brownies from scratch

This recipe for Homemade Brownies really is the best because they are made with REAL chocolate AND cocoa powder so that they are the most decadent, extra fudgy and dense brownies you&#x27;ve ever tasted. You won&#x27;t believe how easy it is to make brownies from scratch with a tissue-thin crinkly crust that rival any brownie mix!

The BEST Homemade Brownies

bittersweet chocolate, chopped

salted butter,

cocoa powder

sugar

brown sugar

eggs, room temperature

vanilla extract

all-purpose flour

salt

chocolate chips

Preheat oven to 350 degrees. Line a square...

Preheat oven to 350 degrees.  Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.

In a large microwave-safe bowl, combine the bittersweet...

In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.

Add granulated sugar and brown sugar, whisking well...

Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.

Sprinkle the flour and salt over the brownie...

Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.

Pour the brownie batter into the prepared baking...

Pour the brownie batter into the prepared baking dish and spread into the corners. The batter will be thick.

Bake for 30 to 35 minutes, until a...

Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached.  Be sure not to overbake.

Cool completely before cutting. Store in an airtight...

Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.

Like a chocolate truffle in brownie form, Homemade Espresso Brownies - gluten free + vegan are melt in your mouth and so simple to make. Fudgy or chewy, you decide! See notes for fudgy or cakey brownies. **These brownies hold together better if rested overnight (a practice in patience!)&nbsp; But, if you just can't wait, put a slice in a bowl with ice cream and fudge sauce and eat with a spoon - it doesn't matter if they hold together!&nbsp;

Homemade Espresso Brownies - gluten free + vegan

flour

Tbs (30 grams) Unsweetened Cocoa Powder (I use Rodelle)

tsp Baking Powder

tsp Baking Soda

tsp Fine Sea Salt

C (110 grams) Espresso or Strong Coffee (fresh brewed)

tsp Vanilla Extract (I use Rodelle)

C (70 grams) Almond Butter (room temperature)

C (155 grams) Cane Sugar

C (100 grams) 60%

In a medium mixing bowl, measure in the oat flour, tapioca flour, cocoa powder, baking powder, baking soda and salt. Whisk to distribute the dry ingredients. Set aside.&nbsp;

In a medium mixing bowl add the chopped dark chocolate. Pour the hot espresso over the chocolate, leaving it to set for one minute. Whisk to incorporate and melt the chocolate, then add the vanilla extract, almond butter, and sugar. Whisk until smooth.&nbsp;

To the wet ingredients, add the dry ingredients. Whisk vigorously for one minute so no clumps remain. Set aside.&nbsp;

Position the oven rack in the center and preheat to 350F (180C). Use pan spray or melted coconut oil to lightly grease an 8" square baking pan. Line pan with two crisscrossed pieces of parchment paper cut to size so that the paper lines the walls. Lightly spray or oil the surface and sides of the parchment. Set aside.&nbsp;

Once the oven is preheated, mix the chocolate chips into the brownie batter - the batter will be very thick. Spoon the batter into the pan and spread it evenly in pan. The layer will be thin.&nbsp;

For Fudgy Brownies: Bake the brownies for 18-19 minutes (I pull mine at 18 minutes). The toothpick test for doneness wont work here since these are fudgy, chocolate chip brownies, but the center will be soft, and the edges firm. Remove from oven and cool for one hour or longer before removing from the pan or cutting. The center will sink slightly. Resting the brownies for at least 8 hours improves their texture and ability to hold together. Remove the brownies from the pan like a cake (this tutorial may help, just don't remove the parchment!) by placing a small parchment lined sheet pan on top of the brownie pan then turning the brownies out. If the brownies don't fall on to the pan, flip them back over and use a small pairing knife to ease the corners and edges of the brownies. Repeat turning the brownies out. Lifting these fudgy brownies out of the pan with the parchment as handles wont work because the structure is too soft (I've tried it and made a mess!). Carefully flip the brownies back over, using the same method, so that the top is facing up. Now they're ready to cut (see cutting instructions below).For Chewy/Cakey Brownies: Bake the brownies for 21-22 minutes. To test for doneness, use a toothpick to poke around to find a 'no chocolate chip' spot. The toothpick should come out with a few crumbs when they're ready.&nbsp;Remove from oven and cool for at one hour or longer before removing from the pan or cutting. The center will stay lofty and should not sink. Resting the brownies for at least 8 hours improves their texture and ability to hold together. Use the parchment has handles to carefully lift the brownies from the pan.&nbsp;Now they're ready to cut (see cutting instructions below).

