An easy recipe for homemade brownies made in one bowl using just a few simple ingredients. This is the only fudgy brownie recipe you will ever need!
There are a few recipes I feel everyone should have in their recipe box. The first one is a really good chocolate chip cookie recipe and the second one is a simple brownie recipe. Not just any brownie recipe though, but a super chocolatey, fudgy, and dense one.
This brownie recipe from scratch delivers all of that, plus it’s so easy to make you’ll feel like you’re doing something wrong. Or wondering if something so delicious can really be that easy. The answer is YES!
You only need one bowl, 7 ingredients (including the vanilla extract and salt!), and about 10 minutes to prepare these brownies. You don’t even need a mixer or anything fancy to make them either. It really doesn’t get much easier than that!
Ingredients For This Recipe
This easy brownie recipe is made using cocoa powder rather than melted chocolate. But don’t worry, these still turn out perfectly fudgy every time! Here’s what we’ll be using to make this simple brownie recipe:
- Unsalted butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
- Granulated sugar: Sweetens these homemade fudgy brownies without taking away from the rich cocoa flavor.
- Eggs: I suggest room temperature eggs because they incorporate into the batter more thoroughly. If you forget to set them out ahead of time, just fill up a small bowl with some warm water and let the eggs sit in it for about 5 minutes.
- Vanilla extract: Pure vanilla extract is best, but imitation vanilla extract works too.
- Unsweetened cocoa powder: Makes these easy brownies from scratch taste super chocolatey.
- All-purpose flour: The batter is pretty thick so be sure to spoon your flour into your measuring cup and level it off with the back of a knife. Too much flour can lead to a cakier brownie and we’re going for fudgy ones here!
- Salt: Balances out the sweetness in these brownies and enhances the chocolate flavor.
How To Make Homemade Brownies
1. Melt some unsalted butter and set it aside to cool for a minute or two. You don’t want the butter piping hot, otherwise, you may end up with some scrambled eggs in your batter.
2. Once the butter has cooled for a couple of minutes, whisk in some granulated sugar.
3. Mix in a few room temperature eggs and vanilla extract.
4. Sift in some all-purpose flour, unsweetened natural cocoa powder, and a little bit of salt. I really suggest sifting in the dry ingredients so that you remove any lumps of cocoa powder.
5. Whisk or stir in the dry ingredients until just combined. You can either use a rubber spatula or whisk for this step.
6. Once the batter is mixed up, you’ll pour it into your prepared baking pan. It’s also important to spray your pan really well with nonstick cooking spray, otherwise, the homemade brownies may try to stick to the pan.
For easier cleanup, I like to line the pan with aluminum foil first and then spray it with nonstick cooking spray. This will also make it easier to lift the fudgy brownies out of the pan and slice them.
How long do I bake brownies?
I suggest keeping an eye on the brownies and checking them at about 25-26 minutes. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
Can I use a smaller baking pan?
If you don’t need to make an entire 9×13-inch pan of homemade brownies, feel free to cut the recipe in half and bake the brownies in an 8×8-inch baking dish instead.
How long do they last?
They will keep for 3-4 days at room temperature in an airtight container.
Can I freeze them?
Yes! If you need to store them longer, you can freeze the brownies, thaw overnight in the refrigerator, and bring to room temperature before serving.
How do I make brownies more interesting?
You can top them with some chocolate ganache, chocolate buttercream frosting, or some ice cream and homemade magic shell!
- Make sure to let the melted butter cool slightly before whisking in the rest of the wet ingredients.
- I suggest using room temperature eggs for this recipe. To get your eggs to room temperature quickly, simply place them in a bowl with warm water and let them sit for 5-10 minutes before using them.
- When measuring your flour, avoid scooping it from the container. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to sift the dry ingredients before adding them to the wet ingredients. This will remove any lumps of cocoa powder in your brownies.
More Easy Brownie Recipes to Try!
