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?
They are perfect on their own or as a base for this Brownie Sundae! You can also jazz them up with Easy Homemade Ice Cream, Whipped Cream and Strawberry Sauce.
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!
Recipe Ingredients
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. You’ll know they’re done when a toothpick inserted into the baked brownies comes out with just a few moist crumbs. The great thing about brownies is that you can cook them more or less according to your tastes. 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
- Try these Cosmic Brownies from my friend Karli!
Serving Suggestions
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!
The Best Homemade Brownies
written by Ashley Fehr
Ingredients
- 2½ cups granulated sugar, (500g)
- 1 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 4 large eggs,, room temperature
- 1½ cups all-purpose flour, (about 195g)
- 1 cup unsweetened cocoa powder, (90g)
- ½ teaspoon salt
- Chocolate chips to mix in or to sprinkle on top, optional
Instructions
- Preheat the oven to 350°F. Line a 9×13″ baking dish with foil or parchment (this is optional but ensures easy removal) and spray with nonstick spray.
- In a large bowl, whisk together the sugar, butter, and vanilla, until smooth. Whisk in the eggs, one at a time, stirring well after each addition. Stir in the flour, cocoa powder, and salt, until combined. Stir in chocolate chips if using.
- Spread the batter into the prepared baking dish.
- Bake for 25 to 35 minutes, or until mostly set. (The brownies do not need to be totally set because they will continue to cook in the hot pan. If you like them more gooey, take them out on the earlier side. If you like them less gooey, wait until a toothpick comes out with moist crumbs.)
- For clean slices, allow the brownies to cool completely and use a plastic knife to cut them.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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A.R. says
Hey,
I tried and compared this recipe against five other recipes, making each one. This one was the clear winner so you can definitely proudly wear with honour “Absolutely Best Brownie Recipe! Well done!
Ashley Fehr says
Oh that is AWESOME! I’m so happy to hear that!
Johanne Pothier says
Hi Ashley, I was looking forward to have finally found “the” right brownie recipe but I failed at making them as delicious as they sounded. I think I did everything right but I found them very thin and dry. I feel I should have cooked them in a 9×9 pan.
I guess I will have to try them again.
Your site is great and very inviting.
Johanne
Ashley Fehr says
I’m sorry to hear that Johanne! When you bake them in a larger pan it’s just important to make sure to bake them just until done — then they will stay moist and fudgy!
Yal says
wow! i tried this today and love it! i’m going to stick with this recipie! thank you!
Ashley Fehr says
I’m so happy to hear that! Thank you!
Brenda says
I’ve baked a lot. And your correct….this is the only brownie recipe one would ever need.
Perfect brownie. And so many things you could mix in to change it up. I just added pecans.
And this is my go to from here on. Thanks for sharing!
Ashley Fehr says
Thanks Brenda! I’m so happy you liked them!
kay says
These are fantastic!!! I made them for Thanksgiving and had to make another batch! Now I’m making more to send to my brother for his b-day. These are so easy to make too. I made them with half regular cocoa powder and half dark cocoa powder and added mixed nuts. Thanks for this awesome recipe! ♡
Ashley Fehr says
I’m so happy to hear that! They are our favorite brownies for sure. Thanks for coming back and leaving a comment!
SBK says
hi! i want to try this recipe but want to know how much to add in terms of mix ins? for the 9×13 pan would you suggest 1/2 cup mix ins like cc chips or walnuts (1/2 cup total or each?)…? thanks!
Ashley Fehr says
I don’t think 1/2 cup is too much at all! I would say you could probably add 1/2 cup each and you’d be fine. I usually just eyeball it and see if it looks like enough!
Allison says
These are amazing! I used hershey special dark cocoa powder and drizzled Hershey syrup on top in exchange for extra chocolate chips mixed in. HowevEric, mine took 35 minutes to bake, still fudgy inside. Thank you for this!
Ashley Fehr says
I’m so happy to hear that Allison! Thanks for leaving a comment!
Sandi Jardine says
I just took mine out of the oven and the toothpick kept coming out very wet.
My oven bakes everything else according to the times so not sure why it took so much longer. I’d say about 10-15 minutes more. I kept checking every few minutes because I don’t want them to burn. I used a glass 9×13 pan and lined with parchment instead of foil, maybe that’s why? Foil might retain more heat to cook it quicker?
Ashley Fehr says
I actually usually pull mine out when my toothpick is still just a little wet — I love that fudgy center! But absolutely every oven bakes differently!
Sharon NDiaye says
Ashley, I love that you respond to everyone’s comment. Thank you. Have you ever tried baking these without lining your pan with foil? I’d prefer not to use foil – just a greased pan. Thanks in advance!
Ashley Fehr says
Thanks Sharon! I try 🙂 You can definitely grease your pan or use parchment instead! No worries at all 🙂
Guilherme says
Hi, Ashley! I’m very excited to try this recipe, I can’t wait for it! I just have one doubt: Do you take the brownie off the pan right after baking it? Or you let it cool for a while? I’ll cook and let you know how they turned out for me. Best regards from Brazil!
