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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:
Leslie says
I don’t know if anyone else has told you this, but these are a one bowl brownie if you have a microwave. You just put your sugar, cocoa and butter in a microwave safe mixing bowl and melt it for as long as it takes to get fairly hot…then follow the rest of the instructions as listed. Smitten Kitchen has s brownie recipe exactly like this..except, and for those who like a more chewy brownie, eliminate the baking powder! With no leavening agent these brownies are perfectly like a chewy box mix brownie, only better. You let the batter cool til it’s just lukewarm before beating in the eggs one at a time with the vanilla, then the flour and salt. She’s very explicit with that..beating in each egg one at a time. Best cocoa brownies ever!
Ashton says
Amazing looking! As always 🙂
carrian says
Oh man, you say that so nonchalant, “Good ol’ homemade brownies” and yet, these are amazing, knock your socks off brownies. good mercy
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Jocelyn @BruCrew Life says
I have a confession to make too…I like box brownies better than homemade! (shrinks and ducks) LOL! I have tried a few and I still go back to the box. Maybe these will be the ones to convert me?
Melissa says
Just made these, they look awesome in the pic! I’m bummed, they are a bit bitter. I’m sure from all that cocoa powder. My husband likes them, so that’s all that matters. 🙂
Val says
We LOVE these brownies. I found the recipe when I was pregnant made them every week for months… A few times we added homemade chocolate frosting on top just to add to the chocolate coma. Ours were always perfect, never cakey or too hard. Making them again tonight for the hubby’s birthday. 🙂
DeAnna says
Hi, I have been wanting to make brownies for a while now and I have been debating between these and the Nutella ones, both look amazing! What I wanted to know is the cocoa powder sweetened or unsweetened? I only have unsweetened. Would I need to alter the recipe if it’s sweetened cocoa powder that recipe calls for? Also, how would using less of it effect the final product?
Karly says
The cocoa powder should be unsweetened. I wouldn’t adjust the amount of cocoa powder. Not sure what the results will be if you do.
Danielle says
I have renamed theses Eat Your Feelings Brownies. They are PERFECT always, but especially when you’ve had a rough day/week/hour and need to eat the pain away. 😉
Robyn W says
These are great! Really moist and chocolaty. I have a feeling these will become a regular for me.
Samantha says
Dumb question, but can butter be substituted for margarine? I know it can’t in some recipes but I’d like to know before I try!
Karly says
I honestly don’t know. I’ve never used margarine before. I’m a butter girl. 🙂
Amber says
To the folks who are commenting about the last photo looking runny and your batter turning out more like dough; that last photo is after she’s added the eggs but before the flour and chocolate chips. The batter should be thick and sticky when you’re all done.
Great recipe! Made them today and they turned out perfectly fudgey and delicious!
hollie says
hi making these now is it 350 f or c?
Karly says
Fahrenheit. 🙂
Leanne says
Actually, first I’ll try RF’s suggestion and do 2/3 cup of cocoa!
Leanne says
I love the texture of these–not too cakey. But they are very dark chocolatish. My kids and I prefer sweeter. Would be great with ice cream to balance out the less sweet brownie. Once these are gone I think I’ll try adding another half cup of sugar. Hope that does it!