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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1143 comments… Leave a Comment
  • 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
  • Taryn February 27, 2017, 6:37 pm

    Guys. These were so terrible, I had to eat them all to make sure no one had to suffer through them. Sixteen stars.

    Reply
  • Lula February 22, 2017, 10:26 am

    These are great! I have been making brownie recipes all week and this is the first that actually turned out Fudgy. I used Droste cocoa and light brown sugar they are gorgeous.Could I double the recipe? And could I add marshmallows? 5 stars

    Reply
    • Joanne February 22, 2017, 1:47 pm

      Hi Lula, If you double, a 9×13 pan will do it (or use the same pan for thicker brownies) and yes to the marshmallows 🙂

      Reply
  • Naomi February 22, 2017, 2:12 am

    I made these this evening, and they were terrible!! I’m going to eat more just to make sure nobody has any they are that bad. Terrible =pretty awesome.Excellent recipe, easy and quick. 5 stars!!☆

    Reply
  • Elizabeth February 19, 2017, 2:35 am

    These brownies were amazing, my family loved it!

    Reply
  • D Christopher February 18, 2017, 3:05 am

    5 Stars for this recipe!

    Best brownies I’ve made to date! Such an easy recipe, simple ingredients and wow what an amazing brownie. I baked another 10 mins in my oven, and they came out crunchy on the top and gooey in the middle. My family loved it and we might have over indulged a fair bit!! Thank you 🙂

    Reply
  • SUSAN February 14, 2017, 9:29 pm

    OMG soooo good, with these brownies all things are possible! First time making this recipe, had just googled chewy brownie recipes and decided to go with this one and it was amazing! Chewy, fudgy and simply delicious. Had never made a brownie recipe in one bowl without a mixer just using a spoon, so I was slightly reluctant especially since today is Valentines Day. But I followed the recipe exactly with the exception of bake time, I baked it 5 or so minutes longer and I added another 3/4 cup of flour. Parchment paper is a must, easy peasy!

    Reply
  • Candy February 14, 2017, 6:38 pm

    These were great. Very simple and had no problems.
    Make sure you let them cool before taking them out of the pan to cut, haha.

    Reply
  • Christine E February 12, 2017, 9:18 pm

    This is the best Brownies recipe I have ever made. So chewy and perfectly moist. I cooked mine for 25+10 minutes (I added the additional 10 min as recommended) and they were perfect. Don’t do the toothpick test.. it doesnt work for this recipe. It will always be wet- thats how you know it will moist and chewy. Trust your instincts at 25-35 min. You can’t go wrong. Just make sure to let it cool at least 30 mins as per instructions. It helps when cutting them into perfect squares! Seriously, thanks for this recipe! It was easy to follow and very simple ingredients!

    Reply
  • Hunter E February 12, 2017, 12:33 am

    Been looking for good a scratch brownie recipe for a while now and I think this one finally gets to be my permanent pick. One addition that makes it even better if you have it handy—add one to two tablespoons of powdered espresso in with the cocoa. It’s not enough to give a noticeable coffee flavor, but it really enhances the chocolate flavor in any baked good made with powdered cocoa.

    Reply
  • Anon Emus February 6, 2017, 1:16 pm

    My heavens these are AMAZING! I made these last week and they turned out perfect. Suuuper fudgy and dense with a divine crinkly crispy top. I found them to be on the thin side as I used a 9×13 so next time I think I’ll use a square pan instead. Oh and I didn’t have exactly 10 TBS. Of butter so I subbed olive oil to make up for it and you couldn’t tell the difference. They stayed moist even after sitting out (in a Tupperware) overnight. 10/10

    Reply
  • Samantha February 1, 2017, 9:43 pm

    Tonight I wanted Smores brownies from Pizza Hut sooo bad but payday is not until tomorrow. This recipe was so simple and I had all the ingredients on hand. To fulfill my Smores craving I added a couple of handfuls of marshmallows to the batter and sprinkled some graham cracker crumbs and marshmallow on top near the end of baking. I’ll never order them from Pizza Hut again with a recipe this easy and this good at my disposal!

    Reply
  • Christine January 31, 2017, 8:02 pm

    Made these tonight, they are the best brownies I’ve ever made! My husband and I love semi to dark chocolate. I used good quality butter and cocoa and added a tbsp of espresso powder. I did bake the extreme 10 minutes and let cool a bit. Will definitely make these again! Thank you!

