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.

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.

Fudge Brownie Recipe
  • 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
  1. So, first melt your margarine (I do it in the microwave).
  2. Next get out a large bowl and combine the margarine and sugar with a spoon or whisk.
  3. Add all four eggs, and beat the mixture until it is sort of fluffy and emulsified.
  4. Add the salt, cocoa, and vanilla. Stir up really well.
  5. Add the flour. Stir again until the mixture is thick and chocolaty.
  6. Turn the batter into a well oiled 9 by 13-inch pan.
  7. Bake at 350° for 25 to 30 minutes.
  8. 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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Lisa H - June 3, 2009

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 - July 19, 2012

    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.

Marrisa B - September 26, 2009

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!

Lydia B. - September 9, 2010

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!

grace - October 5, 2010

Its very delicious . My children love it so much. and my mother like it too

Suzette - May 10, 2011

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.

Cheri - May 12, 2011

I would never use a recipe that called for that much butter and eggs. Heart attack in waiting.

    Kathy - June 20, 2012

    @ 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 - August 2, 2013

    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!

    June - October 12, 2015

    Then don’t lol!

karissa - January 4, 2012

it is a DELCIous recipe ahhh LOVELY

karissa - January 11, 2012

for the fifth time with walnuts dreamy

Angela - February 2, 2012

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

Alina - June 2, 2012

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 !

Amy - June 17, 2012

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.

Julie Williamson - June 21, 2012

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!!

Wanda Menchi - July 28, 2012

Gidday,from New Zealand. Just tried your recipe – for a first time fudge brownier and no great baker – it was fantastic and easy! Many thanks!

Kimberly Shuffler - August 21, 2012

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 - May 17, 2013

    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 - October 30, 2013

      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.

Anita Brown - September 1, 2012

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 - September 1, 2012

    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.

Kara - February 16, 2013

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

grace - March 4, 2013

can you make these by steaming method?

Emma - April 17, 2013

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

Donna - June 19, 2013


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!!

RobertWW - October 30, 2013

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

Beth - January 19, 2015

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.

Paula - January 30, 2015

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

Justin's Mom - February 2, 2015

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

Markeita - February 17, 2015

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.

Sandra - March 5, 2015

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!!

hazel - March 6, 2015

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!

hazel - March 6, 2015

Oh, I forgot to say that I used dutch cocoa instead. It’s so good.

Felicia - March 13, 2015

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.

Melissa Savell - April 4, 2015

These are a big hit at my house. My daughter has even made them once and everyone loves them.

Sonja - May 12, 2015

Love this. Love that this recipe is Not cake like. Easy. Ingredients that I always have on hand. I’ve made this 4 times in past year and will be again tomorrow for my son’s 2nd grade class. I do use I salted butter and my eggs are large (farm fresh local eggs). Thank you for this recipe. It’s perfect.

Tess - June 7, 2015

I tried this recipe, but instead of putting it in a 9×13 pan, I used a 6×8 because I like my brownies a little bit thicker. This was a HUGE mistake. Rather than being fudgy and delicious, they were dry and crumbly and cakey on the edges, and barely done in the center (even though I adjusted my baking time). Very disappointed and won’t mess with baking pan sizes on brownies again :(

Debra - June 18, 2015

Made these brownies many times , I added chocolate chips and walnuts totally delicious ! I will never use box mix again thanks hillbilly housewife

Michelle - June 21, 2015

Is the unsweetened cocoa the powder or a bar of it?

Cathy - September 4, 2015

These brownies really are amazing. I read all comments but was still skeptical. I’ve never found a homemade brownie that I really like. I am definitely a believer now. Thank you so much for sharing. I don’t think I will ever use a box mix again. I did not have medium eggs, so I used 3 large and one yolk. They came out chewy and delicious.

Courtney - September 6, 2015

I am eating these as we speak! Mine came out kind of cake-y (but still VERY tasty!) and I was reading the comments and realized that I too missed the part where it calls for 4 medium eggs. I used 4 large eggs. Next time I’ll use medium eggs and I think I’ll add chocolate chips as well!

Kelsey - September 6, 2015

Can I is butter?

Priscilla W - September 24, 2015

oh yum! made with 1/2 butter and 1/2 coconut oil. Used a mixture of fresh flour. Are these to be checked, with the toothpick test? to know if done? We had to bake them longer than 30 minutes. They were too gooey looking when we first checked (batter giggled in the glass baking dish). I don’t know how much longer they stayed in…maybe another 10 or more minutes. I didn’t keep track very well, how much longer. At one point we put a baking lid on top, so they wouldn’t dry out. I originally printed out your recipe from 8 yrs ago and came back to your site to see if any updates had been made, nope still same tried & true recipe. Thank you!

SachaA - September 25, 2015

Hi from Trinidad, I made these today the recipe looked easy and most of the comments were promising but alas I was very disappointed when instead of fudgey they were cakey. I did not use the recommended pan size so I guess I have no one to blame but my mother for her lack of pan selection lol. The flavour was very good though, I am about to make some butter frosting for these. Thank you sooooo much!

carol - October 1, 2015

In oven now, batter tasted yummy, Yes raw eggs and all!
Thanks for this recipe, make my life a little easier.

tarita - October 1, 2015

just made and mine turned out cakey to… but they smell awesome

    Dan - October 13, 2015

    I don’t necessarily think it is the number or size of eggs that make the brownies cakelike, but how long you whip the eggs. I whip the eggs very little with the fat and salt and just fold in the remainder of the ingredients. This will reduce the amount of air entrapped keeping the brownies less airy.

Linda Snively - October 19, 2015

I have a recipe very much like this one- I add a couple of tablespoons of corn syrup to mine and they are very fudge-like- my recipe calls for oil but now I will use butter!!

Nikki - October 25, 2015

Im not much on baking but this recipe was soooo easy with few ingredients I had to try it So glad i did simply delicious DEFINITELY will make again and again

Cherie - October 25, 2015

Just made these…. YUM! So delicious and wonderful. Can’t wait for my husband to taste them. I made the recipe exactly but sprinkled mini chips on top before baking. Perfect!

Judi - October 31, 2015

Just made a batch for my daughter’s softball team. I added mini marshmallows!

Sam - November 7, 2015

I live in Spain and brownies are not common. I made them for a school bake sale and they were a huge success. I must have given the recipe to 20 people. I also changed the recipe into weight not volume.
I have 4 kids and we eat a lot of homemade cake!

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