Easy Homemade Brownies
These Homemade Cocoa Powder Brownies are rich, fudgy, and made with just 6 ingredients. It’s a basic, one-bowl batter that uses cocoa powder instead of melted chocolate to deliver a richer chocolate flavor and create that shiny, crackly top that everyone loves!
★★★★★
Lori says –
“This recipe is amazing, and I’ll never make brownies out of a box again!! I’ve made this recipe multiple times, and most recently actually made cupcakes with the batter and put a miniature Reese’s peanut butter cup in the center of each one.”
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Sometimes the Best Brownies Really Are the Simplest!
After years of sharing recipes online, I’ve learned that it’s often the most basic of recipes that are the best. Case in point: this insanely quick and easy brownie recipe that combines just 6 ingredients in one bowl to make the fudgiest, densest brownies ever.
If you’ve been making brownies with a box mix until now, it’s time to give these simple yet spectacular brownies a try!
Here’s why you need to make these brownies:
✔ Super Fudgy & Chewy: These brownies have a rich, dense texture that’s irresistibly fudgy.
✔ One-Bowl Recipe: Made in a single saucepan for easy cleanup.
✔ No Chocolate to Melt: These brownies are made with cocoa powder, which not only delivers a superior fudgy texture and richer flavor than melted chocolate, but it also reduces the amount of dirty dishes you have to clean!
Happy baking!
-Katie
The 6 Main Ingredients
These easy homemade brownies are made with simple pantry staples. Use this list to check your fridge and pantry before starting! For the full ingredient list and step-by-step instructions, check out the FREE printable recipe card at the bottom of this post.
- Butter – Adds richness and moisture to the brownie batter. Do not substitute with margarine or oil.
- Cocoa Powder – I always use unsweetened cocoa powder for this recipe, but you can substitute Dutch-processed cocoa if you have that on hand. It will produce a darker, richer flavor.
- Granulated Sugar – To sweeten the batter and help you achieve that gorgeous crinkly top.
- Vanilla Extract – Because vanilla + chocolate is the best!
- Large Eggs – Gives structure and chewiness.
- All-Purpose Flour – Creates the perfect texture.
- Chocolate Chunks (Optional) – For extra melty pockets of chocolate.
Katie’s Tip: Sometimes I’ll add 1 teaspoon of instant espresso powder to the batter to really intensify the chocolate flavor.
How to Make the Fudgiest Homemade Brownies
- Melt the butter. I suggest doing this in a medium to large saucepan since you’ll be adding the rest of the ingredients to it to make the batter.
- Add sugar and vanilla. Keep whisking until the sugar almost fully dissolves into the melted butter (this is what creates a shiny, crackly top!).
- Mix in cocoa powder. If your cocoa powder has been sitting in your pantry for a while and has developed lots of clumps, go ahead and sift it into the saucepan for the smoothest brownie batter.
- Whisk in the eggs. Always add eggs one at a time and whisk between additions just until combined. If you over mix the batter at this stage, you’ll wind up incorporating lots of air into the eggs and your brownies will turn out cakey rather than fudgy.
- Stir in the flour and optional chocolate chunks. Whisk just until no streaks of flour remain to avoid over mixing.
- Bake. For super fudgy brownies, remove them from the oven when the center is just slightly underdone. They will continue to set as they cool, don’t worry!
Katie’s Tip: Cool the brownies completely before cutting into them. Then, use a sharp knife to cut the brownies, wiping it clean when it gets dirty in between cuts.
Katie’s Tips for Making the Best Brownies
- Sift the cocoa powder. Cocoa powder can be very clumpy. You’ll achieve better results if you sift any clump before starting.
- Use room temperature eggs for a smoother batter! Cold eggs don’t mix as easily. Need to warm them up fast? Check out my tutorial on How to Bring Eggs to Room Temperature Quickly for easy tips!
- Use real butter and whisk it thoroughly into the batter. This helps dissolve the sugar properly, creating that signature crackly top and ultra-rich texture!
- Slowly pour the beaten eggs into the hot butter mixture while whisking. If you don’t whisk the eggs into the hot butter mixture or you dump them right in, the eggs will scramble!
- Don’t overcook. Bake first using the shortest range of time. Then perform the toothpick test. These fudgy brownies are done when there are just a few moist crumbs attached to the toothpick.
