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Fudgy Brownies Recipe: Easy Decadent Layers for Perfect Homemade Treats

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These irresistible fudgy brownies feature decadent layers, a crackly top, and a gooey, ultra-moist center. Quick and easy to make, they’re perfect for weeknight treats or show-stopping desserts for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (85g) unsweetened cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips or chunks
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon espresso powder, optional
  • 1/2 cup (60g) chopped walnuts or pecans, optional
  • 2 tablespoons (30g) peanut butter or Nutella, optional, swirled
  • Flaky sea salt, for sprinkling on top, optional

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease parchment and pan sides.
  2. In a small saucepan over low heat, combine chocolate chips, heavy cream, and light brown sugar. Stir constantly until smooth and glossy, about 2-3 minutes. Add espresso powder if using. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together melted butter and granulated sugar until glossy. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. Sift in cocoa powder, flour, and salt. Switch to a rubber spatula and fold until just combined. If batter looks dry, add 1-2 tablespoons milk.
  5. Spoon half the brownie batter into the prepared pan and smooth into corners. Pour the chocolate-cream layer evenly over the base. Dollop remaining brownie batter on top and gently spread to edges. Swirl with a butter knife if desired. Sprinkle with additional chocolate chips, nuts, or sea salt.
  6. Bake for 30-35 minutes. Edges should be set, center slightly underbaked. Test with a toothpick—moist crumbs are good.
  7. Cool in pan on a rack for at least 20 minutes. Lift out using parchment and slice into 16 squares (or 9 for jumbo pieces). Wipe knife between cuts for clean edges.

Notes

For gluten-free brownies, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil and coconut cream. Don’t overmix the batter for maximum fudginess. Brownies are best slightly warm and get even fudgier after a day. Store in an airtight container with a slice of bread to keep them soft. For clean slices, chill before cutting and wipe the knife between cuts.

Nutrition

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Find it online: https://jodierecipes.com/fudgy-brownies-recipe-easy-decadent-layers-for-perfect-homemade-treats/