Perfect Fudgy Brownie Recipe
Everyone needs a go to brownie recipe in their arsenal and this is mine. I give you my tried-and-true, go-to Perfect Fudgy Brownie Recipe!
There are two camps when it comes to brownies. Cake like brownies (with or without frosting) and it’s dense, rich and fudgy counterpart. Truth be told I’d probably eat just about any brownie you put in front of me because, well…brownies, duh! But if you forced me to choose, I’d go dark and fudgy every time. I think brownies should be dense- but not too dense and deep with dark, rich chocolate flavor that makes your mouth tingle. (That sounds gross, doesn’t it?)
I go way back with brownies as it’s one of the first recipes I remember making as a child and still love to make today. I have fond memories of my mom making brownies from a box when I was growing up and she’d always pick the same one that had the chocolate chips already in the mix and would come with a foil pouch of frosting you’d spread on top when they we’re cooled- triple chocolate lovers delight! At one point you could buy a 4-pack at Costco (trust me, I know all too well!) and all through college and into my first years of catering, these brownies were the ones I’d always make. The brand slips my mind right now but they came in a red box and they were the best from a package brownie I’ve ever had!
BUT when I had kids and made it a priority to cut out packaged foods and make things from scratch, I went on the hunt for the perfect brownie recipe. Many years later and umpteen recipes tried and manipulated, this recipe I give you today is the sum of all my homework. It was a tough job but someone has to be willing to eat all that butter and sugar! This has without a doubt become my go to brownie recipe and it never ever fails me.
In my world, these are the perfect brownies thanks to their super rich and almost dense like bite. Because I believe in all the chocolate, I sprinkle the top with a chopped up bar of quality dark chocolate. I often sprinkle a touch of seat salt on top too but honestly, these don’t need much. This is a great base recipe if I want to add peanut butter chips, sea salt and caramel, go gluten-free and everything in-between. Use your imagination and stir in whatever you like!
These are kid approved, tired mama approved, neighbor approved (I pass these out to say thank you or welcome to the neighborhood), and grandma approved too- my mom loves them! I never seem to cut the brownies evenly so with the leftover row that I inevitably end up with, I cut into bite size brownie bites and keep hidden in the freezer for my own personal consumption!
Hope everyone is having a *sweet* Valentines and as always, thanks for reading! xo, Kelley
PrintPerfect Fudgy Brownie Recipe
Yield: 16 brownies 1x
Yield:
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Pin RecipeDescription
The Perfect Fudgy Brownie Recipe!
Ingredients
- 12 tablespoons butter
- 1 1/4 cups granulated sugar
- 2/3 cup cocoa powder
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 oz good quality dark chocolate bar coarsely chopped
Instructions
- Preheat oven to 350F degrees.
- Generously butter or use cooking spray on a 9×9 square baking pan (or similar size) pan and set aside.
- In a medium saucepan, melt the butter over medium-low heat, When completely melted, remove from stove and stir in granulated sugar and cocoa powder. Stir in the vanilla extract and eggs one at a time until eggs are completely incorporated and mixture is smooth. Stir in the flour and salt just until combined.
- Pour brownie batter into the prepared baking pan. Sprinkle evenly with the chopped chocolate.
- Bake brownies in the preheated oven for 32-35 minutes or until done. (The brownies will fell firm to the touch and a toothpick inserted into the middle of the brownies will come out clean)
- Cool brownies on a cooling rack for at least 30 minutes (best if you can wait longer) before cutting and serving.
Notes
This recipe works perfectly at any altitude!
36 Comments
Thank you for this great recipe but at which stage do you add the flower to it?
If you read the recipe it will tell you to stir the flour in at the end.
These were awesome! I have never been able to bake good brownies where I live at 8000ft elevation, and this recipe worked! They came out great- thanks!
I’ve made these bars with both. My husband prefers sweetened coconut, I prefer unsweetened for what it’s worth!
Loved these! So easy to make and they truly are fudgy. Never using a box mix again!
Instead of using 2/3 cups of cocoa powder, can I use solid cocoa bar melted (Baker’s 100% cocoa, unsweetened baking chocolate bar)? If so, how many 1 oz pieces should I use?
Nope. Definitely use cocoa powder.
Hi, this is an awesome recipe. I’ve just moved to high altitude and have been humbled and reduced to tears by the altitude.
Does this recipe double or triple well? Do I need to make any changes?
I Love your your site. It has helped me acclimate to the high altitude without crying and breaking out into a sweat every time I walk into the kitchen.
