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Stack of three brownies on parchment paper
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4.89 from 126 votes

Fudgy Homemade Brownies

The BEST Homemade Brownies! Moist, fudgy, chewy, and loaded with chocolate! This easy one-bowl recipe comes together in minutes. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 287kcal


  • ½ cup melted unsalted butter* still warm/hot
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • cup unsweetened cocoa powder
  • cup powdered sugar
  • ¾ cup all purpose flour
  • 1 cup chocolate chips
  • ½ teaspoon kosher salt


  • Preheat oven to 350°F. Line an 8x8 or 9x9 square pan** with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Grease the foil/parchment.
  • Combine granulated sugar and hot butter in a large bowl. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crackly crust), the sugar will not fully dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
  • Sprinkle cocoa powder, powdered sugar, flour, chocolate chips, and salt over the wet ingredients. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined.
  • Pour the batter into the prepared pan and smooth the top. Bake the 8x8 pan for for 28-33 minutes (begin checking at 28 minutes). Bake the 9x9 pan for 20-25 minutes (begin checking at 20 minutes). The brownies are done when a toothpick inserted into the center comes out without raw batter on it, moist fudgy crumbs are OK. Be careful not to over bake. Remove from the oven and place on a cooling rack. 



*If you can't use melted butter you can replace it for an equal amount of vegetable or canola oil. I recommend heating the oil until really warm and using it in place of the melted butter in the recipe. 
**The brownies pictured are made in an 8x8 pan. I have also made these brownies  in a 9x9 pan and they come out great (just thinner than those pictured).  
Bake time: Since ovens vary, and different bakeware can affect the cook time (metal pans cook faster than glass, for instance), it's important to keep a close eye on these as you approach the end of the baking time. When you insert a toothpick into the center, it should come out without raw batter on it (fudgy crumbs are OK). You might need to do the toothpick check in a few different places because you could hit a melted chocolate chip. If the brownies are not quite done, set a timer and check them every 3 minutes until they are.
Espresso powder: Optional, add 1-2 teaspoons of instant espresso powder along with the dry ingredients for an even more intense chocolate flavor.
RECIPE UPDATED JAN 2021: This recipe has a similar ingredient list as the previous recipe, but I changed the method of preparation to make the crust more shiny/crinkly. Flavor and texture are close to what they were before, but if you'd prefer the original recipe it is HERE


Calories: 287kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 188mg | Potassium: 93mg | Fiber: 2g | Sugar: 33g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg