Best Fudgy Brownies
These homemade fudgy brownies are rich, gooey, and packed with deep chocolate flavor. With a signature crackly top, crisp edges, and a chewy center, they rival any boxed mix—only better!
Equipment
- 8x8-inch baking dish
- Mixing bowls (2)
- whisk
- Rubber spatula
- Parchment paper
- Measuring cups and spoons
Ingredients
- Dry Ingredients:
- 1 ½ cups granulated sugar
- ¾ cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ cup dark chocolate chips
- ¾ teaspoon sea salt
- Wet Ingredients:
- 2 large eggs
- ½ cup canola oil or extra-virgin olive oil
- 2 tablespoons water
- ½ teaspoon vanilla extract
- Optional Add-Ins:
- Chopped nuts
- Peanut butter swirls
- Cream cheese layer
Instructions
- Preheat & Prepare the Pan: Preheat oven to 325°F (163°C). Lightly grease an 8x8-inch baking dish and line with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and sea salt until well combined.
- Mix the Wet Ingredients: In a large bowl, whisk eggs, oil, water, and vanilla extract until smooth.
- Combine Wet & Dry Mixtures: Gradually fold dry ingredients into the wet mixture using a rubber spatula. Mix until just combined.
- Pour & Spread the Batter: Transfer batter to the prepared pan and spread evenly. Optionally, sprinkle additional chocolate chips or nuts on top.
- Bake to Perfection: Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Completely Before Slicing: Allow brownies to cool in the pan for at least 2 hours before slicing for the best texture.
Notes
Storage & Reheating:
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for a chewier texture for up to 1 week.
Freeze for up to 3 months. Wrap individual brownies in plastic wrap and store in a freezer bag.
Reheat in the microwave for 10-15 seconds for a freshly baked taste.