the best fudgy homemade brownies, from scratch

Hi!  I’m so glad you’re here!

You want to learn how to make the best brownies ever, right?  Without a boxed-mix and with just a few minutes of prep?

Well, you’ve come to the right place.  I’ve got what you’re looking for right here!

Easy, Homemade Fudgy From-Scratch Brownies | Sweet Anna'sEasy, Homemade Fudgy From-Scratch Brownies | Sweet Anna's

I know it’s bold of me to call these brownies “the best”, but I’m willing to stake my reputation on these.  Make them.  Try them and tell me what you think!

These brownies are fudgy, rich, dark, homemade, from scratch…  Perfect Brownies!

***PSA for all you gluten-free folks, or those of you who love someone who eats gluten-free:  I have finally perfected my Perfectly Fudgy Gluten-Free Brownies, and you will NOT regret making them soon.  SO good!  (And no one would ever know they are gluten-free!) CLICK HERE if you’d like the recipe!***

And now, back to our regularly scheduled programming:

This is not a new recipe to those of you who have been hanging around Sweet Anna’s for a while.  Some of you may already make these, often.

perfect fudgy homemade brownies, from scratch | Sweet Anna's

Here in the Sweet Anna’s kitchen, I make a lot of brownies.  A lot.  (I’m not joking!)

And they all originate from this base recipe.  This is the classic.

This is my tried (hundreds of times!) and true recipe that I could almost make with my eyes closed and one hand tied behind my back (or holding a baby!) and they have never failed to impress.

Make these brownies.  Get rid of that box and give these beauties a try.  Keep these simple, everyday ingredients on hand and you will never go back to boxed brownie mixes again.  You wouldn’t even think of it!

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  • Judy H

    Just a question…so in addition to the chocolate chips in the batter, there are additional chocolate chips that go on top after baking?

    • annaliseree

      Only if you want, Judy! Sorry that wasn’t clearer. I don’t do that on a regular basis, but sometimes I can’t resist kicking up the chocolate-factor even more! :o)

      • Judy H

        Thank you for your response. When reading your “preview” you had mentioned putting the chocolate chips on top after baking. So, what you’re saying is the adding of more chocolate chips on top to melt is optional. That sounds quite yummy!

        • annaliseree

          Exactly Judy! :) Thanks for the clarification, in case others are confused!!

          • Smoker

            I don’t see anywhere if someone asked this, and if you could answer tonight that would be great (I plan to make tomorrow). Do you salted or unsalted butter? I’m assuming unsalted, but just want to make sure. Thanks!

          • Smoker

            Sorry about my stupid name. I don’t know how to change that (and I’m not a smoker anymore, quit 83 days ago!!!!!!! :)

          • annaliseree


          • annaliseree

            I use salted butter “Smoker” ;o) But you can definitely use unsalted if that’s what you have… just add a little bit more salt to the batter!

  • Sarah Christopher

    Thanks for posting this! I’ve been making the plain version from the recipe for the peppermint version :).

    • annaliseree

      :) Glad I could help!

  • Sarah M

    Your butter measurement is a little odd; 2/3c is about 10.5 TBSP of butter, and 1/2c + 1/3c like you suggest is closer to 13 TBSP, which is it?

    • annaliseree

      Oh no! Sorry Sarah! That was a typo for sure. It’s fixed now. Thanks for letting me know! <3

      • annaliseree

        2/3 cup (about 10.5 tbsp) is the correct amount!)

  • Molly Douglas

    Gee thanks! Now I’m obsessed with these brownies! Thanks for sharing — so delicious!

    • annaliseree

      Any time! ;) Glad I could pass on my obsession!

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  • Shawna

    I just tried these brownies after craving something sweet, and they were a hit! I don’t keep pre-made sweets in my house most of the time, so I was excited to see that I had all the ingredients I needed! And everyone said they were bigger and better than the boxed kind from the store too, even without the extra chocolate chips melted on top! I will be sharing on and giving you major kudos for a great recipe. Thanks!

    • annaliseree

      Thanks for the kind words Shawna!

  • Shawna

    I tried these tonight and the entire family LOVED them, even without the extra chocolate chips melted on top! I shared on my site, and linked back to you for the full recipe. Thanks for such a yummy recipe!

