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Close up image of sliced classic fudge brownies

Classic Fudge Brownies

These classic fudge brownies are the perfect compromise between fudgy and cakey brownies, guaranteeing everyone will be pleased!
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Course: Dessert, Sweets
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 Servings
Calories: 198kcal


  • 10 tbsp unsalted butter 142 g
  • 3 oz bittersweet chocolate 85 g, coarsely chopped
  • 1 tsp espresso powder or instant coffee crystals
  • 2 tbsp vegetable oil or other neutral oil
  • 3/4 cup all-purpose flour 95 g
  • 3/4 cup dark or dutched cocoa powder 75 g
  • 1/2 tsp baking powder
  • 1/2 tsp fine grain salt
  • 2 large eggs at room temperature
  • 3/4 cup granulated sugar 150 g
  • 1/4 cup brown sugar 50 g


  • Preheat oven to 350°. Spray an 8X8 baking pan with non-stick spray and line with parchment paper, allowing some to hang over the sides to act as handles for lifting the brownies out at the end. If that makes ABSOLUTELY no sense to you, just really spray your pan really, really well. The brownies will come out even if you have to eat them out of the pan with a spoon. Oh noooo.
    Melt butter in a small saucepan. Turn off heat and add chocolate, espresso, and oil to the melted butter. Stir until melted and well mixed. Allow to cool.
  • Sift flour, salt, baking powder, and cocoa powder together. Set aside.
  • Combine eggs and sugars in stand mixer and, using the whisk attachment, whip together for about 3-4 minutes, until the mixture thickens, lightens in color, and doubles in volume. Using really well whipped eggs like this helps to give the brownies their traditional “crackly paper” top. I love that part 😍
  • Drizzle the cooled chocolate mixture into the eggs and sugar and whisk until completely incorporated. Remove the bowl from the mixer and, using a silicone or rubber spatula, fold the flour mixture in by hand just until the last bits of flour have completely mixed in. I don’t use a mixer for this part because over-mixing the flour can lead to too much gluten development. That’s just fancy baking talk for “it will make your brownies tough and dense.” No thank you.
  • Pour into prepared 8X8 pan and bake in 350° oven for 30-35 minutes, turning the pan around half way through. I start checking at 25 minutes so I don’t over bake, because no one wants a dry brownie.
    How do you know when a brownie is done? Tricky question, since a toothpick inserted in the center will always come out with some chocolate on it, but this is my take. When they are done the edges of the brownies will be definitely set and the center will have no jiggle. You may also start to see some of the crackling of the top, usually near the edges as well. (They’ll finish their crackle as they cool and as you cut them.) Best bet? Take them out as soon as you see these signs since, they’ll continue cooking in the pan for a few minutes. If you want to cut these brownies into nice and tidy squares, perfect for sharing, allow to cool for at least an hour before removing from the pan and cutting them with a sharp chef’s knife. If you are an absolute beast and want to dig right in, maybe wait 10 or 15 minutes and just dig your spoon in. Neatness doesn’t always count.
    These brownies will theoretically last for 3 days in a covered container. I say “theoretically” because I’ve never actually seen 3 day old brownies in my house.


Nutrition information provided is only an estimate and will vary based on cooking methods and brands of ingredients used.


Calories: 198kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 98mg | Potassium: 116mg | Fiber: 2g | Sugar: 15g | Vitamin A: 255IU | Calcium: 25mg | Iron: 1mg