This easy fudge brownie recipe makes moist and delicious homemade brownies you can make using ingredients you already have at home!
This easy fudge brownie recipe tastes amazing and is SUPER easy to adapt. The best part?! The base recipe for this homemade brownie mix calls for only 5 ingredients! It is also in our Dining On A Dime Cookbook, Volume 1!
To adapt this homemade fudge brownie recipe, you can add:
- nuts
- chocolate chips
- white chocolate chips
- M&M’s, Nutella
- caramel bits
- butterscotch chips
- cherry chips
- mint chips
or top with:
- chocolate chips
- crushed cookies
- whipped cream
- ice cream
You can also easily double the brownie mix recipe to make a double batch of tasty brownies! If you like, top the brownies with your favorite frosting. Any flavor works, but why not add a chocolate or fudge frosting? What could be better than fudge brownies with chocolate? Oh yum!
This homemade brownie mix is the perfect size because it makes a 9×13 pan. Just perfect for everyone to have some and leftovers for lunch the next day, but not so big that you blow your diet eating the entire pan in one sitting. (who me? :-)
Another plus? There are only 2 “wet” ingredients.
Butter and eggs.
And the brownie recipe can be made in one bowl too.
I’m all for fewer dishes!
These BROWNIES ARE AMAZING!
I think these brownies are really good, but we especially love them with ice cream for a brownie sundae covered in chocolate sauce!
We’re including a perfect chocolate frosting you can add to make top these brownies!
If you LOVE super fudgy brownies, this is the recipe for you. This recipe calls for you to remove them 5-10 minutes before they are completely done. This gives the brownies an ooey gooey chocolate brownie amazingness that is definitely worth trying!! 🙂 If you like your brownies more done, just leave them in the oven 5-10 minutes longer.
Here’s the reaction to this fudge brownie recipe from a couple of our readers:
Annjanette C. Just the BEST BROWNIES EVER!!! My granddaughter always wants to make these when she visits!!! 😊
Tammy B. This is the only recipe I ever use. Everyone loves these brownies!
This easy homemade fudge brownie recipe is from Volume 1 of our cookbook:
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Easy 5 Ingredient Homemade Fudge Brownies Recipe
This easy fudge brownies recipe makes mouthwatering homemade fudge brownies using ingredients you already have at home! With just 5 minutes prep, then bake and you’ll be savoring these heavenly brownies in no time! Perfect for satisfying your sweet tooth or sharing with friends and family!
- Yield: 18 brownies
Ingredients
1 cup butter or margarine, melted
2 cups sugar
1/2 cup baking cocoa (Hershey’s works best.)
4 eggs
1 cup all purpose flour
1 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°.
- Mix the butter, sugar and cocoa together in a mixing bowl.
- Add the eggs and mix well.
- Stir in flour; mix well.
- Grease a 9×13 inch baking pan and pour the batter into the pan.
- Bake for 30 minutes or until the brownies test done with a wooden pick.
- Cool in the pan.
- Frost if desired.
Chocolate Frosting Recipe
- Combine all of the frosting ingredients in a saucepan.
- Bring to a boil. Boil for 1 minute.
- Poke holes in a hot cake or brownies with a fork.
- Pour the hot frosting over the cake or brownies.
Notes
From: Vonna
I wanted to add a tip for cutting brownies. When you cut brownies, if you use a plastic knife, your brownies won’t “tear” apart like they sometimes do. This even works (but not quite as well) on warm brownies.
These are great! I bake the brownies in a 10 inch cast iron skillet lined with parchment paper for easy removal. I don’t usually have nuts on hand so I add 1/2 cup of peanut butter.
Cool idea! Thanks!
When shortening is added, it is for the texture. In the same way if you make cookies that call for shortening and you use butter instead, you will find they spread all over the cookie sheet. All oils and such are not made alike. They each have their own job.
Sorry, I’m confused. The recipe says 1 cup melted butter or margarine? I don’t see anything about shortening.
There was no shortening in this recipe Bonnie. I didn’t make myself clear. What I meant to say it that there is a reason that a recipe calls for butter, margarine, shortening or veggie oil- because it changes the the texture and the way something bakes. Often, people can’t figure out why their cookies spread really badly when they bake them. Often, it is because the recipe called for shortening and they replaced it with butter. It’s like when people think you can always use applesauce in place of oil in a recipe and have it turn out the same. Rarely does it work out to be the same as the original recipe.
I assume that since you did not list baking powder as an ingredient, that the flour is self rising?
No don’t assume that Beth. Self rising flour is not used. In many brownie recipes the only leavening are the eggs. I have a couple of recipes that don’t call for baking powder.
I followed the recipe as written and added a tiny pinch of cinnamon. Yummy!! The brownies turned out perfect. So good!!!
These are so delicious! And super easy! I have been trying different recipes and don’t like box mixes for brownies. These are a family favorite now. Thank you so much for sharing!
I have trie numerous brownie recipes and none were exactly what I was searching for until this one. Can’t exactly describe the texture that I wanted but this is a keeper. My search is over ! Thanks so much for posting it. I made a half recipe because I was tired of wasting ingredients. In fact, I almost didn’t try it because the other ten or so were not working for me and I had just about decided to give up the search.
Audrey,
When you half the recipe, What size pan did you use?
