These are the brownies I turn to when I need something decadent and satisfying. They're deeply chocolatey with that perfect fudgy texture and signature crackly top. What I love most is how simple they are to make - just one bowl and basic ingredients you probably already have. They disappear fast every time I make them.
The secret to fudgy brownies: Slightly underbake them. When the toothpick has moist crumbs, they're perfect.
Getting clean cuts: Use a sharp knife dipped in hot water and wiped clean between each cut.
Add-ins: Try walnuts, pecans, white chocolate chips, or swirl in peanut butter.
Storage: Keep in an airtight container at room temperature for 3 days, or freeze for up to 3 months.
Per brownie
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 14g |
| Carbohydrates | 39g |
| Protein | 4g |
| Sugar | 29g |
You may have overbaked them or added too much flour. Bake just until a toothpick comes out with moist crumbs, not completely clean. Measure flour carefully - spoon it into the cup and level off.
Yes! Dutch-process cocoa will give you a deeper, darker chocolate flavor. Either type works great in this recipe.
Insert a toothpick in the center. For fudgy brownies, it should come out with a few moist crumbs. If it's completely clean, they're overbaked.
Yes, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.