Brownies From Scratch Recipe (Fudgy, Rich, Chewy, and Better Than Box Mix)
There are brownies…and then there are the brownies everyone remembers.
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The kind with shiny, paper-thin crackly tops. Rich chocolate flavor. Soft, fudgy centers. Chewy edges that somehow disappear first from the pan. The brownies your family asks for at birthdays, holidays, bake sales, potlucks, and random Tuesday nights because “nothing from the store tastes quite like yours.”
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After years of baking cakes, cookies, cheesecakes, and chocolate desserts, I’ve learned that homemade brownies don’t need fancy ingredients or complicated techniques. They simply need the right balance of fat, chocolate, sugar, eggs, and flour. Small adjustments make the difference between dry brownies, cakey brownies, and that perfect fudgy brownie everyone hopes for.
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If you’ve ever wondered why some homemade brownies taste like chocolate cake while others are dense, rich, and almost truffle-like, you’re about to learn every secret.
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This recipe was designed to create everything people love about bakery brownies:
- Deep chocolate flavor
- Shiny crackly top
- Moist fudgy center
- Chewy edges
- Soft texture for days
- No mixer required
- One bowl
- Beginner friendly
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Whether you’re baking for a birthday party, holiday dessert table, school event, or simply because you’re craving chocolate, this recipe delivers bakery-quality brownies every single time.
Why You’ll Love This Brownies From Scratch Recipe
There are thousands of brownie recipes online, but mine focuses on the texture most people are actually searching for—a brownie that’s fudgy without being underbaked, chewy without becoming dry, and intensely chocolatey without being overly sweet.
Here’s why this recipe works so well:
✔ Rich chocolate flavor
✔ Crackly bakery-style tops
✔ Thick, fudgy centers
✔ Perfect chewy edges
✔ Simple pantry ingredients
✔ Ready in about an hour
✔ One bowl recipe
✔ Freezer friendly
✔ Better than boxed brownie mix
✔ Perfect for birthdays, holidays, parties, and gifting
Once you taste these homemade brownies warm from the oven, you’ll never reach for a boxed mix again.
What Makes These the Best Brownies From Scratch?
The best brownies aren’t complicated—they’re balanced.
Many homemade brownie recipes contain too much flour, too little fat, or not enough chocolate. Those recipes often bake up dry, cakey, crumbly, or lacking that rich chocolate flavor everyone expects.
This recipe focuses on five important principles.
1. Butter Creates Incredible Flavor
Unlike oil-only brownie recipes, butter provides richness while complementing the chocolate beautifully.
Using melted butter also helps create a denser texture.
2. Cocoa Powder Builds Deep Chocolate Flavor
High-quality unsweetened cocoa powder gives brownies their signature rich taste.
Dutch-process cocoa produces an extra dark brownie while natural cocoa creates a slightly brighter chocolate flavor.
Both work wonderfully.
3. Eggs Create Structure Without Making Brownies Cakey
Eggs do far more than hold everything together.
They provide:
- lift
- chewiness
- richness
- shiny tops
- fudgy texture
Whisking the eggs and sugar thoroughly helps create that beautiful glossy crust everyone loves.
4. Just Enough Flour
Too much flour is one of the biggest reasons homemade brownies become dry.
This recipe uses only enough flour to support the batter while allowing chocolate to remain the star.
5. Brownies Finish Baking After Leaving the Oven
One of the biggest mistakes home bakers make is waiting until brownies look completely baked before removing them.
Instead, slightly underbaking creates moist centers because residual heat continues cooking the brownies as they cool.
This simple trick transforms the texture.
Brownies From Scratch Ingredients
One of my favorite things about this recipe is that every ingredient has a purpose.
Understanding why each ingredient matters helps you become a better baker.
Unsalted Butter
Butter provides richness, moisture, and incredible flavor.
Melting the butter allows it to combine easily with the cocoa while creating a denser brownie.
Using unsalted butter also lets you control the salt level.
Granulated Sugar
Sugar does much more than sweeten brownies.
It also:
- helps create shiny tops
- locks in moisture
- creates chewy texture
- balances cocoa bitterness
Don’t reduce the sugar significantly or the texture will change.
Brown Sugar
A small amount of brown sugar adds moisture thanks to its molasses content.
It also gives brownies a subtle caramel note that makes the chocolate taste even richer.
Eggs
Large room-temperature eggs create structure while keeping brownies rich.
Cold eggs can cause melted butter to seize, so allow them to sit at room temperature for about 30 minutes before baking.
Vanilla Extract
Vanilla doesn’t make brownies taste like vanilla.
Instead, it rounds out the chocolate flavor and enhances every bite.
Use pure vanilla extract whenever possible.
Cocoa Powder
This is where the chocolate flavor truly develops.
Choose a quality cocoa powder because you’ll absolutely taste the difference.
Excellent choices include:
- Dutch-process cocoa
- Natural cocoa powder
- Dark cocoa blends
Espresso Powder (Optional but Highly Recommended)
No, your brownies won’t taste like coffee.
Espresso simply intensifies chocolate flavor.
Professional bakeries have used this trick for decades.
Even one teaspoon creates remarkable depth.
All-Purpose Flour
A small amount of flour keeps brownies together while maintaining a fudgy texture.
Always measure flour carefully.
Scooping directly into the bag can add far more flour than intended.
Salt
Chocolate without salt tastes flat.
Salt balances sweetness while making every chocolate note stand out.
Never skip it.
Chocolate Chips or Chopped Chocolate
Adding chocolate chunks throughout the batter creates little pockets of melted chocolate.
Semi-sweet chocolate is my favorite because it balances sweetness beautifully.
Dark chocolate also works wonderfully.
Milk chocolate creates sweeter brownies.
Kitchen Tools You’ll Need
The great news is you don’t need expensive equipment.
Gather:
- 8×8-inch metal baking pan
- parchment paper
- mixing bowl
- whisk
- silicone spatula
- measuring cups
- kitchen scale (recommended)
- cooling rack
- sharp knife
A light-colored metal pan produces the most even bake.
Glass pans retain heat longer and may overbake the edges before the center finishes baking.
How to Make Brownies From Scratch
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
This creates handles that make removing the brownies effortless.
Lightly grease the parchment for extra insurance.
Step 2: Melt the Butter
Melt the butter gently.
It should be completely melted but not bubbling hot.
Allow it to cool for several minutes before adding the eggs.
Hot butter can scramble them.
Step 3: Combine Butter and Sugars
Whisk together:
- melted butter
- granulated sugar
- brown sugar
Continue whisking until smooth and glossy.
This helps dissolve some of the sugar and contributes to shiny tops.
Step 4: Add the Eggs One at a Time
Whisk each egg in thoroughly before adding the next.
Don’t rush this step.
Whisking introduces just enough air to help create that delicate paper-thin crust without making the brownies cakey.
Once the eggs are fully incorporated, stir in the vanilla extract.
Step 5: Add Cocoa Powder
Sift the cocoa powder directly into the wet ingredients.
Whisk until completely smooth.
At this point the batter becomes incredibly rich, thick, and glossy.
That’s exactly what you want.
Step 6: Fold in the Dry Ingredients
Add:
- flour
- salt
- espresso powder
Using a spatula, gently fold the ingredients together just until no streaks remain.
Overmixing develops gluten, which creates tougher brownies.
Stop mixing as soon as everything comes together.
Step 7: Fold in Chocolate
Stir in the chocolate chips or chopped chocolate.
Reserve a handful for sprinkling across the top.
Those visible chocolate pieces make the finished brownies look bakery-worthy.
Step 8: Bake
Spread the batter evenly into the prepared pan.
Bake until:
- the edges are set
- the center still jiggles slightly
- a toothpick comes out with moist crumbs—not wet batter and not completely clean
The brownies will continue cooking while cooling.
This is the secret to incredibly fudgy centers.
