Fudgy Homemade Brownies from Scratch Recipe
These fudgy homemade brownies from scratch are incredibly rich, chocolatey, and irresistibly moist. Made with real butter and chocolate, this recipe yields deeply fudgy brownies with shiny, crackly tops that are far superior to any box mix. Perfect for a chocolate lover’s treat or anytime you crave a decadent dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate & Butter Mixture
- 12 Tablespoons (170 g) unsalted butter, cut into Tablespoon-sized pieces
- 4 oz (113 g) semisweet chocolate bar, chopped into small pieces (or 2/3 cup semisweet chocolate chips)
- ½ cup (50 g) natural cocoa powder (unsweetened)
- ½ teaspoon instant coffee grounds, optional
Wet Ingredients
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
Additional Mix-ins
- ¾ cup (127 g) semisweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper for easy removal and cleanup.
- Melt Chocolate and Butter: Combine the butter and chopped chocolate in a large microwave-safe bowl. Microwave in 25-second intervals, stirring well between each, until completely melted and smooth.
- Add Cocoa and Coffee: Immediately stir in the cocoa powder and optional instant coffee grounds into the melted chocolate mixture until fully combined.
- Whisk Sugars and Eggs: In a separate medium mixing bowl, whisk together the granulated sugar, brown sugar, and eggs vigorously for at least 60 seconds until the mixture is lightened in color and slightly fluffy—this helps create shiny, crackly tops.
- Flavor and Combine: Stir vanilla extract and salt into the sugar and egg mixture. Then slowly drizzle in the chocolate mixture while stirring to combine thoroughly.
- Add Flour: Stir the flour in gently until fully incorporated, ensuring no streaks remain.
- Mix in Chocolate Chips: Fold in the semisweet chocolate chips evenly into the batter.
- Transfer to Pan and Bake: Spread the batter evenly into the prepared baking pan. Bake on the center rack for 30-35 minutes. Check doneness by inserting a toothpick; it should come out slightly fudgy but not wet with batter.
- Cool Before Serving: Allow the brownies to cool completely in the pan before cutting to avoid a messy, underdone texture.
Notes
- Using Different Pans: If using a 13×9 inch pan, bake for 16-18 minutes. Glass baking dishes may require slightly longer baking times than metal pans.
- Greasing the Pan: You can lightly grease the pan with butter instead of using parchment paper, though parchment paper makes cleanup easier and batter spreading neater.
- Adding Nuts: Optionally add up to ¾ cup chopped nuts such as pecans or walnuts along with the chocolate chips or in place of them.
- Storage: Store cooled brownies in an airtight container at room temperature for up to 5 days.
- Recipe History: The technique for whisking eggs and sugars for shiny tops was improved from an earlier version, eliminating the need to chill the batter and enhancing results.
