Easy, Fudgy Brownies Recipe from Scratch

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.

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!

Fudgy 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.

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 eggs, cold

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). 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.

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

AUTHOR: Adam and Joanne Gallagher

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1175 comments… Leave a Comment
  • Alyssa April 23, 2017, 12:40 pm

    This is my absolute go-to recipe. Sometimes I put the batter into mini cupcake tins and pipe homemade buttercream on top. They are a huge hit at parties. Thank you for this amazing recipe

    Reply
  • Natalie April 22, 2017, 9:05 pm

    Terrific brownies. Super fudgey and just sweet enough. Will make these again and again.

    Reply
  • Joanne April 16, 2017, 5:39 pm

    Bittersweet goodness. A big hit at our house. Thank you for this simple, delicious recipe!

    Reply
  • Baker 0361 April 11, 2017, 3:02 am

    i have tried quite a few brownie recipes ( just to find the perfect one) and this one is by far the best. The whole family has gobbled them down.I found adding a little sugar made it more to my liking. Overall – 5/5 😀😉

    Reply
  • Angie April 8, 2017, 2:43 pm

    I made these today and they are so good. I’m not a big fan of brownies. But as im teaching myself about baking cakes mostly. I should know how to make a good brownie. This recipe was great to follow and best result. I give you 10/10…Thank you for sharing this recipe and I will be adding this to my cook book. A big Thank you.

    Reply
  • Nguyen Huyen April 6, 2017, 10:15 am

    Thank for sharing.I like this recipe.Thankyou.

    Reply
  • Whitney Rhodes April 5, 2017, 7:08 am

    Wow! Made them with sugar in the raw (had to stir longer) and unbleached non-GMO flour and within 10 min after cooling, this family of four had gobbled them all up! Great recipe; double-boiling process was easy and smooth considering same bowl was used for mixing! Recommend and will be adding it to recipe book! 😉

    Reply
  • Bryan March 29, 2017, 3:37 pm

    These are by far the best brownies I’ve ever had,store bought or homemade. Used white whole wheat flour and was worried they’d taste dry/cakey but not at all. Ended up baking them for 35 minutes, and toothpick was still pretty covered, but tossed in the freezer for 30 minutes and they came out perfectly

    Reply
  • Gf girl March 29, 2017, 2:59 pm

    Just to say I’m gluten intolerant and used gluten free self raising flour.. they came out amazing!

    Reply
  • Ange March 28, 2017, 3:30 pm

    These brownies are the best I’ve ever had! I started trying to do the double boiler technique but it was too cumbersome and I’m impatient so I just microwaved the butter/cocoa powder/sugar/salt and everything turned out fine. I did have to bake for 30 minutes and it was perfect! I’m amazed that top-notch chocolate brownies are this easy!

    Reply
  • Karen March 28, 2017, 10:53 am

    This is the PERFECT brownie recipe. I used a combination of pure cane and granulated sugars. I also baked them for ten minutes longer than called for in the original recipe. They were DELICIOUS: the perfect textures of crunchy on the outside and soft in the middle. The first time I made them I forgot to add the 2 TBSPs of cocoa powder (so I only used the 3/4 cup) and they were great. This time around, however, I ensured that the 2 TBSPs of cocoa powder were added and they tasted. I placed them in the freezer for about 20 minutes to firm them up and help with the cutting process. Thanks, Joanne and Adam, for sharing another one of your wonderful recipes!

    Reply
  • Irina March 25, 2017, 11:31 am

    Just one question, there is no need for baking powder ?

    Reply
    • Joanne April 5, 2017, 12:50 pm

      Hi Irina, You are correct. There are no chemical leaveners added to this recipe. These brownies are more dense (in a good way) and fudgy because of this.

      Reply
  • Cassidy March 25, 2017, 9:17 am

    This is my tried and true brownie recipe. It’s always a hit with my family, never had a single complaint about this. Always turns out perfect, even though I tend to cook it for a little longer than the recipe dictates. But, so, so, good. I’m going to try make it gluten free at some point for some of my celiac family members.

    Reply
  • Jon March 22, 2017, 8:35 pm

    Ummm to be honest, I think You should add more time and temperature for baking. It was great and simply recipe tho ! It takes lots of time almost 20 minutes more.

    Reply
  • Kathleen Colarusso March 22, 2017, 1:10 pm

    Great brownies and recipe was easy! But always have problems cutting them! Wait for cooling, but never get even edges, and messy out of pan, not like the pictures! Suggestions? 5 stars. Thanks, Kathleen

    Reply
    • Joanne April 5, 2017, 12:51 pm

      Hi Kathleen, We have found that placing the uncut brownies into the freezer until firmed up slightly helps when it comes to getting those perfect edges.

