Just like warm Chocolate Chip Cookies or a slice of Chocolate Cake, this recipe is best homemade, and perfect for any occasion.
The Brownies We Love Most
Brownies make me so happy. The more chocolate, the better!! Homemade brownies are just one of those classic dessert recipes that always taste better made from scratch! We love this brownie recipe the most because:
Delicious. This recipe is rich, fudgy, and everything else you want in a brownie. Better than boxed. Once you get a bite of these chewy brownies, you’ll never want to use a box mix again! Always the right time. We love making brownies from scratch for all occasions! Birthdays, family get-togethers, school functions, or just an easy after-school snack.
Homemade brownies fresh out of the oven topped with cold Vanilla Ice Cream are pretty much heaven. And whether you like the middle piece or an edge piece, these fudgy brownies are too good to deny.
Ingredients
unsalted butter vegetable oil granulated sugar light brown sugar large eggs vanilla extract all-purpose flour unsweetened cocoa powder – Be sure to use unsweetened baking cocoa powder. I used natural baking cocoa, but Dutch-processed cocoa powder will also work. salt baking powder chocolate chips milk or semisweet, divided optional toppings – sprinkles, toffee bits, crushed Oreos, crushed candies, chopped nuts, different flavors of chocolate chips, nuts, candy pieces, mint chocolates
How to Make Homemade Brownies
The Perfect Texture
Chewy brownies. I have found a few factors that aid in making a chewy brownie. Try a PLASTIC knife next time and it will cut through like butter. So smooth and way less messy! Genius, right?
Using oil, particularly canola oil, can yield a chewier brownie. Brown sugar has molasses which creates a chewier texture. However, you want to make sure you still have enough white sugar in the recipe to create a shiny crackle top. Underbake a bit and let the brownies cool in the fridge. I don’t know the science behind this, but it seems to work every time.
Brownie pans. Bake brownies in a metal pan, glass, or ceramic dish.
Metal pans heat up quickly and cook the batter at the bottom and top at about the same rate. Ideally, you want to use a light metal pan, but dark ones can be used as well. Glass and ceramic dishes both take longer to heat up than metal pans so they typically require a longer cook time at a lower temperature. This way the tops don’t start baking before the bottom.
Storing Tips
STORE cut this best brownie recipe in an airtight container for up to 3 days. Make these ahead of time and they will taste just as yummy the next day. FREEZE. Cool brownies then wrap them tightly in plastic wrap and again in foil. Store them in the freezer for up to 3 months. Let them thaw to room temperature before serving.
Don’t over-mix. Stir until just combined to get the best texture. Don’t over-bake. Remember metal pans bake much more quickly than glass pans. Also, each oven bakes a little differently, so start checking the brownies 5 minutes before the suggested bake time. For easy cleanup, and an easy way to lift the brownies out of the pan, add parchment paper to the baking pan before pouring the batter. Test for doneness. Chewy gooey brownies still need to be completely cooked in the center. To test for doneness insert a toothpick in the center. If it comes out clean or with a few cooked crumbs, then it is done. If it comes out wet with batter, then it still needs a bit longer. Crackly top crust. I found the secret was in the sugar. You need enough white sugar to form the crackly crust, but too much sugar will just become grainy. Top the brownies with a scoop of vanilla ice cream, a layer of delicious Chocolate Frosting, or a dollop of Whipped Cream and berries.
Recipe Video
