Easy, Fudgy Brownies Recipe from Scratch

How to make brownies that are better than the box. Jump to the Easy, Fudgy Brownies Recipe or watch our quick recipe video showing you how easy it is to make them.

Have you ever fallen in love with something all over again? We did and this recipe made it happen. These rich, chocolate brownies with dense, fudgy middles and crinkly tops made us fall in love with brownies, made from scratch, all over again. They are so simple it’s silly and they taste amazing. These are just as simple as our No-Fail Blondies recipe so if you’re in the mood for something a little less chocolaty, they are definitely for you!

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How to Make Brownies that are Better than the Box

This is perfect for boxed brownie lovers — the dense, moist and fudgy texture is not all that different from what you can expect from the boxed mixes. It get’s better, too. This recipe makes them richer, more flavorful — without any fuss. They are one-bowl and come together in minutes. There’s also a good chance you already have the ingredients on hand.

How to Make Brownies from Scratch - Easy Brownie Recipe

If you love this recipe, you will love our Salted Almond Brownies recipe. They use the same base recipe as this one, but have roasted almonds and sea salt on top. A nut lovers dream!

Forget Melting Chocolate, Use Cocoa

The recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks. Medrich is a genius when it comes to chocolate. Search on Google and you’ll see that many recipes call for chocolate that’s melted into butter, then mixed with sugar, eggs and flour. (Not that they aren’t delicious, too). This recipe is different — and smart.

How to Make Brownies from Scratch

Instead of using chocolate, Medrich calls for cocoa powder. In removing the chocolate (as well as the fat and sugar that goes along with it), she was able to fine-tune the brownies so that the middles were softer and moist and the tops were shiny and candy-like. The recipe is pure gold.

Brownie in a MugYOU MAY ALSO LIKE: If you need a quick fix, try making our 5-Minute Microwave Brownie in a mug with coconut oil (or butter), brown sugar and if you like it, a splash of coffee!

Since we’re using cocoa powder, they aren’t overly sweet. If you are like us and find yourself reaching for dark chocolate over milk, these are most certainly for you.

How to Make Brownies from Scratch

You must give this recipe a try. We love them so much and make them often (maybe too often for two people).

How to Make The Best Chewy Chocolate Chip CookiesYOU MAY ALSO LIKE: These Easy Homemade Chocolate Chip Cookies. They are one of my favorite cookies on Inspired Taste – a must make!

Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy, Fudgy Brownies Recipe from Scratch

  • PREP
  • COOK
  • TOTAL

These rich and chocolaty brownies have dense, fudgy middles and crinkly tops. They aren’t overly sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. They are one-bowl and come together in minutes. There’s also a good chance you already have all the ingredients on hand.

Use either natural or Dutch-processed cocoa powder for these. Both work well and will taste slightly different. If you get a chance, try both and see which is your favorite.

Makes 16 Brownies

You Will Need

10 tablespoons (145 grams) unsalted butter

1 1/4 cups (250 grams) granulated sugar

3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process

1/4 rounded teaspoon kosher salt

1 teaspoon vanilla extract

2 large cold eggs

1/2 cup (65 grams) all-purpose flour

2/3 cup (75 grams) chopped walnuts or pecans, optional

Directions

  • Prepare Batter
  • Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).

    Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).

    Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.Cocoa-Brownie-Recipe-Step-1

    Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.Cocoa-Brownie-Recipe-Step-2

    When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pan.Cocoa-Brownie-Recipe-Step-3

    • Bake Brownies
    • Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.

      Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up. Cut into 16 squares.

Adam and Joanne's Tips

  • These are on the bittersweet side – we like that, but if you are more into milk chocolate than semi-sweet or dark, these may be a little bitter for you. Some readers have had success with adding a little more sugar to accommodate.
  • This recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks. Here’s one of them: “Sinfully Easy Delicious Desserts” If you love dessert as much as we do, buy it. You won’t regret it.
  • Some readers have had problems with the fat separating during baking. This is a common problem with baking brownies. Since the recipe calls for so much butter and so little flour, it is very important that the batter is beaten vigorously enough so that the batter emulsifies. Otherwise, you risk the fat seeping out when baking in the oven. Just after adding the flour, you should be beating for about 40 strokes until the batter becomes very thick and begins to pull away from the sides of the bowl. If you are not strong enough to stir a heavy batter by hand, use a mixer.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 158 / Protein 2 g / Carbohydrate 21 g / Dietary Fiber 2 g / Total Sugars 16 g / Total Fat 8 g / Saturated Fat 5 g / Cholesterol 42 mg
AUTHOR: Adam and Joanne Gallagher

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1254 comments… Leave a Comment
  • chefx August 11, 2017, 12:05 am

    Please let me kno wether it is necessary to add baking powder

    Reply
    • Joanne August 11, 2017, 1:05 pm

      Hi there, this recipe does not require baking soda or baking powder.

