Just when you thought brownies couldn’t get any better, we’ve whipped up the ultimate collection of 20 delicious chocolate fudge brownie recipes that’ll have you running to the kitchen! Whether you’re craving something classic, adventurous, or downright decadent, this roundup is your ticket to brownie bliss. Perfect for home cooks looking to indulge, these recipes promise to satisfy every chocolate lover’s dream. Let’s dive in!
Classic Chocolate Fudge Brownies
Ah, there’s nothing quite like the smell of chocolate wafting through your kitchen, is there? Today, we’re diving into the world of gooey, chocolatey goodness with a recipe that’s as easy as it is delicious.
Ingredients
- 1 cup unsalted butter (I like to use European-style for its richer flavor)
- 2 cups granulated sugar (because life’s too short for less sugar)
- 4 large eggs (room temp works best for a smoother batter)
- 1 tsp vanilla extract (the real deal, please)
- 1 cup all-purpose flour (sifted to avoid lumps)
- 3/4 cup cocoa powder (Dutch-processed gives a deeper chocolate flavor)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. A little butter or non-stick spray does the trick.
- Melt the butter in a medium saucepan over low heat. Stir occasionally to prevent burning.
- Remove the saucepan from heat and stir in the sugar until well combined. Tip: Let it cool slightly before adding eggs to avoid scrambling them.
- Beat in the eggs one at a time, then stir in the vanilla. This ensures a smooth, homogenous mixture.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough brownies.
- Fold in the chocolate chips for that extra chocolatey bite. Tip: Reserve a handful to sprinkle on top before baking for a pretty finish.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan on a wire rack before cutting. This patience-testing step ensures they set properly.
Zesty and rich, these brownies strike the perfect balance between fudgy and cakey. Serve them warm with a scoop of vanilla ice cream for an indulgent treat, or enjoy them as is with a cold glass of milk.
Walnut Chocolate Fudge Brownies
Let’s talk about something that’ll make your taste buds dance—walnut chocolate fudge brownies. They’re rich, they’re gooey, and they’ve got just the right amount of crunch from the walnuts. Perfect for when you need a little pick-me-up or to impress your friends at the next gathering.
Ingredients
- 1 cup unsalted butter (I like to use European-style for its richer flavor)
- 2 cups granulated sugar (because life’s sweet, but these brownies are sweeter)
- 4 large eggs (room temp eggs blend better, trust me)
- 1 tsp vanilla extract (the real deal, not imitation)
- 1 cup all-purpose flour (sifted, unless you enjoy flour lumps)
- 3/4 cup cocoa powder (Dutch-processed gives a deeper chocolate flavor)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup chopped walnuts (toasted for extra crunch)
- 1 cup chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
- Melt the butter in a medium saucepan over low heat. Once melted, remove from heat and stir in the sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla. Tip: Adding eggs one by one ensures a smoother batter.
- Sift together the flour, cocoa powder, and salt, then gradually mix into the butter mixture until just combined. Tip: Overmixing leads to tough brownies, so go easy.
- Fold in the chopped walnuts and chocolate chips, saving a handful to sprinkle on top before baking.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved walnuts and chocolate chips over the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Underbaking slightly ensures that fudgy texture we love.
Velvety and dense, these brownies are a chocolate lover’s dream. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast, or enjoy them as is with a cold glass of milk. Either way, they’re bound to disappear fast.
Double Chocolate Fudge Brownies
Baking these double chocolate fudge brownies is like wrapping yourself in a warm, chocolatey hug. You’ll love how rich and gooey they turn out, perfect for any chocolate lover out there.
Ingredients
- 1 cup unsalted butter (I always go for unsalted to control the sweetness)
- 2 cups granulated sugar (because life’s too short for less sugar)
- 4 large eggs (room temp eggs blend better, trust me)
- 1 tsp vanilla extract (the real deal, none of that imitation stuff)
- 1 cup all-purpose flour (sifted, unless you enjoy flour lumps)
- 3/4 cup cocoa powder (the darker, the better for that intense chocolate flavor)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup chocolate chips (because more chocolate is always the answer)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. A little butter or non-stick spray does the trick.
