Homemade Brownie Recipe from Scratch
Learn how to make fudgy homemade brownies from scratch. This recipe is quick and easy to make, and you need just 9 ingredients.
Servings: 15 brownies
- 1 cup unsalted butter, melted
- 1 cup granulated white sugar
- 1 cup packed light or dark brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 cup Dutch-processed or natural unsweetened cocoa powder, spooned and leveled
- 1 tsp salt
- 1 ¼ cups high-quality chocolate bars, chopped (7.5 oz)
Preheat the oven to 350°F / 175°C (in the video stands 375°F but this is a typo, 350°F are correct). Line a 9x13–inch* (23 x 33–cm) baking pan with parchment paper with an overhang around the sides and set aside.
In a large bowl, whisk together the melted butter, white and brown sugar, eggs, and vanilla just until combined, about 1 minute. Then, sift in the flour, cocoa powder, and salt and stir just to combine, another minute. Add 1 cup of the chopped chocolate bars and whisk to combine.
Transfer the brownie batter to the prepared baking pan and sprinkle the remaining chocolate bars evenly on top. Bake for 23-30 minutes, or until the brownies don’t jiggle anymore when the pan is moved and they are just set to touch. A toothpick inserted into the center should come out slightly dirty with a few crumbs attached to it. The time varies from oven to oven, so check the first time after 20 minutes and then frequently until they are done.
Remove from the oven and let cool in the pan for about 15-20 minutes—the brownies will continue to bake in the pan. Then, carefully lift them out of the pan and transfer to a wire rack to cool completely before cutting. Cut into 15 bars and store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
* Pan size
You get the most even baking results when using a 9x13" (23x33cm) or 8x12" (20x30cm) baking pan, but you can also use a 9x9" (23x23cm) brownie pan. However, the baking results in a 9x9" (23x23cm) baking pan will be the most uneven, and the edges will turn out a little cakey.
In the post above, you find a side-by-side comparison picture of brownies baked in a 9x9" and a 9x13" pan in the equipment chapter. The 9x9" ones are about 1-inch thick (2.5cm), and the 9x13" a bit more than ½-inch (1.25cm).
Adjust the baking time as follows:
8x12" (20x30 cm) pan - 25-32 minutes
9x9" (23x23cm) pan - 28-35 minutes
- Use the spoon and level method for measuring the flour and cocoa.
- Whisk the batter just until combined.
- Don't overbake them. A toothpick inserted into the center should come out lightly dirty. They continue to bake in the hot pan after removing them from the oven.
You could substitute oil for butter 1:1 if you prefer. Every vegetable oil works. You could try to use olive oil, coconut oil, or canola.
To make them gluten-free, substitute gluten-free flour for all-purpose flour 1:1. Bob's Red Mill gluten-free flour works with this recipe.
You can add 1 tsp (2g) espresso powder to the batter when adding the dry ingredients if you like.
You could replace the chocolate for 1 cup of one of the following add-ins or add a combination of:
- peanut butter chips
- chopped nuts (peanuts, walnuts, pecans, etc.)
- chopped soft caramel candy
- toffee bits
- mini marshmallows
Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions, plenty of useful tips, and options.
Calories: 367kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 184mg | Potassium: 242mg | Fiber: 4g | Sugar: 31g | Vitamin A: 456IU | Calcium: 43mg | Iron: 3mg