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

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


  • 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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1294 comments… Leave a Comment
  • Daniel May 31, 2017, 12:41 pm

    Hi! The Butter needs to be in room temperature?

    • Joanne June 13, 2017, 7:59 pm

      Since we are melting it, you can use the butter straight from the fridge.

  • wendy louise camber May 30, 2017, 2:04 pm

    Just made these they are delicious, I added chocolate and white chocolate chips. They are easy to make and the best Ive made. Thank you for sharing

  • Samantha May 30, 2017, 11:47 am

    I don’t understand how people can comment on how great the brownies are but they have completely altered the recipe. They are great! But how will you really know if you’re not even using the recipe as stated? Guess that’s just a personal pet peeve of mine.

    • Alicia June 4, 2017, 7:38 am

      I was honestly just saying the same thing. They say it’s a great recipe but changed half the ingredients lol

  • savannah rose May 29, 2017, 10:55 pm

    I made this recipe just like it asked except, I added half tsp peppermint extract and half tsp vanilla extract and created the perfect peppermint flavored brownies, probably would be really good for Christmas. <3 you could deck it out with powdered sugar and crushed peppermints to the top to make it extra special.

  • easy cooker May 29, 2017, 12:37 pm

    Why can’t I use salted butter then omit adding salt?

    • Joanne May 30, 2017, 2:09 pm

      You can use salted butter. It will work nicely.

  • lesliemakespiesforhomeless May 28, 2017, 4:14 pm

    Can I use peanut butter instead of butter if I wanna use cocoa powder but also making it peanut butter chocolate brownies

    • Joanne May 30, 2017, 2:09 pm

      Hi there, I cannot say whether or not peanut butter will work instead of butter. I recommend making the recipe as stated and possibly swirling in peanut butter to the batter.

  • Maggie May 28, 2017, 12:13 pm

    Best recipe ever! thanks for your wonderful recipe

  • Ashley May 27, 2017, 10:34 pm

    These were super easy to make and I loved the dark chocolate flavor that these had. Perfectly crisp on the outside and fudgey on the inside!

  • Amber May 22, 2017, 7:37 pm

    Best basic brownies recipe I’ve found so far! I did what the instructions said, even though I could have avoided the Dutch oven thing and gone for the microwave 🙂 I added chocolate chunks to mine. So good! 5 stars

  • Best. Browniew. Ever. May 18, 2017, 2:42 pm

    This is the best brownie recipe that I’ve found. Really chocolate-y. Rich bur not overly sweet. I add 1 C raisons because I make them for hiking snacks and they are a major hit with all of my hiking buddies. I’ve given out the recipe at least 6 times. When adding raisons, bake for 25 minutes.

  • Galder Jon May 17, 2017, 12:57 pm

    First dish in our brand new oven: Easy fudgy Brownies. Followed your directions and the result was the best brownies we’ve ever tasted.Thanks, you’re awesome!

  • Lena May 17, 2017, 1:12 am


  • Deja May 16, 2017, 5:43 pm

    This recipe was awesome. I substituted flax eggs for the eggs and halved the sugar. I also only used 1/2 cup of cocoa powder and one stick of butter to make a delicous brownie. I toasted some nuts a threw them in. Thank you for this recipe. My new fave!!!

    • Lyssa June 9, 2017, 4:48 pm

      Lmao that’s an entirely different recipe, girl.

  • Kimbers May 13, 2017, 2:21 pm

    Excellent recipe! Turned out fantastic! Thanks for sharing!

  • Sarah Pereira May 11, 2017, 5:39 am

    I made these, but used oat flour with 1/2tsp of guar gum due to a wheat allergy. They turned out delicious.


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