Homemade Brownies
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Posted: 10/28/24
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Rich, chewy homemade brownies that are the BEST ever! They have those cripsy edges you love along with a fudgy middle. The only decision is which one will you grab first? This easy brownie recipe is going to disappear instantly.
Box mix brownies may be easy, but have you ever had homemade brownies made from scratch? The flavor is so incredible and they are even better than brownie mix from a box. This chewy fudge brownie recipe is to die for! Each brownie is loaded with chocolate chips and has the most gooey and fudge-like texture.
You could even use this recipe as a swap for brownie mix in recipes like pumpkin brownies and Christmas tree brownies. Talk about taking dessert to the next level! We love to make a big batch of brownies at the beginning of the week and throw them into lunches, or have them for dessert after dinner. This super simple recipe makes the best homemade brownies — but fair warning, you may fight over the leftovers!
Why You’ll Love these Easy Homemade Brownies
- This is a great base brownie recipe that you can adapt and make your own or use in other recipes that call for brownies.
- Prep the brownies in just 15 minutes. It’s just as fast as boxed mix but will taste so much better.
- Make this recipe with pantry and refrigerator staples. You may not even need to run to the grocery store to make this delicious dessert!
Ingredients for Homemade Brownies
- All purpose flour – Mix up the best brownies with a high quality all purpose flour. You can also make this recipe gluten free by swapping a good gluten free all purpose flour.
- Light brown sugar – Adding brown sugar into brownies is the way to go! So.tasty. You can use dark brown sugar if that is all that you have on hand.
- Granulated sugar – Using granulated white sugar along with the brown sugar makes for the most sugary sweet fudgy brownies. Absolute perfection!
- Melted unsalted butter – Use unsalted butter so that you can control the salt level in the batter. However, if you only have salted butter on hand you can use that. Just keep in mind that you may need to omit the salt that this recipe calls for.
- Unsweetened cocoa powder – Make the best chocolatey brownies with unsweetened cocoa powder in the batter.
- Eggs – For ease of mixing, allow your eggs to come to room temperature before mixing them into the batter.
- Vanilla extract – Vanilla extract makes a world of difference in brownies. It balances the chocolate flavor so well.
- Chocolate chips – Make your brownies extra fudgey by mixing some chocolate chips into the batter. You can use milk chocolate chips or semi sweet chocolate chips.
- Baking powder – A rising agent like baking power will keep these brownies from becoming too dense.
- Salt – Use a little pinch of salt helps to balance the sweetness of this dessert.
Helpful Tools
How to Make Homemade Brownies
Begin by preheating your oven 350 degrees Fahrenheit and then lightly grease a 9×13 baking dish with non-stick cooking spray. Set the prepared pan aside.
In the bowl of a stand mixer, or a mixing bowl with a hand mixer, combine the melted butter and both sugars. Then mix in the eggs and vanilla extract for another 2 minutes.
Next it’s time to add the dry ingredients to the wet ingredients. Add salt and baking powder to the wet ingredients and mix until just combined. Add cocoa powder and flour to the mixture and mix until well incorporated.
Use a spoon or silicone spatula to fold the chocolate chips into the homemade brownie batter.
Pour the smooth batter into the previously prepared baking pan and then even it out with a spoon or spatula. This will help it bake evenly.
Bake for 25-30 minutes until the middle is set and the edges have begun to crisp up. To test for doneness insert a toothpick into the center of the brownies and pull it out. A few moist crumbs attached or what you want. Let the pan of brownies sit for about 10-15 minutes, then slice into squares.
Serve warm with a scoop of ice cream or a dollop of whipped cream and enjoy!
How to Store Chewy Fudge Brownies
For the longest storing, transfer leftover brownies to an airtight container. But if you need to stack the brownies, make sure to put parchment paper between the layers so that they don’t stick together. Store at room temperature for 4-5 days.
You can also freeze leftover brownies! Wrap them individually in plastic wrap or foil and place into a freezer bag. Store in the freezer for up to 3 months.
What can I add to this Homemade Brownie Recipe?
