Why This Is the BEST Homemade Fudgy Brownie Recipe You’ll Ever Make

Developing this fudgy brownie recipe took considerable time and dedication because I had extremely specific criteria and high standards. My goal was to create a recipe that not only tasted incredible but also simplified the baking process, making it accessible for everyone, regardless of their baking experience. I wanted to achieve that perfect balance of convenience and gourmet quality, and I believe these brownies hit every mark:

1. One Bowl, No Mixer Needed: This was a non-negotiable. I wanted a recipe that minimized cleanup and complexity. All you need is one large bowl and a whisk, making these truly effortless brownies from start to finish. It’s perfect for busy weeknights or when you crave a quick chocolate fix without all the fuss.
2. Thick, Fudgy Perfection with Chewy Edges: The ideal brownie, in my opinion, should be dense and moist in the center, almost like a truffle, with a delightful chewiness around the edges. This recipe consistently delivers that dream texture – never cakey, always deeply satisfying.
3. As Easy as a Boxed Mix (But Infinitely Better!): Many people rely on boxed mixes for their ease. My aim was to match that simplicity, eliminating any special techniques or equipment, while vastly improving the flavor and texture. You’ll be amazed at how quickly these come together, with results that taste like they came from a high-end bakery.
4. No Heating Sugar & Fat for a Shiny Crust: Achieving that signature shiny, crinkly top is often associated with a step where you heat sugar and fat together. While effective, it adds an extra pan and more time. I found a way to get that gorgeous, glossy crust without this additional step, streamlining the process even further. This means less effort for you, without sacrificing that professional finish.
5. Outperforms Even the Best Boxed Mixes: Let’s be honest, Ghirardelli boxed brownies are pretty good. But this homemade fudgy brownie recipe surpasses them in every way. The depth of chocolate flavor, the luxurious texture, and the ability to customize with high-quality ingredients make these a clear winner. Once you try these, you’ll never go back to a box.

Essential Ingredient Notes & Smart Substitutions for Perfect Fudgy Brownies

Every ingredient in this recipe plays a crucial role in achieving the perfect fudgy brownie. Understanding their function will help you achieve consistent results and even make smart substitutions if needed.

• Unsweetened Cocoa Powder: The foundation of your brownie’s chocolate flavor! The quality of your cocoa powder will directly impact the richness and depth of your brownies. You can use your favorite unsweetened cocoa powder. I’ve personally tested these with popular brands like Hershey’s, the premium Scharffen Berger, and even Target’s affordable yet excellent Good & Gather brand. All produced fantastic results, though a higher quality cocoa can yield a more intense chocolate flavor. For an even deeper, darker chocolate experience, you could experiment with Dutch-processed cocoa, but note that it might slightly alter the texture and require a slight adjustment to leavening agents if the recipe called for baking soda (this recipe uses baking powder, which works well with natural cocoa).
• Granulated Sugar: While it obviously adds sweetness, granulated sugar is also critical for the brownie’s structure and its signature shiny, crackly crust. It contributes to the fudgy texture by attracting and retaining moisture. Do not reduce the amount of granulated sugar, as it is precisely balanced to ensure the correct texture and a perfectly harmonized flavor profile.
• Powdered Sugar (Confectioners’ Sugar): This is one of the secret weapons for that professional-looking, shiny boxed-mix crust! Unlike granulated sugar, powdered sugar contains a small amount of cornstarch, which helps prevent clumping and contributes to the smooth, glossy surface of the brownies. Don’t skip this ingredient; it’s essential for achieving that desirable top layer without any extra effort.
• Cornstarch: A small but mighty addition! The cornstarch in this recipe is key to enhancing the brownie’s chewiness. It interacts with the other starches in the flour and cocoa, resulting in a delightfully dense and chewy bite that distinguishes these brownies from cakey versions. It helps bind moisture and gives that satisfying resistance when you bite into them.
• Chocolate Chips (or Chunks): Beyond adding an extra burst of rich chocolate flavor and delightful texture, the chocolate chips incorporated into the batter actually contribute to the shiny crust! As the brownies bake, the melting chocolate on the surface creates a thin layer that solidifies into a beautiful sheen. I strongly recommend not skipping them for both flavor and aesthetic reasons. While any chocolate chips work, I personally love using dark chocolate chunks for an even more intense and luxurious chocolate experience. Semi-sweet chips are a classic choice and always delicious.
• Vegetable Oil: For ultimate fudginess and moisture, vegetable oil is superior to butter in this recipe. Its neutral flavor allows the rich chocolate to shine, and its liquid form ensures a wonderfully dense and moist crumb.
• Warm Water: Adding warm water helps to bloom the cocoa powder, enhancing its flavor and making the chocolate taste more intense. It also contributes to the overall moisture of the batter.
• Eggs: Eggs provide structure, richness, and help bind the ingredients together, contributing to the fudgy texture. Use large eggs for consistent results.
• Vanilla Extract: A splash of vanilla isn’t just for flavor; it actually amplifies the chocolate notes, making your brownies taste even richer and more complex. Don’t skip it!
• Kosher Salt: Salt balances the sweetness and enhances all the other flavors, particularly the chocolate. It’s crucial for preventing the brownies from tasting flat.
• Baking Powder: Just a touch of baking powder provides a subtle lift, preventing the brownies from becoming overly dense, while still maintaining that desirable fudgy texture. Ensure you’re using baking powder, not baking soda, as they react differently with the other ingredients.
• Optional: Espresso Powder: If you’re a true chocolate lover, a teaspoon of espresso powder will do wonders. It doesn’t make your brownies taste like coffee; instead, it deepens and intensifies the chocolate flavor, making it even more pronounced and irresistible. It’s especially recommended if you’re using a milder cocoa powder.

