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.”
This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
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
Stay Inspired in the Kitchen!
Want more delicious recipes, kitchen tips, and meal inspiration? Sign up for the Good Life Eats Newsletter and get:
✔ Tried-and-true recipes—from quick weeknight meals to special occasion favorites.
✔ Seasonal meal ideas—helping you make the most of fresh, in-season ingredients.
✔ Time-saving kitchen tips—boosting your confidence and creativity in the kitchen.
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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
Share Your Creations!
If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see what you’re cooking up in your kitchen!
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.
Erika says
I made these the other day with what I had. I am a peanut butter mixed with chocolate lover so I couldn’t resist. I made the brownie part with 4oz butter & 2oz coconut oil, also lining the pan w/ coconut oil then flour b/c I didn’t have parchment paper, then I poured them in the pan & let them sit as I preheated the oven and made peanut butter cookies from scratch as well to blop on top of the brownies & marble in, making cutting motions in opposite directions into the brownie mix. I baked them @ 350 F for 45min and I swear they get better as the days go by. When the were still warm thought nothing special I just won’t bake them for others. Then as soon as they were room temp they were delicious and now the next day they’re better
Kristyn says
I made these last night and they are delicious! Thank you so much for the amazing recipe. This was the first time I’ve ever made homemade brownies (not from a mix) and they came out fantastic. I used vanilla extract, but next time might try orange or rum, I’m thinking about getting creative. Thanks again for the great recipe, my husband loved it.
PS. We actually thought they were even better completely cooled than they are slightly warm, so we’re definitely taking your advice to cool them completely next time!
Grace says
Hi! I have a question for this recipe. I’ve been thinking about making these and it says their supposed to be fudgy brownies but I feel like the 3 eggs are going to make it cakey which I don’t want.
Katie says
When I make them they always come out fudge. You can try decreasing the eggs if you like.
Jaime says
Hi! I absolutely LOVEEE this brownie recipe-it’s so fudgy, moist and delicious! I had a question about the pan size though. I made these in an 8×8 and they came out wonderful, but I was wondering if I tried to double the recipe and use a 9×13 would it come out the same/what changes would be needed? I am making reese cup brownies with a peanut butter buttercream frosting for a work party and I wanted to use a larger pan (with this recipe!)
Thank you!!
Katie says
I have doubled the recipe for a 9×13 before. I usually just keep an eye on it since the baking time is different. Start with the time for the original sized recipe and then check and add additional minutes as needed
Sherry says
Does it make a difference whether you use All purpose flour or self rising flour? I am guessing that you used all purpose flour for these? Thanks : )
Katie says
I have not tried self rising flour.
Sherry says
Thanks Katie : )
Amanda says
I just made these. Oh.my.GOD. They’re the best brownies I’ve ever had!
Stephanie says
Super easy and the best brownie I’ve ever had!
Jefferson says
How long are we suppose to leave the butter, sugar and vanilla extract on the stove? Mine turned into what looked like butterscotch and I thought it was cooked all the way through, then I added the cocoa powder and it came out really thick, I transferred the chocolate mixture into my egg mixture and the chocolate turned rock hard. I feel really dumb at the moment but let me know what the proper procedures are, Thank you very much!
Katie says
Just until the butter is melted. As stated in the instructions: “Set a medium sized saucepan over medium-high heat and melt the butter. Next, add the granulated sugar and your choice extract. Stir well. Remove pan from heat and whisk in the cocoa powder.“
Chasity says
I don’t have parchment paper or oil to put on the pan, will butter work
Katie says
Yes, you can butter the pan.
Adrienne M Dowling says
It actually says whisk in cocoa powder THEN remove from heat! My batter is VERY thick… Hoping they come out OK!
Katie says
My original comment that you are replying to was from 2012. I updated the post and the recipe in January 2017 in order to provide better clarity. The batter is supposed to be very thick. Enjoy!
Quirkle says
I had neither butter nor parchment paper. I used olive oil on the pan. I used coconut milk and olive oil instead of butter and just sort of guessed. I also added an extra egg in hope of adding more fat to compensate for no butter. I did use about 1/4th to 1/2 teaspoon sea salt also. I thought the brownies turned out quite well considering, and find this particular recipe to be very easy to alter. I look forward trying this again when I actually have all the standard ingredients!
Kara Schmitt says
Best brownie I’ve had so far. So fudgy and delicious! It almost killed me to eat a whole piece with all the chocolate!
Jan says
I doubled these and used coconut oil instead of butter. I reduced the sugar by 1/4 cup and added about 6 oz dark choc.chips. I later frosted them with the leftover Bailey’s buttercream frosting from the Guiness Bailey’s cupckaes I made last week. After a few hours in the fridge the brownies became hard, like a decadent crust and were fabulous amd better for adults than kids!
Amber says
Wow! Those sound like a good alternative to regular brownies.
Christina says
Made these tonight for a bible study group. I love fudgey brownies and not cake-like, so they looked good. The first batch I mixed up the steps a little, but they still turned out great. They were a bit dark-chocolatey to me, so I made a second batch and increased the sugar. I also used a teaspoon of vanilla and added walnuts. They were super easy, and a big hit with the family AND the women at bible study. Thank you!
Lisa says
This recipe is so easy and the brownies tasted great! I made mine with added chocolate chips and orange extract.
Sabrina says
These sound wonderful! I don’t have a lot of experience baking and can’t quite figure out how to measure out 12 tablespoons of butter when the butter is still hard. Could you maybe give me a measurment in ounces or grams?
Katie says
In the US butter is marked on the sticks in tablespoons. There are 8 tablespoons per stick and 1 stick is 4 ounces. So for 12 tablespoons you will need 6 ounces of butter.
Molly T. says
Or, in basic units, a stick and a half.
Kelsey says
Just made this tonight for some guest! Super easy and everyone loved them!!
Tiffany says
I just made this recipe for my xmas “santa hats” and can I just say it it totally awesome. Everyone is totally loving it, just gorgeous. Thank you so much and Merry Christmas! 🙂