This chewy fudge brownie recipe can be adapted however you want. Mix in some chopped pecans or chopped walnuts to make the best nutty brownies! You can also make a chocolate icing, ice the brownies, and add sprinkles.
For a salty sweet treat, push some pretzels into the top of the brownies while they are still hot. Drizzling homemade caramel sauce over the top of the brownies would be so tasty too!
Is it cheaper to make brownies from scratch?
It is typically always cheaper to make food from scratch. While the upfront cost may seem like it is more, when you break it down your money stretches a lot further. While a box of brownie mix isn’t too expensive, making homemade brownies is much more affordable in the long run.
What makes brownies fudgy or cakey?
The texture of brownies, whether fudgy or cakey, hinges on the recipe’s ingredient ratios and baking techniques. Fudgy brownies boast a higher fat content from butter and chocolate and less flour, creating a dense, moist texture. The batter is also mixed less, just enough to moisten the ingredients.
Conversely, cakey brownies have a lower fat-to-flour ratio and often include leavening agents to create a lighter, fluffier texture reminiscent of cake. The batter for cakey brownies may be mixed more thoroughly, which, along with the use of more eggs, introduces air and gives structure to the brownies. They are baked longer than fudgy brownies to ensure a fully cooked, airy interior. Thus, the choice of ingredients and the method of preparation directly influence whether brownies turn out fudgy or cakey, allowing bakers to tailor the outcome to their preference.
This recipe for homemade brownies will give you a more fudgy, moist brownie! We use a leavening agent but its minimal. They are so rich and delicious.
Pro Tips for the Best Brownie Recipe
- Make sure you do not over-mix the batter. The ingredients need to be just incorporated, and then the batter is ready.
- Use the paddle attachment if you use the stand mixer. When mixing the brownie batter, periodically scrape the sides of the bowl so that all the ingredients get mixed together well.
- You can use any type of chocolate chips that you want. Semi-sweet, dark chocolate, milk chocolate — any of them will work.
These easy homemade brownies are a game-changer when it comes to simple desserts! Make it you go-to way to make perfect brownies.
More Easy Dessert Recipes You’ll Love!
- Skip the water-bath method and make No Bake Cheesecake that is just as good as one made with the classic baking method.
- Monster Cookie Bars are so easy to make and a perfect shareable treat. Great for parties!
- Bring the taste of the campfire inside with these No Bake S’mores Bars.
- Learn How to Make Milkshakes that are just as good as your favorite diner or dive!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Homemade Brownies
Super easy to make homemade brownies that are rich, fudgy and irresistible!
Video
brownies
Ingredients
- 12 Tablespoons unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 eggs room temperature
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips milk or semisweet divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish and set aside.
- In a mixing bowl or bowl of stand mixer, combine melted butter, and both sugars and mix with an electric mixer or stand mixer with a paddle attachment until smooth.
- Add the eggs and vanilla and mix for another 2 minutes.
- Add the salt and baking powder and mix until combined.
- Add in the cocoa powder and flour and mix until combined.
- Mix in the chocolate chips.
- Pour the batter into the prepared baking dish and smooth out until even.
- Bake for 25–30 minutes, or until the middle no longer jiggles.
- Let sit in the pan for 10–15 minutes and let cool completely before cutting.
Tips
For the longest storing, transfer leftover brownies to an airtight container. But if you need to stack the brownies, make sure to put parchment paper between the layers so that they don’t stick together. Store at room temperature for 4-5 days.
You can also freeze leftover brownies! Wrap them individually in plastic wrap or foil and place into a freezer bag. Store in the freezer for up to 3 months.
Nutrition Information
Serving: 1brownie, Calories: 207kcal (10%), Carbohydrates: 31g (10%), Protein: 2g (4%), Fat: 9g (14%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 43mg (14%), Sodium: 73mg (3%), Potassium: 122mg (3%), Fiber: 2g (8%), Sugar: 23g (26%), Vitamin A: 246IU (5%), Calcium: 29mg (3%), Iron: 1mg (6%)
LindaChestnut says
You didn’t specify the measurements of each ingredient so how are we supposed to make your brownies
Brooke Kill says
Hi Linda, if you scroll down to the recipe card portion of the page all the measurement’s are listed in it!