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Classic Fudgy Brownies from Scratch

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A simple and easy recipe for rich, fudgy brownies with a crackly crust and molten center, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 3/4 cup (75 g) unsweetened cocoa powder
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
  2. In a medium saucepan over low heat, melt the unsalted butter. Remove from heat and whisk in the unsweetened cocoa powder until smooth and glossy.
  3. In a large bowl, combine granulated sugar and brown sugar. Pour the warm cocoa-butter mixture over the sugars and stir until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the batter is glossy and thick.
  5. Sift together the all-purpose flour and salt in a separate bowl.
  6. Gradually fold the sifted flour mixture into the wet ingredients using a spatula until just combined; do not overmix.
  7. If desired, fold in chopped walnuts or chocolate chips.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 25–30 minutes, checking at 25 minutes with a toothpick. It should come out with a few moist crumbs but not wet batter.
  10. Cool the brownies completely in the pan on a wire rack for at least 1 hour.
  11. Use the parchment overhang to lift the brownies out of the pan and cut into 16 squares.

Notes

Do not overmix after adding flour to avoid cakey brownies. Use room temperature eggs for better incorporation. Melt butter and cocoa together for smooth texture. Check doneness early to avoid overbaking. Cool completely before slicing for best texture. Optional add-ins include nuts and chocolate chips. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free/vegan, use coconut oil and flax eggs.

Nutrition

Keywords: brownies, fudgy brownies, chocolate dessert, easy brownies, homemade brownies, classic brownies, scratch brownies

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