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!
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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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Stephanie says
Confirmed– the absolute best!
Ashley Fehr says
Thanks Stephanie! Our favorite!
NITA says
I like cake type brownies with big chucks of walnuts. Frosting is just a thin layer of fudge frosting. Do you have a recipe for this?
Ashley Fehr says
I do! You can definitely add in the walnuts: https://www.thereciperebel.com/frosted-texas-brownies/
Jimboy says
I give 5 stars for texture and chocolatey-ness. I really liked this though some of my friends didn’t really want it because they said it was too sweet. If I am going to reduce the sweetness, how many cups of sugar would you suggest for adjustment? Thank you!
Glenda says
Have not tried this yet, but was wondering if I could cut the sugar back to just 2 cups or is that cutting back too much?
Ashley Fehr says
I’ve actually never tried, but if you do let me know how it goes!
Ashley Fehr says
Thanks! You could try reducing to 2 cups but I never have done that before
Shellbee says
Is it just me or I don’t see a video.1. Does it matter if I use a glass or metal pan?
2. Do I have to use foil? Is parchment paper fine?
Ashley Fehr says
Sorry about that! I am adding it back in now. You do not have to use foil, parchment is fine or even non stick spray. It just enables them to be removed easily!
Shellbeee says
HI! I am in need for a thick brownie for a bake sale. Are these brownies thick? I realllly want to make them =)
Ashley Fehr says
They are very thick and fudgy!
Marco says
What about any rising agent like baking soda or baking powder?
Ashley Fehr says
Nope! 🙂 That’s what makes them so fudgy 🙂
katie says
how much butter would that be in grams, is it melted before or after it is weighed? thanks
Ashley Fehr says
Google tells me that 1 cup butter is 225 grams
Katie says
Thankyou, I shall give them a try.
Holly says
I’ve made these brownies twice in one week. Lovebthem. A huge hit. This is one of my favorites for sure.
Shannon says
This sounds amazing. If you use all purpose flour can you verify the cup amoun
t? Thank you
Ashley Fehr says
You can substitute the same amount of all purpose flour for whole wheat in this recipe
Knowmadic says
This was a great recipe ! I made it vegan with flax eggs and coconut oil. Still turned out wonderfully! So moist and dense, proper brownies!
Ashley Fehr says
So glad you liked them!
Frey says
I was dubious. No baking powder or baking soda? For a 9×13 pan?? Yes!! These were the best brownies I ever baked ever! Cooked 35 minutes. Came out evenly done, gently crisp edges. Co-workers enjoyed them too ?
Ashley Fehr says
So happy to hear that!
Patty says
We’ve made these so many times, we’ve lost count! Even my 19 year old son makes them. We add 1 cup of milk chocolate chips in, best homemade brownies ever.
Ashley Fehr says
Thank you Patty! I’m so glad you love them as much as we do!
Brittany says
Hi! I just stumbled upon this recipe in my search for the perfect scratch brownie. I have to honestly admit….I love boxed brownies… thickness, taste, texture and consistency. I know, I know…. so I’ve been looking for a recipe that mimics what I love about a boxed mix. Your recipe sounds perfect, and the reviews speak for themselves!! I cannot wait to try making them. Quick question, can I make the recipe as written but use a 9×9 or 8×8 baking pan to make them extra thick? Obviously I’m guessing I’ll just have to keep an extra eye on the baking time since I think it’ll be longer…??
Ashley Fehr says
I don’t know if I would try making them in a smaller pan since I find them pretty thick already! I actually find this recipe pretty close to the boxed mixes, so I hope you’ll try it and let me know what you think!
Angela says
Greetings,
I tried this recipe and it is the best one I’ve tried! I added walnuts and gharadelli milk chocolate chips. So good! I halved the recipe. I undercooked mines so put it back in oven, with oven shut off and firmed it up. Then put in freezer for 25 minutes. Outstanding. Thanks for taking the time to post this!! I don’t use box mix because of the strange under and aftertaste.
Ashley Fehr says
I’m so happy you love them Angela! They are my favourite too!
Amy says
Hi,
My family love these, but I was wondering how many calories are in 1 serving?
Thanks!
Ashley Fehr says
Thanks Amy! I’m not sure, but tools like myfitnesspal.com can help you figure that out!
Anita says
Thank you so much for your recipe, used it and it was absolutely fudgy-delicious.
Ashley Fehr says
Thanks Anita! Glad you liked them!
Mike says
I added a bag of chocolate chips and swirled in creamy peanut butter with a chocolate crust
Ashley Fehr says
Yum!
Kelli says
I used carob instead of cocoa as I can’t eat chocolate. They were so amazing! Perfect recipe. Thanks!
Ashley Fehr says
So glad to hear that worked!
Lace Adele says
is it possible to freeze these? I’d love to try making them ahead for Christmas!
Ashley Fehr says
Yes, they freeze perfectly!
Valeria says
Hi,I have a doubt about how to reduce the portions of the recipe.I’m trying new recipes and I found yours interesting.How would you recommend me to adjust the recipe?
Valeria says
By the way,greetings from Ecuador!
Ashley Fehr says
I honestly can’t say as I’ve never tried. They freeze perfectly to save for later!
Donna says
If I half the recipe and bake it in an 8 inch pan, how long would you suggest baking them for?
Ashley Fehr says
It shouldn’t change too much, but you’ll want to start checking them after 20 minutes every 5 minutes or so for sure.