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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
- If using salted butter, reduce the added salt to 1/4 teaspoon.
- Add 1 cup of chocolate chunks, walnuts, pecans, or even M&Ms.
- Add a frosting to turn them into Cosmic Brownies!
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
How do you store this recipe?
Store them in an airtight container at room temperature for up to 3 days!
How do you freeze this recipe?
Freeze in an airtight container for up to 3 months in the freezer!
Homemade Brownies Recipe
This is the BEST BROWNIES RECIPE ever! You’ll never buy a box mix again after making this easy one bowl brownie recipe.
Recipe Video
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.
Recipe Notes
Tip: add 1 1/2 cups of chocolate chips or chopped nuts to the batter after stirring in the flour or frost with chocolate frosting.
Recipe Nutrition
Serving: 1serving | Calories: 143kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 41mg | Potassium: 48mg | Sugar: 14g | Vitamin A: 185IU | Calcium: 9mg | Iron: 0.9mg
Nutritional information not guaranteed to be accurate
Made them. Absolutely delicious! Any advice on how to tweak the recipe to make these have just a bit more of a cakey texture?
Add baking powder to the recipe, 1/2 teaspoon should add a more cake like texture.
“I’m addicted and I just can’t get enough”
I <3 chocolat :))))
My hubby just said it’s the beat brownie he’s ever had and he has been a food photographer for 30 years.
These are in the oven as I’m writing. I noticed three different baking times for this recipe – 30 minutes in your intro, 22-25 in the instruction part, and 40 on the actual recipe. I’ll check at all of those. These just look so yummy!
I will make these again for sure! There weren’t crumbs on the toothpick after 25, but with the three different timings, I let the brownies go longer – took out after 32, I think 30 would be perfect! Thanks for sharing!
Would love to make these but unable to go to grocery store any time soon due to transportation issues. I have everything but unsweetened chocolate bar; but I have semi-sweet bar. I am guessing I would just cut back on sugar called for in recipe. Any idea how much?
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