Worlds best fudgiest brownies

“This brownie recipe is the ultimate indulgence. It’s known for creating the world’s fudgiest brownies with a perfect crisp, crackly top and a super fudgy center. They are either chewy or gooey in all the right places, generously studded with melted chocolate chunks. Every ingredient is precisely measured and weighed to simplify your baking experience. These brownies truly live up to their name as the ‘World’s Best Fudgiest Brownies.’

These homemade brownies are pure chocolate heaven, and once you’ve tasted them, you’ll never go back to a boxed brownie mix or try another brownie recipe. The only downside is trying not to devour the entire tray in one sitting.

These simple, decadent brownies deliver an intense chocolate experience. They are incredibly fudgy and can be enjoyed within 15 minutes of pulling them out of the oven (careful not to burn yourself). Each brownie is loaded with melted chocolate chunks.

What’s more, they remain incredibly fudgy even the next day, and the day after that. You can freeze them or enjoy them cold from the refrigerator up to a week later.


– 1 cup (8oz/240g) unsalted butter, melted and cooled

– 2 tablespoons (30ml) vegetable oil

– 1 1/4 cups (9oz/260g) white sugar

– 1 cup (7oz/200g) packed light brown sugar

– 4 large eggs (2oz/57g each), at room temperature

– 1 tablespoon (15ml) pure vanilla extract

– 3/4 teaspoon salt

– 1 cup (3.5oz/130g) all-purpose flour

– 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder

– 7 oz (200g) roughly chopped chocolate or large chocolate chips


1. Preheat the oven to 175°C | 350°F.

2. Lightly grease an 8×12-inch baking pan and line it with parchment paper.

3. In a medium-sized bowl, combine melted butter, oil, and sugars. Whisk well and add the eggs and vanilla; beat until lighter in color.

4. Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined (avoid overmixing).

5. Fold in 3/4 of the chocolate pieces.

6. Pour the batter into the prepared pan, smoothing the top and topping with the remaining chocolate pieces.

7. Bake for 25-30 minutes for fudgy brownies or 35-40 minutes for well-set brownies.

8. Brownies will continue baking in the hot pan out of the oven. Allow them to cool to room temperature before slicing into 16 brownies.


Optional add-ins:

Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc).


Store at room temperature for 3 days or in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight in the refrigerator or bring to room temperature before serving or reheat in the microwave.


For thicker brownies, use a 7×11-inch pan and bake for 40-45 minutes. For thinner brownies, use a 9×13-inch pan and bake for 18-20 minutes. Avoid overbeating the batter and be cautious not to overbake.Enjoy your brownie baking adventure!”

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