.jpg)
1 year ago
92
PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY
Orgo-Life the new way to the future Advertising by AdpathwayThis post may contain affiliate links. Please read our disclosure policy.
This homemade brownie recipe is mouthwateringly moist and gooey with a crackly top.
Made with pantry basics, like cocoa powder, butter, sugar, eggs, and a (secret!) dash of espresso powder, these homemade brownies taste like they came from a specialty bakery.
- Flavor: Rich, fudgy, and loaded with chocolatey goodness – plus melty chocolate chips in every bite!
- Skill Level: This recipe is great for beginners. Mix everything in a single bowl, pour into a pan, and bake. It’s that easy!
- Freezing: Freeze a tray or individual pieces for up to one month.
What’s in Homemade Brownies?
- Brownie Batter: Use real butter, oil, large eggs, plain white flour, and sugar, and a dash of vanilla extract as the brownie base.
- Cocoa: Use natural or Dutch cocoa powder for a rich chocolate flavor. Using Dutch cocoa powder will give these brownies a deeper color.
- Chocolate Chips: These are the key to chewy, fudgy goodness! Use any kind of chocolate chips or go half dark and half white chips for a fun look.
- Espresso Powder: Espresso powder or instant coffee makes brownies and chocolate cake extra rich, and chocolate pudding has that deeply rich, fudge-like flavor.
Favorite Additions
- Brownies are built for mix-ins! Add nuts, coconut, dried fruit, mini M&Ms, or chopped peanut butter cups.
- Serve with a scoop of ice cream and a drizzle of strawberry sauce for a fancy dessert or a simple dollop of homemade whipped cream and fresh blueberries.
- Eggs should be at room temperature for extra light and fluffy brownies. If they aren’t at room temperature, simply place them in a bowl with warm water while the rest of the ingredients are being gathered.
- Brownies taste best when they aren’t overmixed or overbaked. It’s okay if a little bit sticks to a toothpick inserted into the center; this means they’ll stay extra gooey even after they’re cooled.
- Parchment paper (or aluminum foil) is a must-have for releasing brownies from the pan, and it makes cleanup a cinch.
- Be sure brownies are thoroughly cooled before cutting. Using a plastic knife (brownies won’t stick to a plastic knife), cut into desired sizes.
- If using a regular knife, spray it with pan release between slices.
Keeping Homemade Brownies Fresh
Store homemade brownies in a covered container at room temperature for up to 4 days.
For a just-baked warmth, pop the brownies into the microwave briefly! They will be melt-in-your-mouth delicious and warm.
Chocolate Lover's Dream
Did you enjoy this Homemade Brownie recipe? Leave a comment and rating below.
4.92 from 197 votes↑ Click stars to rate now!
Or to leave a comment, click here!
Homemade Brownies
These homemade brownies are perfectly decadent, delicious, and loaded with chocolate chips!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- ▢ ½ cup butter melted
- ▢ 2 tablespoons vegetable oil
- ▢ 1⅓ cups granulated sugar
- ▢ ⅔ cup unsweetened cocoa powder
- ▢ 2 large eggs room temperature
- ▢ 1 teaspoon vanilla extract
- ▢ 1 teaspoon espresso powder or instant coffee
- ▢ ½ teaspoon salt
- ▢ ½ cup all-purpose flour
- ▢ 1 cup semi-sweet chocolate chips plus more for topping
Preheat oven to 350°F. Line a 9×9 pan with foil and coat with cooking spray.
Combine melted butter, oil, sugar, and cocoa powder in a large bowl. Stir until smooth.
Mix in the eggs, vanilla, espresso powder, and salt.
Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.
Spread the batter into the prepared pan & top with more chocolate chips if desired.
Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge.
Let cool before cutting.
- For quick and easy clean-up, line the baking dish with parchment paper or foil. This also allows for you to easily remove and cut brownies by lifting them out.
- Ensure eggs are room temperature, you can put them in a glass of warm water if you’ve forgotten to take them out early.
- Do not overcook, brownies should be cooked until a toothpick 1-inch from the edge of the pan comes out with just a few crumbs attached. They can and should be a little bit gooey in the middle.
- Make sure the brownies are completely cooled before cutting.
- Use a plastic knife if you have one, the brownies won’t stick to a plastic knife. A regular knife can be sprayed with oil or cooking spray before cutting the brownies.
Calories: 227 | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 133mg | Potassium: 135mg | Fiber: 2g | Sugar: 21g | Vitamin A: 213IU | Calcium: 17mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Snack
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipes you'll love
About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.
English (US) ·