Dessert

The BEST Fudgy & Gooey Brownies Recipe for Chocolate Lovers Recipe

Byanna orden December 22, 2025December 22, 2025

Introduction

These brownies are the ultimate treat for chocolate lovers, boasting a fudgy and gooey texture that melts in your mouth. With simple ingredients and easy steps, you can enjoy rich, homemade brownies perfect for any occasion.

Three square brownies stacked on top of each other on white parchment paper with a white marbled texture surface. Each brownie has two visible layers: a thin, flaky brown crust on top with cracks and a deep dark brown, moist fudgy inside with shiny, melted chocolate pools. Crumbs are scattered around the brownies, and a single chocolate chip lies nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g unsalted butter
200 g dark chocolate chips
1 cup brown sugar (loosely packed)
3 large eggs (lightly beaten)
1 tsp vanilla extract
1/2 cup plain flour
1/4 cup cocoa powder
1 pinch salt
180 g dark chocolate block/bar (chopped into chunks, optional)
1.5 cups roughly chopped walnuts (optional)

Instructions

Step 1: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven.
Step 2: Grease a 20 cm (8 inch) square baking tin with oil and line it with baking or parchment paper, letting the paper overhang the edges for easy removal.
Step 3: Place the unsalted butter and dark chocolate chips in a heatproof bowl and microwave in 30-second bursts. Stir between bursts until completely melted and smooth.
Step 4: Add the brown sugar and vanilla extract to the melted chocolate mixture and mix well. Then add the lightly beaten eggs and stir vigorously until the batter is smooth and molten.
Step 5: Sift in the plain flour, cocoa powder, and a pinch of salt. Fold the dry ingredients into the wet mixture until smooth. Stir in the chopped chocolate chunks and walnuts if using.
Step 6: Pour the batter into the prepared tin and smooth the top. Bake for 24 minutes for very gooey centers, 28 minutes for fudgy but moist brownies, or 32 minutes for a moist fudge-cake texture.
Step 7: If you choose not to add the chopped chocolate chunks into the batter, reduce the baking time by 2 minutes.
Step 8: Allow the brownies to rest in the tin for 10 minutes before lifting them out using the parchment paper. Let cool for at least 20 minutes before cutting into squares.

Tips & Variations

For a nut-free version, simply omit the walnuts or substitute with your favorite nut alternative like pecans or almonds.
Use high-quality dark chocolate for a more intense chocolate flavor and better texture.
Add a pinch of espresso powder to enhance the chocolate taste without adding a coffee flavor.
To make the brownies extra fudgy, underbake slightly by reducing cooking time by a couple of minutes.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or until soft and gooey again.

How to Serve

A close-up view of three stacked chocolate brownies, each showing a rich, dark brown, moist and dense texture with a shiny, gooey melted chocolate layer inside. The top layer of the brownies has a cracked, dry, and slightly lighter brown crust, contrasting with the glossy, soft chocolate filling in the middle. The brownies sit on a white marbled surface with scattered crumbs and a small chocolate chip nearby, emphasizing their fudgy, thick layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Yes, you can substitute brown sugar with regular granulated sugar, but the brownies may lose some moistness and depth of flavor that brown sugar provides.

How do I know when the brownies are done?

Check the edges for firmness while the center should still look slightly moist but not wet. The baking time varies depending on your preferred texture—gooey, fudgy, or more cake-like.