Step 1: Prepare and Mix Your Dry Ingredients

Start by preheating your oven to 325°F (160°C). Then, in a large mixing bowl – yes, just one! – add all your dry ingredients: granulated sugar, powdered sugar, all-purpose flour, unsweetened cocoa powder, kosher salt, baking powder, cornstarch, and ¾ cup of your chosen chocolate chips or chunks. Whisk them together thoroughly until they are well combined and there are no lumps of cocoa or flour visible. This ensures an even distribution of ingredients and prevents uneven pockets of flavor or texture in your baked brownies.

Step 2: Incorporate the Wet Ingredients to Form the Brownie Batter

Once your dry ingredients are perfectly combined, it’s time to add the wet components directly into the same bowl. Pour in the vegetable oil, warm water, eggs, and vanilla extract. Using your whisk, mix these wet ingredients into the dry until they are just incorporated. It’s crucial not to overmix the batter at this stage; overmixing can lead to tougher, less fudgy brownies. The batter will be quite thick, dense, and glossy – this is exactly what you want for that signature fudgy texture.

Step 3: Prepare Your Pan and Bake to Perfection

Before pouring the batter, prepare your baking pan. Lightly grease a 9×9″ light-colored aluminum metal pan. For easier removal and impeccably clean cuts, I highly recommend lining the pan with parchment paper, leaving an overhang on two sides to create “handles” for lifting. Pour the thick brownie batter into the prepared pan and spread it evenly with a spatula. Then, take the remaining ¼ cup of chocolate chips and sprinkle them generously over the top of the batter. These extra chips will melt into gooey pockets and further contribute to that desirable shiny crust.

Bake at 325℉ (160°C) for the following times:

• For a 9×9″ pan: Bake for 32-36 minutes. For a truly fudgy center, aim for the shorter end of the baking time. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
• For a 9×13″ pan: If you’re doubling the recipe or prefer a thinner brownie, bake for 20-24 minutes. Again, look for moist crumbs on a toothpick.

Important Pan Note: I’ve tested this recipe in both metal and glass pans, and I strongly recommend a light-colored aluminum metal pan. Metal conducts heat more efficiently and evenly, resulting in quicker baking and a superior fudgy texture. Glass pans tend to bake slower, leading to crispier edges and a slightly fluffier, more cake-like brownie, which isn’t the goal for ultimate fudginess.

Option 1: Individual Pre-Measured Bags for Quick Baking & Gifting

This option is fantastic for single batches, ideal for quick baking sessions or as charming gifts for friends and family. Each bag contains the dry ingredients for one batch of fudgy brownies.

