This fudgy chocolate brownie recipe is every chocolate lover’s dream. Melt chocolate and mix from scratch right in the pan for easy brownies. Stir in chocolate chips for a real crowd pleaser!
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My mom used to make these brownies on the spur of the moment. She would see some kids in the house and an hour later she would offer us all a treat. “Let’s have a bite of brownie!” She would announce and pass on small, warm squares.
I have no doubt that this recipe came off the back of a box at some point, but all I have is the little index card that she wrote in her beautiful handwriting. It’s a simple formula: chocolate, butter, sugar, eggs, and flour all stirred together in one saucepan.
Video: How to make moist chocolate brownies
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Juicy chocolate brownies
These brownies are fudgey, dense, and very chocolatey. They’re also very sturdy, making them ideal for sending to someone who needs some maintenance, or to take to a picnic or potluck.
Make brownies from scratch
Bake the brownie mixture in an 8-inch square pan lined with parchment paper, using the parchment paper handles to lift the brownie block out of the pan before slicing. It also helps to chill the brownies until cold before slicing; This makes them cut nicely with clean edges and a professional look.
Finally, stir in small pieces of dark chocolate. The chips are my own addition as I think they are irresistible in brownies.
The chocolate chips don’t melt completely in the brownie, giving you lovely chocolate chips with every bite! If you’re not a fan of texture in your brownies, you can omit the chocolate chips – you’ll still have chewy, delicious brownies.
Stack them on a plate and serve. They will delight the kids – and everyone else in the house too!
Optional add-ins
In addition to or instead of:
- Butterscotch chips
- Salty pretzel pieces
- Small, crushed pieces of candy bars
- M&M’s
- nuts
- Mini marshmallows
How to make gluten free chocolate brownies
To make these gluten-free, substitute 3/4 cup gluten-free flour mix for the all-purpose flour in this recipe. And if you’re looking for a vegan and gluten-free brownie, we’ve got you covered with our vegan brownies.
The best trick for extra moist brownies
If you love your fudgy brownies to be super fudgy, try this trick developed by baker and author Alice Medrich.
- Transfer the hot pan of brownies straight from the oven to the freezer. The freezer will “shock” the brownies and cool them faster, creating a really fiddly interior.
- After 1-2 hours, remove the pan from the freezer and cut as directed in the recipe.
Can you freeze brownies?
Yes, you can freeze brownies once they’ve cooled. Wrap sliced brownies in plastic wrap, then store in a freezer-safe ziplock bag or container for up to three months. Thaw the brownies at room temperature.
What to serve with homemade brownies
- Caramel sauce
- whipped cream
- Homemade vanilla ice cream
More Baking Brownie Recipes!
- Guinness Chocolate Brownies
- Peanut Butter Swirl Brownies
- Kahlua brownies
- Chocolate cake in a mug
- Brookies (chocolate chip cookies)
From the editors of Simply Recipes
Juicy chocolate brownies
ingredients
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3/4 cup (105G) all purpose flour
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1/8 teaspoon baking powder
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1/4 teaspoon kosher salt
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6 tablespoons (85G) unsalted butter, cut
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2 ounces unsweetened chocolate, broken into 1 inch pieces
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1 cup (200G) granulated sugar
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2 big eggs
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1 teaspoon vanilla extract
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1 cup (170G) Mini dark chocolate chipsOptional
method
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Preheat the oven to 350°F and prepare the pan:
Line an 8×8-inch baking pan with a loop of parchment long enough for the parchment to hang over the sides of the pan. Coat the exposed sides of the pan with cooking spray (a bit of cooking spray under the parchment will also help keep it in place, if needed).
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Combine the dry ingredients:
In a bowl, whisk together the flour, baking powder and salt. Put aside.
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Melting chocolate and butter:
In a medium saucepan over medium heat, melt the butter. It shouldn’t brown around the edges.
Add the chocolate and allow to melt, stirring occasionally with a heatproof spatula, until mixture is smooth.
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Place the pot on a cooling rack:
Refrigerate the pot until you can comfortably touch the bottom with your hand.
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Make the dough:
Using a rubber spatula, stir the sugar into the chocolate mixture until well combined. The mixture may appear crumbly or smooth after mixing; both are fine.
Add the eggs one at a time, followed by the vanilla. Add the flour mixture and stir until no white specks remain. Stir in the chips until well distributed.
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Pour the batter into the pan:
Use a spatula to spread it around the edges of the pan and smooth the top. Tap the pan firmly on the counter once or twice to eliminate air pockets; You can also pierce the air pockets with the tip of a paring knife.
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Bake brownies:
Bake for 25 to 30 minutes or until the top is slightly puffed and just set. When in doubt, it’s better to under-bake these brownies rather than over-bake them. (The toothpick test doesn’t work well on these brownies because the chocolate chips melt!)
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Cool the brownies completely:
Set the pan on a wire rack until completely cool.
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Allow to cool, then cover the pan and store in the fridge:
Refrigerate for several hours or until brownies are firm and cold. This makes it easier to cut the brownies cleanly.
If you’re hungry for brownies and can’t wait for them to cool, skip this chilling step and serve warm or just chilled! They will become a little crumbly when cut.)
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Cut the squares:
Run a thin knife around the edge of the pan to ensure the block of brownie is loose, then use the parchment paper loop to lift it out of the pan. On a cutting board, cut the brownies into a 4×4 grid (for 16 squares) or into a 5×5 grid (for 25 mini brownies).
Brownies can be served immediately. Leftovers can be stored in an airtight container at room temperature for at least a week. (They keep longer, but can become dry and crumbly after a while.)
| nutritional information (per serving) | |
|---|---|
| 91 | calories |
| 4g | Fat |
| 12g | carbohydrates |
| 1g | protein |