- Melt the butter in a medium saucepan over low heat. Stir occasionally to prevent burning.
- Remove the saucepan from heat and stir in the sugar until well combined. Tip: Let it cool slightly before adding eggs to avoid scrambling them.
- Beat in the eggs one at a time, then stir in the vanilla. Tip: Room temperature eggs incorporate more smoothly into the batter.
- Sift together the flour, cocoa powder, and salt, then gradually stir into the butter mixture. Tip: Sifting prevents lumps and ensures a smooth batter.
- Fold in the chocolate chips. This is where the magic happens.
- Spread the batter evenly into the prepared pan. A spatula works great for this.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Don’t overbake; we want them fudgy, not cakey.
Let these brownies cool before cutting into squares. The edges are slightly crisp, while the center stays gloriously soft and fudgy. Serve them warm with a scoop of vanilla ice cream for an unbeatable combo.
Peanut Butter Chocolate Fudge Brownies
Who doesn’t love the classic combo of peanut butter and chocolate? These brownies are your next favorite treat—rich, fudgy, and packed with that irresistible duo.
Ingredients
- 1 cup unsalted butter (I like to use European-style for extra richness)
- 2 cups granulated sugar (because we’re here for the sweet life)
- 4 large eggs (room temp makes them mix in smoother)
- 1 tsp vanilla extract (the real deal, not imitation)
- 1 cup all-purpose flour (scooped and leveled, please)
- 3/4 cup cocoa powder (Dutch-processed gives a deeper flavor)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup peanut butter chips (because peanut butter is life)
- 1/2 cup semi-sweet chocolate chips (for those melty pockets of joy)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, melt the butter in 30-second bursts, stirring in between, until fully melted. Tip: Don’t rush it—burnt butter is a no-go.
- Whisk the sugar into the melted butter until well combined. The mixture should look shiny and feel smooth.
- Beat in the eggs one at a time, then stir in the vanilla. Tip: Adding eggs one by one ensures a smoother batter.
- Sift together the flour, cocoa powder, and salt, then gently fold into the wet ingredients until just combined. Overmixing leads to tough brownies.
- Fold in the peanut butter chips and chocolate chips, saving a handful to sprinkle on top.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chips over the top for extra decadence.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Underbaking slightly keeps them fudgy.
- Let cool in the pan for at least 30 minutes before lifting out to slice. Patience is key here.
Serve these beauties slightly warm with a scoop of vanilla ice cream for the ultimate indulgence. The edges are chewy, the center is gooey, and every bite is a peanut butter chocolate dream.
Mint Chocolate Fudge Brownies
These Mint Chocolate Fudge Brownies are the perfect blend of rich chocolate and refreshing mint, making them an irresistible treat for any occasion. You’ll love how easy they are to whip up, and the combination of flavors is just divine.
Ingredients
- 1 cup unsalted butter (I like to use European-style for extra richness)
- 2 cups granulated sugar (because life’s too short for less sweet)
- 4 large eggs (room temp makes them blend smoother)
- 1 tsp pure vanilla extract (the good stuff makes a difference)
- 1 cup all-purpose flour (sifted to avoid lumps)
- 3/4 cup cocoa powder (Dutch-processed for that deep chocolate flavor)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup mint chocolate chips (because more mint is always better)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan over low heat, melt the butter slowly to avoid browning, then remove from heat.
- Stir in the sugar until well combined, then add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract for that lovely aroma.
- Sift together the flour, cocoa powder, and salt directly into the wet ingredients to ensure no lumps.
- Fold in the mint chocolate chips gently to distribute them evenly throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the brownies cool completely in the pan before lifting them out using the parchment overhang.
