These are the Best Ever Brownies! They are thick, fudgy and chewy. This easy brownie recipe is the best homemade version out there; you'll never go back to the box mix again!
Brownies might be my favorite baked good. Coming from a girl that has the biggest sweet tooth out of anyone I know, that's a bold statement. There's nothing to hate when it comes to a brownie. The chocolate. The fudgy, rich center. The dense, chewy edges (raise your hand if you're an edge person like me!). That slight flake on top.
The taste & texture of brownies can be complex, but they couldn't be more simple to make.
the best ever brownies are easy to make
I've been a die hard brownie-box-mix person for a long time; it's what I grew up with. After making this recipe, I am fully converted. Homemade brownies are just about the same amount of work to mix it together as the boxed stuff. The only hard part is waiting for them to come out of the oven.
My first bite of these left me speechless. They encompassed everything a brownie is supposed to be. They are truly the best, ever.
It's really hard finding a standard recipe for anything, and very rarely do I find a recipe that checks all the brownie attributes off the list. This one does. THIS ONE DOES! I'm sorry, I'm just really excited. I've tried out a lot of other brownie recipes and none of them stand up to this one.
To me, this is thee classic brownie, but you can certainly get creative with this recipe too. Add chopped walnuts, chocolate chips, mini marshmallows (my favorite variation), top them with frosting, chocolate glaze, a scoop of vanilla ice cream...
How to make homemade brownies
Making brownies from scratch is SO easy. The steps are super straightforward and I promise it's just as easy as following the directions from a box mix.
Essentially, a recipe for homemade brownies is melted butter, chocolate, eggs and a handful of dry ingredients. Once everything is combined, you don't have to mix it for very long (you don't want to incorporate a lot of air into them or work the gluten in the flour too much).
How to tell when brownies are done baking
It's also easy to tell when brownies are done baking. The top will get puffed slightly and cracked, and you can always stick a knife in the center to check if they are baked all the way through. If your brownies come out too cakey & dry, try baking them for less time. The center should be cooked but still fudgy.
Can you freeze brownies?
Yes!! I freeze brownies ALL the time. Brownies are a great make-ahead dessert. Once they are finished baking and cooled, cut into bars and place them into a freezer bag. You can freeze them for up to 3 months. Allow the brownies to defrost on the counter for about an hour before serving. Actually, they're really good straight out of the freezer as well. 🙂
Recipe adapted from: Lovely Little KitchenPrint
- 1 c unsalted butter (or two sticks)
- 2 c granulated sugar
- ½ c semisweet chocolate chips (or your favorite chopped chocolate)
- 4 eggs
- 2 tsp vanilla extract
- ⅔ c unsweetened cocoa powder
- 1 c all purpose flour
- ½ tsp salt
- ½ tsp baking powder
- Preheat the oven to 350°F. Grease a 9 by 9 inch baking pan with cooking spray or a bit of canola/vegetable oil.
- In a large microwaveable bowl, heat the butter on high until fully melted. Remove from the microwave. Stir in sugar and chocolate chips until smooth and silky. The heat of the butter will melt everything together.
- Allow the butter mixture to cool slightly and come back to room temp.
- When ready, add eggs, then the vanilla extract, mix well.
- In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- Add the dry ingredients to the butter/sugar/chocolate chip mixture and gently fold & stir together until there are just a few small clumps in the batter. Do not over mix.
- Pour the batter into the prepared baking pan and bake for about 30-40 minutes. The top should have large cracks and if you insert a knife into the middle, it should be just about clean. 🙂
- Allow the brownies to cool completely and slice into bars.
Recipe adapted from: Lovely Little Kitchen