Here's how to make my really easy Best Fudge Brownies Recipe with perfect shiny crinkle crust on top every single time! They are deep dark chocolaty, perfectly salty-sweet, dense, moist and fudgy. This recipe is easy and only needs 7 simple ingredients. My homemade brownie recipe is SO much better than a box mix. They're not cloyingly sweet either and the shiny crinkle top is easy to achieve with my scientific technique. If you like box mix brownie texture though, check out my Better Than Box Mix Brownies Recipe!
But, let me guess...You probably have 27 cherished brownie recipes? Or is that just me? My thoughts: there is ALWAYS room for another brownie recipe, and my Fudgy Brownie recipe really is the best! So even if you have 56 of them, trust me that you need to try this one too! It will become your go-to recipe.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - this is the EASIEST homemade brownie recipe! All you need is 7 simple ingredients and 5 easy steps!
- No mixer - you can make these brownies with just a bowl and a whisk!
- Fudgy chocolate brownies - These brownies have the fudgiest texture and stay moist for days without drying out. These are not cakey at all!
- Rich chocolate flavour - these brownies have intense chocolate taste thanks to bittersweet chocolate and not a lot of flour.
INGREDIENTS FOR BEST FUDGE BROWNIES RECIPE
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. Do not leave it out. I like this Madagascar Bourbon Vanilla extract.
- Unsalted butter - the best brownies that have a chewy fudgy texture are made with butter.
- Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy and they are less likely to have the shiny crust.
- Egg - 2 whole eggs will provide majority of the structure in these brownies.
- Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer Bittersweet Chocolate and these bittersweet chocolate callets are very convenient.
- Cocoa powder - this is optional. This recipe does not require cocoa powder as it is a chocolate-based recipe, but I have added 1 tablespoon of cocoa powder in with the flour to boost the chocolate taste even more and it is lovely. Make sure you measure out only a tablespoon because if you add any more without adjusting the other ingredients, then the brownies may turn out more dry. This Dutch Process cocoa powder is really nice for brownies.
STEP BY STEP INSTRUCTIONS
- STEP 1.) Melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this in the microwave gently with frequent stirring so it doesn't burn.
- STEP 2.) Beat eggs and sugar. Combine eggs with sugar in the bowl of a stand mixer and beat on medium-high speed for 3-4 minutes until very thick, pale and fluffy. Mix in vanilla and salt.
- STEP 3.) Combine eggs and chocolate. Add the warm chocolate mixture to the egg mixture and mix it in well.
- STEP 4.) Add dry ingredients. Add the flour and fold it in until evenly combined.
- STEP 5.) Bake! Spread the batter into your lined baking pan and bake until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Let them cool completely in the pan.
How to make MOIST fudge brownies from scratch:
When it comes to a moist and fudgy texture, it's about the sugar and how it is dissolved. Dissolve sugar = syrup = bound water = moistness. Lots of recipes tell you to "dissolve" sugar in melted chocolate and butter, but I don't care how long you stir it or how hot that butter is, sugar will NEVER dissolve in melted chocolate! Sugar dissolves in water, not fat. In addition to that..., with the amount of sugar that goes into a brownie, it is technically a supersaturated mixture so it will never be completely dissolved anyways. Brownie batter is a very low moisture batter, unlike cake batter that has a higher water content.
EXPERT BAKING TIPS FOR FUDGE BROWNIES:
- Never use raising agents like baking soda or baking powder. Brownies are meant to be dense and using leavening will create gases that can make the brownie seem dry.
- Measure flour accurately. Too much flour leads to a dry brownie.
- Watch the baking time. In all my experience, most standard 8-inch pan brownie recipes take between 20 and 25 minutes when baked in a metal pan. Start checking after 20 minutes. A skewer should not come out clean -- it should come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
- Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites.