Step 9: Cool Completely
This may be the hardest step.
Allow brownies to cool in the pan for at least one hour.
Even better?
Let them cool completely before slicing.
The texture becomes dramatically fudgier as they set.
Warm brownies taste amazing.
Completely cooled brownies slice beautifully.
Both are worth experiencing.
Pro Tips for the Best Homemade Brownies
Professional bakers rely on small techniques that produce consistently amazing brownies.
These simple tips make an enormous difference.
Measure Flour Correctly
Too much flour is the number one cause of dry brownies.
Use a kitchen scale whenever possible.
If using measuring cups, spoon the flour into the cup and level it off instead of scooping directly from the bag.
Don’t Overmix
Once the flour is added, stir only until combined.
Overmixing develops gluten, leading to brownies that are dense and tough rather than tender and fudgy.
Slightly Underbake for Fudgy Brownies
If you’re unsure whether they’re done, it’s usually better to pull them out a minute early than a minute late.
Residual heat finishes the baking process and preserves that irresistible gooey center.
Let the Brownies Rest Before Cutting
Fresh brownies are delicate straight from the oven.
Giving them time to cool allows the crumb to set, making every slice cleaner while enhancing the texture.
Use Good Chocolate
Since chocolate is the star ingredient, quality matters. A rich cocoa powder and good chocolate chips create deeper flavor than bargain brands.
Add Chocolate Chips on Top
Sprinkling extra chocolate over the batter before baking creates a bakery-style finish and little pools of melted chocolate that make the brownies look just as irresistible as they taste.
Chill for Ultra-Fudgy Brownies
If you love dense, truffle-like brownies, refrigerate them for a few hours before serving. Chilling intensifies the chocolate flavor and creates an even fudgier bite.
What Makes Brownies Fudgy Instead of Cakey?
If you’ve ever searched “why are my brownies cakey instead of fudgy?” you’re not alone. It’s one of the most common brownie questions because the difference comes down to a handful of ingredients and techniques.
Fudgy brownies are all about fat, chocolate, and moisture, while cakey brownies rely more heavily on flour and air. Think of brownies as sitting on a spectrum. On one end are rich, dense, almost truffle-like brownies. On the other are lighter brownies with a crumb similar to chocolate cake.
This recipe intentionally lands right in the sweet spot—thick, chewy, intensely chocolatey, and wonderfully fudgy.
The Secret to Fudgy Brownies
There are several factors working together:
- More butter than flour
- Plenty of eggs for richness
- A generous amount of cocoa powder
- Melted chocolate folded into the batter
- Minimal mixing after adding flour
- Slightly underbaking
- Cooling completely before slicing
Each step builds upon the next to create the texture everyone loves.
One of the biggest mistakes home bakers make is adding extra flour because the batter seems too thin. Resist the temptation. Brownie batter should be thick, glossy, and spreadable—not stiff like cookie dough.
How Do You Get That Shiny Crackly Brownie Top?
That beautiful paper-thin, crackly crust is one of the defining features of bakery-style brownies. Fortunately, it’s easier to achieve than many people think.
The shiny top develops because the sugar partially dissolves into the eggs before baking. As the brownies bake, that sugar rises to the surface and forms a delicate, glossy crust.
Tips for a Crackly Top Every Time
- Whisk the butter and sugars until smooth.
- Beat the eggs in thoroughly, one at a time.
- Use enough sugar—don’t drastically reduce it.
- Avoid overmixing once the flour is added.
- Bake in a fully preheated oven.
- Use room-temperature eggs.
Another trick? Fold a handful of chocolate chips into the batter and sprinkle a few over the top before baking. Not only do they create pools of melted chocolate, but they also give the brownies a bakery-worthy appearance.
Should I Use Cocoa Powder or Melted Chocolate?
One of the biggest debates in brownie baking is whether cocoa powder or melted chocolate makes the better brownie.
The answer is simple: both have advantages, and combining them often creates the richest flavor.