Recipe FAQs
Have any questions about making our favorite brownies? I’ve answered the most common questions below to help you get the best results. But, if you don’t see your question here, leave me a comment—I’m always happy to help!
Can I double this recipe?
Yes, this recipe is easily doubled for a larger batch! You can bake the doubled amount divided between two square pans or bake all of the brownie batter in one 9×13-inch pan. When baking in a 9×13-inch pan, you’ll increase the bake time by a few minutes.
Can I make this recipe gluten-free?
Yes! You’ll need to use a 1:1 gluten-free flour blend in place of the all-purpose flour.
If the gluten-free blend you use doesn’t have xantham gum in it, then add ½ teaspoon to the flour before stirring into the brownie batter—it will improve the structure of the brownies.
How do I get that crackly top on my brownies?
Make sure you thoroughly whisk the sugar into the melted butter. The thorough mixing helps the sugar dissolve just enough to create that gorgeous, crinkly crust as the brownies bake!
Flavor Variations to Try
Why complicate something so deliciously simple? This is a super basic brownie recipe, which makes it a great canvas for adding any mix-ins, frostings, and extracts your heart desires.
- Chocolate Ganache Brownies – Cool brownies completely, then top with chocolate ganache for extra indulgence. Refrigerate until the ganache is set. Then, remove the brownies from the pan and slice into squares.
- Fudgy Walnut Brownies – Stir ½ cup of chopped walnuts if you like nuts in your brownies.
- Salted Caramel Brownies – Swirl salted caramel sauce into the brownie batter before baking.
- Espresso Brownies – Adding 1 teaspoon of espresso powder will intensify the chocolate flavor.
- Chocolate Orange Brownies – Stir the zest of one orange into the brownie batter before baking.
- Peppermint Brownies – Add ½ cup of chopped candy canes or use peppermint crunch white chocolate chips instead of regular chocolate chips.
More Brownie Recipes to Try
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Basic Cocoa Powder Brownie Recipe
These homemade brownies are rich, fudgy, and incredibly simple to make in one bowl. With deep chocolate flavor and a crackly top, they’re the perfect quick dessert to satisfy your chocolate cravings!
Ingredients
- 12 tablespoons Kerrygold Salted Butter
- 1 1/2 cups Granulated Sugar
- 2/3 cup Unsweetened Cocoa Powder (Dutch Process or natural)
- 1 teaspoon Pure Vanilla Extract
- 3 large Eggs
- 1 cup All-Purpose Flour
- 1/2 cup Chocolate Chunks, optional
Instructions
- Preheat oven to 350ºF. Line an 8x8-inch or 9x9-inch baking pan with parchment paper. Set aside.
- Set a medium sized saucepan over medium heat and melt the butter. Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat.
- Add the eggs, one and a time, whisking between each addition until the eggs are fully combined.
- Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat.
- Add the chocolate chunks and stir gently to fold them into the batter.
- Pour batter into the prepared baking pan. Bake at 350ºF for 25 - 35 minutes.
- Cool completely on a wire rack (or if you’re impatient like me, at least 15 minutes). Then, remove the brownies from the pan by pulling on the parchment paper and cut into 4 rows of 4.
Notes
Flavor Variations to Try
- Chocolate Ganache Brownies - After preparing the brownies, cool completely. Then, pour chocolate ganache on top. Refrigerate until the ganache is set. Then, remove the brownies from the pan and slice into squares.
- Fudgy Walnut Brownies - Add chopped walnuts to the batter. This is great for people who love a little crunch in their fudgy brownies.
- Salted Caramel Brownies - before baking the brownies, add 1/2 cup of this Salted Caramel Sauce on top of the unbaked batter, then swirl it with a knife through the batter, and bake.
- Chocolate Orange Brownies - This adaptation is perfect for the person who can't get enough of that classic orange and chocolate combo. Add orange zest and/or orange extract to the batter.
- Fudgy Peppermint Brownies - This makes a great brownie variation for Christmas time! Add chopped candy cane or peppermint crunch white chocolate chips to the batter and add a hint of peppermint extract.
- Halloween Brownies - Add leftover Halloween candy to the batter instead of chocolate chips. Reese's Pieces or Peanut Butter Cups are delicious!
Recommended Products
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 86mgCarbohydrates: 30gFiber: 1gSugar: 22gProtein: 3g
Try Making This Simple Brownie Recipe!
