There’s nothing quite like the rich, fudgy perfection of homemade brownies straight from your oven. These decadent treats boast a crackly top, a gooey center, and an intense chocolate flavor that’s impossible to resist. With just 10 minutes of prep and 30 minutes of baking, you’ll have a batch of brownies that’s far superior to any boxed mix. The aroma alone will have everyone gathering in the kitchen, eager for a taste.
Each bite delivers a perfect balance of sweetness and richness, with a melt-in-your-mouth texture that’s utterly satisfying. Whether you’re indulging solo or sharing with friends, these brownies are a guaranteed crowd-pleaser. Plus, they’re made from scratch, so you know exactly what’s going into every delicious, homemade square.
Ingredients for Homemade Brownies from Scratch
- 12 Tablespoons (170 g) unsalted butter, cut into Tablespoon-sized pieces
- ½ cup (100 g) semisweet chocolate chips (or a 4 oz semisweet baking bar, chopped)
- ½ cup (50 g) natural cocoa powder (unsweetened)
- ½ teaspoon instant coffee grounds (optional, enhances chocolate flavor)
- ¾ cup (150 g) sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips (for extra richness)
Step-by-Step Instructions
- Preheat oven to 350°F (177°C) and line a 9×9 baking pan with parchment paper for easy removal.
- Melt butter and chocolate: In a large microwave-safe bowl, combine butter and ½ cup (100g) semisweet chocolate chips. Microwave for 30 seconds, stir well, then microwave in 15-second intervals, stirring after each, until fully melted and smooth.
- Add cocoa and coffee: Stir in cocoa powder and instant coffee (if using) until fully combined.
- Mix in sugars: Add both sugars and stir until completely incorporated.
- Incorporate eggs: Add eggs one at a time, stirring well after each addition. Stir for an additional 30 seconds to create a crackly top.
- Add vanilla and salt: Stir in vanilla extract and salt.
- Fold in flour: Add flour and mix thoroughly until no streaks remain. The batter cannot be overmixed, so ensure it’s well combined.
- Stir in chocolate chips: Fold in ¾ cup (150g) semisweet chocolate chips for extra richness.
- Spread batter: Pour the batter into the prepared pan and spread evenly.
- Optional chilling: For crackle-topped brownies, refrigerate the pan for 15-30 minutes before baking.
- Bake: Bake at 350°F (177°C) for 30-35 minutes, or until a toothpick inserted in the center comes out slightly fudgy but not wet with batter.
- Cool and serve: Allow the brownies to cool completely before cutting into squares and serving.
Perfect Pairings: Toppings and Serving Ideas
Elevate your brownies with a scoop of vanilla ice cream and a drizzle of warm caramel sauce for a decadent dessert. For a simpler treat, dust them with powdered sugar or serve with a dollop of whipped cream. Pro tip: Add a sprinkle of sea salt on top to balance the sweetness and enhance the chocolate flavor.
Storing and Reviving Your Brownies
Store your brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To keep them extra fresh, place a slice of bread in the container—it helps retain moisture. For a warm, gooey treat, microwave a brownie for 10-15 seconds before serving.
Easy Recipe Variations to Try
Switch things up by adding ½ cup of chopped nuts like walnuts or pecans for a crunchy texture. For a minty twist, fold in ½ teaspoon of peppermint extract or top with crushed candy canes. Feeling adventurous? Swirl in a few tablespoons of peanut butter or Nutella before baking for a rich, indulgent flavor.
Time-Saving Tips for Busy Bakers
To save time, melt the butter and chocolate in a heatproof bowl over a pot of simmering water instead of using the microwave. No need to chill the batter if you’re in a hurry—just bake it right away for slightly less crackly tops but equally delicious results.
Essential Equipment for Brownie Success
Use a 9×9 baking pan for even baking and easy cutting. A silicone spatula is perfect for stirring the batter thoroughly, and parchment paper ensures your brownies lift out cleanly. Don’t forget a toothpick to test for doneness—it should come out slightly fudgy but not wet.
Homemade Brownies from Scratch
Ingredients
- 12 Tablespoons unsalted butter cut into Tablespoon-sized pieces
- ½ cup semisweet chocolate chips or you may use a 4 oz semisweet baking bar, chopped
- ½ cup natural cocoa powder unsweetened
- ½ teaspoon instant coffee grounds optional
- ¾ cup sugar
- ¾ cup light brown sugar firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350F and line a 9×9 baking pan¹ with parchment paper²
- Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl. 12 Tablespoons (170 g) unsalted butter, ½ cup (100 g) semisweet chocolate chips
- Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
- Add cocoa powder and instant coffee (if using), stir well.½ cup (50 g) natural cocoa powder (unsweetened), ½ teaspoon instant coffee grounds
- Add sugars, stir until completely combined.¾ cup (150 g) light brown sugar, ¾ cup (150 g) sugar
- Add eggs, one at a time. After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).2 large eggs + 1 large egg yolk
- Stir in vanilla extract and salt.1 teaspoon vanilla extract, ½ teaspoon salt
- Add flour, stir until completely combined. You cannot overmix this batter, make sure it is mixed very well.1 cup (125 g) all-purpose flour
- Stir in chocolate chips.¾ cup (150 g) semisweet chocolate chips
- Spread into prepared 9×9 pan.
- Optional: for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don’t have the patience to wait!).
- Remove from refrigerator and bake on 350F (177C) for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.
- Allow to cool before cutting and serving.