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 good brownie recipe. Not just any brownie recipe though, but a super chocolatey, fudgy, and dense one.
This recipe 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!
How To Make Homemade Brownies
You’ll 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. Once the butter has cooled for a couple of minutes, you’ll whisk in some granulated sugar.
Then, you’ll mix in a few room temperature eggs and vanilla extract. 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.
Then, you’ll 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.
Also, 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!
Then, you’ll whisk or stir in the dry ingredients until just combined. You can either use a rubber spatula or whisk for this step.
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 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 them out of the pan and slice them.
FAQ’s
How do I bake the perfect 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.
How long do brownies keep?
They will keep for 3-4 days at room temperature in an airtight container. 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 for Homemade Fudgy Brownies
- 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.
Homemade Fudgy Brownies
Ingredients
- 1 cup (230 grams) unsalted butter, melted and slightly cooled
- 2 and ¼ 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. 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 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
Nutrition
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