Fudgy Chocolate Brownies
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Dense, fudgy, and packed with chocolate chips — these homemade Fudgy Chocolate Brownies deliver the perfect crackly top and gooey center every time.
If a brownie can be both dense and cloud-like, this is the recipe that cracks it. Deep chocolate, a glossy cracked top, and a fudgy middle that bends before it breaks: we bake them just short of done so every bite stays soft. Bring the milk, they are rich.
🥄 Ingredients
- 🫗 1 cup (226 g) unsalted butter
- 🫗 ¾ cup (75 g) unsweetened cocoa powder
- 🫗 2 cups (400 g) granulated sugar
- 🫗 1 tsp espresso powder (optional, enhances chocolate flavor)
- 🫗 3 large eggs (room temperature)
- 🫗 1 tbsp (15 ml) vanilla extract
- 🫗 1 tsp salt
- 🫗 1 ½ cups (270 g) semi-sweet chocolate chips
- 🫗 1 cup (120 g) all-purpose flour
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat the oven to 180°C (350°F). Line a 9x13-inch baking pan with parchment paper.
Melt the butter in a large microwave-safe bowl.
Sift the cocoa powder and sugar into the melted butter and stir until smooth and well combined.
Add the espresso powder (if using), eggs, vanilla, and salt. Beat vigorously with a whisk or electric mixer until the batter is glossy and thick.
Fold in the chocolate chips, then add the flour and fold gently until just incorporated. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely in the pan before slicing into squares.
🎥 Video Tutorial
Fudgy Chocolate Brownies
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overmixing: Once the flour is added, mix only until it disappears. Overworking the batter develops gluten and yields tough, cakey brownies.
- ✕
Skipping the Parchment Paper: Lining the pan makes it easy to lift the entire block out for clean, even slices.
🔄 Variations
Nutty Brownies: Fold in ½ cup (60 g) of chopped walnuts or pecans along with the chocolate chips for extra crunch.
Sea Salt Finish: Sprinkle a pinch of flaky sea salt on top before baking to balance the sweetness.
🧊 Storage
- 📦
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
💡 Chef Tips
Room Temperature Eggs: Cold eggs will seize the batter. Let them sit out for 30 minutes before starting.
Don't Overbake: For the fudgiest texture, pull the brownies out when the center is still slightly underdone. They will continue to set as they cool.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →