These brownies truly are the Best Brownies you will ever eat. They are soft and fudgy brownies that my entire family loves; You’ll never want to use a box mix again after having this recipe!
Why We Love These Fudgy Brownies
This brownie recipe is my families go to recipe for fudge brownies whenever we have a craving! Once I made this recipe, I knew we would never go back to a box mix.
These brownies are thick and perfect for baking simply in a 9×13-inch pan! They are full of chocolate from baking chocolate to cocoa powder. They even have a crackly top and every bite is amazing! Make these rice and fudgy brownies the next time you have a brownie craving
Homemade Brownie Recipe Ingredients
- Butter: Unsalted butter is best, or you can reduce the added salt. While some brownie recipes call for vegetable oil, those are mostly one bowl brownies without baking chocolate. When I’m using baking chocolate I like using butter.
- Baking Chocolate: This is found in the baking aisle and it’s the best melting chocolate to use. I use unsweetened and add the sweetness from the sugar.
- Sugar: Granulated sugar makes these rich and perfectly sweet, but you can substitute brown sugar.
- Eggs: My secret is adding 4 eggs to this – the extra egg makes them SO fudgy.
- Natural Cocoa Powder: For all the extra chocolate flavor. You can use unsweetened cocoa powder OR even dutch process cocoa powder.
Variations
How to Make Homemade Brownies from Scratch
- Melt butter and chocolate together in the microwave until smooth.
- Stir in sugar and cocoa. Then mix in eggs, salt, and vanilla extract.
- Pour batter into baking pan. Bake until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan.
Expert Tips
- Don’t overmix! I prefer to use a wooden spoon or spatula (not a mixer) to make brownies. Stop stirring as soon as the flour is incorporated.
- You’re not missing something: brownies do not need baking powder or soda – the eggs do all the leavening to keep these rich and fudgy in texture.
- Cutting tip: cut your brownies with a plastic knife and the gooey center won’t stick to the knife!
FAQs
Store them in an airtight container at room temperature for up to 3 days!
Freeze in an airtight container for up to 3 months in the freezer!
Homemade Brownies Recipe
Ingredients
- 4 ounces (113g) unsweetened baking chocolate, chopped
- 1 cup (226g) unsalted butter, sliced
- 2 ⅔ cups (332g) granulated sugar
- ¼ cup (20g) unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon salt
- 1 ⅓ cup (165g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
- Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
- Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
- Pour batter into prepared pan. Bake for 25-35 minutes, or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Cool completely before slicing. I prefer mine baked only 25 minutes; if you want yours less fudgy, bake longer.
Video
Notes
Nutrition
Other Brownie Recipes
Last Updated on June 8, 2024
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