Classic Homemade Brownies Recipe

I recently whipped up a batch using melted unsalted butter, granulated sugar, lightly beaten eggs, and sifted unsweetened cocoa powder. The result is my version of Moist Homemade Brownies that are incredibly fudgy and rich. Every bite teases you with hints of vanilla and a delicate balance of sweetness.

I wanted to share my take on classic homemade brownies that have quickly become one of my favorite treats. I’ve always loved experimenting with different kinds of brownies, and these ones struck the perfect balance of flavor and texture for me.

I start by combining 1/2 cup unsalted butter, melted, with 1 cup granulated sugar, and then fold in 2 large eggs, lightly beaten along with 1 teaspoon vanilla extract. Then comes the magic touch: 1/3 cup unsweetened cocoa powder, sifted neatly into 1/2 cup all-purpose flour, a pinch of salt and 1/4 teaspoon baking powder.

I know some recipes like the melted chocolate or even Amish Brownies tend to come out differently, but I find my version to be uniquely fudgy and a bit unexpected, reminiscent of some of the best moist brownie recipes. Try topping a warm brownie with a scoop of vanilla ice cream, it’s simply irresistible!

Why I Like this Recipe

I love this recipe because first off, the brownies turn out super fudgy and chocolaty every time—they just melt in your mouth, and nothing beats that feeling. Second, it’s really simple to make, like even if you aren’t a master in the kitchen you can still pull it off with mostly just mixing things and pop it in the oven. Third, the fact that you can top it with vanilla ice cream makes it even more special – the warm brownie with the cold ice cream is just perfection. And honestly, I like that it’s a classic recipe that never fails to impress my friends and family, making it the ultimate go-to treat when I want to share something really delicious.

Ingredients

• Unsalted Butter: Adds rich flavor and moisture.

  Provides essential fat for fudgy texture.

• Granulated Sugar: Delivers sweetness and energy.

  Gives carbohydrates but lacks fiber.

• Eggs: Provide structure and richness.

  Add protein and moisture essential for binding ingredients.

• Vanilla Extract: Enhances aroma and subtle sweetness to balance cocoa’s natural bitterness.
• Cocoa Powder: The essential ingredient for a deep chocolate taste, offering antioxidants.
• All-purpose Flour: Provides structure and body, turning the wet mix into perfect brownies.
• Salt: Enhances and intensifies flavors; a little goes a long way.
• Baking Powder: Helps dough rise slightly, ensuring brownies come out soft.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder, sifted
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

How to Make this

1. Preheat your oven to 350°F and grease an 8-by-8 inch pan.

2. In a large bowl, stir together the melted butter and granulated sugar until well mixed.

3. Beat in the 2 eggs and add the vanilla extract, mixing until just combined.

4. Sift the cocoa powder, all-purpose flour, salt, and baking powder into the bowl.

5. Gently fold the dry ingredients into the wet mixture until everything is just incorporated.

6. Pour the batter into the prepared pan and smooth it out with a spatula.

7. Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Let the brownies cool in the pan for a bit before cutting them into squares.

9. Serve them warm and, if you like, top a brownie with a scoop of vanilla ice cream.

10. Enjoy your chocolatey, fudgy treat with friends or family!

Equipment Needed

1. Preheated oven set to 350°F
2. 8-by-8 inch baking pan, greased
3. One large mixing bowl
4. Measuring cups and spoons
5. Spatula for stirring and smoothing batter
6. Sifter for the cocoa, flour, salt, and baking powder
7. Toothpick, to check if the brownies are done

FAQ

Classic Homemade Brownies Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use salted butter instead but just reduce the extra salt in the recipe or even try coconut oil for a different twist.
• Instead of granulated sugar, light brown sugar works well in equal amounts, giving the brownies a slightly deeper flavor.
• If you run out of eggs, you can substitute each egg with 1/4 cup unsweetened applesauce. This might change the texture a bit but it’s a good hack if you’re in a pinch.
• When you’re out of vanilla extract, you can swap in almond extract using half the amount or just skip it altogether, though you’ll miss a bit of the flavor.

Pro Tips

Tip 1: Make sure not to over mix your batter—once the dry ingredients meld in with the wet ones, stop stirring or you’ll lose that fudgy texture we’re after.

Tip 2: It’s a good idea to pretest your oven temp with an inexpensive oven thermometer if you’re ever in doubt. Ovens run hot or cold sometimes, and that little difference can really change how your brownies bake.

Tip 3: Greasing the pan is fine, but lining it with parchment paper can save you a lot of hassle when you’re trying to lift the brownies out later on. It also makes slicing them up a bit easier.

Tip 4: If you’re looking for an extra decadent touch, don’t be afraid to tweak the sugar or vanilla levels a smidge. Sometimes a little extra of a good thing helps bring all the flavors together without messing up the basic recipe.