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 really are the best and are so simple to 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

4.7 from 394 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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993 comments… Leave a Comment
  • Julia Roslan August 23, 2016, 7:16 am

    Hi there. I’m planning to try this yummy recipe for my daughter’s birthday. May I know the baking time required if I use 12-cups muffin pan? Also, do I need to double this recipe or just maintain the way it is?
    Really appreciate your reply.

    Reply
    • Joanne August 24, 2016, 12:47 pm

      Hi Julia, You should not need to double the recipe. I have not made these in muffin cups before, so I’m not 100% sure what the baking time will be. I’d check around 15 minutes and then stay close to the oven after that to keep and eye on them.

      Reply
  • Ellen August 21, 2016, 9:41 pm

    The BEST and easiest brownie recipe I’ve ever made. I will gladly beak my diet for this anyway and have just a piece as a treat!

    I also made a homemade caramel sauce and added to the top with sea salt, BUT they are so fine without it! A must make!!!

    Reply
  • Deep August 19, 2016, 7:16 pm

    This recipe is the best recipe I’ve ever tried when I crave for something chocolatey. The texture is fudgey and dense but at the same time light. I added less sugar and it turned out perfect.

    Reply
  • Grace August 18, 2016, 6:34 am

    Very good! I mean super oeey-goeey chewy, crunchy shiny top, oh my goodness, I want the whole pan type of good. My only problem is they were waayyy too sweet for my taste. I added maybe an 1/8 of a cup less so I could get a feel for the recipe before altering it but still, super sweet. Otherwise, 10/10.

    Reply
  • Jane August 14, 2016, 10:43 am

    Dgtr-in-law made them with coconut oil. Best brownies EVER .

    Reply
  • Chrissy August 13, 2016, 9:59 pm

    If you didn’t follow the directions step by step will the brownies still come out okay. I followed the recipe exactly. Maybe 1 tsp of sal vs 1/4 tsp salt. Will that make a difference. I was super excited to see I found a good quick recipe. Hopefully they come out okay made them for a friends birthday.

    Reply
  • Meg August 11, 2016, 9:10 am

    Hi, I’ve made these brownies plenty of times and they turn out great. Just wondering if it’s possible to make it without vanilla extract? I’m all out at the house and at the stores.

    Reply
    • Joanne August 11, 2016, 12:06 pm

      Hi Meg, since you’re out, you can leave out the vanilla. There shouldn’t be too much of a difference.

      Reply
  • Ilona August 9, 2016, 8:00 pm

    I just made these because I was craving something chocolatey and only had cocoa powder and no actual chocolate. I was going to attempt your brownie mug cake but then I remembered I’d got a brownie maker for christmas that I hadn’t used so I decided to go all out and I’m so glad I did. The hot brownies were delicious and firmly up nicely (I’m terrible at cooking times on brownie so the maker was also a god send, ten mins and they’re cooked). Will definitely be my go to recipe now – thank you!

    Reply
  • Becky August 6, 2016, 11:03 am

    The brownies came out delicious but when I tried to cut them they broke in many pieces… What did I do wrong?

    Nevertheless my family ate them in 5 minutes!:)

    Reply
    • Joanne August 11, 2016, 12:30 pm

      Hi Becky, It’s possible the brownies were slightly over baked. I am so happy you and your family loved them anyway 🙂

      Reply
  • Dottie July 31, 2016, 3:41 pm

    I was looking for a quick and easy recipe. Reading this recipe and some of the reviews I decided to gave it a try. I must say, it was easy to make. Brownies did not even had a chance to cool off completely before half of the them were gone. This is a keeper for me. Thank You!

    Reply
  • April Conrad July 28, 2016, 4:20 pm

    Hello,
    Can I substitute coconut oil for butter? Is it the same amount as the butter?
    Thank you!

    Reply
    • Joanne July 28, 2016, 4:50 pm

      Hi April, Great question, while we have never done this ourselves, other commenters have had success with coconut oil.

      Reply
    • Melanie August 19, 2016, 3:12 pm

      Hi! I’ve made them win coconut oil a few times, equal substitution, and they are AMAZING! They give the brownies a slight coconut flavor, combined with that divine, deep chocolate flavor. Don’t fret if your batter seizes up for a moment after adding the eggs, it’ll smooth out. Hope this helps! Enjoy!

      Reply
  • Sindhu July 28, 2016, 2:59 pm

    Ohhh myy!!!This is such a wonderful recipe..This is my first time making brownies n they turned out amazing..They turned out so fudgy..woww n I made them in a cupcake pan..😁

    Reply
    • Sindhu July 28, 2016, 3:00 pm

      Great recipe!!!

      Reply
    • Mike August 2, 2016, 3:54 pm

      Was wondering how many brownies you got and how long you baked them. The cupcake pan is ingenious.

      Reply
  • Sandy July 26, 2016, 9:00 pm

    I finally made these nice looking brownie had to improvise with a glass pie container since no glass bowl. They still look good. I will comment about taste next time. Thanks

    Reply
  • Ruth July 24, 2016, 10:17 pm

    I tried this recipe for the first time today. I used black cocoa powder instead of regular cocoa powder. They had a deep, dark chocolate flavor, very moist, fudgey brownies. It will be my go to brownie recipe from now on.

    Reply
  • Reyciel July 14, 2016, 4:13 am

    I baked this yesterday and put some choco chips. Soft and Yummy! Will do this again but I will do it as Crinkles.😊

    Thank you and more power!

    Reply
  • Jessica Tolentino July 11, 2016, 2:45 pm

    Made this for the first time earlier and my husband loved it 🙂 I suggest doubling the recipe though for a 9×9 in pan for a thicker brownie 😉

    Reply
  • Ai July 11, 2016, 6:08 am

    1:00 am and I see a picture of brownies and instantly start craving, so I searched and found this recipe. And so glad I did! It was so easy to make and deliciously fudgy and chewy, just how I like it. I baked for about 30 minutes at given temperature. My only worry about making brownies was if I had enough flour as I had just made croissants a few days ago and hadn’t had time to stock up again, but this recipe called for so little that I still have some to spare! Thank you!

    Reply
  • Lou July 10, 2016, 8:48 pm

    Never buying boxed mix again. These were so satisfying and tasty with a fudgy texture. Easy and quick too. A keeper!

    Reply
  • 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
    • Cherry August 6, 2016, 9:32 pm

      Make sure that you measured your flour correctly, the best thecnique to do so is spoon and level. And make sure that you are using large eggs, not medium.

      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

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