The Ultimate Homemade Fudgy Brownie Recipe

It took me years, and I mean *years*, to crack the code on truly fudgy brownies. I was haunted by batches that turned out dry, cakey, or just plain boring. My kitchen saw more brownie failures than I care to admit. The turning point came when I stopped treating butter and oil as an either/or choice. I discovered that using both is the non-negotiable secret. Melted butter provides that rich, nutty flavor we all crave, while a neutral oil guarantees a dense, chewy, and intensely fudgy texture that lasts for days.

This isn’t just another brownie recipe. This is the culmination of countless trials and one major breakthrough. It’s the recipe that finally silenced my inner critic and earned a permanent, coveted spot in my personal baking binder. Forget the box mix, and forget everything you thought you knew about cakey vs. fudgy.

I promise that by following these steps, you will achieve:

• A deep, complex chocolate flavor that’s rich but not overly sweet.
• An incredibly dense, moist, and fudgy center that melts in your mouth.
• That picture-perfect, paper-thin, crackly top that shatters with every bite.
• A straightforward, one-bowl method that is surprisingly simple to master.

This is the homemade fudgy brownie recipe you’ve been searching for. It’s the one that will make your friends and family beg you for the secret. And today, I’m sharing it all with you.

Family Feedback

“James, these are dangerous. I made a batch yesterday afternoon and it’s GONE. My husband, who usually doesn’t even like sweets, had three. That crackly top is just insane, and the inside is so perfectly fudgy. This is officially THE brownie recipe in our house.”

“Okay, I was skeptical about using oil AND butter, but you were 100% right. I’ve been chasing this exact texture for ages. They came out perfectly and tasted even better on day two. I added some chopped pecans and a sprinkle of sea salt on top. Absolute perfection. Thank you!”

Recipe Card

Ingredients

• 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (60ml) neutral oil (like canola, vegetable, or grapeseed)
• 1 1/4 cups (250g) granulated sugar
• 2 large eggs, plus 1 egg yolk, at room temperature
• 2 tsp pure vanilla extract
• 3/4 cup (75g) Dutch-processed cocoa powder, sifted
• 1/2 cup (65g) all-purpose flour, spooned and leveled
• 1/2 tsp kosher salt
• 6 oz (170g) bittersweet or semi-sweet chocolate, chopped into chunks

A note on key ingredients: Using both butter and oil is our foundational secret for flavor and texture. Room temperature eggs and yolk are crucial; they emulsify better with the fats and sugars, which is essential for creating that shiny, crackly crust. Don’t skip the kosher salt; it doesn’t make the brownies salty, but it intensifies the chocolate flavor dramatically. Lastly, using high-quality Dutch-processed cocoa provides a smoother, richer, and less acidic chocolate taste compared to natural cocoa powder.

Instructions

1. Prep Your Pan and Oven: Position a rack in the middle of your oven and preheat it to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides. This “sling” will make it incredibly easy to lift the brownies out later.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, oil, and granulated sugar until fully combined. The mixture will look grainy.
3. Add Eggs and Vanilla: Add the 2 large eggs and 1 egg yolk, one at a time, whisking vigorously for about 30-45 seconds after each addition. Add the vanilla extract and continue to whisk for another full minute. The mixture should become thick, pale, and glossy. This vigorous whisking is critical for creating the coveted crackly top.
4. Incorporate Dry Ingredients: Sift the Dutch-processed cocoa powder, all-purpose flour, and kosher salt directly into the wet ingredients. Switch to a rubber spatula and fold gently until the dry ingredients are *just* combined. You should still see a few floury streaks. Do not overmix.
5. Fold in Chocolate: Gently fold in the chopped chocolate chunks until they are evenly distributed. Be careful not to continue mixing the batter at this stage. The final batter will be very thick and glossy.
6. Bake to Perfection: Pour and spread the batter evenly into your prepared pan using the spatula. Bake for 28-32 minutes. The edges should look set and the center should look slightly underdone. To test for doneness, insert a toothpick into the center. It should come out with moist, fudgy crumbs attached, not wet batter. If it comes out clean, you’ve overbaked them.
7. Cool Completely: This is the hardest, but most important step! Place the pan on a wire rack and let the brownies cool completely in the pan for at least 2-3 hours, or even longer. Cutting into them while they are warm will result in a gooey mess. Cooling allows them to set into their final fudgy form.
8. Slice and Serve: Once completely cool, use the parchment paper overhangs to lift the entire brownie slab out of the pan. Place it on a cutting board and slice into 16 squares with a large, sharp knife. For the cleanest cuts, wipe the knife clean between each slice.