Absolutely decadent, these brownies have a fudgy center with a crackly top, and the mint chocolate chips add a refreshing burst in every bite. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent dessert.
Salted Caramel Chocolate Fudge Brownies
So, you’re craving something sweet, rich, and a little bit salty? These salted caramel chocolate fudge brownies are your answer. They’re the perfect blend of gooey, chocolatey goodness with a hint of caramel that’ll make your taste buds dance.
Ingredients
- 1 cup unsalted butter (I like to use European-style for extra richness)
- 2 cups granulated sugar (because we’re not holding back on sweetness today)
- 4 large eggs (room temp eggs blend better, trust me)
- 1 tsp vanilla extract (the good stuff, none of that imitation)
- 1 cup all-purpose flour (sifted, unless you enjoy lumpy brownies)
- 1/2 cup cocoa powder (Dutch-processed gives a deeper chocolate flavor)
- 1/4 tsp salt (to balance all that sweetness)
- 1/2 cup salted caramel sauce (homemade or store-bought, no judgment here)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper. Tip: Let the parchment hang over the sides for easy removal.
- In a microwave-safe bowl, melt the butter in 30-second bursts, stirring in between, until fully melted. Tip: Don’t rush this; burnt butter is a no-go.
- Whisk the sugar into the melted butter until well combined. Then, add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- Sift together the flour, cocoa powder, and salt. Gently fold this into the wet ingredients until just combined. Tip: Overmixing leads to tough brownies.
- Pour half of the batter into the prepared pan. Drizzle with 1/4 cup of salted caramel sauce. Swirl lightly with a knife. Add the remaining batter and repeat with the rest of the caramel.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: They’ll continue to set as they cool, so don’t overbake.
- Let the brownies cool completely in the pan before slicing. This patience-testing step ensures clean cuts.
You’ll love the fudgy texture and the way the caramel swirls make every bite a little surprise. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Espresso Chocolate Fudge Brownies
For those days when only something rich and chocolatey will do, these espresso chocolate fudge brownies are your best bet. They’re the perfect pick-me-up, combining the deep flavor of chocolate with a hint of espresso to really wake up your taste buds.
Ingredients
- 1 cup unsalted butter (I like to use European-style for its richer flavor)
- 2 cups granulated sugar (because life’s too short for less sweet)
- 4 large eggs (room temp makes them blend smoother)
- 1 tsp vanilla extract (the real deal, please)
- 1 cup all-purpose flour (sifted to avoid lumps)
- 3/4 cup cocoa powder (Dutch-processed for that deep chocolate hit)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 2 tbsp instant espresso powder (this is where the magic happens)
- 1 cup chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, melt the butter in 30-second bursts, stirring in between, until completely liquid.
- Whisk the sugar into the melted butter until well combined. Tip: The mixture should look shiny and feel smooth.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift together the flour, cocoa powder, salt, and espresso powder directly into the wet ingredients to ensure no lumps.
- Gently fold the dry ingredients into the wet until just combined. Avoid overmixing to keep the brownies fudgy.
- Fold in the chocolate chips, then pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: They’ll continue to set as they cool, so don’t wait for a clean toothpick.
- Let the brownies cool in the pan for at least 30 minutes before lifting them out using the parchment overhang.
Perfectly fudgy with a crackly top, these brownies are a chocolate lover’s dream. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as is with your afternoon coffee.
White Chocolate Raspberry Fudge Brownies
Craving something sweet and indulgent? These white chocolate raspberry fudge brownies are your next baking project. They’re rich, fudgy, and packed with bursts of raspberry flavor.
