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Home » All-Time Favorites

Best Fudge Brownies Ever

Modified: Mar 17, 2025 · Published: Nov 14, 2006 by Anna · This post may contain affiliate links · 40 Comments

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Originally from the back of a bag of King Arthur flour, Best Fudge Brownies Ever are chewy, sweet, and pretty dark brownies. They're also convenient to make since they call for cocoa powder rather than chocolate.

Best Fudge Brownies Ever

Use Dutch Process Cocoa Powder

The only catch is the cocoa powder needs to be Dutch process.  In the past I made these with Hershey's Dark, but Hershey's changed the formula and I started using different brands of Dutch process.  And while experimenting with different brands, I found I needed to weigh it (106 grams)to get an accurate amount. Some brands of cocoa powder seem are heavier.

Deep, Dark, Best Fudge Brownies using Hershey's Dark cocoa powder

Weigh the Flour

I also found that the 1 ½ cups of flour King Arthur uses is a very "light handed" measure with a weigh of around 180 grams. If you don't have a scale make sure to spoon and level.  Those things aside, this is a super easy recipe that halves easily should you wish to make it in an 8-inch pan rather than a 9x13 inch pan.

If halving, you can make the whole recipe in one saucepan.  The bake time should still be around 28 minutes, but if you like your brownies slightly underbaked then check at 25.  Also, make sure to let the batter cool before you add the chocolate chips.  In this recipe they are not supposed to melt into the batter, but they will if you add them too soon.

Dark Brownies

This might be my favorite brownie photo because the brownies came out so dark and shiny. The cocoa powder used (as mentioned) was Hershey's Dark European Style from back before they reformulated it and named it Dutch process. To get that dark color now, you can use your favorite Dutch process cocoa and and swap out about 2 tablespoons of it for black cocoa powder.

  • Potluck Buttermilk Chocolate Cake
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  • Caramel Filled Brownies

Recipe

Favorite Brownies

Best Fudge Brownies Ever

Anna
An easy recipe for brownies made with cocoa powder.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 28 minutes mins
Total Time 38 minutes mins
Course Dessert
Cuisine American
Servings 24

Ingredients
 

  • 8 oz unsalted butter (230 grams)
  • 2 ¼ cups sugar (440 grams)**
  • 1 ¼ cups Dutch process cocoa (best to weigh out 3.75 oz/105 grams)
  • 1 teaspoon salt (reduce to ½ if using salted butter)
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 ⅓ cups plus a tablespoons all-purpose flour (180 grams)
  • 2 cups chocolate chips semi-sweet (or Hershey's Dark)

Instructions
 

  • Preheat oven to 350 degrees F. Lightly grease a 9x13 inch metal pan or line it with foil and grease the bottom.
  • In a microwave-safe mixing bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave for 1 minute) and heat until mixture is very hot but not bubbling; it'll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  • Transfer the mixture to a bowl (if you melted the butter and sugar in the mixing bowl, you don't have to transfer anything).Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chips, stirring until combined. (Note: if the batter is still very warm, let it cool slightly before adding the chips, otherwise they will melt into the batter).
  • Spoon the batter into the prepared pan.
  • Bake the brownies for 28 minutes, until a cake tester inserted into the center comes out dry. Remove them from the oven and after 5 minutes, loosen the edges with a table knife. This helps prevent sinking as they cool. Cool completely (and chill for better cutting) then cut and serve.

Notes

If you can't weigh the flour, make sure to measure with a very light hand.  That is, stir it well, then spoon it into the cup and level.  
I do NOT recommend cutting the sugar because the recipe calls for 1 ¼ cups of cocoa powder which balances it out.  The sugar also adds moisture, so if you cut the sugar you risk making the brownies too dry.
Keyword Basic Fudge Brownies, Hershey's, King Arthur
Tried this recipe?Let us know how it was!

