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by Danielle on Jan 10, 2019 (updated Sep 6, 2022) 177 comments »
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4.92 from 47 ratings
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 thissimple 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.
FAQ’s
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!
Baking Tips
- 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
Recipe Video
Homemade Fudgy Brownies
4.92 from 47 ratings
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
An easy recipe for homemade brownies made in one bowl with just a few simple ingredients. This is the only fudgy brownie recipe you will ever need!
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Ingredients
Servings: 16 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
- ½ teaspoon salt
Instructions
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.
Notes
Store brownies in an airtight container at room temperature for up to 4 days.
Freezing instructions: Brownies will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Room Temperature Eggs: I suggest using room temperature eggs for this recipe. To get your eggs to room temperature quickly, place them in a bowl of warm water and let them sit for 5-10 minutes before using them.
Cuisine: American
Course: Dessert
Author: Danielle
Calories: 269kcal, Carbohydrates: 38g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Monounsaturated Fat: 3g, Cholesterol: 77mg, Sodium: 93mg, Fiber: 2g, Sugar: 29g
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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originally published on Jan 10, 2019 (last updated Sep 6, 2022)
177 commentsLeave a comment »
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177 comments on “Homemade Brownies”
Annabel —Reply
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?
Danielle —Reply
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.
3 little birds —Reply
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!
Meryl —Reply
I cooked the brownies in a 10″×11″ dish for 30 mins but they didn’t turn out fudgy? What could have gone wrong?
Danielle —Reply
Hi, Meryl! Were the brownies cakey or did they not set up properly?
Jemah —Reply
Hi, can I add nuts to the batter? Do I need to change measurements for other ingredients?
Danielle —Reply
Yes, that would be fine! You can add 1 cup of chopped nuts, no need to adjust any other ingredients.
Samantha Stites —Reply
They didn’t turn out right I have no idea what you did but I followed 100% correctly and it didnt even come close
Danielle —Reply
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.
Talia —Reply
I was impressed by this recipe. I liked the crisp sugary crust and the gooey inside. I highly recommend this recipe. Read all the details (room temp. Eggs, soon and level flour and sift) for best results!
Whitney —Reply
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.
Rene Williams —Reply
Hello! I love the idea of this recipe! One question: is the vanilla extract essential, will removing change the essence of the brownie? Thanks
Danielle —Reply
It may change the taste slightly, but I think it would be okay to leave it out.
Rania —Reply
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,EgyptDanielle —Reply
Thank you, Rania! So glad you enjoyed the brownies!
Nethra —Reply
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 .
Danielle —Reply
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.
Nethra —Reply
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.
Danielle —Reply
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.
Nethra —Reply
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.Danielle —Reply
You only want to mix in each addition until just combined.
S —Reply
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.
Danielle —Reply
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?
Miranda —Reply
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?Danielle —Reply
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.
Zoie Penick —Reply
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!
Helen Lamb —Reply
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
Danielle —Reply
Hi, Helen! The nutritional information is for one brownie if you cut the whole batch into 16 equal-sized pieces.
Rachel —Reply
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!
Grace —Reply
Hi,
I tried following your recipe and is it okay if my batter is kinda lumpy?
Thank you
Danielle —Reply
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?
Jenifer J. Bingham-McManus —Reply
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!!!!
Danielle —Reply
Thank you, Jenifer! I’d love to hear if you try any other recipes!
Kayleigh —Reply
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!!!!!
Danielle —Reply
Thank you, Kayleigh! So glad you loved the recipe!
Judy —Reply
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!
Danielle —Reply
Thank you, Judy! So glad you love the brownie recipe!
Cheyenne —Reply
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!
Tammy Eldridge —Reply
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.
Joann Allee —Reply
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!
Maricel —Reply
This is the 4th recipe I made from your post and all of them were consistently very good. The brownies were not rubbery at all. It’s actually, just the right consistency- chewy but not too chewy, not too dense at all, not cakey. Just right! Thanks for sharing your recipes. Just like w anything else, I always go back to the same person, source that I trust.
Danielle —Reply
Thank you, Maricel! I’m so glad you’re enjoying the recipes from my site!
Michael —Reply
Just made Fudgy Brownies with Chocolate Buttercream Frosting. Cooking went well. Brownies, dense and fudgy nice tasting, frosting adds to the overall taste.
Thank you Danielle
Mitch —Reply
This recipe was exactly what I was after. Dense, rich, fudgey. All the haters in the comments can’t bake. Sorry, but this is an easy recipe that yielded great results. Gonna be my go to now. Thanks!
Maryam —Reply
Hi, I recently made these brownies and they tasted amazing. My question is, is it okay is if I replaced the cocoa powder with melted chocolate because most recipes say that to make it fudgier you should add more fat and less flour. So could I replace the 85g cocoa powder with chocolate?
Danielle —Reply
You would probably need to make other adjustments to the recipe, like reducing the sugar, etc. These brownies are pretty fudgy already, but if you prefer using melted chocolate I’d recommend trying a different recipe.
Prestine Menighan —Reply
Tonight is my second time making these brownies. They are so amazing and easy to make. My husband says they are the best brownies he has had. Next time I’m going to make your blonde brownies 😋.
