Best Fudgy Brownie Recipe (2024)

As someone who deeply loves brownies, I have to tell you with full confidence that this is the best fudgy brownie recipe you’re going to find on the internet. Rich with a double dose of chocolate, cracked on the surface but tender and fudgy on the inside, this is simply the best brownie recipe I’ve ever made in my life.

Best Brownie Recipe Ever!

Whenever people ask me what my favorite dessert is, they expect something really fancy and French to be my preference. Crème Brûlée, profiteroles, or a tarte au citron.

As a Francophile and creator of a French lifestyle brand, I get it. The thing is, before I was ever a Francophile, I was just an American child. I was the girl who grew up with Oreos, Rice Krispies treats, chocolate chip cookies, and brownies.

That’s why when I tell you that this best fudgy brownie recipe is thebest, I tell you this from a place of genuine enthusiasm and love. Because to me, brownies are right up there with a good chocolate chip cookie when it comes to my favorite desserts I’d enjoy in a last supper scenario.

Chewy fudge brownie recipe without cocoa powder

Over the years, I’ve used over a dozen different brownie recipes in my quest to find the perfect brownie. I found it deeply disappointing that even though I stumbled upon some pretty good ones, they were no match for the Ghirardelli boxed mix.

I’m not against store-bought mixes and the convenience of using them. In fact, it’s my firm belief that if I’m going to make something, especially a baked good, from scratch, it’sgot tobe better than store-bought. Or else, what’s the point?

I particularly loved the texture of a Ghirardelli brownie, cracked and crisp along the surface and edges, but fudgy and moist on the inside. The rich flavor of chocolate that also comes through in each bite was always something I was trying to mimic with my homemade brownies.

What makes a brownie more fudgy?

Usually, when you have more fat than flour in a recipe, you’re going to get a fudgier brownie. In this recipe, you’ve got exactly that: more butter than flour.

Are brownies better with butter or oil?

Brownies are far better with butter, in my opinion. The butter allows the brownies to rise better than oil does while still delivering the necessary fat content to get moist, fudgy brownies.

How do you keep brownies soft and chewy?

Wrap the brownies tightly in plastic wrap and then place them inside a large ziplock bag or a Tupperware container. They should last up to a week this way.

For best results, here are my top tips:

Don’t over-mix the batter once you add the flour. Anytime you add flour into a cake batter, brownie batter, or muffin batter, you want to stir just until it’s combined. This will prevent your baked goods from getting too tough.
Allow the brownie batter to rest for a few minutes before you mix in the chocolate chips at the end. This will prevent the chocolate chips from melting too quickly before they’ve even gone into the oven.
Use good quality chocolate like Guittard or Valrhona; IT MAKES A DIFFERENCE!
For that matter, use the suggested amount of espresso powder! It’s worth the trip to the store if you don’t already have it in the pantry. Trust me, you’ll be making these brownies again soon enough!
I bake my brownies about 10 minutes longer than Ina suggests, and they’re still fudgy and moist. I like the crisp surface and edges, but if you want it softer all along the top and edges, then don’t bake the extra 10 minutes.
Let the brownies cool until they’re just slightly warm before cutting them into squares. You’ll get neater squares. I totally get it if you can’t wait that long, but I would suggest cutting out one square for yourself, and then waiting to cut the rest as it will make things SO much easier and cleaner.