In my opinion, a perfect brownie is so fudgy that it sticks to your fork, and all of these brownies definitely do that. I've baked more pans of these than I want to say so you can go straight to the good stuff. Preheat the oven because you are about to get serious about dessert.
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1) Ultimate Fudgy Brownies
This is the gooiest example of what I always come back to.
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Ultimate Fudgy Brownies
Brownies that are rich and dense have a crunchy top and a center that melts in your mouth.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk melted butter and sugar together, then beat in eggs and vanilla until glossy.
- Stir in cocoa, flour, and salt just until no streaks remain.
- Spread the thick batter into the pan and smooth the top.
- Bake 28 to 30 minutes until the center is just set and a toothpick comes out with moist crumbs.
- Cool completely before cutting for clean fudgy squares.
Notes
Pull them a touch early; they firm up as they cool.
2) Double Chocolate Chip Brownies
For when you're just not satisfied with one kind of chocolate tonight.
Double Chocolate Chip Brownies
Brownies with fudge and cocoa plus heaps of gooey chocolate chip pockets.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, then beat in eggs and vanilla.
- Fold in cocoa and flour until just combined.
- Stir in one cup of chocolate chips, then spread the batter into the pan.
- Scatter the remaining chips over the top and bake 28 to 30 minutes.
- Cool completely before slicing.
Notes
A mix of dark and semisweet chips gives the best chocolate depth.
3) Nutella Swirl Brownies
That beautiful hazelnut swirl on top is almost too cute to eat. Almost.
Nutella Swirl Brownies
Fudgy brownies with ribbons of hazelnut spread swirled throughout.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, then beat in eggs and vanilla.
- Stir in cocoa and flour until just combined and spread into the pan.
- Dollop warmed hazelnut spread over the top and swirl with a knife.
- Bake 30 to 32 minutes until set around the edges.
- Cool completely before cutting to keep the swirls crisp.
Notes
Warm the spread slightly so it swirls without dragging the batter.
4) Salted Caramel Brownies
With a perfect blend of sweetness, saltiness, and a super gooey texture, these are gone before I can take all the pictures I want.
Salted Caramel Brownies
Chewy brownies with a flowing salted caramel center.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, beat in eggs, then stir in cocoa and flour.
- Spread half the batter into the pan and drizzle with caramel sauce.
- Top with the remaining batter and gently spread to cover.
- Bake 30 to 32 minutes until the center is just set.
- Sprinkle with flaky sea salt and cool completely before cutting.
Notes
Use a thick caramel so it stays in a layer instead of sinking.
5) Peanut Butter Fudge Brownies
In my home, chocolate and peanut butter together is a complete love language.
Peanut Butter Fudge Brownies
Rich, chocolate brownies blended with peanut butter and brownies.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, beat in eggs, then stir in cocoa and flour.
- Spread the brownie batter into the pan.
- Stir peanut butter with powdered sugar until smooth, then dollop over the batter and swirl.
- Bake 30 to 32 minutes until set around the edges.
- Cool completely before slicing.
Notes
Microwave the peanut butter for a few seconds so it swirls smoothly.
6) Raspberry Cheesecake Brownies
It’s a half brownie and half cheesecake dessert that has a deliciously tangy berry burst pop.
Raspberry Cheesecake Brownies
Fudgy brownies with a cheesecake layer and raspberry swirl.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and one cup sugar, beat in two eggs, then stir in cocoa and flour.
- Spread the brownie batter into the pan, reserving a few spoonfuls.
- Beat cream cheese with the remaining sugar and egg, then spread over the brownie layer.
- Dot with raspberry jam and reserved batter, then swirl with a knife.
- Bake 32 to 35 minutes until the cheesecake is just set, then cool and chill before slicing.
Notes
Chill at least an hour for clean cheesecake-edged cuts.
7) Espresso Brownies
An espresso shot enhances the chocolate for adult taste buds.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, then beat in eggs and vanilla.
- Stir espresso powder into the cocoa, then fold cocoa and flour into the batter.
- Spread into the pan and smooth the top.
- Bake 28 to 30 minutes until just set in the center.
- Cool completely before cutting.
