into your prepared metal pan, spreading it evenly into the corners. Sprinkle the remaining ¼ cup of chocolate chips across the top.
  • Bake at 350°F for 26 minutes. The edges should look firm and set, and the top should be shiny and crinkled. Remove from the oven and let them cool completely in the pan before lifting the parchment sling to slice into squares. Enjoy!

Notes

Yield: This recipe yields 9 to 12 brownies, depending on the size you cut them.
  • Use a Metal Pan: I highly recommend always using a 9x9 square metal baking pan for this recipe. Metal conducts heat much faster and more uniformly than glass or ceramic baking dishes. This ensures your edges get beautifully set and chewy while the center remains incredibly soft and fudgy without turning dry or overcooking.
  • Testing for Doneness: At 26 minutes, the top should look glossy and the edges should be firm. Insert a toothpick into the center; it should come out with a few moist crumbs attached. If it comes out covered in chocolate, don't panic! You might have just poked a melted chocolate chip. Always test a second spot to be absolutely sure of your bake.
  • Watch the Butter Temperature: When you melt your butter, make sure it is warm but not hot when you go to whisk in your caster sugar and eggs. If the butter is too hot, it can actually cook the eggs in the bowl, ruining the texture of your batter.
  • Don't Skip the Cornstarch: A little bit of cornstarch is the ultimate secret to getting a brownie that sits smack-dab in the middle of fudgy and chewy.

    Nutrition

    Calories: 477kcalCarbohydrates: 70gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 102mgSodium: 86mgPotassium: 190mgFiber: 3gSugar: 53gVitamin A: 560IUCalcium: 36mgIron: 2mg
    Tried this recipe?Let us know how it was!