My Best Homemade Brownies recipe produces perfectly fudgy brownies that are moist on the inside, crinkly on top, and full of chocolate flavor. They are super easy to make, and everything is mixed in one bowl which saves on the washing up!
Best Homemade Brownies
We have experimented with many variations of Homemade Brownie Recipes, and the family has declared this THE BEST HOMEMADE BROWNIE RECIPE!
My recipe produces the perfect brownie every time, a fudgy, chocolaty center and that crispy, crinkled top.
Brownies are such an easy bake and my homemade brownie recipe ensures brownies that taste better than any store bought brownie mix you can buy in a box.
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! So it all comes down to personal choice.
How to make Best Homemade Brownies:
- Preheat your oven to 350 degrees F.
- Spray pan with nonstick baking cooking spray.
- Get out a medium sized mixing bowl, and a rubber spatula.
- Combine the dry ingredients in the bowl.
- 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, set them aside on a wire rack to cool slightly.
Best Chocolate Brownie Recipe Ingredients:
- BUTTER: I use 1 stick of unsalted butter, which is melted before adding to the brownie batter. You can also use salted butter, but don’t be tempted to use margarine.
- SUGAR: I’ve used granulated white sugar to sweeten these brownies.
- VANILLA: The brownies are flavored with vanilla extract as it has the best flavor. You can use vanilla essence at a push.
- FLOUR: I use self raising flour, if you use all purpose flour you will need to add 1/4 teaspoon of baking soda and 1/4 teaspoon of salt).
- EGGS: 2 eggs are added to the brownie batter.
- COCOA POWDER: The chocolate flavor comes from cocoa powder, I use Hershey’s.
- NUTS: You can add your choice of nuts to the brownie batter, if desired
These easy chocolate brownies are perfect as they are, but brownies are also a great bake for adding in extra flavor and texture to. Here are some ideas:
- For an extra boost of chocolate flavor, stir through some milk chocolate or white chocolate chips.
- To add nuts, finely chop about 1/2 cup of nuts and stir through the brownie batter. Pecans, almonds and walnuts would be idea.
- Play with the flavors and add some mint chips, peanut butter chips, or caramel chips.
- Stir through some finely shredded orange zest for a chocolate, orange brownie.
Recipe hints & tips:
- Spray or line your pan with baking paper: Spray the pan with oil, or line it with baking paper, this will make removing the brownies a whole lot easier once they’re baked.
- 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 they are done. It should come out clean and dry, without any batter on it.
- Add an extra egg or egg white: Adding a WHOLE egg will give you more cake like brownies. Adding an extra egg YOLK to make them chewier.
- Use a dusting wand to lightly sprinkle over some powdered sugar just before serving.
Although you can serve them hot or cold, I think they are best served warm and gooey! Enjoy them as a dessert, warm with a scoop of your favorite vanilla ice-cream. Or serve them cold as an afternoon treat with your favorite hot drink.
Brownies also make a great addition to pot-lucks or school bake sales.
What makes brownies fudgy vs cakey?
The secret to a proper fudgy brownie is the fat-to-flour ratio. Fudgy brownies are higher in fat than cakey ones. Cakey brownie recipes contain more flour and usually some baking powder to help them to rise. So to ensure that gooey, fudgy center make sure you use plenty butter and chocolate.
Should I use a metal or glass pan to make Brownies?
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.
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
- 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