Ingredients
- 1 cup unsalted butter (I like to use European-style for extra richness)
- 2 cups granulated sugar
- 4 large eggs (room temperature makes them blend smoother)
- 1 tsp vanilla extract (the real deal, not imitation)
- 1 cup all-purpose flour (sifted to avoid lumps)
- 1/2 cup cocoa powder (Dutch-processed for a deeper flavor)
- 1/4 tsp salt
- 1 cup white chocolate chips (I prefer Ghirardelli for quality)
- 1 cup fresh raspberries (frozen works in a pinch, but fresh is best)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- Melt the butter in a microwave-safe bowl, about 1 minute. Stir in sugar until well combined.
- Beat in eggs one at a time, then mix in vanilla extract. Tip: Don’t overmix to keep the brownies tender.
- Whisk together flour, cocoa powder, and salt in a separate bowl. Gradually add to the wet ingredients.
- Fold in white chocolate chips and raspberries gently. Tip: Toss raspberries in a bit of flour to prevent sinking.
- Pour batter into the prepared pan, spreading evenly. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Tip: They firm up as they cool, so patience is key.
Velvety and decadent, these brownies are a dream with their gooey centers and tart raspberry pops. Serve them warm with a scoop of vanilla ice cream for an extra treat.
Gluten-Free Chocolate Fudge Brownies
Just when you thought you had to give up on brownies because of gluten, here comes a recipe that’ll make you forget all about that. These gluten-free chocolate fudge brownies are rich, decadent, and everything you’ve been craving.
Ingredients
- 1 cup almond flour – I find it gives the best texture.
- 1/2 cup cocoa powder – The darker, the better for that deep chocolate flavor.
- 1/2 cup melted coconut oil – Extra virgin is my go-to for its subtle sweetness.
- 3/4 cup maple syrup – For that perfect amount of natural sweetness.
- 2 large eggs – I prefer room temp eggs here; they blend better.
- 1 tsp vanilla extract – Pure vanilla makes all the difference.
- 1/4 tsp salt – Just a pinch to balance the sweetness.
- 1/2 cup dark chocolate chips – Because more chocolate is always better.
Instructions
- Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a large bowl, whisk together the almond flour and cocoa powder until no lumps remain.
- Add the melted coconut oil, maple syrup, eggs, vanilla extract, and salt to the bowl. Mix until well combined.
- Fold in the dark chocolate chips, saving a handful to sprinkle on top.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips over the top.
- Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. A toothpick should come out with a few moist crumbs.
- Let the brownies cool in the pan for at least 10 minutes before slicing. This helps them set perfectly.
So rich and fudgy, these brownies are a chocolate lover’s dream. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Vegan Chocolate Fudge Brownies
Craving something sweet, chocolatey, and totally vegan? These fudge brownies are your answer. They’re rich, decadent, and surprisingly easy to whip up with just a few pantry staples.
Ingredients
- 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
- 1 cup granulated sugar (because life’s sweet enough, but not too sweet)
- 1/2 cup cocoa powder (the darker, the better for that deep chocolate flavor)
- 1/2 cup melted coconut oil (extra virgin gives a subtle tropical hint)
- 1/4 cup water (room temp works best to mix smoothly)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
- 1/2 tsp baking powder (the little lift that could)
- 1/4 tsp salt (just a pinch to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until no lumps remain.
- Add the melted coconut oil, water, and vanilla extract to the dry ingredients. Stir until just combined; don’t overmix to keep them tender.
- Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: They’ll continue to set as they cool, so don’t wait for a clean toothpick.
- Let the brownies cool in the pan for at least 10 minutes before lifting them out using the parchment overhang. Tip: Patience is key here; they’re worth the wait.
- Cut into squares once completely cooled. Tip: For clean cuts, wipe your knife between slices.
These brownies are all about that dense, fudgy texture with a crackly top. Serve them warm with a scoop of vegan ice cream for the ultimate indulgence, or enjoy them as is with your afternoon coffee.
Cherry Chocolate Fudge Brownies
You’re going to love these Cherry Chocolate Fudge Brownies. They’re the perfect mix of rich chocolate and sweet cherries, making every bite a little piece of heaven.
