Easy, Fudgy Brownies Recipe

How to make brownies that are better than the box. Jump to the Easy, Fudgy Brownies Recipe now or read on to see how we 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.

How to Make Brownies from Scratch - Easy Brownie Recipe

Blondies RecipeYou May Also Like: These No-Fail Blondies are extra delicious and taste like deep, rich buttery caramel. They are just as easy, if not easier than this recipe!

Brownie in a Mug RecipeOr, if you need a quick fix, try making our 5-Minute Brownie in a mug with coconut oil (or butter), brown sugar and if you like it, a splash of coffee!

Easy, Fudgy Brownies Recipe that’s 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.

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.

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).

You May Also Like These Recipes

  • Try these Double Chocolate Cookies — they’re another great way to use up more cocoa powder.
  • Here’s one of Alice Medrich’s cookbooks: “Bittersweet: Recipes and Tales from a Life in Chocolate.”

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

4.7 from 382 reviews
Easy, Fudgy Brownies Recipe from Scratch
 
Prep time
Cook time
Total time
 
We love these rich and chocolaty brownies with 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.

Feel free to 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.
Created By:
Yield: 16 brownies
You Will Need
  • 10 tablespoons (145 g) unsalted butter
  • 1 1/4 cups (250 g) granulated sugar
  • 3/4 cup plus 2 tablespoons (65 g) unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 rounded teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, cold
  • 1/2 cup (70 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
  • 2/3 cup (75 g) chopped walnuts or pecans (optional)
Directions
  1. Position an oven rack in the lower third of the oven and heat to 325 degrees F (163 C). Line the bottom and sides of an 8-inch (20cm) 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).
  2. 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 bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
  3. 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.
  4. 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
  5. 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
  6. 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). Stir in nuts, if using. Spread evenly in lined pan.Cocoa-Brownie-Recipe-Step-3
  7. 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.
  8. 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.
Notes and Tips
Update: 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.


After some time on the site, we've noticed a few commenters/reviewers have had issues with the batter being too thick. The batter should be quite thick -- you will need to spread it into one layer in the pan. This recipe calls for very little flour, but just to make sure we're all on the same page, we use an American all-purpose flour (Gold Medal, usually).


This recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks. Here’s one of them: “Bittersweet: Recipes and Tales from a Life in Chocolate.” If you love dessert as much as we do, buy it. You won’t regret it.

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967 comments… Leave a Comment
  • Christyna July 6, 2016, 10:53 pm

    Hi there! Just wanted to say that this has been my go-to brownie recipe since the beginning of the year, after many many years of searching for THE brownie recipe. Thanks so much. It’s such a winner!

    Reply
  • Angela July 6, 2016, 12:31 am

    These were so easy to make and so fudgey.I will keep this as a favorite!

    Reply
  • Sarah July 5, 2016, 8:57 pm

    Just wanted to let you know these are the only brownies I ever make and people (and I) absolutely love them. Great recipe!!

    Reply
  • zuha July 3, 2016, 6:10 pm

    Hi, I had a question regarding the ingredients. Is it necessary to use kosher salt or will I be able to substitute it with regular table salt?

    Reply
    • Joanne July 5, 2016, 5:02 pm

      HI there, kosher salt is not required. Table salt will be just fine, just keep in mind that you should you will need to reduce the amount of salt called for in our recipe by 25% to 50% since table salt is finer than the kosher salt we use.

      Reply
  • Andrea Wilhelm July 1, 2016, 9:35 pm

    A few years ago I discovered that I can no longer eat baking powder and baking soada. This is the first baking recipe I have found that doesn’t have either and it’s so so good.

    Thank you!

    Reply
  • Melanie June 28, 2016, 7:52 pm

    5 stars
    This recipe is a no fail for me, each and every time incredibly moist, divinely rich, and stupendously chocolatey. I’ve added m&m’s, peanut butter, and chocolate chips. My favorite form of consumption, however, is plain and perfect. I had a hankering for them today, but sadly didn’t have enough butter (sobbing quietly). Do you think coconut oil, or combining coconut oil with butter would work? Or would it be too far fetched of an alteration to the recipe?
    Thank you for sharing this decadent deliciousness with my chocolate loving soul!

    Reply
    • Joanne July 5, 2016, 5:03 pm

      Other commenters have used coconut oil with success.

      Reply
  • Adriana June 23, 2016, 7:50 am

    Absolutely delicious! Mine came out exactly like the picture. Very fudgy and chewy. Chocolatey but not overly sweet. Thank you so much for the recipe!

    Reply
  • Arianna June 19, 2016, 8:01 am

    I like it video . And I make it too its turns exactly like urs. But I should grease the aluminium with oil or melted butter . Overall the brownies was really awsome

    Reply
    • Joanne June 19, 2016, 11:49 am

      Butter or a non-stick cooking spray would work.

