Chocolate Fudge Brownies from scratch are a cinch to make. These Easy Homemade Brownies without a box use a handful of pantry staples to make a chewy brownie that rivals any box mix.

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Easy Homemade Brownies Recipe

Brownies are at the top of my list of favorite desserts. In a bind, I tend to grab a box brownie mix, but after making these chocolate fudge brownies from scratch, I’m not going back.

Now don’t get me wrong, I am the queen of making desserts using box mixes (Gooey Bars, Darn If I Know Cake, Pumpkin Crunch, and Caramel Bars to name a few). However, this from scratch brownie recipe is just as easy so why not?

This is Granny’s go-to brownie recipe.

She made numerous pans of these during her lifetime, and that’s because they are the easiest homemade brownies. The ingredients are as follows: shortening, eggs, sugar, vanilla, flour, cocoa powder, and baking powder. If you are like me, these ingredients are always on hand.

Brownies from Scratch

How do you make homemade brownies? Easy! Cream together a few wet ingredients. Combine a few dry ingredients. Mix the two together, and boom – homemade fudge brownies.

Looking at the finished result, they look almost identical to a boxed cake mix. But the one difference? They are fudgier and chewier. Score! Fudgy brownies are my favorite!

Want to know a secret for the best ever brownies? Add a half of a cup or chocolate chips (mini or regular), and be prepared to be wowed!

Ingredients for Brownies without a mix

What do I need to make brownies with no mix?

Shortening
Granulated Sugar
Large Eggs
Vanilla Extract
All Purpose Flour
Cocoa Powder
Baking Powder
Chocolate Chips, optional
Chopped Nuts, optional

How to Make Easy Homemade Brownies without a box

Step by Step Instructions

Cream shortening, sugar, eggs and vanilla with a mixer in a large bowl.
Combine dry ingredients (flour, cocoa and baking powder) in a separate bowl.
Add dry ingredients to wet ingredients until just incorporated.
Pour batter into a greased 9 x 9 inch (or 8 x 8 inch) baking pan.
Bake mixture for 25 minutes at 350 degrees F.

Storage Instructions

Let leftovers cool completely. Cover pan tightly with a lid or plastic wrap or transfer to an airtight container. Store at room temperature.

For the full recipe steps and ingredient amounts for homemade brownies without a box mix, scroll to the recipe card at the bottom of this post.

Recipe FAQs

Easy homemade brownies are just as easy as making box brownies.
You most likely already have the ingredients at home – flour, sugar, cocoa powder, baking powder, eggs, shortening, vanilla.
Do not overbake your brownies. To check doneness, use a toothpick in the center. When it comes out, it should have a few moist crumbs stuck to it, not completely dry!
You can make these in an 8 x 8 inch pan instead of a 9 x 9 inch if that’s what you have. The baking time can increase up to 5 minutes with this change.
Love a chocolate fudge brownie? This recipe is just that!
When Grandma made brownies from scratch, she always greased her pans with shortening. Feel free to use a short cut by spraying with nonstick cooking spray.
Prefer to make a bigger pan of brownies? Try Grandma’s Homemade Brownie recipe.
To easily remove brownies from the pan after baking, line the pan with parchment paper.

Recipe Variations

Chopped nuts such as walnuts or pecans are also a great addition, if desired. Stir in the 1/2 cup right before pouring into a pan.
I love adding semi-sweet chocolate chips (regular or mini) to my from scratch brownie recipes. They get melty and add to the fudgy texture.
Frost with a chocolate icing or peanut butter frosting before serving, if desired.
Looking for a slight variation of these? Try our Hepburn Brownies recipe.

How do you keep brownies fudgy?

To keep brownies fudgy, avoid overbaking them. It’s best to slightly underbake brownies by removing them from the oven when a toothpick inserted into the center comes out with a few moist crumbs attached. Also, adding ingredients like chocolate chips can help maintain their fudgy texture.

What causes cakey brownies?

Cakey brownies are usually caused by overmixing the batter, using too much leavening agent such as baking powder, or overbaking the brownies. These factors can lead to a lighter, fluffier texture instead of the desired dense, fudgy consistency.

More of Grandma’s Dessert Recipes

Grandma’s Sour Cream Apple Squares

Grandma’s Easy Apple Crisp

Cherry Fluff

Grandma’s Caramel Corn

Grandma’s Rhubarb Bars (not our grandma’s recipe but that’s OK)

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