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
I must have screwed something up terrible. I doubled the recipe and followed the instructions to a T. At 20 minutes, there was all this extra butter everywhere, so I let it go five minutes longer and hoped it would soak in or something. It didn’t. I ended up pouring a bunch of butter off. When I finally cut into it and took a bite, it was the driest, least sweet, cakey thing I’ve ever tasted.
Yummy, extremely fudgy & dense. I added a half bag of Ghiradelli chocolate chips & used dark cocoa. My kids had seconds.
Hi Mel,
I tried this recipe and they came out with very nice flavor, but far too dense, with almost packed clay like texture. I know there is no leavening agent, but do you have any suggestions about what I did wrong, please?
Thanks so much.
Karen
Hi Karen – it’s really hard for me to know exactly what could have gone wrong since I’m not there in the kitchen with you but is there a chance maybe the batter was over floured?
We made these twice this week and both times they were amazing! The first was for a family dinner party, and everyone was asking for the recipe. No one could believe how easy the recipe is. I made them again last night because getting one brownie from an entire batch leaves you craving more, and my brother ate almost all of them! Grrrr. I highly recommend eating them from the fridge…so, so good.
Hi Mel! I made these for the second time tonight and while I liked them, they were too rich for my hubby. Can I reduce the amount of Cocoa to get a less rich flavor?
Feel free to experiment! I’ve never reduced the cocoa so I can’t say for sure how it would affect texture.
oh my goodness these are so delicious!! ♥ ♥ ♥ i used dutch processed cocoa and they turned out as good if not better than the boxed mix in my opinion! and the consistency is perfect, very fudgy and chewy c:
I made these tonight and I was not disappointed! I normally prefer boxed brownie mix over homemade but not anymore. They were wonderful! I follwed the directions as written but I did have to bake a little longer. Other than that, the recipe is perfect! Thank you for recipe!
I baked these yesterday and they turned out very fudgy and very rich tasting. I ended up having to bake a little longer than the recipe suggested, but it might have been my oven or the pan I was using. If you are looking for a dense fudgy brownie, then this is the recipe to try.
Thank you for posting this recipe! I have always LOVED boxed brownies and wanted something similar – but better. I need to try these exactly as posted, but since my son has milk allergies I made these brownies substituting coconut oil for butter. They turned out delicious! They taste like “Mounds” candy bars – very gooey and rich – only they were too greasy. When I make them again this way, I will use ¾-1 C coconut oil for the 9×13 double batch recipe. (Instead of 1 ½ C. butter) I’m sure if it had been butter, they would have been perfect! I can’t wait to try the recipe the way it should be!
I made this last night as my “practice brownies” before I actually make another one for a wedding gift to a friend. Baked in a 9×9 square pan for 20 minutes. This is the first time I made brownies and was afraid I messed it up because the finished product looked heavy and hard. Chilled it overnight in the fridge anyway and cut it literally 30 minutes ago. Boy am I thrilled and happy with the result! The texture is perfect – gooey and fudgy and moist! Really perfect!
I have an issue though. I think it’s too bitter for my taste, like it’s missing a hint of milk (I guess I prefer that point between semi-sweet and bittersweet in the chocolate taste continuum) . I used Dutch processed cocoa. Do you think if I reduce the cocoa powder it would make a drastic change in the flavor, texture and balance of the ingredients? I also plan on putting a semi-sweet chocolate ganache on top for the next batch I’m going to make. Do u think that could help?
Hi Jessieka – I think your best bet is to add just a little more sugar. Decreasing the cocoa powder may work but getting rid of some of the dry ingredients may change the texture. Have you tried the natural, unsweetened cocoa powder? You may like them better that way.
I was thinking of using the natural, unsweetened cocoa powder the next time I make it. I have Hershey’s on hand. I’m just a little bit hesitant to use it because I read in one of your posts that the the brownies made of natural cocoa powder leaves a bitter aftertaste. But, yeah I guess that’s what I’m going to use next time! Thanks! 🙂
P.S. I brought some of the brownies at work today and my co-workers loved them!
Made these tonight with what I’m guessing was dutch-process cocoa (based on looks) and they turned out fudgey and delicious!! My idea of a perfect brownie 🙂
Added chocolate chips to half of the pan and that was a good move.
However, at 325 in an 8×8 pan, my brownies took significantly longer than 20-25 min. But just going by the toothpick worked fine!
I use this recipe a lot, and we love them. It’s pretty much my go-to brownie recipe now. I like to use the Hershey’s Special Dark cocoa, which gives it a nice dark chocolate flavor. I have to cook them a little longer than suggested, but these brownies are meant to be gooey, and once they cool they are the perfect texture. Thanks for sharing!
Have made these twice now and absolutely perfect both times! I did throw in a handful of chocolate chips the second time to remind me even more of my favorite boxed mix, but even without, these are to die for. I did have to bake 35 minutes or so, but I think it’s just my oven. Thanks, Mel!
