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    Home » Recipes » Cooking Videos

    Published: Mar 5, 2015 · Modified: Jun 25, 2024 by Bita Cyrus · 41 Comments

    The BEST Fudgy Brownie Recipe in the World - VIDEO!!!

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    Jump to Recipe

    The search for the ABSOLUTE BEST brownie recipe in the world is finally over! The easiest & best fudgy brownie recipe is right here! These perfect fudgy brownies are crazy fudgy, moist, perfect, & just SO GOOD!

    Here’s the situation. I’ve been up to no good baking up batch after batch of brownie after brownie.

    The Perfect Fudgy Brownie Recipe

    So I’ve gained a few weeks of brownie recipe testing under my belt, and my clothes are telling me that I’ve probably gained a few sumpin’ sumpin’ under my belt too. Actually, I’m pretty sure my body is made up of 4% brownie at the moment.

    The Perfect Fudgy Brownie Recipe

    Whatever. It’s still the worst of winter in Chicago and so maybe now I can forgo the 7th layer of clothing and be alright.

    But it’s all much more than okay because I’m here to pass along to you my ultra sinful, fudgy, and just plain BEST BROWNIE RECIPE IN THE WORLD.

    This recipe is so phenomenal that I made a version of it using einkorn flour. It's healthy, extremely fudgy, and amazing!! I've also made a decadent cookies and cream version.

    The Perfect Fudgy Brownie Recipe

    DANGER: These brownies couldn’t be more addicting AND they’re unacceptably easy to make.

    The Perfect Fudgy Brownie Recipe

    Just kidding on the ‘danger’ part, but not on the ‘addicting’ and ‘easy’ parts. I promise, I’d never give you a recipe that I believe to be unhealthy. It’s not like you’re going to make 10 million batches back to back and eat yourself into oblivion… like I did.

    But even so. It’s alllll good.

    The Perfect Fudgy Brownie Recipe

    We’re working with real ingredients and we’re listening to our bodies. To me, that’s a simple definition for what’s healthy. So no caveat needed then.

    And ‘healthy’ doesn’t mean low-calorie to me. Needless to say, I also don’t think “healthy” necessarily means jumping and flailing around in a brownie pit for two weeks. But things happen. And what’s awesome is that listening to your body means that after too many sweets you naturally crave more balanced foods.

    The Perfect Fudgy Brownie Recipe

    But really, who doesn’t want to have a brownie from time to time? People I don’t want to meet. Unless they’re nice---then I think I’d want to meet them, but still, why don’t they want to eat a delicious brownie?

    My brownie days go way back to when I was a little kid. My sister and I would buy those boxed brownie mixes from the store. And for some reason beyond me now, we just really loved those things! Maybe because it was the 90s and I thought real baking was for the bakers and box stuff was for everyone else. Ha.

    The Perfect Fudgy Brownie Recipe

    Anyway, I could be watching a show on TV and when the commercial break would come on, I’d jump off the couch, bolt into the kitchen, get a batch ready to go into the oven, and I’d be back in my seat just in time for the show to come back on. It was like a weird little competition I had with myself in my head where each time I did it, I tried to break the record for “Fastest Boxed Brownie Baker” ever.

    The Perfect Fudgy Brownie Recipe

    While I sometimes miss the 90s, I do not miss those boxed brownie mixes. At all. Honestly, making them from scratch is so much healthier, way tastier, and really can be just as easy.

    The Perfect Fudgy Brownie Recipe

    And this recipe is a one-bowl brownie recipe because I do whatever possible to make baking as simple as possible while keeping the flavors top-notch. Top to the notch!!

    And truth is, we all could use some more ‘simple’ in our lives.

    The Perfect Fudgy Brownie Recipe

    So, remember all those batches I baked? You’d think we’d take some leftovers into work to share but really now, how am I supposed to stay warm in this disturbingly cold and long winter we’re having if I don’t eat all the brownies?

    Ok then! So now that I baked the perfect brownies, I want everyone to take my recipe, bake them, and be happy.

    And warm!

    The Perfect Fudgy Brownie Recipe

    Try my BEST EVER Fudgy Chocolate Cake with Chocolate Frosting!

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    Try my Easy & Delicious Chocolate Eclairs!

    Subscribe to my YouTube Channel HERE

    Recipe

    photo of fudgy chocolate brownie with walnuts and a shiny, crackly top. Brownie is stacked on top of other brownies.
    Print

    The BEST Fudgy Brownie Recipe in the World - VIDEO!!!