How to Cut Brownies: After removing the brownies from the pan and to get the cleanest cut, use a large serrated knife and dip it in very hot water (I use a tall glass). Wipe the knife dry then cut firmly down without dragging the knife through the brownies to get it out - just lift it straight back up. Repeat until all cuts have been made. Lift the brownies with a spatula, gently nudging them from the parchment.Serve rewarmed with ice cream and fudge sauce.&nbsp;How to Rewarm Brownies: We all love warm brownies with ice cream! To rewarm, place in a 350F oven for about 10 minutes.&nbsp;How to Store Brownies: Store brownies at room temperature in a covered container for up to four days.&nbsp;How To Freeze Brownies: Wrap snugly in foil, then place in a storage container or bag. Freeze for up to a month. Thaw at room temperature.&nbsp;

For the Brownies:

Gooey, fudgy brownies, with the deepest, darkest, most intense chocolate flavor EVER! Easy, one-bowl recipe, from scratch, pantry staples, no mixer needed.

Simply Perfect Brownies from Scratch

unsalted butter ((2 1/2 sticks))

eggs

baking powder

Preheat the oven to 325 degrees F, mist a 9x9-inch or 9x13-inch pan with non-stick spray, and line it with a sheet of parchment.

Place the sugar, cocoa, and butter in a large microwave-safe bowl,* and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels quite hot to the touch (approximately 3 to 4 minutes).

Add the eggs, one at a time, stirring vigorously after each addition.

Fold in the flour, baking powder, and salt until just a few streaks remain.

Stir in about 2/3 of the chocolate chips and vanilla, and transfer the batter to the prepared pan.

Sprinkle the remaining chocolate chips on top , and bake until set around the edges but still soft towards the middle (approximately 30 to 45 minutes).

Cool completely in the pan, then transfer to a cutting board and cut into squares.

Best homemade MInt Brownies from scratch with a chocolate fudgy brownie and mint frosting!

Mint Brownies Recipe

unsalted butter ((2 sticks))

unsalted butter (softened)

milk

mint extract

Green food coloring

semi-sweet chocolate

Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan or line with parchment paper.

Place the 1 cup of butter and chocolate chips in a large microwave safe bowl. Microwave on high in 30 second intervals, stirring after each, until melted and smooth. Set aside to cool completely.

In a large bowl mix together eggs and granulated sugar with a whisk or an electric mixer on medium speed until well combined. Beat in vanilla extract.

Beat cooled chocolate and butter mixture into the eggs and sugar until combined. Beat in baking powder, salt, and flour until just combined. Pour brownie batter into prepared baking pan.

Bake brownies for about 30-35 minutes or until toothpick inserted into middle comes out clean. Cool brownies completely.

For frosting, beat together 3/4 cup softened butter and powdered sugar with an electric mixer on medium speed. Slowly add milk until frosting consistency. Beat in mint extract and desired amount of green food coloring until well combined. Stir in chocolate, then spread over cooled brownies.

https://www.youtube.com/watch?v=3XWHMwyEWU4

How to make Easy Mint Chip Brownies,  combines one of my best homemade fudgey chocolate brownies recipe and easy mint chip frosting! FULL RECIPE: https://snappygourmet.com/mint-chip-brownies-recipe/

Mint Chip Brownies Recipe Movie

Pecan Pie Brownies are a yummy dessert mashup combining rich chocolate brownies and pecan pie.

Pecan Pie Brownies

box Brownie mix (for 9x13 pan)

Brownie Mix Ingredients listed

corn syrup

butter

pecans (chopped)

Preheat oven according to brownie package instructions.

Mix brownie batter according to package instructions.

Combine the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan and cook over medium heat stirring often.

Pour brownie batter into a greased 13x9 inch baking dish and place in oven to bake for 15 minutes (half of the total bake time on your brownie package instructions).

As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes).

Stir the chopped pecans into the mixture and continue to cook for 2-3 minutes more. (It should be a pourable consistency but not liquid.)

When the brownies are done with their pre-baking, pour the pecan mixture over the top and gently spread it around to all of the edges.

Place the baking dish back in the oven to bake an additional 25-30 minutes, or until the pecan pie layer is mostly set but still a little jiggly.

Cool completely before serving.

Very delicious, would definitely make again!

Thank you so much for sharing!  It looks delicious!  I want to try something new for my husband and this is perfect

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The most viewed brownies from scratch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Espresso Brownies - gluten...

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The most viewed brownies from scratch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine