Fudgy Brownies from Scratch are everything I want in a chocolate dessert—intensely rich, deeply chocolaty, and perfectly gooey in the center with that signature shiny, crackly top. These brownies are made with simple pantry staples, and I love how easy they are to pull together for any occasion.

Fudgy Brownies from Scratch

Why I Love This Recipe

I love how these brownies come out every single time: soft in the middle, slightly chewy at the edges, and full of real chocolate flavor. The best part is that I don’t need any fancy equipment—just a bowl, a whisk, and a craving for chocolate. I also enjoy how customizable they are, whether I want to add chocolate chips, nuts, or even a swirl of caramel or peanut butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Brown sugar
Large eggs
Vanilla extract
Unsweetened cocoa powder
All-purpose flour
Salt
Optional: chocolate chips, chopped walnuts or pecans

Directions

I preheat my oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.
In a saucepan, I melt the butter over low heat, then remove it from heat and whisk in both sugars and cocoa powder until smooth.
Once the mixture has cooled slightly, I add the eggs one at a time, whisking thoroughly after each. I stir in the vanilla extract until the mixture is glossy.
I sift in the flour and salt, then fold everything together gently until just combined. If I’m adding chocolate chips or nuts, I stir them in now.
I pour the batter into the prepared pan, spreading it evenly.
I bake the brownies for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
I let the brownies cool completely in the pan before lifting them out and slicing into squares.

Servings and Timing

Servings: 16 small or 9 large brownies
Prep time: 15 minutes
Bake time: 25–30 minutes
Total time: Around 45 minutes

Variations

I sometimes add a teaspoon of espresso powder to deepen the chocolate flavor.
For a nutty crunch, I fold in a handful of chopped pecans or walnuts.
Swirling in peanut butter, cream cheese, or caramel before baking adds a delicious twist.
If I’m feeling extra indulgent, I top the cooled brownies with a layer of ganache or chocolate frosting.

Storage/Reheating

I store brownies in an airtight container at room temperature for up to 4 days.
For longer storage, I freeze individual brownies wrapped in plastic wrap and sealed in a freezer bag for up to 2 months.
When I want one, I let it thaw at room temp or pop it in the microwave for 15–20 seconds to make it warm and gooey again.

FAQs

How do I get that shiny top on my brownies?

I make sure to beat the sugar and eggs thoroughly and don’t skimp on the mixing—it helps create that classic shiny crust.

Can I use salted butter?

Yes, I can, but then I reduce the added salt by about half to avoid it becoming too salty.

Can I double the recipe?

Absolutely. I double all the ingredients and bake it in a 9×13-inch pan. The baking time will increase slightly, so I check around 35–40 minutes.

What kind of cocoa powder works best?

I usually use unsweetened natural cocoa powder, but Dutch-processed cocoa gives the brownies a darker color and smoother flavor.

How do I know when the brownies are done?

I bake until the edges are set and a toothpick in the center comes out with moist crumbs—no wet batter, but also not completely clean.

Conclusion

These fudgy brownies from scratch are my go-to whenever I need a chocolate fix. They’re easy, quick, and far better than anything from a box. Whether I keep them classic or dress them up with extras, they always satisfy that rich, chewy brownie craving. Once I started making them from scratch, I never looked back.