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  1. Shawna says

    November 23, 2012 at 4:41 pm

    5 stars
    I usually don't write reviews for things, but I made these last night and they were the BEST brownies I've ever made. I always try different recipes for brownies from scratch. These were fudgy and moist and absolutely delicious. Definitely saving this one!

  2. Lauren says

    July 03, 2012 at 8:44 pm

    wow these look awesome! I've been looking for a good brownie recipe for a while now. cant wait to try these!

  3. Anna says

    July 03, 2011 at 4:43 pm

    Nope, they're not supposed to be melted. I hope yours turn out great!

  4. Anonymous says

    July 03, 2011 at 3:28 pm

    Just putting them in the oven. You didn't state IF the chocolate chips should be MELTED. I didn't and hope that's okay. I kept them out on the counter because mine are usually frozen! They were room temp when they went in.

  5. Anna says

    February 25, 2011 at 6:35 pm

    Hi Jackie,

    You may have overcooked the brownies or used too much flour. Your batter being very stiff was a signal you used too much flour. The only way to be really accurate with flour is to weigh it. It's not your fault. Sometimes if it's humid, a cup of flour is heavier than usual.
    That being said, this does make a thicker batter than most. Maybe you just didn't like the brownies. Everyone has different tastes.

  6. Jackie says

    February 25, 2011 at 6:28 pm

    I just made these because the picture looked so good and I had some of the Hersey's dark cocoa on hand. I carefully halved the recipe because I didn't want a huge batch of brownies sitting around for my husband to eat. The batter was much stiffer than other recipes and we didn't like the brownie texture. Any ideas about what I could have done wrong? Thanks!

  7. Noelle says

    February 07, 2011 at 4:09 pm

    5 stars
    I made these and they received excellent reviews from everyone who tried them. One of my girlfriends sent me a text "just tried a bite of the brownie - SO GOOD! And my boyfriend yelled at me bc he said i beat him to the text - he says they are 'freaking awesome'"

  8. Shannon says

    February 07, 2011 at 2:37 pm

    Thanks for recommending this recipe. I finally made them this weekend and I think they are definitely the best brownie recipe I've tried (or at least tied for best). So easy and so delicious.

  9. Anonymous says

    November 24, 2010 at 9:34 am

    I've tried to make brownies from scratch numerous times, but they never come out good. This brownie recipe is amazing. Everyone asked me for the recipe and I plan to use this recipe many times in the future.

  10. Sharie says

    March 21, 2010 at 5:53 am

    The brownies were gorgeous,

  11. Sharan says

    November 22, 2009 at 6:52 pm

    Hi Anna,

    I'm about to try your best fudge brownies ever recipe, and I was hoping you could answer a quick question for me.

    If I lightly grease my (metal) baking pan, do I still need the parchment paper? Or is the parchment paper a way to avoid the greasing of the pan?

    Sorry for the silly question. I've only recently begun to enjoy brownies, and I've fallen in love with your Outrageous Oreo Brownies! Oh so very good!

    Thanks for the recipes!

  12. Anna says

    May 26, 2009 at 6:20 am

    KA always has great recipes. Thanks for commenting, Jennifer! Also, thanks for the tip on cane sugar. I'm out and need to get some more.

  13. Jennifer says

    May 25, 2009 at 3:12 am

    5 stars
    Hello!

    Thank you so much for putting this online! I've bought KA flour and not noticed this recipe. I realize this is an old thread, but in case anyone else stumbles across it like I did I thought I should say that - due to a lack of chocolate chips and a strong desire to make brownies immediately - I left them out of the recipe. Caitlin was wondering if that would work, and I can say that it certainly does. I also used half cane sugar and half brown sugar, and I love the results. This recipe will be used many many times in the future :). As a side note, I love the premise of your blog!

    Thanks again!
    Jennifer

  14. Anna says

    August 24, 2008 at 8:35 pm

    Hi Caitlin!

    Thanks for trying some of the recipes from here :).

    Feel free to take out the chocolate chips. The brownies are very chocolaty without them. That's cool that you come from a family of brownie purists. They must really know what they like.

