My fudge brownies are rich and decadent while still being easy to make because you can mix up the batter in just 1 bowl! Chocolate lovers will thoroughly enjoy their dense fudgy texture (which is so much better than anything from a box). Indulge your sweet tooth with a warm batch of these brownies the next time a chocolate craving hits!
Classic Fudgy Brownie Recipe
All brownies are delicious, but these easy fudge brownies have the perfect texture. I love that they still get a slightly crisp, crackly top but the inside stays delightfully fudgy and chewy!
I also love that I can make the batter with just one mixing bowl because any recipe that cuts down on dishes is a winner in my book. So if you are looking for the perfect brownie recipe, look no further!
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🥘 Fudge Brownie Ingredients
The core ingredients for these brownies are pretty standard baking staples. However, I highly recommend the optional chocolate bar and coffee for the richest chocolate flavor!
- Butter - 1 cup of butter melted and cooled. This equals 2 sticks or 16 tablespoons.
- Coconut Oil - 2 tablespoons of coconut oil or your preferred cooking oil. I find the subtle coconut flavor works incredibly well with most baked goods!
- Sugar - 1 ¼ cups of granulated white sugar.
- Light Brown Sugar - 1 packed cup of light brown sugar.
- Salt - ¼ teaspoon of salt.
- Eggs - 4 large eggs at room temperature (this helps the brownies bake evenly).
- Vanilla Extract - 1 tablespoon of vanilla extract. I recommend pure vanilla for the best flavor.
- Coffee (optional) - 1 tablespoon of strong black coffee or 1 teaspoon of espresso powder.
- All-Purpose Flour - 1 cup of all-purpose flour.
- Unsweetened Cocoa Powder - 1 cup of unsweetened cocoa powder.
- Chocolate Bar (optional) - 1.55-ounce bar of milk chocolate or semi-sweet chocolate, grated. You can go up to a full 2 ounces for extra chocolatey brownies!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Fudge Brownies
I love this easy fudge brownie recipe because you can mix the batter in just 1 bowl! Grab your measuring utensils, a large mixing bowl (or your stand mixer), a 9x13 baking pan, a silicone spatula, and a sifter to get started.
I got 18 squares of brownies out of 1 batch. You can definitely cut bigger squares if that's what you prefer, just keep in mind the nutritional information is for 18 servings.
Easy Fudge Brownies
- Prep. Preheat your oven to 350°F (175°C) and lightly coat or spray a 9x13 baking pan with oil or non-stick spray. For easy removal of the brownies, you can also line the pan with parchment paper, if desired.
- Start the batter. Combine 1 cup of melted and cooled butter, 2 tablespoons of coconut oil, 1 ¼ cups of granulated sugar, 1 packed cup of light brown sugar, and ¼ teaspoon of salt in a large mixing bowl or the bowl of your stand mixer. Stir to combine.
- Add eggs and vanilla. Next, add 4 large room-temperature eggs, 1 tablespoon of vanilla extract, and the optional 1 tablespoon of strong brewed coffee (or espresso powder), if using. Stir to combine once more.
- Sift flour and cocoa. Sift 1 cup of all-purpose flour and 1 cup of unsweetened cocoa powder into the wet ingredients. Gently fold all of the ingredients together until they are well-combined, but be careful not to over-mix the batter!
- Add chocolate (optional). If using the optional grated chocolate, gently fold it into the batter until evenly dispersed. (You may also use cut pieces of baking chocolate or chocolate chunks).
- Bake. Bake at 350°F (175°C) for 35-40 minutes, or until you can insert a toothpick into the center of the brownie without any wet batter sticking to it. *There will still be plenty of brownie on the toothpick but that's okay because it will continue to set as it cools.
- Cool. Remove your fudge brownies from the oven and set them aside to cool in the pan for at least 15 minutes before you transfer them to a cooling rack or serve them.
You don't need a thing to enjoy the chocolatey splendor of these irresistible brownies, though I do love serving them with a glass of milk to wash it all down! Don't forget to check out my other chocolate dessert recipes for more satisfying sweets. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- The strongly brewed coffee highlights the chocolate flavor but is completely optional. If you have espresso powder on hand, a teaspoon of that works wonderfully too.
- Baking the brownies for 30 minutes will give you a very fudgy brownie. You will want to give yourself more time for the brownies to 'set' as they cool.
- However, baking the brownies for 40 minutes (or a couple more minutes as needed), yields a brownie with a more cake-like texture.
