homemade brownies

<em>Chewy fudgy homemade brownies made completely from scratch. Try them with chocolate frosting and sprinkles on top! You will never make a box mix again, trust me.</em>

Chewy Fudgy Homemade Brownies

(115 grams) salted or unsalted butter*

chocolate

(150 grams) granulated sugar

(50 grams) packed light or dark brown sugar

eggs

vanilla extract

+ 2 Tablespoons (80 grams) all-purpose flour (spoon & leveled)

Tablespoons (11 grams) unsweetened natural or dutch-process cocoa powder

salt

(180 grams) semi-sweet chocolate chips

optional: chocolate buttercream

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly. Or melt in a large microwave safe bowl in 20 second increments, stirring after each. Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9&#215;9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour/spoon batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides. Frost with chocolate buttercream, if desired. Cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Me he enamorado de este brownie. Esta receta es la mejor que he probado hasta ahora, y he probado y hecho muchos brownies para fiestas y cenas porque a todos gusta. Muchas gracias por compartir toda tu sabiduría. Seguiré haciendo y probando tus recetas porque creo que nunca defraudan. Es una pena que tus libros no estén en español, aunque esto no es impedimento para que los compre. Saludos y un fuerte abrazo desde Coruña, Galicia (España).

https://www.youtube.com/watch?v=R5Ca3-GZH5o

Craving some ooey, gooey brownies? Nix the box mix, and instead, check your pantry for the simple ingredients you'll need to make the most decadent brownies you’ve ever tasted. Making homemade brownies from scratch has never been easier!

In this episode of Sprinkled, Sally McKenney from Sally's Baking Addiction shares her favorite Father's Day recipe: chewy fudgy brownies. This delicious recipe is the perfect treat to share with dad this summer. 

Watch more episodes of Sprinkled at https://grateful.co/sprinkled

Find more great recipes from Sally at https://sallysbakingaddiction.com/

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Homemade Chewy Fudgy Brownies Recipe

These brownies are SO good!! They'll be my new go-to when I want something fudgy and rich. I had a late-night chocolate craving  and had to adjust the recipe for my limited supplies, but they still turned out great. I halved the recipe (scrambled two eggs in a bowl and poured out 3/4 to get a "half" an egg) and baked them in a little 8x4 inch loaf pan. I also added 1/8 tsp of espresso powder, as I always do to chocolate-y things.

They baked in 45 minutes, still just a liiiittle uncooked in the middle (just like I wanted). I didn't even bother with frosting, since they don't need it. But next time, I may make a mint frosting to go with -- these would be a great fudgy base for a grasshopper bar.

These are The Most Delicious brownies I have ever eaten. You can’t make boxed brownies ever again after trying these. Yes, they are decadent, so savor every morsel!

I made the brownies the fudge one they were delicious was wondering if you could melt the chocolate chips in with the 2 ounces of semisweet chocolate

"You've never seen a happier dessert than a dessert with sprinkles!" ~Sally

BAhhahahahah!!!! LOVE that! You are 100% adorable and my total GO-TO for baking. My son loves your site (he's the one that turned me on to it) and he bakes all the time at college with his buddies. 

GREAT recipe! THANK YOU!!

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

The Best Fudgy Brownies Recipe By Tasty

oz good-quality chocolate, semi-sweet

butter, melted

sugar

all-purpose flour

cocoa powder

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

The Best Fudgy Brownies Recipe by Tasty

Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.

Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.

In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.

Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.

Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.

Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.

Slice, then serve with a nice cold glass of milk!

https://vid.tasty.co/output/33198/mp4_640x640/1496335960

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,

brown sugar

eggs, room temperature

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.

These homemade fudgy brownies without cocoa powder are delicious and so easy to make.  It takes only 10 minutes to prepare these from scratch, soft and moist brownies with the crackly top!

Fudgy Brownies without Cocoa Powder

(6 oz) semisweet chocolate, roughly chopped into small pieces

(2/3 cup) unsalted butter

(3/4 cup and 1 tablespoon) granulated sugar

(3/4 cup) all-purpose flour, (dip and sweep)

(4,6 oz) semisweet chocolate, roughly chopped

Preheat the oven to 350°F(177C°).  Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

Put the flour and salt if using in a small bowl and mix.Set aside.

Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted.  The butter shouldn’t be hot but warm.  Add the roughly chopped chocolate (with small pieces-170 grams-6 ounce) into the butter and stir with a spatula.  It may take 20-30 seconds until all the chocolate melts. Set aside.

Place the sugar and eggs into a large bowl and stir until it is just combined for almost a minute. Don’t over mix so the brownies will be fudgy instead of cakey. Mix in the vanilla.

