Fudgy Brownies {Homemade Brownies Like The Boxed Mix!}
These homemade fudgy brownies are a boxed brownie knockoff, and they are even more delicious and decadent and fudgy than any boxed mix!
As promised, here is the all-cocoa powder fudgy brownie recipe I used when judging the difference between natural and dutch-process cocoa powders.
This is the closest homemade recipe to rival the boxed brownie mixes I’ve found – which means a lot in my family since Brian adores the boxed brownie variety.
And I can’t bring myself to buy them (nothing against the boxed brownies – there is a time and a place, but I’m always on a quest to get a homemade version!).
Which means these fudgy brownies are a very happy compromise, especially considering that this simple homemade recipe takes maybe two minutes longer than the boxed mix.
Ok, three.
The decadent, fudgy brownies are so delicious, they easily gain access to The Best Recipe list.
Fudgy, dense and downright decadent and addicting, the chocolate flavor comes exclusively from cocoa powder instead of melted chocolate in the batter, which means using natural or dutch-process can vary the chocolate flavor (see this post for more details).
Either way is delicious, but I have to admit that because I love my chocolate dark, the dutch-process cocoa in these brownies is heavenly to my dark chocolate loving palette.
It makes for a slightly more mild chocolate flavor that isn’t as sharp as natural, unsweetened cocoa (but is still decadent and rich).
Test it out and see decide for yourself.
It may take two or three batches, but seriously, what’s so wrong with extra brownies laying around, right?
One Year Ago: Blueberry Fool
Two Years Ago: Perfect Corn on the Cob
Three Years Ago: Cookie Dough Topped Brownies
The Best Fudgy Brownies {Think: Homemade Brownies Like The Boxed Mix!}
Ingredients
- 10 tablespoons (142 g) butter
- 1 ¼ cups (265 g) granulated sugar
- ¾ cup (79 g) plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 large eggs
- ½ cup (71 g) all-purpose flour
Instructions
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
- Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
- Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
- Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator – cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.
Notes
Recommended Products
Recipe Source: adapted slightly from Smitten Kitchen originally from Alice Medrich’s Bittersweet
Oh my gosh I LOVE this recipe. Best one I have ever made. I have tried about a dozen different recipes. I hated all of them. But I hate buying box brownies. They are delicious but prefer to make my own because I like to & it’s cheaper as well! They are so perfectly fludgy & not bitter! Perfect balance of cocoa powder to sugar ratio! It also doesn’t require a bunch of steps or ingredients! It’s all staple items that most homes keep on hand!
Made a double batch of these in a 9×13 pan today for a family party. Followed the recipe exactly (weighing ingredients), and they came out perfectly!! Multiple people asked for the recipe, and so I’m sending them your way!
*chef’s kiss*
Thanks so much, Meridith!
Mines ended up a dough, instead of a batter. Why did that happen?
Without being there with you when you made them, I can only speculate, but if the batter was too thick, it might be due to over measuring the dry ingredients?
I’m so excited to try this recipe! I love boxed brownies but am trying to stick to from scratch foods so I miss brownies. I am wondering if I can make these without the parchment paper? Just slather a bunch of oil/butter on the pan and pour straight into the pan? And also can I use a glass baking pan… does that matter?
Thanks!
It should be fine without the parchment – just grease the pan really well. And a glass pan can work – it helps to reduce the baking temp by 25 degrees and bake for longer (so the brownies bake evenly – otherwise in a glass pan, the edges can cook much faster than the center).
Did I make this recipe? HECK, I make it once a week! I also share it every chance I get. It’s the perfect brownie recipe…intensely fudgy, moist, chewy, with perfect crispy edges and corners. It’s also easy to make, with clear, logical directions. And it turns out EXACTLY as stated. I generally add a teaspoon of espresso powder (beautifully amplifies the chocolate flavor). Sometimes I’ll also add a teaspoon or two of juice from a jar of maraschino cherries (Mezzetta brand) to give just a hint of chocolate-covered cherry flavor. A handful of dried tart cherries is another great variation. But these brownies are PERFECTION when made just as the recipe says. Thank you, Mel! <3
These are the best brownies I’ve ever had in my life. I can’t believe they’re so easy. I cook mine for 30 minutes and they come out perfectly fishy every time.
Perfectly FUDGY LOL
Trying to find recipe that doesn’t dry out when cut into squares. Like box mix. Is this the case? Thanks for letting me know!
These are really fudgy – they don’t dry out easily.
Does this recipe work for high altitude? Or does it need any modification?
I haven’t tested the recipe at high altitude because I live at about 2,500 feet, but you could google high altitude adjustments for brownies and see if there are suggestions that might help.