    The search for the ABSOLUTE BEST brownie recipe in the world is finally over! The easiest & best fudgy brownie recipe is right here! These perfect fudgy brownies are crazy fudgy, moist, perfect, & just SO GOOD!
    Course Dessert
    Prep Time 5 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 35 minutes minutes
    Servings 8
    Calories 361kcal
    Author Honest and Tasty

    Ingredients

    • ½ cup butter 1 stick
    • ½ cup milk chocolate chips
    • 1 cup granulated sugar
    • 2 eggs
    • ½ cup all-purpose flour
    • ½ cup unsweetened cocoa powder
    • ¼ teaspoon sea salt
    • 1 teaspoon vanilla extract
    • ½ cup chopped walnuts optional

    Instructions

    • Preheat oven to 350º F (175º C).
    • Grease a 9x9 baking dish (or you can line the dish with greased parchment paper for easy brownie removal).
    • In a large heat-safe glass or metal mixing bowl, add the butter and melt on stove over medium-low heat until the butter has just melted. Once melted, remove from heat.
    • Quickly mix in chocolate chips with a spatula. They should melt into the butter easily.
    • Add sugar and mix well with spatula.
    • Crack in the eggs and beat them well with the spatula.
    • Add flour, cocoa powder, salt, and vanilla extract. Mix to combine everything.
    • Add walnuts and combine.
    • Pour mixture into the baking dish and bake for 30 minutes or until a fork poked into the center comes out mostly clean. These brownies are fudgy and moist so the fork doesn’t have to be completely clean for them to be perfectly ready. Enjoy!

    ~~If you enjoyed this recipe, please rate it below and subscribe to my YouTube channel for more videos!~~

      Nutrition

      Calories: 361kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 199mg | Potassium: 138mg | Fiber: 3g | Sugar: 32g | Vitamin A: 439IU | Calcium: 37mg | Iron: 2mg

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      Reader Interactions

      Comments

      1. Becky Sandall says

        March 05, 2015 at 11:20 pm

        oh, yum! I'm going to make these when our friends come for dinner! Thanks!

        Reply
        • honestandtasty says

          March 06, 2015 at 10:37 am

          Yay! I hope you all love them! 🙂 🙂

          Reply
      2. Tina says

        March 22, 2015 at 11:56 pm

        They looks delicious! Do the eggs have to be at room temperature?

        Reply
        • honestandtasty says

          March 30, 2015 at 12:01 pm

          Thank you, Tina!! And nope, they sure don't! 🙂 🙂

          Happy Monday to you and happy brownie-baking too!

          Reply
      3. Hilary says

        April 02, 2015 at 11:00 am

        These were AMAZING and so easy! I followed the recipe exactly as written; this will be my new go-to brownie recipe! Everyone loved them!

        Reply
        • honestandtasty says

          April 03, 2015 at 4:47 pm

          Yeahhhh! Thanks for reporting back, Hilary!! So glad you all loved them! Aren't they wonderful? 🙂 I'm working on my next brownie recipe currently 😉
          xoxo

          Reply
      4. Alex says

        May 08, 2015 at 4:33 am

        5 stars
        These are in the oven at the moment...obviously licked the spatula and it tasted amazing! Can't wait!

        Reply
      5. Pam says

        July 19, 2015 at 7:55 am

        5 stars
        Finally, the exact taste and fudginess of a brownie I've been looking for for years ! Thank you so much for sharing ! 😀 <3

        Reply
        • honestandtasty says

          July 27, 2015 at 12:25 am

          Yay! You're so welcome! That makes me so happy to hear you love it too!! That's exactly how I felt when I first tasted it after recipe testing!

          Reply
          • Pam says

            August 12, 2015 at 5:07 am

            I tried making these twice, but I still can't manage to get that crackly top on the brownies like you do! Any advice on that? I read some tips online on making sure to beat the eggs for a few minutes really well and also combining the chocolate and butter well.

            Reply
            • honestandtasty says

              August 31, 2015 at 11:06 pm

              Hi Pam! First of all, I'm sorry I completely missed this question! Second, you're totally right--the crackly top comes from the beaten eggs. So combine them and beat them well before adding the rest of the ingredients to the mix. That should fix your issue! Let me know what happens if you give it another go 🙂

              Reply
              • Pam says

                September 05, 2015 at 1:37 pm

                Hi Bita! So I tried beating the mixture really well after adding the eggs but they still turned out the same. Of course they tasted good like always but no crackly top. 🙁 However, I noticed the texture of the brownie improved this time, and I was really happy with that.. except it would be great if I could get the crackly top. Do you think adding egg whites would help with that? I am sure to make these again!

