I can confidently say that this is the best brownie recipe I’ve ever made! These are easy to make, incredibly fudgy, and way better than boxed mixes.
I bet you have everything you need sitting in your kitchen to make these incredible brownies from scratch. Plus, you’ll make the batter right in the saucepan, so you won’t even have that many dirty dishes to clean when you are done.
Our readers repeatedly tell us that these are their favorite homemade brownies. They taste like rich dark chocolate, have fudgy middles, and have a gorgeous crinkly top. If you reach for darker chocolate over milk, these brownies are for you. For slightly sweeter brownies, that are thicker and chewier around the edges, see our easy brownie recipe.
Key Ingredients
- Cocoa Powder: Cocoa powder makes these easy, reliable, and ridiculously delicious. I’ve tried recipes with melted chocolate and always come back to this cocoa brownies recipe. For the richest, most classic chocolate flavor, use natural cocoa powder (like Hershey’s or Ghirardelli). For a more mellow chocolate flavor similar to Oreo cookies, use Dutch-processed cocoa. I’ve successfully used a variety of natural, Dutch-processed, and even raw cacao to make these brownies, so use what you have.
- Butter: We use 100% butter for this recipe. If you use salted butter, leave out the salt called for in our recipe below.
- Granulated Sugar: This helps with our shiny top and balances the bitterness of unsweetened cocoa powder. Brown sugar works, but you might lose the crinkly top.
- Eggs: These add richness and provide structure to brownies. I add them cold, so there is no need to take them out of the fridge in advance!
- Flour: You need a small amount of all-purpose flour for structure. We want extra fudgy brownies, so keeping the flour to a minimum helps. As a side note, many of our readers have had success with gluten-free flour blends like Bob’s Red Mill.
Find the full recipe with measurements below.
How to Make the Best Homemade Brownies
Tip 1: Make your batter in a saucepan. Instead of dirtying an extra bowl, make your batter directly in the saucepan you used to melt the butter. The key is to mix the hot, melted butter with the sugar and cocoa powder.
The hot butter brings out a richer chocolate flavor from the cocoa and starts to dissolve the sugar, which is how you get that beautiful shiny top. I use the same trick when making my favorite chocolate cake recipe!
Tip 2: Vigorously mix in the flour. It’s okay to really stir the flour into this brownie batter. Use a wooden spoon and mix until the batter is thick and glossy. This helps emulsify the butter into the batter, which prevents it from separating and creating a greasy layer on top of your brownies. This tip also applies to blondies!
Tip 3: Don’t overbake. The biggest mistake you can make is baking your brownies for too long. For extra fudgy brownies, remove them from the oven when the edges are set but the center still looks slightly wet. The brownies will continue to set as they cool, so trust me that they will be perfect.
Tip 4: Read through reader comments. These brownies are a true family favorite, and based on the comments, they’ve become a favorite for many of our readers, too! We highly encourage you to read through the comments to see why so many people have fallen in love with this recipe.
More Brownie Recipes
For more brownie inspiration, check out our salted almond brownies (which use this recipe as a base) or our slightly sweeter, thicker one-bowl brownies. And if you need a quick treat for one or two, you have to try this quick brownie in a mug! Or, see all of our chocolate desserts on Inspired Taste!
The Best Fudgy Brownies
- PREP
- COOK
- TOTAL
Say hello to our favorite homemade brownie recipe! If you reach for darker chocolate over milk chocolate, these bittersweet brownies are for you. For slightly sweeter, thicker brownies, see our one bowl brownie recipe.
I bake my brownies until the edges look set and the middle slightly underdone. A toothpick helps tell when they are ready to come out of the oven. Look for a small amount of batter left on the toothpick. Brownies firm up as they cool, so even though they may look underdone, they will be perfect when cooled to room temperature (trust me).
