Homemade Fudge Brownies
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These dense and fudgy from-scratch brownies are made with melted chocolate and without cocoa powder for a perfectly crackly top– ditch the box forever!
Nothing Beats my Warm Brownies From Scratch
It has been a very long time that I’ve been making brownies from scratch. In fact, even before I had a recipe site, I was making them from scratch, even though I was making a lot of other things from a box.
By way of something, I discovered long ago that the best brownies come from using ingredients I just about always have on hand, only a little bit more work than the ones from a box, and I haven’t grabbed a box mix from the shelf in longer than I can remember.
It’s funny, I encourage you all over my website to make things from scratch. In fact, I LOVE teaching you how to bake things from scratch, but I do understand that making things like cake and yeast bread from scratch, while always worth it, does take a significant amount of time and planning ahead.
These perfect fudgy brownies? Not really too much more time, and I mean that honestly.
While there is a bit of wait time once you melt your butter and chocolate before moving on with the rest of the easy recipe, I promise once you finish your first batch of scratch brownies, you’ll ditch those boxed mixes forever.
I’m getting ahead of myself.
Let’s talk about the ingredients you’ll need for my favorite brownie recipe so you understand the science behind the whats and whys.
Ingredients to Make The Best Fudgy Brownie Recipe
The list of ingredients for these fudgy chocolate brownies is simple and this recipe is seriously the only recipe I use. In fact, out of the 20+ brownie recipes on my site (and that collection is always growing!), all of them start with this exact recipe. All of them. Cool, huh?
Here’s what you’ll need:
UNSALTED BUTTER— this is the main fat source we’ll use for these brownies. While box mixes typically call for oil, which definitely equals moist brownies, I prefer the flavor that butter brings to the brownies, adding more depth of flavor.
SEMI-SWEET CHOCOLATE— we’ll get all of the chocolate flavor for these chewy brownies from melted chocolate. We’ll use semi-sweet (as opposed to unsweetened or dark chocolate or even milk chocolate) for its moisture content. Do not use unsweetened, dark, or milk chocolate in this batter. I have tested this recipe extensively and believe me, it matters.
BROWN SUGAR— I love using brown sugar to sweeten baked goods, since it’s full of deep molasses flavor and extra moisture. Remember how I said the chocolate matters because of the moisture content? The sugar matters for the same reason.
GRANULATED SUGAR— we’ll use just a touch of granulated sugar alongside the brown sugar. The granulated sugar is part of the key to that crackly top. As it melts, it combines with the whites of the eggs (coming next!) to form a very thin layer of meringue, which makes that beautifully shiny top that cracks upon slicing.
EGGS— aside from being a binder for the wet ingredients, the eggs are part of the journey to the ultimate fudgy brownies. By loading up with eggs, we’re avoiding dry brownies while also adding more fat which means more of a fudgy texture.
VANILLA EXTRACT— it goes without saying that we need some vanilla to round out the overall flavor of the pan of brownies. Don’t leave it out, ever!
ALL-PURPOSE FLOUR— we’re adding just a touch of flour here. It’s crucial to be sure you’re only adding ¾ cup of flour (90g) in order to keep the brownies dense and fudgy. If you add too much flour, you risk winding up with a cake-like brownie without the crinkly top. Since we’re using the perfect amount of flour, we don’t need any unsweetened cocoa powder. So leave it in the pantry and don’t even look at it!
SALT— last but not least, a little salt does wonders for balancing the sweetness of the chocolate.
How to Make Homemade Brownies From Scratch
The method for these easy homemade brownies is simple, but will require you to build in some waiting for cooling before finishing the batter.
STEP #1: to start, melt butter and chopped chocolate in a saucepan over low heat. This is the first step to the melted sugar crystals that will help make the tops nice and flaky.
STEP #2: once that’s melted, allow it to cool for about 10 minutes. Allowing it to cool is crucial to making sure we don’t cook the egg mixture.
But by not allowing this mixture to cool completely, we can use the retained heat to help dissolve the brown and granulated sugars that will combine with the egg whites to make that meringue we talked about to achieve the crinkly tops.
STEP #3: after the sugar and eggs are all whisked in and the mixture is smooth, you’ll gently whisk in the flour. Don’t over-mix this batter to avoid tough brownies. Gluten works the same in brownie batter the same way it does cake batter, even if there’s only a little bit of it in the batter.
STEP #4: once there are no more flour streaks, pour the batter into a prepared square baking pan.
STEP #5: you’ll bake these brownies for 25-30 minutes, stopping exactly at 25 minutes to test the center of the pan. You’re looking for moist crumbs on the tester, because they will continue to bake a bit once removed from the oven and we don’t want to overbake them.