    • annaliseree

      Thank you Shawna! I appreciate your kind words, and I’m SO glad you’re family enjoy them!!

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  • renee

    Can you use regular cocoa powder in place of the dutch processed cocoa cause thats all I have?

    • annaliseree

      Yes, you can Renee! They will turn out a tiny bit differently but still very delicious!

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  • Brittany Elizabeth Aston

    YOU ARE MY HERO. I was looking for AGES for a brownie recipe that I liked better than the Ghirardelli Double Chocolate boxed mix, and I’m SO ecstatic to have finally found it!!!

    • annaliseree

      Awww… you are so sweet! Thanks for the kind words! :o)

      • Brittany Elizabeth Aston

        I just wanted to drop another note and let you know that this is officially my go-to brownie recipe! I’ve developed a little secret with this recipe though… instead of boiling water, try making it with fresh coffee! It dries the recipe out a bit, so you want to add a few tablespoons of extra coffee, but IT IS SO GOOD. Thank you so much for this recipe- I hope to use it for years to come! XOXO

        • annaliseree

          I make it with hot coffee all the time too!! :) So glad you like these. And thank you for coming back and telling me… that means a lot!!

          • Kristen Johnson

            Hi ladies! Can you explain the details on the coffee revision just a bit more for me? I’m new to baking, but I love brownies and coffee, so this caught my eye! I want to make these this weekend! And eat them now.

          • annaliseree

            Hi Kristen! Just add a splash more coffee than you would use hot water. It won’t take much more… I actually use equal amounts often too! :o)

    • Beth@FabulousWon

      ME too! Ilove the Ghiradelli Dark Chocolate boxed mix! I, unfortunately, made these in a 8×8 instead so I’m not sure if they are going to turn out yet! Opps!

  • DanahD

    These are by far THE best brownies I’ve ever made and had in my life! I was looking for something gooey with a nice crust on top and it’s exactly what I ended up with! I substituted the other 1/3 butter for 1/3 cup of vegetable oil and added white chocolate chips and a tiny drop of mint extract…. So heavenly! My go-to brownies! Thanks for sharing xoxo

    • annaliseree

      I’m so glad you liked them! :o) Thanks for letting me know! (My husband would LOVE your white chocolate chips addition… I will have to try that soon!)

  • Mary Ramsey

    Delicious! Thank you for the recipe.

  • MrsKC

    I just made these!!! The brownie is great but I’m not a huge fan of the chocolate chips inside…are they necessary for the batter or can I omit them???

    • annaliseree

      Oh yes, you can absolutely leave out the chocolate chips. I’m sorry I didn’t see this to respond to it sooner!! (You’ve probably already figured that out by now!) :)

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  • Jeannie Marie Thomas

    I’m still learning this oven in our rental. 35 minutes is definitely overkill :(. I think 25 would have been better, because these were terrible. Not your fault!! I’m going to modify my baking time and try these again, checking at about 20 minutes to start, because those in the pics are EXACTLY what I want, LOL! I wish mine had turned out like the that!! Thanks for the recipe ^_^.

    • Jeannie Marie Thomas

      I remade these and checked them at TWENTY minutes and the fork came out way too clean. Over-cooked again by at least a minute or so, but this time SO much better! Next time is a charm, and this recipe is amazing. Even a minute or so over-cooked, they are the best brownies I have ever made. SO good. I used a full bar of Ghirardelli semi-sweet baking chocolate chopped up and added directly in, then when they came hot out of the oven I added another chopped bar to the top, waited for it to melt, then smeared it on as a topping. These are deadly!

      • annaliseree

        Oh wow! You must have a HOT oven! I have made hundreds of batches of these, in many different ovens, all within the 35-45 minute range (exactly 40 in my oven!). Glad they turned out ok, even with all the adjusting you had to do!!

        • Lori

          Hello! Quick question regarding the brownies … what type of chips do you use .. semi-sweet or milk chocolate? Thank you!

          • annaliseree

            Hi Lori! I usually use semi-sweet because that’s what I have the most of, but I have used all kinds! You can even leave them out if you need to.

          • Lori

            You are so sweet with your timely response…I’m thinking brownies and peppermint ice cream for Christmas!

      • amber

        I don’t know if anyone has suggested it, but I had problems with burning things & over cooking in the past & i got an oven thermometer. Made a big difference. My oven was almost 50° hotter than it was set to. You might want to turn down the temp rather than cook for a shorter time. I hope this helps!

