The BEST Homemade Brownies
This recipe for Homemade Brownies really is the best because they are made with REAL chocolate AND cocoa powder so that they are the most decadent, extra fudgy and dense brownies you've ever tasted. You won't believe how easy it is to make brownies from scratch with a tissue-thin crinkly crust that rival any brownie mix!
Servings: 16 Brownies
Ingredients
- 4 ounces bittersweet chocolate chopped
- 3/4 cup salted butter cut into chunks
- 1/2 cup (42g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (106g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.
- In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.4 ounces bittersweet chocolate, 3/4 cup salted butter, 1/2 cup (42g) unsweetened cocoa powder
- Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.1 cup (200g) granulated sugar, 1/2 cup (100g) light brown sugar, 3 large eggs, 2 teaspoons vanilla extract
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.3/4 cup (106g) all-purpose flour, 1/2 teaspoon salt, 1 cup semisweet chocolate chips
- Pour the brownie batter into the prepared baking dish and spread into the corners. The batter will be thick.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
- Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.
Notes
- 8x8-inch baking pan: These will be thicker and take longer to bake, more like 40-45 minutes.
- 9x13-inch baking pan: This recipe can be spread into a larger pan and baked thinner for 20-25 minutes.
Nutrition
Calories: 271kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 168mg | Potassium: 113mg | Fiber: 2g | Sugar: 26g | Vitamin A: 320IU | Calcium: 22mg | Iron: 1mg
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