Notes
Espresso powder deepens the chocolate without making them taste like coffee.
8) Chewy Mocha Brownies
Your favorite mocha latte made a great choice deciding to become dessert, and honestly, good for it.
Chewy Mocha Brownies
Brownies that are rich in chocolate and have the soft warmth of coffee.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk melted butter and brown sugar, then beat in eggs.
- Dissolve instant coffee into the cocoa and stir into the batter with the flour.
- Fold in the chocolate chips and spread into the pan.
- Bake 28 to 30 minutes until the center is just set.
- Cool completely before slicing into chewy squares.
Notes
Brown sugar is the secret to that extra chewy texture.
9) Dark Chocolate Sea Salt Brownies
Sophisticated with a pinch of salt, this is just the perfect brownie I get to sneak after the kids go to bed.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter, sugar, and melted dark chocolate, then beat in the eggs.
- Stir in dark cocoa and flour until just combined.
- Spread the batter into the pan.
- Bake 28 to 30 minutes until just set, then sprinkle with flaky sea salt.
- Cool completely before cutting.
Notes
Use a 70 percent dark chocolate for the most intense flavor.
10) Mint Chocolate Chip Brownies
Brownies that just brushed their teeth! Chocolate and mint are a classic combination and these brownies are as refreshing as they are decadent.
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Mint Chocolate Chip Brownies
Fudgy brownies with a creamy mint topping and a chocolate drizzle.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, beat in eggs, then stir in cocoa and flour.
- Spread the batter into the pan and bake 28 to 30 minutes, then cool completely.
- Beat powdered sugar with peppermint extract and a splash of milk into a spreadable mint frosting.
- Spread the mint layer over the cooled brownies and chill 20 minutes.
- Drizzle with melted chocolate and cut into squares.
Notes
Add a drop of green food coloring for that classic mint chip look.
11) Coconut Macaroon Brownies
The toasty coconut on top of the fudgy chocolate is a delightful little surprise, evoking the tropics with every bite.
Coconut Macaroon Brownies
Brownies that are fudgy and have a macaroon topping made of chewy and toasted coconut.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, beat in three eggs, then stir in cocoa and flour.
- Spread the brownie batter into the pan.
- Mix coconut, condensed milk, and one egg, then spread over the batter.
- Bake 32 to 35 minutes until the coconut is golden and the center is set.
- Cool completely before slicing.
Notes
Tent with foil if the coconut browns too fast before the center sets.
12) Pumpkin Spice Brownies
Cozy fall vibes meet deep chocolate for a brownie that tastes like sweater weather.
Pumpkin Spice Brownies
Fudgy chocolate brownies swirled with pumpkin spice for a seasonal touch.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, then beat in two eggs.
- Stir cocoa and one cup flour into the batter and spread into the pan.
- Mix pumpkin, one egg, the remaining flour, and pumpkin pie spice, then dollop over the batter.
- Swirl with a knife and bake 32 to 35 minutes until set.
- Cool completely before slicing.
Notes
Use pure pumpkin puree, not pumpkin pie filling, for the right texture.
13) Red Velvet Brownies
A striking red color with a subtle chocolate flavor and topped with the most delightful cream cheese frosting.
Red Velvet Brownies
Brownies are super red velvet and fuzzy little things and have a layer of sharp cream cheese frosting.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, beat in eggs, then stir in cocoa, flour, and red food coloring.
- Spread the batter into the pan and bake 28 to 30 minutes, then cool completely.
- Beat cream cheese with a cup of powdered sugar until smooth.
- Spread the frosting over the cooled brownies.
- Chill 15 minutes before cutting into squares.
Notes
A teaspoon of vinegar in the batter brightens the classic red velvet tang.
14) Chocolate Hazelnut Brownies
The crunchy toasted hazelnuts add a nutty richness that I absolutely love.
Chocolate Hazelnut Brownies
Brownies that are fudgy and include hazelnut spread and toasted hazelnut pieces.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter, sugar, and hazelnut spread, then beat in the eggs.
- Stir in cocoa and flour until just combined.
- Fold in half the toasted hazelnuts and spread into the pan.
- Scatter the remaining hazelnuts on top and bake 28 to 30 minutes.
