Homemade Brownies

These homemade brownies are chewy, fudgy and perfectly chocolatey. They're made from scratch with cocoa powder and other simple pantry ingredients. These brownies have gooey centers and crispy tops, then they're filled with chocolate chips.

Course Dessert

Cuisine American

Keyword Brownies, Homemade Brownies

Prep Time 20

Cook Time 30

Total Time 50

Servings large brownies

Calories 390kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

½ cup unsalted butter (112 grams)
⅔ cup cocoa powder (60 grams)
2 large eggs
1 ¼ cups white sugar (250 grams)
2 tablespoons vegetable oil (30 ml)
1 teaspoons vanilla extract
⅔ cup all-purpose flour (83 grams)
¼ teaspoon salt
1 cups chocolate chips (180 grams) optional
½ cup chopped walnuts (about 75 grams) I recommend adding nuts or chocolate chips, but not both

Instructions

Preheat the oven to 350F degrees (180C or 170 on a fan forced oven). Line the bottom and sides of an 8x8 inch (20x20 cm) pan with parchment paper so that there's an overhang around the sides. Alternatively, you can line with aluminum foil leaving an overhang around the sides, or lightly grease.
Add the butter to a medium saucepan and melt over low heat. When the butter is about 70% melted, add in the cocoa powder and whisk until smooth. Remove from the heat.
In a separate bowl beat the eggs and sugar for at least 4 minutes, or until they become pale in color and double in volume.
Now that the chocolate mixture is cooled slightly, whisk the oil and vanilla extract into the butter and cocoa mixture.
Beat the eggs into the melted butter and cocoa mixture.
Using a rubber spatula or wooden spoon, gently fold in the flour and salt.
Optionally stir in the chocolate chips or chopped nuts.
Pour the batter into the prepared pan and bake for about 28-32 minutes, or until the top looks set and an inserted toothpick comes out with a few damp crumbs.
Cool the brownies in the pan. Once they're completely cooled and the pan doesn't feel warm, lift them out of the pan using the overhang of the parchment paper or aluminum foil. Then place on a cutting board and slice.

Notes

Pan Sizes: This recipe can be doubled and made in a 9x13 inch pan. The bake time will be closer to 35-40 minutes. I recommend greasing the pan if using a 9x13 inch because they can be harder to lift out of the pan.
Cocoa: I use Dutch processed for a richer flavor.
Nutrition: Details provided are an estimate only and based on 1 very large brownie (made with chocolate chips but not nuts), assuming the pan is sliced into 9 large brownies. You can likely get 12 or 16 smaller brownies from this recipe.
Storage: Store in an airtight container at room temperature for up to 4 days. Brownies can be frozen for up to 2 months.

Nutrition