These one-bowl fudgy brownies are the best I’ve ever had! This recipe is foolproof and these chocolatey brownies turn out extra rich and chewy with flaky, crackly tops. They’re better than even my favorite boxed mix.
Load up these brownies with add-ins like pecans and coconut, or don’t. Either way, they’re impossible to resist! If you love this recipe, check out my zucchini brownies and homemade blondies, next.
Is there anything better than a rich and gooey, soft and chewy home-baked chocolate brownie? I think not. These fudgy brownies are the best brownies I’ve ever made, and it’s the recipe I’ll come back to until the end of time. They need about 6 ingredients total (plus some tasty mix-ins) and one bowl, and they always turn out perfect.
This brownie recipe was inspired by a blogging trip that I took to Myrtle Beach back in the day. While there, we visited Croissants Bistro and Bakery, owned by Heidi, who has a cookbook called “Bonjour Y’all!” In her book, she calls these “kitchen sink brownies”. They’re fudgy brownies packed with chunky chocolate chips, pecans, and coconut flakes… everything but the kitchen sink. As soon as I made them, I knew it was love at first bite. And I’ve been making them ever since!
What Makes This the Best Fudgy Brownies Recipe?
- 100% homemade. Don’t get a girl wrong, I love brownies made from a box mix as much as the next person. It’s a great shortcut. But, there’s something special about brownies made from scratch. You’ll taste the difference. The moist, chewy, fudgy texture is unbeatable.
- One bowl. Some baking recipes call for mixing wet and dry ingredients separately, but not this one. The brownie batter comes together quickly and easily, with just ONE bowl to clean. My kind of dessert!
- 5 ingredients. The base of this fudgy brownie recipe is just 5 ingredients. Adding extras like coconut, pecans, and chocolate chips is a bonus! I love that I can customize these brownies in more ways than one, depending on any mix-ins I have in the cupboard.
Ingredients You’ll Need
I can almost guarantee that once you’ve tasted these chocolate brownies, you’ll get the hype. They are PERFECTLY fudgy, and it comes down to the simplest ingredients. Here they are, along with some notes. Scroll down to the printable recipe card for the full list and recipe details.
- Chocolate Chips – Fudgy brownies call for melted chocolate. I recommend semi-sweet or dark chocolate chips, or chopped baking chocolate for the best flavor.
- Butter – I use unsalted, but salted butter works, too.
- Sugar – Just like my chewy chocolate chip cookies, I make my chewy fudgy brownies with brown sugar and regular sugar for extra moisture. You can substitute one type of sugar for the other if needed.
- Eggs – Lightly beaten and at room temperature.
- Flour – All-purpose is best. I haven’t tried this brownie recipe with alternative or gluten-free flour. If you do, let me know how it goes in the comments!
- Mix-ins – These brownies include chopped pecans and sweet shredded coconut in addition to extra chocolate chips. Feel free to leave these out or substitute them with your choice of add-ins (I’ll share some more ideas later).
What Makes a Brownie More Fudgy?
The difference between a fudgy brownie and a cakey one comes down to the fat-to-flour ratio. So, this fudgy brownies recipe has more butter, and real melted chocolate, as opposed to cakey brownies, which generally use cocoa powder and baking powder.
How to Make Fudgy Brownies
These are 3-step brownies, and the key is not to overmix the ingredients. Once they’re baked and cooled, serve them with a scoop of ice cream (even better, add a drizzle of fudge sauce for a brownie sundae). You won’t be sorry. Let’s get started:
- Melt the chocolate. First, melt chocolate chips with butter in the microwave.
- Make the brownie batter. Next, stir both sugars into the melted chocolate, then the eggs, followed by the flour. Lastly, fold in the coconut, pecans, and extra chocolate chips.
- Bake. Bake the brownies in a greased square pan at 325ºF for 35-40 minutes. Afterward, let the brownies cool, then slice them into squares and enjoy!
Tips and Variations
- Melt the chocolate slowly. I usually start at around 1 minute, then stir, and microwave for another 15 seconds if the chocolate isn’t completely melted. Be careful not to overheat the chocolate or it might seize.
- Don’t overmix. It’s worth repeating, but overmixing causes these brownies to turn out dense and tough rather than soft and fudgy. Be gentle when stirring the flour into wet ingredients, and only mix until the batter just comes together.
- Change up the mix-ins. Swap pecans for walnuts, make these brownies nut-free or adapt the add-ins however you’d like. I chop up Andes Mints or crush up candy canes to mix in for a holiday spin. You can also try peanut butter or butterscotch chips, white chocolate, or Reese’s pieces.
How to Store
- On the countertop. These fudgy brownies stay fresh at room temperature for up to 3 days. Make sure to let them cool completely and store them in an airtight container.
- Freeze. These brownies freeze well! Store the cooled brownies in a freezer-safe container or resealable freezer bag with parchment paper between any layers. Freeze them for up to 3 months and thaw the brownies at room temperature before serving.
Pin this now to find it later
-
Prep. Preheat oven to 325ºF. Grease a 9×9 brownie pan with cooking spray and set aside.
-
Melt chocolate in the microwave. Combine 1½ cups of chocolate chips and butter in a large microwave-safe bowl. Microwave for 1 minute, remove, and stir with a whisk until completely melted and combined. If necessary, microwave for 15 seconds more, or until completely melted.
-
Make the brownie batter. Add both sugars to the melted chocolate and mix with a spatula until combined. Stir in the eggs, followed by the flour, and continue to mix until well incorporated.
-
Stir in the add-ins. Finally, fold in the pecans, coconut, and remaining chocolate chips.
-
Bake. Transfer the batter to the previously prepared brownie pan. Bake for 35 to 40 minutes, and then remove from the oven and let the brownies cool completely. Cut and serve.
Calories: 310kcal | Carbohydrates: 28g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 21mg | Potassium: 172mg | Fiber: 2g | Sugar: 21g | Vitamin A: 335IU | Calcium: 31mg | Iron: 1.9mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