🥡 Storing
Cover with plastic cling film or an airtight fitted lid and store at room temperature for up to 4 days. Your brownies are best enjoyed within the first 1-2 days before they start getting stale or dried out.
You can freeze the whole slab of baked brownies, or individual squares of cut brownies. Either is best frozen when tightly wrapped with plastic cling film and then wrapped with heavy-duty aluminum foil. Thaw on the counter at room temperature when ready to serve.
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❓ Recipe FAQs
It all comes down to texture. Fudge brownies are a little more dense and chewy. These brownies are fudgier when baked for 30 minutes as opposed to 40 minutes where they become a little more cake-like.
Sure! The brownies themselves are good for up to 4 days at room temperature in an airtight container, though I would opt to only make them 1-2 days in advance for the best flavor and texture.
Fudge brownies generally have a higher ratio of fat to flour. In this case, my recipe calls for a good amount of butter and coconut oil!
🍫 More Chocolate Desserts
- Chocolate Birthday Cake - A beautiful chocolate birthday cake with chocolate buttercream frosting that will rival any bakery.
- Double Chocolate Banana Bread - The perfect way to use up overripe bananas if you're craving a decadent chocolate treat.
- Chocolate Frosting Fudge - 2-ingredient fudge that can be whipped up in just 35 minutes!
- Chocolate Mug Cake - A fluffy single-serving chocolate cake that can be quickly made in the microwave.
- Cherry Chocolate Dump Cake - This easy 9x13 cake is made with boxed chocolate cake mix and cherry pie filling!
- Chocolate Nice Cream - A guilt-free alternative to chocolate ice cream made with bananas!
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📖 Recipe Card
Fudge Brownies
Ingredients
- 1 cup butter (melted, cooled - 2 sticks or 16 tablespoons)
- 2 tablespoon coconut oil (or preferred cooking oil)
- 1 ¼ cups sugar
- 1 cup light brown sugar (packed)
- ¼ teaspoon salt
- 4 large eggs (at room temperature)
- 1 tablespoon vanilla extract
- 1 tablespoon strong brewed coffee (optional)
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1.55 oz chocolate bar (optional (milk chocolate or semi-sweet) - grated, up to 2 ounces)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and lightly coat or spray a 9x13 baking pan with oil or non-stick spray. For easy removal of the brownies, you can also line the pan with parchment paper, if desired.
- Combine the melted butter, coconut oil, white sugar, brown sugar, and salt, in a large mixing bowl or the bowl of your stand mixer. Stir to combine.
- Next, add in the eggs, vanilla extract, and the optional coffee, if using. Stir to combine once more.
- Sift the all-purpose flour and unsweetened cocoa powder into the wet ingredients. Gently fold all of the ingredients together until they are well-combined, but be careful not to over-mix the batter!
- If using the optional grated chocolate, gently fold it into the batter until evenly dispersed. (You may also use cut pieces of baking chocolate or chocolate chunks).
- Bake at 350°F (175°C) for 35-40 minutes, or until you can insert a toothpick into the center of the brownie without any wet batter sticking to it. *There will still be plenty of brownie on the toothpick but that's okay because it will continue to set as it cools.
- Remove your fudge brownies from the oven and set them aside to cool in the pan for at least 15 minutes before you transfer them to a cooling rack or serving them.
Notes
- The strong brewed coffee highlights the chocolate flavor but is completely optional. If you have espresso powder on hand, a teaspoon of that works wonderfully too.
- Baking the brownies for 30 minutes will give you a very fudgy brownie. You will want to give yourself more time for the brownies to 'set' as they cool.
- However, baking the brownies for 40 minutes (or a couple more minutes as needed), yields a brownie with a more cake-like texture.
- To Store: Cover with plastic cling film or an airtight fitted lid and store at room temperature for up to 4 days. Your brownies are best enjoyed within the first 1-2 days before they start getting stale or dried out.
- To Freeze: You can freeze the whole slab of baked brownies, or individual squares of cut brownies. Either is best frozen when tightly wrapped with plastic cling film then wrapped with heavy duty aluminum foil. Thaw on the counter at room temperature when ready to serve.
Anonymous says
Does this recipe come in English? I dont speak whatever this is.
Angela @ BakeItWithLove.com says
Yes, it does! The whole site is based in English and translated into multiple languages. If you see any letters (country codes) before the bakeitwithlove.com in the URL, you can remove them to get to the base site. You can also select any language you'd like from the language selector that is in the right-hand column on every post. Hope that helps!