This is the fudgy brownie recipe you’ve been searching for your entire life. Rich, moist and fudgie….the BEST Brownie recipe from scratch! Made with simple ingredients you already have in your kitchen. Serve them with a scoop of  vanilla ice cream or just dusted with powdered sugar and make new friends!

Three brownies stacked on a mini cake plate with a glass of milk in the background.


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Homemade Brownies

Everyone has a go-to brownie recipe. Some of you go-to a box….some of you have a family recipe….I always used a recipe given to me by a high school friend. It was fool proof…sometimes…when I didn’t burn them or mix up ingredients….fool proof. I used that recipe for 20 years….TWENTY years! 

Writing that sentence made me feel so old….I can’t believe I have a recipe card that’s 20 years old. What’s weird about this recipe is that I lost it….for a few years I had no idea where it was and I was a little heartbroken that it was missing because it had been handwritten by my high school best friend.

And that’s kind of a lost art these days….the hand written recipe card. Anyway, when we moved into our new house I had just finished breaking down the last of the boxed….tossed it into the garage and walked back into the kitchen to find….the Best Brownie Recipe card lying in the middle of the kitchen floor. 🙂 Best day ever.

Brownie squares on a piece of parchment paper with brownie crumbs in between the slices.

Why they are the BEST Brownies.

While it was lost…..I ended up finding ANOTHER brownie recipe that I loved equally and that’s when this recipe was born. I like a brownie that’s rich and fudgie….almost underbaked in consistency but not at all underbaked in the way that it will fall apart when you pick it up.

I believe (honestly….kinda) if I have a super rich brownie I’ll eat less of them….when I have a cake-like brownie that’s not quite as dense I’ll eat the whole pan so this is my way of keeping my calories in check. You know, I don’t like to deprive myself these days…..so I go for maximum flavor. 🙂

These brownies have a crackly top that’s shiny and inviting and once you bite into them you’re greeted with a fudgy moist inside that’s buttery, chocolatey and rich. It’s classic comfort food. It’s totally “eat your feelings” food. 

These homemade brownies are so much better than brownies from a box. The chocolate flavor is much richer and the texture is a bit more dense. It’s the kind of brownie you want as your base for a hot fudge brownie sundae. 

Three brownies piled on a white plate with confectioners sugar sprinkles on top.

How To Make Brownies from Scratch

I don’t say this often but, given the amount of butter in these things, you will need to have some friends on hand to share them with. As rich and amazing as  this fudge brownie recipe is…..you could eat all 12 of them….even though I said you wouldn’t. 

They didn’t last 24 hours in my house. And when they were gone, I was sad. So I made more.

This recipe makes fudgy moist brownies because of the higher fat content. More butter and chocolate keeps the brownies dense with a tender crumb. 

If you want to make cakey brownie, you need to add more flour and baking powder for leavening. The amount of sugar and eggs does not change whether you’re going fudgy or cakey. I’ll post a cake brownie recipe in a few weeks.

  1. Preheat oven to 350 degrees.
  2. Butter and flour a 9 inch square baking pan (this is my FAVORITE brownie pan), set aside.
  3. In a large bowl, whisk together the flour, cocoa powder and salt, set aside.
  4. In a small saucepan, melt half the butter over medium heat, stirring occasionally.
  5. Put the remaining butter in a medium bowl and pour the melted butter over top and stir to melt. The butter should look creamy but still have small pieces of unmelted butter throughout.
  6. In the bowl of a stand mixer, mix the eggs and sugar on medium until thick and pale yellow.
  7. Add the vanilla and turn the mixer to low, add 1/3 of the dry ingredients to the mixer and then 1/3 of the butter stirring.
  8. Continue alternating ingredients until well combined. Add the chocolate and mix well.
  9. Pour the batter into the prepared baking pan and spread evenly.
  10. Bake for 40-45 minutes or until a cake tester inserted into the center comes out with a few crumbs sticking to it. Cool in the pan until the brownie is just a bit warmer than room temperature.
  11. Run a knife around the edges of the brownie and invert onto a cutting board. Cut the brownie into 12 rectangles and dust with powdered sugar.

We like to dust with a bit of powdered sugar or top with a bit of homemade whipped cream for serving.

We love this 9 inch square baking pan by Caraway. It has a non-stick ceramic coating that’s non-toxic, PTFE & PFOA Free! It’s the perfect pan for all your bar recipes, casseroles and cakes!

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Brownies piled on a white plate with a glass of milk in the background.

How To Store Brownies

Now you probably won’t have any leftovers but the best way to store your homemade brownies from scratch is in an airtight container at room temperature. They will stay fresh for up to five days.

Alternatively, you can freeze your brownies wrapped tightly in plastic wrap for up to 3 months.

This easy Fudge Brownie recipe is the perfect potluck dessert….or take a batch to work and give them to your boss if you need a raise? Maybe?

They’re also great to make for school treats like these Valentine Heart Brownies! Or just serve yourself a few heated in the microwave for a few seconds and top with a scoop of vanilla ice cream and a shovel full of hot fudge sauce. That’s, basically, winning at life.

We, also, love making this Black Forest Brownie Trifle for every single party. It’s easy and a total crowd pleaser!

Want to see what else we’re baking up? Follow us on Instragram and Facebook!

Adapted from Thomas Keller’s Ad Hoc at Home

More Easy Dessert Recipes

Close up of Millionaire Shortbread Bars on a cake plate.
Brownies piled on a white plate with a glass of milk in the background.

Get the Recipe: Best Brownies from Scratch

Yield: 12 Brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
The most amazing and delicious brownies from scratch. Moist, tender, dense and rich, they're so simple to make, too!
5 from 1 vote
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Ingredients

  • 3/4 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 3 sticks 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

Equipment

  • baking pan

Instructions 

  • Preheat oven to 350 degrees.
  • Butter and flour a 9 inch square baking pan, set aside.
  • In a large bowl, whisk together the flour, cocoa powder and salt, set aside.
  • In a small saucepan, melt half the butter over medium heat, stirring occasionally.
  • Put the remaining butter in a medium bowl and pour the melted butter over top and stir to melt. The butter should look creamy but still have small pieces of unmelted butter throughout
  • In the bowl of a stand mixer, mix the eggs and sugar on medium until thick and pale yellow. Add the vanilla and turn the mixer to low, add 1/3 of the dry ingredients to the mixer and then 1/3 of the butter stirring. Continue alternating ingredients until well combined. Add the chocolate and mix well.
  • Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes or until a cake tester inserted into the center comes out with a few crumbs sticking to it. Cool in the pan until the brownie is just a bit warmer than room temperature.
  • Run a knife around the edges of the brownie and invert onto a cutting board. Cut the brownie into 12 rectangles and dust with powdered sugar.

Video

YouTube video

Notes

Brownies are best enjoyed within 48 hours. Store in an airtight container for up to 4 days at room temperature.
You can freeze the brownies in a freezer safe container for up to 2 months.
Serving: 0g, Calories: 135kcal, Carbohydrates: 24g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 21mg, Sodium: 106mg, Potassium: 113mg, Fiber: 1g, Sugar: 17g, Vitamin A: 35IU, Calcium: 13mg, Iron: 1.3mg
Author: Kellie
Course: Dessert
Cuisine: American