I perfected my Fudgy Homemade Brownies and I’m finally sharing the one simple change that makes boxed mixes irrelevant.
I finally nailed these Homemade Brownies {Reader Favorite} after way too many tries, and I still laugh at the mess I made in the kitchen. This Homemade Fudgy Brownies Recipe gives a moist fudgy center and chewy edges that make you want another piece, and yes I use melted unsalted butter and a handful of semisweet chocolate chips for extra pockets of goo.
I keep calling it the Best Brownie Recipe even though I know someone else will try it and claim theirs is better, but trust me you will stop reaching for boxed mixes after one bite.
Ingredients
- Unsalted butter: adds richness and moistness, mostly fat, makes brownies fudgy.
- Semisweet chocolate: deep cocoa flavor, some antioxidants, makes brownies gooey.
- Sugars: granulated gives sweetness and crisp top, brown adds caramel chew.
- Eggs: bind, add protein, give structure and keep brownies moist.
- Cocoa powder: intense chocolate flavor, adds bitterness and lowers sweetness.
- All purpose flour: gives body, lots of carbs, gluten makes chew.
- Salt: tiny amount boosts flavor and balances sweetness.
- Chocolate chips: pockets of melty chocolate, extra sweetness and texture.
- Instant espresso powder optional: sharpens chocolate notes without tasting like coffee.
Ingredient Quantities
- 1/2 cup (115 g) unsalted butter, melted
- 4 oz (115 g) semisweet or bittersweet chocolate, chopped
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup plus 2 tablespoons (75 g) all purpose flour
- 1/4 teaspoon fine sea salt or kosher salt
- 1/2 cup (90 g) semisweet chocolate chips or chopped baking chocolate
- 1/2 teaspoon instant espresso powder (optional, boosts chocolate flavor)
How to Make this
1. Preheat oven to 350F (175C) and line an 8×8 inch pan with parchment, leaving an overhang for easy lift-out, grease the parchment lightly so it don’t stick.
2. Put the 1/2 cup melted butter and 4 oz chopped semisweet/bittersweet chocolate in a heatproof bowl and melt together over a simmering pot of water or in the microwave in 20 second bursts, stirring between each burst, until smooth; let cool a minute so it won’t cook the eggs.
3. In a medium bowl whisk together 3/4 cup granulated sugar and 1/4 cup packed light brown sugar, then whisk in the 2 large eggs one at a time until glossy and slightly lighter in color, stir in 1 teaspoon vanilla extract.
4. Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mix while whisking until fully combined and smooth, careful not to pour if it’s too hot or you’ll scramble the eggs.
5. Sift or add 1/3 cup unsweetened cocoa powder, 1/2 cup plus 2 tablespoons all purpose flour, 1/4 teaspoon fine sea salt (and 1/2 teaspoon instant espresso powder if using) into the bowl and fold gently with a spatula until just combined, don’t overmix or you’ll get cakey brownies.
6. Fold in 1/2 cup semisweet chocolate chips or chopped baking chocolate, reserving a handful to sprinkle on top for a pretty crust.
7. Pour the batter into the prepared pan, smooth the top and press the reserved chips into the surface, tap the pan once on the counter to remove air bubbles.
8. Bake 20 to 25 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not clean), if you like ultra fudgy take it out closer to 20 minutes, for slightly firmer let it go a couple minutes more.
9. Cool the brownies completely in the pan on a wire rack (at least 1 to 2 hours) so they set up, then use the parchment overhang to lift them out and slice; warm slices are amazing but cooling gives cleaner squares, you can chill briefly for neater cuts.
Equipment Needed
1. 8 x 8 inch baking pan
2. Parchment paper
3. Heatproof bowl (or microwave-safe bowl) for melting chocolate
4. Small saucepan (for a simmering pot of water)
5. Medium mixing bowl
6. Whisk
7. Rubber spatula (for folding)
8. Measuring cups and spoons (and kitchen scale if you have one)
9. Fine mesh sieve or sifter (for cocoa and flour)
10. Wire cooling rack and a toothpick or cake tester
FAQ
Homemade Brownies {Reader Favorite} Recipe Substitutions and Variations
- Sub for 1/2 cup (115 g) unsalted butter, melted: use 1/2 cup neutral oil (vegetable, canola or light olive). You’ll get fudgier, slightly less buttery brownies, but it works fine.
- Sub for 2 large eggs: make flax “eggs” by mixing 1 tbsp ground flaxseed with 3 tbsp water per egg (so 2 tbsp flax + 6 tbsp water for this recipe). Let sit 5 minutes. Brownies will be a bit denser and more moist, but still great.
- Sub for 1/4 cup (50 g) packed light brown sugar: stir 1/4 cup granulated sugar with 1 tbsp molasses to mimic brown sugar, or use 1/4 cup coconut sugar 1:1. Flavor is nearly the same, moisture may vary a little.
