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Thick & Fudgy Brownies

  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 16 Brownies 1x


Thick and fudgy easy-to-make brownies, baked up in less than an hour.


  • 1 1/2 C (3 Sticks) Unsalted Butter, cut into cubes
  • 2 1/2 C (425g) Dark or Semi-Sweet Chocolate Chips
  • 1 1/2 C (210g) AP Flour
  • 1 C (115g) Dutch Process Cocoa Powder
  • 1 1/2 tsp Salt
  • 4 Lg Eggs, + 2 Yolks, at room temperature
  • 3 C (620g) Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1 TBSP Espresso Powder (optional)


  • Preheat the oven to 350 and line a 9X9 pan with parchment paper.
  • Melt the butter and chocolate over a double boiler. (Or glass bowl over a saucepan with an inch or two of water.) Let cool slightly.
  • Whisk together the dry ingredients, flour, cocoa powder, salt, and espresso if using. Set aside.
  • In the bowl of a stand mixer with the whisk attachment, whisk the eggs, yolks, and sugar for 3 minutes until a pale yellow color.
  • With mixer on low, slowly pour in the melted chocolate. Mix to combine. 
  • Add the vanilla and mix to combine.
  • Fold in the dry ingredients. Don’t over mix.
  • Pour batter into the prepared 9X9 pan. Bake for 40-45 minutes. Let cool in pan.
  • Lift brownies out of the pan, top with flaky salt or a dusting of powdered sugar, slice and enjoy!


*For thinner brownies, bake in a 9X13″ pan for 30-35 minutes.

Keywords: easy brownies, best brownies, fudgy brownies, thick brownies