Thick, chewy, and utterly delicious—these Homemade Brownies outshine any store-bought mix. Dive into a batch and you’ll never look back!
These homemade brownies, well, they’re are a game changer. After lots of taste testing I finally perfected the recipe bringing decadent homemade brownies to your kitchen. First of all they’re so easy to make. And they’re relatively quick too! I don’t like making a huge mess in the kitchen and I hate that brownies take so long to bake! This recipe requires melting the butter and the sugar together in the microwave and needs only 25 minutes to bake!
Chock-full of chocolatey goodness, these brownies have just the right amount of chew and softness. Your taste buds will thank you, trust me! For more chocolate heaven, try Brown Butter Chocolate Chip Cookies, Double Chocolate Muffins, and Double Chocolate Silk Pie
Table of Contents
Reasons to Love These Brownies
- Homemade Brownies are baked fresh, offering a warm, comforting taste that can’t be matched by store-bought varieties.
- This easy brownie recipe is customizable. You can add nuts, caramel, or extra chocolate to suit your taste preferences.
- Baking brownies fill the house with an inviting, delicious scent.
Recipe Ingredients
- Butter: I prefer using unsalted butter for baking, but if you like the flavor of a little extra salt, you’re welcome to use salted butter.
- Cocoa Powder: The best type of cocoa powder for a rich brownie is Hershey’s Special Dark Dutch-Processed Cocoa Powder. Dutch process powder provides a rich and smooth flavor. If you are not too worried about it, you can use a typical unsweetened natural cocoa powder.
- Chopped Chocolate: I love using a Ghirardelli baking bar for the semi-sweet chopped chocolate. It enhances the chocolatey experience with a gooey texture and robust flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Add-Ins: For a nutty crunch, mix in chopped walnuts or pecans into your brownie batter before baking. Another fun variation is to add Oreo chunks or edible cookie dough pieces into the mix. For those who enjoy a bit of color and extra sweetness, mixing in M&Ms or Reese’s Pieces adds a playful touch. Lastly, topping the batter with coconut flakes before baking gives the brownies a tropical flair and a slight chewiness.
- Sugar Variation: For a delightful twist on traditional brownies, consider using molasses or brown sugar instead of regular white sugar. Molasses will impart a rich, slightly smoky sweetness. Brown sugar, on the other hand, contributes a moist texture and a hint of caramel.
How to Make Homemade Brownies
Step 1: Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Line an 8×8″ pan with parchment or foil, and set aside.
Step 2: In a microwave-safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder.
Step 3: In the bowl of a stand mixer, add the warm (but not hot) butter/sugar mixture. With the mixing speed on low, add one egg at a time, mixing just until incorporated.
Step 4: In a medium-sized mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add the dry ingredients. Mix until no flour pockets remain. Remove the bowl from the stand and fold in the chocolate chips and chunks.
Step 5: Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and serving.
Expert Tips
- Melting Butter: Melting the butter not only imparts a fudgy texture but also contributes to the shiny, crackly top characteristic of the best brownies.
- Mixing Technique: Avoid overmixing the batter after adding flour. Overmixing introduces too much air, which can make the brownies cakey instead of fudgy.
- Baking Time: Do not overbake the brownies. They should remain a bit soft in the center to ensure moist, fudgy brownies.
Frequently Asked Questions
To test for doneness, insert a toothpick into the center of the brownies; it should come out with lots of gooey crumbs. This indicates the brownies have achieved perfect fudginess.
Pre-cutting parchment paper to fit the pan exactly prevents the brownie batter from sticking and facilitates easier removal from the pan, ensuring your brownies are beautifully square and intact.
Cutting brownies can be tricky as they tend to get messy. The trick is to run a butter knife under hot water and dry it off before each cut. Clean the knife on a paper towel before making another cut. This method ensures clean slices without tearing the brownies.
Storage Info
STORE brownies in an airtight container at room temperature to keep them moist and chewy; they will stay fresh for up to 4 days. To FREEZE, wrap them tightly in plastic wrap and then in foil. You can freeze it in your freezer for up to 3 months.
To REHEAT, unwrap the brownies and microwave them on high for about 10-20 seconds, or until warm.
More Tasty Brownie Recipes to Try
Homemade Brownies Recipe
Ingredients
- 1/2 cup all purpose flour*
- 3/4 cup unsweetened cocoa powder
- 1 1/4 cup sugar
- 11 tbsp unsalted butter - (1 stick +3 tbsp)
- 2 eggs - cold
- 1/8 tsp baking soda
- 1 tbsp cornstarch**
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips - milk or semisweet
- 1/4 cup semi-sweet baking bar* - chopped
Instructions
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Line an 8×8" pan with parchment or foil, and set aside.
- In a microwave-safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder.
- In the bowl of a stand mixer, add the warm (but not hot) butter/sugar mixture. With the mixing speed on low, add one egg at a time, mixing just until incorporated.
- In a medium-sized mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add the dry ingredients. Mix until no flour pockets remain. Remove the bowl from the stand and fold in the chocolate chips and chunks.
- Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and serving.
Hi. Just found this great recipe.
