Introduction
Homemade brownies are a decadent, crowd-pleasing dessert, loved for their fudgy texture, rich chocolate flavor, and crackly top. Perfect for potlucks, family gatherings, or satisfying sweet cravings, these brownies are simple to make and endlessly customizable. Their straightforward ingredients and quick preparation make them ideal for cooks of all levels. This recipe delivers classic fudgy brownies, adaptable for dietary needs, best served warm or at room temperature with a scoop of ice cream or a dusting of powdered sugar.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder (natural or Dutch-processed)
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chips (optional, for extra richness)
- Optional: 1/2 cup chopped walnuts or pecans for texture
For Serving:
- Optional: Vanilla ice cream, whipped cream, or powdered sugar
- Suggested Pairings: Cold milk, hot coffee, or hot chocolate
Step-by-Step Process
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper, leaving an overhang for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually fold dry ingredients into wet ingredients using a spatula, mixing until just combined. Avoid overmixing to keep brownies fudgy.
- Add Mix-Ins: Gently fold in chocolate chips and optional nuts, if using.
- Bake: Pour batter into the prepared pan, spreading evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). For fudgier brownies, avoid overbaking.
- Cool: Let brownies cool in the pan for 15-20 minutes. Use parchment overhang to lift brownies out, then cool completely on a wire rack for clean cuts (or serve warm for gooey texture).
- Serve: Cut into 16 squares (2×2 inches). Serve with optional ice cream, whipped cream, or a dusting of powdered sugar. Pair with suggested beverages like milk or coffee.
Tips for Better Homemade Brownies
- Use room-temperature eggs for a smoother batter; cold eggs may cause butter to seize.
- Melt butter gently to avoid scorching; microwave in 15-second bursts or use a double boiler.
- Sift cocoa powder to remove lumps for a silkier texture.
- Check doneness early (around 25 minutes) for fudgy brownies; a clean toothpick means they’re cakier.
- Use high-quality chocolate chips for richer flavor; dark chocolate (60-70% cocoa) adds depth.
- Line pan with parchment for easy removal; grease edges to prevent sticking.
- Cool brownies fully before cutting for neat squares; use a sharp knife dipped in hot water.
- Double the recipe for a 9×13-inch pan, increasing bake time to 30-35 minutes.
Variations and Customization
- Gluten-Free Brownies: Use a 1:1 gluten-free flour blend; ensure cocoa and chocolate chips are gluten-free.
- Vegan Brownies: Replace butter with vegan butter or coconut oil, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and choose dairy-free chocolate chips.
- Low-Sugar Brownies: Reduce granulated sugar to 1 cup and brown sugar to 1/4 cup; use a sugar substitute like erythritol.
- Mint Brownies: Add 1/2 tsp peppermint extract and top with crushed peppermint candies.
- Peanut Butter Swirl Brownies: Swirl 1/4 cup warmed peanut butter into batter before baking.
- Salted Caramel Brownies: Drizzle 1/4 cup caramel sauce over batter and sprinkle with sea salt.
- Cheesecake Brownies: Swirl 1/2 cup cream cheese mixed with 2 tbsp sugar and 1 egg yolk into batter.
- Cakier Brownies: Increase flour to 1 1/4 cups and baking powder to 1 tsp.
Storage and Serving Tips
- Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
- Reheat individual brownies in the microwave for 10-15 seconds for a warm, gooey texture.
- Freeze cut brownies in a single layer, wrapped tightly, for up to 3 months; thaw at room temperature.
- Serve at room temperature for classic texture or warm for a molten effect.
- Use leftovers in ice cream sundaes, milkshakes, or as a parfait layer.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Pair with a dessert wine like Port, espresso, or chocolate stout.
- Cut into smaller squares for bite-sized treats at parties.
Nutritional Information
Based on 16 servings (1 brownie each, with chocolate chips, without optional nuts or toppings):
- Calories: 230 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 110mg
- Total Carbohydrates: 29g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 3g
- Vitamin A: 8% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dessert is moderate in calories but high in fat and sugars due to butter and sugar. For dietary needs, try gluten-free or vegan variations. It’s cocoa provides antioxidants.
Conclusion
This homemade brownies recipe delivers a fudgy, rich dessert that’s perfect for any occasion, from casual cravings to special gatherings. Its simple preparation and indulgent flavors make it a favorite for home cooks. The chewy center and crackly top create an irresistible treat. This recipe is sure to become a go-to, cherished for its ease and decadence.
Homemade Brownies Recipe: Fudgy and Rich
Fudgy, rich brownies with a crackly top.
Ingredients
- 1 cup butter melted
- 1 ½ cups sugar
- ½ cup brown sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 cup flour
- ¾ cup cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 cup chocolate chips
- Optional: 1/2 cup nuts
- For Serving: Ice cream powdered sugar
- Suggested Pairings: Milk coffee
Instructions
- Preheat oven to 350°F; grease or line 9x9 pan.
- Whisk butter, sugars; add eggs, vanilla.
- Sift flour, cocoa, salt, and baking powder; fold into wet ingredients.
- Fold in chocolate chips, nuts. Spread in the pan.
- Bake 25-30 minutes until a toothpick comes out with moist crumbs. Cool 15-20 min.
- Cut into 16 squares; serve with ice cream, milk.
Notes
- Use room-temperature eggs for smoothness.
- Store at room temperature up to 3 days.
- Try the peanut butter swirl variation.
- Pair with hot chocolate.
