Maeve’s Marvelous Fudge Brownies

Fudge Brownies from Scratch - The most perfect fudge brownies from scratch I've ever had. Thick, gooey, and chocolatey, these brownies have it all!


Maeve’s Marvelous Fudge Brownies

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I have a circle of friends here in town that are helping me clean up leftovers from the cookbook on a regular basis. The schedule works like this: I cook a ton of recipes throughout the week until my fridge is pretty much packed with random leftovers and recipes.  Then I call half a dozen people or so and usually get a few takers to come over and have a leftover smorgasbord.

A few weeks ago at one of these leftover dinners a good friend (Hi Maeve!) told me she was bringing brownies. This was exciting because, well, brownies.

Little did I know she was going to bring the kind of brownies that would leave us all in a serious food coma for the rest of the night. These fudge brownies from scratch were the brownies that, even after a very full meal, we just couldn’t stop eating them.

I think I had four. No regrets.


Maeve’s Fudge Brownies

The most perfect fudge brownies from scratch I’ve ever had. Thick, gooey, and chocolatey, these brownies have it all!
3.46 from 11 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 1 hr
Course Desserts
Cuisine American
Servings 20 Brownies


  • 1 ¼ cups unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • Pinch of salt
  • 8-10 ounces semi-sweet chocolate chips


  • Preheat oven to 350 degrees F. In a mixing bowl using a hand mixer or in the mixing bowl of a stand mixer, cream together butter and sugar until it’s nice and light.
  • Mix in eggs one at a time into the creamed butter and sugar. Then add vanilla and continue to mix.
  • Add in cocoa powder and a pinch of salt. Then add flour and mix until just combined. Try not to overmix the batter at this point.
  • Scoop batter into a 9×13 baking dish and spread out evenly with a flat spatula. Sprinkle brownies very liberally with chocolate chips.
  • Bake brownies at 350 degrees for 25-30 minutes until the center is not quite set, but almost. Don’t over-bake them!
  • Let brownies cool for 15 minutes before slicing into them.
  • Store leftovers at room temperature in an airtight container.


Serving: 1brownieCalories: 328kcalCarbohydrates: 42gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 64mgSodium: 17mgPotassium: 160mgFiber: 3gSugar: 28gVitamin A: 408IUCalcium: 23mgIron: 2mg
Keyword Brownies, Fudge Brownies

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Fudge Brownies from Scratch

The Batter

The ingredients for these fudge brownies from scratch are nothing particularly complicated but there are a few important steps.

First, use butter. Not oil. No substitutions here. Just deal with it.

Second, there is no leavening ingredient in the brownies on purpose. That makes these super-dense and thick and gooey.

Third, as with any brownie, I consider it blasphemy to over-bake them. I always err on the side of gooey.

If you are cool with those simple rules, then you too can make these amazing suckers.

Start by just creaming together the butter and sugar until it’s nice and light. It should be an even consistency, almost light and fluffy.

Then add the eggs, one at a time, and the vanilla.

creamed for Fudge Brownies from Scratch
Standard creaming process.

Once those are added, go ahead and dump in the cocoa powder. This is a lot of cocoa powder, but just go with it.

Because there is so much cocoa powder in this recipe, try to use a reasonably nice cocoa powder if you can find one. I really like Ghirardelli’s cocoa powder.

cocoa for Fudge Brownies from Scratch
A lot of cocoa powder.

Then stir in a nice pinch of salt and the flour. Once the flour is in, mix the batter until you can’t see any flour and then stop. Don’t overmix the batter!

It’ll be super-thick. Like almost cookie dough thick.

thick - Fudge Brownies from Scratch
Thick stuff.

Spread this out in a large 9×13 baking dish. You’ll need a spatula to help with the spreading. This batter doesn’t pour like some wussy brownie recipes might. You’ll need to shove it into shape.

batter for Fudge Brownies from Scratch
Did I mention it is thick?

Then sprinkle on some semi-sweet chocolate chips. I didn’t quite use a full 12 ounce bag, but I guess you could. Use a liberal hand.

chips on Fudge Brownies from Scratch
A heavy hand is okay here.

Baking and Eating

Bake this delicious pan at 350 degrees for 25-30 minutes. I would definitely check them at 25 minutes although mine needed a bit over 30 to be done. The center of the brownies should be still a bit jiggly when you pull them out. Some cracking on top is good, but try to avoid baking them until the entire pan is completely firm.

done - Fudge Brownies from Scratch
So good.

