Brownies From Scratch
If you've been searching for the best brownies from scratch, this recipe checks every box. These homemade brownies feature rich chocolate flavor, chewy edges, fudgy centers, and the iconic crackly top that brownie lovers can't resist.
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.
9x9 pan is fine, too. My preference. Adjust your baking time to slightly less than the estimated time. The toothpick will come out with a teeny-tiny bit of chocolate batter on it.
For the fudgiest brownies, refrigerate 30 minutes before slicing. Use a hot knife, wiped clean between cuts.