Ingredients
- 1 cup unsalted butter (I like to use Kerrygold for its rich flavor)
- 2 cups granulated sugar (because life’s too short for less sugar)
- 4 large eggs (room temp eggs blend better, trust me)
- 1 tsp vanilla extract (the real deal, not imitation)
- 1 cup all-purpose flour (sifted to avoid lumps)
- 3/4 cup cocoa powder (Dutch-processed for that deep chocolate flavor)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup dried cherries (soak them in warm water for 10 minutes to plump up)
- 1 cup dark chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, melt the butter in 30-second bursts until fully melted. Stir in the sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure each egg is fully incorporated before adding the next.
- Gently fold in the flour, cocoa powder, and salt until just combined. Overmixing can make the brownies tough.
- Drain the cherries and pat them dry. Fold them into the batter along with the chocolate chips. Tip: Toss the cherries in a bit of flour to prevent them from sinking to the bottom.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Don’t overbake; the brownies will continue to set as they cool.
- Let the brownies cool in the pan for at least 30 minutes before lifting them out using the parchment overhang. Cut into squares and serve.
Just imagine biting into these brownies—fudgy, chocolatey, with bursts of sweet cherry. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Coconut Chocolate Fudge Brownies
Baking these Coconut Chocolate Fudge Brownies is like giving yourself a hug. They’re rich, decadent, and have that perfect chewy texture you crave in a brownie.
Ingredients
- 1 cup unsalted butter (I like to use European-style for its richness)
- 2 cups granulated sugar (because life’s too short for less sweet)
- 4 large eggs (room temp eggs blend smoother, trust me)
- 1 tsp vanilla extract (the real deal, not imitation)
- 1 cup all-purpose flour (scoop and level for accuracy)
- 1/2 cup cocoa powder (Dutch-processed for that deep chocolate flavor)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1 cup shredded coconut (toasted for extra crunch, if you’re into that)
- 1 cup chocolate chips (I go semi-sweet, but dark works too)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the butter in a microwave-safe bowl in 30-second bursts until fully melted. Tip: Stir between bursts to prevent overheating.
- Whisk the sugar into the melted butter until well combined. The mixture should look shiny.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift together the flour, cocoa powder, and salt directly into the wet ingredients. Fold gently until just combined—overmixing leads to tough brownies.
- Fold in the shredded coconut and chocolate chips. Tip: Reserve a handful of each to sprinkle on top before baking for a pretty finish.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle with reserved coconut and chocolate chips.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Start checking at 20 minutes to avoid overbaking.
- Let cool in the pan for 10 minutes, then lift out using the parchment overhang to cool completely on a wire rack.
Unbelievably fudgy with a subtle coconut crunch, these brownies are a dream. Serve them warm with a scoop of vanilla ice cream for the ultimate indulgence.
Almond Chocolate Fudge Brownies
Guess what? These almond chocolate fudge brownies are the perfect blend of chewy and fudgy, with a crunchy almond twist that’ll have you coming back for seconds.
Ingredients
- 1 cup unsalted butter (I like to use European-style for richer flavor)
- 2 cups granulated sugar (because life’s sweet, right?)
- 4 large eggs (room temp makes them mix better)
- 1 tsp vanilla extract (the real deal, none of that imitation stuff)
- 1 cup all-purpose flour (sifted, unless you enjoy lumpy batter)
- 3/4 cup cocoa powder (dark cocoa for the win)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup chopped almonds (toasted for extra crunch)
- 1 cup chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Trust me, you don’t want to skip the greasing.
- Melt the butter in a medium saucepan over low heat. Stir in sugar until well combined. Tip: Let it cool slightly before adding eggs to avoid scrambling them.
- Beat in the eggs one at a time, then stir in the vanilla. This is where room temp eggs shine—they blend in smoothly.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the butter mixture, mixing just until combined. Overmixing is the enemy of fudgy brownies.