- Cool completely before slicing.
Notes
Toast the hazelnuts and rub off the skins for the best flavor.
15) S'mores Brownies
All the campfire magic of s'mores without the smoke in your eyes, win-win.
S'mores Brownies
Brownies with fudge on a graham cracker crust and topped with melty, toasty marshmallows.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Mix graham crumbs with a quarter cup melted butter and press into the pan as a crust.
- Whisk the remaining butter and sugar, beat in eggs, then stir in cocoa and flour.
- Spread the brownie batter over the crust and bake 28 minutes.
- Scatter marshmallows on top and broil 1 to 2 minutes until golden.
- Cool completely before cutting.
Notes
Watch the marshmallows like a hawk under the broiler, they burn fast.
16) Banana Walnut Fudge Brownies
An easy way to use those spotty bananas as no one ever complains.
Banana Walnut Fudge Brownies
Fudgy brownies that are rich in flavor include added sweetness from mashed bananas and a nice crunch from walnuts.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, then beat in eggs and mashed bananas.
- Stir in cocoa and flour until just combined.
- Fold in the walnuts and spread the batter into the pan.
- Bake 30 to 32 minutes until the center is just set.
- Cool completely before slicing.
Notes
The riper the bananas, the sweeter and fudgier the brownies.
17) Cream Cheese Frosted Brownies
I will never get sick of the combination of fudge and a tangy frosting.
Cream Cheese Frosted Brownies
Fudgy brownie classics with smooth cream cheese frosting.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, beat in eggs, then stir in cocoa and flour.
- Spread the batter into the pan and bake 28 to 30 minutes, then cool completely.
- Beat cream cheese with powdered sugar and a splash of vanilla until fluffy.
- Spread the frosting evenly over the cooled brownies.
- Chill 15 minutes before cutting into squares.
Notes
Make sure the brownies are fully cool or the frosting will slide off.
18) Zucchini Fudge Brownies
Zucchini makes these super moist so don't knock it, until you've tried it.
Zucchini Fudge Brownies
Secretly veggie-packed brownies that stay rich and fudgy with the addition of grated zucchini.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, then beat in the eggs.
- Stir in cocoa and flour until just combined.
- Fold in the grated zucchini and chocolate chips.
- Spread into the pan and bake 32 to 35 minutes until the center is set.
- Cool completely before slicing.
Notes
No need to peel the zucchini; just grate it and squeeze out excess water.
19) Oreo Crumble Brownies
Cookies baked into a brownie? Absolutely! And it's just as delicious as you can imagine!
Oreo Crumble Brownies
Deliciously soft and fudgy brownies with crunchy chocolate sandwich cookies mixed in.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, then beat in eggs and vanilla.
- Stir in cocoa and flour until just combined.
- Fold in three quarters of the crushed cookies and spread into the pan.
- Scatter the remaining cookie crumble on top and bake 30 to 32 minutes.
- Cool completely before slicing.
Notes
Leave some bigger cookie chunks for fun pockets of crunch.
20) Cherry Almond Brownies
The chocolate gets a touch of romance from the bright cherries and almond extract.
Cherry Almond Brownies
Fudgy brownies with sweet cherries and a touch of almond.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter and sugar, then beat in eggs and almond extract.
- Stir in cocoa and flour until just combined.
- Fold in the chopped cherries and spread into the pan.
- Bake 30 to 32 minutes until the center is just set.
- Cool completely before slicing.
Notes
Pat the cherries dry so the batter doesn't turn gummy.
21) Maple Pecan Brownies
The warm maple flavor and buttery pecans give them a very cozy, pie-like finish.
Maple Pecan Brownies
Pecans on top and maple syrup fudge brownies in the center.
Ingredients
Method
- Heat oven to 350F and line an 8x8 pan with parchment.
- Whisk butter, sugar, and maple syrup, then beat in the eggs.
- Stir in cocoa and flour until just combined.
- Fold in half the pecans and spread the batter into the pan.
- Scatter the remaining pecans on top and bake 30 to 32 minutes.
- Cool completely before slicing.
Notes
Real maple syrup is worth it here; the flavor really shines.