These were great and I used your frosting recipe from another one of your brownie recipes which made it even that much more sinful! I will definitely make these again!
I tried this recipe last night. Your recipes never fail me! However, this one was a bust. I did forget the 2 T of cocoa, but I don’t think that should have made enough difference to ruin them. They were just sooooo gooey. I cooked them in a glass pan. Maybe that was it? Oh well, at least I tried something new from my standard brownie recipe 🙂
So much praise means a real winner here for sure. I’m having trouble finding “bittersweet” chocolate. Could only find Ghiradeli “bittersweet cho. chips”. Are chocolate bars marked
60 or 70 etc. percent bittersweet or must it say bittersweet on the wrapper.
Thanks for a great sounding (at this point, hope to come back with experience to say “great tasting”) recipe.
Lexy – I use the Ghirardelli bittersweet chocolate chips for this recipe and they work great. I’m not sure if candy bars are labeled bittersweet but baking chocolate should be (usually located above the chocolate chips in the baking aisle).
These brownies are absolutely phenomenal! Our family loves fudgy brownies, and these are totally fudgy and amazing. Thank you so much for sharing the recipe! 🙂
First time posting but have been following for awhile- ♡ your site!
That being said been doing more indepth research on using diff cocoa powders and their uses and bs vs bpowder and why you use one vs another in regards to cocoa pwdr. Is there a reason you left these ingredients out in this recipe?
Hi Lindsay – not all brownie recipes need a chemical leavener like baking soda or baking powder – this recipe does great without them. 🙂
Ahh Mel, how I love thee, let me count the ways… Is it creepy of me to write you a love note over a brownie recipe? My pregnant chocolate craving self couldn’t wait another minute to eat something divine. Since I don’t keep any sort of sweets in my house for this very purpose I was eating and handful of semi sweet chocolate chips when I thought, BROWNIES! So of course, you have my go to recipe. Keep on keepin’ on my dear friend. You’re a life saver.
Mickie – I love you, too! So happy you loved this…I wish I could be there to make them for your pregnant self. 🙂
does the butter need to be softened?
Ally – The butter gets melted. Here is step #2 in the instructions. “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.” Good luck.
Would be helpful to know at what altitude you are baking. I am in Colorado – mile high, and do not know if I should adjust for the altitude. I think many people do not realize the effect that altitude and humidity have on our baked goods, including baking times. I have lived all over the U.S, and my recipes show conversions of my favorite recipes for each location. Thanks for providing the altitude info. Am dying to make this recipe.
Linda – I live right about 1,000 feet.
These were so easy to make and were absolutely delicious! I was out of dutch cocoa powder so i just used regular and they were amazing! Thanks so much for the great brownie recipe; it’s definitely one of my favorites.
This is the best brownie I ever had. It is most and fudgy! However, Is there anyway I can make it less sweet? I am a bit concerned that if I reduce a sugar it would change a texture.
Mitpuc – You could experiment cutting back the sugar but I haven’t tried it so I can’t vouch for results. Sorry!
I read once that you’re able to safely reduce the sugar in any recipe by 1/3 without any adverse effects. Not sure if that’s true of this recipe, but I regularly reduce the sugar in baked recipes by as much as 1/3 and haven’t had any issues.
I added crushed walnuts and chocolate chips. They turned out AMAZING but I did have to increase the cooking time because they didn’t want to set. So happy 🙂
These brownies were so delicious. i have been searching for a fudgey brownie for a long time and i think i’ve found the one! thankyou 🙂
Just made these for the first time and it definitely won’t be the last. They are amazing and taste just like a box mix . . . only better, of course. I even used gluten-free flour in place of the regular flour and they turned out perfectly. Thank you for an awesome, easy brownie recipe 🙂
I have made these and they were very good. But still I did not get that nice crinkly top and then I read about beating the eggs with sugar and I have to say they had the best crinkly top ever. Thanks!
I can’t say enough good things about these brownies! I’ve been searching for years for a homemade brownie recipe that beats out the box. THIS. IS. IT. I fed them to a house full of people and they were gone practically before I’d taken them out of the oven.
I am sitting here with one of these brownies in hand because I didn’t want to wait to finish it to say thank you. These are unreal.
I went to the link for the original recipe on smitten kitchen and she said her baking time was actually more like 35 minutes. You might want to add a note about longer baking times. Mine took over 40 minutes to bake! And I know it is not my oven or ingredients. I am an avid baker. I weighed all of my ingredients and know that my ovens’ temperature is spot on. Just thought this might help others!
yes mine took 35 min too!
If you think, store bought brownies never have melted chocolate in them, so makes sense to use cocoa powder. I will use powdered sugar though as that what it is usually in a box from store. But I also noticed on a box from store that they use corn starch and baking powder. Can you tell me why? Thanks
Adriana – I have no idea why boxed mixes include the ingredients that they do. It is probably all to do with the texture of the brownies. Good luck.
