Easy Fudgy Brownies Recipe with Video

How to make the best brownies from scratch. These are way 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. 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!

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.

Rich and fudgy brownies recipe! With dense, fudgy middles and the best crinkly tops! They are way better than the box, just read the reviews!

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.

Rich and fudgy brownies recipe! With dense, fudgy middles and the best crinkly tops! They are way better than the box, just read the reviews!

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 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 with Video

  • 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.

    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: 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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1411 comments… Leave a Comment
  • Mitzi May 20, 2014, 10:54 am

    I was looking for a not too sweet brownie recipe using cocoa powder instead of melting chocolate. this is so good–its so moist and not too sweet. I wonder if this will work with cream cheese frosting (marbled cheesecake brownie). 😉 i will be baking this again and again, gem recipe.

    Reply
    • Joanne June 20, 2014, 2:06 pm

      Oh, great idea. You should try it, I bet the cream cheese swirl would work really well.

      Reply
  • Milly May 19, 2014, 5:50 pm

    These were delicious! I actually had to cook them about 20 min longer and let them set up in the fridge overnight. I made caramel sauce and drizzled that over top then sprinkled with sea salt. Perfect “adult” brownies!

    Reply
  • jacqueline May 19, 2014, 4:26 pm

    made these and it wa so simple the family loved them’ thanks for recipes…Cheers!

    Reply
  • Pai May 17, 2014, 8:31 pm

    This is the best brownie recipe ever! Made these for my mom’s birthday and everybody loved it. Now this is my go to brownie recipe. Thanks a lot!

    Reply
  • Ash May 17, 2014, 1:15 am

    These are amazing! My new go-to recipe for brownies. I used margarine instead of butter, beat the butter mixture with the electric mixer briefly after heating and cooked slightly longer than the recipe calls for- but it probably didn’t really need it. I added marshamllows, which for some reason rose to to the top, and made the top especially crackly and chewy. Chocolately, moist perfection 🙂

    Reply
  • Rachel May 16, 2014, 1:06 pm

    Happened upon this recipe while looking for an easy brownie recipe and these are awesome!!! Love that they have less sugar than your typical brownie recipe and we also love that dark chocolatey taste to them. Really delicious! I had to cook mine about 10-15 minutes longer than the recipe called for too and even after that they were still moist and fudgy – delish!! Thanks for posting this great recipe!

    Reply
  • Naija May 15, 2014, 4:30 pm

    First batch i made was horrible, misread the recipe and put 1/4 cup of salt instead of teaspoon and was absolute salt fest. Second batch….was wonderful! Family, loved, loved, loved this recipe and it was just plain delicious and didn’t have that much sugar. Thanks so much for the recipe and looking forward to make this again for my family and this time with walnuts instead of adding chocolate chips.

    Reply
  • Charis May 13, 2014, 11:12 pm

    AMAZING!!!!! I love these brownies!! They really were fudgy, chocolatey, rich, (not cakey at all hooray!!)! I baked these for 15 minutes in little aluminium foil cupcake cups to reduce the hassle (and also to accomodate my weird oven haha).

    I love the flavour of brown sugar, so I used half brown and half white sugar. I also reduced the sugar quantity to 200g instead, and found that these brownies were a bit more sweet than bittersweet for me. I will reduce the quantity further next time!

    (Dear Joanne: would I have to reduce the flour level to compensate when I do this the next time? I did not reduce the flour level/change anything else besides the 200g sugar alteration this time and they were OK!)

    Joanne, thank you for sharing this beautiful recipe! It’s easy, simple, and it really works well 😀 I have finally found my go-to homemade fudge brownie recipe!!! YAY!!!

    Reply
    • Joanne May 16, 2014, 11:27 am

      You are very welcome! We’d stick to the same flour amount for now. If the brownies turn out dry, you could try reducing the flour a little.

      Reply
  • Keri May 12, 2014, 10:15 pm

    This is my go-to brownie recipe. I love it. My kids love it. Sometimes by chance, it’s been altered. For the most part, I use a cup of butter, and everything else the same, and it makes the batter a little easier to spread, but still pretty dense, fudgy and delicious. I’ve never had an issue with bitterness. And believe me, if I had, my kids would have said something, instead of inhaling the whole pan of them, everytime. I also cube the butter, rather than just letting it sit whole, it seems to melt and combine quicker.

    Reply
    • Keri May 12, 2014, 10:17 pm

      I also grease the pan, rather than using foil or parchment.

      Reply
  • Hilary May 12, 2014, 8:01 pm

    Like some others, my “batter” was very thick (more like cookie dough), never got a smooth, glossy texture, and baked into a strange consistency, sort of like grainy spoon bread. The flavor is fine, but I can feel sugar crystals crunch when I eat it, like the ingredients never really became incorporated into a batter. I kind of want to try again to see if I can get a different result. (I wonder if it was too hot when I added the eggs. The batter got much, much thicker after the addition of each egg.)

    Reply
    • Joanne May 16, 2014, 11:43 am

      Adding the eggs should make the batter more like a thick shiny pudding. We’re not really sure why the batter would be so thick. We hope a second try turns out better! Thanks for commenting 🙂

      Reply

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