Sheri when ever I have to half a recipe for a 9×13 pan I will use a 9×9 par or a 8×8 pan. Also brownies do freeze well so if you want to make the whole recipe then freeze half of them you can.
Thank you so very much!
I really appreciate it!
May God Bless you and your family for all the hard work you guys do for us!
Thank you Sheri. We do appreciate our viewers so much too. You guys are always so sweet encouraging us – it means a lot!
It look very easy to make. I will try now. Can’t wait…:)
Brownies are one of my favorite things ever and it’s always good to find recipes for them. I’m always trying these slightly different ones than the ones that I know!
This has become my grandsons favorite brownie recipe! Its requested every time he comes up. I also had to text his mother the page number so she can make it. She loves your book as much as I do!
Thank you so much Mary Ann so glad you guys are enjoying the book and thank you for taking the time to let us know.
Super simple to make and who doesn’t like brownies with nuts? Thanks for the recipe.
Great! it’s very easy to make will try cannot wait for thanks
My son made your brownie recipe for our county 4-H fair and received a blue ribbon! Thank you for sharing! He also did a demonstration on how to change a recipe’s flavor slightly by adding different nuts and chips. The judges’ favorites were one with chopped Andee’s mints and one with toasted pecans.
Wow Brenda that is so cool. Tell him congrats from us. Andee’s mints and pecans yum will have to try that
Is the cocoa meant to be cocoa powder or baking chocolate bar/pieces? I can do either i just need to know ahead of time
It is the powder
I can’t wait to make this! Looks absolutely delicious!
I’ve just come across this in my search for holiday treats. The recipe sounds delicious and easy to make. So, it’s one for my folder. What temperature would you recommend for a fan forced oven? Thanks!
Crystal I don’t know. What you need to do is check with your oven instructions and it should tell you.
Crystal, If you are using a convection oven, usually you turn the oven temperature down 25 degrees from the temperature listed in the recipe, but it may take the same length of time as listed in the recipe. (Instead of baking it at 350, you’d bake it at 325 F, if you’re using the convection feature.) HOWEVER: If you are using a clear, glass pan, you should probably turn it down a further 25 degrees, and watch the time. You may have to subtract minutes from the baking time, or possibly add a few minutes to the baking time. Good Luck!
These fudge brownies look delicious! Do you have any suggestions on how to make this recipe gluten-free?
Not really Barbara. It is hard to keep up with all the special diet people have all the time so usually the best way to do this is for you to study and find out what do you replace the flour with for your diet etc. and then you can adapt it to your own needs. To be honest so many now are on “special” diets and they want the same foods they have always eaten but most of the time it won’t quite be the same and they are just going to have to give up things.
I WOULD LIKE TO KNOW COULD YOU USE LESS SUGAR AS MY HUSBAND IS A DIABETIC YET HE LOVES BROWNIES I WOULD LIKE TO KNOW FROM ANYONE THANKS!
If you use the Steviva SteviaSweet powder, I use 1/8 t and ! c applesauce.
Elaine, you used 1/8 tsp of stevia and 1 cup of applesauce in the place of the sugar
yes
These look so delicious. I’m in the mood for chocolate and these might just do the trick. (My 6 year old looking over my shoulder is telling me I should make these too. lol)
LOL Amanda – I say go for it too.
I’ve got to try these, but, no salt?? Do you just use salted butter??
Yes we use salted butter so if you use unsalted you can add 1/4 tsp.
That looks tasty. Time to make this!btw is there any way to substitute the sugar? (diabetes :P)
Sarah I don’t know but if you use the same substitutions that you use for other baked goods like cakes and things you should be ok.
You should be able to use Stevia or any sugar substitute that measures the same.
These turned out great, made as written! Family approved.
I”ve been making homemade brownies for several years. Once I learned how to do it and that it wasn’t that hard i have never bought a box mix again!
These are the absolute BEST brownies!! They are too good; very dangerous! :-D
These are to die for, I never thought I could do better than a box mix but I was totally wrong. I like to add melted chocolate to it to make it even more fudgey, it is heavenly. Thanks for posting, my husband absolutely loved it.
Oh Colleen just you describing these is making me hungry for them. LOL But so glad you and hubby like them.
Hey Jill! I just made the brownies that are in volume one on page 282 (I couldn’t find that recipe on the website so I’m commenting here). It says to add one stick of butter or margarine, but when I did that the batter was so thick and hard to stir so I added another stick of butter and that gave a much better consistency. However, now that the brownies are out of the oven I can see a lot of excess melted butter especially when I cut into them. They are delicious! Haha but I’m not sure if that was the right amount of butter. When I watched Tawra make this recipe on a live show it looks like there is more than one stick of butter in her measuring cup. Maybe I’m reading too much into this.. lol, but I just want to make sure I’m making them correctly 😊 Thanks!
Emma I may be looking in the wrong vol. but couldn’t find a brownie recipe on that page but will try to answer you anyway. If it is the recipe I am thinking of that recipe does have a much thicker batter than some. Also try using a large egg and not a small one or instead of adding another stick of butter just add about 2 Tbsp. of water and if that still seems too thick add another Tbsp. of water. Often if a recipe is too thick it needs just a little less flour or a little more water or milk. Hope this helped and like I said this is a really thick batter for a brownie.