Perfect homemade brownies are fudgy, chewy, sweet, and pure chocolate heaven. They’re an ideal treat for potlucks, weeknight cravings, or the random Tuesdays that need a little joy. Not only that, they’re economical, pantry-friendly, and, let’s face it—way better than the box mix.
I’ve been baking brownies since I was tall enough to sneak chocolate chips out of the mixing bowl when no one was looking. There’s something almost magical about watching butter and chocolate swirl together into shiny, melty bliss. That’s when you know you’re onto something good.
What sets this brownie recipe apart is its simplicity and richness. No mystery ingredients, just pure chocolate love. Whether you want a bar to snack on throughout the week or crown a slab with ice cream and devour it in one sitting, this recipe gives you options.
Homemade Brownies: Add-In Ideas
Feeling a little extra? These brownies are perfect on their own, but they’re also a blank canvas for whatever you’re craving. Jazz them up for a party or just treat yourself (again) on a rough day; toss in one (or all) of these tasty additions before baking:
- More chocolate. Add chocolate chips or chunks inside, on top, or both. There’s nothing wrong with more chocolate flavor, so no judgment here.
- Dried fruit. Think raisins, chopped dates, or cranberries for a chewy, tangy surprise.
- Caramel chunks. Yes, please! That gooey, molten middle is heaven.
- Chopped nuts. Almonds, pecans, walnuts, macadamia nuts, etc., all bring a toasty crunch worthy of a chef’s kiss.
- Cookie dough pieces. A crowd favorite, kid-approved, and absolutely irresistible.
- Mini marshmallows. They melt into little pockets of joy. Add them with nuts for a Rocky Road simulation.
Mix and match to your heart’s content. Brownies are one of those magical bakes that play well with just about anything. The only real risk is running out before you’ve had your fair share.
How to Make Homemade Brownies
- Preheat your oven to 350℉ (175℃). Line a 9″x13″ or an 8″×8″ (for thicker brownies) baking pan with parchment paper. Then, grease with butter or non-stick baking spray and set the prepared pan aside.
- Combine the chocolate chunks or chips and butter in a medium microwave-safe bowl. Then melt them in the microwave, stopping and stirring frequently every 20-30 seconds so they don’t scorch or burn. It usually takes about 2 minutes.
- Stir the chocolate continuously until it’s smooth, shiny, and completely melted. If the microwave isn’t your thing, melt it in a double boiler over medium heat. (Photo 1)
- Whisk the eggs in a large bowl. Add sugar, brown sugar, vanilla extract, and salt, and continue whisking until combined. (Photos 2-3)
- Stir the melted chocolate and butter into the egg mixture. (Photo 4)
- Assemble – Then, gently fold in the all-purpose flour and unsweetened cocoa powder until thoroughly mixed. (Photos 5-6)
- Pour the brownie batter into the greased or parchment-paper-lined baking pan and spread it out evenly. (Photo 7)
- Bake it until a toothpick inserted into the center comes out clean (about 30 minutes). (Photo 8)
- Serve – Let it cool, slice, and serve it all on its own. Or add a glass of cold, refreshing milk and top it with whipped cream.
Recipe Variations
- For nutty brownies, add ½ cup chopped walnuts or pecans to the batter before baking.
- For mocha brownies, stir in 1 tbsp of instant espresso powder with the dry ingredients. ☕️
- For salted caramel swirl brownies, drizzle ¼ cup of caramel sauce over the top before baking, and sprinkle lightly with flaky sea salt.
- For peppermint bark brownies, add crushed peppermint candy and a layer of white chocolate chips to give it that holiday vibe.
Tips and Tricks
- For that glossy, crackly top, beat the eggs and sugar well before adding other ingredients (at least 3 minutes).
- Please don’t overbake! A slightly underbaked brownie is still fudgy and perfect after cooling.
- Want super clean slices? Cool completely and chill the brownies in the fridge before cutting with a hot knife.
- While I’m all for using what you have on hand, professionals say that Dutch-processed cocoa powder has a darker color and deeper flavor.
- Bake time depends on several factors—oven temperature, altitude, humidity, etc. So keep an eye and nose on them. As soon as they start smelling amazing, start checking on them.
Make-Ahead and Storage Instructions
Make these babies a day ahead and store them at room temperature in an airtight container for up to 4 days. Store them in the fridge for up to a week for longer-lasting brownies.
You can also freeze them in layers separated by wax paper for 2-3 months. Just pop as many as you want out, thaw them overnight in the fridge, and warm to room temperature 30 minutes before serving. Or pop them frozen into the microwave for a few seconds.
What Goes With Homemade Brownies
There’s nothing quite like warm brownies paired with a cold glass of milk or a steaming cup of coffee (with a splash of homemade Bailey’s, anyone?). This kind of comfort never goes out of style.
Want to turn this deliciousness into a full-blown dessert? Top those brownies with a scoop of ice cream and a generous swirl of your favorite sauce—caramel, chocolate, or even peanut butter! 😋
More Choco-Licious Recipes
By Imma
This blog post was originally published in November 2018 and has been updated with additional tips and gorgeous photos
Leave a Reply