                Reply
                • honestandtasty says

                  September 15, 2015 at 2:51 pm

                  Hmmm, this is so unusual, Pam! I'm wondering if you're not using granulated white sugar? The full 1 cup as well? The white sugar gives it that crackly texture in addition to the egg whites. Are you baking it for long enough? Maybe your oven temp is lower?

                  Reply
      6. hueyqing says

        August 19, 2015 at 4:01 am

        Will the texture and taste change much if I lessen the sugar by a quarter or half? 🙂

        Reply
        • Pam says

          August 31, 2015 at 10:47 am

          Hi Hueyqing. For me, 1 cup was too sweet; I use 2/3 every time, and it tastes wonderful.

          Reply
        • honestandtasty says

          August 31, 2015 at 11:17 pm

          Hi Hueyqing! You can try it out if you like, but I would recommend that instead you decrease the milk chocolate chips by half (you can even cut them out altogether, which I do at times if I don't want a super rich brownie) if you want to cut the sweetness. In addition to balancing out the bitterness from the cocoa powder, the granulated sugar imparts a nice, chewy texture to the brownies. Have fun experimenting and tasting!

          Reply
      7. Junar says

        December 05, 2015 at 1:19 am

        Thank you so much for this recipe! i made a hundreds of brownie recipe all my life but i think this is THE BEST!!! i love the crusty top and the taste... OMG! im speechless!!! Thank thank thank you so much!!!???

        Reply
        • honestandtasty says

          December 08, 2015 at 2:32 pm

          Junar, you're so very welcome! I'm delighted that you love them so much! I think they're the best too 😉
          xoxo

          Reply
      8. Patrick says

        December 12, 2015 at 9:07 pm

        Hi Bita!
        Interesting recipe! I will have to give it a try!
        I've been using semi-sweet chocolate (instead of the cocoa), brown sugar and 3 eggs and no vanilla.
        The walnuts are a bit expensive here so I sadly leave them out (but they make it soooo much yummier!)
        Oh and I also insert mint-chocolate bits into the top of the mix just before putting it into the oven!
        I beat my eggs before mixing them into the mix, do you think that would make a difference as far as texture?
        Great...what? am I kidding...I meant, Awesome blog about food and anything yummy and funny!
        Keep up the super great posts and videos! Lots of thumbs up!
        Khodafez Bita jaan!

        Reply
        • honestandtasty says

          December 14, 2015 at 2:29 pm

          Thanks for your kind words, Patrick. I'm very grateful 🙂
          That's too bad about the walnuts! They're so good in this recipe! But the good thing about this recipe is that you can adjust it to your liking and to what's available in your pantry. As for the eggs, I don't sit there and beat them for 5 minutes but I just make sure they're fully combined. Doing this prior to adding them is great; honestly, I don't do it because I don't believe it would make a difference (the brownies are lovely as is) and I just don't want to dirty another bowl. Truth! 🙂

          Reply
      9. mila says

        December 23, 2015 at 1:22 am

        5 stars
        Hi!
        Do u think i can use demerara sugar instead of granulated?
        Thanks

        Reply
        • mila says

          December 23, 2015 at 1:23 am

          OR even brown sugar instead?
          Thanks

          Reply
          • honestandtasty says

            December 27, 2015 at 12:22 am

            Hi Mila! That's really a great question. I would try throwing the demerara sugar into a coffee grinder to get it to the consistency of granulated sugar before measuring it out for the batter. Also, this is important to keep the sugar granules from sinking to the bottom of the dish. You want everything fully incorporated. Good luck! 🙂

            Reply
            • Mila says

              December 27, 2015 at 12:25 am

              Thank you!! I'll give it a try!!
              Merry Christmas and happy new year!!!

              Reply
      10. Ali says

        January 29, 2016 at 4:09 am

        Silly question, is the butter unsalted? I only have salted butter, does that mean I need to omit the salt?

        Reply
        • honestandtasty says

          February 01, 2016 at 2:16 pm

          To be completely honest, if I only have salted butter, I use it. But I do prefer cooking and baking with unsalted butter. You can always decrease the amount of extra salt if you're using salted butter but personally, I would probably just keep the ratios the same and throw in the salted butter. A little extra salt never hurt anybody 😉

          Reply
      11. Julia Roslan says

        March 06, 2016 at 7:14 pm

        Hi there. Can i use 8x8 square pan because i dont have 9x9 square pan at home. Can't wait to try this fudgy brownies soon!

