Fudgy Brownies from Scratch
Dense, intensely chocolatey brownies with a crackly top and fudgy center
By RecipesQueen Kitchen • June 10, 2026
These fudgy brownies are everything a brownie should be — dense, intensely chocolatey, with a paper-thin crackly top that shatters when you bite through it to reveal a rich, almost truffle-like center. They're the kind of brownies that make people go quiet mid-chew.
The secret is using both melted chocolate AND cocoa powder for a double hit of chocolate intensity, plus a higher ratio of butter and sugar to flour. This creates a fudgy, dense texture that's closer to chocolate ganache than cake.
Do not overbake these — pull them when a toothpick comes out with moist crumbs, not clean. They'll continue to set as they cool, achieving that perfect fudgy texture. Let them cool completely in the pan for the cleanest cuts, or eat them warm for maximum gooey indulgence.
Ingredients
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal.
- 2
Melt butter and chopped chocolate together in a microwave or double boiler, stirring until smooth. Let cool slightly.
- 3
Whisk sugar into the chocolate mixture. Add eggs one at a time, then vanilla, whisking until smooth and slightly glossy.
- 4
Fold in cocoa powder, flour, and salt until just combined. Fold in chocolate chips if using.
- 5
Pour into the prepared pan and spread evenly. Bake for 22-25 minutes until the top is set and crackly but a toothpick comes out with moist crumbs.
- 6
Cool completely in the pan for fudgy, clean-cut brownies. Use the parchment overhang to lift out and slice into squares.
