Fudge Brownies Recipe

I finally landed on a Cake Like Brownies recipe that pairs a fudgy, ultra-moist batter with a light lift and a simple melted sugar and butter trick to create that shiny, crackly top.

I’ve been chasing the perfect brownie for years, and these Fudge Brownie Recipe are the ones that always make me pause. They somehow marry ultra moist fudge texture with a faint cake lift so every bite surprises you.

That shiny, crackly top you only see on homemade brownies feels almost like a little mystery, and knowing the recipe calls for unsalted butter and granulated sugar makes me grin every time. I won’t act like they’re delicate, cause they ain’t, but they do demand your attention.

Bring a pan to any gathering and watch people hover, trying to guess what you did different.

Ingredients

• Unsalted butter: Adds rich fat and flavor, high in calories, makes brownies fudgy.
• Granulated sugar: Pure carbs, gives sweetness and structure, no real nutrients besides energy.
• Eggs: Provide protein, moisture and lift, help bind ingredients together.
• Cocoa powder: Bitter chocolate flavor, low sugar, has antioxidants but can be drying.
• All purpose flour: Mostly carbs and gluten, gives chew and structure, not much nutrition.
• Chocolate chips: Adds melty sweetness and richness, mostly sugar and fat, optional indulgence.
• Walnuts or pecans: Offer crunchy texture, healthy fats and some protein, slightly bitter notes.
• Vanilla extract: Tiny bit of flavor magic, enhances sweetness, no calories if small amount.

Ingredient Quantities

• 1 cup (226 g) unsalted butter, cut into chunks
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temp
• 1 teaspoon vanilla extract
• 1 cup (85 g) unsweetened cocoa powder
• 3/4 cup plus 2 tablespoons (100 g) all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup (170 g) semisweet chocolate chips or chopped chocolate, optional
• 1/2 cup chopped walnuts or pecans, optional

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment, leaving an overhang to lift the brownies out later, and grease the parchment lightly.

2. In a medium saucepan set over medium low heat add the butter and granulated sugar. Stir constantly until the butter is melted and the sugar looks glossy and mostly dissolved, about 3 to 4 minutes. Dont let it boil hard, just warm enough that the sugar softens. This step is key for that shiny crackly top everyone loves.

3. Remove the pan from heat and let the butter sugar mixture cool for 1 to 2 minutes so it is warm not hot. If it is too hot it will cook the eggs.

4. Whisk in the eggs one at a time, beating vigorously after each addition until the mix becomes glossy and slightly thick. Stir in the vanilla. Vigorously whisking here helps make that thin shiny crust on top.

5. Sift the cocoa powder, the flour, baking powder and salt together, then fold them into the wet mixture with a spatula until just combined. Dont overmix or you’ll lose fudginess.

6. Fold in the chocolate chips or chopped chocolate and the nuts if using. A few streaks of unmixed flour are ok, it will finish mixing when poured.

7. Pour the batter into the prepared pan, spread it evenly and give the pan a firm tap on the counter to release any big air bubbles.

8. Bake for 25 to 30 minutes. The edges should be set and a toothpick inserted near center will come out with moist crumbs but not raw batter. If you prefer more cake like brownies bake a few minutes longer, but watch carefully so they dont dry out.

9. Cool completely in the pan on a wire rack, at least 1 hour so the brownies set. For cleaner slices chill 30 minutes in the fridge before cutting. Use the parchment overhang to lift the slab out, cut with a warm knife wiping the blade between cuts. Store airtight at room temp for a few days or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment and greased lightly
2. Medium saucepan for melting the butter and sugar
3. Whisk for beating the eggs and making the glossy mix
4. Rubber spatula or wooden spoon for folding the batter
5. Sifter or fine mesh sieve for the cocoa and dry ingredients
6. Measuring cups and spoons (or a kitchen scale if you use grams)
7. One medium mixing bowl
8. Chef’s knife and cutting board for chopping chocolate or nuts
9. Wire rack, oven mitts, and a sharp knife or toothpick for testing and slicing

FAQ

Fudge Brownies Recipe Substitutions and Variations

• Unsalted butter (1 cup) → 1 cup solid coconut oil (1:1) for similar texture and slight coconut taste; or 3/4 cup neutral oil (canola/vegetable) for extra fudgy, denser brownies. If you use oil chill the pan a bit before cutting so squares hold.
• Granulated sugar (2 cups) → 1:1 swap with light or dark brown sugar for a deeper, chewier flavor; or coconut sugar 1:1 for a more caramel note and slightly darker color. Brown sugar will make them moister, don’t worry if texture changes a bit.
• Large eggs (4) → per egg: 1 tbsp ground flax + 3 tbsp water (mix and let sit 5 min) for a vegan binder; or 1/4 cup unsweetened applesauce per egg for moisture but expect a slightly cakier crumb; or 1/4 cup silken tofu blended for dense fudginess.
• All purpose flour (3/4 cup + 2 tbsp) → cup-for-cup gluten free flour blend (use one with xanthan gum) for GF brownies; or whole wheat pastry flour 1:1 for nuttier taste but slightly heavier texture. Don’t overmix after adding flour.

Pro Tips

– Pulse your granulated sugar in a blender or food processor for 10 to 15 seconds so it becomes superfine. That helps it dissolve faster into the melted butter and is one big reason you get that shiny crackly top without a long cook time.

– Use room temperature eggs and whisk them in one at a time until the batter is glossy. If the mixture feels warm stop and let it cool a minute or the eggs will start to cook. For deeper chocolate flavor, stir in a teaspoon of instant espresso powder, you wont taste coffee just richer chocolate.

– Fold, dont stir. Use a spatula and stop when you still see a few streaks of flour, it will finish mixing as you pour. Overmixing is the fastest way to turn fudgy brownies into cakey brownies.

– For clean slices let the slab cool fully then chill 30 minutes. Run a large knife under hot water, dry it, slice and wipe the blade between cuts for neat edges. To bring back that just-baked fudgy feel later microwave a piece for 5 to 7 seconds.