These brownies are the fudgy kind: dense and moist in the middle, with a thin, crackly top. They’re made from scratch with cocoa powder, and everything is mixed in the same saucepan the butter is melted in.
Everything in them is a pantry staple. Cocoa powder costs less than bars of baking chocolate and keeps for a long time, so there’s nothing here you’d need to buy specially.
Ten minutes of mixing and 25 in the oven is all it takes.
Ingredients and Swaps
- Butter: Melted. It’s the fat that makes brownies fudgy instead of cakey.
- Sugar: Granulated sugar gives the crackly top. Use half brown sugar for a chewier brownie.
- Cocoa powder: Unsweetened natural or Dutch-process.
- Flour: Just ½ cup. Less flour means fudgier brownies, so measure carefully.
- Add-ins: Chocolate chips or chopped nuts are optional.
Tips for Fudgy Brownies
- Don’t overmix. Stir just until the flour disappears. Overmixing makes brownies tough and cakey.
- Don’t overbake. Pull them when a toothpick comes out with moist crumbs, not clean. They keep cooking in the hot pan.
- Line the pan. Parchment with an overhang lets you lift the whole slab out for neat cutting.
- Cool before cutting. Warm brownies fall apart. For clean edges, cool completely and wipe the knife between cuts.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $2.34 from Walmart, $2.23 from ALDI · Per Serving – $0.19 to $0.20
Fudgy Brownies
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- In a medium saucepan, melt butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
- Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined. Fold in chocolate chips or nuts if using.
- Pour batter into prepared pan and smooth the top.
- Bake 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool before cutting into squares and serving.
Notes
- Dust with powdered sugar for a pretty finish.
- Serve warm with a scoop of ice cream for extra indulgence.
- Add a swirl of caramel or peanut butter to the batter for flavor variations.
- Store in an airtight container to maintain freshness.
Variations
- Peanut butter swirl: Drop spoonfuls of peanut butter on the batter and swirl with a knife.
- Mocha: Add 1 teaspoon of instant coffee with the cocoa.
- Sundae: Serve warm with ice cream and chocolate sauce.
Storage and Freezing
- Store in an airtight container at room temperature for up to 4 days.
- Freeze individually wrapped squares for up to 3 months. Thaw at room temperature.
- Warm a brownie in the microwave for 10–15 seconds before serving if you like.
You might also like: Caramel Popcorn and S’mores Bars.
Brownie Questions
Can I double the recipe?
Yes. Double everything and bake in a 9×13-inch pan for 28–32 minutes.
Why are my brownies cakey?
Too much flour or too much mixing. Spoon the flour into the measuring cup and level it off.
Do I need a mixer?
No. A saucepan and a spoon are enough.
