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Brownines have always kinda been my nemesis. Cookies and other desserts have always been so easy for me… except for brownies. This Homemade Fudgy Brownies recipe is years in the making. Seriously. I have high expectations for brownies and it has taken me (what feels like) forever to finally come up with a recipe that I feel excited to share.

So what makes a brownie good? A good brownie should be fudgy and at the same time light and airy. You don’t want a dense brick of gooey chocolate. Although that doesn’t sound totally terrible… but, really, light and airy without being cake-y. A good brownie should also have a beautiful crinkle top. And I’ve learned over my brownie-making years that achieving that crinkley top has everything to do with eggs. I’ve got all my tips and tricks for getting the ultimate chocolatey, fudgy brownie listed below. Including what to do with those eggs to get those glorious crinkles.

But, first, let me tell you what sets this Homemade Fudgy Brownies recipe apart from the others. Okay- first- why is a typical “batch” for brownies standard at 8 or 9 brownies? Has anyone else noticed that? Seriously- look up some brownie recipes. Most recipes only make 9 medium-sized brownies. By the time everyone in my family has a brownie, they’re almost gone. No thanks. This recipe makes a 13×9” pan worth of brownies- 15 to 18 decent-sized brownies. Because if you go to the trouble of making brownies, everyone should get more than one.

Secondly, this brownie recipe uses 2 kinds of chocolate- semi sweet and milk chocolate. The semi sweet chocolate is melted with the butter as the base of the brownie. Cocoa powder and espresso powder are added to the batter to give the brownies a real punch of chocolate. And then one final dose of chocolate in the form of chopped milk chocolate added to the batter to set it over the top. These brownies are the perfect chocolatey-ness (yeah, that’s a made up word) without being too rich.

Let me show you how I made these Homemade Fudgy Brownies 👇🏻

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Preheat your oven to 325 degrees and line a 13×9” baking dish with parchment paper (or spray your dish with non-sticky spray).

In a sauce pot over low heat, melt 1 cup of unsalted butter and 4 oz of chopped semi sweet chocolate. Don’t leave it over the heat too long, just until it’s melted and smooth.

In a large bowl, add 1 1/2 cups granulated sugar. Pour the melted chocolate-butter over the sugar and stir really well until smooth. You don’t want the brownies to be grainy so stir for a good 30 seconds to 1 minute.

In a separate small bowl, beat 4 eggs really well for about 1-2 minutes. This is what will give your brownies that lovely crinkle top, so don’t skimp.

Pour the eggs into the bowl. But if your chocolate is still really hot, you may want to temper your eggs before combining with the chocolate.

Tempering Eggs: When you combine eggs with hot liquids, you will want to temper them first. The reason being that if you combine eggs and hot things, your eggs will scramble. And you definitely do not what scrambled eggs in your brownies. To temper your eggs, grab a few tablespoons of the melted chocolate and pour it into the bowl with the eggs. Stir. This will prepare the eggs for being combined with the chocolate. Now pour the eggs into the chocolate. You’re safe to stir and continue on (scrambled egg-free).

Stir really well to combine.

Now add 1 tbsp pure vanilla extract, 1/2 tbsp espresso powder (or coffee), and 1/2 tsp salt. Stir.

Grab a sifter or a fine mesh sieve. Sift 3/4 cup flour and 1/4 cup unsweetened cocoa powder into your batter. Stir until just combined.

And finally, I wanted a little more chocolate in my brownies. I added 4 oz of chopped milk chocolate. You could use chocolate chips if you prefer. Personally, I love the way that chopped chocolate melts into things. It leaves little pools of chocolate. Seriously, it’s my new favorite thing.

Anyway, stir until the chopped chocolate is mixed in.

Pour the batter into the prepared baking dish.

Bake in the oven for 35-45 minutes. How long you bake the brownies for will depend on how gooey you like your brownies. Mine were ready right around the 38 minute mark when an inserted toothpick came out clean.

Let the brownies cool completely.

If you used some handy dandy parchment paper, you can just carefully lift the brownies out and slice ‘em up.

Now that is ultimate fudginess.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.