RECIPE FAQ
I use intense 85% chocolate here which makes perfectly chocolaty brownies. You can also use 70% bittersweet chocolate -- just do not use unsweetened. If you choose to use semisweet chocolate, just note that they will certainly taste much sweeter.
Again, it's about dissolved sugar. Whisk the sugar into the eggs first. This will help it dissolve some, and also the bonds between sugar and egg proteins is what creates the thin tissue like crust. To help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be.
TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.
This recipe requires melted chocolate. Melted chocolate gives a fudgier texture because of the cocoa butter content that has a higher melting point. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe which have a chewier texture.
Yes you can! If you'd like to add chocolate chips, I would recommend ½ cup of dark chocolate chips. Just fold it into the finished batter before baking.
If your brownies turn out dry, then it is most likely because they are over-baked. These low sugar brownies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.
The number one reason why these would turn out dry is if they are over-baked. Check on the brownies at 25 minutes. Also, take care to measure the flour accurately.
Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.
Brownies will sink in the middle if you over-beat the eggs and sugar. When you beat the eggs, you are incorporating a lot of air which will cause the batter to soufflé or puff up in the oven. As the brownies cool, the air bubbles will collapse and they will fall. To prevent this, be sure to only beat the eggs for about 2 minutes and then bake the brownies evenly. If you think your oven runs hot, then bake at a slightly lower temperature for a longer time. If the oven is too hot, the brownies will puff up and over-cook on the edges while the center is still raw.
If you love brownies, check out these recipes!
Triple Chocolate BrowniesFudgy Grain Free BrowniesOlive Oil Brownies with Date Fudge FrostingFudgy Buckeye BrowniesOutrageous Fudgy Chocolate Chip Cheesecake BrowniesThe BEST Small Batch Fudge BrowniesHomemade Cosmic Brownies Recipe!
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Looking for more brownie recipes? Try these:
Perfect Shiny Crust Fudge Brownies
Ingredients
- 5 oz 142g extra dark 85% chocolate (I like this one), coarsely chopped
- 6 tablespoon 84g unsalted butter
- 2 large eggs at room temperature
- 1 cup 200g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- ½ teaspoon salt
- ½ cup 71g all-purpose flour
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.
- In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also melt it in the microwave with 20 second bursts and stirring each time.
- Combine eggs and sugar in a large bowl and beat with an electric hand mixer on medium-high speed until pale, thick and fluffy. It will take about 2 minutes. When you lift up the beaters, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl. You can also do this by hand with a whisk - it will take a bit more effort to do it by hand, but it will be worth it! Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended.
- Stir in flour to remove lumps and fold it in until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
- Bake for 20-25 minutes until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely before slicing.
Shelia
I'm gone to tell my little brother, that he should also visit
this weblog on regular basis to take updated from most up-to-date
news update.
Nour
Amazing recipe come out perfect every single tine !! Thank you so much !!
Just one tiny question, if you want to triple the recipe do you just do that or do you have to alter it ?
Natalie
I've tried almost every brownie recipe (lol) and this one is the best.
christina.marsigliese
Love this! Thanks Natalie.
Mahira
What should be a substitute for egg??
Elana
perfect every time!
Faija
Yup! They’re perfect! Thanks for a brownie recipe I’ll keep forever.
Archana
Hi I always find the bottom of my brownies very oily and almost soggy. When I pack them I find it leaves a lot of oil in the box too. Kindly help me what could be the problem?
Victoria
This is simply a perfect recipe that makes delicious fudgy brownies with a pretty shiny top with no fuss. I make it often and it always turns out great.
Maggie
Clear, easy to follow, and delicious. My son used it to make his first solo brownies, and they turned out great!
christina.marsigliese
Wow congrats to your son on his first bake! Thank you Maggie.
Bano
Hi
In video u used white and brown sugar both but in written recipe its only white sugar please sort out my confusion
Regards
Betsy
Hi. Can we use brown sugar instead of white sugar, like you did in small batch brownies. ??
christina.marsigliese
Hi Betsy, yes you can try it.