- Fold in the chopped almonds and chocolate chips. The almonds add a nice texture contrast.
- Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Tip: Underbake slightly for that perfect fudgy center.
- Let cool in the pan on a wire rack before cutting. Patience is key here—they’ll set as they cool.
Velvety and rich, these brownies are a chocolate lover’s dream. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.
Pumpkin Chocolate Fudge Brownies
Mmm, imagine biting into a brownie that’s perfectly fudgy, with a hint of pumpkin spice and rich chocolate. You’re in for a treat with this easy recipe that combines your fall favorites into one decadent dessert.
Ingredients
- 1 cup pumpkin puree (homemade or canned, but make sure it’s pure pumpkin)
- 1 cup unsalted butter, melted (I like to brown it slightly for a nutty flavor)
- 2 cups granulated sugar (because we’re not skimping on sweetness today)
- 4 large eggs (room temp blends better, trust me)
- 2 tsp vanilla extract (the real deal, please)
- 1 cup all-purpose flour (scooped and leveled for accuracy)
- 1/2 cup cocoa powder (Dutch-processed gives a deeper chocolate flavor)
- 1 tsp pumpkin pie spice (or make your own blend if you’re feeling fancy)
- 1/2 tsp salt (balances the sweetness perfectly)
- 1 cup chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan. Line it with parchment paper for easy removal.
- In a large bowl, whisk together the melted butter and sugar until well combined. Tip: Let the butter cool slightly to avoid cooking the eggs.
- Add the eggs one at a time, whisking after each addition. Stir in the vanilla and pumpkin puree until smooth.
- Sift in the flour, cocoa powder, pumpkin pie spice, and salt. Fold gently until just combined—overmixing leads to tough brownies.
- Fold in the chocolate chips, then pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Don’t overbake; they’ll continue to set as they cool.
- Let the brownies cool in the pan for at least 30 minutes before slicing. Tip: For clean cuts, use a hot knife.
Absolutely divine, these brownies are moist, rich, and packed with flavor. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Red Velvet Chocolate Fudge Brownies
These Red Velvet Chocolate Fudge Brownies are the perfect blend of rich chocolate and that signature red velvet tang. You’re going to love how easy they are to make, and even more, how impossible they are to resist.
Ingredients
- 1 cup unsalted butter (I always go for the good stuff—European style butter makes these extra rich)
- 2 cups granulated sugar (because we’re not holding back on sweetness here)
- 4 large eggs (room temp eggs mix in smoother, just sayin’)
- 1 tsp vanilla extract (the real deal, none of that imitation stuff)
- 1/4 cup cocoa powder (Dutch-processed gives a deeper chocolate flavor)
- 1 oz red food coloring (this is where the magic happens)
- 1 1/2 cups all-purpose flour (sifted to avoid lumps)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, melt the butter in 30-second bursts until fully melted. Let it cool slightly so it doesn’t cook the eggs.
- Whisk the sugar into the melted butter until well combined. Tip: This step is crucial for that shiny, crackly top.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift in the cocoa powder, then add the red food coloring, mixing until you achieve a vibrant red hue.
- Gently fold in the flour and salt until just combined—overmixing leads to tough brownies.
- Stir in the chocolate chips, then pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: They’ll continue to set as they cool, so don’t overbake.
- Let the brownies cool completely in the pan before lifting them out using the parchment overhang.
Chewy, fudgy, and packed with chocolatey goodness, these brownies are a showstopper. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Banana Chocolate Fudge Brownies
Just when you think brownies can’t get any better, here comes a game-changer. Imagine biting into a fudgy, chocolatey square with a surprise twist of banana sweetness. That’s right, we’re talking about Banana Chocolate Fudge Brownies, and they’re as delicious as they sound.
