Gooey Fudge Brownies

Thick, chocolatey, and irresistibly moist, these brownies are pure decadence with every bite. Melted chocolate + cocoa + brown sugar = the ultimate brownie trifecta.

If there’s one dessert that speaks a universal love language, it’s a brownie. But not just any brownie—we’re talking the kind that’s gooey in the middle, slightly chewy around the edges, and topped with that iconic crinkled crust that only comes from the perfect ratio of chocolate, sugar, and a little whisked magic.

This recipe has been my go-to for years. It’s everything a brownie should be: deeply chocolatey, melt-in-your-mouth moist, and just the right amount of sweet. These brownies don't mess around. There's real chocolate melted into the batter, a hit of cocoa powder for depth, and a generous amount of butter and sugar to bring it all together into a shiny, rich, and seriously indulgent treat.

Whether you’re baking them for a dinner party, a potluck, or just a cozy night in with your favorite show and a spoon (no judgment here), this is the recipe that never lets you down. Add a scoop of vanilla ice cream on top and you’ve basically created dessert heaven.

• Light & Fluffy: The vanilla cake is soft and tender, perfect for layering and absorbing just a touch of frosting between each layer.

• Minimalist Frosting: The thin layer of frosting between the cake layers leaves the sides bare, giving it that beautiful, rustic, and effortless look.

• Fresh & Vibrant Toppings: Sweet strawberries and chamomile flowers add a burst of natural beauty and freshness.

• Perfect for Spring & Summer: With fresh fruit and flowers, this cake makes the perfect centerpiece for a garden party, birthday, or any celebration under the sun

Brownie Tips for Maximum Indulgence

• Use real chocolate, not just cocoa powder—this creates a deeper flavor and fudgier texture.

• Whisk those eggs well to get the crinkly top! The sugar dissolves into the eggs, forming that glossy, crackled layer.

• Don’t overbake. Slightly underbaked is just right for gooey brownies.

• Want thicker brownies? Bake in a loaf pan or double the recipe for a 9x13 pan.

Storage & Freezing

• Store at room temperature in an airtight container for up to 4 days.

• Chill for even fudgier texture, especially before slicing.

• To freeze, wrap individual brownies in plastic wrap and store in a freezer bag for up to 2 months.

Serve Them With…

• A scoop of vanilla bean ice cream

• A drizzle of salted caramel or hot fudge

• Fresh berries and whipped cream

• Espresso for a rich mocha dessert moment

These gooey, indulgent brownies are the kind of dessert you make when you're craving something extra special but don’t want to overcomplicate things. They're made from scratch, but every ingredient counts—and the payoff is a pan full of fudgy, melt-in-your-mouth magic.

Serve them warm, cold, or straight from the pan with a spoon. However you eat them, one thing’s for sure: this recipe is going to be a repeat.

Yield: 12 Brownies

Print

With ImageWithout Image

Gooey Fudge Brownies

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Fudgy centers, crinkly tops, and deep chocolate flavor—these brownies are unapologetically rich and absolutely unforgettable.

Cook modePrevent screen from turning off

Ingredients

• ½ cup (1 stick / 113g) unsalted butter
• 6 oz (170g) high-quality semi-sweet or dark chocolate, chopped
• 1 cup (200g) light brown sugar
• ½ cup (100g) granulated sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• ½ cup (65g) all-purpose flour
• ½ cup (40g) unsweetened cocoa powder
• ½ tsp salt
• ½ cup chocolate chips or chunks, optional for extra gooeyness
• Flaky sea salt, optional for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a saucepan over low heat (or using a microwave in short bursts), melt the butter and chopped chocolate together until smooth and glossy. Let it cool slightly—warm is fine, but not hot.
3. In a large bowl, whisk together brown sugar, granulated sugar, and eggs for 1–2 minutes until lightened in color and slightly fluffy. This creates that signature crackly top.
4. Slowly whisk in the melted chocolate mixture into the eggs and sugar until smooth. Stir in vanilla extract.
5. Sift in the flour, cocoa powder, and salt. Gently fold everything together until just combined—don’t overmix! Fold in chocolate chips if using.
6. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted comes out with moist crumbs (not wet batter!).
7. Let the brownies cool in the pan for at least 20–30 minutes. For clean slices, chill in the fridge for an hour before cutting. Sprinkle with flaky sea salt if desired.

Notes

Use real chocolate, not just cocoa powder—this creates a deeper flavor and fudgier texture.

Whisk those eggs well to get the crinkly top! The sugar dissolves into the eggs, forming that glossy, crackled layer.

Don’t overbake. Slightly underbaked is just right for gooey brownies.

Want thicker brownies? Bake in a loaf pan or double the recipe for a 9x13 pan

Nutrition Facts

Calories

339

Carbs

44 g

Cholesterol

67 mg

Fat

18 g

Fiber

3 g

Net carbs

41 g

Protein

4 g

Sat. Fat

10 g

Sodium

141 mg

Sugar

34 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.