Fudgy Baker’s Chocolate Brownie Recipe

This fudgy Baker’s Chocolate brownie recipe is my variation of the classic back-of-the-box brownies. It keeps that deep chocolate flavor from the unsweetened chocolate, but I’ve adjusted a few ingredients to make the brownies a little richer, denser, more fudgy.

Why You’ll Love This Recipe

• A little more fudgy than the original
• Ultra rich, bold chocolate flavor
• Works in a 9 x 13 pan or individual tins

Baker’s Chocolate Brownie Recipe But Fudgier

The original Baker’s Chocolate brownie recipe is a classic because unsweetened chocolate gives it such a deep, rich chocolate flavor. But today, most of us are looking for a brownie with chewy edges, a shiny top, and a fudgier center. This version keeps that old-fashioned chocolate flavor while updating the texture to be more like the brownies we love today.

Ingredients & Ingredient Tips

• Unsweetened chocolate – Use 4 ounces of unsweetened chocolate. Baker’s brand is the classic choice and gives these brownies their deep chocolate flavor.
• Butter – You’ll need 1 ½ sticks, or ¾ cup. Butter adds richness and helps keep the texture soft.
• All-purpose flour – This recipe uses less flour than the back of the box version, which helps create a more fudgy texture.
• Eggs + egg yolk – Using 3 whole eggs plus 1 egg yolk gives you richness and structure, but keeps the brownies from turning cakey.
• Granulated sugar – This version uses more granulated sugar than the version currently on the blog. That helps create the shiny, crackly brownie top.
• Brown sugar – A smaller amount of brown sugar adds moisture and a little deeper flavor without making the brownies too soft.
• Vanilla – Use 1 teaspoon vanilla extract for a little warmth and depth.
• Chocolate chips – Optionally, you can add up to ½ cup semi sweet chocolate chips into the batter.

Tools You’ll Need

• 9 x 13 baking dish (this is my go-to pan. I also use it for these cinnamon rolls)
• Aluminum foil or parchment paper for lining the pan.
• Large microwaveable bowl or double boiler
• 5-ounce individual baking tins, optional
• 3 ½-ounce scoop for portioning tins, optional

Which Pan Is Best for These Brownies?

You can bake this brownie batter two ways.

The first option is a standard 9 x 13 pan, which gives you a classic batch of brownies that are easy to slice and serve.

The second option, and one of my favorite ways to bake them, is in 5-ounce individual tins. This makes every brownie an edge piece, which means more chewy edges and a really nice presentation if you’re baking for sale.

If you’re using the individual tins, place them on a sheet pan before baking so they’re easier to move in and out of the oven.

How to Make Baker’s Chocolate Brownies

Step 1: Melt chocolate and butter

butter and unsweetened chocolate together in 30-second intervals, stirring between each one, until smooth.

You can also do this over a double boiler if you prefer.

Step 2: Add the sugars

While the chocolate mixture is still warm, stir in the granulated sugar and brown sugar.

This step helps the sugar begin to dissolve, which is one of the keys to getting that shiny top.

Step 3: Add the eggs and vanilla

Add the 3 eggs, 1 egg yolk, and vanilla extract.

Whisk well until the batter looks smooth, thick, and glossy. Don’t rush this step. A well-mixed batter helps create that classic crackly brownie top.

Step 4: Add the dry ingredients

Add the flour and salt.

Stir just until combined. Do not overmix.

If you want to add chocolate chips, fold them in now.

Step 5: Bake

Pour the batter into a parchment-lined 9 x 13-inch pan and spread evenly.

Bake at 350°F for 25 to 30 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.

Let the brownies cool completely before cutting.

How to Bake These Brownies in 5-Ounce Individual Tins

If you want every brownie to be an edge piece, bake this batter in 5-ounce individual tins.

Here’s how I do it:

• Portion 3 ½ ounces of batter into each tin
• The full batch yields 12 individual brownies
• Bake at 350°F for 18 to 20 minutes
• The brownies are done when the tops are set and the centers still look slightly soft

I love this option for home bakery orders because the tins make the brownies easy to package, easy to serve, and really appealing for individual sales.

How to Know When They’re Done

The edges should be set, and the center should still be slightly soft. A toothpick should come out with moist crumbs, not wet batter.

Try not to overbake them. That’s one of the easiest ways to lose the fudgy texture.

You can use my Original shelf-stable frosting recipe,or grab my Frosting Recipe Collection for even more flavors, including the brownie, peanut butter, and Oreo frostings I use for my loaded brownies.

More Brownie Recipes to Try

• Brownie Bites in Mini Muffin Pans
• Chocolate Fudge Brownie Cookies
• Triple Chocolate Ghirardelli Brownies From Scratch