This is the easiest fudge brownie recipe you will ever make. And the only one you’ll ever need.
I know there are different schools of thought out there on whether brownies should be fudgy or have the crispy edges. I’ve never really understood those brownie pans where every slice has an edge. I’m more of a “give me the center piece that is so fudgy you almost can’t pick it up” type of person.
But even with that being my brownie mantra, I’ll admit that this recipe gives you the best of both worlds. The center stays so soft and gooey while the top has a nice, crusty shell to it.
I don’t make brownies very often at all (we’re much too in love with my chocolate chip cookie recipe), but when I do, this is my go-to. It really is the easiest fudge brownie recipe you’ll come across and not even on the same playing field as a box mix.
When I made these last week, I was pretty much just on auto-pilot. I had no thoughts about typing this up or sharing with any of you. Just putzing about in my kitchen making a treat for my family. But once we pulled them out of the oven and ate them warm, I listened to my family groaning and realized it wouldn’t be fair of me to keep this all to myself.
My point being, there aren’t really any pictures except the finished brownies in all their glory. I’m not going to worry too much, though, I figure you all know what cracked eggs and brownie batter looks like, right?
Our favorite way to eat this is warm with a scoop of vanilla ice cream, obviously. That should just be accepted as the universally correct way to eat a brownie. If I’m feeling extra decadent, I’ve also made this warm fudge sauce to drizzle over the ice cream and brownie. But this gets reserved for like once every 5 years or so, because it really is super rich!
- 1 cup butter, melted
- 3 cups white sugar
- 1 tbsp vanilla extract
- 4 eggs
- 1½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
- Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until well blended.
- In a small bowl, mix together the flour, cocoa powder, and salt. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate chips.
- Spread the batter evenly into the prepared baking dish.
- Bake until an inserted toothpick comes out clean, 35 to 40 minutes.
If you’re looking for more brownie recipes, these Cookie Dough Brownies were always a best seller when I owned a bakery!
Or if you’re pressed for time, these Andes Mint Brownies start with a box mix, but still taste rich and delicious!
These Toffee Fudge Bars are more fudge than they are brownie, but they’re no-bake which is always a winner in my book!
And don’t forget to pin this post, because it’s never a bad idea to have a classic brownie recipe at your fingertips!