The Best Homemade Brownies

Ditch the boxed brownie mix forever! This recipe for Homemade Brownies makes fudgy, soft, moist brownies full of rich chocolate flavor! This truly is the recipe for the BEST brownie! 

There are three secrets that take the flavor of these brownies over the top! These brownies are rich, soft, and everything you crave in a dessert. They are delicious served plain or served a la mode with homemade chocolate syrup.

When the craving for a rich, chocolatey dessert strikes, you need this recipe for homemade brownies.

It is everything you crave in a brownie. Rich. Moist. Gooey. Fudgy. A true chocolate lover’s dream come true.

Some people shy away from making brownies at home because let’s face it, those boxed Brownie mixes are not only easy to make, they are pretty tasty as well.

However, with a few tips and tricks, you can have homemade brownies that are ALMOST as easy as boxed brownies and MUCH TASTIER.

Secrets to the Best Brownies

• Espresso Powder
• Vanilla Extract
• Baking Time

The secret to the best brownies is espresso powder and vanilla extract. Both vanilla and espresso powder work to boost the rich chocolaty taste in the brownies. You don’t taste the espresso–you simply taste rich fudgy chocolate.

Another key when it comes to making homemade brownies is to not over bake. Simply bake the brownies until JUST set–after all, gooey, fudgy brownies are the BEST!

How To Make Brownies

• In a small saucepan, melt butter over low heat.
• Add in espresso powder and sugar and whisk to combine.
• Cook over low heat for 2-3 minutes, until sugar begins to melt into butter, whisking often. It is okay if espresso powder does not dissolve fully.
• Remove from stove and let cool slightly, while you sift dry ingredients.

• Sift flour, cocoa powder, salt, and baking powder into a large mixing bowl. It is important to sift the ingredients to remove all clumps and evenly distribute the baking powder and salt through the flour.

• Add in chocolate chips and toss to coat. This keeps the chocolate chips suspended through the brownies so they melt evenly into the batter flavoring every bite.
• Add butter mixture and eggs to dry ingredients.
• Mix together with wooden spoon or spatula until JUST combined. Do NOT overmix or brownies will become tough. 

• Line square glass baking pan with parchment paper or grease well.
• Pour brownie batter into the pan and spread gently for brownie batter to be evenly distributed.

• Bake brownies until the center is set, but still soft. A toothpick will come out clean with a few crumbs still attached. 

• Once brownies have been removed from the oven, let cool in the pan for 5 minutes.
• Gently lift parchment paper from pan and allow to cool on a rack for 5 to 10 minutes.
• Cut into slices and enjoy.

How to Store Brownies

• To store any leftover brownies, place into an airtight container (I use the baking dish fitted with a lid) and store at room temperature for 3-4 days.
• To serve a leftover brownie warm, simply microwave for 10-15 seconds.

More Chocolate Dessert Recipes

• Instant Pot Chocolate Cheesecake
• Chocolate Peanut Butter Cookies
• Chocolate Peanut Butter Rice Krispie Treats
• Chocolate Bundt Cake

Homemade Brownies

A recipe for brownies that are rich in flavor, super fudgy and chocolatey soft, and perfectly moist. These brownies are the best!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 16

Calories: 174kcal

Author: Kristen Chidsey

Ingredients

• 1/2 cup unsalted butter 1 stick of butter1/2 cup unsalted butter 1 stick of butter
• 1 cup sugar1 cup sugar
• 1 teaspoon espresso powder1 teaspoon espresso powder
• 3/4 cup cocoa powder3/4 cup cocoa powder
• 1/2 cup flour1/2 cup flour
• 1/2 teaspoon baking powder1/2 teaspoon baking powder
• 1/4 teaspoon salt1/4 teaspoon salt
• 2 eggs2 eggs
• 2 teaspoons vanilla extract2 teaspoons vanilla extract
• 1 cup chocolate chips1 cup chocolate chips

Instructions

• Preheat oven to 325 degrees. Line square glass baking pan with parchment paper.
• In a small saucepan, melt butter over low heat. Add in espresso powder and sugar and whisk to combine. Cook over low heat for 2-3 minutes, until sugar begins to melt into butter, whisking often. Remove from stove and cool while sifting dry ingredients.
• Sift flour, cocoa powder, salt, and baking powder into a large mixing bowl. Add in chocolate chips and toss to coat.
• Add butter mixture, vanilla, and eggs to dry ingredients. Mix together with wooden spoon or spatula until JUST combined. Do NOT overmix or brownies will become tough.
• Pour brownie batter into pan and spread gently for brownie batter to be evenly distributed in pan.
• Bake brownies for 30-35 minutes, or until the center is set, but still soft. A toothpick should come out clean with a few crumbs still attached.

Equipment Needed

• 8x8 baking pan
• Parchment Paper

Notes

• It is so important to sift your dry ingredients, as cocoa powder can form lumps in your batter that will not taste good in the final product.
• Be sure to use cocoa powder that is JUST cocoa powder and check the date for expiration.
• Be sure to use UNSALTED butter, not salted butter.
• The added instant espresso powder helps to really make the chocolate flavor stand out. Feel free to omit or use decaffeinated espresso powder as well.
• It is NOT necessary to use parchment paper to bake these brownies. You can simply grease the pan instead. 
• A glass baking dish works best to bake brownies, but in a pinch use an stainless steel pan.
• Store brownies in an airtight container at room temperature for 3-4 days.

 

Nutrition

Calories: 174kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 103mg | Potassium: 83mg | Fiber: 1g | Sugar: 19g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.8mg

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This post was originally published in 2019 but has been updated with a video and tips in 2020.