      Reply
  • sofia August 8, 2017, 11:46 am

    THESE ARE AMAZING!!! they’re pretty simple and easy to make, but they turn out great. after I added the flour, it was a little too thick, but I added a tablespoon of water and then it was right. I definitely recommend making these!!!

    Reply
  • Elisabeth August 3, 2017, 10:24 pm

    I actually hated these warm but after I put them in the fridge I couldn’t stop eating them.my whole family loves them. The brownies are super dense, and chocolatey. If you don’t like dark chocolate at all maybe try a different recipe.

    Reply
  • Sequoia.O August 3, 2017, 11:38 am

    I can’t even put this batter into a pan to cook it. It is way to thick and was a complete waste. Looks more like a brown pizza dough.

    Reply
  • Kaylah August 2, 2017, 9:13 pm

    What if you use salted butter ? Then do you still have to use butter? If so how much?

    Reply
    • Joanne August 9, 2017, 5:30 pm

      Hi Kaylah, You can use salted butter, just omit the salt called for in the recipe.

      Reply
  • Roxanne July 30, 2017, 4:46 pm

    Very good brownies nice and fudgy I put a chocolate gunche on mine for frosting my husband favorite ,loves these brownies

    Reply
  • Sharolyn July 28, 2017, 6:15 pm

    This is my go to recipe!! They are so much better than boxed brownies! My family loved them!

    Reply
  • George July 27, 2017, 4:43 pm

    These are the absolutely best brownies I have tasted.
    Some recipes have gotten close to perfect, some have been a total disaster, but those were the absolute reference point for any good brownie. I replaced the white sugar with organic raw cane sugar and the butter with medical marijuana infused cannabutter. The fudge is so thick it’s reminiscent of nougat. Bookmarked and even came back to comment just how good it is.

    Reply
  • Jen July 18, 2017, 12:43 am

    I made this twice. First time I just threw everything into the kitchen aid mixer bowl and that was it…I was in too big of a hurry to heat the sugar, butter, cocoa, and salt. Turned out awesome! Second time I was baking very late at night and misread the instructions with water. Haha I heated water in a pan and added the ingredients to that. For those wondering what happens when you add about 1/3 cup of water to this mix…it makes it a little spongy texture but still fudgey. They still tasted amazing, just didnt get as crisp edges as I usually like. Lol

    Reply
  • Daniel July 17, 2017, 8:28 pm

    Okay, so I made these last night for my husband. They turned out great–the only thing I adjusted was cooking them for an extra 5 minutes more (so, 30 mins total). Also, to add just a little bit more “sin,” I whipped up a simple 1-minute chocolate icing and poured it on top after the brownies cooled. The only reason I didn’t give it a full 5 stars is because I think they turned out a little too dense…I think the mixture could use a little more flour to help it become a bit more “fluffy”. But, especially with the icing, the brownies are actually like fudge….which is great. Thanks for the recipe! Daniel C. Dallas, TX

    Reply
  • Lindsay July 16, 2017, 8:17 pm

    I tried them out and they turned out horribly thick. I followed the steps perfectly and afterwards tried to fix them but no luck. I didn’t even try to cook them.

    Reply
    • Joanne July 27, 2017, 5:25 pm

      Hi Lindsey, the batter is quite thick before baking (you can see what ours looked like in our video at the top of the page).

      Reply
  • Tj July 16, 2017, 6:06 am

    Came out cake like.

    Reply
  • Sharon W July 12, 2017, 6:25 am

    I made these for my fiancé last night. I love the texture and density of the brownies. The only thing I did wrong was use salted butter and then added the kosher salt so they are a little saltier than I wanted so now I know better, otherwise very good. If you want more sweetness just frost them like I did with some homemade vanilla frosting. It’s a perfect combination. I would have also cut down on the Cocoa powder. The consistency was perfect.

    Reply
    • Amanda August 9, 2017, 3:30 pm

      I did the same with the salt and I agree with cutting down on the cocoa powder. It seemed a little rich.

      Reply

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