Good Ol’ Homemade Brownies
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This may be a cooking blog, but I find myself sharing some of my deepest, darkest secrets (never having tried oatmeal before, for instance) here. So far you all have accepted me and all the horrible things I’ve kept hidden for years and years. I can only hope that you will continue to stand by my side as I reveal this next bit of private information about myself.
I prefer my brownies to be made from a box mix.
I’m sorry, okay? It’s just who I am and I have to be me. Writing a cooking blog isn’t going to change who I am. It just won’t, okay?
Except, well, I’ve recently discovered a brownie recipe so beautiful and delicious and rich and fudgy and chocolatey and oh goodness, I should just go ahead and admit it. I’m over the box mix brownies. No more, I say! No more!
Just go ahead and scroll back up there and look at those brownies! So full of chocolate! So gooey! So fudgy and scrumptious!
This recipe starts out by melting butter and sugar together in a sauce pan, and I know, there are lots of one bowl brownie recipes out there, but these guys are worth the extra dirty dish. Especially if your kids are your dish washers.
You’ll need to prepare yourself for this next part. You’re going to dump the cocoa powder into the sugar and butter. You’ll want to shove your entire face into your mixing bowl, but don’t do it. The butter is still hot and if you eat it all, we won’t have brownies!
Alright, so one lick won’t hurt anyone.
Look! Brownie batter bokeh! Yet another reason to love these brownies!
After you’ve mixed in the remaining ingredients, pour the batter into a buttered 9×13 pan and bake for about 30 minutes. What comes out of the oven is this amazingly delicious chunk of gooey, warm, melty chocolate. Let it cool and then slice and devour!
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SaveGood Ol' Homemade Brownies
Ingredients:
1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
Directions:
Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until well combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
recipe from King Arthur Flour
Looking for ways to doctor up these brownies for something a little different?
Brookies! A mix of chocolate chip cookies and brownies!
Dulce de Leche Brownies. Gooey caramel puts these brownies over the top!
Cookie Dough Brownies. Brownies topped with raw, egg-free cookie dough! So decadent!
Buckeye Brownies. Brownie base, peanut butter layer, and a chocolate ganache topping. Get in my face.
Nutella Brownies. Super fudgy, with three types of chocolate – Nutella, chocolate chips, and cocoa!
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Just made these brownies and I have to say, I’m not thrilled. Don’t get me wrong, they’re good(but what brownies arent), just not amazing. I wouldn’t even call them really good. I have tried many boxed versions and those came out much better. These were very cakey and not fudgey enough for my taste. If you’re looking for cakey brownies, look no further. But for those like me, who like the very fudgey rich brownies, do not make these. I don’t mean to be rude, I just don’t love these. I will not be making these again.
sophia — February 25th, 2012 @ 5:52 pm
@Leah, If you would like to alter the recipe for a less cakey brownie, eliminate one or two of the eggs! Simple as that, same great taste but much thicker and fudgey!
Oh, thanks! I will definitely try that! Actually, they were better the next day! Got a lot of compliments! Thanks!
Saw this recipe on Pinterest. It’s amazing!!! Thanks!
Just tried making these. Made a 1/2 batch because I only had 2 eggs. The batter was not at all runny, it was more of a dough (like I would use to make cookies). The picture looks like thin batter (how box brownies usually are). Anyone know what I did wrong?!?!
michele — March 10th, 2012 @ 6:35 pm
cause you only used two eggs
My husband loved these
i had only 2 giant duck eggs so i used those instead of 4 eggs. Another thing was my batter was like a dough. Perhaps because i cut back on the eggs who knows. So i had to press the mixture in a 9X13 greased pan and cook about ten minutes longer but ohhhhhh myyyyyyy these are the bomb….thank you
@michele,
But I also halfed the rest of the ingredients. So would the 2 eggs still affect it??
Best. Brownies. Ever! I have made these many times since I found this recipe and they are amazing! They are not at all cakey??!! They are rich, dense, fudgey and soooo chocolatey! Perfection! Thank you!!
I was starting to think that Pinterest was a total waste of time, but then i decided to actually MAKE something I pinned, that something being your brownies. Yum! Made these guys yesterday, and so glad I did.
the 9X13 pan really allowed me to share with a good number of my neighbors!
And I learned a new word (bokeh) to boot.
Totally awesome!!
I just have to say I LOVE these brownies!!! We’ve been trying to cut down on boxed foods, so I went to Pinterest in search of a great homemade brownie recipe. It took some searching to find this recipe, but I could tell it would be a winner! I halved the recipe and put it in a 8×8 pan for 25 minutes, and this was just right the right amount for our family. Even the next day (yes, I had to save a few!) they didn’t dry out at all. YUUUUUMMMMM!!! Thank you so much for the recipe!
