Recipe: The Ultimate Fudgy Brownie

by Cate on August 1, 2017

Thick, fudgy, and the ultimate brownie, this is a recipe you need in your wheelhouse.


Truth be told, I don’t have much of a sweet tooth, but there are a few things I find hard to resist. Fudgy brownies are definitely one of them (and it doesn’t hurt that it’s my teenager’s go-to dessert either).

Which means, if I make a batch of these Ultimate Fudgy Brownies, I make sure to give at least half of them away to friends and neighbors because I just can’t have this temptation in the house too long.

#cleaneating be damned.


The recipe uses simple pantry ingredients that you likely have on hand and comes together quickly, so it’s a perfect recipe to have on hand when you’re having last-minute dinner guests, a house full of teenagers, or need something to welcome a new neighbor to the area.

And, tbh, once you have these brownies, I swear you’ll never buy a boxed mix again.


I mean just LOOK at how thick and fudgy they are! And since they’re so thick, you might think they’re achingly sweet, and surprisingly they’re not. They’re just the right balance of being … just enough.

Over the years, and mostly because of Nick’s love of brownies, I’ve made probably dozens of different recipes, trying to find the perfect one (much like our quest for the perfect chocolate chip cookie). Although there’s always room for another “best,” recipe to topple this one, I think it’s safe to say that this recipe is our new go-to.

The Ultimate Fudgy Brownie
Recipe courtesy of Cate O’Malley


  • 1-1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup unsweetened cocoa
  • 1-1/2 cups chocolate chips
  • 1 cup unsalted butter, cut into 1 inch pieces
  • 1-1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 5 eggs


  1. Preheat the oven to 350°. Butter the inside of 9”-×-13” inch baking pan and line with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside.
  3. In a microwave safe bowl, add the butter and the chocolate chips. Heat in the microwave for twenty second intervals, stirring occasionally until the chocolate and butter are completely melted and smooth. (Alternatively, this can also be done in a double boiler.)
  4. Once the chocolate and butter is melted and combined, add in the sugar and stir.
  5. Add the eggs one at a time, stirring well between each addition. Add the flour mixture to the chocolate mixture and fold with a rubber spatula until just combined.
  6. Pour the batter into parchment paper-lined baking pan and bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs, about 40-45 minutes.
  7. Let cool completely in the pan. Cut into squares and serve at room temperature. (I keep the remaining brownies in the refrigerator and bring to room temperature before serving)

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