        Reply
        • Julia Roslan says

          March 06, 2016 at 7:25 pm

          Also, sorry I forgot to ask, can I change to semisweet choc chips or dark chocolate chopped instead just like the same amount of your milk choc chips? And can I reduce the sugar to 1/2cup? Really appreciate your reply 😉

          Reply
          • honestandtasty says

            March 07, 2016 at 9:20 pm

            You can do anything you want! But just to let you know, the reason I use milk chocolate chips is because there is already unsweetened cocoa powder in the mixture, so the milk chocolate lends some balance to that in terms of sweetness and richness. As for the sugar question--by reducing the sugar, not only will you obviously decrease the sweetness, but the texture may change a little bit as well because sugar is a tenderizing agent. But honestly, you won't know what will really happen unless you try. 🙂

            Reply
            • Julia Roslan says

              March 07, 2016 at 9:44 pm

              Thank u so much for the useful info! Will try your yummy recipe soon! 🙂

              Reply
        • honestandtasty says

          March 07, 2016 at 9:12 pm

          Hi Julia!! Of course you can! It might take a tiny bit longer to cook, but just check with a fork or knife. Poke into the center and if it comes out with a bit of fudge on it, you're good to go. If it's covered in the batter, it's not done yet. And personally, I feel that if the utensil comes out completely clean, the brownies are overdone because I prefer a fudgier texture. Hope I could help! Enjoy them! 🙂 🙂

          Reply
          • Julia Roslan says

            March 07, 2016 at 9:57 pm

            Noted and thank u so much for your useful tips.. truly appreciate it..definitely will try this great recipe by you and will share with u on how it turns! 🙂

            Reply
            • Julia Roslan says

              March 07, 2016 at 9:59 pm

              *turns out

              Reply
      12. DANIELLA says

        August 06, 2016 at 9:36 pm

        5 stars
        YEEEEEEEEEEE!!!!!!!!!!!!!! IT IS SUCH A PERFECTION. IM SO HAPPY BKZ IT IS THE FIRST TIME I MAKE BROWNIE RECIPE WORKS. I USED UNSWEETNED CHOCOLATE. Thank you, im subscribing now. :)

        Reply
        • honestandtasty says

          August 07, 2016 at 1:37 pm

          Woohoo, Daniella!! I love that you loved it 🙂
          And thanks for the sub! I appreciate that!

          Reply
      13. Lilly says

        September 15, 2016 at 2:46 am

        5 stars
        Hello! I did your recipe several times, with the amount of chocolate halved, and it always comes out chewy and fudgy!! Awesome!

        Question, is it ok to add oatmeal and raisins into the mix? If yes, then how much can I add? I'm an amateur baker so I don't know how to proportion well the ingredients. 🙂

        Thank you!

        Reply
        • honestandtasty says

          September 18, 2016 at 3:21 pm

          Great to hear, Lilly! 😀 I love that you love them!
          You can definitely add anything your heart desires. If you want to add some quick oats and raisins, go for it! I'd probably start by adding 1/3 cup of each and see if it looks about right. You could always add a little more or less. Anywhere from 1/4 cup to 1/2 cup I'd say. So let's just do 1/3? What do you think about that? 🙂
          Good luck!! Sounds like they'll be delish!

          Reply
      14. Xiao long nu says

        October 23, 2016 at 12:37 am

        5 stars
        Nice i love brownies im gonna try your recipe soon love it!

        Reply
        • honestandtasty says

          October 24, 2016 at 2:19 pm

          Brownies are the best! And this recipe is the ultimate recipe imho! 🙂 Hope you enjoy!

          Reply
      15. Best Recipe Source says

        December 06, 2016 at 5:31 pm

        This is very attention-grabbing, You're an excessively professional
        blogger. I have joined your rss feed and stay up for in search of
        more of your magnificent post. Also, I've shared your site in my social networks

        Reply
      16. Najwa says

        September 11, 2020 at 6:28 am

        5 stars
        This is my go to brownies recipe for the past 3 years.. It is a bit too sweet.. But i love itttt..

        And ive tried tons of other brownies recipe.. But i do go back to this one whenever i need that dose of chocolatey yumminess

        Reply

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