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
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
- 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
Instructions
- 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 25-35 minutes or until the outer 3 inches are set. 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 with moist crumbs.
Nutrition Information
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Jennifer Hatton says
I made the brownies and they were absolutely the best brownie I have had. I made a brownie two layer cake and added caramel sauce as the filling and topped with caramel sauce and pecans. Delicious. This recipe is the best, thank you?
Elija, Baker Dad says
I am making these as I type. I added a few ingredients in rows. Of course, I kept a few rows of plain brownie. Between some of those rows, I added crushed peppermint candy cane in and on one row, a row of crushed walnuts in another row and finally a row with multi-colored sprinkles on another row. I have three kids under the age of 7. We will all have our own favorite by the end of it. I’m sure.
Jan says
These are perfect brownies, easy to make and with the right texture. Box brownies have brainwashed too many people into thinking that ultra gooey brownies are the goal. These are like the brownies my master baker grandmother made long ago with the right balance between “cakey” and “oozy.” I added walnuts, too.
Ashley Fehr says
I am so happy to hear you say that! We love them too!
lrwillow says
Do you use unsalted or salted butter in this recipe?
Ashley Fehr says
I use unsalted
Elena-Maria Bartels says
Hi there!!
I really can confirm that these brownies simply rock!!!
lots of love from germany <3
Ashley Fehr says
Thank you so much!
Lale Davidson says
These turned out with a great texture, but were a tad too sweet and not quite chocolatey enough for me. Can you recommend a way to make them darker without changing the great texture? Brownies can be so finicky that way.
Brandi says
I used Hersheys Special Dark cocoa powder. They turned out wonderful!
Ashley Fehr says
So glad to hear that!
Kim says
Hi Ashley!
I’m very excited to make your brownies!
Can I add a swirled cream cheese mixture to the top before baking? (I’ve made them this way before but my recipe calls for a boxed mix ?)
Thanks so much!!
Ashley Fehr says
Yes definitely! Or you can make these and leave out the cherry pie filling: https://www.thereciperebel.com/cherry-cheesecake-brownies/
Karen says
I made these brownies for a family reunion this weekend. They were a hit!! I will definitely make them again!!
Ashley Fehr says
I’m so glad to hear that! Thank you!
Cecilia says
This is THE BEST brownie recipe I have ever tried!! A slice of heaven came down to earth in the shape of this very brownie!
Julia says
These turned out superb! Thanks for converting to grams.
Ashley Fehr says
You’re welcome! I just added that in 🙂
Bessie Edler says
Thank you for this recipe. I have one using condensed milk and chocolate chips.
Ashley Fehr says
I hope you enjoy it!
Monica says
Can I change the Cocoa powder for melted chocolate ???
Ashley Fehr says
I honestly haven’t tried, so I can’t say
Linda Aukerman says
These smell amazing and look just yours! Can hardly wait to cut into them. I plan on making my own cherry pie filling. Top the brownie with that and some homemade ice cream for my Valentines Day dessert!!
Ashley Fehr says
Oh yum! That sounds incredible!
Terri says
I made the brownies today. Best best recipe!! I added chopped walnuts and butterscotch chips. Fabulous! Thanks for sharing. I will never look for another brownie recipe again!
Ashley Fehr says
Oh yum — I love those additions! Thanks for sharing Terri!
Crystal says
Can you double this recipe? If so what size pan would you use?
Ashley Fehr says
I would use 2 9×13″ pans personally, but you could try a sheet pan — it would just have to be double the size
Sabrina says
Hi, I’m planning to make the recipe but worried about the butter amount..what’s the amount in grams please as a cup could vary
Thank you in advance
Xo
Ashley Fehr says
Any butter you buy should have markings on it for 1/2 cup or 1 cup measures. I buy the 1/2 cup sticks, which is usually how butter is purchased. You could look to Google if you’re looking for a weight.
mya says
I absolutely LOVE this recipe. I added walnuts and melted white chocolate for the topping, it turned out great! Thanks for thus recipe. I will definitely be using this again.
Ashley Fehr says
Oh I love that idea! Thanks for sharing!
Jessica says
A cup is 250 grams/mL
Danilo says
I have mine in the oven right now. I’m using a 9×13″pan, but it’s not as tall as the one in the video. Should I consider less baking time?
Cheers!
Ashley Fehr says
I would just check about 15-20 minutes in and then every few minutes as it gets close
Danilo says
They were delicious. This week I made the same recipe again, but only 3/4 and I added Chocolate chips. They’re just perfect, I can’t get enough of them.
Ashley Fehr says
That makes me so happy! Thanks for leaving a comment!
Sharon says
OMG!! This is the recipe I have been looking for. I made three batches this weekend and each one was perfect. I added different ingredients each time. This is my brownie recipe from now on. I used dark chocolate cocoa powder and they were super dark & delish!! Rich, fudgey perfection.
Ashley Fehr says
That makes my day Sharon! I’m so glad you like them!
Bharat Ratna says
Yummy must try these.
Ashley Fehr says
Let me know if you do!
Aubrey says
i’m a huge brownies junkie and i wanna make this for myself, but i only have oven toaster in my dorm. is it doable? if yes, how long do i bake it?
Ashley Fehr says
Hi Aubrey! I really don’t have a lot of experience baking in a toaster oven. Does it reach 350 degrees F? If it does, I think it should work just fine, though the baking time might be a little less because it will retain heat better.
Kayla says
I made these tonight. Oh my goodness soo yummy!! I only had 1/2 cup of butter so I just halved the recipe. Turned out great!! These had just a little crunch on the top and then gooey fudgey awesomeness on the inside. I wasn’t so sure about the whole wheat flour (my super picky family had no clue) my new favorite recipe. Thanks so much for sharing!
Ashley Fehr says
Hi Kayla! I’m so happy to hear that! I love sneaking in whole wheat flour where I can — especially under the disguise of chocolate! I’m glad they enjoyed them!
Barbara Longi says
I want to try your brownie recipe, but I only have 9 by 13 glass pans. Would I bake them at the same temperature and for the same length of time?
Ashley Fehr says
Yes I think it should work fine! I would check at 25 minutes and add a few minutes if it needs more
brian says
Looked at a bunch of recipes online and a lot of them kept getting mixed reviews. I think this is because some people like their brownies to be more cake-like, and others prefer them to be fudgy. I definitely prefer fudgy!
Anyways, I’m glad I chose this recipe, they came out really good! I did have to bake them more than 26mins but that was the only difference.
Thanks!
Ashley Fehr says
Yes, definitely! There are so many different types of brownies and everybody likes something different. I’m so happy to hear you liked them!
Neta says
Hi would it matter if I used brown sugar instead?
Ashley Fehr says
I actually have never used brown sugar in these so I’m not sure
Brianne says
Is there a reason you specific whole wheat flour? Just curious if that’s a preference or if there’s a reason behind it? They’re baking right now, can’t wait to try!
Ashley Fehr says
Hi Brianne! No reason other than I just like to add the extra fiber and protein when I can! I find in a chocolate dessert you really don’t notice.
Brianne says
Thanks for your quick reply! Love your blog — THANK YOU!
Brianne says
I’m back to report that my husband, a self-proclaimed brownie hater, loves these brownies. Yes, they’re fudgey rather than cakey, they’re gooey but firm and easy to eat without falling apart like they’re not done enough, and they’re the perfect amount of chocolate a brownie deserves without making you rush for a glass of milk because they’re too rich. They’re PER-fect. Nice work, girl! My search is over…my go-to brownie recipe from now on.
Ashley Fehr says
You just made my day! I’m so happy that you and your husband enjoyed them!