Better than box-mix by a thousand miles, these easy brownies from scratch are made in just one bowl! They’re outrageously fudgy, chocolatey, and absolutely irresistible. Recipe includes a how-to video!
Never Buy a Box-Mix Again
Toss the box-mixes (and their artificial flavors and whatnot) and scrap any other brownie recipe you may have saved, today I’m introducing you to your new favorite. This is an easy recipe for one bowl, ridiculously fudgy, chocolate-chip-stuffed, brownies from scratch.
I shared this recipe years ago and it’s one of my personal favorites on the blog, a classic right up there with my “worst” chocolate chip cookies. It’s been used over and over again here as base of many of my other recipes (most deliciously, my cheesecake brownies) and is perfect for beginner and advanced bakers alike.
At its core, this is really a no-frills, easy brownie recipe that really needs little introduction, but if you’re like me and love nerding out about nitty gritty recipe details, please read on (otherwise, hit that big “Jump to Recipe” button overhead!
Why You’ll Love This Brownie Recipe:
- Easy! Comes together in just one bowl in 10 minutes. Minimal mess & no mixer needed!
- Intense chocolate flavor. True chocolate lovers will enjoy the rich, fudgy decadence of these brownies coupled with the added chocolate chips!
- Shiny, crackly tops. While this may merely be an aesthetic issue, everyone loves those shiny meringue-like tops and this recipe delivers!
- True brownie texture. They’re moist, dense and chewy, no cakey brownies here!
Ingredients
We won’t go over every ingredient in detail (who has the time when there are brownies to be made!), but I think you should know what it is that truly makes these the best brownies from scratch. The ingredients are common enough, but there are a few extras mixed in, along with a bit of technique… (more on that later). Let’s dig in.
- Sugar. A blend of granulated and brown sugar is the way to go in almost every recipe, honestly, but especially here. The subtle molasses-ness of the brown sugar rounds out the flavor of the chocolate and adds extra chew to our brownies!
- Eggs… plus an extra yolk! While egg whites are important here and help account for the meringue-like crackly top (coupled with the above sugar), adding a whole extra egg, yolk and call, would make these brownies cakey. Adding an extra egg yolk enriches the brownies and makes them more tender and fudgy!
- Chocolate. When I make brownies from scratch I don’t mess around. For a truly intense chocolate flavor, we build the brownies on a base of melted chocolate and butter and then toss in some cocoa powder while the mixture is still warm (to help bloom it, as we do in my chocolate cake). This gives us the richest, chocolatiest (I’m being told this isn’t a word, but you know what I mean!) results possible. Oh, and then we toss in some chocolate chips at the end, too!
- Instant coffee. If you prefer chocolate that’s a bit on the darker side, this is a must-add. Just half a teaspoon of instant coffee granules enhances the chocolate flavor, particularly the more bitter flavors that you’ll find in dark chocolate.
Sam’s Tip: Chocolate chips work just fine here, but when I have baking bars on hand I much prefer to use them instead (for melting with the butter). Use semisweet baking bars, or, if you like a darker chocolate, use 60% cacao instead!
How to Make Brownies from Scratch
- Melt together butter and chocolate chips (or chopped chocolate bar). I recently shared in my post on how to melt chocolate in the microwave that it’s critical you heat the mixture slowly and in short increments, stirring well in-between. That applies here as well!
- Stir in the cocoa and instant coffee right away, while the mixture is still warm.
- Stir in the sugars and then the eggs. Add the eggs one at a time and stir vigorously after each addition. Is it a bit of an arm workout, sure, but it’s worth it for those crackly tops!
- Add the vanilla and salt and, finally, flour. Stir very well, then stir in some chocolate chips, spread into a 9″ pan and bake until a toothpick comes out fudgy.
Just one bowl and 10 minutes and you’ll truly have the best brownies from scratch… or really just the best brownies, period.
Tips for Perfect Brownies
- Melt the butter and chocolate slowly. I touched on this above, but it’s worth reiterating. Heat the butter and chocolate in 15-20ish second increments and stir well in between. If your mixture becomes gritty or grainy, it’s been heated too quickly or for too long and will need to be tossed.