Secrets to the Perfect Fudgy Brownies

Over the years, I’ve learned that a few small details make a huge difference. Here are the secrets I swear by for this homemade fudgy brownie recipe.

• The Crackly Top Secret: That shiny, tissue-thin crust isn’t magic; it’s meringue! By whisking the eggs and sugar vigorously for a couple of minutes, you’re dissolving the sugar and incorporating air. As the brownies bake, this thin, sugary layer rises to the top and hardens into that signature crackle. Don’t skip this step!
• My Biggest Mistake (Don’t Repeat It): For years, I pulled my brownies from the oven when a toothpick came out perfectly clean. This is the #1 reason for dry, cakey brownies. You are essentially carrying over the rule for cakes, but brownies aren’t cake. You must pull them when the toothpick still has moist, fudgy crumbs clinging to it. The residual heat will finish the cooking process as they cool, resulting in that perfect dense center.
• Let the Butter Cool: After melting your butter, let it cool for a few minutes before mixing it with the sugar. If the butter is scalding hot when you add the eggs, you risk scrambling them, which will ruin the texture of your brownies.
• Creative Variations: This recipe is a perfect base. Try swirling in 1/3 cup of creamy peanut butter or tahini before baking. For a texture contrast, add 1/2 cup of toasted walnuts or pecans along with the chocolate chunks. For a sophisticated finish, sprinkle flaky sea salt over the top right as they come out of the oven.
• Storage for Lasting Fudginess: Store the cut brownies in an airtight container at room temperature. They will stay perfectly fudgy for up to 4 days. I actually think they taste even better on day two! You can also freeze them for up to 3 months. To do so, wrap the unsliced slab tightly in plastic wrap, then a layer of aluminum foil, and place in a freezer bag. Thaw at room temperature before slicing.

Nutrition Facts (Per Serving)

Please note that nutrition information is an estimate and can vary based on the specific ingredients used.

Frequently Asked Questions

How do I get a shiny, crackly top on my brownies?

The secret to a shiny, crackly top lies in creating a thin layer of meringue on the surface of the batter. You achieve this by whisking the eggs and sugar together very well, for at least a full minute, until the mixture is thick, pale, and glossy. This dissolves the sugar and incorporates air, which bakes into that perfect, paper-thin crust.

Can I use a different type of chocolate in this fudgy brownie recipe?

Absolutely. This recipe is flexible. I prefer bittersweet (60-70% cacao) for a deep, rich flavor. You can use semi-sweet chocolate (around 50% cacao) for a slightly sweeter result. You could even use milk chocolate chunks, but be aware it will make the final brownie significantly sweeter. For the cocoa powder, I strongly recommend sticking with Dutch-processed for the best flavor and texture.

Why are my brownies cakey instead of fudgy?

The most common culprit for cakey brownies is overbaking. If you bake them until a toothpick comes out completely clean, they will be dry and cake-like once they cool. The second reason is the fat-to-flour ratio. This recipe is specifically designed with a high ratio of fat (butter and oil) to flour, which is the key structural difference that makes a brownie fudgy, not cakey. Stick to the recipe’s measurements and pull them from the oven at the right time.

Can I double this homemade brownie recipe?

Yes, you can easily double this recipe. Bake it in a 9×13 inch metal baking pan. You will need to increase the baking time. Start checking for doneness around the 35-minute mark, but it could take up to 45 minutes. Use the same toothpick test: it’s done when moist, fudgy crumbs are attached.