  • Valentina

    whats special about the dutch-processed cocoa powder

    • annaliseree

      Valentina, it makes for a darker, richer brownie. But by all means, if you don’t have dutched, just use regular. It won’t be as dark, but it will still taste great!

  • mary

    These are currently baking in my oven and I can not wait to eat them. I did do a small moderation, I used 1 cup of chocolate chips and 1 cup of andes mint chips. Mmmmmm

  • Jdasty

    Hi Anna, came across this recipe on pinterest needing a new brownie recipe. I always read the comments before I bake something new. Just wanted you to know how sweet you seem and I’m very impressed with you fast you respond to your readers. It says a lot about you.

  • KimZhang13690

    Can you use Imperial vegetable spread instead of butter? If so, what would be the conversion?

    • annaliseree

      I would not suggest it Kim! If you need to use a butter substitute, I would suggest coconut oil, or even canola oil if you have to. Butter will taste best, though!

  • Laura

    do you se gluten free flour in the recipe? It does not say so. Can i just use regular flour?

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  • delicatefade

    I’m not sure if you will read this or remember me, but I just came to your blog from Gretchen’s blog. I was browsing through when I saw this recipe, which looked familiar. It turns out I pinned it the other day, and I had no idea it was yours! (I am Stacey, from the Mom Heart Conference… we got a ride with Gretchen)

    • annaliseree

      I do remember you Stacey! Hi!! :o) (And how fun that you found this recipe on Pinterest. It’s a small world for sure!)

  • Kristen Johnson

    Question… I was thinking about making these in heart-shaped silicone cupcake molds (like these: ). Would I change my baking time or ingredients, or anything? Thanks!

    • annaliseree

      Yes, you will need to watch them time wise. Everything else will be the same, but I can’t tell you exactly how long they will take to bake. Start checking around 20 minutes and every 3-5 minutes after until they are just set. Good luck!

  • Alannah

    Was super excited to make these last night so I got all the ingredients together this afternoon. Was looking forward to making some homemade fudgy brownies but was seriously disappointed in the texture. It was more cake like than fudge and I had even followed the recipe exactly.. ;( Good taste but will not be using this recipe in the future.

    • annaliseree

      I’m so sorry you were disappointed in the brownies Alannah! It sounds like they maybe overbaked a little? Every oven runs different, and you really want these to be just barely baked through… Always better to err on the side of underbaked for all brownies as they will set up a bit as they cool. Give them another try and bake them a few minutes less. Also make sure your flour isn’t packed too tightly. Either spoon it into the measuring cups or stir the flour really well in the container so it’s nice and light before measuring and mixing the batter!

      • Alannah

        Hmm okay. Perhaps I’ll give it one more chance. I don’t believe it was my flour but perhaps I will try less time on the brownies. I usually do the minimal baking time so I suppose next time will be under that. Thank you very much for responding and giving me the tips. :)

        • annaliseree

          I’m happy to try and help, Alannah! I have had another person tell me they found these brownies to be done at about 25 minutes… then later got an oven thermometer to check their oven and it was running quite hot! Just something to think about. Every oven is different! Another little trick with brownies… the minute you start smelling them, check them. They will probably be done or close to it! Good luck!

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  • Angie

    Wow these were so rich and delicious. I had to cut away the edges because they were a little dry. My oven tends to run hot so next time I will lower the temperature a bit. Even so, I have to say…these were the best brownies ever!

    • annaliseree

      Yes, please lower your oven temperature, or just pull them out a few minutes earlier. I always err on the side of underbaked, because even if I lose a brownie or two in the center that is too underdone (who am I kidding, I eat that gooeyness with some ice cream!) the edges stay just perfect! So glad you enjoyed them regardless!

