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Simple Homemade Brownies From Scratch (Ditch the Box Mix!)

Mmm. Chocolate.

Mmm. Chocolate.

Fudgy Brownies With a Hint of Cinnamon

Brownies are one of my favorite desserts to make. Aside from being ridiculously easy to prepare, they can be cut into almost any size—from super-indulgent blocks of awesome to nibble-sized party pleasers.

This is my absolute favorite brownie recipe. It has a hint of cinnamon (which you're free to leave out, but I recommend including—it's amazing!) and includes a fudgy, indulgent frosting.

To make things super simple and to cut down on the number of measuring cups you get dirty, I've shared ingredients in weight (as well as traditional cup measurements), so if you have a scale, you can save both preparation and cleanup time by tossing ingredients directly into your mixing bowls.

I'll admit that I used to make brownies from mixes, and they can taste just fine, but these brownies are virtually just as easy to make. Plus, they're made from scratch and are far more delicious. This recipe requires only 30 minutes of prep time (including cleanup) and 35 minutes of baking time, so the entire project can be finished in just over an hour. I hope you try it and never return to boxed mixes again!

Simple ingredients!

Simple ingredients!

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

12 average-sized brownies


For the brownies:

  • 120 grams / 1/2 cup / 1 stick unsalted butter
  • 180 grams / 1 scant cup sugar
  • 2 eggs (about 110 grams)
  • 1 teaspoon vanilla extract
  • 40 grams / 1/2 cup cocoa powder
  • 60 grams / 1/2 cup all-purpose wheat flour
  • 1/2 teaspoon cinnamon (I recommend Saigon cinnamon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the frosting:

  • 45 grams / 3 tablespoons butter, softened
  • 15 grams / 3 tablespoons cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 100 grams / 1 cup confectioner's sugar


For the brownies:

  1. Preheat your oven to 350 degrees and stage your ingredients so you don't leave anything out by mistake!
  2. In a pan, melt one stick of butter (you can also melt the butter in a microwave-safe bowl using your—you guessed it—microwave!).
  3. Stir in the sugar, eggs, and vanilla.
  4. Once those elements are combined, add the cocoa (saving a bit for the pan), flour, salt, cinnamon, and baking powder
  5. Grease your pan with the remnants of the butter from the wrapper (that's one of the major benefits of using a whole stick—you can use the wrapper, too!) and dust it with cocoa powder instead of flour.
  6. Bake the brownies for 25 to 30 minutes. Do not let them bake longer lest they dry out!

For the frosting:

  1. Combine the butter, cocoa, honey, vanilla, and sugar.
  2. Frost the brownies while they are still warm.


This recipe is adapted from the "Best Brownies" recipe by Angie on

I increased the cocoa powder ratio, reduced sugar slightly, added cinnamon, changed measurements to weight, and added the note about greasing and dusting pans with cocoa powder.