Cocoa Powder
Cocoa powder provides an intense chocolate flavor without adding extra fat. It creates deep chocolate notes and helps develop that signature brownie texture.
Benefits include:
- Concentrated chocolate flavor
- Rich color
- Easy to measure
- Long pantry life
Melted Chocolate
Melted chocolate contributes:
- Extra richness
- Creamier texture
- More luxurious mouthfeel
- Additional cocoa butter
Why This Recipe Uses Both
By combining high-quality cocoa powder with chopped chocolate or chocolate chips, you get the best of both worlds.
The cocoa delivers bold chocolate flavor while the melted chocolate creates little pockets of gooey richness throughout each brownie.
What Is the Best Cocoa Powder for Brownies?
Chocolate is the star of the show, so choosing a good cocoa powder makes a noticeable difference.
Natural Cocoa Powder
Natural cocoa has a brighter chocolate flavor with slight fruity notes.
It’s ideal if you enjoy classic homemade brownies with balanced sweetness.
Dutch-Process Cocoa Powder
Dutch-process cocoa has been treated to reduce acidity, resulting in:
- darker color
- smoother chocolate flavor
- richer appearance
- deeper taste
This is often the cocoa of choice for bakery-style brownies.
Dark Cocoa Powder
Dark cocoa creates nearly black brownies with bold chocolate flavor.
Many bakers enjoy mixing dark cocoa with regular cocoa for extra complexity.
No matter which cocoa you choose, avoid old cocoa powder that’s been sitting in the pantry for years. Fresh cocoa delivers noticeably better flavor.
Why Did My Brownies Turn Out Dry?
Dry brownies are disappointing—but the good news is they’re usually easy to prevent.
Common Reasons Brownies Become Dry
Too Much Flour
The most common culprit.
Always spoon flour into your measuring cup or, even better, weigh it with a kitchen scale.
Even an extra few tablespoons can dramatically change the texture.
Overbaking
Brownies continue cooking after leaving the oven.
If you wait until a toothpick comes out perfectly clean, the brownies are already overbaked.
Instead, look for:
- set edges
- slightly soft center
- moist crumbs on the toothpick
Over Mixing
Too much stirring develops gluten.
That creates brownies that are tougher and less tender.
Once the flour disappears, stop mixing.
Incorrect Pan Size
Using a larger pan spreads the batter thinner.
Thinner brownies bake much faster and often dry out before you realize they’re done.
Stick with the recommended pan size whenever possible.
Why Are My Brownies Gooey in the Middle?
A gooey center isn’t always a bad thing.
The key is determining whether they’re fudgy or actually underbaked.
Fudgy brownies should have:
- moist center
- dense texture
- rich bite
- no raw batter
If the center is liquid after cooling, they simply needed more time in the oven.
You can often return them to a 325°F oven for another five to eight minutes.
How Do You Know When Brownies Are Done?
Forget the “clean toothpick” rule.
That’s perfect for cake—not brownies.
Instead, watch for these signs:
✔ Edges have pulled slightly away from the pan.
✔ The center no longer looks wet.
✔ The top is shiny with tiny cracks.
✔ A toothpick comes out with moist crumbs attached.
✔ The pan jiggles only slightly.
Remember, brownies continue baking while cooling.
Pulling them out just a minute early often creates the perfect texture.
What Is the Best Pan for Brownies?
Believe it or not, your baking pan affects the final texture.
Metal Pans
A light-colored metal pan bakes evenly and consistently. Shop my go-to fool-proof pans. There is a generous discount applied at checkout!
This is my favorite choice for homemade brownies.
Glass Pans
Glass retains heat longer.
That means brownies often continue cooking after leaving the oven, increasing the risk of dry edges.
If using glass, reduce the oven temperature by about 25 degrees and begin checking early.
Dark Nonstick Pans
Dark pans absorb more heat and may brown the edges faster.
Again, begin checking several minutes before the recipe’s suggested bake time.
Can I Double This Brownie Recipe?
Absolutely.
Simply double every ingredient and bake the batter in a 9×13-inch pan.