  • Anastasia

    WOW – these are hands down the best brownies i have ever had! I had most of the items on hand and used high quality butter, Ghirardelli chocolate chips, and used Morenita sugar instead of white sugar. WOW. YOU MUST TRY WITH MORENITA SUGAR (in clear/green packaging)!! It needs less sugar than the 2 cups because it is sweeter than reg sugar(imo the brownies came out a bit too sweet for me to finish the brownie with 2 cups of morenita). These were a HIT with my friends, even at that sweetness and my boyfriend is THE PICKIEST MAN ON EARTH he hates fast food and is critical with all foods restaurant and homemade. He asked me to PLEASE make these more often – they were the best he will probably ever try. Another friend adored these (even better than his mom’s who before trying these had said were amazing) and asks me when he can buy a whole batch from me because he needs his CRACK! Thank you for putting this recipe up you have increased my confidence in baking and cooking!!! (I made these for my bf’s birthday. Amazing with Blue Bell Homemade Vanilla and homemade lasagna <3) Truly, you are a saint for putting this up! I'm making a batch as I type<3


    • annaliseree

      Thank you for such a sweet review of my brownies! I am SO glad you guys enjoy them as much as we do. You made my day, sweetie! (And I will remember your morenita tip, next time I get my hands on some!)

  • Melissa

    Hi Annalise,
    First of all i want to say your brownies look AMAZING!!!
    I bake them myself but the problem i had is that they didn’t rise much. I don’t know how much should they normally rise and if perhaps i use more baking soda it would help or why it happen if i followed your recipe exactly.
    Thanks for your help in advance! ☼

    • annaliseree

      Hmmm… Well, they won’t rise a TON, they are not cake-y, so they will stay pretty dense and chewy. I wouldn’t add more baking soda, but maybe make sure you have a fresh container open. Sometimes it gets old before we realize it! Also, you could add a few tablespoons more flour to see if that helps…

  • Barb Hoffy

    I made these last night. I was looking for a recipe that worked well in a mini muffin tin. These did the trick. They are so yummy…. just the way brownies should be. I’m going to try them using Pernigotti Cocoa next to see if there is a difference. I only changed one ingredient. I added 1/2 cup strong coffee instead of the water. They were delicious…. thanks for sharing this yummy recipe!

    • annaliseree

      I’m so glad you liked them Barb! I use coffee often. So good! :)

  • Smoker

    I hope you can answer this today, as I need to get the ingredients after work tomorrow. Do you use salted or unsalted butter?

    • Smoker

      Never mind, I see where you answered this awhile ago. Sorry!!!

      • annaliseree

        Glad you found the answer! How’d they turn out?

        • Smoker

          I ended up making something else, but this will be next on my list since I have everything I need to make it!!!! I will let you know when I do!!!

  • angry person

    theses were the hardest f***ing brownies to make they took forever to bake

    • annaliseree

      Wow. I’m sorry these were hard for you! I’ve never had a complaint about them being hard or taking too long before, and I regularly whip them up in about 15 minutes and then into the oven (so, brownies hot and ready in an hour!). If you have any specific questions or issues, I’d love to help you troubleshoot!

  • Samantha

    Is the batter supposed to be super thick?

    • annaliseree


  • Josh

    I have long been looking for a great “from scratch” brownie to go with the cookie dough brownie recipe we have (did not like the brownie part) and THIS is the one for sure. Made a batch and shared with the family today after our Easter dinner. SO GOOD! Thank you for sharing something as perfect as this. My mom and grandmother both asked for a link to your site. Looking forward to trying some of your other recipes too. Keep up the great work.

    • annaliseree

      Josh, you just made my day! (Actually, you made my day when I read this, I just forgot to tell you until now! Thank you for your kind words. I’m so glad you like the brownies!!

  • brooke

    What does the recipe mean by 1/3+1/3

    • annaliseree

      In the recipe instructions, you are adding butter at two different points, 1/3 cup each time. Hope that helps, Brooke!

  • Sad

    When I added the water it just turned watery. :( what a waste

    • annaliseree

      I’m so sorry to hear that “Sad”! It sounds like you were using regular cocoa (the kind you drink) instead of unsweetened dutch-processed baking cocoa? Check your can and try again!

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  • Thomas Watson

    I made these brownies with a mixture of Nestle cocoa powder and Hershey’s special dark cocoa powder. They were dense, melted in one’s mouth, and are a recipe staple.

  • Heidi

    Not sure what I did wrong, but the first time I made these they turned out rock hard. I thought it must have been an error in the recipe by saying to use a 9×13 pan so I made them again in a 9×9 pan craving gooey brownies. I even took them out 10 minutes early. This time it turned out like a very dry cake :( big disappointment!

