This recipe makes rich, dense, fudgy Homemade Brownies with crisp, crackly tops—every time! Plus, they’re super easy and come together with just a bowl and a whisk.
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The Best Fudgy Brownies from Scratch
I first started making these brownies back in my university days, when I found all my recipes on Allrecipes.com and had no knowledge of food blogging. On a whim, I decided to try this particular recipe. I mean, how else do you possibly choose a brownie recipe from the 371 options on one website alone?
Best decision ever.
Anyway. This is THE brownie recipe you need.
Unless you like cakey, fluffy, crumbly brownies. These are definitely not those.
These brownies are dense, fudgy, and rich. They are slightly chewy at the edges, crisp and crackly on top, and incredibly moist and fudgy underneath. How many times can I use ‘fudgy’ in a brownie description without it becoming redundant?
What Makes These Brownies So Good?
One reason that these brownies are special is that they aren’t overly sweet. I use a whole cup of cocoa and only 2 ½ cups of sugar, which allows the rich chocolatey flavor from the cocoa powder to really shine. The original recipe called for 3 cups of sugar, which is a lot for one 9×13 pan, in my opinion. (If you like things extra sweet, feel free to add it back in, or you can reduce further to 2 cups).
I also often swap whole wheat flour for all-purpose flour, which is a healthy trade that also gives a deeper, fuller flavor—and in a brownie like this, I honestly don’t think you can tell any difference in the texture!
But again, if you don’t have any whole wheat flour (or just don’t want to use it), feel free to use all-purpose.
Finally, while a lot of great brownie recipes call for vegetable oil, this one uses melted butter! So indulgent!
Another great thing about these brownies is that the list of ingredients is very short. That cuts down on the measuring and prep time. If you make these often enough, you may end up memorizing this easy recipe! (For the full recipe card with amounts and nutrition facts, scroll down to the bottom of this post.)
- Butter: I use melted butter instead of oil, for extra richness.
- Sugar: You can use plain granulated sugar, or swap out raw sugar if you prefer.
- Vanilla: Pure vanilla extract gives the best flavor.
- Eggs: You’ll need four whole, large eggs.
- Flour: Use whole wheat flour or all-purpose, it’s up to you!
- Cocoa: Using cocoa powder gives these brownies an extra-deep chocolate flavor, compared to brownies made with melted chocolate.
- Salt: a bit of salt balances out the sweetness and adds incredible flavor
- Chocolate Chips: These are optional! Sprinkle them on top, mix them into the batter, or leave them out.
How to Make Homemade Brownies from Scratch
The method for making these brownies couldn’t be simpler. All you need is a bowl and a whisk.
- Get Ready to Bake. First things first! Preheat your oven to 350°F and line a 9×13 pan with foil or parchmet. Spray the lined pan with non-stick spray.
- Combine the Liquid Ingredients. In a large bowl, combine the melted butter, the sugar, and the vanilla; whisk until smooth. Then whisk in the eggs, one at a time, beating well after each addition.
- Add the Dry Ingredients. Stir the flour, cocoa and salt into the wet ingredients, just until combined.
- Bake! Spread the batter evenly into the prepared pan, and bake for 24-30 minutes. You’ll know they’re done when a toothpick inserted into the baked brownies comes out with just a few moist crumbs. Keep in mind that the brownies will continue to set after baking.
Tips and Variations
As with most of my recipes, this one is flexible and can easily be tailored to your needs. Here are a few easy ways to do just that.
- Butter Swap: Feel free to use vegetable oil, coconut oil, ghee, or applesauce instead of the butter. Each one will add its own unique flavor and nutrition profile to the recipe.
- Tweak the Bake Time: The brownies do not need to be totally set when you pull them out of the oven, as they will continue to cook in the pan—and if you like them gooey-er, you can just take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out clean.
- Add Your Favorite Mix Ins: You can mix all kinds of goodies into this basic recipe! Here are a few great ideas to get you started:
- Chopped nuts
- Mini marshmallows
- Chocolate candies
- Toffee bits
- Chopped or quartered cherries
- Dried fruit
- A swirl of chocolate ganache
- White chocolate chips
Aside from serving the brownies on their own (perfect snack!), you can also serve them as part of a larger dessert, like this:
- Brownies A La Mode: Top a warm brownie with a scoop of your favorite ice cream—No Churn Turtle Ice Cream, perhaps?
- Caramel Nut Bars: A platter of homemade brownies alternating with these Caramel Nut Bars makes a festive and perfectly-paired dessert.
- Strawberry Topping: Homemade Strawberry Sauce makes a luscious topping for these amazing brownies.
How to Store Brownies
You can store brownies at room temperature, in the fridge, or in the freezer! Here’s how:
- Counter: Place brownies in an airtight container and store on the counter for up to 3 days.
- Fridge: Also store them in an airtight container, but place it in the fridge. The brownies will keep for up to a week this way!
- Freezer: Slice the brownies and wrap each brownie individually in plastic wrap. Store multiple brownies in zip-top bags. They will keep for up to 3 months. Thaw the brownies before serving.
- To heat them up: Pop them in the microwave for a few seconds at a time until warm. Watch out for hot and/or cold spots!
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The Best Homemade Brownies
- 1 cup butter melted
- 2 ½ cups granulated sugar 500g
- 1 tbsp vanilla
- 4 eggs
- 1 ½ cups flour (about 195g) whole wheat or all purpose
- 1 cup cocoa about 80g
- ½ tsp salt
- chocolate chips for sprinkling on top or to mix in, optional
- Preheat oven to 350 degrees F.
- In a large bowl, combine butter, sugar and vanilla with a whisk until smooth.
- Whisk in eggs, one at a time, beating well after each addition.
- Stir in flour, cocoa and salt until combined.
- Line a 9×13" pan with tin foil or parchment and spray with non-stick spray. Spread batter in prepared pan. Bake for 24-30 minutes or until a toothpick comes out with moist crumbs. They do not need to be totally set as they will continue to cook in the pan — if you like them gooey-er, you just take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out clean.
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