Brownies from Scratch

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!

Course brownies, Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings brownies

Calories 284kcal

Author Sam Merritt

Equipment

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

Instructions

Preheat oven to 350F and line a 9x9 baking pan¹ with parchment paper²
Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl.
12 Tablespoons unsalted butter, ½ cup 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 natural cocoa powder (unsweetened), ½ teaspoon instant coffee grounds
Add sugars, stir until completely combined.
¾ cup light brown sugar, ¾ cup 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 all-purpose flour
Stir in chocolate chips.
¾ cup semisweet chocolate chips
Spread into prepared 9x9 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.

Video

Notes

¹Using different pans

This recipe can also be made in a 13x9 pan, it will need to bake for about 16-18 minutes in a 13x9. 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