Fudge Brownies

We love these simple brownies around here. They are quick to make and gone just as quickly. Great lunch box food and an easy weeknight dessert. They are also a big hit at bake sales.

  • 1 cup melted margarine (2 sticks)
  • 2 cups sugar
  • 4 medium eggs
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon vanilla
  • 1-1/4 cups flour

First off, don’t be tempted to put baking powder or baking soda into this recipe, thinking I have forgotten to list it above. This recipe does not call for any leavening other than the eggs. This is the secret that makes them chewy and fudgy. There is another recipe for Cake Brownies which does call for baking powder, if that’s really what you want.

So, first melt your margarine (I do it in the microwave). Next get out a large bowl and combine the margarine and sugar with a spoon or whisk. Add all four eggs, and beat the mixture until it is sort of fluffy and emulsified. Add the salt, cocoa, and vanilla. Stir up really well. Add the flour. Stir again until the mixture is thick and chocolaty. Turn the batter into a well oiled 9 by 13-inch pan. Bake at 350° for 25 to 30 minutes. Remove from oven and cool before serving. Cut into 32 small squares.

If you like this recipe, take a look at the Homemade Mixes Kindle cookbook. I think you’ll love it.

NOTE: These are the richest brownies I have ever eaten. They do not need any frosting; actually, it would just be gilding the lily. They are pretty good with walnuts though. I add 3/4 cup of home cracked black walnuts in season, especially during the holidays. If you do crack black walnuts yourself, be sure to wear gloves while you do it, because they will stain your hands for weeks.

Fresh Homemade Chocolate Fudge Brownie

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  1. Lisa H says

    You might want to change this recipe to say “all purpose flour” instead of just “flour” for us cooking challenged people cause I made it and put self rising flour and it isn’t very good, I figured out my mistake but others may not.

    • Jarod HM says

      I don’t think she should be faulted for that since she clearly states in the directions not to use baking powder or baking soda. Self-rising flour is self-rising because it contains baking powder.

  2. says

    Love this recipe! It makes awesome brownies and it’s pretty fool proof too. I’m not a very good cook so most of my stuff comes from a box/mix. This is easy. It has quickly become a family favorite! I made the mistake of letting my 3 year old daughter help me make the first batch and now she begs me to make them ALL the time!

  3. Lydia B. says

    very easy to make and very tasty! my family really liked these! however, I think they could use a little frosting or a sprinkle of powdered sugar on top!

  4. Suzette says

    Mine are in the oven as I type. However, I did mess it up by accidentally doubling the cocoa … the batter tasted good (not too sweet) but we’ll see how they come out haha. woops.

    • Kathy says

      @ Cheri……That is your choice of course but there is such a thing as moderation. Unless you plan on eating the whole pan yourself several times a week then there is nothing wrong w/ the amounts of butter and eggs. Just use your brain and only eat a couple on occasion.

    • Liz says

      Why would you even look at this website if you wouldn’t eat it? It’s called “Hillbilly Housewife”. Obviously you don’t know how we hillbillies like to cook! Butter,eggs,pork fat, you name it. The fatter the better it tastes!

  5. Angela says

    I disagree with the earlier comment that says it’s heart attack food. 4 eggs and a cup of butter divided by 32 is acceptable in my mind. We all need a little of something nice now and then ;)
    I made them this evening with walnuts and they are luscious. A very tasty treat:) I have divided and bagged the batch in four and put three of the bags in the freezer and kept one back to enjoy tomorrow

  6. Alina says

    Readily awesome chewy and delicious ! I made it exactly the first time and I was addicted ! Then I had to sub whole wheat and oil but still delicious !

  7. Amy says

    All I would do is use real butter instead of margarine. I have made box mix brownies and everyone asks why they’re so good. It’s the butter! :) sometimes we just need it.

  8. Julie Williamson says

    Just made these and can I say….AMAZING!!!!!! I used real butter, half sugar and half splenda (okay, have to make me feel a little better cheating) and for an extra treat….I added a handful of mini chocolate chips. Can’t seem to keep my kids out of them!!! Oh…I doubled the recipe with ease! I also used parchment paper to line the pan. I have found that parchment paper is my best friend when baking. Enjoy!!! TY for the recipe! Will use it for EVERYTHING!!