Then let the brownies cool for at least 15 minutes before slicing and serving them. That will be the hardest part of the recipe!

Don’t worry. Even after 15-20 minutes they will still be very warm and gooey.

You can store leftovers at room temperature for a few days in an airtight container. To be honest, I almost like them better a day later.

These are my favorite brownies at the moment. Nice and simple, but they are addicting.

I suppose you could add some nuts to these if that’s your style, but honestly I think they are pretty much perfect as-is.

Change them at your own peril!

Fantastic gooey Fudge Brownies from Scratch that are dense and chocolatey. Easy to make and totally addictive.

28 Responses to “Maeve’s Marvelous Fudge Brownies” Leave a comment

    1. Actually I think yes! You might want to add some cornstarch (maybe 1 teas) and also bake at a lower temp (like 325) for longer. I think I would also reduce the butter to 1 cup and sugar by a bit also. Good luck!

  1. Thank you, Nick, for contributing to my chocolate addiction. I can blame you now when I gain ten pounds after making and eating these.

  2. These look incredible… I need something sweet now!

    Hands down the best brownies I’ve ever had included ground chile and were slightly spicy.. hint hint.. nudge nudge..

  3. I am not good at baking at all. 90% of the time when I try to bake something, it just won’t come out right. This brownie looks amazing. And it only has 8 ingredients. Seems easy enough for a baking dummy like me to handle. Can’t wait to try it!

  4. I’ve found it difficult to find a good brownie recipe. I had a great one, but lost it. Can’t wait to try this one. It looks like it will be delicious. I love that there is no oil. Butter is better!

  5. I stumbled onto your blog on the lookout for new ideas for healthy, vegetable packed meals….and all I can think about are these brownies! Oh my, must try now! (Side note, I have found plenty of dinner ideas as well)

  6. Omg… I just finished making the batter and getting ready to put it in the oven… They smell Delish!! My sons will drool!! Thank you!!

  7. Looks amazing, but the yield is too high. If I cut the recipe in half would the bake time be lowered from 25-30 minutes to about 15? I also don’t want overly firm brownies.

    1. Yea. I would check them at 15 if you halve if Rachel, but they will probably need 20. You should use an 8×8 baking pan if you halve it so they are pretty much the same thickness. The baking time, therefore, isn’t much different. Good luck!

  8. So, the other day, I was browsing the internet for the BEST chocolate chip cookie recipe. I thought none could top the one I found awhile back (Salted Chocolate Chip Cookie) It consisted of cake and bread flour. BUT, to my surprise, your Brown Buttered Chocolate Chip Cookies were AMAZING! The pictures showed the perfect consistency and I saw bread flour in the recipe and I was sold! I love them so much more and have been browsing your website ever since! I saw these and now I am making them tonight. My boyfriend loves me for all these delicious little treats so thank you! (plus, you love ghiradelli, my favorite!)

  9. Great recipe! The pictures were extremely helpful. Thanks to you my first time making brownies was a success!

  10. thank you so much for sharing! they look like the best brownies ever :) I bought the ingredients today and will be making them tomorrow yay been craving real brownies for such a long time and the brownies in my local supermarket bakery just don’t do it :)

  11. Just finished making these!!! I wanted to say that when adding the cocoa powder and flour, I used my sifter :) much easier to stir that way! I also think it made the consistency more smooth :) anyway, I’ve tried A LOT of brownie recipes, but THIS one is going in my recipe box! Best brownies I have ever had by far! Smooth, gooey, perfect!

  12. I just whipped up a batch and they are in the oven as I type. Cannot wait to try these. My hubby is a chocoholic and it’s mostly for brownies. Thanks for this recipe.

    1. Hey Darian, Yea… it’ll be a little easier to work with if you start with softened butter. Sometimes I don’t have time though.. if you cube the hard butter into tiny pieces it will soften as you mix it but it’ll take a few extra minutes of mixing. Either way is fine, but soft will be easier for you. Good luck!

      1. Thank youu! I started mixing the sugar and butter and I was having a hard time. So i looked at the recipe again and it didnt specify, so i threw it in the microwave for 5 seconds, tried again, and it was still tough, so i put it in for another 5 seconds and it was alot easier. Lol

    1. Ha! There are never too many leftovers for these guys Alison. Definitely try them though. Still the best brownies I know of for just a basic recipe. :)

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