Easy Fudgy Brownies from Scratch (Our Favorite)

Butter adds so much more flavor than oil ever could. We use 100% butter in the recipe and don’t feel the need to add oil.

Sugar balances the bitterness of unsweetened cocoa powder and adds to the texture of the brownies. It makes the centers soft and the tops crinkly.

Cocoa powder adds our chocolate element and makes these taste rich. I’ve used a variety of cocoa powders. You can use natural cocoa powder, Dutch-processed cocoa powder, or raw cacao powder to make these. Use what you love, but I love the flavor of Droste Cacao (a Dutch cocoa powder) in these brownies.

Eggs add richness and provide structure to the brownies.

Salt and vanilla help to round out the flavor of the brownies. Salt in baking might seem odd, but just like in savory cooking, it awakens the flavors of the recipe.

All-purpose flour is the last ingredient you need, but you don’t need much. Remember, we’re on the hunt for extra fudgy brownies, and keeping the flour to a minimum helps with that. Cakey brownie recipes will call for more flour. While we have not tried this ourselves, if you read through the comments below, there are quite a few people who have had success using a gluten-free flour blend (like the Bob’s Red Mill blend). All-purpose flour is the last ingredient you need, but you don’t need much. Remember, we’re on the hunt for extra fudgy brownies, and keeping the flour to a minimum helps with that. Cakey brownie recipes will call for more flour. While we have not tried this ourselves, if you read through the comments below, there are quite a few people who have had success using a gluten-free flour blend (like the Bob’s Red Mill blend).

Directions at inspiredtaste.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer