Gale Gand’s Easy Brownies from Scratch 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!

3 of Gale Gand's fudgy brownies on a decorative serving plate with raspberries and mint.

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!!!

Ingredient Notes

  • Kitchen Staples – Sugar, Flour, Salt
  • Butter – Salted is OK. It won’t make the brownies taste salty.
  • Unsweetened Chocolate – I use the Ghirardelli brand.
  • Eggs – All my recipes use large eggs unless otherwise noted. Have them at room temperature for easier incorporation.
  • Vanilla Extract – Always make sure you are using real vanilla extract, not artificially flavored, for the tastiest results. I prefer the Nielsen-Massey brand.
  • Chopped Nuts – An optional ingredient. Try walnuts or pecans. Gently toast them in a skillet to refresh (this will bring out their essential oils and make them more flavorful). Chop them before adding them to the batter.
white tray with squares of fudgy brownies with a raspberry garnish and 2 red handle forks.

 Expert Tips

  • Follow the recipe. The ratio of butter to flour is the key to having fudgy results.
  • Do not use a mixer. A wooden spoon or silicone spatula will suffice as they don’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 with tips on How to Make Brownies.

Frequently Asked Questions

What Makes Fudgy Brownies?

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.

How Can You Tell Brownies are Done?

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.

How Do You Slice Perfect Brownie Squares?

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.

How do You Store Brownies?

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:

Collage of how to make fudgy brownies.

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.

Stay in touch through social media @ InstagramFacebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

3 fudgy brownies stacked on a square white plate with 2 raspberries and a sprig of mint

Easy Chocolate Brownie Recipe

Prep Time 20 minutes
Cook Time 41 minutes
Additional Time 1 hour
Total Time 2 hours 1 minute
Yield 16

An easy fudgy brownie recipe that uses one bowl and can be in the oven in about 15 minutes!


  • ½ cup butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅓ cup flour
  • ⅛ teaspoon salt
  • 1 cup chopped nuts, optional


    1. Preheat the oven to 350º.

    2. Line an 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 in a skillet for a few minutes, stirring frequently to prevent burning. This will bring out their flavor by helping them release their essential oils.

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Nutrition Information:



Serving Size:

1 brownie

Amount Per Serving: Calories: 192Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 94mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 3g 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 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 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.


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