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.
Tami says
Could the sugar be increased and/or cocoa be decreased for a sweeter taste? If so in what amounts? The texture was great, but my friend and myself prefer more sweet taste than a dark chocolate. Baking in parchment paper for 32 minutes, they came out awesome.
Katie says
I would guess you can increase the sugar…and if you add the chocolate chips you should use milk chocolate rather than dark. I haven’t tested this out so please let me know how it goes. I wouldn’t decrease the cocoa though.
Sarah Jane says
Absolutely the best brownies EVER! My first time making scratch brownies, made 1 batch plain and one with chocolate chips. We now have a new family favorite desert. THANK YOU!
Katie says
So glad you like them! We agree, they are the best EVER!
Anastasia Courtney says
THESE ARE AMAZING! They were gone in ONE NIGHT! I am making a second batch RIGHT NOW! YUMMM
Katie says
So glad you liked them!
Kendra says
Is it possible to use brown sugar instead of the granulated sugar ?
Katie says
I have not tested this using brown sugar
Wendy Daggett says
Have you ever tried adding a tsp of espresso?
Katie says
I have not but I bet that would be amazing! If you try, let me know how it is.
Amanda says
I only have unsalted butter…how much salt should I add to the recipe to compensate for it?
Katie Goodman says
salted butter has about 1/4 teaspoon per stick in it compared to unsalted
sweetslover says
Hey, I decided to try this recipe and OMG I couldn’t wait to eat it, so I started by Just taking a Lil piece, then I said no, “I want more” so I went back for more and then more and more but I had to stop myself couldn’t eat all by myself. Had to share the sweetness with someone else, so I shared with my husband and brother but I will be making this more often. Thanks
fatima says
hey katie, can you plz tell me the alternate of salted butter? what if unsalted butter and can use some salt?
Katie Goodman says
If using unsalted butter, add 1/4 teaspoon of salt. 🙂
ayudiahrespatih says
I love brownies! And this is simply and mouthwatering recipe…thanks:)
Shanty C says
I found this recipe yesterday and i made it today , can’t wait too long
crystsl says
We’re in China with no oven so I tried these in our rice cooker ~fantastic!!!!
lauren says
I made these tonight. Fantastic!
Paula B. says
I made these two nights ago, let them cool in the parchment lined pan overnight, and cutting them in the morning was so easy. I think next time I will only bake for twenty eight minutes, at thirty they were done and about to harden on the sides. What a tasty, dense brownie, good-sized, too. These would be great with any add-ins, maybe white chips and milk chocolate, I used semi-sweet this time and should have used more! Funny thing is, I kept some in the refrigerator and I think they are yummier now and still moist. Good to know this recipe can be made a few days ahead. I may add a dash of espresso powder next time… putting this recipe in my regular dessert rotation, thanks so much.
Janine PAul says
I was looking for a brownie recipe, something simple, for a family dinner party about 2 weeks ago. I made them the first time without parchment paper becuase I didn’t have any. They were amazing, I just trimmed off the edges a little becuase they got a lil hard. The second time, I picked up the parchment paper and they were amzing. I’ve made them twice this month, and am planning on making them for our Christmas luncheon at work. Easy and delicius! I added some choc chips both times,and walnuts just this weekends batch. I got rave reviews, I would def recommend these! Thanks for sharing! Great tip on the parchment!
Elizabeth says
This is very simple and my family loves chocolate. I always need a chocolate fix with a nice cold glass of milk. Thanks for sharing I will definitely try this!
Paige says
I wanted to make these for my family this weekend and was wondering if you use unsweetened cocoa? I have never made homemade brownies and I love to bake!! I hope mine turn out as gorgeous as yours look!! Thanks:)
Katie says
Yes, I use unsweetened cocoa.