Homemade Brownies
These Homemade Brownies have the kind of texture most people want in a homemade pan brownie. The top turns glossy and delicate, the middle stays soft, and the edges bake up with a little chew. It's a straightforward recipe that leans on basic pantry ingredients and a reliable mixing method.
Homemade Brownies
I'm not a big dessert person, generally speaking. If I'm wanting something sweet and sugary, it is usually in drinkable form or a scoop of vanilla ice cream. I've ever said I "don't like chocolate". Many times. But I make an exception for a good brownie.
These brownies are my FAVORITES. They are the perfect mix between fudgy and cakey, and they get that incredible crackly top that you love.
Why You'll Love This Recipe
- Deep Chocolate Flavor - Unsweetened chocolate and semisweet chocolate work together for a rich, balanced result.
- Glossy Brownie Top - The sugar and eggs help create that thin, shiny finish that makes homemade brownies so appealing.
- Soft, Fudgy Centers - These brownies stay tender in the middle with enough structure to slice neatly.
- Simple Pantry Ingredients - Most of the ingredients are common baking staples.
- Great For Sharing - This recipe still makes plenty without feeling oversized for a regular baking day.
- Easy To Make Ahead - Brownies hold up well, so they're handy for baking before you need them.
Try my Homemade Hostess Cupcakes!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Salted Butter - Butter gives the brownies richness and a smooth, full texture.
- Unsweetened Chocolate - This adds strong cocoa depth without extra sugar, which keeps the chocolate flavor from tasting one-note.
- Semi-Sweet Chocolate Chips - These bring sweetness and body to the batter. Chopped semisweet baking chocolate works too.
- Sugar - Sugar sweetens the brownies and helps form the shiny top layer.
- Pure Vanilla Extract - Vanilla rounds out the chocolate flavor and softens any sharp edges.
- Large Eggs - Eggs bind the batter and help build that glossy, cohesive texture.
- Flour - Flour gives the brownies enough structure to hold together once sliced.
- Baking Powder - A small amount gives the brownies a little lift and keeps the texture from feeling too dense.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat And Prepare The Pans - Line one 9x13 pan and one 8x8 pan with parchment and coat lightly with spray.
- Melt The Chocolate And Butter - Stir the butter and both chocolates together in a double boiler until smooth.
- Build The Batter - Mix the sugar and vanilla.
- Add Chocolate - Now blend in the warm chocolate mixture.
- Add Eggs - Add the eggs, one at a time, and mix.
- Fold In The Dry Ingredients - Stir in the flour, salt, and baking powder just until no dry streaks remain.
- Bake And Cool - Spread the batter into the prepared pans, bake until set with wet crumbs on a toothpick, then cool before slicing.
Recipe FAQ
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week. Use parchment between layers if you stack them.
Yes. Slice them first, wrap well, and freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
A few seconds in the microwave softens the centers and brings the chocolate flavor forward. Room-temperature brownies work well too if you want a firmer bite.
Yes. Brownies are a strong make-ahead dessert. Bake them the day before, cool completely, and keep them covered until serving.
Chopped walnuts, pecans, or extra chocolate chips are easy additions. A small spoonful of espresso powder pairs nicely with the chocolate too. Keep the base ingredient amounts the same for the best texture.
Pin For Later
Big-Batch Brownies
Make all the brownies with this amazing scratch-made recipe that makes 3 - 9x13 pans! A middle ground between the cakey and fudgy camps.
Ingredients
- 2 cups salted butter
- 2 ounces unsweetened chocolate
- 16 ounces semi-sweet chocolate chips
- 3 ½ cups sugar
- 3 tablespoons cup pure vanilla extract
- 9 large eggs
- 2 cups flour
- 1 ½ teaspoons baking powder
Instructions
- Preheat oven to 375°.
- Melt chocolate and butter in a double boiler, stirring frequently. Remove from heat when melted.
- Combine the sugar and vanilla in your mixer (or by hand), and then slowly pour in chocolate/butter and mix until well combined.
- Add eggs, one at a time, mixing well after each addition. Batter should be shiny and smooth.
- Combine flour, salt, and baking powder in a separate bowl. Add to the wet ingredients and mix just until combined. Don't over mix!
- Prep a 9x13 pan by lining with parchment paper that over hangs the long sides, and then spraying well with cooking spray. Pour batter into the pan and spread out evenly.
- Bake for 30-35 minutes, or until a toothpick comes out with wet crumbs. Start checking them at 25 minutes as ovens differ so greatly.
- When done, remove from oven and let cool in the pan for 10 minutes. Remove from the pan using the parchment, and then let cool an additional 5 minutes before cutting.
- Serve immediately.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 497Total Fat: 26gSaturated Fat: 15gUnsaturated Fat: 11gCholesterol: 116mgSodium: 201mgCarbohydrates: 66gFiber: 2gSugar: 47gProtein: 6g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
I love the crackly top on these! Most of the time when I make brownies it is for a larger group so a big batch recipe would be perfect for me. Thanks!
It was too hard to divvy it up with the parchment paper; the brownies did not cook evenly. I will cook it without next time. They taste absolutely fantastic though! I also put some batter in my brownie-bites pan and they came out absolutely great @ 350 cooked for 20 minutes.
Wanna make for a LARGE party of friends. How long can I make in advance? And can I make in a short pan? Something a little taller than a sheet pan
I would not make this more than 1 day in advance. Brownies are best fresh! I also suggest using a pan with normal-sized sides. I haven't tested in a short-sided pan, but these rise a bit so that could be a recipe for disaster. Multiple 10x13 cake pans would probably work better here.