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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1254 comments… Leave a Comment
  • Aileen M July 10, 2017, 2:28 am

    Great recipe, my family loved it! Try the recipe without making any changes at least once, you can then adjust as necessary. This is the recipe I’ve been looking for years, this recipe is for very fudgy brownies. I will be making it again tomorrow but I will use 1/2 cocoa so they are not so dark and bitter and will decrease some of the sugar, 1/4 to 1/2 cup less (personal taste) I wouldn’t dare to add more sugar to this recipe like others have.

    Reply
  • Angeline Seet July 3, 2017, 2:26 am

    It just came out of the oven and smells heavenly! Can’t wait to sink our teeth into it! Very very easy to make! Thank you so much! Love all the recipes I’ve tried from you both- never failed me!

    Reply
  • Nicole July 2, 2017, 6:40 pm

    I usually don’t like homemade brownies but saw this recipe had great reviews so a I decided to try it out. This was the best homemade brownie recipe I have ever had. The brownies taste amazing and are very easy to make. I chose to add a cup of chocolate chips to the mix and it was a great addition. I totally recommend this recipe.

    Reply
  • Kim July 1, 2017, 6:41 am

    I love this recipe! I will never look for a different recipe again. I did cut down the cocoa a tiny bit not too much and added slightly more sugar. I also added cut up marshmallows and chopped pecans. It was the best brownies I’ve ever made.

    Reply
  • Serena June 30, 2017, 11:25 pm

    I was so skeptical before making these due to so many bad recipes I’ve found online and wasted my time making. After baking and tasting these I was pleasantly surprised, I followed the recipe exactly and they turned out amazing, I 100% recommend trying them!!! This was a phenomenal recipe!

    Reply
  • malou June 28, 2017, 2:15 pm

    Loved the bitterness and the not too sweet! Perfect…Bitter is the new Black, right! We couldn’t wait for them to get cold. They polished the whole lot off in seconds…delicious and easy to make.thank you for sharing.

    Reply
  • Beatrice June 28, 2017, 12:57 pm

    They taste great and are SOOO easy to make!

    Reply
  • Clara June 28, 2017, 9:01 am

    This is the best recipe out there! Get compliments all the time and I’m asked to make these a lot!

    Reply
  • Vanlady June 26, 2017, 5:10 pm

    Perfect not too sweet brownies! my husband loved them which is great because he is a picky eater!, these were great! I wish I had still some around but we ate them all! I guess I’ll just have to make some more! thanks so much for these!

    Reply
  • Olivia Omar June 25, 2017, 2:42 am

    When I make these I also make some chocolate frosting (powdered sugar, melted butter, coco powder; ratios eyeballed). I add it to the top so it’s about one part frosting : three parts brownie. This helps to balance out the bitterness of the dark chocolate. My family loves this recipe, and I’ve heard they are people’s favorite brownies ever. I couldn’t ask for a better recipe, especially if you love dark chocolate like me. 11/10

    Reply
  • Little Miss Yum June 20, 2017, 10:00 pm

    So… I NEVER write reviews, and there are plenty here, BUT I have to say that these were sooooo good. Super fudgy and rich. I wanted to eat the whole pan but they’re so rich I just can’t. (which is actually a good thing considering…) Anyway, I added a bit of water so that I could mix it easier and I added a bit of agave for some extra sweetness. If you want it sweeter, I recommend that. It was perfectly sweet IMO. I probably added about 2 tbsp of agave. We put it in cupcake tins, it made exactly 16. Again, we’re obsessed and this can totally be made vegan.

    Reply
  • Orissa Toves June 18, 2017, 10:04 pm

    My son & I made your easy of the bone rib & BBQ for Father’s Day…it was a hit!!! Now we are going to make tour brownies. Sure we will love them.

    Reply
  • Sherria June 17, 2017, 4:58 pm

    Best brownie ever

    Reply
  • steph June 7, 2017, 7:01 pm

    My batter was a little too thick, so I melted a tiny bit of butter in the microwave and added it to the batter to thin it out before adding the eggs. This is the only problem I ran into while making them! However- this is a very, very dark chocolately brownie. If you enjoy sweeter (what I would consider a normal brownie), then this is not yours to make! However, that was my own mistake, and nothing on the recipe. It turned out very fudge-like, was not cakey at all. Enjoyed the texture and crispy-outsides but was not an overall fan of the lack of sweetness

    Reply
    • Vence June 15, 2017, 4:43 am

      Same result for me, the brownies were too bitter so I changed the ratio of the cocoa (dutch process) to ½ cup and added ⅓ cup milk. It was awesome, if you still don’t get the sweetness you desire, try adding one tablespoon of sugar. Hope it helps!

      Reply
    • Mike Brinovec June 22, 2017, 8:01 pm

      did your additional butter easily incorporate into what you already had? My mixture before the eggs was also very thick and the butter I added never worked in, now I just have a pool of butter around what I already had, where did I go wrong?

      Reply
      • Sharon Wheeler July 13, 2017, 6:24 am

        Mike, Sounds like you didn’t mix it enough on the stove when the butter is to melt with the chocolate. Hope this helps. I give it 5 stars.

        Reply
  • Alicia M June 6, 2017, 11:57 am

    I loved the texture of the brownie but they tasted really bitter, and they took an hour to cook. I’ll have to try and figure out a different cocoa and sugar ratio.

    Reply
    • Vence June 15, 2017, 4:40 am

      How about changing the ratio of cocoa to ½ cup and add ⅓ cup milk? I’ve tried it, and it turned out awesome!

      Reply

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