- Stir the eggs very well. This step helps to encourage those delicate meringue-like crackly tops. With many of my recipes (like my muffins) I encourage mixing gently and slowly, but there’s no need to worry about over-mixing here.
- Chill the dough… or don’t. This one’s optional, but it’s a step I used to use consistently when making brownies from scratch. Chilling the dough in the refrigerator for as little as 30 minutes or for as long as overnight can give you a fudgier brownie with a cracklier surface. This is a tip I learned long ago from Bon Appetit. I wanted to include this because I used to always chill my brownies before baking, but recently I’ve been skipping this step to save time, and honestly no one has noticed a difference.
- Don’t over-bake. This will yield dry, tough brownies. Always better to slightly under-bake rather than over-bake. Your toothpick should yield fudgy crumbs (not wet batter, and make sure you didn’t accidentally spear a chocolate chip with your toothpick!). A completely clean toothpick indicates brownies that may be over-done.
FAQ
An extra egg yolk, a bit of brown sugar, real melted chocolate, a bit less flour than you might expect, and no baking powder or baking soda all contribute to the rich fudginess of these brownies. If your brownies turn out cakey after following my recipe, it may be that your flour was accidentally over-measured.
After lots and lots of testing, I can definitively say that butter yields the best flavor, the best crackly tops, and the best texture. While there’s a case to be made for substituting a small bit of the butter with some oil and most box-mixes do best with oil, I recommend using all butter when making brownies from scratch (and even recommend this in my homemade brownie mix).
Unfortunately, a straight substitution of the chocolate called for with white chocolate yields results that are too sweet and a bit oily. This is due to the ingredients that make up white chocolate. However, I do have a white chocolate brownie recipe that I recommend you try instead, or for a chocolate-less version try my blondies!
This is truly the easiest, ultimate, best brownie recipe. And I really think you are going to love it.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Brownies from Scratch
Ingredients
- 12 Tablespoons (170 g) unsalted butter cut into Tablespoon-sized pieces
- ½ cup (100 g) semisweet chocolate chips or you may use a 4 oz semisweet baking bar, chopped
- ½ cup (50 g) natural cocoa powder (unsweetened)
- ½ teaspoon instant coffee grounds optional
- 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
Recommended Equipment
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.
Notes
¹Using different pans
This recipe can also be made in a 13×9 pan, it will need to bake for about 16-18 minutes in a 13×9. I used a metal baking pan for this recipe, if you opt to use a glass dish keep in mind that the brownies may need to bake for longer.²Greasing the pan
Alternatively you may lightly grease the pan with butter — the parchment paper is a little wiggly when you’re trying to spread your batter into it, but I prefer it for ease of cleanup.Adding nuts
You may add chopped nuts to this recipe if you would like. Stir up to ¾ cup of nuts in at the end with the chocolate chips (you may leave out the chocolate chips if you prefer). Pecans and/or walnuts make great additions!Storing
Store brownies in an airtight container at room temperature for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally shared these brownies from scratch on 02/01/2017. Recipe remains the same, but I’ve updated some of the photos and added a video and tried to make the post itself more informative.
Elizabeth
Can espresso powder be substituted for instant coffee?
Sam
Hi Elizabeth! It will work, but espresso powder is a bit more potent so you may want to reduce it slightly.
PCHR
These are absolutely the best brownies! I think the key thing is to let them cool in the fridge after baking. Once they’ve cooled for an hour or two, they become extra fudgy and delicious!
Maria C.
300 grams of sugar + additional 250 grams of chocolate for 125 grams of flour? You can’t taste anything except for the excessive amount of sugar. Made this recipe with 100 grams of sugar and 100 grams of chocolate and still felt diabetic.
Sam
I think you simply have different tastes, I can’t imagine these brownies with just 100 grams of sugar and wouldn’t recommend that to anyone. Decadent dessert are what you can expect here, and they use sugar. I think a health page may be more your speed. Merry Christmas! 🙂
Deniz
I love your recipes; they are always easy to follow and turns out delicious! Haven’t tried this one yet, but I don’t have a microwave so I am not sure if I would have the same results if I melted the butter and chocolate in a pan ?
