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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1113 comments… Leave a Comment
  • paula January 14, 2017, 8:03 pm

    After I tried many recipes, finally I found this recipe! The BEST OF THE BEST Thank you very much!

    Reply
  • Joanne January 14, 2017, 7:17 pm

    I tried your recipe, it’s excellent, only changes I made is I used the microwave instead of boiler method, it works wonderfully and cuts down on time and dirty pots, pans, dishes!
    To make them less of a bitter sweet chocolate taste, I added a half cup of milk chocolate chips to the batter and baked them for 10 minutes, then sprinkled some additional milk chocolate chips on top and finished baking. They were absolutely delicious and soon easy to make. Clean up was a breeze! Thank u Joanne!

    Reply
  • Austin January 14, 2017, 7:04 am

    Seriously! First, I made your No-Fail Blondies and it was AMAZING. Now, this, and it is AMAZING! Dammit, these are so gooooood! Perfectly sweet, very good chocolate flavor, excellent fudginess. Yuuum!

    Reply
  • Janet January 13, 2017, 6:48 pm

    Just made these 4 hours ago. Very disappointing. The batter made less that usual and so the brownies are thin. Even in your pictures they do not have crinkly tops. I had to cook them for 10 minutes longer and turns out they are still under cooked. It’s odd that as a child, everyone who made brownies had them turn out the same but now I can not find any recipe that makes them like when I was a child. I’d not call them fudgey but others would, I guess. They were chewy, and had crinkle tops. I’d not suggest these nor make them again. I do appreciate everyone who post recipes from scratch so I thank you for that.

    Reply
  • Kim Medows January 12, 2017, 12:14 pm

    Made these last night for a co-worker and they are a big hit. doubled the recipes and used a bigger pan and bowl. Sprinkled half with a little powdered sugar and drizzled the other with caramel. Yum Yum!!

    Reply
  • Nicole Blancia January 11, 2017, 7:28 am

    I’ve made this for quite a lot of times but I was wondering if I could somehow make the batter and refrigerate it, then bake it for the following day?

    Reply
    • Nicole Blancia January 11, 2017, 7:30 am

      Oops. I forgot to add it was amazing!!!

      Reply
    • Joanne January 11, 2017, 2:32 pm

      Hi Nicole, Great question, although, I’m really not sure what would happen. If you are worried about the brownies being fresh, they keep extraordinarily well (especially if cooled, wrapped, and refrigerated). We’ve have them in our kitchen for days.

      Reply
    • Janet January 13, 2017, 6:51 pm

      There’s no leavening in them so yes, covered with plastic wrap right on top of the batter, you could do that. But as Joanne said, you can make them ahead and they’d keep fine. You could gently heat them in the microwave or oven on the lowest setting, mine is 170F, for example, for 20 minutes, to warm them up, if that is your goal.

      Reply
  • Kathy January 10, 2017, 4:33 pm

    How much more sugar should I add to counteract the bitter taste? Thanks.

    Reply
    • Joanne January 11, 2017, 2:33 pm

      Hi Kathy, If you take a read through the comments, other reviewers have adjusted with more/less sugar to their tastes.

      Reply

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