These homemade brownies are rich, intensely chocolatey, and wonderfully fudgy in the center, with the classic crackly top I always look for in a good brownie. I add plenty of semisweet chocolate chips to create little pockets of melted chocolate throughout every square. The recipe is simple, uses everyday baking ingredients, and gives me the option of making the brownies extra fudgy or baking them a little longer for a more cake-like texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter (226g)
2 cups granulated sugar (400g)
¾ cup unsweetened cocoa powder (75g)
3 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon salt
1 cup all-purpose flour (120g)
1½ cups semisweet chocolate chips (270g)
Extra chocolate chips for topping, optional
Directions
I preheat the oven to 350°F (175°C). I lightly grease an 8×8-inch baking pan with baking spray, then line it with parchment paper so the brownies are easier to remove after baking.
I place the butter in a large microwave-safe bowl and microwave it in 20-second intervals. I stir between each interval until the butter is completely melted, which usually takes about 2 minutes in total.
I add the granulated sugar and unsweetened cocoa powder to the melted butter. I whisk vigorously for about 30 seconds, making sure the cocoa is evenly incorporated.
I add the eggs, vanilla extract, and salt. I continue whisking until the mixture looks smooth and evenly combined.
I add the all-purpose flour and semisweet chocolate chips. Using a spatula, I gently fold everything together just until I no longer see dry streaks of flour. I avoid overmixing because I want the brownies to stay dense and tender.
I transfer the brownie batter to the prepared baking pan and spread it into an even layer. When I want even more chocolate, I scatter a few additional chocolate chips over the top.
I bake the brownies for 35–40 minutes when I want an extra-fudgy texture. If I prefer a more cake-like brownie, I bake them for up to 55 minutes. For fudgy brownies, I look for a toothpick to come out with a few moist crumbs rather than completely clean.
I allow the brownies to cool completely in the pan. Once cooled, I lift them out using the parchment paper and cut them into 16 squares.
Servings and Timing
This recipe makes 16 brownie squares.
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 16
Calories: Approximately 290 kcal per serving
The baking time can increase to about 55 minutes when I make the brownies more cake-like, so the total time will vary depending on the texture I want. I also allow additional time for the brownies to cool before slicing.
Variations
Dark Chocolate Brownies:
When I want an even deeper chocolate flavor, I replace the semisweet chocolate chips with dark chocolate chips or chopped dark chocolate. I especially like this variation when I want a brownie that tastes rich without being quite as sweet.
Walnut Brownies:
I sometimes fold about ¾ cup of chopped walnuts or pecans into the batter along with the chocolate chips. They give the brownies a crunchy contrast to the soft, fudgy center.
Espresso Brownies:
I add 1 to 2 teaspoons of instant espresso powder with the cocoa powder when I want to intensify the chocolate flavor. I find that a small amount makes the chocolate taste deeper without turning the brownies into a strongly coffee-flavored dessert.
Extra Chocolate Brownies:
For especially decadent brownies, I use a combination of semisweet, milk, and dark chocolate chips. I also sprinkle additional chocolate over the batter before baking.
Sea Salt Brownies:
I sprinkle a small amount of flaky sea salt over the baked brownies. The salty finish contrasts nicely with the rich chocolate and sweetness.
Storage/Reheating
I store completely cooled brownies in an airtight container at room temperature for about 3 to 4 days. I keep the container tightly sealed because exposure to air can cause the brownies to dry out.
For longer storage, I refrigerate the brownies in an airtight container. Before serving, I usually let a brownie come back toward room temperature so its texture becomes softer.
I can also freeze individual brownies. I wrap each cooled square securely and place the wrapped brownies in a freezer-safe container or bag. When I want one, I thaw it at room temperature.
If I want that freshly baked texture again, I microwave an individual brownie for about 10–15 seconds. This gently warms the center and helps soften the chocolate chips.
FAQs
How do I know when fudgy brownies are done?
