Fudgy Homemade Brownies from Scratch
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My homemade brownies from scratch are fudgy, decadent, so chocolatey and the batter can be made in just minutes! This has been a fan-favorite for over 8 years and will have you ditching the box-mixes for good. Recipe includes a how-to video and lots of tips for shiny, crackly brownie tops!
Brownies From Scratch
I first shared this homemade brownie recipe years ago and it’s remained one of my personal favorites ever since, a classic right up there with my chocolate chip cookies and easy apple pie. It’s served as the base of many of my other brownie recipes on my site (perhaps most deliciously, my cheesecake brownies) and is perfect for beginners 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 Should Try THIS Brownie Recipe:
- Intense chocolate flavor. Melted chocolate, cocoa powder, and added chocolate chips put these brownies over the top. Add a pinch of instant coffee or espresso powder to the batter for an even more decadent chocolate experience.
- Shiny, crackly tops. While it may seem like just aesthetics, shiny and crackly tops are something that I personally love about brownies and that I wanted my own version to have. I spent years cracking the code on this and am very happy to share what I’ve found with you (it’s all about mixing the eggs and sugar… more on this below!).
- Easy, for when you need a chocolate fix in a hurry! My homemade brownies come together in just 10 minutes. Minimal mess & no mixer needed.
- Perfected recipe (true brownie texture!). This recipe was carefully (and repeatedly) tested to yield brownies that are dense, fudgy, and super chocolatey with the aforementioned shiny, crackly tops. I must’ve baked 100 different batches before landing on this version.
Ingredients for Homemade Brownies
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 brownie recipe. 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! The egg whites play a critical role in giving you brownies with a shiny, crackly top. When coupled with the sugar and whipped, you’ll be able to achieve exactly that boxed-brownie look. An extra yolk enriches the batter and makes the brownies even more tender and fudgy.
- Chocolate. For intensely chocolatey homemade brownies we build the batter 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). Chocolate chips work in a pinch, but baking bars are best. Use semisweet baking bars, or, if you like a darker chocolate, use 60% cacao instead! Then, at the end, I do recommend mixing in some chocolate chips for an extra punch of chocolate.
- Instant coffee. If you’re someone who prefers dark chocolate, you’ll want to add this. It adds depth and enhances the chocolate flavor, particularly the more bitter flavors that you’ll find in dark chocolate. You can make things even more intense by swapping this with espresso powder, or if you’re not a fan feel free to omit it.
Sam’s Tip: These brownies were specifically and carefully designed to be dense and fudgy, and not cakey. However, if you like a lighter brownie you can stir in a quarter teaspoon of baking powder with the flour.
How to Make Brownies from Scratch
Whisk the eggs and sugar
I’ll usually melt my chocolate and butter together first (do this in intervals, stirring in between, just like when melting chocolate in the microwave). Then set this aside and combine your eggs and sugar and stir vigorously. Whisking together the eggs and sugar almost as if you were making meringue is critical to creating those shiny, crackly tops that you’ll see at the end!
The vigorous whisking can be an arm workout, but can absolutely be done by hand (usually takes me 60 seconds or so). You could alternatively use an electric mixer for this step!
Once the eggs are well-mixed, stir in your vanilla extract and salt.
Add the melted chocolate
Stir the melted chocolate into the batter. Everything should be thoroughly combined, but you don’t have to worry about whisking aggressively or vigorously, like you did with the eggs and sugar.
Finish the brownie batter & bake
Add the flour, followed by the chocolate chips. Once again, the batter just needs to be uniformly combined, no need to go crazy with mixing here! Once everything is combined, scrape your brownie batter into a 9×9″ baking pan, smooth it into an even layer (add a few more chocolate chips on top if you’d like, for good measure!) and bake!
SAM’S TIP: I recommend baking your brownies in a metal pan, as glass pans can take longer.
Frequently Asked Questions
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 years of making homemade brownies from scratch, I can tell you with confidence the secret is following a good recipe. Use one that recommends vigorously whisking the eggs and sugar, enriches the batter with melted chocolate, and for good measure adds a pinch of instant coffee or espresso. Obviously I’m biased, but my recipe really does crack the code for perfect brownies, and I’m excited for you to try it.
Unfortunately, a straight substitution of the chocolate called for with white chocolate yields results that are too sweet and a bit oily. However, I do have a white chocolate brownie recipe that I recommend you try instead, or for a chocolate-less version try my blondies!
More Chocolate Desserts
This is truly the easiest, ultimate, best homemade 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
Fudgy Homemade Brownies from Scratch
Equipment
Ingredients
- 12 Tablespoons (170 g) unsalted butter, cut into Tablespoon-sized pieces
- 4 oz (113 g) semisweet chocolate bar, chopped into small pieces (or 2/3 cup semisweet chocolate chips)
- ½ cup (50 g) natural cocoa powder (unsweetened)
- ½ teaspoon instant coffee grounds, optional
- ¾ cup (150 g) granulated 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 (127 g) semisweet chocolate chips
Instructions
- Preheat oven to 350F (175C) and line a 9×9 baking pan¹ with parchment paper²
- Combine butter and chopped chocolate in a large, microwave-safe bowl.12 Tablespoons (170 g) unsalted butter, 4 oz (113 g) semisweet chocolate bar
- Microwave in 25-second intervals, stirring well in between, until completely melted and smooth.
- Immediately add cocoa powder and instant coffee (if using), stir well.½ cup (50 g) natural cocoa powder (unsweetened), ½ teaspoon instant coffee grounds
- In a separate, medium-sized mixing bowl, combine sugars and eggs. Whisk vigorously, until well combined and lightened in color (at least 60 seconds of vigorous whisking, this ensures shiny, crackly tops! Feel free to use an electric mixer!).¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar, 2 large eggs + 1 large egg yolk
- Stir in vanilla extract and salt.1 teaspoon vanilla extract, ½ teaspoon salt
- Drizzle chocolate mixture into egg mixture and stir until completely combined.
- Add flour, stir until completely combined.1 cup (125 g) all-purpose flour
- Stir in chocolate chips.¾ cup (127 g) semisweet chocolate chips
- Spread into prepared 9×9 pan.
- Bake in center rack of 350F (175C) oven 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 (they'll be messy and seem underdone otherwise).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I originally shared this brownie recipe on 02/01/2017. I’ve made small changes to the recipe to make the tops crackly (changed the step for beating the eggs well instead of mixing the batter well as a whole), and I’ve updated some of the photos and added a video and tried to make the post itself more informative.
Can espresso powder be substituted for instant coffee?
Hi Elizabeth! It will work, but espresso powder is a bit more potent so you may want to reduce it slightly.
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!
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.
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! 🙂
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 ?
Hi Deniz! You shouldn’t have any issues melting the butter and chocolate in a pan. 🙂
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!
Turned out delish!
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!
Unfortunately it sounds like it was baked too long.
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!
Hi Mavis! They are great both ways. If you prefer them warm I would make them the day of. 🙂
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?
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!
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!
We’re so happy they turned out nicely for you, Elena 🥰
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
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
I have a peanut butter toffee mixture. Can I add this to the brownies?
Hi Julia! Without knowing exactly what you are using it’s hard to say how it would work.
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?
Hi Connie! That should work just fine. 🙂
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
I’m so glad you have enjoyed everything so much, Connie! 🙂
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.
I love this recipe so much, I’m making it again!
incroyable !! delicieux !!
thx for sharing 🙂
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!
Yummy brownies! They were a huge hit at my house!