These Gooey Chocolate Fudge Brownies are simple to make and are perfect for holiday bake sales. Topped with a lovely duo of semi-sweet and white chocolate glaze, they’re irresistible and won’t last long!
These gooey chocolate fudge brownies are rich, indulgent, and have just the right texture. They’re wonderful served warm with cold vanilla ice cream or a dollop of whipped cream. No special tools or ingredients are required, making this recipe great for both beginning and experienced bakers.
I love baking these brownies for bake sales, potlucks, holidays, baby showers—or anytime I need a chocolate fix. The brownies are finished with a homemade chocolate glaze for a decadent, three-chocolate treat.
Ingredient Notes
Chocolate Chips: Dark chocolate chips give the brownies a deep, indulgent flavor. You can substitute semi-sweet, milk, or white chocolate chips, or chop a bar of chocolate if chips aren’t available.
Baking Chocolate: For the drizzle, use baking chocolate, chocolate wafers, or melting chocolate. Regular chocolate chips don’t melt and set the same way as baking chocolate, so they’re not ideal for the topping. I use semi-sweet and white baking chocolate for contrast, but other baking chocolates work fine too.
Why These Are a Must-Make
Easy Prep: Nothing fancy required and very beginner-friendly.
Perfect for Sunday baking, baby showers, bake sales, holidays, and more.
Features three types of chocolate for a rich, indulgent flavor.
Instructions
Batter Prep
- Add the flour, unsweetened cocoa powder, and salt to a medium bowl and stir to combine; set aside.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Using a whisk attachment on a hand or stand mixer, beat on low to medium for about 2 minutes.
- Add the eggs, vanilla extract, and olive oil, and continue mixing until well combined, about 2 more minutes.
- Sift the dry ingredients into the wet ingredients and gently fold to combine.
Baking
- Gently fold the dry ingredients into the wet ingredients with a spatula—do not overmix.
- Fold in the chocolate chips until just combined.
- Pour the batter into an 8×8-inch pan lined with parchment or greased. Spread into an even layer and bake on the top rack of a preheated 350°F (175°C) oven for 20–25 minutes.
- When the edges start to crack and the center is set (not jiggly), the brownies are done. Remove from the oven, let cool, then add the chocolate drizzle.
Storing Leftover Brownies
Store brownies in an airtight container at room temperature for up to 5 days. Reheat briefly in the microwave if you prefer them warm.
Chocolate Drizzle Topping
- Place the white and semi-sweet baking chocolate in separate microwave-safe bowls. Microwave in 20–30 second intervals, stirring between each, until melted and smooth. White chocolate often takes a bit longer to melt.
- Once the brownies are cool, spoon the melted chocolates over the top in random drizzles.
- Use a spoon or butter knife to gently swirl the two chocolates together for a marbled effect.
- Slice with a sharp knife and serve. The glaze will firm up as it cools but you can enjoy them slightly warm if you prefer.
Pro Tips
Whisk Well: Whisk the melted butter and sugars for at least two minutes to help the brownies rise slightly and avoid becoming flat.
Fold, Don’t Overmix: Gently fold the dry ingredients into the wet to keep the brownies fudgy rather than cakey. Overmixing incorporates too much air and produces a cakier texture.
Don’t Overbake: Aim to slightly underbake for a fudgier center. A toothpick should come out with moist crumbs—not completely clean. When edges crack and the center is set, remove from the oven.
Optional Add-Ins
Add dried fruit, chopped nuts, or swap some chocolate chips for chopped nuts or caramel for extra flavor.
FAQs
Fudgy brownies have a higher fat-to-flour ratio, meaning more butter and chocolate and less flour. Cakey brownies use more flour and often a leavening agent like baking powder.
Yes. Let brownies cool completely, wrap in foil, place in a freezer-safe bag, and freeze for up to 3 months. Thaw in the fridge or use the microwave defrost setting before serving.
When the edges are set and starting to crack and the center is no longer jiggly when you move the pan, the brownies are done. The center should be set but still moist.
Prep Ahead
You can make the brownie batter up to 24 hours ahead. Store it covered in the fridge and bake when ready. Add the chocolate drizzle after cooling.
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Thank you for stopping by. If you make this recipe, I would love to hear from you in the comments!
Happy Eating!
Gooey Chocolate Fudge Brownies with Chocolate Drizzle
Caitlyn Erhardt
Ingredients
Chocolate Fudge Brownies
- ½ Cup All Purpose Flour
- ½ Cup Unsweetened Cocoa Powder
- ¼ teaspoon Salt
- ½ Cup Brown Sugar
- ½ Cup Granulated White Sugar
- 1 teaspoon Vanilla Extract
- ½ Cup Unsalted Butter, melted
- 1 tablespoon Olive Oil
- 2 Eggs
- 1 Cup Dark Chocolate Chips
Chocolate Drizzle
- 2 oz Semi-Sweet Baking Chocolate
- 2 oz White Baking Chocolate
Instructions
Chocolate Fudge Brownies
- Preheat oven to 350°F. Combine flour, cocoa powder, and salt in a medium bowl; set aside.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar. Whisk on medium for 2 minutes. Add eggs, olive oil, and vanilla and whisk another 2 minutes.
- Sift the dry ingredients into the wet mixture. Fold in the dry ingredients and chocolate chips until just combined—do not over stir.
- Pour batter into an 8×8 parchment-lined pan and bake on the top rack for 20–25 minutes. Cool, drizzle with melted chocolate, cut into 9 pieces, and enjoy.
Chocolate Drizzle
- Microwave white chocolate in a small bowl for 20–30 seconds, stirring and repeating until melted. Repeat separately with semi-sweet chocolate.
- Drizzle the warm chocolates over cooled brownies and use a knife or spoon to swirl. Let set before slicing if desired.