  15. Caitlin says

    August 24, 2008 at 7:26 pm

    Hey Anna......First off, I just wanted to say thanks for all the great recipes you post.....I'm a 16-year-old baker whose reputation has been flourishing thanks to the 6 or 7 Cookie Madness recipes I've made. 🙂
    These brownies look amazing......Unfortunately, my family are brownie purists and don't like choc. chips in their brownies......Will I be able to do these without the chips, or would that mess up the chemistry somehow?

  16. WendyN says

    June 17, 2008 at 1:15 pm

    Great recipe! I always make brownies for the last day of school for the kids... this will be made tonight and gone by morning!

  17. Anna says

    April 07, 2008 at 7:09 pm

    Thanks for the comment! I am so happy you liked these too.

    BTW. Albert and I emailed and it turns out he was using a glass pan.

    When using a glass pan, always reduce heat by 25 degrees F.

  18. PWtrjnbkr says

    April 07, 2008 at 7:05 pm

    These are soooooo yummy! I am on a diet but have had a craving for a few weeks and had to finally give in. I used Ghirardelli Dutch Processed Cocoa and I used a cup of milk chocolate chips just for something different. These are fantastic! I had the same problem as Albert so just kept a close eye on them while extending my baking time. My brownies are lighter (in color) and thicker than those in the photo. I was worried about the middle but for the first try I am very pleased! I am going to try them out on some friends tonight. I am a Trojan but the Longhorns are . . . well done, to say the least 😉 (kidding)! Thank you for such a great site!

  19. Anna says

    April 01, 2008 at 6:46 am

    Hello Albert,

    I think your suspicion is correct and that your oven does not regulate the heat correctly. If the edges are cooking but the insides are under-done, it means the oven is probably too hot.

    One thing that might help solve the problem is to the lower the temperature by 25 degrees and cook for a bit longer or until the brownies test done. You might also want to buy an inexpensive oven thermometer.

    If that doesn't work, it might try using a different pan. Glass pans absorb more heat, so if you are baking in a glass pan, you'll also need to lower the temperature.

    Good luck!

  20. Corona says

    April 01, 2008 at 6:17 am

    This is a fantastic recipe!!! I only have one problem, which I hope someone will help me out with.

    It has to do with the ovening part, i follow the instructions as per the recipe, the temperature and the timing to the dot, but my brownies or other cakes for that matter, always come out too cooked around the edges and undone in the middle.

    Can someone tell me if it's possilbe my oven temperature does not regulate the heat correctly and I should lower or rise the temperature?

    Thank you kindly,

    Albert

  21. Toni says

    March 30, 2008 at 3:45 pm

    I saw this recipe on the back of the flour bag, and taped it to my refrigerator. These brownies are very good. King Arthur will never lead you astray.

  22. Sue says

    January 14, 2008 at 7:48 pm

    Oh Wow! And, now I see they're in your Top 10! How did I miss these!?

    I think I was so in love with some of your other Top Ten choices that I skipped these.

  23. Sue says

    January 14, 2008 at 5:10 pm

    Late last night I decided to make brownies so my son would have a dessert for his lunch today. I noticed this recipe on the back of the KA Flour, had all of the ingredients, so decided to give them a try. They're very good brownies but I can't help but think that I either overbaked them or put in too much flour. I tend to think the latter. Still... they really are excellent.
    Knowing that you have referred to KA products before I decided to search your blog to see if you had made these. I had to LOL when I saw that you have 34 brownie entries. Go Anna!!
    I will definitely make these again, but I think I'll use my husband's postal scale and weigh the flour next time.
    It's very dry here right now due to severe cold, and the furnace running non stop so that might be affecting how the flour measures.
    My husband and son love them, for whatever that's worth.

  24. Anna says

    December 15, 2006 at 2:00 pm

    Hi Ari,

    Thanks for the vegan update. I'm going to give it a try. Instead of margarine, I'll probably test with Earth Balance Buttery Sticks.

