If you love brownies, then you’ve come to the right place. Whether you need a dessert for a bake sale, holiday gathering, or just crave some chocolate, this moist classic brownie recipe is super easy and only takes about 15 minutes to mix up.
Fudge Brownies from Scratch
I’m not one to have a boxed mix on hand. If I do have one, it’s typically something that was given to me. That said, I had to track down a homemade brownie recipe when I wanted to make some classic brownies from scratch.
My first call was to my sister, and she gave me the best brownie recipe that has a wonderfully rich chocolate flavor. Did I mention they stay good and moist? I’m not quite sure where she got this fudgy brownie recipe, but it’s definitely my new go-to recipe for the perfect brownie.
We’ve used them in leu of a birthday cake or for other special occasions or holidays, and they’ve always been a hit.
What Do You Need to Make the Best Homemade Brownies?
A full, printable recipe card with measurements and instructions is included at the bottom of this post, but here’s a quick list of the simple ingredients you’ll need to make some of the best brownies:
- Cocoa powder
- Baking soda
- Melted unsalted butter (divided)
- Boiling water
- Large eggs
- Vanilla extract
- Chocolate chips
- Chopped nuts (optional)
I love that this great recipe is customizable. You can substitute the chocolate chips with other chips of your liking, such as caramel, white chocolate, peanut butter, etc. I’m rather partial to the mini semi-sweet chocolate chips.
How Do You Make Classic Fudgy Brownies from Scratch?
The process is pretty simple. Start by greasing your pan(s) and preheating your oven to 350 degrees Fahrenheit.
Next, in a large bowl, stir together the cocoa powder and baking soda. (I typically melt my butter in the microwave while I do this step.)
You’ll want to do the next steps pretty quickly.
Now, add half of your melted butter to the mix, and blend until smooth. (I typically put my water in the microwave for about 2-2.5 minutes during this step to get it boiling hot.)
Once blended, add in the boiling water, stirring until smooth and thick. (I typically set the last of my butter to melting while I stir.)
Now, mix into your batter your eggs and sugar along with your remaining melted butter.
Next, stir in your vanilla and salt just until smooth.
Very Important for that Extra Fudgey-gooey-ness
Dump in your flour and chocolate chips at the same time. You’ll want to sort of coat the chips with the flour before stirring them into the brownie batter until just combined. This keeps the chips from all settling in the bottom of the pan or clumping together in a mass.
P.S. if you want to fold in a half cup of chopped nuts (pecans or walnuts are good), you can do so at this time.
Now You’re Ready
Now you’re ready to pour the brownie batter into your prepared pan(s) and smooth to the edges.
Place the pan(s) into your preheated oven and bake for 35-40 minutes or until the edges of the brownie start to pull away from the sides of the pan. (Baking times may vary a bit with a metal pan.)
Serve Up Some Chocolatey Goodness
Cool in the pan, then cut and serve with chocolate syrup, melted chocolate, ice cream, and/or whipped cream. My husband prefers a warm brownie topped with chocolate ice cream with chocolate syrup. I’m partial to vanilla ice cream on mine.
FAQs About This Classic Brownie Recipe
Can I use this classic chocolate brownies recipe to make gluten free brownies?
You bet! Just use measure-for-measure gluten free flour instead of all-purpose flour and you’re good to go.
Can I store these brownies in the freezer?
Absolutely. These brownies freeze and reheat great. Just make sure they’re stored in a freezer-safe container. You can also take frozen brownies, break them up, and add them to your ice cream for sweet treat.
How long will brownies keep?
In an airtight container, brownies will keep about 4 days at room temperature or for about a week in the fridge. If you store them in the freezer, they’ll keep for a good 3-4 months or more.
What type of nuts go good in brownies?
Typically chopped pecans or walnuts are the nut of choice.
I’m out of chocolate chips. What else can I use in these chewy brownies?
Can I cook these brownies in a muffin pan?
That’s a fun twist. I don’t see why not. Just know they’ll probably cook quicker, so keep an eye on them and adjust the baking time accordingly.
What’s the measurements for a half batch of this classic brownie recipe?
Here’s the short list to make 1 – 8×8 pan of these classic brownies:
- 3/8 cup Cocoa powder (equivalent to 6 tablespoons)
- 1/4 tsp baking soda
- 1/3 cup melted unsalted butter (divided 1/6 cup + 1/6 cup) (1/6 cup = 2 2/3 tbsp)
- 1/4 cup boiling water
- 1 cup sugar
- 1 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2/3 cup flour
- 1 cup chocolate chips
- 1/4 cup chopped nuts (optional)
That’s all, folks!
I hope you and yours enjoy these fudgy chocolate brownies. Leave a comment and let us know what kind of baking chips you’ve tried in your brownies.
Happy Trails and Happy Cooking!
Other Chocolate Recipes to Try:
- Crunchy Fudge Sandwiches
- Chocolate Robins (Similar to brownies without baking soda)
- Triple Chocolate Coffee Cake
- 3/4 cup Cocoa powder
- 1/2 tsp Baking soda
- 2/3 cup Melted butter (divided 1/3c + 1/3c)
- 1/2 cup Boiling water
- 2 cups Sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 1 1/3 cups Flour
- 2 cups Chocolate chips
- 1/2 cup chopped nuts (optional)
- large mixing bowl
- 9x13 baking pan or 2 - 8x8 baking pans
- Grease pan(s) and preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, stir together the cocoa powder and baking soda.
(You’ll want to do the next steps pretty quickly.)
- Add half of melted butter and blend until smooth.
- Add in the boiling water, stirring until smooth and thick.
- Mix in eggs, sugar, then the remaining melted butter.
- Stir in vanilla and salt just until smooth.
- Dump in flour and chocolate chips at the same time. Sort of coat the chips with the flour before stirring them into the batter until just combined.
Optional: fold in chopped nuts
- Pour batter into prepared baking dish(es) and smooth to edges.
- Place pan(s) into preheated oven and bake for 35-40 minutes or until the edges of the brownie start to pull away from the pan.
- Cool in pan, then cut and serve.
- To make gluten free brownies, substitute measure-for-measure gluten-free flour instead of the all-purpose flour
- In an air-tight container, brownies will keep about 4 days at room temperature or for about a week in the fridge. If you store them in the freezer, they’ll keep for a good 3-4 months or more.