      Reply
  • Daisy Jane June 13, 2016, 1:00 am

    THESE WERE AMAZING!!! I made these with a molten white chocolate center and this was the best brownie recipe I’ve ever used!

    Reply
  • Ams June 11, 2016, 6:43 am

    What a fantastic recipe!!!!! Who ever says that it’s a very thick better, they are doing something wrong! Quick, easy and delicious recipe! Definitely sweet enough also! Thank you!

    4 out of 5 stars!

    Reply
  • Qirratabbas June 10, 2016, 9:07 am

    I have a tip if you put dairy milk chocolate it is super yummy (make sure to melt it)

    Reply
  • taylor June 7, 2016, 4:58 pm

    my batter was horrible it was just sticking together like cookie dough not liquidity like the video. I added a little bit of milk and they were perfect.

    Reply
  • Kim June 6, 2016, 2:45 pm

    Always use this recipe and put a layer of salted caramel in the middle and a bit on the top! My go to brownie recipe!

    Reply
  • Jasmine June 4, 2016, 7:21 pm

    Sorry, forgot to give you stars…all 5 of them!

    Reply
  • Jasmine June 4, 2016, 7:20 pm

    Follow up on my earlier email. I used this recipe and doubled the portions. It turned out GREAT!!! I believe not having the baking powder helps to give it the chewy goodness cos the only difference between this recipe and the others I’ve tried is the baking powder! So, thank you!!!

    Reply
  • Jasmine June 4, 2016, 4:05 pm

    Your recipe does not call for baking powder. is that why your brownies turned out chewy or fudgy? I’m thinking of using your recipe and see how it turns out. The other recipe I tried called for baking powder and came out to be on the cakey side.

    Reply
    • Arianna June 19, 2016, 8:03 am

      Mostly brownies doenst not take baking powder cause most of them are fudgy brownies but very less brownies take baking powder to make it cakey

      Reply
  • KinR May 27, 2016, 10:17 pm

    Chose this recipe to bake some batches for my son’s bday and it was a hit! I used the microwave to melt the butter(lazy person problem?) and still got awesome results. Thanks for the recipe!

    Reply
  • Samantha May 27, 2016, 9:05 am

    Hi I’m planning to make this and am reading all the comments. is there a reason for the double boiler vs just melting the butter and then mixing it with the ingredients?

    Reply
    • Joanne May 27, 2016, 2:02 pm

      By meting the butter along with the sugar the top crust of the brownies become shinier and more candy-like. Some readers have found that a microwave works as well as the double boiler method.

      Reply
  • Emi May 26, 2016, 5:55 am

    How long do these keep?
    I need to make them tonight but give them out Monday, will they still be good?

    Reply
    • Joanne May 26, 2016, 4:01 pm

      Hi Emi, If you keep them at room temperature, the brownies are at there best for 3 days. Since you are making them for Monday, I’d stick them into a resealable container and keep them in the fridge. This way they will stay fresher longer (we’ve kept them up to a week). Another option is to freeze them. Let them cool completely then store them well sealed in a container. They can stay in the freezer up to a month.

      Reply
      • Emi May 27, 2016, 2:05 am

        Thanks!
        I’ve decided to make them Sunday night, but I will remember your advice for another time!

        Reply
  • clonedcharlie May 23, 2016, 11:11 am

    This is my go to brownie! I use a lil cupcake pan though, and dust them with powdered sugar after they cool. Never have leftovers. I plan on trying this out with gluten free flour today before work

    Reply
  • Steve May 18, 2016, 12:19 pm

    I am wanting to substitute the butter for oil. Should i use the same weight in oil as butter? Here in the Caribbean oil is cheap butter is gold.

    Reply
    • Joanne May 18, 2016, 12:54 pm

      Hi Steve, You will need to experiment a bit since we have not tried this recipe with oil (although other readers have made them with coconut oil). Using butter is the more flavorful choice, but butter and oil will both tenderize the brownies. Oil may even make the brownies have a richer chocolate flavor. You may also find that oil will cause the brownies to be more fudgy.

      As a general rule of thumb bakers usually start by substituting 3/4 of the amount of butter called for in the recipe for oil. Hope that helps!

      Reply
  • Bert May 16, 2016, 11:02 pm

    Just made these added a shot of honey and instead of nuts I mixed in a 1/2 cup of crumbled bacon. Wow you to to try them with the bacon sooo rich.

    Reply
  • Adelya May 16, 2016, 4:16 pm

    Wow! I have tried over a dozen brownie recipes and many tasted yuck, or too cakey. This is the most gooey, fudgy, sweet and tasty brownie ever.