- Cheesecake Brownies
- Raspberry Cheesecake Brownies
- Salted Caramel Brownie Bites
- Fudgy Peanut Butter Cup Brownies
- Raspberry Brownies
Homemade Fudgy Brownies
- 1 cup (230 grams) unsalted butter melted and slightly cooled
- 2 1/4 cups (450 grams) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (85 grams) unsweetened cocoa powder
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- ½ teaspoon salt
- Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with foil, making sure to leave some overhang for easy removal, spray the foil well with nonstick cooking spray, and set aside.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined, then whisk in the eggs and vanilla extract until fully combined.
- Sift in the cocoa powder, flour, and salt and continue whisking until just combined, stopping to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared baking pan and spread it around into one even layer. Bake at 350°F (177°C) for 26-32 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and allow to cool before slicing into bars.
I found after taking these out that they were sort of rubbery. Instead of these being more Cakey, it felt like I was biting into a soft chocolate bar, these were very dense. Good thing my sister liked them, or it would be a waste of ingredients. I looked over the recipe and I did everything correctly, what could I have done wrong?
Hi, Annabel! These brownies aren’t meant to be cakey, they’re meant to be dense and fudgy. If you found them to be too rubbery, it could be from over mixing the batter. You only want to mix in the dry ingredients until just combined.
Just made these for after dinner because my original dessert was missing an ingredient and I had all of these in the cupboard. These are dense and fudgey, super yummy! Advice on the temps for the eggs as well as butter was spot-on, but I’m not surprised, as I used to work in a bakery under a pretty exacting pastry chef. She would say the same things if we were making different dessert bars and such. Always assemble all your ingredients before beginning and let butter melt at room temp. Also lining the pan with foil was genious, so you can get every fudgey morsel. I’m definitely bookmarking tbis one!
I cooked the brownies in a 10″×11″ dish for 30 mins but they didn’t turn out fudgy? What could have gone wrong?
Hi, Meryl! Were the brownies cakey or did they not set up properly?
Hi, can I add nuts to the batter? Do I need to change measurements for other ingredients?
Yes, that would be fine! You can add 1 cup of chopped nuts, no need to adjust any other ingredients.
They didn’t turn out right I have no idea what you did but I followed 100% correctly and it didnt even come close
Sorry you had trouble with the recipe, Samantha. Can you elaborate on what happened with the brownies? I’m happy to try to help you, but I’ll need a bit more information.
Best brownies EVER!!! I make these frequently and always get compliments– don’t expect the overly sweet box mix taste (while I do love those) these are much richer and less sweet- makes a perfect pairing with Mayfield ice cream! And only using one bowl? Amazing. My go to brownie recipe.
Hello! I love the idea of this recipe! One question: is the vanilla extract essential, will removing change the essence of the brownie? Thanks
It may change the taste slightly, but I think it would be okay to leave it out.
The best recipe for fudgy brownies!!
All the recipes i tried so far were a success! I’ve been looking for years for brownies recipe that is that good and it actually exceeded my expectations! It tastes like my favorite bakery’s brownies! Now im never buying them, the recipe is super easy and takes no time !
I went a bit further and added walnuts, crunchy cookies and marshmallows on top and it looked amazing! “ rocky road style”
Thank you for the instructions and tips! Always useful ?
You’re the only page i trust blindly when it comes to first trials! i never hesitate to try one of your recipes when i have people coming over!
Loads of love from Cairo,Egypt
Thank you, Rania! So glad you enjoyed the brownies!
Hi I tried this recipe tastes awesome …but there’s a crunchy crust formed on the top. I can actually see 2 layers when I cut it one with the crust and the bottom layer which is soft . Please let me know how to get rid of the crunchy crust. Thanks in advance .
It’s normal for brownies to have a thin shiny crust on top. Is it really crunchy? If so, they may have just been slightly over baked.
Hi what would be the suggested temperature and time. It’s not the shiny crust it’s quite a hard crust that’s being formed.
If you’re making them in a 9×13 pan then I suggest baking them at 350°F for 26 to 32 minutes. It may be good to check your oven temperature with an oven thermometer too.
