Dessert

Southern Fudge-Pan Brownies Recipe

BySana Jeannette November 20, 2025November 20, 2025

Introduction

These Southern Fudge-Pan Brownies are rich, moist, and topped with a silky chocolate glaze. Perfect for satisfying any chocolate craving, they combine classic brownie flavors with a smooth, glossy finish.

A close-up view of several square chocolate brownies with a thick, glossy dark chocolate layer on top. One brownie is held by a woman's hand, showing dense, moist, and slightly crumbly dark brown cake inside under the shiny chocolate layer. The brownies are arranged on light brown parchment paper with some crumbs scattered around. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
½ cup cocoa powder

1 cup sugar
½ cup brown sugar

2 eggs
½ cup butter, melted

¼ cup vegetable oil
1 tsp vanilla extract
½ tsp salt

½ tsp baking powder
1 cup semi-sweet chocolate chips (for glaze)
2 tbsp butter (for glaze)

2–3 tbsp heavy cream or milk (for glaze)

Instructions

Step 1: Preheat the oven to 175°C (350°F). Line a square baking pan with parchment paper.
Step 2: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.

Step 3: In another large bowl, mix the melted butter, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 4: Gently combine the wet ingredients with the dry ingredients, taking care not to overmix to keep the brownies tender.
Step 5: Pour the batter evenly into the prepared baking pan and bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.

Step 6: While the brownies bake, make the glaze by melting the semi-sweet chocolate chips with butter and heavy cream (or milk) in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
Step 7: Let the brownies cool completely in the pan, then spread the warm chocolate glaze evenly over the top.
Step 8: Cut into squares and serve once the glaze has set slightly.

Tips & Variations

For extra fudgy brownies, slightly underbake by checking at 18 minutes and removing when the center is still soft.
Substitute vegetable oil with melted coconut oil for a subtle flavor twist.
Add a handful of chopped nuts or chocolate chunks into the batter for added texture.

If you prefer a creamier glaze, use heavy cream instead of milk.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 3 months. Reheat brownies gently in the microwave to soften before serving.

How to Serve

A close-up image of a thick, square piece of chocolate brownie being held by a woman's hand. The brownie has a dark, rich, and slightly crumbly texture with a smooth, shiny chocolate layer spread thickly on top. The background shows more brownies cut into square pieces, placed on a white marbled surface, creating a uniform grid pattern. The lighting highlights the moist and dense texture of the brownie and the glossy finish of the chocolate topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

You can use a similar-sized baking dish, but baking time may vary slightly. Keep an eye on the brownies and test with a toothpick starting around 18 minutes.

How do I know when the brownies are done?

Brownies are done when the edges look set and the center tester comes out with a few moist crumbs, not wet batter. Overbaking can make them dry, so check early for the best fudgy texture.