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Easy Fudgy Brownies Recipe – Better-Than-The-Box

How to make the best fudgy brownies from scratch. These brownies are much better than the box, just read the reviews! Jump to the Easy 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.

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!

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!

How to Make Brownies that are Better than the Box

This recipe is perfect for boxed brownie mix 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. These brownies are rich and 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.

Easy Fudgy Brownies 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 Powder

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.

Easy Fudgy Brownies

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 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 – Better-Than-The-Box

  • 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, use slightly less if using fine sea or table 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 the 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.

    Stir in the vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.

    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 thick). Beat vigorously here. You want to see the brownie 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.

    • 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 the 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 bit 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. Since the recipe calls for so much butter and so little flour, it is vital that the batter is beaten vigorously enough so that it 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.
  • 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: Serving Size 1 brownie / 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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1486 comments… Leave a Comment
  • Shana December 3, 2018, 9:54 pm

    These brownies were the best recipe I’ve ever made and I consider myself a brownie connoisseur! Only thing I changed was to substitute Bob’s Red Mill Gluten-Free All Purpose flour for the regular flour. There’s no way anyone would ever know they were gluten free. Absolutely perfect recipe – THANKS 🙏

    Reply
  • Nawaal November 7, 2018, 8:43 pm

    I have 3 questions. Can I substitute oil for butter? Also, for a gas oven, do I use bake or convection bake? And lastly, do you bake for less time with a larger pan?

    Reply
  • Nadine November 2, 2018, 9:57 pm

    So so so so good!! I am in love with these brownies. I’ve been on the hunt for the perfect brownie recipe and now i think I’ve found it. My husband isn’t a big brownie guy but he LOVED these!! Thanks for this great recipe. I foresee many brownies in my future. 🙂 Note: like you had mentioned, my brownies required the extra 10 minutes. 🙂

    Reply
  • Elizabeth Higgins November 2, 2018, 1:05 pm

    Brownies have always been my all time fave since childhood! So excited to try this at home with my family. Thank you so much for the recipe and the tips, Adam and Joanne!

    Reply
  • Sarah Brooks October 26, 2018, 12:33 pm

    I’ve made these a few times when I was living in NZ and the brownies always turned out perfect. I haven’t made them in a while since I moved, but these definitely taste a lot fudgier than before. There’s practically no cakeyness at all, just all gooeyness. Is it me or has the recipe changed quite a bit? I seem to remember a bit more flour and less cocoa powder and probably less butter too, in the previous recipe.

    Reply
    • Joanne November 9, 2018, 3:12 pm

      Hi Sarah, So sorry the brownies aren’t turning out for you. This recipe has not been changed since posting.

      Reply
  • Sarah Brooks October 26, 2018, 1:49 am

    Do these freeze well? I’m planning to make a double batch ahead of time.

    Reply
    • Joanne November 9, 2018, 3:13 pm

      Yes, absolutely. Wrap them well and store a month, if not more in the freezer.

      Reply

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