Because the brownies are thicker, they’ll usually need several additional minutes in the oven.
Keep checking for moist crumbs rather than relying solely on the timer.
Doubling this recipe makes it perfect for:
- birthday parties
- potlucks
- bake sales
- holidays
- classroom treats
- family gatherings
Brownie Mix-In Ideas
Once you’ve mastered the classic recipe, it’s easy to customize it.
Here are some delicious additions.
Chocolate Lovers
- milk chocolate chips
- dark chocolate chunks
- white chocolate chips
- chocolate curls
- mini chocolate chips
Nutty Brownies
- chopped walnuts
- pecans
- almonds
- hazelnuts
- pistachios
Salted Brownies
Sprinkle flaky sea salt over the brownies immediately after baking.
The salt balances the sweetness beautifully while making the chocolate flavor even richer. Try my ultra-fudgy brownies!
Peanut Butter Brownies
Drop spoonfuls of creamy peanut butter over the batter and swirl gently with a butter knife.
Cheesecake Brownies
Swirl sweetened cream cheese into the brownie batter before baking for a stunning marbled dessert. Try my recipe!
Espresso Brownies
Increase the espresso powder slightly for an even richer chocolate flavor.
The coffee won’t overpower the brownies—it simply deepens the cocoa notes.
Cookies and Cream Brownies
Fold chopped chocolate sandwich cookies into the batter before baking.
Mint Chocolate Brownies
Add peppermint extract and chopped mint chocolate for a festive twist during the holidays.
Turtle Brownies
Top with chopped pecans, caramel sauce, and chocolate chunks after baking.
Raspberry Brownies
Swirl raspberry preserves into the batter before baking for a beautiful fruity contrast.
Serving Ideas
These brownies are incredible on their own, but they’re also the perfect base for unforgettable desserts.
Serve them:
- Warm with vanilla ice cream
- With hot fudge sauce
- Topped with whipped cream
- Dusted with powdered sugar
- Alongside fresh strawberries or raspberries
- With a drizzle of salted caramel
- Layered into a brownie sundae
- Crumbled over chocolate pudding
- Added to an ice cream sandwich
- Served with fresh espresso or coffee
They also make an excellent homemade gift. Stack cooled brownies in a bakery box, wrap them with parchment paper and ribbon, and you have a thoughtful dessert that’s always appreciated.
Brownie Success Checklist
Before your brownies go into the oven, run through this quick checklist:
✔ Room-temperature eggs
✔ Fresh cocoa powder
✔ Butter melted but not piping hot
✔ Flour measured correctly
✔ Batter mixed just until combined
✔ Chocolate folded in gently
✔ Pan lined with parchment paper
✔ Oven fully preheated
✔ Toothpick checked for moist crumbs
✔ Brownies cooled completely before slicing
Follow these simple steps, and you’ll be rewarded with rich, chewy, deeply chocolatey brownies that look as beautiful as they taste. Whether you’re baking them for a celebration or simply satisfying a chocolate craving, this recipe is one you’ll come back to again and again.
Brownies From Scratch Recipe Tips at a Glance
Whether this is your first batch of homemade brownies or your hundredth, these quick tips will help you achieve rich, fudgy brownies with bakery-quality results every time.
✔ Use room-temperature eggs for a smoother batter and shinier tops.
✔ Melt the butter gently—don’t let it boil or brown.
✔ Use a high-quality cocoa powder for the deepest chocolate flavor.
✔ Measure flour correctly using a kitchen scale or the spoon-and-level method.
✔ Fold the flour in gently to avoid overdeveloping the gluten.
✔ Slightly underbake the brownies. They continue baking as they cool.
✔ Bake in a light-colored metal pan for the most even results.
✔ Line your pan with parchment paper for easy removal and cleaner slices.
✔ Allow brownies to cool completely before cutting for perfect squares.
✔ Wipe your knife clean between cuts for bakery-style presentation.
✔ Sprinkle flaky sea salt on top after baking to enhance the chocolate flavor.
