Best Brownie Recipe For Perfect Fudgy Results

My Go-To Fudgy Brownies

Let’s talk about the best brownies. They should be fudgy, not cakey. This recipe is my favorite for that. It always gives me that perfect, chewy bite.

I learned this from my friend Marie years ago. She brought a pan to a picnic. I had to have the recipe. I still laugh at how quickly I asked for it. What is your favorite kind of brownie? Fudgy or cakey?

A Simple Start

First, get your oven warm. Set it to 350 degrees. Then, mix your dry stuff together. That is the cocoa, flour, baking powder, and salt. Just whisk them in a bowl.

Now, mix the sugar with the melted butter. Doesn’t that smell amazing? Add the vanilla and eggs next. Mix it until it looks smooth. This matters because mixing it well makes the brownies tender.

The Magic of Foil

Here is a little trick. Line your baking dish with foil. Press it down firmly. Then give it a quick spray with non-stick.

This makes your life so much easier later. You can just lift the whole batch out. No more struggling to get the first brownie out of the pan. It is a simple step that saves a lot of trouble.

Time to Bake

Pour your batter into the pan. Spread it out evenly. Pop it in the oven for about 30 to 35 minutes.

You will know it is done when a toothpick poked in the middle comes out clean. Let them cool completely. I know, the waiting is the hardest part. But it is important. If you frost them warm, the frosting will melt everywhere.

The Special Frosting

This frosting is a real treat. It has Nutella in it. Just mix the soft butter, Nutella, and powdered sugar. Whip it with a mixer for two minutes.

It becomes light and fluffy. It tastes like a chocolate dream. *Fun fact: The first brownies didn’t have any chocolate in them. They were just molasses cakes.* What is your favorite frosting flavor?

The Final Touch

Once the brownies are cool, lift them out. Carefully peel the foil away. Now you have a perfect slab of brownie.

Spread the frosting on top. Then, slice them into squares. Sharing these with others is the best feeling. It is a small way to show you care. Do you have a special memory of baking with someone?

Ingredients:

Ingredient	Amount	Notes
Unsweetened Cocoa Powder	1/2 Cup
All Purpose Flour	2/3 Cup
Baking Powder	1/2 teaspoon
Salt	1/4 teaspoon
Ultrafine Sugar	1 Cup
Melted Butter	1/2 Cup
Vanilla Extract	1 teaspoon
Eggs	2
Room Temperature Butter	1/2 Cup (1 stick)	For frosting
Nutella	3 Tablespoons	For frosting
Powdered Sugar	1/2 Cup	For frosting

My Best Fudgy Brownies, A Sweet Little Secret

Oh, these brownies bring back such happy memories. My grandson calls them my famous fudgy squares. I love how the kitchen smells when they are baking. It smells like a warm chocolate hug. The secret is in the mixing, you see. Let me walk you through it.

Step 1: First, get your oven warm and toasty at 350°F. Then, grab a medium bowl. Put your cocoa, flour, baking powder, and salt right in. Give them a good stir with a spoon. I always do this first. It makes everything else so much easier.

Step 2: Now, take a bigger bowl. Put the sugar and melted butter inside. Use your hand mixer to blend them. It will look a little gritty. That is just fine. Then, crack in the eggs and add the vanilla. Mix it until it becomes smooth and shiny.

Step 3: Slowly add your dry ingredients to the wet ones. Keep mixing on a low speed. The batter will be thick and beautiful. (A hard-learned tip: scrape the bowls sides with a spatula. You do not want to leave any good batter behind!).

Step 4: Line your 9×9 pan with foil. Press it down nicely. A little spritz of non-stick spray helps so much. Pour your batter in and spread it evenly. I use a spoon to get into the corners. Pop it in the oven for about 30 minutes.

Step 5: Wait for the wonderful smell. To check if they are done, stick a toothpick in the center. If it comes out clean, they are perfect! Let them cool completely. This is the hardest part, I know. But warm frosting is a mess! Do you like nuts in your brownies? Share below!

Cook Time: 30-35 minutes
Total Time: 45 minutes
Yield: 10-12 brownies
Category: Dessert, Snack

Fun Twists for Your Next Batch

Once you master the basic recipe, you can have some fun. I love playing with different flavors. It feels like being a kitchen scientist. Here are a few of my favorite ideas to make them extra special.

Peppermint Swirl: Add a teaspoon of peppermint extract to the frosting. It tastes like a chocolate mint patty.

Rocky Road: Right after baking, press mini marshmallows and walnuts on top. The heat from the brownies will melt them.

Sea Salt Sparkle: Sprinkle a tiny bit of flaky sea salt over the frosting. It makes the chocolate taste even richer.

Which one would you try first? Comment below!

Serving Them Up With Style

A brownie is a treat all on its own. But sometimes, you want to make it fancy. I like to cut them into small squares for a party. It feels more elegant that way. For a real treat, place a warm brownie in a bowl. Top it with a scoop of vanilla ice cream. The way the ice cream melts is pure magic.

For a drink, a tall glass of cold milk is my go-to. It is the classic pairing for a reason. For the grown-ups, a small cup of strong coffee is wonderful. The bitter coffee and sweet chocolate are a perfect match. Which would you choose tonight?

Keeping Your Brownies Happy and Fresh

Let’s talk about keeping these treats yummy. Cool your brownies completely first. Then wrap them tight in foil or plastic wrap. They will stay fresh on the counter for three days.

You can also freeze them for later. Wrap each one individually. Pop them in a freezer bag. They will be perfect for a whole month.

I once sent a batch to my grandson. I wrapped them this way. He said they tasted like I just baked them. This matters because a good treat should never go to waste.

You can double the recipe. Just use a 9×13 pan. Now you have a dessert ready for guests. Have you ever tried storing it this way? Share below!

Simple Fixes for Brownie Troubles

Sometimes brownies can be tricky. Do yours turn out cakey, not fudgy? Do not overmix your batter. Stir just until the flour disappears.

I remember when my brownies stuck to the pan. Now I always press the foil down firmly. Spray it well with non-stick spray. This simple step saves a lot of frustration.

Are your brownies too crumbly? Let them cool all the way before you cut them. This patience gives them time to set. Fixing small problems builds your cooking confidence. It also makes your food taste so much better.

Which of these problems have you run into before?

Your Brownie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Just use your favorite gluten-free flour blend. It works perfectly.

Q: Can I make them ahead? A: Absolutely. Bake them a day before. Frost them right before you serve.

Q: What if I don’t have Nutella? A: No problem. Use more butter and a little extra vanilla.

Q: Can I make a bigger batch? A: You can double everything. Use a larger 9×13 baking pan.

Q: Any other tips? A: A sprinkle of sea salt on top is lovely. *A fun fact: The first brownie recipe appeared in a cookbook in 1896!* Which tip will you try first?

Bake With Love, Share With Joy

I hope you love baking these brownies. My kitchen is my happy place. I am glad I could share a little piece of it with you.

Nothing makes me happier than seeing your creations. I would be so delighted if you shared a photo. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.