    Reply
  • barbara January 25, 2017, 3:50 pm

    They are baking right now but the batter was yummy i always scrape the bowl

    Reply
  • David W Lloyd January 23, 2017, 9:16 pm

    This is a duplicate description with corrections. Please delete my original response. This response does not include a star rating because my experience makes my rating irrelevant.

    My difficulty was my own fault. I never read directions. I read ingredients and make substitutions (such as using rice flour, ground flax seed, xanthan gum, and almond flour in place of wheat flour, and stevia instead of sugar). Then I combine those ingredients in whatever manner I see fit, and I only skim the directions for the baking time and temperature.

    Though I don’t recommend my own method, I know a lot of people approach recipes as I do, and in this case, the directions called for a significant amount of water that was not mentioned in the list of the ingredients. Worse, I used powdered eggs, and only added a minimal amount of water to reconstituted them. Consequently, my brownies were thin, overcooked, crumbly, and dry.

    I would suggest you put a suggested amount of water in the list of ingredients to help people like me who fail to read directions.

    Reply
    • June Wisering February 13, 2017, 12:04 am

      David W. Lloyd: Reading your list of unappetizing ingredient substitutions left me wishing you had edited your comments down to the last sentence.

      Great recipe! The last couple of chocolate recipes I’ve made (chocolate ice cream, chocolate oatmeal pecan cookies( called for unsweetened cocoa instead of chocolate pieces, and all three recipes surpassed my expectations – all seemed to simple, I worried if they’d be interesting and all were. These brownies are amazing! Thanks for sharing.

      Reply
    • T February 18, 2017, 11:20 pm

      The water is for putting the bowl over to heat up the mixture and melt the butter as you stir. Seemed unnecessary to me, as I melted the butter beforehand. The water does not actually go in the brownies, though…

      Reply
  • Christine January 23, 2017, 6:43 am

    The best homemade fudgy brownies I’ve ever made. I took the advice of adding a little more sugar (1/2 c. Extra) to cut back on the bittersweetness. Perfect, perfect, perfect!

    Reply
  • Ching January 21, 2017, 4:29 am

    Made these today! I was a bit worried about how bittersweet it would turn out (from what I read in the comments) but they’re actually a bit too sweet for our taste so I’ll probably be cutting the sugar in half next time. Besides that I find the brownies very fudgy and chocolatey rich! Thanks for posting this recipe 🙂

    Reply
  • Stacey January 20, 2017, 10:34 am

    This recipe was so good I am going to have to peruse your other recipes and give them a try. I did not want a “cakey” brownie so I am happy with how this turned out. A bit of a crunch on the top, and moist on the bottom. Melts in your mouth if you warm it up a bit. Overcooking it a bit seems to have given me the best outcome. Also I only used 1/2 a cup of cocoa, and threw in 2 blocks of semi-sweet chocolate. May reduce the sugar a smidge next time…which may have to be tomorrow at the rate we’re eating it.

    Reply
  • Ava January 20, 2017, 2:46 am

    Does it matter if you add the flour with the sugar, cocoa and butter mixture?

    Reply
    • Joanne February 6, 2017, 1:14 pm

      We recommend following the method shared in our recipe.

      Reply
  • Melanie January 19, 2017, 10:59 pm

    Perfect! We are partial to the Ghiradelli mix, but as I do not purchase any none organic foods I have been searching for a replacement I can make from scratch with quality ingredients. I only used 3/4 cup sugar and 1/4 brown sugar. I added organic chocolate chips and walnuts.

    Reply
  • Melissa January 18, 2017, 7:01 pm

    The worst brownies ever. At 30 minutes in the oven, the fork still comes out completely wet, not gooey, but wet. The temp in my oven is fine. The 1/2 cup flour may be the issue as there maybe should be more. Will not be making these again.

    Reply
  • Tanja January 17, 2017, 8:09 pm

    I made these today and they came out PERFECTLY. So easy and delicious. Next time, I’d use slightly less sugar, maybe 3/4 cup…but wow…great recipe!

    Reply
  • cinnamon January 16, 2017, 10:45 pm

    This recipe is excellent! It’s not bitter at all. I didn’t get the crinkles on top but i think that depends on the fat content in the cocoa powder and butter that u used. I didn’t use any expensive cocoa powder or butter but they still taste great. I followed the recipe exactly and bake for 20min in a 40litre oven.

    Reply
  • 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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