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sliced brownies on parchment paper
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5 from 7 votes

Classic Fudgy Brownies

Made right in the saucepan, you won't believe how easy it is to make brownies from scratch with dense fudgy centers and shiny, crackly tops!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: brownies from scratch, homemade brownie recipe
Servings: 9 squares
Calories: 496kcal


  • 3/4 cup unsalted butter
  • 4 oz semi-sweet or bittersweet chocolate bar chopped
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 1/2 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp kosher salt
  • 1/2 tsp espresso powder optional but recommended
  • 1/2 cup chopped dark chocolate (or your favorite chocolate)


  • Preheat oven to 350°F and lightly spray an 8x8” baking dish with nonstick spray.  Trim a piece of parchment so it covers the bottom of the dish, but is long so it goes up and over the sides of the dish.  This creates a “sling”, and will help you remove the brownies from the pan very easily.
  • In a large saucepan, add butter and melt over MED heat.  Add 4 oz chopped chocolate and melt.  Turn off the burner and remove pan.  Whisk in brown sugar and granulated sugar, until smooth and creamy.
  • Add in eggs, one at a time, making sure to whisk well after each addition.  Add vanilla and stir until combined.  
  • At this point, you might want to switch to a rubber spatula. Add cocoa powder, flour, salt, and espresso powder, stirring until JUST combined and no flour or cocoa powder streaks remain.  Gently stir in the chopped dark chocolate.
  • Pour batter into prepared baking pan, using the rubber spatula to scrape all the batter out of the saucepan.  Bake for 35-45 minutes, or until center is set and a toothpick inserted in the center comes out with a few moist crumbs.
  • Let pan cool on wire rack before trying to slice. Then slice into squares and enjoy!


All ovens cook differently, and even something as simple as the pan used can effect the amount of time brownies need to bake.
  • In general, metal pans bake quicker than glass. Most brownie recipes, this one included, have a range for the baking times.
  • My advice, is to check the brownies a couple of minutes before listed in the directions; when you smell a super chocolatey smell in your kitchen. You'd rather check a few times and have perfectly cooked brownies, than end up accidentally over-baking them.


Calories: 496kcal | Carbohydrates: 58g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 165mg | Potassium: 305mg | Fiber: 4g | Sugar: 42g | Vitamin A: 574IU | Calcium: 55mg | Iron: 4mg