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Our Homemade Brownies are thick, rich, fudgy, and they taste just like they came from a bakery! No more box mixes, because these are seriously the best brownies from scratch you’ll ever try.
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. The shame! The horror!
No worries, I’ve totally changed my ways!
I’m about to share with you the perfect homemade brownies recipe and I can almost guarantee you’ll never go back to the box mix again.
These. Are. Good.
These brownies are perfectly thick and fudgy. Basically a chocolate bomb going off in your mouth. If you like fudgy brownies, you’re going to love these.
Ingredient Notes:
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Brownie Mix – This homemade brownie mix contains most of the usual brownie batter ingredients like cocoa powder, flour, sugar, eggs, baking powder, and vanilla extract.
Espresso Powder – Optional but highly recommended! It really adds a lot of depth to the chocolate flavor. This will NOT make your homemade brownies taste like coffee. It’ll just add lots of extra fudgy flavor to this brownie recipe!
Chocolate Chips – I like to add lots of semi-sweet chocolate chips to the brownie batter! They will met perfectly to add even more chocolatey flavor to these fudgy brownies.
What Readers are Saying!
“Oh my gosh these brownies are so gooey, fudgy and rich! I’ve been trying to make fudgy brownies for a while but I always manage to cook them too long and they end up cake-like. But not with these bad boys! Thanks for the recipe!” – Kayla
How to Make Brownies From Scratch:
Melt the butter on the stove and then whisk in the 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. Just be careful – once you start, it’s hard to stop!
Next, add in your flour, baking powder, a little salt, and the secret weapon: espresso powder.
Helpful Tip!
Baking With Chocolate
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.
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. The brownie batter will be thick.
Spread the brownie batter into a greased or parchment-lined 9×13 baking dish and bake for about 30 minutes. 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 the homemade brownies cool for as long as you can stand it before cutting.
I use my dusting wand to lightly sprinkle on some powdered sugar. It’s not necessary but it makes the brownies oh so pretty!
FAQs:
You can store these homemade brownies in an airtight container at room temperature for 3 to 5 days!
We normally use Hershey’s Special Dark, which is a mixture of Dutch and natural. It makes extra fudgy brownies! If you’re choosing just one, use Dutch processed.
We like to test these homemade brownies about 1-2 inches from the edge of the pan and pull them when the tester comes out clean. If you test them directly in the center of the pan, the edges will be overdone by the time the tester comes out clean. Testing near the edges ensures you end up with nice edge pieces and fudgy centers.
MORE BROWNIE RECIPES!
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!
M&M Brownies: These brownies are packed full of M&M candies!
Recipe for easy homemade brownies:
Homemade Brownies
Ingredients
- 1 cup 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
Instructions
- Pre-heat the oven to 350 degrees. Butter a 9×13 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.
Tips & Notes:
Nutrition Information:
This post was originally published in October of 2009. It was updated with new tips in October of 2020. Original photo below:
lisa @ dandysugar says
These look amazing! The fudge factor is over the top, so good!
Michelle says
Have mercy! I’m having such a chocolate craving just looking at this picture. Yum!
Cheri says
Fudgy goodness! I am going to have to give this recipe a try. They look so super yummy!
sam {temptingmama} says
You’re going to KILL me. OMG.
Airedalelover says
Make these and you’ll be hooked. I do the sugar/butter in the microwave rather than on stovetop. Melt the butter and then add the sugar and microwave about two more minutes. You don’t want it to boil. After mixing everything add the chocolate chips if you want them to melt into the brownie. Otherwise, wait about 20 minutes and then add them to the mix and bake.
If you take them out of the oven the minute the edges are set and firm, they will be fine. These are fudge style brownies and should be a bit moist in the interior. Use the best quality chocolate chips you can find – the price difference is minor and the taste is even better.
rachel-asouthernfairytale says
Karly,
Brownies are one of the most difficult things to photograph.. you made yours look scrumptious.
Kudos chickie.. I want to try yours!
Gail says
Thanks alot! Guess what is being added to my to-do list for the day?? I can’t wait! 🙂
Perhaps I should get my work out in first!!
Dina says
MMMM. My husband and I made these last night after dinner, and they are SOOO much better than any brownie I have ever tasted. Thank you for this recipe! Delicious!
Barbara says
Your secret is safe with me! (Giada uses boxed brownie mixes for lots of her desserts)
You’ve found brownie winner here! Adding coffee makes such a difference to the denseness of the chocolate. Love it!
grace says
goodness gracious, sakes alive. that stack of brownies practically jumped off the screen into my mouth, and when i realized it hadn’t, i was extremely disappointed. what an awesome picture of some dense, rich, gooey, and fantastic brownies!
Abbie says
I’ve had these brownies on my to-make list for a while — glad to hear they’re so good!
Linda says
Those brownies look amazing. King Arthur flour is the best place!!
If you haven’t you should order their Fiori de Sicilia – gorgeous orange-cream-vanilla extract. Even if you don’t cook with it – wear it as perfume!!
Erica from Cooking for Seven says
Good for you for getting over you boxed-brownie addiction! These look delicious. I like the idea of espresso powder…
bunny says
Holy Hell! That first photo almost made me wet my pants (no incontinence jokes!). My problem with brownies is they always get hard around the edges–why is that? Overcooking?
Margaret says
Oh!! Yum!!