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

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.

    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
  • Alavi Anan Meem November 28, 2017, 12:12 pm

    These turned out great! They are very sweet, though, and too moist. That might have been because I went overboard with the butter though. Thank you, it’s a very simple recipe.

  • Vickie November 20, 2017, 9:29 pm

    Made these tonight.They took 50 minutes and even tho they was done they tasted under cooked. Followed the recipe to a tee, Took too long to back. Won’t make agian.

    • Joanne February 8, 2018, 2:24 pm

      We’re sorry to read that Vickie, these brownies usually take around 25 minutes in our oven. They are quite fudgy so when you insert the toothpick, some batter will stick to it.

  • Rin November 18, 2017, 10:01 am

    Awesome, they taste delicious <3 I didn't have any unsweetened cocoa powder on hand, just some instant cocoa powder (which is cocoa combined with milk powder, sugar, and such) so I was a bit worried, but it came out fine after lessening the sugar a bit 🙂

    Thanks for the recipe!

    • Genna B. November 24, 2017, 12:13 pm

      I decided to surprise my family and make these fudgy brownies for thanksgiving. They turned out so well that they were asking for another batch! Thank you, this recipe helped a lot!

  • Evan November 17, 2017, 11:37 pm

    I found I needed to bake these brownies for over 50 minutes at such a low temperature, to get them to a point of reasonable doneness. Otherwise, they are delicious.

  • Lisa November 16, 2017, 9:26 pm

    I just made these brownies for the first time and they are incredibly fudgy and delicious!!! Definitely saving and sharing this! Thank you for posting and sharing Joanne <3

  • Rukshara November 15, 2017, 10:02 pm

    Wouldn’t only adding cocoa and no melted chocolate, make the brownies rather cakey?

    • Joanne November 16, 2017, 2:47 pm

      Hi Rukshara, These are actually very fudgy and not cake-like at all. That’s thanks to the butter to flour ratio. We use very little flour. You can always add extra chocolate (other commenters have done this), but the recipe above will definitely get you to fudgy brownie happiness.

  • June Yuan November 15, 2017, 11:11 am

    This recipe was better than the last brownie recipe I had been using. I melted 80 grams of dark (60%) chocolate in with the butter while it was on the double broiler. It created an even more gooey and fudge brownie.If you really want to make this special, take some sea salt and sprinkle it on top of the brownie batter after you’ve poured it out. A little goes a long way, but the contrasting flavors really make the chocolate brownie pop just a little more. Another thing would be to leave the brownie to sit a little longer outside of the oven so that it can solidify. If you don’t have patience, like me, I would recommend some vanilla ice cream to go with it. But if you by God’s will have any bit of patience, wait the next day- they taste even better.

  • Maryam November 14, 2017, 9:50 am

    Loved this recipe. Thanks so much for posting it. I sliced up some fresh habanero peppers and added it to the batter. The perfect balance and I’m so glad that there’s cocoa and not chocolate in the recipe, since I rather eat the chocolate plain!

  • Holly November 12, 2017, 11:54 pm

    Was wanting to make something sweet and easy. Came across this recipe and decided to try it, and I’m so glad I did! Was easy and tasted very good!! Will for sure make again!! Did add a few extra Tbsps of sugar. Super yummy!!

  • Kate Sterling November 12, 2017, 7:00 pm

    After reading the other comments, I guess I did something wrong in making these. Mine turned out very, very dry, so much so that I dumped them. I do love brownies and hated to see all that yummy cocoa in the trash.

    • Joanne November 13, 2017, 3:46 pm

      Oh no! Sorry sorry to read that. These should turn out pretty fudgy in the middle. Is it possible that you mis-measured the flour? Too much and it would have caused the brownies to come out dry. So sorry they didn’t work well for you!!


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