From Scratch Brownies

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Fudgy, rich, and deeply chocolaty—From Scratch Brownies are the ultimate treat for anyone craving an indulgent bite. Unlike boxed mixes, these homemade brownies deliver that gooey center and crisp top that feel straight out of a bakery, all from pantry staples.

Whether you’re baking for a party, a casual movie night, or just because your sweet tooth demands attention, this easy brownie recipe has your back. You’ll find the perfect balance between dense and moist, and a flavor that lets the cocoa shine without being overly sweet.

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What Kind of Cocoa Powder Should I Use?

For the best brownies, stick to unsweetened cocoa powder. Dutch-processed cocoa will give you a smoother, darker flavor, while natural cocoa powder adds a hint of tang. Both work, so go with your preference or what you have on hand. Just make sure it’s unsweetened to keep control over the sweetness.

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Ingredients for the From Scratch Brownies

• 1 cup (2 sticks) unsalted butter
• 2 ½ cups granulated sugar
• 1 ½ cups unsweetened cocoa powder
• 1 tsp salt
• 1 tsp baking powder
• 1 tbsp vanilla extract
• 4 large eggs
• 1 ½ cups all-purpose flour
• 1 cup semi-sweet chocolate chips (optional)

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How To Make the From Scratch Brownies

Step 1: Melt and Mix

Preheat your oven to 350°F (175°C). In a large saucepan over low heat, melt the butter. Once melted, stir in the sugar and cocoa powder until smooth. Remove from heat.

Step 2: Add Wet Ingredients

Stir in the salt, baking powder, and vanilla. Beat in the eggs one at a time, mixing well after each addition.

Step 3: Add Flour and Chocolate

Gently fold in the flour until just combined. If using, mix in the chocolate chips.

Step 4: Bake

Pour the batter into a greased or parchment-lined 9×13-inch baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted comes out with a few moist crumbs. Do not overbake—the brownies continue to cook slightly after being removed from the oven.

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Serving and Storing Homemade Brownies

Brownies are best served slightly warm or at room temperature. Pair with a scoop of vanilla ice cream for an extra treat. To store, let them cool completely and place them in an airtight container. They stay fresh at room temp for up to 4 days or refrigerated for up to a week. You can also freeze them for longer storage—just wrap tightly and thaw at room temp when ready to enjoy.

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Frequently Asked Questions

How do I make brownies more fudgy?

Use less flour and more fat, like butter or even an extra egg yolk. Don’t overbake—that’s the key to keeping them moist and dense.

Can I add nuts or other mix-ins?

Yes! Chopped walnuts, pecans, or even a swirl of peanut butter or caramel are great additions.

What’s the difference between cakey and fudgy brownies?

Cakey brownies have more flour and baking powder, resulting in a lighter texture. Fudgy ones use more fat and less leavening for a denser bite.

Can I use oil instead of butter?

You can, but butter adds richness and that classic brownie flavor. If you do swap, use a neutral oil and expect a slightly different texture.

Do I need a mixer?

Nope! This is a one-bowl, no-mixer-needed recipe. Just a whisk and a spatula will do.

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Want More Chocolate Dessert Ideas?

If you love these brownies, check out these other treats:

• Cherry Chocolate Cheesecake for a rich fruity combo.
• Chocolate Peanut Butter Dream Bars if you’re into the ultimate sweet-and-salty duo.
• Pistachio Cheesecake Brownies for a nutty twist.
• Sopapilla Cheesecake Bars with a cinnamon-sugar crunch.
• Christmas Maraschino Cherry Shortbread Cookies for a pop of holiday color and taste.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go for classic, or did you add a nutty crunch or swirl something in?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Check out more sweet inspiration on my Pinterest at Nina Dishes.

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