Indulge in the simplicity and decadence of easy homemade brownies with this one-bowl recipe that guarantees a fudgy, chocolatey dessert with minimal effort. Perfect for any gathering or just a night in, these brownies are a breeze to make and even easier to love. They bake up with a crinkly top and rich, fudgy center that beats any boxed mix!
If you are searching for the best brownie recipe, look no further than these easy homemade brownies. This fudgy dessert is perfect for chocolate lovers looking to satisfy their cravings with a classic treat that never goes out of style. This homemade brownie recipe is straightforward, using simple ingredients to create a batch of brownies that promise a moist, rich, and indulgent experience with every bite.
Favorite Brownie Recipes
- Butter: The foundation for rich flavor and fudgy texture.
- Brown sugar: Adds moisture and a deeper, caramel-like sweetness.
- Granulated sugar: Balances the sweetness and contributes to the crackly top.
- Eggs: Bind the brownie batter and add to the fudgy consistency.
- Vanilla extract: A splash of vanilla enhances the chocolatey goodness.
- Unsweetened Cocoa powder: The key to the rich chocolate flavor; opt for high-quality for best results.
- All-purpose flour: Provides structure without making the brownies cakey.
- Baking powder: Just a touch for a slight lift.
- Salt: A pinch to balance the flavors.
Step by Step Instructions
In a medium-sized saucepan over medium heat, melt the butter. Remove from heat and stir in sugars. Allow the mixture to cool for 5 minutes.
Whisk in the eggs and vanilla extract into the butter/sugar mixture until smooth.
Mix in the cocoa powder until no lumps remain.
Fold in the all-purpose flour, baking powder, and salt until just combined, being careful not to overmix.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, or until a toothpick inserted comes out with moist crumbs.
Tip: For a more pronounced chocolate flavor, consider adding a tablespoon of instant espresso powder to the chocolate mixture.
- Dairy-Free: Substitute regular butter with dairy-free alternatives.
- Gluten-Free: Use gluten-free flour instead of regular flour.
The right equipment can make a difference in your baking. I use a 9×9-inch metal pan which conducts heat well for even baking. If you use a glass or ceramic pan, you may need to adjust the bake time.
How to Store Brownies
To ensure that your easy homemade brownies maintain their moistness and fudgy texture, proper storage is key. Once the brownies have completely cooled to room temperature, transfer them to an airtight container. This container should seal tightly to prevent air from drying out the brownies. If you don’t have an airtight container, you can double-wrap the brownies in plastic wrap, ensuring that every edge is covered to lock in freshness.
Keep the container at room temperature, ideally in a cool, dark place like a pantry or kitchen cabinet away from direct sunlight or heat sources. Stored like this, your brownies will stay fresh and delicious for up to 4 days. You can also store the brownies in the fridge for up to 5 days. If you prefer a warm brownie, just heat it in the microwave for a few seconds before serving.
How to Freeze Brownies
After your brownies have cooled, if you wish to freeze them, you can either freeze the entire slab or cut the brownies into individual servings. Wrap each brownie or the whole slab tightly in plastic wrap. Go over it again with a layer of aluminum foil, which helps prevent freezer burn and keeps any odors from permeating your dessert.
Place these wrapped brownies into a heavy-duty freezer bag or airtight container. If using a bag, squeeze out as much air as possible before sealing. Label the bag or container with the date, so you know how long they’ve been stored.
When the time comes to enjoy, there’s no need to thaw your brownies for hours. Remove the desired amount from the freezer, unwrap, and let them sit at room temperature for about 15 to 30 minutes. They will become soft and chewy as though they were just baked. Alternatively, for a quick warm treat, you can microwave a brownie for about 20 seconds or until it’s gently warmed through.
- Room temperature ingredients: Ensure your eggs are at room temperature for the best texture.
- Do not overmix: Mix the batter until just combined to keep the brownies fudgy.
- Quality matters: Use high-quality cocoa powder for a richer chocolate flavor.
- Check doneness: Use the toothpick test for perfect fudgy brownies—look for moist crumbs, not wet batter.
- Cooling time: Let the brownies cool completely in the pan for a clean cut.
- Add-ins: Fold in 1/2 cup of your favorite chocolate (milk chocolate, white chocolate chips, semi-sweet chocolate chips, or dark chocolate chips).
