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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:
Donna P says
I had to bake for around 40 minutes, but they are superb!
TIsha says
Absolute BEST brownie recipe!
Karly says
Thanks, Tisha!
Sglynn says
Just tried today… had everything except the espresso powder. I used a cup each of dark and semi sweet chips because I didn’t have a full bag of either lol. They are amazing! Next time I make them I’m thinking on trying different extract… orange or coconut perhaps
Karly says
Sounds delicious! So glad you enjoyed these!
Lee Ann Nolte says
My brownie base was so gooey it seemed uncooked. The top and edges were browned so leaving in oven longer seems like it would burn.
Karly says
Hi Lee Ann! You want to let them cool before cutting. They set up as they cool.
Amy Gallagher says
These are so good. Thank you for the recipe. I used my Standing mixer for the whole process. Was I supposed to mix in the flour by hand?
Karly says
It’s fine to use the mixer for the flour, you just don’t want to overmix it or the brownies will be tough. So glad you enjoyed the recipe!
Samhita Ranjan says
Oh my god!?i did not expect this brownie to be soooooooo chocolatey i mean like that it was a kind of melt-in-your-mouth type but i gotta say these brownies were a hit
Karly says
Yes, chocolate overload! So glad you liked them! 🙂
Sabine Marino says
I am so making this an issue in my town. People are going to hear about this. Keep speaking, LHA!
Emmie says
Favorite brownies!! I have been making this recipe for years. Thank you for sharing this!!
Karly says
Thanks, Emmie!
Mary says
Do you use natural cocoa powder or Dutch cocoa powder? Looking forward to making this recipe.
Karly says
We normally use Hershey’s Special Dark, which is a mixture of Dutch and natural. If you’re choosing just one, use Dutch processed. 🙂
Kat says
Came
Out dry?
Did al but the coffee (didn’t have wish I did) any help to make them moist?
Karly says
Hi Kat! My guess is that you overbaked them if they were dry. You’ll want to use a tester about an inch from the edge of the pan (not in the center) and it should be mostly clean. Also, make sure you’re measuring flour properly – spoon into a dry measure and level it off with the back of a butter knife. Don’t pack the flour or you’ll end up with too much.
Jen says
These are amazing! Nestle makes espresso chocolate chips and I added those in addition to the recommended espresso powder. This coffee loving chocolate addict is in love! Thanks for sharing!
Karly says
Sounds delicious!
KYM says
Don’t eat these if you hate chocolate. But if you do, these sure satisfy that craving. I discovered I had no white sugar so I substituted brown. They turned out most and delicious. My favorite new brownie recipe!
Karly says
So glad these were such a hit! 🙂
Abe Froman says
Wow these are fantastic! Best brownies ever and I make them! Yeah Wooo!
Karly says
So glad you loved them, Abe! 🙂
Janet in Baltimore says
THE BEST BROWNIES EVER!! Found Recipe last Spring, my first new pandemic bake! Easy to follow; used dark roast instant coffee in lieu of espresso & received RAVE THUMBS UP!
Karly says
Love to hear that! 🙂
Liz says
Worth the try and they don’t disappoint!! It’s really thick! We did add 1/4 cup water. Should have done 1/8 as they’re super crumbly but oh boy they give the g box brand run for your time!!
Karly says
Hi Liz! Glad you enjoyed them. I hope next time you’ll make them without adding any extra water…the batter is meant to be thick. 🙂