Easy Brownies from Scratch
Gale Gand’s Easy Brownies are quick, fudgy, and delicious! With one bowl to mix and one bowl for melting the chocolate, there’s little mess and a lot of deliciousness!
These Fudgy Brownies were one of my Mother-in-law’s favorite recipes to have on hand when we came to visit. It’s a simple way to get a chocolate fix!
Why You Must Make
- They’re super easy with just a handful of ingredients.
- It makes a small batch in an 8 x 8-inch baking pan.
- Besides the unsweetened chocolate, you probably have all the ingredients already!
- When I shared two different fudgy brownies with my girlfriends, 3 out of 4 tasters voted this one as their favorite. Their comments included that these have a “slightly crusty top”, a more “traditional brownie taste,” “slight caramel undertones,” and preferred texture. And they are a snap to make!!!
- Follow the recipe. The ratio of butter to flour is the key to having fudgy results.
- Do not use a mixer. A wooden spoon will suffice as it doesn’t add extra air to the batter, keeping the brownies dense.
- Do not overbake. Cooking too long will cause your brownies to be dry.
- Plus, check out my brownie roundup and post on How to Make Brownies.
Frequently Asked Questions
Fudgy brownies depend on the ratio of butter to flour. The more flour you add, the more cakey your brownies will be.
Note that this recipe has 1/2 cup butter and 1/3 cup flour. More butter than flour equals fudgier brownies. Fudgy brownies typically do not have baking powder added since the extra boost of leavening will make cakey brownies.
Use your senses. First, you’ll smell the delicious aroma of brownies when it’s about time to pull them out of the oven. Look to see if the brownies have pulled away from the edge of the baking pan.
You can also use the toothpick test. Insert a toothpick into the middle of the brownies. If you pull it out and it’s clean or has a few moist crumbs, they’re done. If there’s batter on the toothpick, they need more time in the oven.
Though your brownies will taste best served at room temperature, they’ll cut more cleanly when cold. So once your brownies have cooled, place them in the refrigerator for an hour or two. Remove them from the pan using the foil liner.
Use a clean, dry, hot knife to slice. Run your knife under very hot water, wipe it dry and make your first cut. Clean the knife off and reheat it as needed.
Brownies will stay fresh for 3-4 days in an airtight container at room temperature. They can also be frozen for up to 3 months. Just defrost in the refrigerator overnight before serving.
You May Also Like:
- Salted Caramel Brownies from Something Swanky
- Homemade Cosmic Brownies
- 20+ Best Brownie Recipes
- Simple Fudgy Brownies
- More of the Best Brownie Recipes
Process shots from 2010 showing how to make these one-bowl brownies. This brownie recipe was first shared in September 2010. Photos and text were updated in 2021.
- 1/2 cup butter
- 2 ounces unsweetened chocolate
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup flour
- 1/8 teaspoon salt
- 1 cup chopped nuts, optional
1. Preheat the oven to 350º.
2. Line 8 x 8-inch pan with non-stick foil and set aside.
3. Place chocolate and butter in a microwave-safe bowl. Gently microwave, stopping and stirring at 30-second increments.
4. When the mixture is smooth, add sugar and mix well.
5. Add eggs, one at a time, mixing till well incorporated.
6. Stir in flour and salt. Add nuts if using.
7. Spread batter into the prepared pan. Bake till set, about 40 minutes.
8. Cool before cutting.
Do not use a mixer or you will get more cakey than fudgy brownies.
If you add nuts, toast them for just a few minutes to bring out their flavor.
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Serving Size:1 brownie
Amount Per Serving: Calories: 192Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 94mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 3g
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