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Super Fudgy Brownies From Scratch


Units Scale
  • 1 c Unsalted butter, melted
  • 2 tbsp oil
  • 1 1/4 c sugar
  • 1 c brown sugar, packed
  • 4 eggs, room temperature
  • 1 tbsp vanilla
  • 3/4 tsp salt
  • 1 c flour
  • 1 c cocoa powder
  • 7 oz semisweet chocolate, roughly chopped


  1. Preheat the oven to 350 degrees.
  2. Combine the melted butter, oil, and sugars together in a bowl and beat until smooth.
  3. Add the eggs and vanilla and beat until the batter turns a lighter color.
  4. Sift in the dry ingredients and stir to combine. Do NOT overmix the batter. Only mix until everything is homogenous.
  5. Fold 3/4 of the semisweet chocolate pieces into the batter.
  6. Pour the batter into a parchment paper lined 9 x 13 inch pan.
  7. Top the brownies with the reserved chocolate.
  8. Bake for 25 minutes for fudgy brownies or 30-35 minutes for firmer brownies. Fudgy brownies are done when the top is set to the touch and the center isn’t jiggly anymore. Firmer brownies are ready when a toothpick comes out clean. (Note: The toothpick won’t come out clean for fudgy brownies.)
  9. Remove from heat and allow to cool in the pan for 15-20 minutes. Then carefully take them out of the pan (this part is easier with a second pair of hands) and set on a wire rack to cool fully before serving.