Ashley Fehr says
I do let them cool completely before removing from the pan!
Guilherme says
I made them and everyone loved! Thanks for sharing, this recipe is among my favorites now!
Ashley Fehr says
I’m so happy to hear that! Thanks for leaving a comment!
Emily Elizabeth says
They’re in the oven, now. Can’t wait to see how they turn out! I was getting a bit worried as the batter seemed quite thick, but I’m sure they’ll be great!
Ashley Fehr says
I’d love to hear how you like them!
Emily Elizabeth says
These were AMAZING! Everyone loved them! Thank you! I’m definitely bookmarking this recipe 🙂 Can’t wait to check out your other stuff!
Ashley Fehr says
Thanks Emily! I’m so happy to hear that!
Lesley Raymond says
OMG! You’re right. These are SO good!!! Thank you!
Ashley Fehr says
I’m so happy to hear you liked them!
Dawn says
Sounds so d’lish!! Anyone use margarine instead of butter? Im all out of butter?. Need brownies now..lol nom nom nom
Ashley Fehr says
I have used margarine and it works just fine 🙂
daniel says
I have adjusted with a portion of karamell snipes which I generate from 25g butter with 75g sugar stir until smooth and pour on a clean buttered backing tray. crack into pieces when cold and add at the very end. pour everything onto the baking tray and top with 3-4 tbsp apricot jam which you swirl in with a chop stick . then smoothen again with a rubber spoon. sit tray in the oven and bake to perfection. Enjoy and make you get one to taste them when ready.
Laura p. says
The best fudgy brownie recipe ever! Dense, chocolaty. Mine came out a little gooey, which is perfect for me. I baked in a 9×13 enamel baking dish. No foil or oiling dish. Just put the batter right in the pan and had no sticking. Great recipe.
Ashley Fehr says
Oh I love those enamel baking dishes — they work so well! So happy to hear you liked them!
Sheila says
Can you use regular flour and if so is it same measurement?
Ashley Fehr says
Yes definiely!
Laure says
I made these last night to take into work today and they were hoovered in about 10 minutes (a sign of success). I would love to know how to incorporate espresso into this recipe as I love fudgy brownies with a hint of espresso.
Laure says
Also, thank you for the recipe!!!
Ashley Fehr says
You are welcome! I’m so glad you enjoyed them! If I were going to add espresso, I would probably add instant espresso powder rather than a liquid form, and I would add anywhere from 1 teaspoon to a few tablespoons depending on your tastes.
Laure says
That’s a great idea. I was trying to work out how to deal with extra moisture in the batter. I’m not a cook, just a recipe follower! Thank you again.
Ashley Fehr says
No problem!
gwen says
Ashley, thank you for the recipe. I veganized it using vegan flax eggs and they turned out delicious!
Ashley Fehr says
I’m so glad to hear that!
jakomos says
gwen, your comment promotes a thought: i love substituting veggie shortening for butter in baking recipes.
Sarah says
So glad someone put this!!! I was actually going to try today with flax eggs. Did you use 4 flax eggs? Did you use 2.5 tbsp or 3 tbsp water to each 1 tbsp flax?
I made these before using vegan becel and my husband and I LOVED them so just trying to completely veganize them.
Emily says
I’ve made these a few times and they have been fabulous every time! I mix it up to keep things interesting. First I made them with chocolate and white chocolate chunks! The next batch I made home made peanut butter frosting. Today I am making them with salted caramel icing. Fabulous and moist and delicious every single way!
Ashley Fehr says
Oh I love ALL of those things! Sounds amazing! Thank you so much for coming back and leaving a comment 🙂
Amy Hemphill says
These brownies are phenomenal!! I added chocolate chips to the batter and shaved dark chocolate over the top. The consensus was that these were among the best ever!
Ashley Fehr says
Oh I think those are both great choices! Glad you like them!
Sara-Ashley says
Fudgy, dense, moist and super sweet! The family loved these brownies! So satisfying! They turned out great !! Next time i’m going to try it with 1 3/4 cup of sugar. I personally prefer my brownies with a little less sugar but these we’re perfect for that sweet tooth that needs to be satisfied. Thank you for the recipe!
Ashley Fehr says
I’m so glad you enjoyed them! Thanks for coming back and leaving a comment!
Joyce says
I see that you aren’t adding baking soda or baking powder. Am I to assume it is the eggs that are adding the volume? Can’t wait to try them.
Ashley Fehr says
The eggs do add a little volume, but with brownies you really don’t want to add much volume. These are dense and fudgy — just the way I like them!
Cassidy Flatt says
My brownie batter turned out VERY thick and stuck together… Is that supposed to happen?
Ashley Fehr says
It is a very thick batter! Did you bake it? How did it turn out?