Skip to Content

Best Extra Fudgy Brownies

These Fudgy Brownies are easy gooey chocolate brownies with cocoa powder that are extra fudgy and best served with a cold glass of milk and a scoop of vanilla ice cream!

a graphic of homemade from scratch best extra fudgy brownies

This small batch recipe makes 4 – 6 brownies.

Scroll to bottom for printable recipe card.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So these have more fat, in this case, butter. A cakey batch of brownies has more flour and relies on baking powder for fluffiness.

Dark brown sugar helps create that chewy super fudgy texture. Chewy brownies must be slightly under baked.  If you over bake them you will lose the fudginess.

How to make fudgy Brownies from scratch:

Preheat the oven to 350 degrees F.

This post contains affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission. This disclosure pertains to all Amazon links.

Lightly spray a 6 inch square baking pan with non-stick baking spray.

Line with a 6”x10” parchment paper and spray again. Set aside.

a parchment paper sling placed in a cake pan

In a sauce pan (or microwave) heat the butter until completely melted.

Combine hot melted butter, oil, granulated sugar, and brown sugar together in a medium-sized bowl. Whisk well for about one minute.

butter, oil, and sugar in a bowl with a red spatula

Add the eggs and vanilla and beat until lighter in color, about one minute.

eggs and vanilla mixed into the butter mixture in a bowl

Gently fold in the flour, cocoa powder and salt into the wet ingredients until just combined (do NOT over mix).

fudgy brownie batter mixed in a bowl

Pour batter into prepared pan, smoothing the top out evenly.

fudgy brownie batter in a cake pan

Optional – Top with chocolate chunks, chocolate chips, or nuts.

Bake for 40 – 45 minutes until the center of the brownies in the pan no longer jiggles. If testing with a toothpick, the toothpick should come out fudgy for chewy fudge-textured brownies.

Cool in the pan on a wire rack. The brownies will keep baking in the hot pan out of the oven.

For the ultimate chewy texture, place the brownies in the fridge for an hour after baking and cooling at room temperature.

Remove by lifting with the parchment paper that is hanging over the edges of the pan. Slice into 4 – 6 brownies.

4 chewy fudge brownies stacked in a pile

You may also enjoy:

Yield: 6

Extra Fudgy Brownies

4 chewy fudge brownies stacked in a pile

These Fudgy Brownies are easy gooey chocolate brownies with cocoa powder that are extra fudgy and best served with a cold glass of milk and a scoop of vanilla ice cream! This small batch recipe makes 4–6 brownies.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup unsalted butter
  • 1 Tbsp cooking oil
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • Optional – chocolate chips, chocolate chunks, or nuts

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Lightly spray a 6 inch square baking pan with non-stick baking spray.
  3. Line with a 6”x10” parchment paper and spray again. Set aside.
  4. In a sauce pan (or microwave) heat the butter until completely melted.
  5. Combine hot melted butter, oil, granulated sugar, and brown sugar together in a medium-sized bowl. Whisk well for about one minute.
  6. Add the eggs and vanilla and beat until lighter in color, about one minute.
  7. Gently fold in the flour, cocoa powder and salt into the wet ingredients until just combined (do NOT over mix).
  8. Pour batter into prepared pan, smoothing the top out evenly.
  9. Optional - Top with chocolate chunks, chocolate chips, or nuts.
  10. Bake for 40 - 45 minutes until the center of the brownies in the pan no longer jiggles. If testing with a toothpick, the toothpick should come out fudgy for chewy fudge-textured brownies.
  11. Cool in the pan on a wire rack. The brownies will keep baking in the hot pan out of the oven.
  12. Remove by lifting with the parchment paper that is hanging over the edges of the pan. Slice into 4 - 6 brownies. For the ultimate chewy texture, place the brownies in the fridge for an hour after baking and cooling at room temperature.

Notes

  • Chewy brownies must be slightly under baked.  If you over bake them you will lose the fudginess.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 394Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 103mgSodium: 127mgCarbohydrates: 50gFiber: 2gSugar: 37gProtein: 5g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

best Salted Caramel Apple Crisp top down view with a spoon
Previous
Salted Caramel Apple Crisp
two sweet potatoes with marshmallow, brown sugar, butter, and pecan stuffing
Next
Stuffed Sweet Potatoes with Marshmallow Pecan Streusel