Sam
Hi Deniz! You shouldn’t have any issues melting the butter and chocolate in a pan. 🙂
Jacki Lear
I’ve got these in the oven now, but instead of adding the second batch of chocolate chips I did peanut butter chips. We’ll see!
Jax
Turned out delish!
Cat
I followed the recipe fully with the exception of the added chocolate chips, i found it to be very very fudgey and crumbly at the same time. It also took an hour to fully bake. The flavor was great though!
Sam
Unfortunately it sounds like it was baked too long.
Mavis
Hi Sam! I want to make these brownies for Saturday. I generally make your cakes and cookies because I’m not a brownie person. But your recipes are always amazing so I want to try it. I wonder is it better to make them the day before or the day of for the best taste? Thanks!
Sam
Hi Mavis! They are great both ways. If you prefer them warm I would make them the day of. 🙂
Mavis
Thank you Sam. I’ve decided to go with the turtle brownie. If I use this one as the base how will it be different? I believe you said this is more decadent?
Emily @ Sugar Spun Run
Hi Mavis! Yes, this standalone recipe is richer, so if you use it, your turtle brownies will be richer too. Sam specifically designed the turtle brownie base to pair with the rich topping so the final product wasn’t overly decadent. Hope that helps!
Elena
GREAT recipe!! These brownies are so rich! The recipe is very forgiving. I didn’t have enough cocoa powder, so I added a few more chocolate chips. I also ran out of light brown sugar, so I added a little dark brown and not even sure it was enough. I didn’t measure the instant coffee or the vanilla. That’s not how I usually bake, but I took a chance and it turned out so well! I didn’t have the patience for the refrigeration part and could hardly wait for them to be done baking. I also used an 8×8 pan and baked them for 40 minutes. This recipe is awesome and probably the best brownies I’ve ever had! Thanks for a great recipe for my files!
Emily @ Sugar Spun Run
We’re so happy they turned out nicely for you, Elena 🥰
Sammi O’Brien
Tastes good I think but I did 30 minutes thinking they were done and the middle was not even close to done. Didn’t realize until it was too late and oven was turned off. It’s my fault 🙁 so disappointed
Ann Tulloh
I put parchment in my cake tin followed by cardboard. then I put more parchment. That way I can take the brownies out intact.
And I make them the day before to get that crunchy top.
I live in Provence and I (modestly) consider my brownies the best of the region! so do my fans. I put 200gm of cooking choc with the butter to begin with. I’ll try doing them with 2 sugars.
My options can be choc chips, diced crystalised orange, diced caramels or After Eights cut up, peppermint extract. They’re all winners. Walnuts aren’t an option; they’re always there.
I’m looking forward to more of your recipes
Julia Chappa
I have a peanut butter toffee mixture. Can I add this to the brownies?
Sam
Hi Julia! Without knowing exactly what you are using it’s hard to say how it would work.
connie
HI Sam,
I want to make your brownie recipe for a rehearsal dinner. can I make them in. advance and freeze for a week or two, after baking of course?
Sam
Hi Connie! That should work just fine. 🙂
connie
Hi Sam,
Thank you. I love your vrecipies. thank you for sharing your knowledge and talent. I have started weighing my ingredients.What a difference. I will never go back to measuring cups. Baking is indeed a science
Sam
I’m so glad you have enjoyed everything so much, Connie! 🙂
Kiara
I absolutely love these! I made these with 1:1 gluten free flour and they turned out amazing and tasted the same as when I used regular gluten flour.
Brandie
I love this recipe so much, I’m making it again!
HELENE
incroyable !! delicieux !!
thx for sharing 🙂
Shaheen
Absolutely delighted with these homemade brownies! The recipe was straightforward, and the result was divine. The texture was spot-on—moist, fudgy, and incredibly chocolatey. I added some walnuts for extra crunch, and it was a perfect complement. Everyone in my family couldn’t get enough! These brownies are now a staple treat in our household. Highly recommended for anyone with a sweet tooth!
Ladonna Calvert
Yummy brownies! They were a huge hit at my house!