I must try these… I also hate to admit to people that I love brownies from the box! (Betty Crocker Fudge Brownies Family Size in a 9×9 pan to be exact!…no one except my boyfriend nows my secret…I bring these to every event!) Since I made a resolution to make my own homemade brownies from now on, I’ll have to try out your delicious-looking recipe!
I’m actually a little afraid that this time tomorrow, I’ll be in a “birthday-brownie-induced-food-coma.”
I won’t be able to sleep tonight anticipating these, like a kid going to Disney Land in the morning.
Mine did not turn out like these at all
I followed the recipe exactly, except for the size of the dish. I only had a 9×9.
Anyway, they formed a THICK, rock hard layer on top that was very unpleasant to eat. Not sure what happened…
Karly — April 28th, 2012 @ 11:39 am
@Taylor,
Hmm, I’m guessing it had something to do with your pan size. These are already so thick that a smaller pan just might not work well.
I’ve made these brownies 3 times over the past 6 or so months (I found them on pinterest)- and they are the BEST brownies ever. ever. ever. really. everyone who tries them goes wild over them.
i follow the recipes exactly but i double the ground espresso to 2 teaspoons.
i dont know what people are talking about with them being cakey, etc- mine are perfectly fudgy every time!
I can attest that these are actually THE best brownies in the world. I was all about Ghirardelli Double Chocolate brownie mix before this, but these are SO FREAKING GOOD I will never go back. Fudgy, rich, delicious.
You made some nice points there. I looked on the internet for the issue and found most guys will consent with your site.
Just put mine in the oven!
Pictures look amazing, recipe looks good, and the reviews are great. It seems that even if you make a mistake you can not go wrong with this recipe. I can not wait to taste it!! 
My batter came out very thick by the end though, the last picture you have has the batter looking very smooth and runny but mine was a thick batter that I had to push into the pan. Any idea what I did differently? Or is it just one of those ‘it happens’ things?
Either way the batter tasted AMAZING!!!
Thanks for posting.
Just what the doctor ordered. Hubby in hospital..asked for brownies…these are super dense and maybe not the sweetest tasting but all the same a good dose of chocolate!
I heard about Oreo Brownies on Pinterest and didn’t want to use a box mix. Found this recipe and decided to stuff it full of Oreos. Seriously the best brownies I’ve ever made. I love a good box mix brownie, but these FAR EXCEED what you buy in the store. And the fact that it was easy to make added some awesome points. Definitely going to use this again.
However, one thing I did (because I didn’t have enough) was only use 1 cup of semi-sweet chocolate. And I used Baker’s chocolate baking squares because I also didn’t have chocolate chips. However, if I used another cup of chocolate I would have died from diabetes after the first bite. It was SO CHOCOLATEY!! Two hours after being out of the oven the chocolate was still oozing out when I cut it. I’ve never had that happen! Taking them to work on Monday. My boss loves brownies, so she’s gonna love me more after this haha
Thanks so much for this recipe! Seriously the best brownies I’ve ever tasted.
These brownies are Devine. Just love them!!!
I made your brownies the other day for a HUGE group of people and multiplied the recipe by 4…people were going CRAZY for them!! I LOVED how thick the batter was (that was my favorite part) and the brownies were the PERFECT density and crispy…I also added heath bar pieces in addition to the chocolate chips and dusted them with powdered sugar! I found this recipe on pintrest and feel like I hit the jackpot!!! THANK YOU
When you say 9×13 baking dish, can you explain exactly what that means? I bake a lot but am an utter novice when it comes to using tins for baking things, so need explanations :S
Karly — September 9th, 2012 @ 7:11 pm
@sophie,
You would need a dish that is sized 9inches by 13 inches. This is what you’d probably put a lasagna or other type of casserole in.
Hope that helps!
Karly
sophie — September 10th, 2012 @ 11:58 am
@Karly, thankies very much! Might give these a go tonight as mum and I need comforting, we got bashed while in the car and my mum’s had the car for barely a month :S
So not sure if anyone is still following the comments on this recipe, but I love it. I moved to a third world country and Africa and missed box brownies from home. With this I will never make from the box again. I have a question though, thinking of adding some coconut to it, will that alter the consistency too much, should I augment something else to keep them from becoming too cakey?
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If you don’t like the edges being too done, put tin foil over the perameter of your pan for most of he baking.
want fudgey, keep them underbaked and use a slightly smaller pan.
Karly, for real! I do it all the time. Things tend to bake slower in the middle. The foil around the edges deflects the heat so they don’t make faster than the middle. I’m not sure where I learend thism it was so long ago:)
I have to admit we are a fan of boxed brownies….however after making this recipe I will NEVER buy boxed brownies again. These are excellent and my whole family loves them! Thank you for the recipe!
