The Best Homemade Brownies

Prep Time 10 minutes
Total Time 36 minutes
Servings 24 brownies

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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.

tall stack of brownies on black background.

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?

two brownies stacked with a bite out of one.

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.

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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.)

ingredients needed for homemade brownies.
  • 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.

  1. 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.
  2. 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.
  3. Add the Dry Ingredients. Stir the flour, cocoa and salt into the wet ingredients, just until combined.
  4. 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
close up image of top brownie on a stack.

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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The Best Homemade Brownies

4.92 from 200 votes
This recipe makes perfectly rich, dense, fudgy Homemade Brownies with crisp, crackly tops—every time! They're super easy, and come together with just a bowl and a whisk.
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Cuisine American
Course Dessert
Servings 24 brownies
Calories 194cal

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

Calories: 194cal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 127mg | Potassium: 94mg | Fiber: 1g | Sugar: 20g | Vitamin A: 275IU | Calcium: 14mg | Iron: 0.9mg
Keywords brownie recipe, brownies from scratch, fudgy brownies

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Amy says

    I cooked them for 30 minutes then allowed them to cool. They were raw inside! Added 5 minutes at a time for a total of twenty more minutes before they were cooked. Checked oven temp and it was fine. Any thoughts as to what I might have done wrong?

    • Roxanne Alsbury says

      I’m having the same problem. Using parchment paper and an aluminum pans of that helps with trouble shooting.

    • Ashley Fehr says

      Hi Amy! I’m sorry, that’s impossible. I’ve made this recipe dozens of times, if not hundreds. It sounds like there may have been a mix up with measurements or ingredients.

      • Lauren says

        Parchment paper in a glass pan and yeah, after 28 minutes at 350 they were still very raw inside.

      • Ashley Fehr says

        They may be fudgy, but they will not be raw. If they are raw, then there may be other problems like inaccurate oven temperature or a slightly smaller pan which would lead to slightly thicker brownies.

      • Lori says

        They are definitely a fudgy brownie. I can see where this may be mistaken for “raw” if you’re more accustomed to a dryer texture.

  2. Nafisah Hoq says

    I love it. I have tried many recipes throughout my life but this is absolutely the chewiest. Thank you so much for sharing.

  3. CHRISTINE PAULL says

    OMG!!! FANTASTIC AS WRITTEN!!! I AM SO HAPPY NOW! MY HUSBAND ATE HALF THE 13 X 9 PAN IN ONE DAY!!! THANK YOU SO MUCH FOR THIS WONDERFUL RECIPE!

  4. Suria says

    I’ve tried this tecipe many times and turned out great everytime with 27 minutes baking time. Do you know the baking time if I want to use a cupcake pan? Have you tried?

    • Ashley Fehr says

      I’m so glad you enjoy these as much as we do! I’m not sure of the exact bake time, but I would start with 15 minutes, and then check and add a few minutes or more depending on how they look

  5. helena says

    hi, I substituted a little bit with the sugar, I used 1cup granulated sugar and 1cup ish brown sugar, they are currently baking but I would like to know your opinion.

    p.s. batter tastes great

  6. Alissa Ganson says

    With 4 teenagers in our house, I’ve made lots of brownies over the years. And, everyone here is an expert on the topic and agrees that these are the best. Throw away all of the other recipes!

  7. Shaza says

    I just made these brownies and their texture was amazing they had a fudgy and extra chewy texture, but.. The taste was alittle weird.

  8. Robyn says

    Maybe a silly question, but how tall are these brownies? I’m trying to scale up for a large order and I’d like to make sure they don’t end up super thin.

  9. Naomi Howland says

    I haven’t had the chance to try these yet as we are patiently waiting for them to cool. I used Dutch cocoa and am hoping that because there wasn’t baking soda or baking powder in the recipe that it could be substituted easily without effecting the outcome. Any experience with Dutch cocoa in this recipe?

  10. Carrie T says

    I substituted 5 oz of bakers chocolate and baked in a glass pan. I also whipped the butter almost with the sugar. I’m not sure where I went wrong, but I have baked them for 46 minutes and no dry toothpick. It’s all gooey…. 🙁 I’m not sure, but maybe it was the bakers chocolate.

  11. Raquel says

    I followed the instructions the first time and it didn’t said anything about letting the butter cool down after being melted and I poured it into the sugar and it melted it which caused my brownies batter to be extra liquidy which gave me a cake like batter extra fluffy. It tasted pretty good though but I’m not a big fan of Cake like brownies. The second time I made it I decided to weigh my measurements and let the butter cool before incorporating it into the sugar. The brownie batter Was thicker then the first time but not thick like yours in the video but tasted amazing and when it was done it was in between Cakey and fudgey. Then I realized the main reason why it probably came out like Cakey is because I had jumbo eggs. Which size eggs did you used? Should I just use 2jumbo eggs instead of 4 for my brownie batter? Both times I made it the top of the brownie was shiny and didn’t look like yours in the picture of video. Brownie tasted amazing though,

    • Ashley Fehr says

      Hi Raquel! I don’t say anything about cooling the butter because I do not cool the butter. That way it easily incorporates the sugar with just a whisk and no need for a mixer 🙂 I think the eggs could be the reason they were cakey! I use large eggs always for baking, so maybe 3 jumbo eggs instead of 4?

  12. Suria says

    Thanks for the recipe! Definitely the best and it’s so easy to make. I’ve made this 3 times in 3 weeks because of friends’ requests when I visit them. I’ve reduced the sugar to 2 cups, mixed in 100g chocolate chips and 60g walnut. Baked for 27 minutes. Turned out great everytime!

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