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.
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 overbake 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.
- 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 a 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 the 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 the pan and allow it to cool on a rack for 5 to 10 minutes.
- Cut into slices and enjoy.
How to Store and Reheat Brownies
To store brownies, allow them to cool to room temperature and then place them into an airtight container. Store the brownies at room temperature for 3-4 days.
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.
To reheat a brownie, wrap it 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.
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.
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.
I have tried this recipe with non-dairy butter sticks. While good, they are not as rich or fudgy in texture.
Yes! I have made this recipe many times with an all-purpose gluten-free flour with success.
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
- Instant Pot Chocolate Cheesecake
- Chocolate Peanut Butter Cookies
- Instant Pot Lava Cakes
- Chocolate Peanut Butter Rice Krispie Treats
- Chocolate Bundt Cake
- Crockpot Candy
If you tried these homemade brownies, I would love for you to leave a review below and I hope they satisfied your chocolate craving.
- 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
- 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.