Hello! I love this recipe and the flavor. But sometimes the butter pools at the top and the sugar crystals show as of they haven’t dissolved. And when this doesn’t happen, most times I don’t get a crinkly top like most brownies. What am I doing wrong?
Does the butter pool while baking or while the batter is being mixed?
I followed the recipe to a T. They were total goo. It’s like 1/2 cup of flour is not enough to soak up all that butter and actually cook. I cooked them an extra 15 mins because the toothpick kept coming out gooey. Still didn’t cook all the way. Very disappointing, had to throw it away.
I grew up eating boxed brownies, but as an adult, I try to bake everything from “scratch” when possible. However, I have tried other brownie recipes and been disappointed with the result. NOT THESE. I feel like an adequate description is boxed brownies but BETTER. For anyone complaining about bitterness, I found that using all dutch processed cocoa powder does make it a little bitter. I had success using 3/8 dutch processed and 3/8 natural for a total of 3/4/. You could probably just use natural if you aren’t extra like me
This is the only recipe of yours I haven’t loved. Something is very off, and thinking on it I am guessing something is missing from the recipe. Shouldn’t brownies have baking powder or baking soda?
I was looking for a brownie recipe that called for cocoa powder and not chocolate as that is what I had on hand. I followed the recipe exactly. While making them, I felt like Mel was in the kitchen with me because her descriptions of the process were spot on-from the glossiness after adding the eggs to the toothpick emerging slightly moist with batter after baking, my brownies turned out fudgy, dense, and delicious. They received rave reviews from everyone!! Thank you for another excellent recipe, Mel. You never let me down!
I’ve been using your recipe for 7yrs now!!! It’s a shame your subtext calls these a “boxed brownie knock off!” They’re a millions times better and a consistent crowd pleaser. Took 90 of these lovelies to a gathering today. Thanking you for creating and sharing the brownie recipe of my dreams!!!
these brownies were AMAZING!!! I made this recipe many times I added some coffee grounds, melted chocolate, and cream they were SOOO good
i want to say that the people on here who are giving bad reviews need to make this more than once they could be messing up or measuring wrong and then blaming the recipe
all y’all posting bad reveiws need to chew on that for awhile
Is the total amount 79 grams for cocoa powder the total amount or is it (79 g) plus 2 tablespoons? Thank you!
Sorry for the confusion, 79 grams is the total amount.
I’ve made these brownies several times and I love how easy they are. The flavor is so much deeper than boxed brownies! They are delicious! I want to try making these with a little added sourdough discard. Thank you for another wonderful recipe!
If I could, I’d give this recipe no stars. I followed the recipe exactly…WAY too much butter, they came out of the oven swimming in it. Also, grainy texture and so bitter. I’m dumbfounded there are positive reviews.
Way yyyyy too much salt!
They were easy and delicious!
These are delicious and moist and so so good! Will be keeping this recipe! Anna
I have made this recipe and loved it, my question is, would I simply double everything for it to make a 9×13 pan?
I see in the notes you said it does *face palm* sorry !
I used to love this recipe! I made it a couple of times and they turned out perfectly, but the past few times I’ve tried they don’t bake. I use the right temperature and pan and everything but it’s gone wrong 2 or 3 times in a row. I’m not sure what the problem is but I am planning on making them at a friend’s house soon to see if my oven is the problem.
These are delicious, but I can’t get the crinkly top! What am I doing wrong?
This is my only recipe I’ve made of yours that did not turn out! I’m assuming I did something wrong. Gritty finish with pools of butter on top. Too bad!
This is my favorite brownie recipe. They’re like a better version of boxed brownies and are also awesome with chocolate chips or M&Ms added. I’ve been making this recipe for a few years and had to comment now to say THANK YOU for adding the ingredient weights in grams! I prefer baking by weight and having the gram amounts is so much easier than calculating fractions of ounces.
You are very welcome! I’m really happy you love this recipe so much!
THESE ARE SO GOOD! I’m 13 and I don’t have much experience baking but I have been wanting brownies for a few months so I looked up some recipes and found this one. I made the brownies myself and the recipe was so easy to follow and the brownies are so good! They taste just like the box ones but even a bit better. And when making these you know exactly what’s in it. The ones I made were slightly different I didn’t have any vanilla so I used almond extract and it works just as good and I cut up a left over milk chocolate bunny from easter as chocolate chips. This is one of my new favorite desserts! I will note I have problems with textures so I can’t eat a lot of things because of it but I love these brownies the texture is perfect!❤️
I made these tonight. Really fudgy and delicious! Not cakey at all!
so so happy that i came across this recipe! i’ve tried making brownies multiple times and they always turn out being too dry, too sweet or hard as rock… this is by far the best recipe, the brownies were moist, had the perfect amount of sweetness, and a crumbly top that looks and tastes like boxed mixed brownies!!