Brownies from Scratch

Homemade brownies are so easy to make! They're infinitely better than a boxed brownie and take no more time than mixing up a batch of chocolate chip cookies. When all the ingredients are mixed together, you'll have a thick, dense batter. This is what results in extra fudge brownies! Below you see the batter before and after the flour was added.

When the batter is done, it's helpful to refrigerate the batter for at least 20 minutes, and preferably a few hours. This allows the top to dry up a bit and results in a really nice top crust. You can even see in the pictures below that the one on the right (after refrigeration) is starting to form a film.

Trust me, you'll never make boxed brownies again once you try these! They're the ultimate fudgy brownies.

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Recipe

Makes: 8 by 8 pan of brownies Time:

Ingredients

• 12 tbsp (1 1/2 sticks) unsalted butter, in tbsp size chunks

• 1/2 cup semisweet chocolate chips (100 g)

• 1/2 cup natural cocoa powder

• 1/2 tsp instant coffee grounds optional

• 3/4 cup sugar

• 3/4 cup brown sugar packed

• 2 large eggs + 1 egg yolk

• 1 tsp vanilla extract

• 1/2 tsp salt

• 1 cup all-purpose flour

• 3/4 cup semisweet chocolate chips

Directions

1. Preheat oven to 350F and line a 8x8 (for fudgier brownies) or 9x9 baking pan with parchment paper

2. Combine butter and 1/2 cup (100g) semisweet chocolate chips in a large, microwave-safe bowl.  

3. Microwave for 30 seconds.  Stir well, microwave for another 15 seconds and then stir well again.  Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.

4. Add cocoa powder and instant coffee (if using), stir well.

5. Add sugars, stir until completely combined.

6. Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds.

7. Stir in vanilla extract and salt.

8. Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.

9. Stir in chocolate chips.

10. Spread into prepared pan.

11. Optional, for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill.

12. Remove from refrigerator and bake on 350F (177C) for 40-45 minutes if using 8x8 pan and 30-35 minutes if using 9x9 pan (toothpick inserted in center should be just slightly fudgy, but not wet with batter).

13. Allow to cool before cutting and serving.

Recipe adapted from Sugar Spun Run's Easy Brownies from Scratch.