Pour the butter-chocolate mixture into the sugar mixture and mix until combined, do not overmix.  

Add the flour and gently stir with a spatula until just totally combined.

Fold in the large chocolate chunks into the mixture.

Place the batter into the dish and bake for 35 minutes or until the toothpick has wet crumbs when inserted. When there are some crinkles on top, and the top of the brownies set, it is a sign that it is almost done.  The middle of the brownie may look puffy after baked but it will come back to normal as it cools. Check your oven after 30 minutes as baking time may change from oven to oven.

Let it cool in the pan at least 1 hour but preferably longer to cut neat slices. Cut into 12-16 slices.

These thick &amp; chewy &quot;better than the boxed&quot; homemade brownies are easy to make and oh so delicious. You will never go back to the boxed kind again!!

Homemade Brownies Recipe

all purpose flour*

11 tbsp unsalted butter ((1 stick +3 tbsp))

eggs (cold)

tsp baking soda

tbsp cornstarch**

tsp salt

tsp vanilla extract

chocolate chips (milk

semi-sweet baking bar* (chopped)

Preheat oven to 325 degrees. Line a 8x8 inch pan with parchment or foil, set aside.

In a microwave safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder.

In the bowl of a stand mixer add the warm (but not hot) butter/sugar mixture. With mixing speed on low add one egg at a time, mixing just until incorporated.

In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the chocolate chips and chunks.

Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and serving.

https://content.jwplatform.com/videos/g3769w3Q.mp4

These thick & chewy better than the boxed homemade brownies are easy to make and oh so delicious. You will never go back to the boxed kind again!!

Better Than The Box Brownies

My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they're simple to prepare!

Fudgy Cookies and Cream Brownies

unsalted butter

oz semi-sweet chocolate, coarsely chopped

(414 grams) sugar

(114 grams) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder

(130 grams) all-purpose flour

(153 grams) chopped Oreos (about 13-14 Oreos)

oz (about 2 cups) white chocolate chips

tbsp (90 milliliters) heavy whipping cream

tbsp (26 grams) powdered sugar

(138 grams) chopped Oreos (12 Oreos)

Preheat oven to 350 degrees. Grease a 9&#215;13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.

2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.

3. Add the sugar and whisk until combined.

4. Add the eggs and vanilla extract and whisk together to combine.

5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.

7. Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they&#8217;re done.

8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.

9. Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.

10. Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.

11. Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.

12. Store the leftover brownies in an air tight container at room temperature for up to a week.

I made these for a school function and they were a huge hit!! Delicious!

You have managed to merge two of my daughters favorite things! I will be making these for her this weekend! 

These are delicious. I made one modification and only used one cup of sugar instead of two and am so glad I did. They would’ve been way too sweet with two cups of sugar! 

These were the best brownies I've ever had. I made them a little late in the day, and cut a little square off the edge just to try, and no sooner had I done that than my taste buds forced me to cut a huge piece and eat it. Fudgy, creamy, different textures, and easy to make. YUM!

I just made these for my daughter to bring to a party at her teaching job. She needs hem for the morning. Can I put them in the refrigerator or should I leave them out? 

Lindsay, 
OK, so these were amazing, and I’m not surprised, because every recipe I make of yours is incredible. My guests RAVED about them. Now, I’ve been trying to find and come up with the perfect brownie recipe (for how I like them) as long as I can remember, and the base of these seem like it just might be it. Do you think the base would work out well on its own, without the Oreos? Maybe if I add some dark chocolate chips even...
Thank you!
Sara

Ummmm excuse me.. What have you done? These look so good! Going to make them tonight!

These were soooooo good. I can’t stop eating them!!!

Made this tonight as a test run for Christmas goodies next week.... oooooh boy they were fantastic. Definitely sweet, but it cured my sweet tooth for the night. I used 1.5 cups of sugar instead of 2 but that was my only sub. Thanks for sharing!! 

It is VERY rare for me to find a dessert that all of my family of 7 enjoys.  Everyone loved these brownies!  These are easy and delicious.  Great video as well.  Thanks for sharing the recipe.  :)

I love this recipe!! So easy to make and delicious! I made them as a trial in advance for Mother’s Day and i know my mum and rest of family will absolutely love them!

https://www.youtube.com/watch?v=0ksgtbIllPI

My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them! These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare! Recipe: https://www.lifeloveandsugar.com/fudgy-cookies-and-cream-brownies/

Cookies and Cream Brownies

Dense, fudgy, and chewy, this is truly the best brownie recipe! It requires only a handful of ingredients and a few minutes of time.

The Best Brownies

(142 g) semisweet chocolate, coarsely chopped

(21 g) unsweetened cocoa powder, sifted

(200 g) granulated sugar

(130 g) all-purpose flour, sifted

Adjust the oven rack to the lower third...

