Easy, Fudgy Brownies Recipe from Scratch

How to make brownies that are better than the box. Jump to the Easy, Fudgy Brownies Recipe or watch our quick recipe video showing you how easy it is to 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. These are just as simple as our No-Fail Blondies recipe so if you’re in the mood for something a little less chocolaty, they are definitely for you!

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How to Make 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.

Brownie in a MugYOU MAY ALSO LIKE: If you need a quick fix, try making our 5-Minute Microwave Brownie in a mug with coconut oil (or butter), brown sugar and if you like it, a splash of coffee!

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 cold eggs

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). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). 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.
  • Some readers have had problems with the fat separating during baking. This is a common problem with baking brownies. Since the recipe calls for so much butter and so little flour, it is very important that the batter is beaten vigorously enough so that the batter emulsifies. Otherwise, you risk the fat seeping out when baking in the oven. Just after adding the flour, you should be beating for about 40 strokes until the batter becomes very thick and begins to pull away from the sides of the bowl. If you are not strong enough to stir a heavy batter by hand, use a mixer.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Calories 158 / Protein 2 g / Carbohydrate 21 g / Dietary Fiber 2 g / Total Sugars 16 g / Total Fat 8 g / Saturated Fat 5 g / Cholesterol 42 mg
AUTHOR: Adam and Joanne Gallagher

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1255 comments… Leave a Comment
  • Mary October 12, 2014, 3:01 pm

    Hi Joanne! Thank you so much for this marvelous recipe!! I tried and it came out so well!! I put a lot a cashew nuts as well. Just took it off the oven 😉
    Honestly in my case I thought the mixture was a bit bitter for me, as I prefer it sweet. So I added around 75g more sugar and it tastes splendid!!

    Thank you once again for this GREAT recipe!! All the best 🙂

    Reply
  • Tia October 11, 2014, 11:28 pm

    Oh My God ! They’re in the oven and the house smells really good ! I’ve made it really thin because I like my brownies that way . Thanks for sharing this amazing recipe ! I have no chocolates in hand but Im craving for Chocolate brownies and then I found your recipe which only requires Cocoa powder . Thanks a lot ! I love it . Lots of love from Malaysia . Thanks again XD Im so happy . You made my day .

    Reply
  • Laurie October 10, 2014, 6:55 pm

    Wow…this is an awesome recipe…It was so easy to make and the brownies are delicious…the only problem I had was it took 40 minutes to bake…not really a problem though…just had to keep my eyes on them and keep checking…Thanks for the great recipe.

    Reply
  • Jack October 9, 2014, 6:49 pm

    Love this brownie recipe, I seem to always find myself back here making them again and again..

    Thankyou for the delicious recipe!

    Reply
  • Julia in China October 9, 2014, 7:48 am

    Oh my word, made them today, and they were absolutely delightful! What an easy, well thought out and fast way of making finger-licking brownies. Will be making these again and again for my chocolate loving family.

    Reply
  • Brian October 8, 2014, 1:38 pm

    These brownies are amazing. The last time I made them I folded in about 3/4 – 1 cup of shredded coconut. Best brownies I’ve ever had, let alone made!

    Reply
  • Ash October 7, 2014, 5:50 am

    AWESOME recipe. Easy to make and super delicious.

    Reply
  • Tanya October 6, 2014, 10:01 am

    Oh my goodness just made these brownies and they are SO good! I used raw cacao powder in place of cocoa and coconut flour instead of normal. I also added a few chucks of dark chocolate instead of nuts 😉 super yummy!

    Reply
  • emma October 6, 2014, 4:38 am

    Best Brownie Recipe simple and easy one pot, so not much to clean up !!! I love these brownies! So so good straight out the oven with ice cream and whipped cream , no need to go out for desert anymore.

    Reply
  • emma October 6, 2014, 1:56 am

    Just made these ! They are in the oven now. mmm yummy

    Reply
  • Hayley October 5, 2014, 11:25 pm

    Truly the best brownies I’ve ever eaten, and my boyfriend agreed! They’re phenomenal, and incredibly easy to make with very few dishes to clean up after. I’ll never make a different brownie recipe ever again. Just perfect.

    Reply
  • Asma Rahmatalla October 5, 2014, 9:34 pm

    I love this recipe but I have a big family so the amount t is too little do you think you could tell me how much ingredients I need if I want to make double the amount (36)?

    Reply
  • Rowan Hannah October 2, 2014, 4:22 pm

    Is it okay to use salted butter?

    Reply
    • Joanne October 3, 2014, 11:10 am

      Yep! You may want to consider reducing the amount of salt called for in the recipe, though.

      Reply
  • Heidi October 2, 2014, 11:31 am

    Just found this recipe and tried it. Fantastic! I made them as mini brownie bites in a mini muffin tin, and they turned out pretty close to the description of the originals…gooey on the inside and kinda crispy on the top! They ended up taking about 15-18 minutes to bake. I do agree with another comment that the double-boiler method seems like over-kill. I’ll try just melting the butter in the micro next time. Thanks for the deliciousness!

    Reply
  • Donielle October 1, 2014, 8:50 pm

    These are perfect and the instructions were spot on–write down to the number of strokes to incorporate the flour!

    Reply

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