How To Make The World’s Best Fudgy Brownies

These are the world’s best fudgy brownies ever!

These brownies are the definition of indulgence. They’re deeply chocolatey thanks to both the dark melted chocolate and cocoa powder, and they have that irresistible chew in every bite, reminding me of the best boxed brownies I’ve ever had, but better. 

This recipe is your fix if you’ve ever struggled with dry, cakey brownies. They come out soft in the middle with crisp edges, so perfect for both center-piece lovers and edge lovers too!  Creating the ultimate texture contrast that brownie lovers dream of. Plus, they are so versatile and can be tweaked to your liking by mixing up whatever extra you decide to mix into the brownie batter before baking it. 

And yes, in case you have leftovers, these freeze beautifully, stay fudgy for days, and make the best base for brownie sundaes.  If you’re here for the fudge factor, you’re in the right place.

Since you’re here for the perfect brownies, don’t miss out on these fudgy Oreo brownies, this how to make box mix brownies better, or this epic Small Batch Brownies recipe.

Why You’ll Love These Brownies

• Ridiculously chocolatey with fudgy centers and chewy corners. 
• Rich flavor with a shiny crust.
• Freezer-friendly.
• Made with basic ingredients. 
• Can be made to your liking by switching up the mix-ins.

Ingredients for these Crinkle Top fudgy Brownies

• Unsalted Butter: Melted for a rich, moist base that enhances the chocolate flavor. You can use salted butter when in a pinch, just make sure to adjust the salt level in your brownies.
• Neutral Oil: This could be vegetable or canola oil. to keep the brownies extra moist.
• Granulated Sugar: Sweetens and also helps create the shiny, crackly top.
• Powdered Sugar: This will dissolve better with the eggs, creating an almost meringue-like crust on top of your brownie batter once baked!
• Large Eggs: The eggs are key for binding and richness. We will also use whole eggs and an extra egg yolk to add more richness to these classic brownies.
• Vanilla Extract: Enhances and rounds out the chocolate flavor.
• Dutch Process Cocoa Powder: Gives a deep chocolate flavor and dark color.
• All-Purpose Flour: Just enough to hold everything together.
• Cornstarch: To give us that iconic chewy texture that we love when making boxed brownies.
• Salt: Balances the sweetness and intensifies the chocolate flavor.
• Dark or Bittersweet Chocolate: Melted and folded for that rich fudgy texture.
• Semi-sweet chocolate chunks or chips: These are folded into the batter to give us delicious pools of chocolate once we cut into our brownies. You can honestly use whatever chocolate you prefer here. Just be aware that the sweeter the chocolate you use, the sweeter the final product will be. 
• Espresso Powder: No, this won’t make your brownies taste like coffee. A little goes a long way in adding extra depth and boosting chocolate flavor.
• Walnuts or pecans: Brownies taste even better with toasted nuts mixed in there. 

How to Make This Fudgy Brownies Recipe

Make sure to check the recipe card for the more detailed recipe.

• Preheat the oven and line an 8×8-inch pan with parchment paper. Leave an overhang so you can easily lift the brownies out.
• In a medium microwave-safe bowl, melt the butter, oil, and the chopped chocolate in 30-second increments. Stir until smooth.
• Add the espresso powder and the cocoa powder to the chocolate butter mixture and whisk to combine. This will bloom the cocoa powder, giving our brownies an even stronger chocolate flavor. Set aside to cool slightly.

• Whisk the powdered sugar, granulated sugar, and vanilla extract in a separate large bowl. You can do this in a stand-mixer using the whisk attachment, with a hand mixer on medium-high speed, or by hand using a whisk.
• The mixture should look thick, lighter in color, and glossy. This usually will take anywhere from 3-6 minutes, depending on the whisking method you go with. 

• Add the chocolate mixture to the egg mixture and stir until combined.

• Sift in the flour, cornstarch, and salt. Gently fold the dry ingredients with a rubber spatula until combined; don’t overmix. Then, add your mix-ins, such as the semi-sweet chocolate chips or chunks and nuts, if using. 

• Pour the batter into your prepared baking pan and smooth it out. Bake for 25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. The cooking time will vary depending on your oven, so make sure to keep an eye on them around the 23-minute mark. 
•  Let the brownies cool completely before slicing. For extra clean cuts, chill them in the fridge first for a little bit and wipe your knife between slices.
• Enjoy them as is or with a scoop of ice cream on top!

Tips for Perfect Homemade Brownies Every Time

• Don’t overbake. The center should still be a little gooey when you pull them out.
• Use high-quality chocolate for the richest flavor.
• Weigh your flour for accuracy, or spoon and level it.
• Want that shiny top? Make sure to mix the sugar and eggs well to create an almost meringue-like crust on top of the brownies. 

FAQs

What does cornstarch do in brownies?

Cornstarch makes the crumb extra soft and tender. Think of it like a gentle cushion that balances the denseness of the fudge with a melt-in-your-mouth texture while also adding that iconic brownie chew.

Can I use milk chocolate instead?

You can, but expect a sweeter result. Stick with at least 60–70% dark chocolate in the base for the fudgiest, most chocolatey brownies. You can get creative with the mix-ins, though!

Why add espresso powder?

Espresso powder doesn’t make your brownies taste like coffee. Instead, it deepens the chocolate flavor, making every bite taste richer and more intense. Highly recommend the King Arthur Espresso Powder!

Can I double this recipe? 

Yes! Just bake it in a 9×13-inch pan and increase the baking time slightly.

Can I use regular unsweetened cocoa powder instead of Dutch-processed? 

You can, but Dutch-processed gives a richer, deeper flavor. If using natural cocoa, the brownies will still be fudgy but slightly lighter in taste. The color will also differ slightly.

How should I store these fudgy brownies? 

Store in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week. They also freeze well for up to 2 months. Once you are ready to enjoy them, just thaw them on the counter for a little or pop them in the microwave for a few seconds until they are ooey gooey again!

Can I add mix-ins to this homemade brownie recipe? 

Absolutely. Fold in ½ to ¾ cup of chocolate chips, chopped nuts, or even swirls of peanut butter before baking.

Make these brownies once and you’ll be hooked. Whether it’s for a casual weeknight dessert or a dinner party treat, they always impress.

The Best Fudgy Brownies Recipe with crinkly top