These classic fudge brownies are the plain cocoa square: melted butter, sugar, eggs, cocoa, a shiny top. They are not cream cheese brownies, not French silk brownies, and not pecan pie brownies. Those URLs already exist. This page is the everyday fudgy brownie people mean by the generic search.
Print
Classic Fudge Brownies
- Total Time: 1 hour 15 minutes
- Yield: 16 brownies 1x
Description
Classic fudge brownies made with cocoa and melted butter. From Alissa at Yummy Dishes.
Ingredients
- 3/4 cup (170g) unsalted butter
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 large egg yolk
- 1/2 cup (63g) all-purpose flour
- 1/2 cup (85g) semisweet chocolate chips (optional)
Instructions
- Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang.
- Melt the butter in a saucepan over low heat. Whisk in the sugar, cocoa, and salt until glossy. Cool 5 minutes so the eggs do not scramble.
- Whisk in the vanilla, then the eggs and yolk one at a time, 30 seconds each — this helps the shiny crust.
- Fold in the flour just until it disappears. Fold in the chips if using. Spread in the pan.
- Bake 22 to 26 minutes. A toothpick should come out with a few moist crumbs, not wet batter. Cool completely in the pan before lifting out and cutting.
Notes
An 8-inch pan keeps them thick. A 9-inch pan needs about 4 fewer minutes and bakes thinner. Store airtight at room temperature 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Plain fudge, not a swirl
Cream cheese brownies and French silk brownies are separate recipes on this site. Do not turn this page into those. Link them if someone wants a dressed-up square.
Substitutions
Dutch-process cocoa makes a darker brownie. You can skip the chips. A handful of toasted pecans is fine — that is still not pecan pie brownies, which have a syrup layer.
Mistakes to avoid
Do not overbake until the toothpick is bone dry. Do not add extra flour or they turn cakey. Do not cut them hot.
Storage
Airtight at room temperature 3 days or refrigerate 5. Freeze wrapped squares 1 month.
Nutrition (estimated)
About 190 calories per brownie if cut into 16. Estimate only, not a lab test.
FAQ
How do I get a shiny brownie top?
Whisk the sugar into warm butter and beat the eggs in well before the flour.
Why are my brownies cakey?
Too much flour or too much baking time. This recipe has no baking powder on purpose.
Can I double the recipe?
Yes, in a 9×13 pan. Start checking at 28 minutes.
Are these the same as pecan pie brownies?
No. Those have a pecan-syrup layer. These are plain cocoa fudge squares.