Homemade Brownies
Gooey chocolate brownies made from scratch!
Prep: 15min
Total: 45min
Yield: 24
Serving Size: 1 serving
Nutrition Facts: calories 302 kcal, Carbohydrate 37 g, Protein 3 g, Fat 16 g, Saturated Fat 9 g, Cholesterol 52 mg, Sodium 113 mg, Fiber 3 g, Sugar 26 g, servingSize 1 serving
Ingredients:
- 1 cup unsalted butter ((2 sticks))
- 2 1/4 cup sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/3 cups all-purpose flour
- 2 cups mini semi-sweet chocolate chips
Instruction:
- Preheat oven to 350 degrees F.
- In a saucepan over low heat, melt butter. Add sugar and stir until just combined.
- Remove from heat and pour into heat-proof mixing bowl. Stir in eggs, one at a time. Add vanilla and stir until combined.
- Stir in cocoa powder, salt, baking powder and flour until combined. Stir in chocolate chips.
- Spread brownie batter into prepared, parchment-lined 9×13 pan. Bake for 30-40 minutes or until a toothpick in the center comes out clean. Don’t over-bake.
Best Homemade Brownies
The ultimate recipe for brownies! They’re fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.
Prep: 5min
Yield: 16
Ingredients:
- 1 1/2 cups granulated sugar*
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder (sifted if lumpy)
- 1/2 cup powdered sugar (sifted if lumpy)
- 1/2 cup dark chocolate chips
- 3/4 teaspoons sea salt
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil**
- 2 tablespoons water
- 1/2 teaspoon vanilla
Instruction:
- Preheat the oven to 325°F. Lightly spray an 8×8 baking dish (not a 9×9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
- Sprinkle the dry mix over the wet mix and stir until just combined.
- Pour the batter into the prepared pan (it’ll be thick – that’s ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it’s better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!
Fudgy Chocolate Brownies Recipe
FAQ
What are the secrets to chewy brownies?
To make chewy AND fudgy brownies, we only need to use a little bit of flour. Any more flour will create drier or cakier brownies. If you want to be super accurate and weigh your flour, 1/2 cup equals 63 grams or 2.25 ounces.
Is it cheaper to buy brownie mix or make from scratch?
It was about three times more expensive to make the brownies from scratch than to use a mix, owing mostly to the cost of chocolate and walnuts.
What are the three types of brownies?
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
Is brownie mix better than homemade?
According to the headnotes for this recipe, the key to the texture of the beloved box-mix brownie is the ratio of saturated to unsaturated fat. The box-mix brownies have a 28% to 72% ratio while a classic homemade brownie recipe has a 64% to 36% ratio. Big difference!