  • DO

    I followed instructions exactly, but I left out the chocolate chips since I’m not a fan of them in my brownies. The top was not flaky. Did I do something wrong?

  • Baking Scientist

    I had a question… I haven’t made these yet, so I’m not sure of what the impact would be, but I am curious to know why you went with baking soda instead of baking powder? Baking powder is a leavening agent for pH neutral recipes, and baking soda is a leavening agent for acidic recipes (like baking soda & vinegar volcanoes).

    Dutch processed cocoa is treated to be pH neutral (i.e. pH 7), so I would think baking powder would be better. Natural cocoa (Nestle, etc.) is acidic (pH 5-6) so baking soda would make sense in that case. But this original recipe calls for the combination of dutch processed cocoa and baking soda, so I am confused.

    I know these are brownies, so you don’t want a lot of “rise” out of them, but if you are adding a leavening agent, I am not sure why you would add one baking soda. And because baking powder is approximately 1/3 as “potent” as baking soda, I would think you could do an equal substitute (i.e. 1/2 teaspoon baking powder, or even 1 teaspoon) and not have an issue with over-rising. I am curious on your thoughts, or if I have missed something. Below are the websites I am using to form my opinion.

    • Baking Scientist

      As an additional note, if you do use coffee instead of boiling water, that would provide the acidic element to the recipe, and along with its heat, would cause the baking soda to react.

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  • Cat- Boat Cook/Wanna-be-chef

    Awesome. I made it gluten free by using almond meal instead of flour. Definitely the best brownie recipe I have followed to date. Cheers

  • Sasha

    I made these with Natural Cocoa and 1/2 Cup + 3 Tablespoons of Coffee and they were delicious! Thanks for all your hard work to make these awesome recipes available! God Bless <3

  • museofcomedy

    I just wanted to say that these brownies have seriously changed my life. My friends call me the brownie queen and call these brownies “The food of the gods” with sincere obsession over these. I love being loved for these, and I’m selfish because i don’t want to share this recipe! No brownie has come close to yours since. I can’t believe I’ve eaten those nasty Fiber One brownies and thought they were delicious. Thank you for changing my life!

  • tasha

    I made these per the recipe. They definitely turned out like cake, not brownies. Your recipe calls for more flour, less liquid, and baking soda – that’s a bit different from many brownie recipes I’ve made in the past. Perhaps that’s why?

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  • Rose

    These look amazing! Wondering if I can add like a teaspoon or more of espresso powder to the cocoa powder step to add a bit of the flavor without adding hot coffee?

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  • Ann

    I’ve made these brownies 2xs in one week…they are the best brownies I’ve ever had. My husband loved them. I froze part of one batch to give to my daughter when she gets back from vacation. Thanks for sharing….,and btw, this is the first time I’ve ever made “from scratch” brownies. Won’t be buying the box ever again!

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  • Lion Lindwedel

    I CLEARLY did something wrong because I have….um…..chocolate soup

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  • Susan

    Just found these fabulous brownies on your blog. These are the best, rich, chewy, and over the top chocolate decadence . Everyone loved them. I’m surprised in over 2 years no one has commented how good these are.

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  • Alicia Thomson

    So good! But only took 25 minutes in my oven to bake in a 13×9 pan so watch them brownies ladies!

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  • Divya

    Can I add melted chocolate to this recipe to make the brownies more fudgy?

  • Leah

    I know these posts are all a little older, but as I find myself coming back to this bookmark for the THIRD year in a row, I have to tell you I started using this recipe for a church campout serving around 150 people and every year they BEG ME to bring them back- your recipe is hands down the best brownie recipe I have ever found! I even do a 1:1 flour switch for gluten free with Bob’s All Purpose GF flour and add a pinch of Xantham Gum and they come out just as amazing. thanks SO MUCH for sharing this recipe!

  • Evangelin

    may I use this recipe on my blog i will be sure to mention you on the post!

  • Cory Tompkins

    BEST EVER!!! I have always loved Martha White brownie mix in the bag but I haven’t been able to find it for years and haven’t found any that even compare. This recipe is even better and I seriously didn’t think that was possible. For those who had trouble with this recipe if it’s followed exactly the way it’s written they come out perfect. I added walnuts too. My husband is a happy man!! Thank you.

  • bob

    What if I don’t have dutch cocoa

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