  25. Ari Moore says

    December 15, 2006 at 1:39 pm

    Awesome recipe! In case anyone else finds this recipe and is curious, it works really well when made vegan, too. I replaced the eggs with Ener-G egg replacer and the butter with margarine and they were a huge hit at my girlfriend's office party. Nice. 🙂

  26. Anna says

    November 15, 2006 at 4:15 pm

    Jackie, thanks for the link. I like that blog.

  27. carole says

    November 15, 2006 at 11:14 am

    LOL, Heathen

  28. Jackie says

    November 15, 2006 at 10:55 am

    The brownies look great. My family thanks you for all the baking I've been doing recently.

    When I saw this recipe for "Roses" I thought this might be something you would like to make. http://www.bloggingmakesyoufat.blogspot.com/ It is on November 14, 2006. They are so pretty and might be cute for Valentine's Day or a tea party or something.

  29. Therese says

    November 15, 2006 at 10:48 am

    Wow, salt dough! Sure sends me back to grade school when we had to make those darn world maps! tee hee! Looks like you had fun! Your such a great mom!!
    The brownies look supremo darlin'! You know, I think I have put on 10 lbs. since I started using your blog!! I DON'T MIND!
    Worth it! I like be the first taste tester, a tough job but somehow I do it!! tee hee!!
    KEEP EM COMING!

  30. Anna says

    November 14, 2006 at 9:05 pm

    tg, what cocoa would you use? The Hershey Dark worked out well, but these were intensely dark chocolate brownies. I liked them, but I need to get a review from more objective parties. I'm freezing them and will be serving them in the teacher's lounge on Thursday. I won't make a big deal of them, but rather just leave them there with all the other Teacher Appreciation Week desserts.

    Anonymous, thanks for your compliment.

    Terri, I'd love to hear your opinion on how these stack up to the supremes. These are really kind of different what with the super dark chocolate. Maybe it's apples to oranges...

    Claire, Fuzz is feeling better. She's been feeling good, but her coughing was so bad it would have disrupted the class. She'll be fine tomorrow.

  31. Heathen says

    November 14, 2006 at 9:48 pm

    MMMMMMMMMMmm can't wait to try out those brownies.

    I thought the longhorn was a set of ovaries at first. Loved the colour of them though!

  32. Claire N says

    November 14, 2006 at 7:49 pm

    Sorry Fuzz feels coldish today - I think this is a nationwide thing! 🙂 The brownies look great...nice and fudgy the way I like them!

  33. Terri says

    November 14, 2006 at 6:37 pm

    These are the usual brownies that I make - I will have to try the supreme brownies that you mentioned.

  34. Anonymous says

    November 14, 2006 at 5:51 pm

    If I could just reach into my computer screen -- that picture of the brownies looked sooooo good.

  35. Anna says

    November 14, 2006 at 5:42 pm

    Janet,

    If you put them in the mail, you may want to send them un-cut. They are pretty fudgy. I think if you send them uncut, or maybe cut into two big squares, they will stay fresher.

  36. Janet says

    November 14, 2006 at 5:27 pm

    Well, ya know, that Texas Longhorn your daughter made got my attention!! lol She did a great job! Now about those brownies, I am making these tomorrow to put in the mail to the grandkids! Thanks!!

  37. carole says

    November 14, 2006 at 4:59 pm

    WOW!!! Thanks, Anna.

  38. tg says

    November 14, 2006 at 3:26 pm

    wow what timing; i've had a major yen for brownies. for some reason, with brownies, i always think "mix" (specifically, duncan hines). i think that was the first thing i ever baked. anyway these look fab. as usual.

  39. Anna says

    November 14, 2006 at 2:07 pm

    Thanks Janice,

    That was a typo. It is now corrected.

  40. Janice says

    November 14, 2006 at 2:02 pm

    About your note after the ingredients.... do you mean unsalted butter? Love your blog!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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