Classic Fudgy Brownies

The Ultimate Classic Fudgy Brownies Recipe: A Dessert Lover’s Dream

Classic Fudgy Brownies are the rich, chocolatey treat every dessert lover dreams of—gooey in the center, crackly on top, and downright irresistible. Whether you’re baking for a crowd or simply indulging yourself, this easy-to-make recipe delivers bakery-style results right from your kitchen.

What makes these brownies stand out? First, the blend of butter and oil creates a super moist texture. Then, semi-sweet chocolate chips melt into dreamy little pockets of flavor throughout. Even if you’re not an expert baker, the simple ingredients and clear steps make this recipe a no-fail favorite.

Interestingly, brownies first became popular in early 1900s American cookbooks and were originally served as lunchbox treats! Fast forward to today—they’re now a beloved staple in homes across the country.

Add your own twist: swirl in peanut butter, drizzle with white chocolate, or sprinkle with powdered sugar. No matter how you serve them, these brownies will win hearts with every bite.

INGREDIENTS

1/2 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
3/4 cup packed light brown sugar
3 large eggs, room temperature
2 tsp vanilla extract
3/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips or chunks
1/4 cup white chocolate chips (optional, for drizzle)

INSTRUCTIONS

1. Preheat the oven: Preheat to 350°F. Grease an 8×8-inch pan or line with parchment, leaving an overhang for easy lifting.

2. Mix wet ingredients: In a large bowl, whisk melted butter, oil, granulated sugar, and brown sugar until smooth and glossy. Let cool slightly.

3. Add eggs and vanilla: Whisk in eggs one at a time, then stir in vanilla until fully blended and thick.

4. Combine dry ingredients: In a separate bowl, sift cocoa powder, flour, salt, and baking powder. Gently fold into wet mixture—don’t overmix!

5. Add chocolate chips: Fold in chocolate chips for gooey goodness (optional but recommended).

6. Pour and smooth batter: Pour batter into pan and smooth the top evenly with a spatula.

7. Bake: Bake for 28–33 minutes. A toothpick should come out with moist crumbs, not raw batter.

8. Cool and drizzle (optional): Cool completely. For extra flair, drizzle with melted white chocolate.

9. Slice and serve: Lift from pan and slice into squares. Let drizzle set before cutting if using.

Helpful Tips to Perfect This Recipe

• Use the Right Pan: Stick with an 8×8-inch pan for perfect thickness and even baking. A larger pan can make brownies too thin and dry. Always grease or line with parchment for easy removal.
• Don’t Overmix: Gently fold wet and dry ingredients just until combined. Overmixing adds air, making brownies cakier—not fudgy.
• Watch the Bake Time: Brownies finish baking as they cool. Pull them when a toothpick has moist crumbs, not wet batter. For soft edges and easy slicing, underbake slightly and use parchment to lift them out.

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