Variations of Brownies From Scratch
- COOKIE DOUGH BROWNIES: love cookie dough? These cookie dough brownies are for you! Made with safe-to-eat cookie dough swirled into the batter and in the frosting on top, these brownies combine the best of both worlds with every bite!
- COOKIES & CREAM BROWNIES: another cookie + brownie mash-up, these cookies & cream brownies combine crunchy Oreos, creamy white chocolate chips, and of course, my favorite base. So much texture and flavor!
- COFFEE BROWNIES: my most popular brownie recipe is my coffee brownies, made with concentrated coffee and topped with a creamy coffee buttercream.
- MINT CHOCOLATE BROWNIES: if you are a mint chocolate lover, my mint chocolate brownies should be next on your list! A layer of mint buttercream sits between the chocolatey base and a creamy chocolate ganache topping. So decadent!
- NUTELLA BROWNIES: Nutella lovers, my Nutella brownies are for you! With Nutella swirled right into the batter, these brownies have a hint of that hazelnut flavor that you love in every bite.
Looking for more? Here are all of my brownie recipes (20+ recipes in total)!
Want to add some pizzazz to your brownies? Spread some frosting on top for a little something extra sweet.
Best Fudgy Brownie Recipe Tips
USE A METAL PAN
Another key to a good brownie with chewy edges is using a metal pan vs a glass pan. Glass tends to bake things faster, so you won’t wind up with the same gooey texture using a glass pan.
If all you have is glass, reduce the oven temperature by 25º and bake for the same amount of time.
How to Store Homemade Fudge Brownies
Store your brownies covered tightly at room temperature. For longer storage, keep in the refrigerator. Wherever you store them, make sure no edges are exposed as the brownies will lose their moisture and fudginess.
HOW TO KEEP BROWNIES FRESH
Edges exposed to air are a brownie’s worst enemy! Be sure all edges are covered, whether you’re storing them in the fridge or at room temperature.
You Have to have these Brownies From Scratch
Over the years, I have had so many readers tell me that this recipe was the first one they’ve ever tried from scratch and they are now believers.
In fact, true story, I had someone tell me they follow me only to look at my mouth-watering pictures because they don’t bake much at all, but they have made this recipe and said it’s the best brownie recipe they’ve ever had.
Relatedly, and in conclusion/one last chance to convince you the same… I am here to shout from the rooftops that scratch is my only way. Like, ONLY ONLY WAY.
And I will never stop telling everyone I meet who doesn’t agree that scratch brownies are so much easier than you think they are and they really are so super delicious.
Many years ago, actually in the post for my Peppermint Pattie brownies, I suggested that I get something about “scratch brownies are better” engraved in my headstone, and I’m sticking by that one.
“Lynn April: wife, mother, baker, sprinkle enthusiast. SCRATCH BROWNIES ARE BETTER.”
I think it has a nice ring to it.
In fact, when I took some of my chocolate chip cheesecake swirl brownies to a party, someone said “I’ve never had brownies that taste better as you chew them.”
I MEAN. If that isn’t the best compliment?!
So, please… Give this fudgy brownie recipe a try. I know you won’t be disappointed, and I know I have a pretty good chance of making you want “SCRATCH BROWNIES ARE BETTER” on your headstone too.
Too much? Maybe. But maybe not, either.
Here are a few of my other recipes of brownies made with this exact same base. Enjoy my cherry brownies, funfetti brownies, cookie dough brownies, and fudgy Nutella brownies.
More Favorites from Fresh April Flours
Homemade Brownies From Scratch
Ingredients
- ½ cup (113g) unsalted butter cut into 6-8 slices
- 8 ounces (227g) semi-sweet chocolate coarsely chopped
- ¾ cup (150g) firmly packed brown sugar
- ¼ cup (50g) granulated sugar
- 3 large eggs room temperature preferred1
- 1 teaspoon vanilla extract
- ¾ cup (90g) all-purpose flour be sure to measure properly
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square metal baking pan2 with foil and spray with nonstick spray. Set aside.
- In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 10 minutes.½ cup (113g) unsalted butter, 8 ounces (227g) semi-sweet chocolate
- Whisk both sugars into slightly cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla extract. Add the flour and salt and stir gently until completely combined.¾ cup (150g) firmly packed brown sugar, ¼ cup (50g) granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, ¾ cup (90g) all-purpose flour, ¼ teaspoon salt
- Pour the batter into the prepared pan. Bake brownies for 25-30 minutes or until a toothpick or cake tester inserted in the center comes out with moist crumbs. Allow brownies to cool completely before cutting into squares.
- When you are ready to cut the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board. Store leftover brownies at room temperature up to 1 week. Brownies freeze well, up to 3 months. Thaw in refrigerator overnight.
