Go Back
–+ servings
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!

Fudgy Brownies

Author Amber Brady
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yields 12 brownies (13x9-inch pan)

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 13x9-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 13x9-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

*May use oil in place of butter. Crust may rise more on the edges and be a bit crispier. Brownies with oil will also take slightly longer to bake than brownies with butter.
*For an 8x8-inch or 9x9-inch pan, just cut the recipe in half.
*Recipe altered from Genius Kitchen.