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Rich, Fudgy Brownies

Scott Phillips

Yield: Yields one 9-inch-square pan of brownies.

Servings: 16

These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)


  • 8 oz. (1 cup) unsalted butter; more softened butter for the pan
  • 3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 tsp. pure vanilla extract
  • 2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt

Nutritional Information

      Nutritional Sample Size based on sixteen servings
      Calories (kcal) : 250
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 85
      Sodium (mg): 105
      Carbohydrates (g): 32
      Fiber (g): 1
      Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.
  • Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.
  • Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.
  • Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.


Rate or Review


  • User avater
    CrossFit | 09/03/2017

    Taste good, but not crazy about fluffy texture nor vertical difference between centre pieces and edge pieces.

    I'll go back to this recipe next time:


  • Guernica2009 | 02/15/2015


  • Bimmer_Guy1 | 01/24/2013

    I love fudgy brownies. The past week I have decided to step away from the boxes and go the way of scratch. I am very good at improvising with cooking, but I am so horrible when it comes to baking. I don't know how to replace, add, or subtract for certain outcomes. I have tried five, yes five, recipes this week for brownies. This is the best yet, but still does not have what I qualify to be called a "fudgy" brownie. This is what I would consider normal. The language is also not to specific, as it says to mix the first few ingredients with the heated butter, then later suggests you were supposed to use a mixing bowl, not the sauce pan the butter was heated in. I am very new to baking, however so far it seems I will have to go digging through grandmas old cookbooks to get the brownies I have been craving. I hope this helps anyone else in my position, who feels you should not have to find a bakery and pay 4$ a piece for a 2" square of heaven (you will have to keep looking). However, for an easy, easily manipulated recipe to suit parties or family fun this is great!

  • sLiA | 10/08/2012

    I really like this recipe, but how do I cut them nicely as in the picture? Is it possible? I've tried cleaning a knife with hot water, with a pastry scraper, with a pizza slider, spreading a litter oil in whichever tool before cutting. Flipping the brownie upside down before cutting it. But have NEVER achieve clean pieces. Any idea? Thanks!

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