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.

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.

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

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)


  • 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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1050 comments… Leave a Comment
  • depatra October 17, 2016, 3:05 am

    When you say beat vigorously after adding each egg, do you actually mean beating the heck out of it using the wooden spoon? If I use a mixer, at what speed would it be? Also, on your note of 40-50 strokes after adding the flour, do I do this vigorously as well?

    • Joanne October 17, 2016, 1:19 pm

      Hi there, We don’t use an electric mixer for this recipe and find a spoon works just fine. If you do use a mixer, medium speed should do it. For the eggs, you are just beating until they are well integrated to the batter. When you are beating in the flour, you will notice the batter gets thicker with each stroke, which is why you will need to put a little effort into it.

  • Matthew October 16, 2016, 7:19 am

    Superb recipe and directions. Perfect result 1st time.
    Many thanks for this!!
    (the 10 minutes extra baking time applied for me)


  • Ciara Sitko October 14, 2016, 2:30 pm

    Made these today and absolutely loved them,I like mine sweet so added a little extra sugar and a little cinnamon and it made them even more amazing

  • Marquita Cottle October 13, 2016, 7:05 pm

    Can you substatute self rising flour

    • Joanne October 14, 2016, 1:50 pm

      Self rising flour will make these brownies more cake-like in texture, but if it is all you have, it should still make a pretty good brownie. You will just loose some of the extra “fudginess”.

      • Mich October 15, 2016, 10:44 am

        I have made these brownies more than half a dozen times now and they are gone in the blink of an eye. Popular at cake sales and with the family too. I add some dark chocolate roughly chopped to my mix or whatever we have to hand. I always use self raising flour as I’m in the Uk and I’m not familiar with the brand you mention however they always come out really well. I reduce the sugar to 200g (eases my guilty conscience). Just to say thanks as have tried other recipes but this is without doubt the best!

  • Savannah October 10, 2016, 8:48 am

    I’ve made these brownies many times over the last 6 months… and they are a hit. Every. Single. Time. Especially for dark chocolate lovers! Even for those who are not and usually eat regular homemade or boxed brownies. Dutch processed cocoa is great to use in this recipe, but basically any cocoa will taste good! Make these brownies and you will never want to try another recipe!!!

  • Kate October 9, 2016, 8:52 pm

    These are delicious! I like to substitute coconut sugar for the regular sugar. It takes a bit longer to melt the butter over the stove but you’re getting the nutritional benefits by not putting it in the microwave. Thank you!

  • Zander Richard October 9, 2016, 2:10 pm

    I made this recipe and I didn’t have unsalted butter however I just left out the 1/4 tsp salt and it tasted just fine. This is for anyone who doesn’t have unsalted butter in their fridge.

  • Rosemary October 8, 2016, 6:13 am

    I have made these twice and another batch is in the oven. Where I live the eggs are smaller so I decided to use three instead of two. This brownie recipe is now my family’s favourite because of the super fudgy richness 🙂 I totally recommend these!

  • RickB October 2, 2016, 6:59 pm

    Delicious. Made the recipe without any alterations and it came out perfectly. Rich, dense, moist and fudgy, exactly how I want my brownies to be. Will experiment with alternate fat sources in the future, perhaps substitute some applesauce for half the butter. These are a keeper.

  • Joyce October 2, 2016, 2:30 pm

    Just wanted to share that I made a half batch of these and they turned out pretty good, although a tad on the cakey side

    Substituted Bob’s Red Mill Ivory wheat flour and cut the sugar by 1/3 but it was still a little sweet.

    They were done in 15 minutes though since I only took up half a pan. Thanks to the other posters for stating what worked for them 🙂

  • Keila October 2, 2016, 1:40 am


    • Joanne October 10, 2016, 4:07 pm

      Hi Keila, We have only made these brownies with butter, however, other commenters have used coconut oil with success.


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