This rich and irresistibly fudgy Homemade Brownies recipe is my go-to cure for any chocolate craving or last-minute dessert emergency! Get ready for perfectly crisp corners, gooey chocolate centers, and an aroma that’ll have your kitchen feeling like a cozy bakery. Whether you’re making a treat for a special gathering or whipping up a batch just because, these Homemade Brownies deliver that nostalgic, utterly satisfying chocolate experience every time.
Ingredients You’ll Need
The beauty of Homemade Brownies is that they come together with classic pantry staples and a few flavorful extras. Each ingredient plays a starring role in creating deliciously dense, chocolaty squares with just the right amount of chew and sparkle.
- Unsalted Butter: Melting butter is the secret to fudgy brownies and gives a rich, creamy base.
- Granulated Sugar: Sweetens the brownies and helps achieve that signature crackly top.
- Large Eggs: Bind everything together and add richness to the batter.
- Vanilla Extract: Rounds out the cocoa flavor with classic aromatic warmth.
- Unsweetened Cocoa Powder: The heart of every brownie—that deep chocolate flavor and rich color depends on this!
- All-Purpose Flour: Provides the right structure while keeping things tender and not cakey.
- Salt: Just a pinch highlights the chocolate and balances the sweetness.
- Baking Powder: A tiny bit helps the brownies rise just enough for that perfect texture.
- Semi-Sweet Chocolate Chips (optional): Melty pools of chocolate in every bite—need I say more?
How to Make Homemade Brownies
Step 1: Prepare the Pan and Oven
First things first, preheat your oven to 350°F (175°C). While the oven heats up, grease an 8×8-inch baking pan or line it with parchment paper. Parchment makes it especially easy to lift out the brownies for perfect slices, but a well-greased pan works in a pinch.
Step 2: Melt the Butter
In a medium saucepan set over low heat, gently melt the butter until it’s just liquefied—keep a watchful eye, you don’t want it to brown. Once melted, remove the pan from the heat. This simple melted butter base is the secret to ultra-fudgy Homemade Brownies.
Step 3: Mix in Sugar, Eggs, and Vanilla
While the butter is still warm, stir in the granulated sugar, eggs, and vanilla extract. This is where the glossy batter starts to come together. Stir until everything is well mixed—no need for a mixer, a sturdy spoon or spatula works just fine.
Step 4: Fold in Dry Ingredients
Now, sift in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder right into the saucepan. This keeps your brownies free from lumps. Gently stir just until combined—overmixing can make the brownies tough, so stop as soon as the dry streaks disappear.
Step 5: Add Chocolate Chips (Optional)
For extra chocolate bursts, fold in the semi-sweet chocolate chips. I highly recommend this for extra decadence, but feel free to skip or swap with nuts if you like a little crunch in your brownies.
Step 6: Bake to Perfection
Pour the thick brownie batter into your prepared pan and smooth it into the corners. Bake for 20-25 minutes, checking at the 20-minute mark. A toothpick inserted into the center should come out with a few moist crumbs for that dreamy fudgy texture. Remember—if you want extra gooey Homemade Brownies, pull them out about 1-2 minutes before they’re fully done.
Step 7: Cool and Cut
Seriously, this might be the hardest part! Let the brownies cool completely in the pan before cutting into squares. This keeps them from falling apart and allows the flavors to settle together just right.
How to Serve Homemade Brownies
Garnishes
Dress up your Homemade Brownies with a dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of flaky sea salt for a gourmet touch. For extra fun, throw on mini marshmallows or a handful of fresh berries just before serving.
Side Dishes
Brownies are at their best alongside a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of tangy Greek yogurt. Fresh fruit—think sliced strawberries or juicy raspberries—brings a refreshing contrast to the deep chocolate flavor.
Creative Ways to Present
Make brownie sundaes by stacking slices with ice cream and sauce in tall glasses, or cut your brownies into fun shapes using cookie cutters. For parties, serve bite-sized brownie squares in mini cupcake liners for an easy, mess-free grab-and-go treat!
Make Ahead and Storage
Storing Leftovers
Keep Homemade Brownies fresh by storing them in an airtight container at room temperature; they’ll stay moist and delicious for up to 4 days. If you prefer a chewy edge, leave the lid slightly ajar so the tops stay extra crisp.
Freezing
Wrap individual brownie squares tightly in plastic wrap, then place them in a freezer-safe zip-top bag. They’ll keep beautifully in the freezer for up to 2 months—just remember to label the date so you don’t forget about your chocolate stash!
Reheating
When you’re ready to relive that fresh-baked magic, microwave a brownie for 10-15 seconds, or warm in a low oven for a few minutes. This brings back the fudginess and makes the chocolate chips all melty again.
FAQs
Can I double the Homemade Brownies recipe for a bigger crowd?
Absolutely! Double all the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time—start checking around 25-30 minutes since thicker brownies may need a bit longer.
Why do my brownies turn out cakey instead of fudgy?
Cakey brownies usually happen from overbaking or using too much flour. For fudgy perfection, measure flour carefully and pull them out as soon as a toothpick comes out with moist crumbs. Underbaking by a minute or two (as suggested) helps, too.
Can I make Homemade Brownies without chocolate chips?
Yes! Chocolate chips are optional, but highly recommended for deeper chocolatey bites. If you don’t have them, enjoy the brownies as is or swap in chopped nuts or white chocolate chunks for a twist.
What’s the best way to cut brownies cleanly?
Let them cool completely, then use a sharp knife and wipe it clean between slices. For extra-neat edges, you can chill the brownies in the fridge before cutting.
Can I add other mix-ins to the Homemade Brownies batter?
Absolutely! Chopped walnuts, pecans, or even a swirl of peanut butter or caramel are all delicious additions. Just fold them in gently right before baking.
Final Thoughts
Homemade Brownies are the answer to almost any dessert craving and truly bring out the joy of baking from scratch. I hope you give this recipe a try—the result is pure chocolate bliss worth sharing (or keeping all to yourself!). Happy baking, and don’t forget to let me know how your brownies turn out!
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Homemade Brownies Recipe
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolaty goodness of these homemade brownies. Easy to make and always a crowd-pleaser, these fudgy treats are perfect for any occasion.
Ingredients
For the Brownies:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan.
- Melt Butter: Melt butter in a saucepan over low heat.
- Mix Wet Ingredients: Remove from heat, add sugar, eggs, and vanilla. Stir to combine.
- Add Dry Ingredients: Sift in cocoa powder, flour, salt, and baking powder. Mix until smooth.
- Optional: Fold in chocolate chips.
- Bake: Pour batter into the pan and bake for 20-25 minutes.
- Cool and Serve: Allow to cool completely before cutting into squares.
Notes
- For extra fudgy brownies, slightly underbake by 1-2 minutes.
- Enhance with nuts or swirl in peanut butter for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