    I put the butter in thw microwave to melt then mixed in the sugar and cocoal powder. Theyre definitely not bitter. Theyre very sweet. I doubled the recipe for a 9×12 pan. Baked it for about 20 to 25 on 350.

    Reply
  • J Otten May 15, 2016, 4:42 pm

    Fantastic! Great taste. Finally found a fudge brownie recipe that works well with Hersey’s cocoa powder. I will definitely make these again. Ours indeed took an additional 10 mins in the oven at 165c.

    Reply
  • rachel May 11, 2016, 4:22 pm

    very good brownies. I added more chocolate chips at the top for more chocolate flavor.

    Reply
  • Ipshita May 9, 2016, 3:57 am

    Perfect, but I will reduce the amount of sugar next time. Was a bit too sweet for me. Could I add a bit of instant coffee powder?

    Reply
    • Joanne May 18, 2016, 12:54 pm

      Instant coffee powder would be fantastic.

      Reply
      • Ipshita May 25, 2016, 1:17 am

        It was perfect with a bit of coffee powder!

        Reply
  • Living Outside of the Box May 9, 2016, 12:22 am

    These were AMAZING! Thanks for the recipe!

    Reply
  • Carl May 8, 2016, 10:07 pm

    I made these for my wife when she said she wanted something sweet. She went out and upon her return were these magical,absolutely the best tasting chewiest tasting brownies that we have ever eaten. If you follow the recipe properly they turn out everytime.#awesome #she says I rock……

    Reply
  • Nicholas May 7, 2016, 10:00 pm

    I made these brownies once and ever since then, so many people have asked for more. I can barely keep up with the amount of people who have asked me for these!

    Reply
  • Lisa May 1, 2016, 8:45 pm

    These are very fudgey. I made them exactly as stated- I did end up having to cook about 30 minutes (I should have taken them out at about 27 to be perfect though). They were tasty- but I didn’t get the “crinkle” on top- I will make them again though- think I need to perfect my baking time to judge them accurately.

    Reply
  • Jasmine May 1, 2016, 2:40 am

    I love these brownies. Have made them so many times and they always turn out amazing even if I change some of the ingredients like using golden syrup instead of sugar and using a different brownie tin

    Reply
  • Misha April 26, 2016, 4:29 pm

    Five star recipe! Easy and cheap, moist fudge brownies!!!

    My new favourite recipe! Adding coffee in the mix tonight.

    Reply
  • Lisa Barichello Casey April 25, 2016, 4:10 pm

    Would this double well…or triple? lol-i need to make bake sale treats!

    Reply
    • Joanne May 18, 2016, 12:55 pm

      Hi Lisa, Doubling should be fine — use a 13×9-inch pan.

      Reply
  • Alyssa April 22, 2016, 9:12 am

    These were awesome! Best brownie recipe I’ve ever used. Came out perfectly. my entire family loves them.

    Reply
  • joseph April 21, 2016, 2:19 pm

    i really liked these brownies my whole class loved them

    Reply
  • Anna Yu April 17, 2016, 10:08 pm

    I just made this since I have most of the ingredients. I didn’t have enough white sugar so I did 1 cup white and rest, brown sugar. I also added the batter with a tbsp of instant coffee. Before I put the battle in the pan, I crushed some walnuts, added a 1/4 cup. Also add edge a 1/4 cup of dark chocolate chips. I took it out in 20 minutes and BOOM. It’s fudgy and soft on the inside, crispy on the outside. Just a little too much butter for me but heck, it tasted so good!! My br are half of the pan!! Thank You!!! Perhaps you can make a healthier option sans butter? Thanks again!

    Reply
  • Jessica April 16, 2016, 7:22 am

    5 stars
    I don’t usually eat brownies but had a craving for one. Googled chocolate brownies and this recipe came up. I’m so glad I made it, it is absolutely delish! I didn’t have enough white sugar so substituted half with raw sugar. I also added a few squirts of maple syrup, thinking it wouldn’t be sweet enough. I cooked it for 30 minutes all up and ate it warm. I loved the gooey fudgey texture. It is quite rich so one small piece was more than enough. Thanks for the quick & easy recipe, I will be making it again!

    Reply
  • Leanne April 9, 2016, 12:32 pm

    I have made these brownies several times and they are wonderful. Always get rave reviews. Thank you for sharing.

    Reply
  • Evon April 8, 2016, 6:00 pm

    Hello ! Im from singapore . I just baked this ! The best brownie i ever had ! Easy and delicious ! Fudgy toooooo ! Omg my husband and kids gonna love this !

    Reply
  • Julia April 8, 2016, 5:48 pm

    I love these so much i made them and added chocolate chips and they were perfect! Thank you!

