Fudgy Brownies
Homemade fudgy brownies are cheap and easy to make in one bowl like you would with a boxed mix from the store! Super moist and fudgy, these brownies will get eaten fast!
Even though I’ve been blogging for over 6 1/2 years now, I’ve somehow neglected some of the classics. So, today I’m bringing you classic fudgy brownies. No frills. No extras. Just that chocolatey deliciousness we all know and love!
Fudgy Brownies
These fudgy brownies can be made in ONE BOWL like you would make with a boxed mix from the store. The brownie base is much like that from a box. Dry ingredients only. That means cocoa powder! No melting chocolate for this recipe, keeping it cheap and easy.
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All you have to add is eggs, butter (or oil), water and vanilla. The end result is a slightly crisp, crackled top, and a super moist and fudgy center. These brownies are so far away from anything cake-y, which is how we like it!
I’m embarrassed to admit it, but I do use boxed brownies a lot. They are fun and easy to dress up, like for these Mint Brownies, or these Buckeye Brownies, or this Skillet Brownie to name a few.
Actually, the only other homemade recipe I have posted so far are these Frosted Fudge Brownies. Also delicious — especially if you love chocolate frosting! But my friend Michelle has an incredible Chocolate Strawberry Brownies recipe that is also from scratch and looks incredible.
But I wanted something that was undeniably perfect, on its own that no extras were needed. You know, like chocolate chips, or frosting. That’s all good, but these fudgy brownies are perfect straight from the pan. In fact, my almost 3 year old gobbled up almost the whole pan when I wasn’t looking, haha. So I made them again. I don’t think anybody complained.
If you did want a scoop of vanilla ice cream on top, that wouldn’t bother me one bit, but either way, these fudgy brownies are to be enjoyed by the whole family!
Fudgy Brownies
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- ⅔ cup (54 g) cocoa powder, (I did half regular cocoa and half dark cocoa)
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup (113 g) butter, (1 stick) melted
- ¼ cup (59 ml) water
- 1 ½ tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 13×9-inch baking dish with cooking spray. (You may also line a baking dish with parchment paper to lift the brownies out of the pan easily.)
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. (This could be made and stored in an airtight container or mason jar for up to 12 months!)
- Add the eggs, butter, water and vanilla. Mix until flour just barely disappears. (Batter may be thick.) Spread into the prepared 13×9-inch baking dish.
- Bake at 350 degrees Fahrenheit for 35-45 minutes for a glass pan OR 25-35 minutes for a metal pan. Bake until a toothpick comes out clean from the center. Easiest to cut and serve once slightly cooled or cooled completely.
Notes
Did you make this?
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I do love this recipe, it’s my favorite and I use it every time! However, I always have to add about 1/4 cup of canola oil because it is literally stif as cookie dough otherwise, not just a “thick batter”. I feel like I follow your recipe exactly, what am I doing wrong?
I’m glad you like it Gracie! I would make sure you are stirring/fluffing up your flour before you measure it. Then spoon it into the cup and level it off. And make sure you use large eggs. Even if flour is pre-sifted, it settles as it is stored. We need to stir/fluff it up to incorporate air back into the flour so that it doesn’t result in too much flour used and consequently a dense/heavy baked good. Hope this helps!
I’m a little confused. You’ve made it before and it came out great, but this time tasted like flour? Or other recipes you tried are great and mine tastes like flour? Either way, it shouldn’t taste like flour. I’d need more information to help figure out what went wrong.
I have tried other recipes like a lot and they were all GREAT but when I tried this one it just tasted like flour.
Have you checked all your ingredients? Cocoa is not expired? Most flour is now pre sifted, if yours was not this could also throw off the flour content
Just baked these today, they turned out FANTASTIC! This is the only brownie recipe I will need. Thank you for a great recipe! 🙂
I’m so glad you love these brownies as much as we do Beth! Thanks for your comment!
Unbelievably delicious and so super easy. You don’t even need a mixer. My husband declared the best brownies he’s ever had. Thank you for sharing this recipe!
Glad to hear it Lisa! Thanks for sharing your experience with the recipe.
If I were to use a 9×13 inch pan, should i double the recipe? If so, How long should i bake for?
This recipe is made specifically for a 13×9-inch pan so you don’t need to adjust anything.
These are great! I didn’t have unsalted butter so I just didn’t add the salt and it was 10/10!! Thank you!
Wonderful! So glad you enjoyed this recipe! Thanks for leaving a review!
I’m a somewhat unwilling dairy-free person right now for the sake of my newborn. I’ve made these brownies with oil instead of butter a handful of times,and I love them. 40 minutes in an 8×8 pan leads to very fudgy, barely cooked brownies — just the way I like them Much needed comfort food during this pandemic. Thank you!
So glad you could make this recipe work for your current situation Hannah!
Absolutely scrummy! 😋 We devoured them!
Yay! Glad you liked these brownies!
I made the fudgy brownies today, and they are out of this world yummy. Can some of the sugar be substituted with splenda?
I don’t bake with Splenda very often, but from what I understand it substitutes well.
Oh yes please. Who can deny the delicious taste of fudgy brownies? Amazing.