Fudgy Brownies Recipe (A Fudgy Cakey Brownie)
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This fudgy and cakey Family-Size Brownie Recipe is super easy to make, decadently delicious, and will easily feed your crowd!

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What I Love About This Fudgy Brownie Recipe
Are you a fan of fudgy brownies or cakey brownies? What if I told you it’s possible to have both?
There is no need to choose between these decadent, family-size chocolate brownies. You can have it both ways and satisfy everyone’s brownie cravings. And the best part is, they are absolutely, decadently delicious!
Here’s what else I love about these brownies:
- Perfect for feeding a crowd as they bake in a 9 x 13-inch pan.
- Rich and chocolaty has both fudgy and cakey textures.
- No mixer is needed with this simple dessert recipe!
Happy baking, dear friend!

Featured Review
“WOW!! Delicious brownies!! Will make again. I made them exactly like the recipe states.”
~ Kathy
Fudgy and Cakey Brownie Recipe Ingredients
Here’s what you need when making the best brownies for a crowd recipe! You can jump to the recipe for ingredient measurements or scroll to the bottom of the post.
These brownies strike the perfect balance between cakey and fudgy—thanks to a combination of pantry staples and simple techniques. Here’s what you’ll need:
- Unsalted Butter – Adds richness and moisture. Melting the butter helps create that glossy, crackly top everyone loves.
- Granulated Sugar – Sweetens the batter and contributes to a soft texture.
- Large Eggs – Provide structure and help bind the batter. Room temperature eggs incorporate more smoothly.
- Vanilla Extract – Adds warm, aromatic flavor that complements the chocolate.
- All-Purpose Flour – A moderate amount keeps these brownies tender but still structured—essential for that cakey texture.
- Unsweetened Cocoa Powder – Delivers bold chocolate flavor. Use a high-quality cocoa for best results.
- Espresso Powder (optional) – Enhances the richness of the chocolate without adding a coffee flavor.
- Salt – Balances the sweetness and intensifies chocolate flavor.
- Chocolate Chips or Chunks – Folded in at the end for pockets of melted chocolate in every bite.
Tip: Want even more indulgence? Top the brownies with a sprinkle of flaky sea salt or a drizzle of melted chocolate before baking.
What are some delicious mix-ins I can add to these brownies?
These brownies are a perfect canvas for all kinds of delicious additions. Try folding in about 1 cup of your favorite mix-ins just before baking:
- Chocolate Chips or Chunks – For extra gooey richness (try dark, milk, or white chocolate).
- Chopped Nuts – Walnuts, pecans, or almonds add a satisfying crunch.
- Peanut Butter Swirl – Drop spoonfuls of peanut butter into the batter and gently swirl with a knife.
- Caramel Bits – Stir in soft caramel pieces for a sweet, chewy surprise.
- Crushed Cookies – Oreo chunks or chocolate wafer pieces add texture and flavor.
- Dried Fruit – Chopped dried cherries or cranberries add a tart bite that pairs beautifully with chocolate.
- Toffee Bits – For a sweet-salty crunch that melts into the batter.
Tip: Keep total mix-ins to around 1 cup to avoid altering the texture of the brownies.
How should I store these brownies?
These brownies store beautifully! Once completely cooled, place them in an airtight container:
In the freezer – Slice and freeze in a single layer or between parchment paper for up to 2 months. Thaw at room temperature or warm in the microwave for a quick chocolate fix.
At room temperature – They’ll stay fresh for up to 3 days.
In the refrigerator – If your kitchen is warm, you can refrigerate them for up to 5 days, but let them come to room temperature before serving for the best texture.

How should I serve these brownies?
These brownies are versatile and delicious anytime! From weekday snacks to Friday nights or special celebrations. Here are some fun ideas:
- After-School Snack – Serve warm with a cold glass of milk or a handful of berries on the side.
- Brownie Sundaes – Top with a scoop of vanilla ice cream, a drizzle of chocolate sauce, and a cherry for a decadent dessert.
- Lunchbox Treat – Cut into small squares and wrap individually for a sweet lunchbox surprise.
- Holiday Platter – Dust with powdered sugar or drizzle with melted chocolate for a festive dessert tray.
- Elegant Tea Time – Serve small squares alongside a cup of black tea or espresso for a sophisticated take on a classic favorite.
Bonus: For a crowd, bake in two pans and set up a “brownie bar” with toppings like whipped cream, chopped nuts, caramel sauce, and sprinkles.
Frequently Asked Questions
These brownies are the best of both worlds—fudgy from the melted butter and brown sugar, yet slightly cakey thanks to the balance of flour and eggs. The result is a rich, chocolatey treat with a soft center and just enough structure to hold its shape.
Bake until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs. Overbaking will lead to dry brownies, so start checking a few minutes before the recommended baking time.
Absolutely. These brownies store well at room temperature for up to 3 days in an airtight container. They can also be frozen (whole or in squares) for up to 2 months. Just thaw at room temperature before serving.
More Brownie Recipes to Try Next
- Easy Espresso Brownie Bites
- Fudgy Zucchini Brownies Recipe
- Homemade Fudgy Oreo Brownies
- Brownie Pie Recipe
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!

Fudgy Brownies Recipe (A Fudgy Cakey Brownie)
Ingredients
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 cups chocolate chips
Equipment
Instructions
- Preheat the oven to 350°F and lightly spray or grease a 9" x 13" pan.
- In a saucepan over low heat or in a microwave-safe bowl, add the butter and sugar. Stir and heat until the butter is melted and the mixture is hot but not bubbling. This will dissolve the sugar and help give brownies that shiny top.
- In a bowl, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth, and completely combined. You can do this by hand or with a mixer.
- Add the hot butter mixture to the egg and cocoa mixture; stir until smooth. Fold in the flour and chocolate chips; stir until combined. Pour the batter into the prepared baking dish.
- Bake the brownies for 28 to 32 minutes, or until a toothpick inserted into the center comes out mostly clean. They should feel set on the edges and moist but not uncooked in the center. Cool on a rack before cutting into squares and serving.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
WOW!! Delicious brownies!! Will make again. I made them exactly like the recipe states.
Hi Kathy! So happy you loved them!! They are my favorite brownie recipe! Thank you for trying them โค๏ธ.
So, does it need water or not?
Hi Jayne. Some readers have added water to the recipe. I donโt add water when I make it. Hope that helps!
I’ve done this twice now both with dutch process and regular cocoa powder and they both came out nicely. I love this recipe ’cause it’s not too sweet, it’s thick, and oh-so-chocolatey. Plus you could put add-ins like cashew or walnuts or dried cherries and oreos and it just levels up the whole thing. Thanks for sharing this recipe! ๐
This makes me so happy! I love this recipe too for exactly those reasons! Itโs such a great basic recipe that does super well with add ins – Iโve not tried cashews but itโs now in my baking list. Thank you for the idea!
You’re welcome ๐
Delicious brownie.
Thank you, Nancy.
I still don’t see water in ingredients. It it necessary or not?
Hi Jeanette – the water is not necessary. Weirdly, I just finished making this recipe a couple of minutes ago. The kitchen is smelling heavenly.
In the beginning, the batter is thick. When you stir in the melted butter and sugar, it comes very liquify and perfect to work with.
Please correct your instructions to include adding the 1/2 cup water. I made the first of two batches without it and realized why the batter was so dry when I was mixing the second batch.
Thank you, Kimberly! I’ve updated the instructions —
Darn! I hadn’t read the comments and wondered why the batter seemed too dense. Water is not included in the list of ingredients or in the instructions.
I didnโt need the water? after stirring as original recipe r
States I found it to be a great creamy mixture