1. Prepare your instruction tags: On each bag, or on a printable tag that you’ll attach, write out the following instructions clearly. This will ensure anyone using the mix knows exactly what to do to get perfect fudgy brownies:
   
   “To Make Your Fudgy Brownies, Simply Add: 2 large eggs, 1 teaspoon vanilla extract, ½ cup vegetable oil, and ¼ cup warm water. Pour the prepared batter into a greased light-colored aluminum metal pan. For an extra touch, top with an optional ¼ cup of additional chocolate chips. Bake at 325°F (160°C) according to your pan size as follows:
   
   – For a 9×9″ pan: Bake for 32-36 minutes
   
   – For a 9×13″ pan: Bake for 20-24 minutes
   
   – Important Note: Glass pans typically require longer baking times and may result in a slightly less fudgy texture.”
2. Measure and combine dry ingredients: Carefully measure out all the dry ingredients listed below into each quart-sized ziploc bag. For easy filling and to prevent spills, fold the top of the bag down a few inches to create a wider opening before adding ingredients. I recommend adding the sugars first, as their weight helps hold the bag steady. Once all dry ingredients are in, close the bag securely and shake it thoroughly to combine everything evenly. Store in a cool, dry place.

• 1 ¼ cups granulated sugar
• ½ cup powdered sugar
• ¾ cups all-purpose flour
• ¾ cups unsweetened cocoa powder
• 1 teaspoon kosher salt
• ½ tsp baking powder (crucial to use baking powder, not baking soda!)
• 1 tablespoon cornstarch
• ¾ cup semi-sweet chocolate chips or chunks
• 1 teaspoon espresso powder (totally optional, but highly recommended for enhanced chocolate flavor!)

Option 2: Large Container for Batch Prep and Frequent Baking

If you bake fudgy brownies often or want to prepare a significant amount of mix for future use, a large container is your best bet. This batch size is designed to make approximately seven batches of brownies, perfect for ensuring you always have deliciousness ready to go!

What you’ll need:

• Two Gallon-Sized Ziploc Bags or one very Large, Airtight Container
• Printable tags (find them below!) or a permanent marker

1. Label your container with comprehensive instructions: Just like with the individual bags, clear instructions are paramount. Write or attach a printable tag with these details:
   
   “To Prepare Your Fudgy Brownies from this Mix: Measure out 3½ cups of brownie mix. Then, separately add 2 large eggs, 1 teaspoon vanilla extract, ½ cup vegetable oil, and ¼ cup warm water. Combine all ingredients in a single bowl until just incorporated. Pour the batter into a greased light-colored aluminum metal pan. Top with an optional extra ¼ cup of chocolate chips. Bake at 325°F (160°C) according to your pan size below:
   
   – For a 9×9″ pan: Bake for 32-36 minutes
   
   – For a 9×13″ pan: Bake for 20-24 minutes
   
   – For Thick 9×13″ Brownies: Double all wet ingredients (4 eggs, 1 cup oil, ½ cup water, 2 tsp vanilla) and use 7 cups of this brownie mix. Bake for 32-36 minutes.
   
   – Note: Glass pans will take longer to bake and may alter the texture to be less fudgy.”
2. Measure and combine dry ingredients into the container: Measure out all the dry ingredients into your chosen large container or gallon-sized bags. This particular recipe scales well to make a 7x batch, which conveniently allows you to use two full standard 8-ounce containers of cocoa powder without much leftover. If using a container, make sure to leave about 3-4 inches of extra space at the top. This crucial space allows you to vigorously shake the container to thoroughly combine all the ingredients, ensuring an even distribution of flavor and leavening. Once combined, seal tightly and store in a cool, dry pantry for easy access to homemade brownie bliss!

• 8 ¾ cups granulated sugar
• 3 ½ cups powdered sugar
• 5 ¼ cups all-purpose flour
• 5 ¼ cups unsweetened cocoa powder (equivalent to two 8-ounce containers for convenience)
• 7 teaspoons kosher salt
• 3 ½ teaspoons baking powder (remember, baking powder for lift, not baking soda!)
• 7 tablespoons cornstarch
• 5 ¼ cups semi-sweet chocolate chips or chunks
• 7 teaspoons espresso powder (this optional ingredient truly enhances the chocolate depth in large batches!)

Download Your FREE Printable Brownie Mix Tags!

Make your DIY brownie mixes even more special with these beautiful printable tags! They include all the necessary baking instructions, making them perfect for gifts or keeping your pantry organized.

Check your email for the link to download them instantly!