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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Crizel says
Do they rise till 1” thick?? They look so good. 🤤
Ashley Fehr says
They are as thick as the pictures show if the same ingredients and pan size are used 🙂
melissa judy says
These are by far my favorite, go to brownie recipe!! Amazing! Will be making these for many years to come. Thanks!
Ashley Fehr says
Thank you Melissa!
Deb B. says
A little too bitter for my taste but still good.
Ashley Fehr says
With two and a half cups of sugar, that’s not a comment I get often!
Clare says
I made these for my mom because she’s sad about quarantine. I hope she likes them!
Ashley Fehr says
I hope she does too!
Jes says
Thank you so much for this recipe! I used to bake a ton, but I only have one pan and a hand whisk in my tiny apartment currently. The batter is beyond delicious…I’m too anxious to try them with peanut butter chips sprinkled on top in t-15 mins (◍•ᴗ•◍) thanks again! ♡
Ashley Fehr says
I’m so glad you liked them!
Nadine says
Does all-purpose mean plain or self-raising?
Ashley Fehr says
Just plain white flour
Jess says
is the batter supposed to be super thick?
Ashley Fehr says
Yes it will be very thick, difficult to stir
Lori says
I frequently make brownies to send with my husband to share with his coworkers. I usually make the one bowl brownies using Bakers Unsweetened Chocolate. I didn’t have any yesterday, but I had plenty of cocoa powder. I found this recipe and gave it a try. Just received an email from my husband saying one of his coworkers said that “your wife makes great brownies, but these are a step above!” So this will be my go-to recipe now!
Lori says
Forgot to mention that I added dark chocolate chips. Will try with nuts next time.
True says
Wow!!! I made these brownies on Thanksgiving Day…the best brownie in the world. Rich!
Ashley Fehr says
I’m so glad you liked them!
Ashley Fehr says
Thanks Lori! I’m so glad they enjoyed them
Suzie says
Best Brownies Ever!!
Ashley Fehr says
Thanks Suzie!
SandraR says
Couldn’t find my 9×9 pan so I looked up recipes for my 9×13 pan. Found this recipe. Have had fantastic results with it and am getting requests for these instead. Normally I’m a cookie maker. Thanks!
Ashley Fehr says
Thanks Sandra! They’re one of our favorite treats!
Megan says
I’ve made so many average brownie recipes on the internet – but not this one. This one is AMAZING! I was initially suspicious because there is no leavening agent, but the combination of no baking soda and the wholewheat flour adds to the chewy texture. I love that I can whip these up in 10 minutes and everyone loves them. Thanks for sharing this great recipe!
Ashley Fehr says
Thanks Megan! They are our favorite too!
Marina says
Fantastic recipe! I have tried other brownie recipes and it didn’t give me that intense chocolate flavor I was looking for, this is it!
Ashley Fehr says
Thank you! I’m so glad you liked them!
Christy says
I was looking for a recipie to make my husband brownies for his birthday. These brownies really are the best ever and super simple. I love the thin crispy top layer that these get. They’re amazingly good.
Ashley Fehr says
Thanks Christy! They are my favorite!
Michelle Ryan says
I’ve made 100’s of brownie recipes and these by far the best! Perfect satin top and chewy corners and usually whenever a recipe is do easy to make I don’t do it because I don’t think it could be that great, this was super easy and like I said the best brownies I’ve ever had. Nice job.
Ashley Fehr says
Thanks Michelle! I’m glad you loved them!
Krista says
Oh my goodness. These turned out amazing. I typically use Sally’s recipes from Sally’s baking addiction so I was skeptical, but these were the best brownies I ever made. I sprinkled chocolate chips on top before baking, they are perfect. Sending them with my husband to work, can’t have them here, too dangerous 😉
Ashley Fehr says
Thanks Krista! I’m so glad you loved them!
Anna says
Do we use unsweetened cocoa for this brownie recipe? I’m going to try it this weekend!
Ashley Fehr says
Yes, unsweetened cocoa 🙂
jackie meigel says
Just put my 1st batch in the oven .. I’m waiting.. but the raw batter was yummy.. I licked the whisk… Lol
Ashley Fehr says
Thanks Jackie! I hope you love them!
Sarah Pucci says
These ended up being cakey rather than fudgy and I’m not sure why.
Ashley Fehr says
I would try baking less and make sure that you fluff your flour before measuring so you don’t end up with excess flour.
Sheila says
This is it….the only brownie recipe you will ever need. I did add a teaspoon of instant espresso. YUMMMM!
Ashley Fehr says
I’m so happy you liked them!
Angele says
Hello. Can I use salted butter? Most recipes call for unsalted butter when baking so I am wondering if salted one will make a difference in taste.
Ashley Fehr says
If you do you will definitely want to omit the salt. Most recipes call for unsalted butter so that you can add just the right amount. It’s hard to say how salty they will be with salted butter.
Masuma says
Wow…I wish I could post the photo I took. I’m a pretty new baker ends this is my first time making homemade brownies. I added a little bit of fresh orange zest and chopped up a dark chocolate sea salt candy bar into it. It was absolutely divine, best brownies I’ve ever had in my life and it was so easy to put together! Next time, I think I’ll cut back to just 2 cups of sugar though (personal preference!).
This will be my only brownie recipe moving forward, thank you!
Ashley Fehr says
I’m so glad you loved them! I love the addition of orange zest and chocolate!
Apple Dela Cruz says
Can I substitute granulated sugar to brown sugar?
Ashley Fehr says
You could try, but I never have so I can’t really say
Christine Sim says
Hi,
Do I need to shift the flour and coco powder?
Ashley Fehr says
No, but you always can if you want to