Adjust the oven rack to the lower third position, just below the center of the oven, and heat the oven to 350°F. Line an 8x8-inch pan with parchment paper or aluminum foil, leaving a 1-inch overhang on all sides. Spray lightly with nonstick spray and set aside.

In a medium heatproof bowl set over a...

In a medium heatproof bowl set over a pot of barely simmering water, melt the chocolate and butter, stirring constantly until the mixture is smooth. You can also microwave in 30-second intervals, stirring between each one.

Remove from heat and whisk in the cocoa...

Remove from heat and whisk in the cocoa powder. Set aside to cool slightly.

In a separate bowl, whisk the egg and...

In a separate bowl, whisk the egg and sugar, vanilla, and salt together until well combined and the mixture is frothy.

Add the warm chocolate mixture and whisk until...

Add the warm chocolate mixture and whisk until well combined.

Add the flour and use a silicone spatula...

Add the flour and use a silicone spatula to fold the batter together until no visible streaks of flour remain. 

Spread the mixture evenly into the prepared pan...

Spread the mixture evenly into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.

Cool on a wire rack to room temperature,...

Cool on a wire rack to room temperature, about 2 hours, then remove from the pan and cut into squares. 

https://mediavine-res.cloudinary.com/video/upload/emvjx5a1jiexxzblhsdi.mp4

The best chewy fudge brownies you can make at home.

These super fudgy homemade brownies are thick, rich, extra-chocolatey, and super moist. They&#39;re the ultimate homemade fudge brownie!

Super Fudgy Homemade Brownies

Tbsp butter (salted) (1.32)

Tbsp cooking oil (0.08)

cocoa powder (0.42)

eggs (0.42)

tsp vanilla extract (0.56)

salt (0.01)

all-purpose flour (0.05)

chocolate chips (0.83)

Preheat the oven to 350ºF. Melt the butter in a large bowl (or in a saucepot and then transfer to a bowl).

Add the cooking oil and cocoa powder to the melted butter and whisk until smooth.

Whisk the sugar into the chocolate mixture until evenly incorporated, then whisk in the eggs, vanilla extract, and salt.

Stir in the flour until it forms a thick batter. Finally, fold in the chocolate chips.

Prepare an 8x8-inch baking dish by coating it with butter or non-stick spray, then laying in a piece of parchment paper (the paper does not need to cover all sides of the dish). Add the brownie batter to the prepared dish, then spread it out evenly.

Bake the brownies in the preheated oven for 40 minutes. The brownies will be quite soft and moist, even when fully baked.

Remove the brownies from the oven and let them cool for 10 minutes before lifting them out of the baking dish. Slice into nine pieces and serve.

These are truly the Most Perfect Brownies Ever! These are rich, decadent and full of soul satisfying chocolate!

unsalted butter (melted)

Tablespoons vegetable oil

vanilla

all purpose flour

baking powder

Cocoa Powder

dark cocoa powder (I used Hershey’s special dark cocoa powder)

Preheat oven to 350 and spray a 9x13 baking pan with pan spray and line with parchment paper. Set aside.

In a medium bowl, whisk together butter, oil and sugar until well combined. Add in the eggs and vanilla and whisk until combined.

In another bowl, sift together the flour, salt, baking powder, and both cocoa powder. If you want a darker brownie, go ahead and use 1/2 cup regular cocoa powder and 1/2 cup dark cocoa powder. Gently mix the dry ingredients into the wet ingredients and mix until just combined. Gently stir in chocolate chips.

Pour batter into the prepared pan and bake for about 45-50 minutes, until a toothpick comes out clean. If you like your brownies a little more on the gooey side, bake for 40-45 minutes.

Allow the brownies to cool at least 30 minutes before serving. Pair with ice cream for a delectable treat!

The BEST Homemade Brownies! Moist, fudgy, chewy, and loaded with chocolate! This easy one-bowl recipe comes together in minutes. 

Fudgy Homemade Brownies

unsalted butter* (still warm/hot)

water

sugar (see note)

Preheat oven

Preheat oven to 350°F. Line an 8x8 (preferred) or 9x9 square pan with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Grease the foil/parchment.

Wet ingredients

Combine granulated sugar and hot butter in a large bowl. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crackly crust), the sugar will not fully dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.

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The most viewed homemade brownies 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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Chewy Fudgy Homemade Brownies

Chewy Fudgy Homemade Brownies

The Best Fudgy Brownies Recipe By T...

The BEST Homemade Brownies

Fudgy Brownies without Cocoa Powder

Homemade Brownies Recipe

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The Best Brownies

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