- Ice Cream: Add a scoop of ice cream for an indulgent treat.
Frequently Asked Questions
The texture of brownies, whether fudgy or cakey, is largely determined by the ratio of flour to fat and the amount of eggs used. Fudgy brownies have a higher fat-to-flour ratio, meaning there’s more butter or oil and less flour used. Additionally, using fewer eggs contributes to a denser, fudgier texture because eggs act as a leavening agent which can make the brownies lighter and more cake-like.
On the other hand, cakey brownies will often have a bit more flour and might include an extra egg to introduce more air into the batter, giving them a lighter, airier structure. The use of baking powder can also contribute to creating a cakey texture by providing additional leavening. For brownies with a fudgy interior and a delicate, cake-like top, the key is to strike the right balance in these ingredients and to avoid overmixing the batter, which can introduce too much air and lead to a cakey texture.
Yes, you can. Adding chocolate chips or chocolate chunks to the batter add additional chocolate flavor and creates little pockets of melted chocolate throughout the brownies. For the best results, fold in the chocolate chips after the dry ingredients are just combined so they stay evenly distributed.
Brownies are done when the edges start to pull away from the sides of the pan, and a toothpick inserted into the center comes out with a few moist (not wet) crumbs clinging to it. The surface should be slightly firm to the touch, but there should still be a bit of a jiggle under the crust. If the toothpick is clean, you may have overbaked them, and if there’s wet batter, they need more time.
Doubling the recipe is certainly possible for larger gatherings. You would use a 9×13 inch pan and increase the baking time slightly. Keep an eye on them and use the toothpick test to check for doneness. It’s important to distribute the batter evenly in the pan to ensure uniform baking.
Brownies can last in the fridge for up to about 1 week when stored correctly. To refrigerate brownies, first ensure they have cooled completely after baking. Then, wrap them individually with plastic wrap, which helps maintain moisture and prevents them from absorbing any odors from the fridge. For added protection, place the wrapped brownies in an airtight container. The cooler temperature of the fridge not only keeps them fresh for a longer period but can also preserve their fudgy texture.
When you’re ready to eat the brownies, take them out of the fridge and let them come to room temperature for the best flavor and texture. If you prefer them a bit warm, you can always give them a short burst in the microwave for a just-baked taste.
It’s essential to let brownies cool completely before slicing to achieve clean cuts and the best texture. This usually takes about 30 minutes to an hour at room temperature. However, if you want to speed up the process or enjoy denser, fudgier brownies, you can place the brownie pan in the refrigerator after it has cooled down a bit from the oven. Cooling in the fridge can take about 20-30 minutes. Remember that brownies will continue to set as they cool, so cutting them too early can lead to them falling apart or creating messy edges. If you’ve used parchment paper, you can lift the entire slab out of the baking pan to cool on a wire rack, which allows air to circulate and speeds up the cooling process.
Cutting brownies cleanly is all about timing and the right tools. First, you must allow the brownies to cool completely after baking; this could take a couple of hours at room temperature. For even cleaner cuts, chill the brownies in the refrigerator. Once cool, use a sharp knife to cut the brownies. For the cleanest edges, heat the blade of the knife under hot water, and then dry it before making each cut. This method melts through the chocolate and helps prevent the brownie from sticking to the knife. Wipe the knife clean between cuts to ensure that each brownie has neat, sharp edges. Another method is to use a plastic knife, which tends to cut through brownies with less sticking than a metal blade.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Homemade Fudgy Brownies
- 9×9-inch pan
- 1 cup butter
- 1 ½ cup brown sugar
- ½ cup granulated sugar
- 4 eggs room temperature
- 2 tsp vanilla extract
- 1 cup cocoa powder
- ⅔ cup all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Preheat oven to 350 degrees F. Line a 9×9-in pan with parchment paper overhanging the sides.
- In a medium size saucepan over medium heat, melt butter. Remove from heat and stir in sugars. Allow the mixture to cool for 5 minutes.
- Whisk eggs and vanilla into the butter/sugar mixture. Mix in cocoa powder.
- Gently fold in the flour, baking powder, and salt until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out with moist crumbs. Allow the brownies to cool on a wire rack before slicing into squares.
Photos by Ashleigh Scott