The Best Fudge Brownies

Thick, chewy brownies loaded with plenty of chocolate-y goodness to get you through the day. 

How can you say no to these brownies? You can’t. That’s all there is to it. Now some of you may know that usualllly I’m not a chocolate person. How can it be so!? Well it’s just how its always been. For as long as I can remember I’ve always opted for vanilla over chocolate. Ice cream, milkshakes, cake, cookies. The whole sha-bang. But I can’t resist these. They are the best. And I don’t say that lightly.

These aren’t your usual dry and cakey brownies. They’re thick, chewy and fudgey. The best kind. They’re packed with real chocolate, and some cocoa powder – plus there are some extra chocolate chips in there for your real choc-a-holics. Leave em’ out if you want. But it’s worth it if they’re in there. Trust me.

The Best Fudge Brownies


Just look at how thick and beautiful they are, in all their chocolatey glory! Make these! You won’t regret it. Promise!

What You’ll Need

  • 8×8″ Pan
  • Small Sauce Pan
  • Medium Bowl
  • Wire Cooling Rack

The Best Fudge Brownes
Prep time
Cook time
Total time
Serves: 12-16 Brownies
  • 1/2 cup unsalted butter
  • 8 oz. chopped semi-sweet chocolate - I used Bakers
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 Tablespoons all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  1. Using your small sauce pan melt the butter and chopped chocolate over low-medium heat for 5 minutes or so until everything is melted - making sure you're constantly stirring.
  2. Once everything is melted let cool for 10 minutes.
  3. Preheat your oven to 350 degrees and line your pan with parchment paper.
  4. In your medium bowl whisk together the sugars and your cooled chocolate.
  5. Mix in the eggs one at a time until fully incorporated.
  6. Mix in the vanilla extract.
  7. Fold in the flour, cocoa powder and salt until just combined.
  8. Fold in your chocolate chips.
  9. Pour batter into your parchment lined pan.
  10. Bake for 35-38 minutes - or until you insert a toothpick and just crumbs are coming up.
  11. Let cool in the pan for 10-15 minutes and transfer to a wire cooling rack.

Recipe from Sally’s Baking Addiction

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