Homemade Brownies
An easy recipe for homemade brownies made in one bowl using just a few simple ingredients. This is the only fudgy brownie recipe you will ever need!
There are a few recipes I feel everyone should have in their recipe box. The first one is a really good chocolate chip cookie recipe and the second one is a simple brownie recipe. Not just any brownie recipe though, but a super chocolatey, fudgy, and dense one.
This brownie recipe from scratch delivers all of that, plus it’s so easy to make you’ll feel like you’re doing something wrong. Or wondering if something so delicious can really be that easy. The answer is YES!
You only need one bowl, 7 ingredients (including the vanilla extract and salt!), and about 10 minutes to prepare these brownies. You don’t even need a mixer or anything fancy to make them either. It really doesn’t get much easier than that!
Ingredients For This Recipe
This easy brownie recipe is made using cocoa powder rather than melted chocolate. But don’t worry, these still turn out perfectly fudgy every time! Here’s what we’ll be using to make this simple brownie recipe:
- Unsalted butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
- Granulated sugar: Sweetens these homemade fudgy brownies without taking away from the rich cocoa flavor.
- Eggs: I suggest room temperature eggs because they incorporate into the batter more thoroughly. If you forget to set them out ahead of time, just fill up a small bowl with some warm water and let the eggs sit in it for about 5 minutes.
- Vanilla extract: Pure vanilla extract is best, but imitation vanilla extract works too.
- Unsweetened cocoa powder: Makes these easy brownies from scratch taste super chocolatey.
- All-purpose flour: The batter is pretty thick so be sure to spoon your flour into your measuring cup and level it off with the back of a knife. Too much flour can lead to a cakier brownie and we’re going for fudgy ones here!
- Salt: Balances out the sweetness in these brownies and enhances the chocolate flavor.
How To Make Homemade Brownies
1. Melt some unsalted butter and set it aside to cool for a minute or two. You don’t want the butter piping hot, otherwise, you may end up with some scrambled eggs in your batter.
2. Once the butter has cooled for a couple of minutes, whisk in some granulated sugar.
3. Mix in a few room temperature eggs and vanilla extract.
4. Sift in some all-purpose flour, unsweetened natural cocoa powder, and a little bit of salt. I really suggest sifting in the dry ingredients so that you remove any lumps of cocoa powder.
5. Whisk or stir in the dry ingredients until just combined. You can either use a rubber spatula or whisk for this step.
6. Once the batter is mixed up, you’ll pour it into your prepared baking pan. It’s also important to spray your pan really well with nonstick cooking spray, otherwise, the homemade brownies may try to stick to the pan.
For easier cleanup, I like to line the pan with aluminum foil first and then spray it with nonstick cooking spray. This will also make it easier to lift the fudgy brownies out of the pan and slice them.
FAQ’s
How long do I bake brownies?
I suggest keeping an eye on the brownies and checking them at about 25-26 minutes. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
Can I use a smaller baking pan?
If you don’t need to make an entire 9×13-inch pan of homemade brownies, feel free to cut the recipe in half and bake the brownies in an 8×8-inch baking dish instead.
How long do they last?
They will keep for 3-4 days at room temperature in an airtight container.
Can I freeze them?
Yes! If you need to store them longer, you can freeze the brownies, thaw overnight in the refrigerator, and bring to room temperature before serving.
How do I make brownies more interesting?
You can top them with some chocolate ganache, chocolate buttercream frosting, or some ice cream and homemade magic shell!
Baking Tips
- Make sure to let the melted butter cool slightly before whisking in the rest of the wet ingredients.
- I suggest using room temperature eggs for this recipe. To get your eggs to room temperature quickly, simply place them in a bowl with warm water and let them sit for 5-10 minutes before using them.
- When measuring your flour, avoid scooping it from the container. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to sift the dry ingredients before adding them to the wet ingredients. This will remove any lumps of cocoa powder in your brownies.
More Easy Brownie Recipes to Try!
- Cheesecake Brownies
- Raspberry Cheesecake Brownies
- Salted Caramel Brownie Bites
- Fudgy Peanut Butter Cup Brownies
- Raspberry Brownies
Recipe Video
Homemade Fudgy Brownies
Ingredients
- 1 cup (230 grams) unsalted butter melted and slightly cooled
- 2 1/4 cups (450 grams) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (85 grams) unsweetened cocoa powder
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with foil, making sure to leave some overhang for easy removal, spray the foil well with nonstick cooking spray, and set aside.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined, then whisk in the eggs and vanilla extract until fully combined.
- Sift in the cocoa powder, flour, and salt and continue whisking until just combined, stopping to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared baking pan and spread it around into one even layer. Bake at 350°F (177°C) for 26-32 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and allow to cool before slicing into bars.
Notes
Making these brownies now and noticed that the recipe says 1 cup of flour and 1 cup of cocoa powder. However, the grams are different for each. Is it supposed to be a 1/4 cup of cocoa powder?
No, the cup and gram measurements are correct. Cocoa powder is a little lighter than all-purpose flour.