Laurie
Hi!
We don’t like dark chocolate. Can you recommend a milk chocolate to use in this recipe and would they taste as good?
christina.marsigliese
Hi Laurie, brownies are best made with dark chocolate otherwise they will be far too sweet.
Jagruti Shamal
The recipe was so simple yet the outcome was excellent. The best brownie recipe I have had till now .
2dots
I specially registered on the forum to thank you for your support.
Hailey
Absolutely delicious, fudgey and decadent! Thank you for my new go-to brownie recipe. I made them a few weeks ago and they came out perfectly - they was not a single piece leftover!
christina.marsigliese
Wonderful! Thank you Hailey!
Carly
The shiny crust never fails with this recipe. A++
LGD
I love this recipe! 1. They are easy, 2. They are so fudgy, 3. They don’t use a ton of ingredients. Thank you!
Victoria
Great recipe. I’ll definitely be making these over and over again.
Nathan
These are very delicious. Nice and fudgy and not overly sweet.
Miles
Perfect recipe! It has just the right texture.
Sophie
Amazing recipe
Delicious brownies will keep this recipe for sure
The small batch brownies are also amazing
Can’t wait to cook more
Tara
So fudgy and chocolatey, shiny crust, easy to make! All the things I love
carol
this recipe is amazing! i finally got the crust down but it doesnt come out shiny... any tips on where i might be going wrong?
christina.marsigliese
Hi Carol! Make sure you use room temperature eggs and real, pure dark chocolate. Also it is important to whisk the eggs with the sugar well.
Gal Jerman
WOOOOOPPPP ,.... top post ,.. gona save it!
Lee
It's so sooooo good. The best brownies ever I never going to have to order or buy in store anymore. Its THAT good. Thank you!
Steph
Oh these are so good !! They really do have that paper thin crust. They were deliciously fudgy. Super easy to make, these were delightful !
Thank you for sharing this recipe x
christina.marsigliese
Thanks so much Steph!
Mary Anne
Definitely perfect in taste and texture. The shiny crust just tops it off!
christina.marsigliese
Thanks Mary Anne!
Sune
These brownies are beyond delicious.
christina.marsigliese
Thank you Sune.
Clarence
The best brownies I’ve ever eaten! I’d give it 6 stars if I could!
Dhivya
Which rod should we use and pls mention the rack and temperature
Deepika
I tried making eggless version of same by replacing the egg with WPC, OIL & Water .. it came out exact the same ..Thank you ❤
christina.marsigliese
That's so great Deepika. What is WPC?
Shikha keshari
Love this recipe.. As it required very less ingredients with perfect shiny fudgy texture.. A must try and u will get to know the magic..
christina.marsigliese
*magic* Thank you Shikha!
Sujata
Easy and quick recipe, the brownies were absolutely delicious. Shiny crust was the best part . Thank you
christina.marsigliese
Thank you Sujata! I'm glad you like the recipe.
Britt
This is the first brownie recipe I have tried from this site. I am a HUGE brownie fan and I LOVED these! I can't wait to try more of her brownie recipes.
christina.marsigliese
Thanks so so much Britt!
Miles
After trying countless recipes, this is the first time I succeeded in getting the fudgy texture and shiny crust! Thank you.
christina.marsigliese
Woo hoo! I'm so happy Miles!
Dawn
Hi Christine
Please are yih able to send me the Brownie recipe to make a larger batch
Really would appreciate .
christina.marsigliese
Hi Dawn, you can easily double the recipe and bake in a 13x9-inch pan.
Tasha
OMG these brownies were super fudgy and had the shiny crinkly top! Thank you so much for sharing it!
christina.marsigliese
You are very welcome Tasha!
Diane
This recipe changed everything for me! I never got the shiny crust until now. Thank you!
christina.marsigliese
I'm so glad you got that crust Diane!
