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+ servings
Four stacked fudge brownies on parchment paper with crumbs scattered nearby.

Ultimate Fudge Brownies

Course: Dessert
Cuisine: Dessert
Keyword: easy brownie recipe, fudge brownie recipe, how to make brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Cool time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 people
Calories: 786kcal
These Ultimate Fudge Brownies are the most fudgy, moist, succulent brownies you'll ever make. They are so easy and unbelievably yummy. You'll never go the box route again (even though, I know, the box version can be pretty good, too...but wait till you try these!)
Print Recipe


  • 9"x 13" baking dish, parchment paper


  • Cooking spray
  • 12 oz semi-sweet chocolate divided (10 oz. and 2 oz.)
  • 16 tbsp unsalted butter 2 sticks
  • cups all-purpose flour
  • ¼ cup unsweetened cocoa powder we use Hershey's
  • 1 tsp Kosher salt
  • cups sugar
  • ½ cup brown sugar dark
  • 5 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tbsp sea salt coarse, optional


  • Preheat the oven to 350 F.
  • Spray 9" x 13" baking dish with cooking spray. Line with parchment paper, leaving some overhang on the ends of the dish.
  • In a large microwave-safe bowl, add the butter and 10 oz. of the chocolate. Microwave on HIGH in 1-minute intervals until melted.
  • Meanwhile, in a separate medium-sized bowl, mix together the flour, cocoa powder, and salt. Set aside.
  • Stir in the sugar and brown sugar into the melted chocolate/butter mixture. Stir until sugars have dissolved.
  • Add the eggs, one at a time, whisking until fully incorporated. Stir in the vanilla.
  • Stir in the flour/cocoa mixture, stirring continuously until completely blended.
  • Chop the remaining 2 oz. of chocolate with a large knife, or food processor. Stir into the batter.
  • Pour the batter into the prepared dish and bake for 30 minutes, or until an inserted toothpick comes out dry (a little wetness is okay). Transfer to a wire rack and let cool. Sprinkle coarse sea salt over the top, if using.
  • Use your hands to carefully use the overhanging parchment paper to lift the brownies of the dish onto a cutting board.
  • Cut the brownies into 12 bars.



Semisweet morsels can be used in place of block chocolate.  You'll need 2 cups. 
We use our food processor to chop the 2 oz. of chocolate that gets stirred into the batter just before baking.  If using morsels, this is half a cup (from the total 2 cups).
If the batter is crumbly, or just barely wet, after inserting the toothpick, that's okay.  These brownies are very moist and will always leave a little of the gooey chocolate on the toothpick.
The brownies are delicious right out of the oven, but they will still be very gooey and pliable and when you slice them, they will crumble quite a bit. We recommend letting them cool on a baking rack for at least an hour before slicing.
The brownies will keep in an air-tight container in the refrigerator for up to 1 week, or on the counter for several days.   The brownies can be frozen for up to 2 months.
They are amazing when slightly reheated in the microwave and then served with a scoop of vanilla ice cream on top! 


Calories: 786kcal | Carbohydrates: 93g | Protein: 10g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 180mg | Sodium: 1220mg | Potassium: 375mg | Fiber: 5g | Sugar: 67g | Vitamin A: 900IU | Calcium: 69mg | Iron: 5mg