Try this ultimate brownie recipe! With just one bowl, whip up these fudgy, chewy, gooey, chocolatey brownies with shiny, crackly tops! This easy homemade brownie recipe will become your favorite! You’ll never go back to boxed brownie mix again!
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Whether you prefer them plain or studded with walnuts or chocolate chips, these homemade brownies are sure to satisfy any chocolate lover’s craving. Perfect for any occasion, from casual snacking to elegant desserts, This Brownies recipe is easy to follow and yields consistently delicious results.
Ingredients Note
The ingredients are simple, but when you combine them, you’ll create an amazing batch of brownies.
– Butter: Use unsalted butter. Melt it and let it cool slightly. You could melt it in the microwave or on the stovetop.
– Sugar AND Brown Sugar: Use both granulated sugar and brown sugar. Brown sugar adds extra moisture to the brownies.
– Eggs: Choose large eggs and ensure they’re at room temperature. Take them out of the fridge for about 30 minutes before starting. If you forget, soak them in warm water for a few minutes.
– Vanilla Extract: Opt for PURE vanilla extract. It may cost more, but it’s worth it for the flavor.
– Flour: Stick with all-purpose flour. For gluten-free brownies, use all-purpose gluten-free flour such as Cup4Cup.
– Cocoa: I prefer Dutch-processed cocoa, but unsweetened cocoa powder works too. For the richest chocolate taste, use high-quality cocoa.
– Espresso Powder: This step is optional, but it really boosts the chocolate flavor. I highly recommend it for the best results.
– Salt: Use kosher salt or sea salt.
– Chocolate: I like using semi-sweet chocolate chunks, but chocolate chips are fine too.
Questions:
Can I Add Nuts?
- Yes! If you like brownies with nuts, stir in 1 cup of chopped nuts when you add the chocolate chunks. Walnuts, pecans, and almonds are all good options.
Should I Use a Metal or Glass Pan?
- For this recipe, you’ll need a 9×13-inch pan. You can use either a metal or glass pan, but I prefer a metal pan. Just make sure the pan isn’t too dark. Metal pans give the brownie edges and corners a crispier texture, which I love. If you prefer the middle pieces, that’s fine too. If you use a glass pan, you might need to bake the brownies for 5 extra minutes. Check them to be sure!
If you want thicker brownies, use a 7×11-inch or 8×12-inch pan, but you will need to bake them longer.
How to Store
- On the Counter: Uncut brownies stored in the pan and covered will stay fresh for up to 4 days. Cutting the brownies will make them dry out faster.Wrap cut brownies in plastic wrap and keep them on the counter for 1 to 2 days. Avoid storing brownies in the refrigerator, as they will dry out.
- In the Freezer: Brownies freeze really well. Wrap the brownies tightly in plastic wrap, then wrap them again with foil or place them in a freezer bag. Note: I don’t suggest freezing individual brownie squares as they don’t keep as well. I prefer to freeze a pan of brownies or at least a half pan. Freeze the brownies for up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.
Love Brownies? Be sure to check out these other delicious brownie recipes!
Brownie Truffles
Caramel Stuffed Brownies
Lemon Brownies
Red Velvet Brownies
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