Watch Us Make the Recipe
You Will Need
10 tablespoons unsalted butter (142 g)
1 ¼ cups granulated sugar (250 g)
¾ cup plus 2 tablespoons unsweetened cocoa powder, spooned and leveled (75 g)
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
2 large cold eggs
½ cup all-purpose flour, spooned and leveled (65 g)
⅔ cup chopped walnuts, pecans, or chocolate chips, optional (80 g)
Directions
1Preheat oven and prep pan: Position an oven rack in the middle of the oven and heat to 325°F (162°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
2Melt the butter: Add the butter to a medium saucepan. Place over medium-low heat and cook until the butter melts completely, then turn off the heat. Stay close, and do not let it brown.
3Stir in the sugar and cocoa: While the butter is hot, stir in the sugar, cocoa powder, vanilla, and salt. Stir well until blended. Don’t worry if the batter looks gritty. Once you add the eggs later, the brownie batter will become smooth.
4Cool the mixture slightly: Set the saucepan aside to cool until the mixture is warm, not hot, 5 to 10 minutes. Test the temperature by touching the batter, it should still be quite warm, but not too hot that you need to pull away.
5Add the eggs: Add the cold eggs, one at a time, stirring vigorously after each egg.
6Beat in the flour: When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. I use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
7Add optional mix-ins: If using, stir in nuts or chocolate chips (optional).
8Bake the brownies: Scrape the thick batter into your prepared pan and spread it evenly, pushing it into the corners. Bake for 20 to 30 minutes, or until the edges look set and the middle is slightly underbaked. A toothpick inserted into the center should come out with somewhat moist batter.
9Cool and slice: Let the brownies cool completely in the pan to ensure they set properly. To cut them, use a sharp chef’s knife, wiping the blade clean after each slice for perfect edges. For even cleaner edges, chill the brownies in the fridge for 1 to 2 hours before slicing.
Adam and Joanne's Tips
- Storing: Keep cooled brownies in an airtight container at room temperature for 2 to 3 days. Or store them in the fridge for 2 weeks. You can also freeze brownies for up to 3 months! I like wrapping them individually to take one or two out of the freezer when I want to.
- Baking pan: We use a metal 8-inch square pan. Ceramic and glass pans may affect bake time. Check on doneness 5 minutes early and every 5 minutes after that. Double the recipe for a 9-inch by 13-inch pan. The brownies will be slightly thicker.
- Cocoa powder: Try Dutch-process for a mellow, Oreo-like flavor or natural cocoa powder (like Ghiradelli or Guittard) for a rich, dark chocolate taste.
- Measuring flour and cocoa powder: Weigh them or use the “spoon and level” method. Fluff the flour/cocoa, spoon it into the measuring cup, then level off the top with a flat edge. You can see me do this in our video!
- Longer bake time: These take 20 to 25 minutes in our oven. Still, ovens vary, so use our tips in the recipe to tell when your brownies are done. Remember, brownies continue to cook and firm up as they cool, so don’t be afraid to take them out of the oven with the center still a little underdone.
- Double-boiler method: This brownie recipe originally used a double-boiler, but we’ve simplified the method to make it easier and quicker, using fewer dishes while maintaining the same results. If you prefer the original double-boiler method, place a heat-safe bowl with the butter, sugar, and cocoa powder over barely simmering water. Once melted, cool and continue as directed.
- Alice Medrich’s Cocoa Brownies inspired this brownie recipe. Medrich revolutionized brownie recipes years ago when she used cocoa powder instead of melted chocolate. This change allows for better control of ingredients, resulting in incredibly moist brownies with a perfectly fudgy center and a shiny, candy-like top.
- The nutrition facts provided below are estimates.
I have always made brownies using a full 180g chocolate bar in order to get that rich fudge texture and flavour.. I have stopped making them because chocolate it expensive and i wasn’t bothered to go out and buy it! So I tried so many brownie recipes that didn’t include melting chocolate and every single one came out like cake.. except this recipe! This taste exactly like the brownies I make with using melted chocolate except this is wayyyy easier and cheaper! Thank you so much for sharing!
What a great review! We love this recipe because they are incredibly fudgy 🙂
we were looking for a good brownie with a fudgy texture. these were amazing and came together perfectly. my family described them as a brownie batter taste exactly what they wanted and they all said they were a 10/10. they are really rich. a little goes a long way. made some fresh whipped cream and it was the perfect topping
I have been making these now for a couple a couple of years, it is my go to, my favorite chocolate fudge cookie, loved by all
Yay! You made our day with this review 🙂
Great Recipe! Very easy to make and comes out just as promised!
