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.
Since this recipe doesn’t having baking soda, do you think I’d be okay to use dutch processed chocolate?
Hi Debbie! You can use dutch processed. I don’t because I don’t really like the flavor in this recipe.
Hello Sam!!
I know I’ve commented on this recipe before but I just can’t help myself!! this recipe (and your page) have welcomed me lovingly into the world of baking!!! Today I had to get the recipe again because I didn’t have it on my phone (weird right?) but I wanted you to know that my now 17yo son insisted I made these for his sports teams game night because they “Just have to taste your amazing brownies mom” thank you for making memories for me and my children that seem to hold fast and true long after they have physically outgrown me. 🥰
From one mom to another,
I’m so so grateful.
Cherie
Hi Cherie! Aww! I am so honored/thrilled to hear this! This just made my day, truly. Thank you so much for sharing, and for trusting my recipes, it really means so much to me!! 💕
This recipe has changed. When I originally used it it was all chocolate chips, one bowl and had chilling the batter in the fridge. Where can I find that recipe?
Hi Erin! Notes about changes to the recipe have been added to the bottom of the post, you’ll find a link to the original as well. I discuss within the post the changes that were made, we now whisk the eggs and sugar vigorously instead which allows you to skip the chilling step. I hope that helps! 🙂
I seem to be the only one curious as to which bar chocolate you recommend, but that would make me very happy to know. I see that you use this technique in a number of your chocolate recipes, so one answer can get me going in a lot of delicious directions. Thanks in advance, Sam!
Michele
Hi Michele! I like to use Ghirardelli baking bars. 🙂
Really good! Thank you! If I double the recipe, would a 9 x 13 pan be sufficient?
Hi Sarah! They would be a bit thicker brownies if you double it and put it in a 9 x 13. You could increase it by 50% to put it in a 9 x 13.
The instructions seem to be missing steps? I’m left with a bowl of melted chocolate, butter, cocoa powder, and instant coffee and a separate bowl of eggs, sugar, vanilla, flour, and salt. I just combined the two and im hoping for the best.
Hi Ashkay! Did you scroll down to see all of the steps through 12?
Yes. I even had two other people look at it to make sure it wasnt a case of me with “mom brain” lol. In the instructions following the recipe, it calls for a separate bowl and it appears at no point, do we combine the melted chocolate mixture with the egg/sugar, etc. mixture. In the How to Make Brownies From Scratch section, it calls for one bowl. I have made these before and skipped the separate bowl part, because who likes extra dishes haha, but last night I was actually trying to following direct instructions, and that’s what I ran into.
I am so sorry! You’re right, while I was updating the post it looks like I inadvertently removed one of the steps (adding the chocolate to the egg mixture). I’m the one with the mom brain (because I am totally going to blame this on the kids causing chaos while I was working on it!). I’ve fixed the mistake, thank you so much for bringing it to my attention, everything should be good now (the melted chocolate gets mixed in with the eggs after the vanilla and salt are added). Please let me know if you see any other issues.
Same, there isn’t the step to combine the melted chocolate mix to the rest of the batter. I plan on just adding in at the end before baking.
I am so sorry! You’re right, while I was updating the post it looks like I inadvertently removed one of the steps (adding the chocolate to the egg mixture). I’m the one with the mom brain (because I am totally going to blame this on the kids causing chaos while I was working on it!). I’ve fixed the mistake, thank you so much for bringing it to my attention, everything should be good now (the melted chocolate gets mixed in with the eggs after the vanilla and salt are added). Please let me know if you see any other issues.
I hate to bake, but these Brownies make me look like a star every time, AND they’re so easy!
thank you so much, Sam.
Absolutely the best brownies I’ve ever made. I omitted the white sugar as I always cut the sugar in half for most recipes. Added walnuts. So good! Thank you!
We’re so happy you enjoyed them, Sandy! 🥰
Hi! I followed the recipe exactly; the flavor was great, but they were crumbly and dry. I made sure not to overbake or add too much flour, etc. Not bad, but I desire a chewier brownie. Thanks!
Hi Allie! Did you make any substitutions? If not a flour measurement issue is it possible your oven was running a bit hotter than it says causing them to bake more? Did you use the toothpick test to check for doneness?
These brownies are next level amazing!!! They are decadent and fudgy. The coffee really brings a new dimension to the chocolate. When they are warm they almost melt in your mouth. Add a scoop of vanilla ice cream and let your cares melt away 🥹
So glad they were such a hit, Gretchen! They really do make an amazing brownie sundae 🤤
these browines are amazing. we are never buying box anything ever again. This is the 2nd recipe I’ve made of yours and we loved the bread and absolutely love the browines. the only thing we did differently was melt butter and chocolate chips on the stove instead of the microwave I also had to use an 8×8 pan and let them cook just a couple more mins and they came out perfect. Thank you so much for sharing your recipes and doing all the hard work for us.
Best friking brownies ever, my classmates love them!!
I just made these brownies this morning. I will never go to a box mix again. The recipe is simple and the flavor is sooooo good!
Highly recommend!
I’ve made these brownies several times now. They always turn out perfect. Everyone loves them. So easy and minimal cleanup. I recently made them using 60% bittersweet Ghiradelli chocolate chips and they were a big hit.
I made these for the Super Bowl last night and I got so many compliments. It felt good too since I didn’t just add an egg and oil and a box of brownie mix. 🥰
I also love how you describe while you use certain ingredients, why you want thing room temperature etc… I have learned so much from you!
I’m so glad it was such a hit, April! 🙂
This is the brownie recipe you’re looking for! Excellent, fudge brownies that are easy to make. Saving this and I will be making them again and again. Thank you for sharing this!