Hi there! I’m Cassandre. Today on Caramel Loafing, we’re baking a batch of irresistible American classics: Fudgy Brownies.
Brownies originated in late 19th-century Chicago and were actually first created as a cake-like dessert especially for women. Over time, they evolved into their own iconic category — not quite cake, not really cookies, but something unique: Brownies are simply Brownies.
Surprisingly, the earliest brownies didn’t contain chocolate! It wasn’t until the early 20th century that chocolate became the star, transforming brownies into the fudgy, dense treats with a signature crackly top that we love today.
The classic way to enjoy them? Warm brownies with a scoop of ice cream, and for an extra indulgent twist, drizzle over chocolate or caramel sauce. It’s every chocoholic’s dream. Some prefer them chilled, or sprinkled with a pinch of flaky sea salt — pair with black coffee, tea, or a glass of milk to balance the sweetness, and you’ll feel your stress melt away with every bite.
If you’re a chocolate lover, don’t miss these other Caramel Loafing favorites: French Chocolate Pound Cake, the crowd-pleasing Chocolate Éclairs, molten-centered Molten Chocolate Cake, our classic Classic French Chocolate Cake (often called France’s answer to brownies!), and this rich French Hot Chocolate that’ll make you fall in love with the world again.
Fudgy brownies are a true crowd favorite. There are plenty of variations, but the crackly-top, gooey-centered style has a loyal fan base. Best of all, they’re so easy to make: one bowl, simple ingredients, just mix and bake. If you’ve never made brownies at home, now’s the time to try!
Fudgy Brownie Recipe & Method
Brownie Ingredients
Pan size: 18×18×5 cm square pan (makes 9 brownies about 6×6 cm each), Yield: approx. 9 servings
- Unsalted butter 85g (3 oz)
- 70% dark chocolate 100g (3.5 oz)
- Unsweetened cocoa powder 15g (0.5 oz)
- Granulated sugar 100g (3.5 oz)
- Dark brown sugar (or light brown/turbinado sugar) 50g (1.75 oz)
- Vanilla extract 8g (0.3 oz)
- Salt 1/2 tsp
- Eggs 2
- All-purpose flour 40g (1.4 oz)
Curious about the nutrition? Use our Nutrition Calculator to check the details.
How to Make Fudgy Brownies with Crackly Top
- Chop the chocolate into two portions: 60g (2.1 oz) for ganache, 40g (1.4 oz) to fold into the batter.
- Melt the butter over medium heat, pour over the 60g (2.1 oz) chocolate chunks, let sit for 2 minutes, then stir until smooth to create the chocolate-butter ganache.
- In a medium-large mixing bowl, beat the two eggs with granulated sugar and brown sugar until pale and fluffy.
- Make sure the egg mixture is whipped until light and almost white in color.
- Add the salt and vanilla extract, mix well.
- Gently mix in the warm chocolate ganache until fully combined.
- Sift in the flour and cocoa powder, then fold until no dry streaks remain — do not overmix.
- Fold in the remaining 40g (1.4 oz) chopped chocolate.
- Grease the bottom and sides of the pan with butter, line with parchment, and lightly butter the parchment too to prevent sticking.
- Preheat oven to 350°F (180°C) and bake for about 20 minutes.
- Once baked, let the brownies cool completely in the pan before slicing and enjoying.
Watch the full method in our video: Classic Fudgy Brownies
Common Questions & Tips for Perfect Fudgy Brownies
American-style brownies are beloved for their rich, moist, sweet bite. They’re simple to make, but a few small tips for baking temperature, sweetness tweaks, and technique can help ensure your brownies come out perfect every time.
Can I use a regular cake pan if I don’t have a shallow brownie pan?
For the best results, use a shallow baking pan. Standard cake pans are usually too deep, which can lead to thick, uneven brownies that don’t bake with that signature crisp top and gooey middle. If the pan is too deep, steam can get trapped, preventing the top from drying into that shiny layer.
Why didn’t my brownies get that shiny, crackly top?
That gorgeous crust comes from whipped egg whites, sugar, and just the right amount of moisture evaporation. Like Macarons or our Chocolate Cloud Cake, this shiny top is basically a thin meringue layer — so whipping the eggs and sugar properly is essential. Make sure your sugar is dissolved by mixing well and pouring in the ganache while still warm, which helps melt any remaining sugar crystals.
What oven temperature should I use?
We recommend baking at 350°F (180°C) for about 20 minutes. Every oven is a bit different, so start here and adjust slightly to get that perfect crispy top, moist center, and nicely set edges.
How can I reduce the sweetness?
Try lowering the sugar by about 5g (0.2 oz) at a time. This lets you adjust sweetness without throwing off the texture. Since this recipe uses both granulated and brown sugar for extra moisture, reduce both evenly — or just reduce the granulated sugar if you prefer.