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The Best Homemade Brownies

By | 17 Comments | Published Updated *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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You will ditch the boxed brownie mix forever once you try this recipe for Homemade Brownies. These brownies are fudgy, soft, moist, and full of rich chocolate flavor. 

There are three secrets that take the flavor and texture of these brownies over the top. They are delicious served plain or served a la mode with homemade chocolate syrup.

Top View of Homemade Brownies

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

  •  For the best-flavored brownies, use both 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.
  • Do not over bake the brownies.  Be sure to only bake the brownies until JUST set--after all, gooey, fudgy brownies are the BEST!

How To Make Homemade 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 the sugar dissolves into the 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.

Melted butter and sugar in small saucepan

  • 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.

Brownie ingredients being sifted into large mixing bowl

  • 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 a wooden spoon or spatula until JUST combined. Do NOT overmix or brownies will become tough. 

Mixing bowl with brownie batter

  • 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.

Brownie Batter Mixture in glass baking dishl

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

Baked Brownies in glass dish

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

Recipe FAQs

What is the best way to store baked brownies?

To store brownies, place them into an airtight container and store them at room temperature for 3-4 days.

Can you freeze brownies?

Yes. To freeze brownies, allow the brownies to cool fully. Slice the brownies and then wrap each brownie in plastic wrap. Place into a freezer-safe container and freeze for up to 3 months.

What is the best way to reheat a brownie?

Nothing beats a warm brownie. To reheat a room temperature, wrap in a paper towel and heat for 25 seconds. If your brownie is frozen, allow it to defrost and then heat for 45 seconds at 50% heat, adding an additional 15 seconds if needed. Don't overheat or the brownie will dry out.

Can you add nuts to brownies?

If you would like to add nuts, I suggest using up to ½ cup of chopped walnuts or pecans and add to the flour mixture when adding chocolate chips.

What's the best baking pan to bake brownies in?

A glass square 8x8 baking dish is best for making brownies. Metal pans heat up faster, which can cause the edges and bottom of the brownie to crisp up more than desired.

Is it necessary to line the pan with parchment paper?

No. While parchment paper makes it much easier to remove the brownies from the baking dish and cut evenly, you can simply grease the baking dish with butter or nonstick baking spray.

Does this recipe work with non-dairy butter?

I have tried this recipe with non-dairy butter sticks. While good, they are not as rich or fudgy in texture.

Can you make these brownies Gluten-Free?

Yes! I have made this recipe many times with an all-purpose gluten-free flour with success.

Do you have to sift the dry ingredients?

I highly, highly recommend taking this extra step. It will help prevent any baking powder clumps in your brownies.

What is the best chocolate to use in brownies?

First, you want to be sure you are using a good-quality cocoa powder that has not expired. As for the chocolate you add to the brownie batter, any chocolate you enjoy eating plain is a great option. Semi-sweet, dark, or milk chocolate chips or a chopped chocolate bar all work well. Just don't select unsweetened chocolate to use in this recipe.

More Chocolate Dessert Recipes

If you tried these homemade brownies, I would love for you to leave a review below and I hope they satisfied your chocolate craving. 

3 Brownies stacked on top of eachother

Homemade Brownies

A recipe for brownies that are rich in flavor, super fudgy and chocolatey soft, and perfectly moist. These homemade brownies are the best!
5 from 7 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

  • ½ cup unsalted butter (1 stick of butter)
  • 1 cup sugar
  • 1 teaspoon espresso powder
  • ¾ cup cocoa powder
  • ½ cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chocolate chips
  • 2 eggs
  • 2 teaspoons vanilla extract

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

Notes

Sifting: It is so important to sift your dry ingredients, as the cocoa powder can form lumps in your batter that will not taste good in the final product.
Cocoa Powder: Be sure to use a cocoa powder that is JUST plain cocoa powder and check the date for expiration.
Espresso Powder:  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.
Parchment Paper: It is NOT necessary to use parchment paper to bake these brownies. You can simply grease the pan instead. 
Baking Dish: A glass baking dish works best to evenly bake brownies, but in a pinch use a stainless steel pan.
Storage: Store cooled brownies in an airtight container at room temperature for 3-4 days or freeze brownies individually wrapped in an air-tight container for up to 3 months. 
Chocolate Chips: Use semi-sweet, dark, or milk chocolate chips in the brownie batter. You can also use a good-quality bar of chocolate you enjoy eating plain in place of the chocolate chips, simply chop the bar up into small morsels before adding to the batter. 
Nuts: If desired, add ½ cup chopped pecans or walnuts to the batter when adding the chocolate chips to the flour mixture. 

 

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
Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
This post was originally published in 2019 but has been updated with a video and tips in 2020.

About Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

Reader Interactions

Comments

  1. Jeanne

    5 stars
    These brownies were decadent and delicious! I doubled the recipe and used a 9x13 pan, which worked perfectly.

    Reply

    • Kristen Chidsey

      I am so happy to hear you enjoyed the recipe Jeanne!

      Reply

  2. Margaret Stanley

    5 stars
    These are indeed the best brownies ever!! There is plenty of chocolate taste even with out adding more with chocolate chips. In fact, I add a cup of raisins instead of the chips because it adds a chew factor that I like and I've managed to add a hint of fiber as well. Great recipe, very easy and VERY GOOD!!

    Reply

    • Kristen Chidsey

      I love hearing you enjoyed these so much, Margaret. Great idea to add the raisins. I love chocolate covered raisins, so I am sure I would love that.

      Reply

  3. Sophie Heath

    5 stars
    These really are the best homemade brownies! Thanks for the awesome recipe!

    Reply

    • Kristen Chidsey

      So glad you enjoyed Sophie!

      Reply

  4. Abigail Raines

    5 stars
    Adding the espresso powder totally elevates the chocolaty goodness in these yummy brownies!

    Reply

    • Kristen Chidsey

      YAY! Glad you enjoyed the results! That espresso does make all the difference.

      Reply

  5. Alene

    I have to be gluten free, so I'm planning to use gluten free flour in place of the all purpose flour. It's only 1/2 of a cup, so it should work well. After all, chocolate is chocolate. 😁

    Reply

    • Kristen Chidsey

      It should work well Alene if you use an all purpose flour, but let us know how it goes.

      Reply

  6. Kris

    5 stars
    Just made these gooey but chewy home made brownies. Thanks for this recipe!

    Reply

    • Kristen Chidsey

      YAY!!! So happy you enjoyed!

      Reply

  7. Sammy

    5 stars
    These were so chewy and fudgy and decadent...my new go-to recipe!

    Reply

    • Kristen Chidsey

      I love hearing that! Thank you!

      Reply

  8. Carrie

    5 stars
    These are very yummy. Totally fix a craving for chocolate. Thank you for sharing.

    Reply

  9. pepperpie

    Hi there! These look great; however, I think you missed flour in the ingredients.

    Reply

    • Kristen Chidsey

      Oh my goodness!!!! Yes, there is 1/2 cup flour. Thank you for catching that right away for me!!!

      Reply

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