Made this for desser tonight. My family loved it! It didnt rise as much as the boxed brownies but thats to be expected since there’s only 1/2 C of flour and no added unknown ingredients. This is a keeper! So moist, chewy, fudgy and best of all crunchy on top like what our family likes. Go ahead and make it! :). Thanks Mel! 🙂
Dear Mel,
I am one of those who love baking and I must say these brownies have been a favorite. The aroma and the taste is unequivocal to any as yet tasted. A 2 thumbs up!!
I just made these for the first time. I too thought the mix didn’t taste as sweet as boxed brownies so I did add about a quarter cup more sugar and I usually make peanut butter frosting which is to die for . I will try not to eat them all before my hubby gets home. Love them with a glass of cold milk.human
Found this recipe today and i tell you what, the mixture tastes amazing! Was so excited to get them out of the oven. Theyre so rich, crisp on the top and fudgy in the middle. A bit flat, but will definitely be making these again!
I made these brownies this morning using Valrhona Dutch Cocoa. It was my first time baking with Dutch Cocoa. I thought they were by rich and dark and yummy but they weren’t my favorite. My kids didn’t like these as much as I was hoping they did. I’ve made many brownies from your site and my go to brownie is your easiest brownies recipe. We all love the easiest brownie recipe and I make it at least once a week and sometimes more. I’ve even made it with less eggs or butter and they still turn out delicious. So while these were good , but I think I’ll be sticking to the easiest brownie recipe.
These turned out completely divine! I added some cayenne and pecans to mine. Thanks for the lovely recipes!
Very delicious and easy to make! I used Hershey’s cocoa and 1 stick of real butter (salted) and 2 TBSP Crisco shortening. They turned out perfect.
Wow! I made these today using a cupcake pan since my 8×8 was in use. I baked them at 325 for 30 minutes and they are absolutely delicious! Also boyfriend-approved 🙂
I made 8 but probably could have gotten a full dozen if I’d scooped less batter per cupcake.
these are delicious & so easy to make!
Just made these! They’re so rich & fudgy! I used part vegetable oil & self raising flour (all i had) and they weren’t in the slightest cakey. They are actually so fudgy that i’m having a hard time cutting them into neat squares cause they stick to the knife! Thanks for the recipe 🙂
Is it just me or is 20-25 minutes not working? They have been in for 40 minutes now and still not close to being ready.
This recipe is not my friend. I’ve tried it twice now and haven’t been thrilled either time. The first failure was, granted, my fault. I did the butter conversion in my head instead of using a conversion tool. Of course I did it wrong, which then yielded dry brownies. (I live in Asia where butter comes in blocks of 454 grams with no handy measurement markings on the wrappers.)
The second batch was better, but came out too cake-like for my taste. Again, this is undoubtedly my fault. I only had medium eggs left (I used the large ones in the first batch – which I doubled) so I used three eggs instead of two.
I really wanted this recipe to work, but I am officially giving up on it. 🙁
I made these just a week ago, and they were an absolute hit! My husband said they were the best he’s ever eaten… And my two boys agreed. Word of their deliciousness traveled so fast that I have been asked to bring a few batches to Thanksgiving dinner. 🙂
LOVE the taste and texture of these fudgy brownies, and especially the fact that we are cutting out a bunch of those mystery ingredients in the boxed stuff. Thanks so much for sharing this recipe!!
I just made these today. I hate to say this but they were not that great. They definitely did not remind me of a yummy boxed brownie mix. If you pair this brownie with ice cream and whipped cream and a drizzle of chocolate, it helps soften the strong taste of the brownie. I LOVE chocolate and could not eat the brownie on it’s own….that’s saying A LOT!
I just wanted to add that the texture is heavenly. I may just need to try a different cocoa.
Hi I did not use unsalted butter…
would that take out the bitterness? To me it wasnt sweet enough and to bitter. Maybe the powder wasnt right? I just used kroger baking cocoa. But everything else was exactly as directed.
Jennie – if they were too bitter to your taste buds, using Dutch-process cocoa will help as it has a less acidic taste than natural cocoa powder.
I just whipped these up and they are delish! I LOVE box brownies as they are my guilty pleasure but I wanted to make something i would feel better about my two year old eating! And these are not only easy but very tasty! Can’t wait for dessert! Thank you!
I made the brownies just used a Muffin pan so its easier to just grab and go no mess. They turned out good .
Hi Mel,
These brownies look great, but I’m looking for a really thick brownie (as in tall). Do you think it would work to double the batch or 1.5 the batch and still cook it in a 8X8 square pan? Or would it never cook/the edges would cook too fast before the middle?
Thanks!
Hi Julie – I’m worried your idea might result in the middle of the brownies being seriously gooey while the edges are overcooked. I guess the only way to know is to try it – good luck if you do!
Perhaps if you increased the oven time, but lowered the temperature, then thick brownies would cook more evenly?