Ingredients
- 1 cup unsalted butter (I like to use European-style for extra richness)
- 2 cups granulated sugar (because life’s too short for less sweet)
- 4 large eggs (room temp works best for a smoother batter)
- 1 tsp vanilla extract (the real deal, not imitation)
- 1 cup all-purpose flour (sifted to avoid lumps)
- 1/2 cup cocoa powder (Dutch-processed gives a deeper flavor)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 2 ripe bananas (the spottier, the better for natural sweetness)
- 1 cup chocolate chips (I’m team semi-sweet, but go with your heart)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. A little butter or non-stick spray does the trick.
- In a large bowl, melt the butter. Let it cool slightly so it doesn’t cook the eggs when you mix them in.
- Add the sugar to the melted butter and stir until well combined. This is where the magic starts.
- Beat in the eggs one at a time, then stir in the vanilla. Room temp eggs blend more smoothly, remember?
- Mash the bananas in a separate bowl until smooth. No chunks here, unless you’re into that.
- Sift together the flour, cocoa powder, and salt. This prevents lumps and ensures even distribution.
- Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing is the enemy of fudgy brownies.
- Fold in the chocolate chips. Because more chocolate is always the answer.
- Pour the batter into the prepared pan and smooth the top. A little unevenness adds character.
- Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. They’ll continue to set as they cool.
What you get is a brownie that’s perfectly fudgy with a hint of banana that’s not overpowering. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat. Or, if you’re like me, straight out of the pan with a glass of cold milk.
Oreo Chocolate Fudge Brownies
Guess what? You’re about to make the most decadent Oreo Chocolate Fudge Brownies that’ll have everyone begging for the recipe. It’s rich, fudgy, and packed with Oreo chunks for that perfect crunch.
Ingredients
- 1 cup unsalted butter (I like to use melted butter for a smoother batter)
- 2 cups granulated sugar (because we’re going for that sweet, sweet indulgence)
- 4 large eggs (room temp eggs blend better, trust me)
- 1 tsp vanilla extract (the good stuff makes all the difference)
- 1 cup all-purpose flour (sifted to avoid lumps)
- 3/4 cup cocoa powder (I prefer Dutch-processed for a deeper flavor)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1 cup Oreo chunks (plus extra for topping, because why not?)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined—overmixing leads to tough brownies.
- Fold in the Oreo chunks, saving some to sprinkle on top.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with reserved Oreo chunks.
- Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Tip: Don’t overbake; they’ll continue to set as they cool.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Rich and fudgy with a delightful crunch from the Oreos, these brownies are a dream. Serve them warm with a scoop of vanilla ice cream for the ultimate dessert experience.
Smores Chocolate Fudge Brownies
Delightfully gooey and packed with nostalgia, these Smores Chocolate Fudge Brownies are your next baking project. You’ll love how the marshmallows toast to perfection on top.
Ingredients
- 1 cup unsalted butter (I like to use European-style for richer flavor)
- 2 cups granulated sugar (because we’re going all out here)
- 4 large eggs (room temp makes them blend smoother)
- 1 tsp vanilla extract (the real deal, no imitations)
- 1 cup all-purpose flour (sifted to avoid lumps)
- 1/2 cup cocoa powder (Dutch-processed for that deep chocolatey taste)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1 cup mini marshmallows (for that iconic smores touch)
- 1 cup graham cracker crumbs (homemade or store-bought, both work)
- 1/2 cup chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, melt the butter in 30-second bursts, stirring in between, until completely liquid.
- Whisk the sugar into the melted butter until well combined, then add the eggs one at a time, fully incorporating each before adding the next.
- Stir in the vanilla extract, then gently fold in the flour, cocoa powder, and salt until just combined—overmixing leads to tough brownies.
- Spread the batter evenly into the prepared pan, then sprinkle the graham cracker crumbs and chocolate chips on top.
- Bake for 25 minutes, then remove from the oven and quickly top with mini marshmallows. Return to the oven for 5 more minutes, or until the marshmallows are golden.
