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Favorite Fudge Brownies

Samara Gibbs
These brownies are sinfully rich, much better than anything a store-bought mix could yield. Sweet, soft, and chocolate-y with the classic crinkly top.
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Prep Time 15 mins
Cook Time 33 mins
Cooling Time 1 hr
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 12 brownies


  • 8x8 inch baking pan
  • Parchment paper
  • Handheld mixer or immersion blender


  • 1 1/2 sticks unsalted butter, melted
  • 4 oz 60-70% cacao semisweet or bittersweet chocolate, chopped
  • 2 tablespoon Dutch-processed cocoa powder, divided
  • 1 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup (60 g) all-purpose flour
  • coarse sea salt, for sprinkling optional


  • Line an 8x8 inch baking pan with parchment paper. Leave overhang on both sides, so that it's easy to remove the brownies from the pan when finished. Don't preheat the oven just yet.
  • Combine chopped chocolate and one tablespoon of cocoa powder in a DRY bowl. Melt unsalted butter on the stove or in the microwave in 30-second intervals. The butter should be hot. Pour it over the chocolate and let sit for about a minute or so. Then, stir with a whisk until the chocolate has completely dissolved in the butter. It will look silky and shiny.
  • Preheat the oven to 350 degrees F.
  • Combine the salt, sugars, vanilla extract, and one egg in a large bowl. Begin beating, while adding the remaining eggs one by one. Beat on medium-low speed for at least 10 minutes, until the mixture is thick and lighter in color (resembling pancake batter).
  • Ensure that your melted chocolate is cool before doing this step! Pour the chocolate mixture into the egg-sugar mix. Beat on medium-low speed until smooth and combined, about 1-2 minutes.
  • Sift in the flour and the remaining tablespoon of cocoa powder. Using a rubber spatula, fold in the dry ingredients gently until just combined. Don't overmix.
  • Pour the batter into the prepared baking pan. Bake for about 15-18 minutes, or until the top has risen and is puffed up. Remove from the oven and lightly drop onto a flat surface 1-2 times. The top will deflate slightly. Sprinkle with coarse sea salt, if using.
  • Return to the oven and bake for about 15-20 minutes more. The brownies are finished when a toothpick inserted in the middle comes back mostly clean with fudgy crumbs. The edges will look finished, but the center may look underdone; that's what we want! Do not over-bake.
  • Allow the brownies to cool on a cooling rack for no less than an hour. When they are cool enough, cut into squares and serve.


  1. The original Tasty recipe makes 24 brownies in a 9x13 inch baking pan. I halved the recipe to make 12-16 brownies (depending on how small you cut them).
  2. I do not claim any ownership to this recipe. It belongs to the Buzzfeed Tasty team.
  3. To get clean, even squares, cut brownies with a plastic knife. 
Keyword brownie, chocolate, rich
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