We have experimented with many variations of Homemade Brownie Recipes, and the family has declared this THE BEST HOMEMADE BROWNIE RECIPE!
They are perfectly fudgy, moist inside, and full of chocolate flavor.
They are easy to make, everything mixed in one bowl!
The recipe below does NOT include nuts, due to an allergy, but you can certainly add some in, and the pictures include a version with nuts!
To add nuts, finely chop about 1/2 cup of the mix-in of your choice (pecans, almonds, walnuts, mint chips, peanut butter chips, caramel chips, and even extra chocolate chips for an extra boost of chocolate flavor).
HOW TO MAKE HOMEMADE BROWNIES:
- Preheat your oven to 350 degrees.
- Spray pan with nonstick baking cooking spray
- Get out a medium sized mixing bowl, and a rubber spatula.
- Combine dry ingredients.
- Fold in the wet ingredients right into the dry ingredients.
- You CAN using a mixing stand or hand mixer if desired, just keep it on low.
- Stir until just combined, then pour the batter into a pan and bake.
Once you remove the brownies from the oven, let them cool slightly. They are best served warm and gooey! Feel free to top with some vanilla ice cream!
TIPS FOR HOMEMADE BROWNIES:
- Do NOT over bake: Brownies baked too long will end up dry and crumbly. Start checking the brownies 5-10 minutes before the recipe says that they should be done. Insert a cake tester in the center to check doneness. It should come out clean and dry, without any batter on it.
- Add an extra egg or egg white: Adding a full egg will give you more cake like brownies. Adding an extra egg YOLK to make them chewier.
- Use a dusting wand to lightly sprinkle on some powdered sugar.
SHOULD I USE A METAL OR GLASS PAN?
You can use either!
I find that my metal pans result in crunchier edges, and I need to reduce the oven temp by 25 degrees.
With a glass pan, you may need to add about 5 minutes of baking time.
You can also use a BROWNIE BAR PAN if everyone prefers crunchy edges!
How to store leftover Homemade Brownies:
Slice leftover brownies into individual squares and store in an airtight container at room temperature; they’re best eaten within 1 to 2 days.
How to FREEZE Brownies:
To freeze brownies, allow them to cool completely, but do not cut them into individual servings. Wrap them up tightly in plastic wrap, then wrap again with heavy duty aluminum foil, and place inside a large freezer safe ziploc bag. You can freeze up to 3 months, so be sure to LABEL AND DATE before placing in the freezer. When ready to serve, thaw at room temperature before cutting into individual servings. You can warm in the microwave or oven before serving, if desired.
- 1 Stick Butter, melted
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup Self Rising Flour (if you use All Purpose, add 1/4 tsp Baking Soda and 1/4 tsp Salt)
- 2 eggs
- 1/3 cup Cocoa Powder (I use Hershey’s)
- Choice of nuts, if desired
Preheat oven to 350.
Spray 9 inch baking pan with non-stick cooking spray.
Melt butter on stove top
Mix melted butter, sugar, and vanilla extract in a small bowl
Add eggs to mixture, stirring well
Mix dry ingredients in a medium bowl (flour and cocoa powder)
Add wet mixture to the dry ingredients bowl until well blended
Pour into baking dish
Bake 20 minutes
Amount Per Serving: Calories: 249Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 188mgCarbohydrates: 30gFiber: 1gSugar: 22gProtein: 3g
These are a few items I find helpful in my own kitchen when preparing Homemade Brownies:
Don’t miss these additional delicious Brownie Recipes here at When Is Dinner:
- Brownie Christmas Trees
- Chocolate Mint Brownies
- Frankenstein Brownies
- Strawberry Cheesecake Brownie Cups
- Mummy Brownies
- Christmas Tree Brownies
- Frosted Brownie Bites