Perfect Homemade Brownies
This homemade brownie recipe will change your life! No more box mixes, because these are seriously the best homemade brownies you’ll ever try. My whole family begs for them!
Are you guys ready for another of my deepest, darkest secrets?
In the past I’ve shared things like the fact that I’d never in my life eaten oatmeal (the horror!), I’ve blogged about how one time I drank salad dressing from a ziploc bag because…I don’t know why. I have shared some deep and disturbing things with you and here I am with another…
I generally prefer brownies that are made from a box mix.
Or, at least, I did.
Then I found the perfect homemade brownies recipe and now I’m obsessed.
These brownies are perfectly thick, chewy, and fudgy. If you like fudgy brownies, you’re going to love these.
Homemade brownies from scratch:
Yes, I am here to tell you that you can actually make the best brownies ever and they do not need to come from a box.
I’m all about the box mix, because it’s simple and easy and basically always delicious, but I have a thing for perfecting homemade treats and homemade brownies was obviously on that list.
These brownies from scratch are a little fussier than a box mix, but you’ll quickly see that they’re easy enough and you’ll be making these on the regular. Promise.
If you like your brownie recipe to be fudgy and super chocolaty, well, here you go.
Homemade brownie recipe step by step:
First, we’re going to melt some butter on the stove and add in a bit of sugar. We don’t want to caramelize the sugar – just melt it into the butter.
Add the hot butter mixture to a mixing bowl and let it cool for just a few minutes before adding the eggs.
Beat in the eggs and cocoa powder with a little vanilla.
This mixture is going to look divine, so go ahead and take a little lick if you must.
Next, add in your flour, baking powder, a little salt, and the secret weapon: espresso powder.
If you don’t have espresso powder, you can skip it. However, I highly recommend keeping some on hand for baking with chocolate. It doesn’t make your treats taste like coffee, it just enhances the rich chocolate flavor. Highly recommend. This is the brand I use, if you’d like to purchase on Amazon. (affiliate)
Mix that all together by hand and then stir in some chocolate chips. I like to use dark or semi-sweet, but my family prefers milk. Use whichever variety you like best.
Spread the brownie batter into a greased or parchment lined 9×13 baking dish and bake for about 30 minutes. The batter will be thick.
You want the edges to be firmly set and the center to still be a bit soft. I like to use a tester 1 inch from the edge – when the edges are fully cooked through, your center should be nicely fudgy and delicious.
Let these cool for as long as you can stand it before cutting.
I use my dusting wand (affiliate) to lightly sprinkle on some powdered sugar. It’s not necessary but it makes the brownies oh so pretty!
More brownie recipes to try:
Nutella Brownies: If you like extra fudgy brownies, try these!
Marshmallow Brownies: Wait til you see the layers on these brownies!
Reese’s Brownies: Brownie bottom + peanut butter frosting + chocolate fudge frosting + Reese’s!
Mississippi Mud Brownies: I love the marshmallows on here!
Recipe for easy homemade brownies:
This homemade brownie recipe will change your life! No more box mixes, because these are seriously the best homemade brownies you'll ever try. My whole family begs for them!
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, and cool for 2 minutes. 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.
Espresso powder is optional, but deepens the flavor of any chocolate dessert and I highly recommend keeping a jar on hand for baking.
Dust lightly with powdered sugar before serving, if desired.
Recipe from King Arthur Flour
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
This post was originally published in October of 2009. It was updated with new photos in May of 2019. Original photo below: