These Classic Fudgy Brownie Bars are everything a true brownie lover craves — dense, rich, and melt-in-your-mouth chocolatey. Unlike cakey brownies, this recipe delivers a smooth, truffle-like texture that’s moist and chewy in every bite. The secret is balancing melted chocolate with just the right amount of flour, creating a fudgy consistency that holds together without drying out.
Perfect for everyday baking, potlucks, or when you simply need a chocolate fix, these brownies are baked in a simple slab and cut into neat bars for serving. They require only basic pantry ingredients but taste like something straight out of a high-end bakery.
Whether you enjoy them plain, topped with whipped cream, or paired with ice cream, these fudgy brownie bars are sure to become a family favorite. They’re rustic, indulgent, and satisfy that timeless craving for homemade chocolate comfort.
Variations
- Nutty Fudgy Brownies: Add 1 cup walnuts or pecans to the batter.
- Mint Fudgy Brownies: Stir in ½ tsp peppermint extract.
- Salted Caramel Fudgy Brownies: Swirl ¼ cup caramel sauce into the batter before baking.
Substitutions
- Butter → Coconut oil for dairy-free.
- Dark chocolate → Semi-sweet or milk chocolate for a sweeter brownie.
- Flour → Gluten-free all-purpose blend if needed.
Why You’ll Love This Recipe
These aren’t just any brownies — they’re deeply chocolatey, soft, and perfectly fudgy. Rustic enough for a farmhouse kitchen, yet indulgent enough for special occasions.
FAQs
Q: Why are my brownies cakey instead of fudgy?
A: Too much flour or overbaking. Measure carefully and pull them out while slightly underdone.
Q: Can I freeze brownie bars?
A: Yes — freeze cut bars in layers with parchment between them for up to 2 months.
Q: Do I need to use both sugars?
A: Yes — granulated sugar gives shine, while brown sugar keeps them chewy.
Classic Fudgy Brownie Bars
Ingredients
Method
- In a saucepan or microwave, melt butter and chopped chocolate until smooth. Let cool slightly.
- Whisk in both sugars until glossy. Add eggs one at a time, then stir in vanilla.
- In a separate bowl, sift together flour, cocoa powder, and salt. Gently fold into the wet mixture.
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper. Spread batter evenly.
- Bake for 28–32 minutes, until edges are set but the center is still soft.
- Allow brownies to cool completely in the pan. Lift with parchment and cut into neat bars.
Notes
Recipe Notes
- Do not overbake — the brownies will continue setting as they cool.
- For extra neat slices, chill brownies before cutting.
- Store in an airtight container for up to 4 days.