✔ Store brownies in an airtight container to keep them moist for days.
Storage & Freezing
One of the best things about these brownies is that they stay wonderfully moist, making them a perfect make-ahead dessert.
Room Temperature
Store cooled brownies in an airtight container for up to 4 days.
For the freshest texture, place a sheet of parchment paper between layers if stacking them.
Refrigerator
Brownies can be refrigerated for up to 1 week.
Many chocolate lovers actually prefer them chilled because the texture becomes even denser and fudgier.
Freezer
Brownies freeze beautifully.
Wrap each brownie individually in plastic wrap, then place them in a freezer-safe container or zip-top freezer bag.
Freeze for up to 3 months.
To serve, thaw at room temperature for about an hour or warm in the microwave for 10–15 seconds.
Make-Ahead Instructions
These brownies are an excellent dessert to prepare in advance.
Option 1: Bake the Day Before
Bake the brownies one day ahead and leave them covered at room temperature. The chocolate flavor deepens overnight, and the texture becomes even more fudgy.
Option 2: Freeze the Entire Pan
Bake, cool completely, wrap the entire pan tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Option 3: Freeze Individual Brownies
Freeze individual brownie squares for easy desserts whenever a chocolate craving strikes.
Brownies From Scratch: Frequently Asked Questions
1. What makes brownies fudgy instead of cakey?
Fudgy brownies contain a higher ratio of butter, chocolate, and eggs compared to flour. Using less flour and avoiding overbaking helps create a dense, rich texture.
2. Why are my brownies dry?
Dry brownies are usually caused by too much flour or overbaking. Measure carefully and remove the brownies when a toothpick comes out with moist crumbs.
3. How do I get shiny crackly brownie tops?
Whisk the butter, sugar, and eggs thoroughly before adding the dry ingredients. This helps dissolve the sugar, creating the signature glossy crust.
4. Should brownies be gooey in the middle?
The center should be moist and fudgy but not raw. A toothpick should have moist crumbs attached, not wet batter.
5. How do I know when brownies are done?
The edges should be set, the center should jiggle slightly, and the top should have small cracks. Brownies continue baking as they cool.
6. Can I use Dutch-process cocoa?
Yes! Dutch-process cocoa creates darker brownies with a smoother chocolate flavor, while natural cocoa has a brighter, more traditional chocolate taste.
7. Can I use salted butter?
Yes, but reduce the added salt in the recipe by about half.
8. Why do brownies sink in the middle?
A slight dip is perfectly normal. Large sinkholes usually mean the brownies were underbaked.
9. Why did my brownies turn out cakey?
Too much flour, too much mixing, or extra leavening can create a cake-like texture.
10. Should brownie batter be thick?
Yes. Brownie batter should be thick, glossy, and spreadable.
11. Can I double this recipe?
Absolutely! Bake it in a 9×13-inch pan and add several extra minutes of baking time.
12. What is the best pan for brownies?
A light-colored metal pan produces the most even bake.
13. Can I add chocolate chips?
Definitely. Chocolate chips create pockets of melted chocolate throughout the brownies.
14. What nuts work best?
Walnuts and pecans are classic favorites.
15. Can I make these gluten-free?
Yes. Use a high-quality 1:1 gluten-free baking flour.
16. Can I reduce the sugar?
You can slightly reduce it, but too much reduction affects texture, moisture, and the crackly top.
17. Why do brownies stick to the pan?
Always line the pan with parchment paper and lightly grease it.
18. Can brownies be frozen?
Yes! Freeze them for up to three months.
19. Are brownies better the next day?
Many people think so. The chocolate flavor deepens, and the texture becomes even fudgier overnight.
20. Can I add espresso powder?
Yes. Espresso enhances the chocolate flavor without making the brownies taste like coffee.
21. What’s the best chocolate for brownies?
High-quality semi-sweet chocolate and unsweetened cocoa powder produce the richest flavor.
