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 (self-rising)
  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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Amanda Roth - January 18, 2016

These sound delicious! Gathering my ingredients now, can’t wait to make them!!!!!!

Mekenna - January 18, 2016

Can’t wait to make these! Thanks for sharing!

Affrikka - January 24, 2016

Making these tonight! Can’t hardly wait to taste!!

virgie - January 25, 2016

I thought it was strange no baking soda or powder?? those that made these how did they turn out?

Miranda - January 26, 2016

I made these and although they turned out more as a thick cake, they were DELICIOUS!!!! I added a bit of cinnamen and they were delightful.

Kristi Ward - January 27, 2016

I made these brownies this evening and they weren’t very “fudgy.” They were a little airy and they also taste a lot like egg. With that said they were not bad brownies just not dense and fudgy like I was hoping for.

Paula - January 28, 2016

I made these brownies about an hour ago, and they came out so delicious! Super fudgy and scrumptious. Thank you for sharing! 😀

Jen - January 30, 2016

although a simple and quick straightforward recipe. I found the brownies a bit too sweet and found it difficult to get that “cholcatey” taste from them. They were thick! Which isn’t bad but as another comment said – came out more like a dense cake than “fudgey” for as much as it sounds like I am picking holes it wasn’t bad at all just not what I was looking for.

Amy - January 30, 2016

I just made these and I think I just ate brownies for dinner. Their better than boxed and I know whats in them. I didn’t have self rising flour so I googled how to make self rising flour out of All Purpose and added the allotted extra salt and baking powder and it worked fine. These were fudgy without being to heavy with too much extra chocolate chips/etc. This is just what a brownie should taste like, Thanks for the recipe.

Charlie - February 5, 2016

Just finished making them and they taste great, however they arent fudgy and seem cake like

Karie - February 6, 2016

I’ve made these twice and they are great!

Adele - February 8, 2016

Mine are in the oven right now. Sounds just simply divine. Won’t be long until I know!

Iris - February 8, 2016

I just made these brownies. Gotta say they came out just delicious. No more box brownies for me. Thanks for the recipe.

Dawn - February 11, 2016

I used all purpose flour and what came out of that oven was so scrumptious and yummy. I dont even wan to try it with self rising. Best brownie recipe ever!!!!!!!!

lissette zamora - February 19, 2016

These sound delicious cant want to make them. Thank you for the recipe!

Alysha H - February 22, 2016

Just made these and yum!! They were so good! Better than the boxed kind for sure! I didn’t have self-rising flour so I made my own from a recipe I found on google. Definitely going to make these again! Thanks!

Carol Stroud - February 29, 2016

Is there any high altitude adjustments. THESE LOOK GREAT!!


Elaine - April 3, 2016

I would just like to add that I would only use butter instead of margarine because I have read that it is only one molecule away from PLASTIC! It’s not real so you may want to rethink that ingredient.

    Amy H. - April 24, 2016

    You may want to rethink that rumor instead of spreading it (no pun intended), because it makes no scientific sense. ANY substance is “one molecule away” from any other substance! If you add a single plastic molecule to margarine, you get… margarine with one molecule of plastic in it. It doesn’t change the margarine molecules into plastic.
    Perhaps they meant “one atom away,” but even then, it’s still just a myth that margarine is somehow chemically “close” to being plastic. Just like Cool Whip and styrofoam, or Velveeta and plastic, or water and hydrogen gas…
    Margarine is made from vegetable oil.

Joy - April 14, 2016

Can you use butter, or coconut oil to replace the margarine? I don’t use it so it’s never on hand.

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