Fudgy homemade brownies

A brownie sits somewhere between a cake and a candy: dense, chocolatey and cut into squares. This one is made with cocoa powder and melted butter, so everything comes together in one saucepan and one bowl, and the batter goes into an 8-inch pan. It bakes in about 25 minutes and gives you a soft, fudgy center with a thin, crackly top.

Key takeaways

• Cocoa powder plus melted butter makes a rich, fudgy brownie with no need to melt chocolate.
• Bake at 350°F for 22 to 26 minutes in an 8-inch pan. Start checking at 20 minutes and pull the pan when a toothpick shows moist crumbs.
• Mix just until the flour disappears. Too much mixing makes brownies cakey and tough.
• Let the pan cool for a full hour before cutting so the squares hold together.

Why this recipe works

Classic cocoa brownie recipes are built on the same basic proportions: about 1/2 cup of butter, 1 cup of sugar, 2 eggs, 1/3 cup of cocoa and 1/2 cup of flour, baked in an 8-inch square pan at 350°F for roughly 20 to 25 minutes. This recipe follows that pattern.

The batter has a lot of fat and sugar compared with the flour, and only a little leavening. That keeps the brownies dense instead of cakey. The cocoa gives deep chocolate flavor, and stirring the sugar into the warm butter and whisking in the eggs helps the sugar dissolve, which gives the top its thin, shiny crust.

Ingredient notes

Butter. Unsalted butter lets you control the salt. If you only have salted, cut the added salt in half.

Cocoa powder. Natural unsweetened and Dutch-process cocoa both work. Dutch-process is a little darker and milder, and natural is slightly sharper. Don’t use hot chocolate mix, which has sugar and milk powder in it.

Eggs. They give structure and the shiny top. Room-temperature eggs blend in more evenly. Put cold eggs in a bowl of warm tap water for 5 minutes if you forgot to set them out.

Flour. Spoon it into the cup and level it off, or weigh it (60 g). Extra flour makes dry, cakey brownies. If you’re out of eggs, our guide to egg substitutes for baking explains which swaps hold up in dense bakes like these.

Baking powder. A small amount gives a little lift. Leave it out for a denser, fudgier brownie.

Tips for the best texture

• Line the pan with parchment. It makes lifting out and cutting clean squares much easier.
• Cool the butter slightly. Piping-hot butter can start to cook the eggs when you whisk them in.
• Mix gently once the flour goes in. Stir only until no dry streaks remain.
• Check early. Ovens and pans differ, so begin testing at 20 minutes. Dark metal pans bake faster than glass or light metal.
• Look for moist crumbs. A toothpick that comes out completely clean means the brownies are overbaked and will be drier. The center keeps cooking from the heat of the pan as it cools.
• Cool for an hour. Cutting while warm gives gooey, ragged squares.
• Wipe the knife between cuts. A sharp, clean knife gives neat edges.

Don’t taste the batter. It contains raw flour and raw eggs, and both can carry bacteria. The CDC lists brownie batter among the raw doughs and batters not to eat, and the FDA advises never eating or tasting raw flour, dough or batter. Wash your hands, the bowl and the whisk after handling it.

Variations and substitutions

Chocolate chips or nuts. Fold in 1/2 cup of semisweet chocolate chips, chopped walnuts or pecans, or use up to 1 cup of a mix.

Chewier brownies. Replace 1/4 cup of the granulated sugar with packed light brown sugar. If you need to make your own, see our guide to brown sugar substitutes.

Cakier brownies. Increase the baking powder to 1/2 teaspoon and whisk the eggs and sugar for about 2 minutes before adding the dry ingredients.

Fudgier brownies. Leave out the baking powder and bake only until the center is just set.

Coffee note. Add 1 teaspoon of instant espresso powder with the cocoa to deepen the chocolate flavor.

Swirled top. Spoon small dollops of peanut butter over the batter and lightly swirl with a knife. Keep the swirls shallow so the batter bakes evenly.

Bigger pan. For a 9x9-inch pan, bake the same batter for a thinner brownie and begin checking about 5 minutes earlier. Brownies bake quickly in a larger pan.

Storing, freezing and reheating

Room temperature. Let the brownies cool completely, then store them in an airtight container for up to 4 days. Put parchment between layers if you stack them.

Freezing. Wrap individual squares or the whole slab tightly, then put them in a freezer-safe container for up to 3 months. Thaw at room temperature.

Reheating. Microwave a square for 10 to 15 seconds to warm it.

Frequently asked questions

What makes brownies fudgy instead of cakey?

A high ratio of butter and sugar to flour, little or no leavening and a short bake. Pulling the pan while a toothpick still shows moist crumbs keeps the center soft.

How do I get a shiny, crackly top?

Warm butter helps dissolve the sugar, and whisking the sugar, eggs and butter until the batter looks glossy helps the top bake into a thin, shiny crust. Don’t overbake them.

How can I tell when brownies are done?

The edges look firm and the center has lost its wet sheen. A toothpick near the center should come out with moist crumbs, not liquid batter. They set further as they cool.

Why are my brownies dry?

Usually too much flour or too long in the oven. Measure the flour carefully and check at 20 minutes.

Can I use a different pan?

Yes. An 8-inch square pan makes about 16 brownies at a good thickness. A 9x9-inch pan makes thinner brownies that bake faster, and a glass dish can run a little slower, so check the center early.

Can I make brownies ahead?

Yes. They keep for 4 days at room temperature or 3 months in the freezer.