22. Can I swirl peanut butter into brownies?
Absolutely! Dollop peanut butter over the batter and swirl with a knife before baking.
23. Can I make brownies ahead for a party?
Yes. Bake them one day ahead and store them covered at room temperature.
24. Why do brownies crack on top?
Those delicate cracks are a sign of a beautifully developed brownie crust and are highly desirable.
25. Can I frost these brownies?
Yes! Chocolate buttercream, cream cheese frosting, peanut butter frosting, or chocolate ganache are all delicious options.
26. Can I use brown sugar only?
Brown sugar adds moisture, but combining it with granulated sugar creates the best balance of chewiness and crackly tops.
27. What’s the difference between brownies and blondies?
Brownies use cocoa or chocolate, while blondies rely on brown sugar and vanilla for flavor.
28. Why do my brownies crumble?
Too much flour or overbaking can make brownies crumbly instead of chewy.
29. Can I bake brownies in a glass pan?
Yes, but reduce the oven temperature by 25°F and start checking for doneness a few minutes early.
30. What’s the best way to cut brownies cleanly?
Cool completely, refrigerate for 30 minutes if desired, and use a sharp knife wiped clean between each slice.
My Favorite Bakeware for Homemade Brownies
When it comes to brownies, the baking pan you choose really does make a difference. I always reach for my Caraway Bakeware because it heats evenly, helps prevent over-baked edges, and releases brownies beautifully thanks to its naturally ceramic-coated surface.
Whether I’m making brownies, blondies, cookie bars, or sheet cakes, I love how effortlessly everything lifts from the pan, making cleanup just as enjoyable as baking.
If you’ve been thinking about upgrading your bakeware, you can save with my built-in discount code applied at checkout!
More Chocolate Recipes You’ll Love
If you’re as much of a chocolate lover as I am, don’t stop with these brownies! Here are a few more decadent desserts waiting for you:
- Chocolate Cake – Rich, ultra-moist layers finished with silky chocolate buttercream.
- Chocolate Cheesecake – Creamy, decadent, and topped with a luscious chocolate ganache.
- Red Velvet Cake – Velvety cocoa cake with tangy cream cheese frosting.
- Tiramisu – Espresso-soaked ladyfingers layered with creamy mascarpone.
- Chewy Sugar Cookies – A buttery classic that’s perfect alongside a glass of milk.
- Apple Crisp – Warm cinnamon apples with a buttery oat topping.
- Blueberry Muffins – Bakery-style muffins bursting with juicy blueberries.
- Fudgy Brownies – The ultimate fudgy brownie lover’s recipe.
No matter what you’re craving, there’s always another homemade dessert to bake and share.
Brownies From Scratch
Ingredients
Wet Ingredients
- 1 cup unsalted butter melted, and slightly cooled
- 1½ cups granulated sugar
- ½ cup dark brown sugar or light brown sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
Dry Ingredients
- 1 cup Dutch-process cocoa powder or unsweetened cocoa powder
- 1 cup all-purpose flour or gluten-free flour
- 1 tsp espresso powder optional, but recommended
- 1 tsp salt
- 1 cup chocolate chips optional
- sea salt for topping
Instructions
- Preheat your oven to 350℉ (175℃).
- Line an 8×8-inch light-colored metal baking pan with parchment paper, leaving overhang on two sides. Or use baking spray.
- Melt the butter. Allow it to cool for about 5 minutes so it doesn't cook the eggs.
- Whisk together butter, granulated sugar, and brown sugar for about 2 minutes until glossy.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla.
- Sift cocoa powder into the bowl. Whisk until silky smooth.
- Fold together flour, espresso powder, and salt using a rubber spatula. Stop mixing as soon as the flour disappears.
- Fold in chocolate chips. Reserve a handful for sprinkling over the top.
- Spread evenly into prepared pan. Bake 30–34 minutes.
- The brownies are done when the edges are set, the center jiggles slightly, and the toothpick has moist crumbs. Do not wait for a clean toothpick.
- Remove from the oven and cool completely.