Wowza. These are incredible. I halved the recipe, accidentally added an extra 1/4C flour, and the gas ran out on my oven half way through the bake time, and yet they still turned out AWESOME. Super easy & with ingredients I already had around the house. Thank you for this perfect recipe.
I just made these brownies. They are good, however I think the cocoa ration is too high. I believe that 2/3 cup of cocoa would produce better results.
Out of my box brownie mix tonight so came to you looking for a recipe. Let’s see if I am a convert after these!! Loved your nutella ones, but a certain teenager in this house ate all the damn nutella and I didn’t know it until I opened the empty container. grrr…
I want to try these brownies, but I simply MUST have walnuts in them. Is this an issue? Do I have to do anything different if I am adding 1 cup of chopped walnuts?
Karly — February 2nd, 2013 @ 1:39 pm
I don’t think it would be an issue at all!
These brownies are the shiz. Found em on reddit, and now they are my most requested recipe, everyone wants me to bring them to literally every occasion. I dunno where people get off calling them cakey, I’ve certainly never had cake that had a dense, fudgey texture like this. Seriously, if you want something more fudgey than this, just save some time and make fudge. A couple real minor changes, I do let the sugar boil for just a split second. It gets the slightest hint of a tan color, I think it adds a little to the flavor. I also replace half of the semi-sweet chips with toffee bits. Toffee+chocolate+coffee? That is a combo that is unreal! Thanks for the awesome recipe.
These look fabulous!
I followed this recipe exactly as written. I was a bit disappointed. The taste of the brownies was not the problem. The texture was just terrible. After they cooled there was a really hard crust and the inside was just like store bought cake mix. The picture of the finished product above is not what they looked like at all. Very misleading…
Best brownies I’ve ever made. Better than any boxed or homemade I’ve ever had.
Thanks,
Monica in NJ
I love the texture of these–not too cakey. But they are very dark chocolatish. My kids and I prefer sweeter. Would be great with ice cream to balance out the less sweet brownie. Once these are gone I think I’ll try adding another half cup of sugar. Hope that does it!
Actually, first I’ll try RF’s suggestion and do 2/3 cup of cocoa!
hi making these now is it 350 f or c?
Karly — March 12th, 2013 @ 1:08 pm
Fahrenheit.
To the folks who are commenting about the last photo looking runny and your batter turning out more like dough; that last photo is after she’s added the eggs but before the flour and chocolate chips. The batter should be thick and sticky when you’re all done.
Great recipe! Made them today and they turned out perfectly fudgey and delicious!
Dumb question, but can butter be substituted for margarine? I know it can’t in some recipes but I’d like to know before I try!
Karly — March 19th, 2013 @ 3:49 pm
I honestly don’t know. I’ve never used margarine before. I’m a butter girl.
These are great! Really moist and chocolaty. I have a feeling these will become a regular for me.
I have renamed theses Eat Your Feelings Brownies. They are PERFECT always, but especially when you’ve had a rough day/week/hour and need to eat the pain away.
Hi, I have been wanting to make brownies for a while now and I have been debating between these and the Nutella ones, both look amazing! What I wanted to know is the cocoa powder sweetened or unsweetened? I only have unsweetened. Would I need to alter the recipe if it’s sweetened cocoa powder that recipe calls for? Also, how would using less of it effect the final product?
Karly — May 1st, 2013 @ 3:24 pm
The cocoa powder should be unsweetened. I wouldn’t adjust the amount of cocoa powder. Not sure what the results will be if you do.
We LOVE these brownies. I found the recipe when I was pregnant made them every week for months… A few times we added homemade chocolate frosting on top just to add to the chocolate coma. Ours were always perfect, never cakey or too hard. Making them again tonight for the hubby’s birthday.
Just made these, they look awesome in the pic! I’m bummed, they are a bit bitter. I’m sure from all that cocoa powder. My husband likes them, so that’s all that matters.
I have a confession to make too…I like box brownies better than homemade! (shrinks and ducks) LOL! I have tried a few and I still go back to the box. Maybe these will be the ones to convert me?
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Oh man, you say that so nonchalant, “Good ol’ homemade brownies” and yet, these are amazing, knock your socks off brownies. good mercy
Amazing looking! As always
I don’t know if anyone else has told you this, but these are a one bowl brownie if you have a microwave. You just put your sugar, cocoa and butter in a microwave safe mixing bowl and melt it for as long as it takes to get fairly hot…then follow the rest of the instructions as listed. Smitten Kitchen has s brownie recipe exactly like this..except, and for those who like a more chewy brownie, eliminate the baking powder! With no leavening agent these brownies are perfectly like a chewy box mix brownie, only better. You let the batter cool til it’s just lukewarm before beating in the eggs one at a time with the vanilla, then the flour and salt. She’s very explicit with that..beating in each egg one at a time. Best cocoa brownies ever!