Homemade Fudgy Brownies
For the most intense chocolate flavor and the perfect fudgy texture, this homemade fudge brownie recipe is a must-bake!
Chocolate Fudge Brownies
I’m so excited to finally share my homemade brownie recipe – a simple, classic take on fudge brownies with decadent, moist crumbs and those perfect chewy edges and crackly tops that I love.
The secret? A special step that enhances the chocolate flavor and creates little pockets of gooey chocolate goodness from melted chocolate chips, resulting in the ultimate fudge brownie experience!
I’m always on the lookout for time-saving tricks in the kitchen, and I love a good one-bowl brownie recipe…BUT this one extra step is worth it I promise! What we’re going to do is make a quick fudge sauce that we add to the brownie batter, which really makes these intensely fudgy brownies.
Perfect fudge brownies…they really do exist!
Note: This recipe was originally published in 2018, but over the years we’ve made a couple small tweaks to the recipe to make it even better.
Ingredients
- 1/2 cup chocolate chunks (you can also use chocolate chips if that’s what you have on hand)
- 1 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup plain Greek yogurt
- 1 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 cup oil
- 1 teaspoon vanilla extract
- Pinch of salt
Kitchen Supplies Used
For your convenience, I’ve included shop-able ad links to some of the products used to make our brownies from scratch; read our disclosure policy here.
Instructions
To Prep: Preheat oven to 325°F and line a 9-inch square baking pan with parchment paper.
- Make the fudgy filling – Melt chocolate chunks in a medium saucepan along with the cream, Greek yogurt, and sugar. Once melted and smooth, remove pan from heat and allow to cool slightly.
- Make the brownie batter – Add the rest of your brownie ingredients to a clean large bowl and stir together until just combined.
- Combine – Pour the cooled liquid chocolate mixture into the brownie batter and whisk together. The batter will be thick.
- Bake – Bake brownies for 35-40 minutes at 325°F. A toothpick inserted in the middle that comes out mostly clean will let you know that the brownies are done. Take care not to over-bake, unless you prefer cake-y brownies.
Video Demo:
Prep Tips
- Storage – Keep brownies in an airtight container at room temperature for up to 4-5 days. They can also be frozen for up to 2 months.
- Substitutions – Sour cream can be used instead of Greek yogurt. Milk (or plant-based milk) can be substituted for the heavy cream.
- Variations – If you like nuts in your brownies, you can fold 1/2 cup of chopped pecans or chopped walnuts into the batter right before you spread in the pan.
- Cooking Time – If you love gooey brownies, bake for 35 minutes and check for doneness. If you prefer a more cake-y texture, bake for a few more minutes.
More Homemade Brownie Recipes To Try
- Chocolate Avocado Brownies (Gluten Free)
- Chocolate Peanut Butter Brownies
- Homemade Cosmic Brownies
- “Slutty Brownies”
- The Best Healthy Brownies (No Flour, No Oil, No Refined Sugar)
- Chocolate Covered Strawberry Brownies
- Zucchini Brownies
- Pecan Pie Brownies
- Turtle Brownies
Homemade Fudge Brownie Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it! We’d also love to know what you think in the comments.
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Homemade Fudgy Brownies
Equipment
- Medium saucepan or skillet
- Large Mixing Bowl
- 9-inch square baking pan
- Parchment paper
Ingredients
- 1 ¼ cup sugar
- 1/2 cup heavy cream
- ½ cup chocolate chunks (can also use chocolate chips)
- 1/2 cup Greek yogurt plain
- 1 ¾ cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips
- ¼ teaspoon baking powder
- 2 eggs
- ½ cup oil
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Prep: Preheat oven to 325°F and line a 9×9" baking pan with parchment paper.
- Make the fudgy filling – Melt chocolate chunks in a medium saucepan along with the cream, Greek yogurt, and sugar. Once melted and smooth, remove pan from heat and allow to cool slightly.
- Make the brownie batter – In a large mixing bowl add the rest of your brownie ingredients and stir together until just combined.
- Combine – Pour the cooled chocolate sauce into the brownie batter and whisk together. The batter will be thick.
- Bake – Bake brownies for 35-40 minutes at 325°F. A toothpick inserted in the middle that comes out mostly clean will let you know that the brownies are done. Take care not to over-bake, unless you prefer cake-y brownies.
- Allow to cool completely before cutting.
Video
Notes
- Storage – Keep brownies in an airtight container at room temperature for up to 4-5 days. They can also be frozen for up to 2 months.
- Substitutions – Sour cream can be used instead of Greek yogurt. Milk (or plant-based milk) can be substituted for the heavy cream.
- Variations – If you like nuts in your brownies, you can fold 1/2 cup of chopped pecans or chopped walnuts into the batter right before you spread in the pan.
- Cooking Time – If you love gooey brownies, bake for 35 minutes and check for doneness. If you prefer a more cake-y texture, bake for a few more minutes.
Nutrition
Pin our Fudgy Homemade Brownies on Pinterest:
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I see oil in the ingredients list but not in the recipe. Luckily I caught this just before they were going into the oven, so I scooped it all out, added oil, and put it back in the pan. Hopefully they will turn out okay. They are in the oven now.
Thank you for catching that! I updated the printable recipe.
I double the recipe they smell really good I sure hope they’re good brownies or my baby son’s favorite he is 30 now I hope this recipe is really good if not I will be very disappointed
These brownies are delish! A little more work than box mix but well worth it. More of a fudge taste! I did add a little instant coffee and some almond flavoring ( which I do with all brownies). Definitely my go to. brownie. Thanks so much for sharing.
Yay! Glad you loved them! I love to add almond extract to baked goods too 😉
Either I’m doing something wrong or there is something wrong with the recipe? It only calls for 3/4 C of flour. Mine came out very strange. Can you help me?
Hi Victoria – I believe the recipe should be for 1 3/4 cup flour. I must have mistyped it in the recipe card, so I appreciate you pointing that out!
Stacey,
Are the added chocolate chips necessary? My son is a newly diagnosed type 1 diabetic and has requested brownies for his birthday, instead of cake. Your recipe looks like a good one if the chips can be omitted.
Thank you!
Hi Sheila – are you referring to the avocado brownies that I linked to within this post? They are made with brown rice flour and coconut sugar, which is lower glycemic. And you can definitely omit the chocolate chips, or use a sugar free brand (we love Lily’s). Here’s that recipe: https://thesoccermomblog.com/avocado-brownies/ Hope this helps!
This one. Unfortunately I have a sensitivity to avocados. It’s sad because I love them.
I will look for the sugar free ones and try the brown rice flour. Thank you!!
Hi Stacey! I have made your brownie recipe several times and they are hands down the BEST BROWNIES EVER! However, I made a batch this weekend and they came out drier and crumbly…..kind of chalky almost. I had doubled the recipe-I swear I double checked every measurement but something obviously went wrong. So tonight I made a new batch (just the regular size batch) I double and triple checked my measurements as I went……and they still came out the same ? I thought maybe you might help me figure out what went wrong…..I bought a new bag of flour (all purpose) but every other ingredient is the same as I have been using….help!! Lol
Mine literally look nothing like this picture not even close and taste very dry, i only cooked them for 30 minutes bc they were done.
Didn’t work out at all. I followed the instructions to the letter and tossed them in the trash. Way too dry and brittel and tasteless. I guess I did something wrong but not sure what.
These were so dry and crumbly! The taste was very bitter!
I want to try this recipe, but what kind of chocolate chunks do you use? All I can find are dark chocolate chunks.
Any flavor is fine! 🙂