Video
Notes
- Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
- Metal pan: if all you have is a glass pan, reduce oven temperature by 25º and bake for the same amount of time.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Came out super cake-y and definitely not a brownie. I followed the recipe step by step and made sure to do everything right, but honestly it tasted super good and was the best chocolate cake I’ve ever had which is the only reason I’m rating this a 4 / 5.
Hi, Hana– I can assure you these brownies are not cakey at all, so my guess is you did not measure the flour properly. Thanks for giving it a try, but I’d suggest weighing the flour as I explain in the recipe for best results.
It’s a my go to recipie love it. But off late the base is very oily when it comes out of the oven. Any idea why ? Thanks
Hi, Monica– be sure that when you’re heating the butter and chocolate that you don’t do it too quickly. This can cause the fats to separate and make your brownies oily. Pay attention to that and let me know if you’re still having trouble!
Can’t wait to try this today for my kids! Searching for the perfect brownie recipe.
I hope you love it as much as we do!
The best brownies! I followed the recipe except for I did not have a chocolate bar so I used semi sweet chocolate chips. I used a glass baking dish and turned down the heat as suggested. My husband said the recipe is a keeper. And it is a 10 out of 10.
I’m so glad you enjoyed them, Beth! Thanks so much!
Super fudgy and delicious! This was so easy to make and it tastes amazing! I used 70% dark chocolate. A little bite goes a long way! This totally hit the spot.
Thank you so much, Jennifer!
Great recipe! I weighed the ingredients and they came out perfect and fudgey. Mine took about 5 minutes longer than stated, but that’s typical with my oven. Will definitely make them again!
Thanks so much, Dawn!
Definitely fudgy and delicious!
We prefer it less sweet so I reduced the sugar slightly, it still came out great. My friends loved it. I might try it again with dark chocolate. Thanks for the easy to follow recipe!
Thank you so much, Claire!
Can’t wait to make these but was wondering what chocolate bar you were chopping up in the video?
Hi, Felicia– I was chopping a Baker’s chocolate bar. They are my preferred brand of quality baking chocolate.
I just made these brownies, they were so simple and the minute they came out of the oven, my husband wouldn’t let them cool! They are delicious!! And she was right, they aren’t hard to make! I saved this recipe, and will make these over and over again! Thank you!
Thank you, Audra! 🙂
Just made these tonight and they are 10/10! I haven’t found a brownie recipe I’ve liked until now! I’m trying out several for my nieces wedding cookie/dessert table, but I think I can stop with these! Can’t wait to try out a few of your cookie recipes! Also, could I double this for a 9×13?
Thank you so much, Lisa! 🙂 you can double it for a 9×13. Bake time will be roughly the same, but add 2-3 minutes at a time if they’re not done when you check them!
This is such an easy recipe and these brownies are the best ones I have ever made. Taste delicious too and will not last long.
Thank you, Irum! 🙂
If you love fudgy chewy brownies this recipe is for you! Easy to follow. WAY better than a box mix. Everyone LOVED them.
Thank you so much, Jada!
I halved this recipe (which was a little difficult cause I’m not great at math, but my boyfriend helped). It’s just him and I so I don’t like making big portions of dessert. I upped the chocolate a touch and instead of an egg and a half I used an egg and a big spoonful of duke’s and added a touch of miso (cause i like a salty/sweet brownie) and like —— jeeez Louise are these good. Will definitely have to try a full batch for the next party I go to!!! A+ recipe. So fudgy and moist.
Thanks so much, Sarah! So glad you enjoyed them 🙂
I normally love your recipes but this one was a miss for me. Not fudgy or enough chocolate flavour for our taste.
Hi, Joanne– this is very surprising to me as I always get rave reviews on how fudgy and chocolatey these brownies are. I’d be curious if you missed something, because I’m actually shocked.
Very easy recipe and great for short-notice bakes!
Thanks so much, Elizabeth!
We love these brownies. Made this recipe a dozen times – today was the first time using a scale to measure the ingredients. Best tool/kitchen gadget, hands down! Easier to measure, less mess to clean up, and the brownies were better than ever! This is truly such an easy and delicious recipe.
Thank you so much, Leigh!
Wow, these were easy and so good. Excellent recipe. Thank you!
Thanks so much, Carol!
Never baking boxed brownies again. These are absolute perfection and so easy to make. I didn’t have baking chocolate so I used a cup of semi sweet chips and they turned out great.
Thank you so much, Laurie!
These brownies were yummy and a new favorite. I will be adding them to my dessert recipe file.
Thank you, Laura!
I loved loved loved these, my husband a co workers too! I promised to make a pan for them next time!!
Thank you so much, Shelby!