I insert a toothpick into the center and look for a few moist crumbs attached to it. I do not wait for the toothpick to become completely clean when I want fudgy brownies, since that can mean they have baked longer than necessary.
Why are my brownies dry instead of fudgy?
I usually find that dry brownies come from baking too long, adding too much flour, or overmixing the batter. I measure the flour carefully and start checking the brownies around the 35-minute mark when I want a moist, fudgy center.
Can I use salted butter instead of unsalted butter?
I can use salted butter when that is what I have available. When I make this substitution, I reduce the additional salt in the recipe so the brownies do not become overly salty.
Why should I let brownies cool before cutting them?
I let the brownies cool because their structure continues to set as their temperature drops. Cutting them while they are very warm can cause the fudgy center to fall apart. Cooling also helps me create cleaner, more even squares.
Can I make these brownies without chocolate chips?
Yes. I can leave out the chocolate chips and still make rich cocoa brownies. The texture will remain delicious, although I will lose the pockets of melted chocolate that make this version especially indulgent.
Conclusion
These fudgy chocolate chip brownies are one of my favorite options when I want a simple homemade chocolate dessert. I get a crackly top, a dense chocolate center, and plenty of melted chocolate chips without needing complicated techniques.
I especially like that I can adjust the baking time depending on the texture I am craving. I keep them extra fudgy for a rich dessert or bake them a little longer when I want a firmer brownie. Either way, I end up with a classic chocolate treat that works just as well for an everyday dessert as it does for parties, gatherings, and special occasions.
📖 Recipe:
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Brownies
- Total Time: 45 minutes
- Yield: 16 brownies
- Diet: Vegetarian
Description
Rich, intensely chocolatey homemade brownies with fudgy centers, crackly tops, and pockets of melted semisweet chocolate. Adjust the baking time for extra-fudgy or firmer, cake-like brownies.
Ingredients
1 cup unsalted butter (226g)
2 cups granulated sugar (400g)
¾ cup unsweetened cocoa powder (75g)
3 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon salt
1 cup all-purpose flour (120g)
1½ cups semisweet chocolate chips (270g)
Extra chocolate chips for topping, optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with baking spray and line it with parchment paper.
- Place the butter in a large microwave-safe bowl and microwave in 20-second intervals, stirring between each interval, until completely melted, about 2 minutes total.
- Add the granulated sugar and cocoa powder to the melted butter. Whisk vigorously for about 30 seconds until evenly incorporated.
- Add the eggs, vanilla extract, and salt. Whisk until the mixture is smooth and evenly combined.
- Add the flour and semisweet chocolate chips. Gently fold with a spatula just until no dry streaks of flour remain. Do not overmix.
- Transfer the batter to the prepared pan and spread it into an even layer. Sprinkle with additional chocolate chips if desired.
- Bake for 35–40 minutes for extra-fudgy brownies, or up to 55 minutes for a firmer, more cake-like texture. For fudgy brownies, a toothpick inserted into the center should come out with a few moist crumbs.
- Cool completely in the pan. Lift the brownies out using the parchment paper and cut into 16 squares.
Notes
For darker chocolate flavor, substitute dark chocolate chips or chopped dark chocolate for the semisweet chocolate chips.
Add about ¾ cup chopped walnuts or pecans for a crunchy variation.
Add 1–2 teaspoons instant espresso powder with the cocoa powder to intensify the chocolate flavor.
A mixture of semisweet, milk, and dark chocolate chips can be used for extra-chocolate brownies.
Sprinkle baked brownies with flaky sea salt for a sweet-salty finish.
For salted butter, reduce the added salt to taste.
Store cooled brownies in an airtight container at room temperature for 3–4 days, refrigerate for longer storage, or freeze individually wrapped squares.
Microwave an individual brownie for 10–15 seconds to gently warm and soften it before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 290 kcal
- Sugar: 29 g
- Sodium: 155 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