Shelby
THE BEST BROWNIE RECIPE! EVERRRR!!
This recipe changed my brownie game! Its so quick and easy, and everybody loves them, they have the shiny crust and chewy.
I have changed the recipe by swapping an oz of cocoa to an oz of van houten cacao, it just gives them a more kiddy chocolate flavour. (Dont shout at me 🙈)
Will never use another recipe again.
Thank you for bringing this into my life 😊
christina.marsigliese
OMG Shelby I'm so glad! WOO HOO!
Anahita
Hello, I just want to say that I have tried a boat load of brownie recipes before and none of them have ever worked. It’s either too sweet or too over cooked and I never understood where I was going wrong.
After trying out your recipe, for the first time ever I baked the most delicious batch of brownies I ever have made. So thank you for breaking every method down and making me understand the knowledge behind what I’m doing and finally feeling some sense of accomplishment in my baking journey!🥰
christina.marsigliese
Thanks so so much Anahita! I'm glad my tips were helpful for you and that the recipe worked out great for you!
Elaine Ng
Hello!
May I know how do you cut the brownies so perfectly with the crust so intact?
Mine gets messed up, especially the middle pieces and falls off
Meera
OMG these were so fudgy and delicious! I’m giving it a five star rating cause I just cant stop making these and they came out with that perfect shiny crackly top!! Thank you for this!
christina.marsigliese
Thank you so much Meera! It's my favourite brownie recipe.
Sneha
Can I use castor sugar instead of granulated ?
christina.marsigliese
Yes you can!
LSK
Made these brownies! Omg they were so Amazing that I ate half of them before my guests arrived, my excuse was that i was only tasting them 🤣 thankkk you
christina.marsigliese
haha! Thank you! I'm so glad you like them, and you're not alone in eating half a pan 😉
Maryam K.K.
Hi! Can i use coco powder instead of chocolate?
christina.marsigliese
Hello, this recipe requires chocolate just as written.
Alpa
Please recommend a substitute for eggs,for that shiny crust..please experiment for us.thnk you
christina.marsigliese
Hi Alpa! This recipe requires eggs for the shiny crust.
Heather O’Donnell
Hi Christina!
I bought a 1-lb bar from our local chocolatier that is 65%; not 85%. Can I use it in this recipe?
Thanks!!
christina.marsigliese
Hi Heather, yes you can! They will be a tad bit sweeter but the recipe will still work.
Meghna
Substitute for eggs please
Anonymous
Yoghurt
Amanda
I make these almost weekly because they are so addictive and satisfy my chocolate craving!
Caroline
This is the only recipe that gives me the shiny crust!! Thank you
Hannah
Ohh!
These look and sound amazing! I was wondering which baking chocolate you used, I clicked on the link and it appears not to work, it might be because I’m in the U.S., so what brand and percentage would you recommend to make these amazing sounding and looking brownies? Thank you so much 🙂
christina.marsigliese
Hi! It's best with bittersweet chocolate minimum 70% cocoa solids.
Geraldine Gilbert
I used unsweetened 100% Ghirardelli. 1 cup sugar is plenty enough sweetening, turned out perfect. Oh I do put extra chips on top.
christina.marsigliese
Thanks Geraldine!
Sang
Hi! Can I use brown sugar instead of white sugar for this recipe?
christina.marsigliese
Hi Sang! Yes you can however it might affect the appearance of the crust.
Sreeni
Moist and fudgy. Just wonderful.
christina.marsigliese
Thanks Sreeni!
Felicia
You weren’t kidding when you said these are perfect.
christina.marsigliese
I don't joke about brownies! 😉
Hailey
I love the crinkle top!
christina.marsigliese
Me too! Thanks Hailey.
Alicia
Brownie perfection!
Cassandra
Perfect recipe! I never change a thing and they are so fudgy. I love them!
christina.marsigliese
Thanks Cassandra! I adore this recipe!