      Reply
  • Tulip March 20, 2017, 9:36 pm

    The WORST brownie recipe I have ever made

    Reply
  • kflo March 17, 2017, 8:14 pm

    These taste pretty good but very very cake-like. Did not come out like the photo…are not moist….oh well! They are very easy to throw together on the plus side.

    Reply
  • Emmanuela Koranchie March 17, 2017, 5:16 pm

    I do not usually do reviews but I tried your recipe and it was amazing! I then lost your recipe (for some reason i had no idea where i saved it).

    I tried loads of other recipes trying to replicate this and it was not the same. so glad i found the recipe again!

    Thank you so much xxx

    Reply
  • Adel March 16, 2017, 1:19 pm

    OMG these are my dessert crack. No. Joke. Best brownies ever and I have tried over 25 different recipes. Oerfectky fudgy,and gooey! Only changes I made was that I melted the butter in the microwave then mixed the sugar and cocoa powder.

    Reply
  • Hwi March 13, 2017, 11:47 pm

    First time attempting to make brownies from scratch. I added a small handful of milk chocolate chips to balance out possible bitterness and used 1 tbl of vanilla paste. I used two duck eggs, also. I made these as cupcakes as I don’t have other tins, but did have cupcake wrappers! I put a healthy tbl in each one. Other than that, followed the recipe exactly, including heating the butter, sugar, salt together, letting it cool, adding cold eggs, and just using a wooden spoon. The batter was not goopy at all, it rolled itself into a soft ball. Minimal mess. Crispy top and sides, super fudgy inside. 33m @325. Thank you so much for this perfect brownie recipe!

    Reply
  • Kay March 13, 2017, 10:17 pm

    I selected this recipe for my first brownie attempt. I microwaved the butter because I didn’t know if my glass mixing bowl was heat-proof. I forgot to add the additional two tablespoons of cocoa powder. It was still so very delicious! This is an immediate keeper for us.

    Reply
  • Paris March 12, 2017, 6:04 pm

    These are the only brownies I make anymore. I use only half the butter (we didn’t care for the strong butter taste) I just put everything in one bowl at once. No stovetop, no extra dishes to wash! Easy and delicious! Thanks!

    Reply
  • Shannon March 12, 2017, 7:07 am

    Hi, I just want to thank you for giving us the most amazing brownies ever!! I have tried many homemade brownies that called for chocolate squares. They always turn out worse than boxed brownies. So after years of trying I had just given up and bought the box. Then I came across your recipe and saw you used coco powder. The boxed brownies always have coco powder, so I figured I should try yours. OMG!!! Seriously the very best brownies I have ever had!!! I think those that had an issue with your recipe must not have read the description and recipe. You clearly say they are very semi sweet and chocolaty. Also I can’t find where it says anything about adding water. You make a point to tell us the batter will be thick. I found the description and directions clear, detailed and easy to imitate. Thank you so much for your recipe and the time you took to explain how to get the perfect brownies!

    Reply
  • Becky March 11, 2017, 11:22 pm

    They’re excellent!! However, suuuuuuuper chocolatey! I think next time I make them, I won’t add the 2 extra tablespoons of cocoa. I’ll just use the 3/4 cup. Definitely 5*, though!!!!

    Reply
  • CharB March 4, 2017, 11:30 pm

    I made these today. They turned out great! I added chopped pecans and upped the sugar to 1 1/2 cups per author’s recommendation. I will definitely be adding into rotation. Can’t wait to share with friends and family!

    Reply
  • Thom Ingle March 3, 2017, 9:10 am

    I forgot to leave my five star rating! I also baked about 10 minutes longer..resist adding more flour…that only makes them more like cake. I used parchment paper the last time I baked,as was suggested…will always use it in the future. Can NOT trust the toothpick test, will always be wet. These are extremely moist fudgy brownies but are not gooey and raw batter like…they are perfection!

    Reply
  • Thom Ingle March 3, 2017, 9:03 am

    The best brownies EVER! Rich,fudgy and delicious! And simple ingredients most everyone keeps on hand…I receive compliments each time I bake them for someone…

    Reply
  • LUCY March 1, 2017, 12:56 pm

    Best brownies ever! Quick & easy recipe. I used Crisco instead of butter, and just microwaved it to melt.

    Reply
    • Taylor March 13, 2017, 7:42 pm

      Did you use they same amount of crisco?

      Reply
  • Bonnie February 28, 2017, 3:17 am

    I want to give his recipe all stars, but noticed I did four. Please accept my apologies. I had already sent it. Then, after the fact, it was too late. I try again🙂

    Reply

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