
Easy Homemade Brownies
These Easy Homemade Brownies are rich, fudgy, and made with basic pantry staples—all in one saucepan! With deep chocolate flavor, a crackly top, and the perfect chewy texture, they’re incredibly simple to make and absolutely a must-try for any brownie lover.

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 The giveaway is no longer active.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.
Why You’ll Love this Recipe
✔ 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.
✔ Uses Simple Ingredients – You likely have everything you need in your pantry already.
✔ Customizable – Add chocolate chips, nuts, or top with ganache for extra indulgence.
The Best Homemade Brownies
Easy Homemade Brownies have been a staple in my kitchen for years. I’ve been blogging long enough to find old recipes I published over a decade ago—and this brownie recipe is one of those classics.
It’s been my go-to for years, and I’ve had family members tell me it’s their favorite too. My mom has even made it so often she has it memorized!
But what makes this recipe extra special? It’s the first dessert my son Logan made all by himself.
When Logan was in 8th grade, he took a class called Family Consumer Sciences (what I would have called “home ec” back when I was in middle school).
For weeks, he had been asking if he could make a dessert completely on his own. One snowy afternoon, I finally said, “How about those brownies from my blog? You love them, and now you can learn to make them!”
And just like that, he was whisking, measuring, and baking all on his own—something I never thought I’d see from my former picky eater.
So if a beginner like Logan can make these easy homemade brownies, I promise you can too! Plus, they only require one saucepan—because the best recipes should be as simple as they are delicious.
★★★★★
Reader Review
“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!!”
Ingredients for Homemade Brownies
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 – Use real butter to add richness and moisture to the brownie batter.
- Cocoa Powder – Cocoa powder is the perfect pantry staple to add rich chocolate 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.
How to Make Homemade Brownies
These easy fudgy brownies come together in minutes! Here’s a quick overview:
- Melt the Butter – Set a saucepan over medium heat and add the butter.
- Add Sugar & Vanilla – Stir the sugar and vanilla into the melted butter until combined.
- Mix in Cocoa Powder – Whisk the cocoa powder into the butter mixture until smooth.
- Whisk in Eggs – Add eggs one at a time, whisking well in between each one.
- Stir in Flour – Gently stir in the flour until combined, then add the optional chocolate chunks.
- Bake – Add the batter to a parchment-lined pan and bake until set.
Tip for baking the best fudgy brownies: Remove the brownies from the oven when the center is just slightly underdone—they will continue to set as they cool.
The above is simply a quick summary of this simple brownie recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
★★★★★
Perfect for Kids to Bake
“OMG I made those brownies and they were absolutely amazing they are good for ten year olds like me to make”
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 your homemade brownies. 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.
Flavor Variations to Try
Why complicate something so deliciously simple? These easy brownies are the perfect bare bones homemade brownie recipe, and they’re delicious just like this so there is no need to get fancy with it — unless you want to!
- 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 caramel sauce (try my Salted Caramel Sauce!) into the brownie batter before baking.
- Fudgy 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.
★★★★★
Best Ever Brownies!
“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!”
Homemade Brownies 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 add espresso powder to brownies?
Yes! The original recipe does not include espresso powder, but now I like to add 1 teaspoon to the recipe. The espresso powder enhances the rich chocolate flavor of these fudgy brownies.
If you want even more espresso flavor, you should try this recipe for Fudgy Espresso Brownies.
Can this homemade brownie recipe be doubled?
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 use Dutch-processed cocoa powder instead of regular cocoa powder?
Yes! 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.
Can I make these brownies 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 youu 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!
How do I make my brownies extra fudgy?
If you love gooey fudge brownies, try slightly underbaking them. Removing them from the oven when the center is just set will increase the fudgy texture!
What’s the best way to cut brownies cleanly?
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.
How should I store leftover brownies?
We cut up the whole pan of these simple homemade brownies after they’ve cooled to room temperature.
Leftovers are easily stored in an airtight container at room temperature for up to 3 days. Alternatively, wrap cooled brownies tightly in plastic wrap.
★★★★★
Amazing Review
“THESE ARE AMAZING! They were gone in ONE NIGHT! I am making a second batch RIGHT NOW! YUMMM.”
Try these Easy Homemade Brownies!
Tried these fudgy brownies? I’d love to hear what you think!
Do you like them plain, or do you have a favorite mix-in? Drop a comment below and let me know! Your feedback helps other home cooks and makes my day!
Don’t forget to snap a photo and tag @goodlifeeats #goodlifeeatsrecipes. on Instagram—I’d love to see how your brownies turned out!
★★★★★
5 Star Review
“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.”
More Homemade Brownie Recipes
- Craving that perfect balance of sweet and salty? These Sea Salt Brownies are ultra-fudgy, rich, and finished with a touch of flaky sea salt for irresistible flavor.
- Make these Frosted Guinness Brownies for ultimate St. Patrick’s Day treat. These deep, chocolatey brownies are infused with Guinness and topped with a luscious cooked caramel frosting.
- Layers of decadent gluten-free brownies, creamy peanut butter mousse, and fluffy whipped cream make this easy Brownie Trifle an irresistible, easy-to-assemble dessert.
- Layers of fudgy brownies, mascarpone whipped cream, and juicy raspberries create a dreamy, elegant Raspberry Brownie Trifle for the perfect balance of rich chocolate and bright fruit flavors.
Looking for even more brownie inspiration? Head over to my Brownie Recipe Collection for more chocolatey ideas!
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What is your favorite easy brownie recipe?
Easy Homemade Brownies
These Easy Homemade Brownies are rich, fudgy, and incredibly simple to make—all in one saucepan! With deep chocolate flavor and a crackly top, they’re the perfect quick dessert to satisfy your chocolate cravings. Plus, you probably have all the ingredients on hand already! Whip up a batch in no time and enjoy warm, gooey brownies straight from the oven.
Ingredients
- 12 tablespoons Kerrygold Salted Butter
- 1 1/2 cups Granulated Sugar
- 2/3 cup Cocoa Powder
- 1 teaspoon Pure Vanilla Extract
- 3 large Eggs
- 1 cup Flour
- 1/2 cup chocolate chunks, optional
Instructions
- Preheat oven to 350 degrees F.
- Line an 8x8 or 9x9 square 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 previously prepared baking pan.
- Bake at 350 degrees F for 25 - 35 minutes.
- Cool completely, or if you’re impatient like me – at least 15 minutes, on a wire rack.
- Remove parchment paper (with brownies) from the pan.
- Peel away the parchment paper.
- Cut the brownies into 4 rows of 4, this will yield 16 square brownies.
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!
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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
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.