    Reply
  • Devin April 4, 2016, 4:55 pm

    This is my absolute favorite brownie recipe. I add about a cup and a half of grated zucchini (with the water squeezed out) and they’re a hot every time I bring them to work, and my roommate and I like to freeze them and eat them right out of the freezer over the summer

    Reply
  • Miley April 4, 2016, 2:39 am

    I would give this recipe 5 stars. These brownies are really fudgy. I dropped Hershey chocolate chips in mines and I did not use a double boiler. I just heated the ingredients slowly in a saucepan. I would omit the 2 tbsps of cocoa though because it was a little strong. I will be using this recipe from now on.

    Reply
  • Jade March 31, 2016, 3:33 am

    Love Love LOVE!!!!! really gooey, only issue was the mixture turned out to be not quite enough! Still loved may double the recipe next time!

    Reply
  • shunila March 29, 2016, 3:25 am

    This is nice!!! Could you also let me know a variation with dark chocolate (melted) instead of cocoa powder. Thanks.

    Reply
  • Leslie McCain March 26, 2016, 5:33 pm

    I just made these. They are amazing, and turned out just like the recipe states. There is a blaze on top and fudge inside. I added pecans. I will definitely make them again…….tomorrow!

    Reply
  • patricia March 23, 2016, 9:53 pm

    OK OK you two are single-handedly responsible for my husband INSISTING on me making these each and every week…he is NOT a happy camper unless he has his fudgy brownie . After I have cut them, I put them in a tupperware box, and into the freezer…we are both happy to eat our daily one (HAH) right out of the freezer…lasts longer that way. THANKS …foolproof recipe, though I make it so often that I have simplified it so I COULD make it in my sleep…

    Reply
  • judy March 23, 2016, 2:25 pm

    made this tonight…just added a bit of sugar after tasting the batter 🙂 i knew it was going to be bittersweet, and should not have added the 2 tbs of cocoa powder (could i do that w/o jeopardizing the texture of the brownie?) otherwise, i love its chewiness. perfect with cold milk for midnight snack!

    Reply
  • Jacqueline Harris March 23, 2016, 11:01 am

    I was wondering if they can be made with margarine rather than butter. I have made these before with butter and they are fabulous, but margarine is all I have on hand. Thanks for the recipe

    Reply
    • Joanne May 18, 2016, 12:56 pm

      Hi Jacqueline, We have never made these with margarine, only butter. You may need to experiment yourself to answer this one! Good luck 🙂

      Reply
      • Lou July 10, 2016, 8:45 pm

        I made these with Olivio spread and they were delicious!

        Reply
  • Sophia March 21, 2016, 12:37 pm

    so fudgy!! as you said- better than the box! every time i make these people ask for the recipe- i’ve mixed in espresso powder and they were a hit, too! thank you for this great recipe!

    Reply
  • Nora Pettipas March 18, 2016, 1:30 am

    ***** Finally found the perfect brownie recipe. I am so pleased, thanks for sharing your secret with everyone 🙂

    Reply
  • Diane March 18, 2016, 12:35 am

    They’re good. I was expecting something a little more fudgy, but they’re still a fine treat. Very nice and moist. I feel a lot of recipes are a little dried out but this one was very good.

    Reply
  • Ruby March 17, 2016, 11:28 am

    These look delicious!
    My boyfriend and I don’t like super dark chocolate all that much, is it possible to halve the amount of cocoa to make them less bitter?
    I want them to be supee fudgey so i’d rather not use chocolate. Any suggestions for a way to make it not so bitter?

    Reply
    • Joanne May 18, 2016, 12:58 pm

      Hi Ruby, I recommend keeping the cocoa powder the same. These really are delicious brownies as is, but some readers have had success increasing the sugar called for in the recipe. You may want to read through to find how much extra sugar worked for others.

      Reply
  • Guila March 16, 2016, 7:17 pm

    These were SOOOO GOOD. Thanks for the recipe!

    Reply
  • K.A. March 14, 2016, 9:27 pm

    Well, I always made my brownies only with cocoa and added perhaps a chocolate bar with nuts only occasionally just because I was craving for some sweetness and finely chopped nuts. Yet it’s the first time I warm all together and then add the flour. Judging from the batter it will be amazing. This new way of mixing the ingredients certainly adds to the taste as they blend together much better.

    Reply
  • Patricia March 14, 2016, 9:25 am

    DID I MAKE IT?? I make it almost every week, as my husband will have no other!!! I have cut back on the sugar, added lots of nuts, but HOO BOY…we love it and have made it a jillion times. We particularly like using the vest quality Dutch cocoa powder…THANKS THANKS THANKS!!!

    Reply

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