This is the fudgiest brownie recipe you’ll want to make again and again. Rich, moist and deeply chocolatey, these brownies are made from simple ingredients you likely already have on hand. Serve them warm with a scoop of vanilla ice cream, or simply dusted with powdered sugar for an irresistible treat.
Why They Are the Best Brownies
Everyone has a favorite brownie: boxed mixes, family heirloom recipes, or a trusted friend’s version. This recipe gives you fudgy, dense brownies with a shiny, crackly top and a tender, moist center. It delivers intense chocolate flavor and the satisfying richness that makes a homemade brownie stand out from any mix.
These brownies are designed to be fudgy rather than cake-like. A higher butter and chocolate content keeps the texture dense and indulgent. If you prefer a lighter, cakier brownie, you can increase the flour and add a bit of baking powder, but for pure, classic fudge brownies this is the method to use.
The contrast between the crisp, glossy surface and the soft interior is what makes these brownies so comforting. They’re perfect on their own, or as the base for a brownie sundae with hot fudge and ice cream.
How To Make Brownies from Scratch
These brownies are rich, so plan to share. The generous butter and chocolate yield a dense, tender crumb and strong chocolate taste. Follow the steps below for reliably fudgy results.
- Get ready. Preheat your oven to 350°F (175°C). Butter and flour a 9-inch square baking pan, or line it with parchment and leave an overhang for easy removal. Set aside.
- Mix dry ingredients. In a large bowl, whisk together 3/4 cup all-purpose flour, 1 cup unsweetened cocoa powder, and 1 teaspoon kosher salt. Set aside.
- Melt butter. Melt about half the butter in a small saucepan over medium heat, stirring occasionally. Place the remaining butter in a medium bowl and pour the hot melted butter over it; stir to combine so the butter becomes creamy with some small unmelted pieces for texture.
- Beat eggs and sugar. In a large mixing bowl, use a hand mixer or stand mixer to beat 3 large room-temperature eggs with 1 3/4 cups granulated sugar until the mixture is thick and pale. Add 1 teaspoon vanilla bean paste or pure vanilla extract and mix briefly.
- Combine ingredients. With the mixer on low, add about one-third of the dry ingredients, then one-third of the butter mixture, alternating until all dry ingredients and butter are incorporated. Fold in 7 ounces of semi-sweet chocolate chunks and mix until evenly distributed.
- Bake. Pour the batter into the prepared pan and spread evenly. Bake 40–45 minutes, or until a cake tester or toothpick inserted in the center comes out with a few moist crumbs attached. Avoid overbaking; the center should remain fudgy.
- Cool and finish. Let the brownies cool in the pan until just slightly warm. Run a knife around the edges, lift the brownie slab out using the parchment overhang (or invert carefully), and cut into 12 rectangles. Dust lightly with powdered sugar, if desired.
Serve warm with whipped cream or ice cream, or allow to cool completely for neat slices. These brownies also make a great base for layered desserts and trifles.
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A good 9-inch square pan with a reliable non-stick surface helps brownies release cleanly. A quality pan makes a difference for bars, casseroles and cakes.
How To Store Brownies
Store brownies in an airtight container at room temperature for up to five days to keep them moist. For longer storage, wrap individual pieces tightly in plastic wrap and freeze for up to three months. Thaw at room temperature or warm briefly in the microwave.
What To Serve With Brownies
Brownies pair beautifully with vanilla ice cream, stabilized whipped cream, or a generous drizzle of hot fudge. They work well as simple treats for school or parties, and can be dressed up into trifles and sundae bites when you want to impress a crowd.
Warm a slice for a few seconds in the microwave and top with a scoop of ice cream for an instant crowd-pleaser.
More Easy Dessert Recipes
- Millionaire Shortbread Bars
- Chocolate Shortbread Cookies
- Gingerbread Blondies
- The Best Rice Krispie Treats
- Cosmic Brownies
- Brookies
Easy Brownie Recipe
Moist, tender, dense and rich—these homemade brownies are simple to prepare and full of chocolate flavor.
Prep: 10 mins | Cook: 40 mins | Total: 50 mins | Servings: 12 brownies
By Kellie
Equipment
- 9-inch square baking pan
- hand or stand mixer
- saucepan
- mixing bowls
- spatula
Ingredients
- 3/4 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 sticks (about 12 ounces) unsalted butter, cut into cubes
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 7 ounces semi-sweet chocolate chunks
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9-inch square pan by buttering and flouring, or lining with parchment.
- Whisk flour, cocoa powder and salt in a large bowl and set aside.
- Melt half the butter in a small saucepan over medium heat. Put the remaining butter in a medium bowl and pour the melted butter over it, stirring so the butter becomes creamy with a few small unmelted pieces.
- Beat eggs and sugar until thick and pale. Add vanilla. With the mixer on low, alternate adding the dry ingredients and the butter mixture in thirds until combined.
- Fold in the chocolate chunks and spread the batter in the prepared pan.
- Bake 40–45 minutes, until a cake tester or toothpick comes out with a few moist crumbs. Cool until slightly warm.
- Run a knife around the edges, remove the brownie slab, cut into 12 pieces, and dust with powdered sugar if desired.
Notes
Brownies are best within 48 hours. Store in an airtight container at room temperature for up to four days, or freeze in a freezer-safe container for up to two months.
Nutrition (approx.)
Calories: 135 kcal per brownie; Carbohydrates: 24 g; Protein: 2 g; Fat: 4 g. Nutrition is an estimate and should be used as a guideline.