- Sub for 1/2 cup plus 2 tablespoons (75 g) all purpose flour: use a cup for cup gluten free flour blend in the same amount. Texture can be slightly more crumbly, so dont overmix and press batter into the pan before baking.
Pro Tips
1) Let the melted chocolate cool until it’s just warm, not hot, before you add it to the eggs. If you’re nervous about scrambling, whisk a spoonful of chocolate into the egg mix first, then slowly add the rest while whisking. Works every time.
2) Weigh the flour if you can. If you gotta use cups, spoon it into the cup and level it off instead of scooping. Also sift the cocoa or at least press out lumps with a sieve so you dont get dry pockets.
3) For ultra fudgy take it out sooner, for firmer a minute or two longer. Use an oven thermometer and check at the low end of the bake time with a toothpick that should come out with moist crumbs. Dont open the oven a bunch while it’s baking or it’ll change the set.
4) Small extras make a big difference: a tiny pinch of flaky sea salt on top after baking brightens the chocolate, and instant espresso powder really deepens the flavor without tasting like coffee. Sprinkle a few extra chips on top before baking for a glossy crackly crust.
5) Be gentle when folding and dont overmix, that keeps them fudgy not cakey. Use room temp eggs for a smoother batter, let the pan cool completely before slicing, or chill briefly for cleaner cuts; warm slices taste great but they fall apart easier, so decide which you want.
Homemade Brownies {Reader Favorite} Recipe
I perfected my Fudgy Homemade Brownies and I'm finally sharing the one simple change that makes boxed mixes irrelevant.
9
servings
357
kcal
Equipment: 1. 8 x 8 inch baking pan
2. Parchment paper
3. Heatproof bowl (or microwave-safe bowl) for melting chocolate
4. Small saucepan (for a simmering pot of water)
5. Medium mixing bowl
6. Whisk
7. Rubber spatula (for folding)
8. Measuring cups and spoons (and kitchen scale if you have one)
9. Fine mesh sieve or sifter (for cocoa and flour)
10. Wire cooling rack and a toothpick or cake tester
Ingredients
-
1/2 cup (115 g) unsalted butter, melted
-
4 oz (115 g) semisweet or bittersweet chocolate, chopped
-
3/4 cup (150 g) granulated sugar
-
1/4 cup (50 g) packed light brown sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1/3 cup (35 g) unsweetened cocoa powder
-
1/2 cup plus 2 tablespoons (75 g) all purpose flour
-
1/4 teaspoon fine sea salt or kosher salt
-
1/2 cup (90 g) semisweet chocolate chips or chopped baking chocolate
-
1/2 teaspoon instant espresso powder (optional, boosts chocolate flavor)
Directions
- Preheat oven to 350F (175C) and line an 8×8 inch pan with parchment, leaving an overhang for easy lift-out, grease the parchment lightly so it don't stick.
- Put the 1/2 cup melted butter and 4 oz chopped semisweet/bittersweet chocolate in a heatproof bowl and melt together over a simmering pot of water or in the microwave in 20 second bursts, stirring between each burst, until smooth; let cool a minute so it won't cook the eggs.
- In a medium bowl whisk together 3/4 cup granulated sugar and 1/4 cup packed light brown sugar, then whisk in the 2 large eggs one at a time until glossy and slightly lighter in color, stir in 1 teaspoon vanilla extract.
- Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mix while whisking until fully combined and smooth, careful not to pour if it's too hot or you'll scramble the eggs.
- Sift or add 1/3 cup unsweetened cocoa powder, 1/2 cup plus 2 tablespoons all purpose flour, 1/4 teaspoon fine sea salt (and 1/2 teaspoon instant espresso powder if using) into the bowl and fold gently with a spatula until just combined, don't overmix or you'll get cakey brownies.
- Fold in 1/2 cup semisweet chocolate chips or chopped baking chocolate, reserving a handful to sprinkle on top for a pretty crust.
- Pour the batter into the prepared pan, smooth the top and press the reserved chips into the surface, tap the pan once on the counter to remove air bubbles.
- Bake 20 to 25 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not clean), if you like ultra fudgy take it out closer to 20 minutes, for slightly firmer let it go a couple minutes more.
- Cool the brownies completely in the pan on a wire rack (at least 1 to 2 hours) so they set up, then use the parchment overhang to lift them out and slice; warm slices are amazing but cooling gives cleaner squares, you can chill briefly for neater cuts.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 81g
- Total number of serves: 9
- Calories: 357kcal
- Fat: 19.8g
- Saturated Fat: 11.9g
- Trans Fat: 0.1g
- Polyunsaturated: 0.4g
- Monounsaturated: 5.6g
- Cholesterol: 74mg
- Sodium: 39mg
- Potassium: 100mg
- Carbohydrates: 44g
- Fiber: 3.4g
- Sugar: 33.4g
- Protein: 4.1g
- Vitamin A: 133IU
- Vitamin C: 0mg
- Calcium: 17mg
- Iron: 1.6mg