These brownies are absolutely incredible! The fudgy texture is perfect and the crinkly top is so satisfying. I love that you use cocoa powder instead of melted chocolate – it makes the recipe so much easier and the flavor is rich and deep. I’ve made these multiple times now and they always turn out perfectly. The tip about not overbaking is so important – that’s what makes them extra fudgy. Thank you for sharing this amazing recipe!
I stumbled across your recipe looking for a quick brownie fix. 😆 it is delicious, easy, and convenient. My family loved it. Thank you.
Made these for Father’s Day. The step where you’re supposed to let them cool before cutting and eating…that did not happen. Perfect brownies. Thanks!
We have the same problem in our household. Waiting to let them cool is pretty much impossible 🙂
Brill – finally found a good fudgey brownie!
I made this recipe today and was very impressed! It’s not too sweet and just the right texture! And I love that I could make it all in the one pot! Thank you so much. This one is a keeper! 😀
Hey so I just made this recipe and I’m confused on why my batter didn’t look like yours in the video? It didn’t stick to the spoon at all and was really thick and hard to spread out in the pan. It was like slime and didn’t stick to anything but it’s self. Could you give me tips for the next time I want to make them?
I made have made these a few times. They’re always great, however, this last time I made them, I skipped the whole step of melting the butter in the pot with those ingredients.. instead, I just microwaved the butter until completely melted, added it to my mixer and then continued on with recipe instructions. These came out the best version we’ve ever had. (Also just used 1 cup sugar).
I have made these brownies twice and everyone said not to make any changes to the recipe. I place them in a pan that makes minutare brownies that you can pop in your mouth. Everyone loves this size.
The best brownie recipe ever. I’ve made it four times in 7 days.
Yay! We are so happy you love the recipe 🙂
These brownies are absolutely incredible! So fudgy, and they taste even better the day after once the flavors have time to marry. Terrific recipe. I topped mine with walnuts, but next time will add chocolate chips.
This is my favourite brownie recipe. I’ve tried a few and this one is genuinely fudgy (not cakey!) and is so easy to make. I’ve made it with my children too, and the whole family loves it! Definitely 5 stars from me.
Hello, I love this recipe! I make it often. The taste is amazing, I’ve noticed that they tend to be crumbly the first day. Less so the second day. They are moist not dry. Is there any way I can fix this problem?
Hi there, so happy you enjoy them. I am not sure why they are crumbly the first day. I’d take the brownies out a little earlier next time as it sounds like they may have over baked slightly.
Oh MY! How delicious were these brownies? VERY! I made them to take on a camping trip this coming weekend, but of course had to sample one (which was very hard to do – I wanted more than one!) and they are perfectly fudgy and delicious! I made a double batch and cooked them in a 9X13 glass dish. I buttered the dish and sprinkled cocoa powder over the butter and they came out of the dish perfectly. I also added in 1 Tablespoon of instant espresso powder because – well…why not? and added in mini chocolate chips and toffee bits for “add-ins”. I did have to cook longer. I started with 20 minutes and 10 minutes increments checking after each 10 minutes were up. I cooked for a total of 50 minutes and cooled for 2.5 hours in the dish before cutting them. They are perfect! Thanks for an easy recipe!
You are so welcome and thank you for coming back to leave this kind review! 🙂
This is the best brownie reciepe I have made and so easy. I put toasted walnuts on half for my husband and added dark chocochips and chopped twix bars to all the batter.
I made your yummy brownies and its yummy. The only thing is it stuck on the parchment paper. Next time ill oil it a bit or use foil. Thank you so much for your very easy and very yummy Brownies ,ill make it again for sure. Beth
Hi Beth, You can lightly grease the parchment paper before adding the batter to see if that helps.
I have made 2 double batches the last two days! My husband goes on annual golf trips and him and his buddies always ask me to make a treat for them to take. This year it was brownies! OMG! First, these are SO EASY! And second, they are SO dang good that my husband and I ate most of them last night, so I had to make another batch this morning for him to take! Oops lol!