I’m so glad you love the recipe! It easy doubles. I’ve done it plenty and bake the brownies in a 9×13. Thanks for the kind comment!!
These brownies aren’t actually that fudgy nor perfect. A bit too bitter and slightly cakey-ish. Only slightly, but they would probably taste better and be fudgier with melted chocolate instead of cocoa powder. But otherwise, they’re hassle free and good to make if you don’t want to dirty more than one bowl. I’d definitely make them if I was out of cooking chocolate and add a teaspoon of sugar.
The beautiful thing about a recipe is that you’re able to make it your own by tweaking a little. Feel free to add a little extra sugar if you don’t find them sweet enough!
Kelley,
These WERE delicious! I used dark cocoa & a chopped dark chocolate bar with almonds on the top. I sprinkled the chopped chocolate on top of them an hour after taking them out of the oven. Perfect for altitude of 5,500!
Thank you!
Thank you these were great!
Hoping to try these as written this coming week! If it goes well, I was going to add salted caramel to it. How would you recommend I do that? Swirl it in? Add it as a layer to the middle? Other ideas?
I’d swirl the caramel in! YUM!!
I loved this recipe when I made it at 6,500 ft. I am not at sea level. What changes do you recommend?
This is the best brownie recipe EVER! I made these on Christmas in addition to the traditional pumpkin pie and they were awesome! I live at 6008ft and baking can be a challege. Thank you!!
Yay! So glad you enjoyed them. Happy holidays!
Just out of the oven…these are not only the best brownies I’ve ever made, but likely the best brownies I’ve ever eaten! All the brownies I’ve ever made in Denver have come out like the LaBrea tar pits….but these are heaven. Thank you!
This is encouraging, I am in Denver, Colorado USA too. Mine are going into the oven right now.
Hi Kelley,
Love your website!
I was wondering if it makes a difference to bake brownies in glass pyrex or ceramic pan to an aluminum non stick pan?
I feel like it’s so easy to overtake brownies (or anything for that matter) in a ceramic pan since they retain the heat for so long. My preference is a glass.
I made them in a glass pyrex baking dish like you suggested.
PERFECT BROWNIES!!!
They taste even better the next day.
Thanks Kelley!
Amazing! I can now make really good brownies at 9650′ 🙂
Thank you so much for the recipe.
I substituted 9 tablespoons of cannabis-infused olive oil instead of butter. I didn’t have a chocolate bar, but I had cooking chocolate squares. I shredded 1 little square and mixed it into the batter. I also added 3/4 cup walnuts.
This tasted really good, but for me it was cake-like and that’s fine. It still is more cocoa tasting than the boxed kits! 🙂
Ha! Well do know that subbing olive oil for butter will change the consistency as butter has a little more liquid. Next time try decreasing the flour just a tad. And I’d encourage to use a chocolate bar as those cooking chocolate squares are unsweetened. Happy baking…..pun intended!
Mine turned out like cake! What’s the deal? Any suggestions? I’m at just over 5,000’
Sounds like you added too much flour. It’s important to measure correctly. If measured incorrectly you can add up to 1/8th cup more flour than you actually need!
Sorry but this recipe did not work for me. I read and read recipe and I followed it except switching to stevia which should not have made a difference. I live at 7500. Baking recipes at high altitudes always have to be adjusted. I was really looking for a good homemade brownie too.
This recipe is already modified for high altitude. What exactly didn’t turn out? I don’t cook/bake with stevia so can’t attest if that would change anything.
They were dry mainly. Just trying to figure out what went wrong.
Perhaps you added too much flour? You’d be amazed at how much difference (over and under) flour can be if measured in correctly!
These are the first brownies I’ve made at altitude that I truly thought were good. I’ve lived in Denver for over 30 years and tried a dozen different recipes. This recipe is so quick and easy and everyone who tries them wants it. Every single recipe I’ve tried of yours has been absolutely fabulous. Thank you thank you thank you!
These brownies turned out beautifully! I was out of butter so I substituted sunflower oil and they were fine I also swirled peanut butter in them and it was a very nice touch to a lightly sweetened brownie. I use your recipes at 9000 ft and I’ve never had an issue! Thank you!
I live at 5280,’ and have made many many box brownies. But I didn’t have one tonight, so I tried this recipe, made exactly as written. The brownies came out more cakelike than fudgy. I suspect it’s the 3 eggs
This recipe is SO good. Every time I make these brownies people ask for the recipe. They are truly the best brownies I’ve ever had. I do omit the chocolate on the top, but that’s just a personal preference. (I’m at ~5000ft)