Sara
Best brownie recipe I have ever tried!
christina.marsigliese
so happy to hear! Thanks Sara.
angie
Perfect shiny crust every single time! Thank you for sharing this recipe!
christina.marsigliese
Every time! YAY! Thanks Angie.
Anonymous
Tried the receipe came out perfect. Just one question my sugar doesnot melt completely, what should I do to melt it in batter completely?
christina.marsigliese
Hi, the sugar may not completely dissolve but that is ok. Make sure to use granulated or caster sugar.
Madhura
Hello,
If I decorate it with oreo cookies before baking will it affect the shiny crust..
christina.marsigliese
Hi Madhura, you can add cookies on top before baking.
ZARA
Can we make this in microwave or pressure cooker I don't have oven right now!?
christina.marsigliese
Hi Zara, this recipe requires an oven.
ZARA
Will u suggest some of your recipes which are microwave friendly!? Along with the temperature ☺️
Sugarplum
Brownies came out as described. Made this a few times already, and it never fails. Will be my go-to from now. Thank you for this.
christina.marsigliese
Thanks for your feedback! I'm happy you found your new go-to brownie recipe 🙂
Pauline
I've made these brownies countless times - it's my go-to recipe because it's the best!
christina.marsigliese
Thank you so much Pauline!
Nidhi
Can I replace egg with something else
christina.marsigliese
Hi, this recipe requires eggs.
Nidhi
Substitute for egg
Swal
Hi can I know if this will work with milk chocolate
christina.marsigliese
Hi, this recipe requires dark chocolate.
Sal
Hi Christina!
Did you use a fan forced or conventional oven?
I had some trouble with this - I assumed you used a conventional oven and lowered the temperature because I use fan forced but this made the crust very hard and brittle. I also ended up cooking the brownies for an extra 10 minutes before they got close to being cooked.
christina.marsigliese
Hi Sal! I use a conventional (no fan) oven.
Aiden
Hey Christina. Great brownie recipe which finally helped me achieve the beautiful shiny crust! I reattempted the recipe with soft light brown sugar and the crust was very different, probably 50% there but patchy. Is there something to know with white sugar vs brown sugar and the shiny top?
christina.marsigliese
Hi Aiden! Yes the crust works best with granulated white sugar. You can read all about the science behind it in my cookbook "Scientifically Sweet Chocolate".
Chima
What is the size of your pan? I have a 8 by 8 inch one s
christina.marsigliese
Hi! The size of the pan is stated in the recipe. 8x8-inch works.
Marie
Hi I have made this recipe and they are really good! Today, I don't have enough butter so Is it possible to make the recipe by dividing the ingredients by 2?
christina.marsigliese
Hi Marie! You can but then you will need to use a pan half the size and bake for less time.
Farhaana
Hi there. I made your brownies today and they taste incredible. Perfectly fudgy with a shiny top. Just wanted some advice the shiny top cracked and separated as I was cutting my brownies. Would love to know where I went wrong. Thanks xx
christina.marsigliese
Hi Farhanna, yes that’s normal. If you want the crust to be less delicate, don’t whip the eggs as much. I’m glad enjoy the fudgy brownies!
Erin
My favorite brownies of all time! I make these so often. I love how easy it is and they are super fudgy (I don't like cakey brownies).
christina.marsigliese
Thanks Erin! I'm with you - fudgy brownies all the way!
Andrea
These really are the PERFECT brownies and they have the shiny crust every time! I’ve made them at least 5 times already. Thanks for the recipe.
christina.marsigliese
Thanks Andrea! It's my go-to recipe as well 🙂
ZARA
Will u suggest some of your recipes which are microwave friendly!? Along with the temperature ☺️
christina.marsigliese
Hi Zara! My recipes are not suited for the microwave.
Fausto
Greetings! Very helpful advicee in this particular article!
It’s the little changes thast make the most important changes.
Many thanks for sharing!