I will never use another recipe again. These are seriously the best brownies I’ve ever had!
Yay! 🙂
I don’t have a square pan. Can I use a loaf pan instead? Will the brownies come out thick?
Yes, they will be thicker and will likely need longer in the oven.
Absolutely the best perfect brownie!! Thank you!!
Brownies had a good taste, but were raw. I double checked the recipe. They need a much longer baking time, higher temp 350 or a larger pan.
Hi there, I wouldn’t change the oven temperature. Ovens do vary, so feel free to keep them in the oven for a little bit longer. That said, remember that brownies set up as they cool, so even those that look slightly underbaked when you take them out will set nicely once cooled.
I recently tried this brownie recipe and was genuinely impressed by the results. I followed the ingredients closely, though I used Hershey’s unsweetened cocoa powder, which I found to have a slightly stronger flavor profile. I also added a small pinch of decaf instant coffee, which may have further deepened the cocoa intensity. Instead of vanilla extract, I used a butter beer-flavored extract (Club House brand), which added a subtle, unique twist to the overall flavor. I baked the brownies at 325°F for about 35 minutes, and the final texture was beautifully fudgy—exactly what I was hoping for. Overall, I thoroughly enjoyed the outcome and would gladly recommend this recipe to anyone who appreciates rich, fudgy brownies with a bold chocolate character.
I made these but i used a stand mixer instead of a spatula or wooden spoon and they turned out undone and the sugar didn’t fully dissolve even after baking. So next time should i use wooden spoon instead of a stand mixer or this is not the reason behind my problem?
Hi Farida, What kind of sugar did you use? Was it coarse or fine? Coarser sugar and some cane sugars may not dissolve as well as finer granulated sugar.
I’m getting ready to try this recipe soon. I only have an 8 3/4 inch metal pan and I’m concerned about them being too thin. Is it better to use an 8 inch glass pan or the slightly bigger metal pan? I will adjust the cooking time by watching according to your suggestions.
The glass pan should be fine, just watch for our doneness cues in our recipe below.
Amaaazing! I recommend using a smaller pan, or making double batch because it is a small batch, but talking about fudge?? It was sooooo fudgey, I loooved it!! And the top was shining and suuuper crackly. Try it!-and save it!!!! Thank you so much for sharing this amazing recipe, Joanne!
These really are the BEST BROWNIES! I’ve tried some great recipes then tried this one last night and my family went nuts over these! I’m getting ready to make another batch now.
Yay! We definitely recommend making a double batch. Just making one batch is risky! 🙂
Was easy and good to make but I have to be honest I followed these instructions and did everything it said and the brownies did not turn out good at all they was greasy and did not crisp up at all and it was like sludge I would not follow this recipe again .
That’s such a shame, Daneka. Was your oven preheated to 325F?
So easy and taste great
Nasty and super bitter. I used Dutch cocoa powder which I use for so many other sweet treats which I love and even tried putting cream cheese frosting on them when they were unedible without. The texture was perfect but the flavor was unbearable.
Hi Laura, We are sorry you’ve had so much trouble with the recipe. For the cocoa powder, use the grams measurement or the spoon and sweep method for filling your cup (otherwise you can add too much). You can also try reducing the cocoa a little, or increase the sugar by a few tablespoons to see if that makes them taste less like dark chocolate. Whatever you choose, thanks for coming back!
will this work with a cherry cheesecake topping?
if not, any suggestions?
Would this recipe work with brown granulated sugar? I am trying to clear my baking ingredients. But i am so excited to try this recipe!!
You might lose the crackly top, but brown sugar will work in the recipe.
Omgggggg these are the best things in the history of brownies when I bake brownies I always use your recipe except I make a twist but it still tastes phenomenal I would certainly recommend the recipe
I have been looking for a really good brownie recipe. My youngest who is almost 32 decided on brownies and vanilla ice cream for our Easter Dessert. We are keeping it simple this year. I am so glad I found this recipe and will be making it tomorrow. I am so looking forward to having them.
Yay! You have made our day with this review! 🙂