May i know the exact weight for butter (in gram) in stead of using table spoon. So that i may not reduce or exceed the butter.
Tq.
Hi Amien! I don’t ever do tablespoon to gram conversions, so I just plugged it into an online converter and came up with 11 tablespoons = 155.93 grams. Does that sound about right? I believe 1 stick of butter is about 113 grams, and this is 1 stick + 3 tbsp. I Hope that helps!
Sorry i have one more question.
Can i just heat the sugar and butter on the pan or double boil it since i dont have microwave.
Tq for reply.
Yes!
I tried the recipe and it turns great.
The taste and the texture really impress me and i would try more your recipes.
i just didnt get the wrinkles on top the brownies as yours. So how to get the wrinkles?
*the most acceptable wrinkles in the world.hahaha
Just made these and they are FABULOUS! I bake a lot and have tried dozens of brownie recipes over time, including the much talked about King Arthur Flour recipe. Well, these are even better. Just the right texture; not too dense, not too cakey, not too anything except delicious!!! Thanks very much for sharing.
Thanks Chris!
I followed the recipe exactly as stated. The initial 26 minute cooktime was clearly not enough but I took heed to your warning that any longer and the brownies would be hard. I let them cool slightly and cut across the center to find a gooey mess. I just preheat the oven and I’m on my second round of additional 5 minute blocks? After cooking an additional 15 minutes they are no longer runny. The outer enge is cakelike the center is too sticky and gooey for my liking. I made cookies last night ant the timing and calibration was right on. I dont know what the problem could be. My soda is new. The cornstarch? My elevation is 1600′. I think i’ll look for another recipe.
Hmmm… I’m not sure what the issue was. I’ve made these several times and have never had a problem! I don’t think the elevation would have been the problem or and the cornstarch should have prevented any gooey or runnyness. I’m sorry to hear that, I hope you’ll give this recipe another try!
I had the same problem. After 40 minutes I decided I would pull them but they were very jiggly. I let them cool over night and although they are tasty they are very soft.
I had an opposite effect~! After they cooled the brownies were really dry. Some parts had a nice fudgy part but everything else was dry & crumbly. Why~?
I’d say they were probably over-baked or the flour measurement was incorrect. Maybe give them less time in the oven and start there?
I’m having the same problem with the doubled recipe. 27 minutes and it was still raw batter in the center. I’m on my fourth 5 minute block and the toothpick is still coming out super wet with batter. Maybe the time needs to be adjusted more for the double batches? An extra 3-5 definitely isn’t cutting it.
I had the same exact problem with the original recipe (not doubled). It’s been 30 minutes and the only thing that has baked is the top layer of the brownies. The rest is basically just a brownie batter mess. 🙁 followed the recipe to a T and am always using my oven for baking so I don’t think that is the problem. Will update after more time in the oven.
Hey guys. I doubled the recipe as well. I used a dark nonstick pan and baked them at 350 for 35 minutes. This left them well done (just how I like them), so you would probably want to bake them for 30 minutes.
I wish mine had turned out a gooey mess! I doubled the recipe and split it between 2 8×8 pans, and only baked them for 20 mins before pulling them out. They looked gorgeous and fudgy, but when they were cool they were dry and crumbly 🙁
Oh no! Sorry to hear that- I’ve never had issues with them turning out crumbly!
This is the exact problem I am having… I’m currently at 35 minutes and they seem way too “jiggly”. Is 1/2 cup flour really all that’s required? Cuz I’m thinking that’s the problem…
It really is just a half cup of flour, I promise!
I have this recipe down. I use a 9×13″ glass pan, I doubled the recipe and bake at 350 degrees for 40 minutes. They come out amazing….
Ohh, I love that you doubled it and still had success! Thanks for sharing!
I doubled the recipe, and used a 9×13 glass pan with the parchment paper,baked 30mins, perfect.
So happy to hear that!!
I’m going on 35 minutes now and still a super jiggly mess. Just raised the temp to 350 and added 10 minutes so we will see…
I made these as a surprise for my husband tonight. (Also a die hard Costco Ghiradelli brownie lover.) I hand him one and he takes a bite “Mmmmm….these are better than the Costco ones you’ve been buying me!” LOL
DIng, ding, ding! I think we have a winner, people. Thank you for doing all the taste testing for us!
Haha! That’s awesome! I’m so glad he loved them 🙂
Made the brownies, and they are PERFECT! My tweaks: I browned the butter, and only used 10 tbs., used 1/2 cup natural cocoa + 1/4 cup dutch-process cocoa, used chocolate extract instead of vanilla, added back 2 tsp water with the extract (replacing water lost from browning the butter), baked on rack in lower third of oven. I didn’t include the chips or chopped chocolate, personal preference. Total baking time was about 25 minutes. Thanks so much for this recipe!
Just made these and the flavor is SO good! But had to keep in the oven for 49 minutes.. pulled them out and cooled for 20 minutes and when I tried to cut it, it was still pretty raw/gooey.. so I put them back in for 15. Gonna let them cool COMPLETELY and try to cut again 🤞🏼🤞🏼
Let me know how they turn out when you cool and cut them. I would love to hear how it went!