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:
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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.
Easy Chocolate Brownie Recipe
An easy fudgy brownie recipe that uses one bowl and can be in the oven in about 15 minutes!
- 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
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
10 Comments on “Easy Brownies from Scratch”
Love how plain and simple they look. Fudgy you say? Printing to make !!!!!!!
What do you mean “besides the unsweetened chocolate”? There is ALWAYS unsweetened chocolate in my pantry! 🙂 Do you know how dangerous it is for me to know that I have everything I need to make these brownies pretty much all the time? They should come with a warning label! Especially the fudgy types of brownies. I love those.
Ha, ha! Glad I’m not the only one that has a good stash of every variety of chocolate….just in case!
While I prefer decadent and rich brownies with dark cacao powder and chocolate most of the times, this variation is great when you prefer a more delicate and light cake. And nope- nuts are never optional 🙂 Lovely!
Can’t remember when I last baked and had some brownies. Fudgy brownies are the best!
These brownies were so good! I can’t wait to make it again!
You can’t beat these brownies when you need a chocolate fix in a hurry! Super easy and they were absolutely delicious!
PS…Kate, see if your husband recognizes one of my taste testers on the previous post…
Thanks, you all…I know brownies will always disappear in this house, but I love searching for one even better than the last 🙂
Lizzy, I would have to double this recipe in my family, because brownies just don’t last long at all. We prefer the chocolate brownies too, it has more of a real rich chocolate flavor. This one is yummy, not too much flour, and unsweetened chocolate, instead of semisweet. Thanks for sharing!