Classic Homemade Brownies Recipe

I’ve perfected a classic brownie formula I call Moist Homemade Brownies and I’m ready to reveal the single pantry tweak that makes it stand out.

I still remember pulling a pan of brownies from the oven; the top cracked just right and something about it made me pause. These classic homemade brownies come out chocolatey and dense but not so heavy you need a shovel, and using unsalted butter with semi-sweet chocolate gives that shiny, almost mirage like crust people fight over.

Folks toss around names like Melted Chocolate Brownies or Fudgy Chocolate Chip Brownies when they try to copy this vibe, but this is the version I reach for when I want something simple, a little nostalgic, and dangerously easy to devour.

Ingredients

• Unsalted butter: Rich source of fat and vitamin A, makes brownies fudgy and moist.
• Semi sweet chocolate: Provides antioxidants, intense chocolate flavor, adds sweetness and velvety texture.
• Granulated and brown sugar: Sugars give sweetness, caramel notes from brown sugar, mainly empty calories.
• Eggs: Bind ingredients, add protein and structure, help brownies rise a little.
• All purpose flour: Adds carbs and gluten, creates chew and body, not very nutrient dense.
• Unsweetened cocoa powder: Concentrated chocolate flavor, low fat, some antioxidants and subtle bitterness.
• Walnuts or pecans optional: Add crunch, healthy fats, fiber and a nutty bite.
• Chocolate chips optional: Extra melty pockets, more sweetness, boosts chocolate intensity and texture.

Ingredient Quantities

• Unsalted butter, 1/2 cup (113g) melted
• Semi-sweet chocolate, 8 oz (225g) chopped
• Granulated sugar, 1 cup (200g)
• Light brown sugar, 1/4 cup (50g) packed
• Large eggs, 2
• Pure vanilla extract, 1 teaspoon
• All-purpose flour, 3/4 cup (95g)
• Unsweetened cocoa powder, 1/4 cup (25g)
• Salt, 1/2 teaspoon
• Optional: chopped walnuts or pecans, 1/2 cup (60g)
• Optional: chocolate chips, 1/2 cup (90g)

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang, and lightly grease the paper and sides with a little butter or cooking spray.

2. Put 1/2 cup (113g) melted unsalted butter and 8 oz (225g) chopped semi-sweet chocolate in a heatproof bowl and melt until smooth, either over a double boiler or in the microwave in 20-30 second bursts, stirring between each burst. Let it cool for a couple minutes.

3. In a large bowl whisk together 1 cup (200g) granulated sugar and 1/4 cup (50g) packed light brown sugar, then add 2 large eggs one at a time whisking after each, stir in 1 teaspoon pure vanilla extract, then pour in the slightly cooled chocolate-butter mixture and mix until combined.

4. Sift or whisk together 3/4 cup (95g) all-purpose flour, 1/4 cup (25g) unsweetened cocoa powder and 1/2 teaspoon salt so there are no lumps.

5. Fold the dry ingredients into the wet mixture gently until just combined, dont overmix or youll lose fudginess.

6. Fold in optional add-ins if using: 1/2 cup (60g) chopped walnuts or pecans and/or 1/2 cup (90g) chocolate chips, but dont overdo it.

7. Pour the batter into the prepared pan, spread it evenly and tap the pan once or twice on the counter to remove big air bubbles.

8. Bake at 350°F (175°C) for about 20-25 minutes; the edges should look set and slightly pulling away, the center should still be a little soft and a toothpick should come out with moist crumbs not wet batter.

9. Cool completely in the pan on a wire rack for at least an hour for fudgy brownies (or chill 30 minutes to make cutting easier), then lift out with the parchment overhang and cut into squares. Tip: for shiny crackly tops whisk the sugars and eggs well, and for clean slices warm a sharp knife between cuts.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment paper leaving an overhang so you can lift the brownies out easy
2. Heatproof bowl or microwave-safe bowl, for melting the chocolate and butter
3. Small saucepan, if you want to melt the chocolate over a double boiler on the stove
4. Large mixing bowl, to combine sugars, eggs and chocolate mixture
5. Whisk, to beat the eggs and sugars (this helps get a shiny crackly top)
6. Rubber spatula, for folding in flour and scraping the bowl clean
7. Measuring cups and spoons, for accurate amounts of flour, sugar, cocoa etc
8. Sifter or fine-mesh sieve, to remove lumps from the flour and cocoa powder
9. Wire cooling rack, to let the brownies cool completely for fudgy texture
10. Sharp knife (warm between cuts) and a bench scraper or spatula to get clean squares

FAQ

Classic Homemade Brownies Recipe Substitutions and Variations

• Unsalted butter (1/2 cup / 113g): swap for melted coconut oil or neutral vegetable oil, about 1 to 1 by volume. Coconut will add a faint coconut taste, veg oil keeps it neutral. Expect slightly fudgier brownies.
• Semi-sweet chocolate (8 oz / 225g): use chocolate chips or bittersweet chocolate 1 to 1. If you pick milk chocolate, cut the granulated sugar by about 1 to 2 tbsp since milk chocolate is sweeter.
• Large eggs (2): make flax eggs, 1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit 5 minutes. Gives a denser fudgy texture, good if you want a vegan option.
• All-purpose flour (3/4 cup / 95g): substitute a cup for cup gluten free flour blend by weight, and add about 1/4 tsp xanthan gum if the blend lacks it. Or for a richer low carb try almond flour but use a bit less and expect a more crumbly brownie.

Pro Tips

1) Weigh the flour if you can, its the easiest way to keep them fudgy. If you must use measuring cups, spoon the flour into the cup and level it, dont pack it down or youll end up with cakier brownies.

2) Melt chocolate and butter slowly and let it cool until just warm, not hot, before you mix it with the eggs or they might scramble. Microwave in short bursts and stir well. A pinch of instant espresso powder really wakes up the chocolate.

3) Whisk the eggs and sugars until pale and ribbon-like for that shiny crackly top people love. You dont need forever, about a minute or two by hand or less with a mixer is usually enough.

4) Fold the dry ingredients in gently and stop as soon as the streaks disappear, dont overmix or youll lose fudginess. If you use nuts, toast them first and chop them into bigger chunks for better texture, not dust.

5) Take them out when a toothpick comes out with moist crumbs, not wet batter. Cool completely in the pan, then chill 20-30 minutes to firm them up for clean cuts, and run a sharp knife under hot water and wipe it between slices for neat squares. Also check your oven with a thermometer so you dont accidentally overbake.