  9. Kimberly Shuffler says

    I have tried these twice now, both with butter, all purpose flour, and no leavening and they have come out dry and crumbly! What could I possibly be doing wrong?

    • Chari says

      Mine also turned out dry and crumbly. I rechecked the recipe, too. They are so easy, I don’t see how I could have made a mistake.

      • RobertWW says

        You might try by lowering your oven temperature. I use non-stick pans, so I drop my oven by 5 degrees. Try it 5 degrees lower. If it is still dry, then 5 more. If still not there or goes to really goopy, I don’t know what to suggest except maybe checking the age and quality of the ingredients. I hope this helps.

  10. Anita Brown says

    OK so I don’t like brownies all that much – probably because 4 out of 5 brownies I eat aren’t that great – they’re rubbery or hard as a rock and either have way to much sugar or no taste at all. I decided to make these to bring to a family reunion and WOW AMAZING – they are sooooo good. They remind me of the few deluxe, professionally made brownies I have actually enjoyed. Kudos on such a wonderful recipes!!!

    • The Hillbilly Housewife says

      Great! Isn’t it nice when you find a recipe that works so well for you? Thanks, Anita, for taking the time to let us know they turned out so well.

  11. Kara says

    I HIGHLY disagree about that comment about heart attack as well.
    These are richest,non heartattackiest brownies in the world
    SO ThERe
    Making these for the 60th time in 5 years!

  12. Emma says

    I just want to say, I have been making this recipe for about a year now and i just now realized it says MEDIUM eggs. I had been using 4 regular large, jumbo, or sometimes even extra large eggs. Today while making the brownies, i cut it to 3 large eggs to see the results. (i have had comments before saying it was “egg-y” but the comments were positive towards the egg-y-ness) I hope they taste as good as before with the large eggs

  13. says


    What is the difference in the outcome in the brownie using margarine vs butter? I prefer to use butter, but also want to follow the recipe exactly – has anyone tired the recipe using one and then the other? Thanks so much!!

  14. RobertWW says

    Although I wouldn’t put frosting on it. I like to pair this with some peanut butter mousse, Mmm Mmm, nothing better!

  15. Beth says

    I followed the recipe exactly and they came out looking perfect. They taste good but are lacking something. Maybe some vanilla ice cream would do the trick. I think they taste more like cocoa than chocolate. Not sure if I would make them again.

  16. Paula says

    These are fantastic, I live in Spain, land of olive oil, so the second time I made them I substituted the butter for mild flavor olive oil and added a tsp of butter flavoring, pretty good also.Thanks for the recipe

  17. Justin's Mom says

    These brownies rock. I made them for Superbowl party. They were gone instantly. Followed the recipe exactly. Came out perfect. I will be adding this to my rotation of sweets. Oh yeah I used BUTTER.

    Thanks for posting

  18. Markeita says

    Mine are in the oven. I read some of the comments and I would suggest that if you feel it is too much butter, simply sub half for coconut oil. That’s what I did, which I’ve done in the past with my cakes. I added almonds and milk chocolate morsels. Hope it turns out as well as the batter tastes. I’m excited.

  19. says

    We made these last night and they were delicious!! This will now be my go to recipe for brownies. I don’t think they could get any better than this. My search is over for a homemade brownie that is just as good as the box mix. My younger daughter mixed them up and since she is not a long time baker, she did ask me what kind of flour to use. Not a problem for us seasoned bakers, but for novices, putting plain flour in the recipe would be a help.
    Thanks for the great recipe!!

  20. hazel says

    I used challenge salted butter and still used the same amount of salt that the recipe calls for. I also used extra rich 100% pure Mccormick vanilla extract and I used unbleached all-purpose flour from Pillsbury . OMG THE BEST BROWNIES EVER!

  21. Felicia says

    I will be making this recipe for my boyfriend and seeing how he likes it since he keeps dropping the hint that fudgey brownies are his favorite thing for dessert. It sounds great! Can’t wait to try it.

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