Favorite homemade fudgy brownie recipe

    Say hello to our favorite homemade brownie recipe! These brownies come together effortlessly using just a saucepan and a spoon, no fancy mixers needed. The secret to achieving that irresistible shiny, crinkly top? Mix the sugar and cocoa powder into hot melted butter.

If you prefer dark, bittersweet chocolate over milk chocolate, this recipe is for you! You can use natural or Dutch-process cocoa powder, depending on your preference.

Pro Tip: When measuring flour and cocoa powder, either weigh them for accuracy or use the spoon and level method, fluff the flour/cocoa, spoon it into your measuring cup, and level it off with a flat edge. This ensures the perfect texture every time!

Ingredients

• 10 tablespoons (145g) unsalted butter
• 1 ¼ cups (250g) granulated sugar
• 3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 2 large cold eggs
• 1/2 cup (65g) all-purpose flour, spooned and leveled
• 2/3 cup (80g) chopped walnuts, pecans, or chocolate chips, optional

Key Ingredients

Here’s what makes these brownies rich, chocolatey, and irresistibly fudgy:

• Cocoa Powder : The star of the show! You can use natural, Dutch-processed, or raw cacao. For a deep, chocolatey flavor similar to Oreo cookies, try Dutch-process cocoa.
• Butter : We use 100% butter for the best flavor and texture. If using salted butter, simply skip the added salt in the recipe.
• Granulated Sugar : This helps create that shiny, crinkly top while balancing the bitterness of the cocoa powder. You can substitute brown sugar, but the texture may change slightly.
• Eggs : Essential for richness and structure, making the brownies dense yet tender.
• All-Purpose Flour : We use just enough for structure while keeping the brownies extra fudgy. If you need a gluten-free option, a 1:1 gluten-free flour blend (like Bob’s Red Mill) works well!

With just these simple ingredients, you’ll have a batch of brownies better than any boxed mix!

How to Make the Best Fudgy Brownies

      Making brownies in a single saucepan means fewer dishes and less hassle! The secret to getting shiny, crinkly tops and deep, rich chocolate flavor lies in heating the butter before combining it with the sugar and cocoa powder. This process blooms the cocoa, intensifying its flavor, while the hot sugar rises during baking, creating that perfect glossy top.

Step-by-Step Directions

Preheat & Prepare the Pan

• Preheat your oven to 325°F (162°C) and position the rack in the center.
• Line an 8-inch square baking pan with parchment paper or foil, leaving some overhang for easy removal.

Melt the Butter

• In a medium saucepan, melt the butter over medium-low heat until fully liquid.
• Remove from heat immediately, don’t let it brown!

ix the Cocoa, Sugar & Vanilla

• While the butter is still hot, stir in the cocoa powder, sugar, vanilla extract, and salt.
• Mix until combined. The batter may look grainy, but don’t worry, it will smooth out once the eggs are added.

Cool Slightly & Add Eggs

• Let the mixture cool for 5–10 minutes until warm (not hot).
• Add the cold eggs, one at a time, stirring vigorously after each addition.

Incorporate the Flour

• Stir in the flour using a wooden spoon or spatula. Mix 40–50 strokes until the batter thickens and pulls away from the sides of the pan.
• If adding chocolate chips or nuts, fold them in at this stage.

Spread & Bake

• Transfer the thick batter to the prepared pan, spreading it evenly to the edges.
• Bake for 20–30 minutes or until the edges look set but the center appears slightly underdone. A toothpick inserted in the middle should come out with moist crumbs (not wet batter).

Cool Completely & Slice

• Let the brownies cool fully in the pan before cutting, this ensures they firm up properly.
• For clean edges, chill them in the fridge for 1–2 hours before slicing with a sharp knife.

Enjoy these ultra-fudgy, rich, and chocolatey brownies, better than any boxed mix! 

Tips for the Best Homemade Brownies

Storage Tips

• Keep your brownies in an airtight container at room temperature for 2–3 days.
• Store in the fridge for up to 2 weeks or freeze for up to 3 months (wrap individually for easy snacking).

Baking Pan & Adjustments

• A metal 8-inch square pan works best. If using glass or ceramic, check doneness 5 minutes early, as they may take longer to bake.
• Doubling the recipe? Use a 9×13-inch pan—your brownies will be slightly thicker.

Cocoa Powder Choices

• Dutch-process cocoa = smooth, Oreo-like flavor.
• Natural cocoa powder (like Ghirardelli or Guittard) = deep, rich chocolate taste.

Measuring Dry Ingredients

• For best results, weigh your flour and cocoa powder.
• If using cups, spoon and level: fluff the cocoa/flour, spoon into the cup, and level off with a straight edge.

Baking Time & Doneness

• Bake for 20–25 minutes, but check early since ovens vary.
• The edges should look set, but the center slightly underdone—brownies continue to firm up as they cool.

Simplified vs. Double-Boiler Method

• Originally, this recipe used a double boiler to melt the butter, sugar, and cocoa powder.
• Now, we’ve simplified it by melting everything directly in a saucepan, faster, easier, and just as delicious!
• Prefer the double-boiler method? Place a heatproof bowl over simmering water, melt the butter, sugar, and cocoa, then proceed as directed.

Inspired by Alice Medrich’s Cocoa Brownies, her innovative use of cocoa powder instead of melted chocolate led to super fudgy brownies with that signature shiny top!

Additions and Substitutions to Elevate Your Brownies

Looking to make your brownies even more irresistible? Here are some delicious ideas to customize your cocoa brownies:

• Nuts: Crushed walnuts, peanuts, almonds, or pecans add a satisfying crunch and a nutty depth of flavor.
• Chocolate: Stir in chocolate chips or chocolate chunks for gooey pockets of melted chocolate that make each bite extra decadent.
• Peanut Butter: Add peanut butter chips for a creamy contrast that complements the rich cocoa.
• Dried Fruit: Toss in dried cranberries, raisins, or other dried fruit for a chewy texture and natural sweetness that balances the richness.

Feel free to get creative with these ingredients to give your brownies a personal touch!

Bon Appetit!