Basic Fudgy Brownies

January 16, 2015

Test Kitchen-Approved

Author Notes: Crackly on the top, fudgy in the center with just a liiiiiiiiittle bit of chew, these brownies are what I think of as the "just right" combo, and they satisfy many a chocolate craving in my house.Erin McDowell

Makes: one 9 x 9 inch pan
Prep time: 15 min
Cook time: 35 min


  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil
  • 8 ounces semisweet chocolate
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs, lightly whisked to combine
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
In This Recipe


  1. Preheat the oven to 350° F. Lightly grease a 9 x 9-inch pan and line it with parchment paper, leaving at least 1 inch of overhang on the sides.
  2. In a medium heat safe bowl, combine the butter, oil, and chocolate. Place over a small pot of simmering water and heat, stirring occasionally, until the mixture is fully melted and combined. Let cool slightly.
  3. Add the sugars to the chocolate mixture and beat well to combine. Add the eggs gradually, mixing fully to incorporate before adding the next addition. Beat in the vanilla.
  4. Add the flour and salt and mix to combine; beat well to ensure there are no flour pockets, but do not overmix.
  5. Pour the batter into the prepared pan and bake until moist, clumpy crumbs appear when you insert a toothpick into the center of the brownies, 20 to 25 minutes. Cool completely before slicing.

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Reviews (23) Questions (1)

23 Reviews

Abhiruchi R. June 2, 2018
What would the calorie content of one such tin of brownies be? They are so delicious though, never buying this stuff from the markets again! :)
arina May 15, 2018
can i use cocoa powder instead of chocolate bar
Nada April 9, 2018
can I use yogurt,sweetened condensed milk or coke or any club soda instead of eggs?? please tell me which ingredient should i use for brownies as i don't eat eggs
Leah F. March 13, 2018
These are awesome and add a cheesecake top with fresh raspberries or even fan sliced strawberries are divine.
Alison February 4, 2018
I made these last week after yet another batch of brownies from a mix that was disappointing (I actually tossed them, which is sad but why eat something that just doesn't taste that good?), and I realized that I had the ingredients for this recipe. These were delicious, and so easy to make that I was embarrassed--how could I have forgotten that brownies, like pancakes, are basically no more difficult to make from scratch as they are to make from a half-way decent mix? I don't want to give the impression that I don't see any reasons to use a mix ever, or that all mixes are the same, but it was a good reminder that they aren't necessarily the best option for all occasions! so, thank you, Erin McDowell, for reminding me of that and for providing me with a terrific way to indulge a chocolate craving. It would be easy to add chocolate chips or some additional cocoa if more chocolate is desired, and I may try that next time around.
Reshma A. December 12, 2017
I want to make a LOT of these for a party this weekend. I was thinking of using 9x13 pans, possibly 2. How should I scale the recipe for that? Thanks!
Michael S. December 9, 2017
OH I love CHOCOLATE can't do without it everyday LOVE THE STUF
Melanie November 21, 2017
Delicious! Added pecans and walnuts.
Anthony September 20, 2017
Can I check whether the sugar dissolve before you bake it? Mine doesn't dissolve
Author Comment
Erin M. September 20, 2017
The sugar won't fully dissolve in the batter - no worries!
Eva V. January 8, 2017
Thanks for sharing the recipe! I tried them twice now and they came out perfectly. I do like a deeper chocolate flavor so I will exchange some of the flower with unsweetened cocoa powder. And the time after with dark chocolate chunks perhaps.
Californiana December 31, 2016
These turned out exactly as described. Definitely keeping this recipe as a go-to. Thank you, Erin!
sage October 27, 2016
this recipe is nothing short of perfection. the papery layer on top cracks into the soft middle. don;t get me started on the edges.
Rachel C. October 15, 2016
i added some coffee to the mixture, and the brownies have come out yum. I can see myself spending the entire weekend on an espresso-chocolate brownie high.
Sonia K. September 16, 2016
sooooooo goooood
Nargess April 24, 2016
I really want to make these with the addition of caramel. can i just add some on top and swirl it? or would i have to make changes to the recipe if i add the caramel? Thank you
Jovan February 5, 2016
I'm trying this recipe tonight!
Josh October 19, 2015
Best brownies ever, period. I made these three times in the past week for myself just because they are that good! I always have the ingredients on hand and they are so easy to make!
Joanne February 14, 2015
Made this recipe again for Valentines Day in a heart shaped tart pan. I did not line with parchment paper and just buttered the pan. It came out perfectly and did not stick to the, I found no need to line the pan with parchment paper. Yummy!
macfadden February 12, 2015
Delicious. I followed the recipe exactly and mine came out with a slightly denser, fudgier texture than the ones in the picture, but I may have taken them out of the oven too soon. I put a toothpick in the middle and it came out quite clean, which made me think they had passed the comes-out-with-moist-crumbs point you mention, but once cool they seemed almost underbaked. In any case, they are superb (especially the next day) and this is my new favorite brownie recipe. Next time, I will leave them in for the full 25 minutes and see if that makes them look a bit more like the ones in the picture.
Lindsey February 7, 2015
I've already made these brownies twice - once last weekend and again today (pulled them from the oven minutes ago)!<br /><br />The first batch were definitely very fudgey. But I used all dark chocolate chips and they were actually a bit richer than I was going for... but that didn't stop me or anyone else at my Super Bowl party from enjoying them. <br /><br />Today I opted to use equal parts dark chocolate and milk chocolate chips and am very pleased with the results. I also fiddled around with the recipe to make it a bit healthier - I subbed about 1/2 an avocado for the butter, used equals parts wheat and white flour, and subbed coconut oil for the vegetable oil. I don't know if it's the avocado or what, but they turned out extra moist and noticeably more cakey this time - and they're delicious! I must admit I was worried about skipping the butter, but I don't miss it at all! Now I don't feel so guilty if I eat more than one at a time!<br /><br />Thank you so much for sharing this recipe! It's well-balanced, super tasty and easy to modify. I will definitely continue to use it in the future.<br /><br />Thanks so much for sharing