- Let the brownies cool completely in the pan before lifting them out using the parchment overhang.
Look at those layers—crispy graham cracker, melty chocolate, and toasted marshmallow atop a fudgy brownie base. Serve them slightly warm with a scoop of vanilla ice cream for the ultimate indulgence.
Spicy Chocolate Fudge Brownies
Did you ever think chocolate and spice could be best friends? These Spicy Chocolate Fudge Brownies are here to prove just that, combining rich cocoa with a kick that’ll surprise your taste buds in the best way.
Ingredients
- 1 cup unsalted butter (I like to use European-style for extra richness)
- 2 cups granulated sugar (because life’s sweet, but so are these brownies)
- 4 large eggs (room temp eggs blend smoother, trust me)
- 1 tsp vanilla extract (the real deal, no imitations)
- 3/4 cup cocoa powder (go for the dark, unsweetened kind)
- 1 cup all-purpose flour (sifted, unless you enjoy flour lumps)
- 1/2 tsp salt (just a pinch to balance the sweet)
- 1/2 tsp cayenne pepper (adjust if you’re not into too much heat)
- 1 cup chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy cleanup.
- Melt the butter in a medium saucepan over low heat. Stir in sugar until well combined.
- Remove from heat. Beat in eggs one at a time, then stir in vanilla. Tip: Let the mixture cool slightly before adding eggs to avoid scrambling them.
- Mix in cocoa powder, flour, salt, and cayenne pepper until just combined. Overmixing leads to tough brownies.
- Fold in chocolate chips. Tip: Reserve a handful to sprinkle on top before baking for a pretty finish.
- Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Tip: Don’t overbake; the brownies will continue to set as they cool.
- Let cool in the pan on a wire rack before slicing.
How about that? These brownies are fudgy with a deep chocolate flavor that’s perfectly complemented by a subtle heat. Serve them warm with a scoop of vanilla ice cream for an unforgettable dessert experience.
Lemon Chocolate Fudge Brownies
Oh, you’re in for a treat with these Lemon Chocolate Fudge Brownies. They’re the perfect blend of zesty and rich, making every bite a little adventure.
Ingredients
- 1 cup unsalted butter (I like to use European-style for extra richness)
- 2 cups granulated sugar (because life’s sweet, right?)
- 4 large eggs (room temp eggs blend better, trust me)
- 1 tsp vanilla extract (the good stuff makes a difference)
- 1/2 cup cocoa powder (I go for Dutch-processed for a deeper flavor)
- 1 cup all-purpose flour (sifted, unless you enjoy lumpy brownies)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- Zest of 1 lemon (freshly grated, please)
- 1 tbsp lemon juice (for that bright kick)
- 1/2 cup chocolate chips (because more chocolate is always better)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- Melt the butter in a microwave-safe bowl, about 1 minute, then stir in the sugar until well combined.
- Beat in the eggs one at a time, then mix in the vanilla extract. Tip: Don’t overmix to keep them fudgy.
- Sift together the cocoa powder, flour, and salt, then gently fold into the wet ingredients.
- Stir in the lemon zest, lemon juice, and chocolate chips. Tip: The zest adds aroma, so don’t skip it.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs. Tip: Underbake slightly for that perfect fudge texture.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Chocolate Fudge Brownies are a delightful twist on the classic, with a tangy lemon note that cuts through the richness. Serve them slightly warm with a scoop of vanilla ice cream for an unforgettable dessert experience.
Conclusion
Here’s to sweet endings and even sweeter beginnings! Our roundup of 20 Delicious Choc Fudge Brownie Recipes is your ultimate guide to baking bliss. Whether you’re a novice or a seasoned baker, there’s a recipe here to satisfy every chocolate craving. We’d love to hear which brownie stole your heart—drop us a comment below and don’t forget to share the love (and this article) on Pinterest. Happy baking!