N also how much beating is required for this recipe.
Should the ingredients just be mixed or can they be beaten in a stand mixer for a couple of minutes.
You only want to mix in each addition until just combined.
I followed the recipe exactly and the brownies did not turn out well. They are not at all fudgy, but rubbery and way too sweet. I’m in my late 30s and have been baking since I was a child. These are the worst brownies I’ve made.
Sorry the brownies did turn out well for you, but they certainly shouldn’t have been rubbery. Did you double check the measurements and ingredients that you used? Did you make sure to spoon and level your flour and only mix in the dry ingredients until just combined?
Hi, Danielle! I love this recipe! I’ve been doing it for quite a while and everyone love this brownies but the kids at the house aren’t really loving how strong the cocoa flavor is.
Could I reduce the amount of cocoa in the brownies so they aren’t that strong for the kids?
Hi, Miranda! You could probably replace some of the cocoa powder with more flour. I have a blondie recipe here too that doesn’t use any cocoa powder.
My sister and I made these brownies today. They were so good. We did add a tsp of instant expresso powder, for extra chocolate flavor. They were chocolatey, fudgy, and not too sweet. We served it over whipped cream. Thanks for the recipe!
Made the blondie receipe first my best ever and now this these are by far the easiest and tastiest brownies I’ve ever made. Thank you. My question is the nutrition values at the bottom of the page is that per 100grams or for the whole brownie
Hi, Helen! The nutritional information is for one brownie if you cut the whole batch into 16 equal-sized pieces.
These were fantastic! Super chewy and moist. They felt very much like dark chocolate brownies though. If you’re used to the milk chocolaty onces from the box they taste different, but personally think these taste so much better!
I tried following your recipe and is it okay if my batter is kinda lumpy?
The batter will be kind of thick, but it shouldn’t be lumpy. Did you make sure to sift your dry ingredients and use a whisk?
I made these brownies on a whim and I have now found my favorite scratch brownie recipe! I followed the recipe to a t and they were absolutely perfect. I never have luck with even box brownies, but these were so perfect: little crunch top layer, chewy, fudgy center. I only had Bob Mill’s gf 1-1 flour and it worked great. Now following on Instagram and can’t wait to try other recipes. Thank you!!!!
Thank you, Jenifer! I’d love to hear if you try any other recipes!
These are EVERYTHING I was hoping for in a brownie! They’re great same day, but absolutely amazing the next day – they get that amazing chew and crisp and meld wonderfully. I also added 7oz of chunked dark chocolate to mine in at the dry ingredient stage to avoid overmixing. For anyone else making them, do NOT skip the sifting and do NOT overmix – those are definitely key to getting the awesome fudgy wonderfulness. This is going to be my go-to brownie recipe from now on.
I’m going to experiment with adding chopped hazelnuts in the future as well, this is just such a perfect brownie base!!!!!
Thank you, Kayleigh! So glad you loved the recipe!
Danielle, these brownies have become a favorite in our home and in my husband’s office. Initially I was worried when I took the brownies out of the oven because it looked like the batter wasn’t fully cooked. But it is essential to let the brownies cool completely, unless you like a gooey warm topping for your ice cream. I use 1/2 the amount of cocoa because that’s plenty chocolatey for us but they still come out amazing. I don’t even like chocolate and make it for my family but I have been caught stealing bits and corners when no one is looking (or even when they are). Thanks so much for putting this recipe out for everyone to enjoy!
Thank you, Judy! So glad you love the brownie recipe!
Hands down the best and easiest brownie I have ever made! Very moist and exactly what anyone would expect from a great brownie. Ps: I’m very picky but this recipe is bang on every time!
Wonderful! My go to brownies if I am having a chocolate attack. Actually, my go to recipe for chocolate. Everyone who tries these brownies when I bake them, asks for more. Plates are licked clean.
I made this brownie recipe 2 days ago. The brownies came out Amazing, Just the way I like them, soft and fudgy on the inside! Best homemade brownie recipe, hands Thank You so much for sharing!