Homemade Brownies

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.

sugar , salt , butter , chocolate chips , eggs , cocoa powder , espresso powder , vanilla , flour , oil with labels to make Homemade Brownies

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.

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.

adding egg to dry ingredients to make Homemade Brownies

adding chocolate chips to bowl to make Homemade Brownies

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

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These homemade brownies are perfectly decadent, delicious, and loaded with chocolate chips!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

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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.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Snack

Cuisine American

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