Get ready to fall in love with the ultimate homemade treat—fudgy chocolate brownies that are gooey, rich, and layered with melty chocolate. These indulgent brownies feature a soft, chewy center, a crackly top, and a smooth milk chocolate finish that takes this classic dessert to a whole new level.
Why You’ll Love This Recipe
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Incredibly fudgy texture with a moist crumb and rich flavor
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Easy one-bowl prep—minimal cleanup, maximum reward
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Melty chocolate topping with extra chips for crunch
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Perfect for bake sales, parties, or late-night cravings
Ingredients Breakdown:
Wet Ingredients:
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1 cup unsalted butter, melted – Adds richness and creates a fudgy texture
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1 ½ cups granulated sugar – Sweetens and contributes to the crackly top
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1 teaspoon vanilla extract – Enhances the overall chocolate flavor
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3 large eggs – Binds the ingredients and gives structure
Dry Ingredients:
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¾ cup all-purpose flour – Just enough to give structure without making them cakey
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½ cup unsweetened cocoa powder – Delivers deep chocolate flavor
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½ teaspoon salt – Balances sweetness and enhances flavor
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½ teaspoon baking powder – Adds a slight lift while keeping them dense and fudgy
Mix-Ins and Toppings:
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1 cup chocolate chips (divided) – Melty bites inside and a chocolaty top finish
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½ cup milk chocolate, melted (for topping) – Smooth and sweet glaze that adds a luxurious finish
Tips for Best Results
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Don’t overbake: Remove brownies while the center still has a slight jiggle to stay ultra-fudgy.
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Use high-quality cocoa: Dutch-processed or natural cocoa both work, but go for the best flavor you can.
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Clean cuts: Chill the brownies slightly and use a hot knife for perfectly neat slices.
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Extra gooey? Add an additional ¼ cup of chocolate chunks to the batter.
Flavor Variations
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Nutty Crunch: Add ½ cup chopped walnuts or pecans to the batter.
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Salted Caramel Drizzle: Drizzle caramel sauce on top with a sprinkle of sea salt.
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Espresso Kick: Add 1 tsp instant espresso powder for deeper chocolate flavor.
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Peanut Butter Swirl: Drop spoonfuls of peanut butter on top before baking and swirl with a knife.
Storage & Make-Ahead Tips
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Room Temperature: Store in an airtight container for up to 4 days.
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Refrigerate: For extra chewy texture, chill for up to a week.
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Freeze: Wrap individual bars in plastic wrap, freeze up to 2 months.
Frequently Asked Questions
Q: Can I double this recipe?
A: Yes! Double the ingredients and bake in a 9×13-inch pan for 30–35 minutes.
Q: Can I use a brownie mix instead?
A: This recipe is better than any box mix—richer and more customizable.
Q: Can I skip the melted milk chocolate topping?
A: Absolutely! The brownies are amazing on their own or dusted with powdered sugar.