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This homemade brownie recipe has been updated from the archives. Originally published December 15, 2010. The Kerrygold Butter gift basket giveaway that was paired with the original post has been removed. The giveaway is no longer active. The original comments from the giveaway contest remain in this post.
Baker1 says
Hello.Can I use caster sugar instead of granulated sugar or would this negatively impact the recipe?
Katie says
I haven’t personally tried it that way, but I think it should be fine!
Lori says
This recipe is amazing, and I’ll never make brownies out of a box again!! I’ve made this recipe multiple times, and most recently actually made cupcakes with the batter and put a miniature Reese’s peanut butter cup in the center of each one. Thank you ❤️
Jezerey Bearsong says
a jump to recipe button would have been very nice since the recipe is so far down the page.
Katie says
Thank you for your feedback. I have just enabled a jump to recipe button to test it out. Let me know if you have any technical issues with it. I understand that the posts are lengthy. I try to be as detailed as possible in my posts to cover any potential questions that readers might have, and to include information on questions that I’ve been emailed in the past.
RiaNa says
I know I am late to the party but I just stumbled on this site searching for easy one pot brownie recipes. Just tried this, and wow, it is such a good recipe. Mine turned out crusty on the outside but decadent on the inside. Not as fudgy but a cross between a pound cake and a brownie. I cut amount of sugar to put in and mixed granulated sugar with brown sugar. Turned out so good!! I love it!!!!
Katie says
So glad to hear you loved it!
Joan says
I just made these for dessert tonight; only problem is I made the mistake of tasting them, and now I don’t think they’ll make it till after dinner! Simple & delicious!!
Katie says
I know what you mean! Glad you liked them. 🙂
Jeff says
Have made these a few times in the past. The last time I added a teaspoon of peppermint extract. Came out great with a nice hint of mint.
Bonnie says
keeper!! Made these for a party for 22-23 yo and they said these were the best brownies they ever had. I used cake flour instead of AP but the texture was perfect. no icing required.
Katie says
so glad they were a hit!
Penelope says
Omg I made those brownies and they were absolutely amazing they are good for ten year olds like me to make
Alyssa Geiswite says
I added an avocado to the butter
Kaisha says
Could you use a 13×9 pan
Katie says
Yes, I usually double the recipe for a 9×13 pan. You’ll have to bake it longer because it will be a bit thicker.
Brownielife says
Hi i was wondering if i could use brown sugar instead of granulated and has anyone tried adding peanut butter to the recipe?
Katie says
I haven’t ever tried brown sugar or peanut butter (unfortunately my son has a severe peanut allergy). If you try either, I’d love to hear what you think!
Beth says
Do you use self rising flour or all purpose? Thank you
Katie says
All Purpose
Samantha P says
Hey there, I appreciate your recipe share, but I just needed to share that I am so disappointed at having wasted precious time and money 🙁 I followed the recipe exactly, and the brownies were way too well done at just 19 minutes. I can’t imagine if I had left them in the oven for the full recommended time. Please please revise this recipe so the same waste doesn’t happen to anyone else. Yours is the first recipe to pop up on google, after all! Thank you!
Katie says
I am sorry that you had that experience. I recommend using an oven thermometer to test if you oven is cooking hotter than the set temperature indicates as any inconsistency between temperature settings and the actual temperature inside the oven would affect recipe performance. These brownies have been prepared hundreds of times in multiple ovens and the cook time remains consistent for me. Other factors to consider: did you use the indicated pan size or are you in a counter other than the USA (this website is USA based and so the temperatures are in Fahrenheit).
Amanda says
I have a 50 year old oven that cooks hotter than what the gauge says. I had this problem the first time, but tried again at a lower temperature and it worked beautifully!
Truly the best brownie recipe I’ve ever used.
I definitely recommend giving it another try!
Katie says
Thanks for your input, Amanda! Glad you love these brownies as much as we do 🙂
Ana says
Do you have any advice on how to know when these are done? I made them today and at 28 mins they looked cooked (sides were getting hard and middle seemed firm) and a toothpick in the middle came out completely clean. But when I cut them after cooking, the middle was definitely a little undercooked. I thought they were amazing, but I’m thinking I should learn how to better judge them when making them for guests! Thanks !
Katie says
Some people like them more done than others, so that depends on your personal preference – I like them to be done enough to handle but not so done they are dry and no longer fudgy. I prefer using the toothpick method and having the toothpick come slightly less done than completely clean would indicate. I let them cool completely before cutting or serving.