Fudgy Brownies Recipe

Our grandma passed away when our mom was a teenager.  We never met her, but we know we would have gotten along perfectly!  Our beautiful grandmother was known for these amazing, fudgy brownies.  She must have passed on her love for chocolate to all of us!

Fudgy Brownies Recipe:


8 Tablespoons cocoa powder
1 cup (2 sticks) margarine
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cup all-purpose flour
1 cup nuts (optional)
pinch of salt

Grease a 9″x13″ baking pan.  Preheat oven to 325 degrees.  Melt margarine.  Stir in cocoa.  Mix sugar and eggs in mixing bowl.  Stir in margarine and cocoa.  Add vanilla, flour, nuts and salt.  Bake 25 to 30 minutes, or until cooked through.


1 pound powdered sugar
1/4 cup margarine
3 Tablespoons cocoa powder
1/4 cup hot water
1 teaspoon vanilla

Mix all ingredients together, spread over hot brownies and serve.

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  1. Denise says

    Don’t be sorry! It means the mystique of the recipe is your gramma’s touch. I have a friend, an extraordinary baker, who freely shares her recipes……..only, my attempts never quite measure up, even though I am above average at producing yummy desserts myself. :)

  2. Deb says

    Just made these… totally amazing!!! First time making brownies from scratch and from ingredients already on hand was awesome! Only had enough to make half the frosting but still tasted GREAT! A big hit with my sweets loving son :)

  3. Carrie J says

    I made these last night and am thoroughly disappointed. These are so far from fudgy. They are dry, thick and more like cake than a brownie. What a waste of ingredients; they had to be thrown out.

  4. Tam H. says

    Just baked the brownies and was so disappointed because they were so dense, and dry…maybe that’s the reason for the frosting? Sorry sister’s won’t be making these again…will stick with my Hershey’s recipe.
    P.S. Way too much sugar and flour…I think!

  5. Margie says

    You might want to edit the ingredients list to say “margarine” instead of “butter or margarine.” I just made a batch and obviously started off wrong by using butter, but didn’t see that margarine was the better choice until reading the comments.

  6. Mike Thorsrud says

    Regarding the icing ~ I’ve made this icing for YEARS ~ it was my mother’s and needs a little more instruction, I would say. It’s SO simple if you heat the butter (I’ve always used butter) and water almost to a boil, then add the cocoa and powdered sugar. If I’m making a large batch, I make it in my Kitchen Aid bowl over the stove, and set it on and off the heat as it “sets up” through cooling.
    Add the vanilla after the icing is made, as the volatile ingredients can be lost through heating. SUCH a rich, delicious frosting! I can’t wait to try the different recipes it goes with (the Turtles sound incredible!!)

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