Easy fudgy brownie recipe for chocolate lovers

I still remember the first time I tried making these fudgy brownies. It was my best friend’s birthday, and I wanted to surprise her with something homemade. I was so confident—until I pulled out a pan of what looked like chocolate bricks. They were dry, overcooked, and somehow both burnt and underbaked at the same time. Turns out, I misread the oven temp and used baking powder instead of baking soda. But after a few (okay, a lot) of tries, I finally nailed it. Now, these brownies are my go-to for every potluck, bad day, or just because I need chocolate. They’re foolproof—mostly.

Recipe Card

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips (optional but highly recommended)

The butter is key here—I once tried margarine to cut calories, and let’s just say the brownies tasted like sadness. And don’t skip the vanilla extract like I did once. It adds depth, and without it, the brownies taste flat. Also, the chocolate chips? Non-negotiable. They’re the little pockets of joy that make these brownies next-level.

Directions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Melt butter in a saucepan over low heat. Remove from heat and stir in sugar.
3. Beat in eggs one at a time, then add vanilla.
4. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
5. Gradually mix dry ingredients into the wet until just combined—don’t overmix!
6. Fold in chocolate chips if using.
7. Pour batter into the pan and bake for 20–25 minutes. A toothpick should come out with a few moist crumbs.
8. Let cool before slicing (if you can wait that long).

The biggest mistake I made early on was overbaking. I thought brownies should be cakey, so I left them in too long. Nope. They’re done when the center is just set but still soft. And for the love of chocolate, don’t skip greasing the pan. I did once, and let’s just say we ate brownie crumbles with a spoon—still delicious, but not the vibe.

This recipe is my comfort food, my crowd-pleaser, and my “I need chocolate NOW” solution. It’s foolproof once you get the hang of it, and even the mistakes taste pretty good. The best part? They’re even better the next day (if they last that long).

I’ve made these for birthdays, breakups, and just because it’s Tuesday. They’re the kind of dessert that feels like a hug. And if you’re like me and forget the salt sometimes, don’t worry—they’ll still be edible, just a little less magical.

Nutrition Info (per serving)

Yeah, these aren’t health food, but life’s too short for sad brownies. I’ve tried swapping sugar for coconut sugar once, and it worked… kinda. They were less sweet and a bit denser. If you’re gluten-free, a 1:1 GF flour blend works fine—just don’t tell my grandma I said that.

Ingredient Swaps

I’ve tried almost every swap imaginable, and here’s the truth: some work, some don’t. Coconut oil makes them taste a bit tropical, which is weird but not bad. Flax eggs? They’re okay, but the brownies lose that fudgy magic. And if you’re out of chocolate chips, chopped-up chocolate bars work in a pinch—just don’t tell my kids I said that.

Tips

• Use room-temperature eggs—cold eggs can make the batter seize up.
• Don’t overmix the batter! Stir until just combined, or the brownies get tough.
• Underbake slightly for maximum fudginess. They’ll keep cooking as they cool.
• Line the pan with parchment paper for easy cleanup (learned this after scraping brownie bits for an hour).

The first time I made these, I used cold eggs straight from the fridge. The batter looked like chocolate soup, and I panicked. Turns out, room-temperature eggs blend better. And overmixing? Yeah, I’ve made brownie bricks that way. Now I stir like I’m handling a sleeping baby—gentle and minimal.

FAQ

Can I double the recipe?
Yep! Just use a bigger pan or bake in batches. I did this for a party once and forgot to adjust the time—ended up with a giant undercooked brownie slab. Still ate it.

Why are my brownies dry?
You probably overbaked them or overmixed the batter. Also, measuring flour wrong is a common culprit. Spoon it into the measuring cup, don’t scoop.

Can I freeze them?
Absolutely. I freeze them in slices for emergencies (like Mondays). Just thaw at room temp or microwave for 10 seconds.

That’s everything I know about making these fudgy brownies! Hope you give them a try, and if you mess up, you’re in good company—I still do it sometimes. Just remember: even bad brownies are still pretty good.