When that chocolate craving hits, brownies are an easy bake to make to satisfy that need. Typically brownies don’t require anything more than one bowl, a spoon and your ingredients to make magic happen. And, brownies are the perfect vessel for many delicious add-ins, too. What are you waiting for? Let’s get baking!
Homemade versus Boxed Brownies
While there’s nothing wrong with opening up a boxed brownie mix to make up a batch of fudge brownies, it’s also just as easy (and tastier, in my opinion) to whip up a homemade batch of brownies. Other than grabbing a few more ingredients, the steps are basically the same. You’ll still use one bowl to add all ingredients, mix and bake–so why not try a batch of the best chewy, homemade brownies that you can whip up instead?
Ingredient Line-Up
Sugar – adds sweetness, moisture and tenderness to brownies.
Butter – melted butter adds flavor and creates a chewy brownie.
Eggs – helps bind everything to create a smooth batter.
Cocoa Powder – gives a rich chocolate flavor and color that brownies are famous for.
Flour – flour offers structure to the brownie so it holds its shape.
Baking Powder – helps brownies rise.
Salt – enhances the flavor and balances the sweetness in the brownie.
Vanilla – helps to balance the sweetness while adding flavor.
Baking Tools Needed
Brownie Pan – the most common pan used for brownies is a 9×13” baking pan. Or, for squared-shaped brownies, use a brownie pan with dividers.
Cooling Racks – let brownies cool down completely on a cooling rack.
Measuring Cups and Spoons – measure ingredients using dry measuring cups, liquid measuring cups and measuring spoons.
Mixing Bowls – use two mixing bowls – one for the wet ingredients and one for dry ingredients.
Parchment Paper – optional, but you can use parchment paper to line the bottom of a 9×13” baking pan. Cooking spray can be used instead.
Strainer – use a strainer to sift the cocoa, flour, baking powder and salt together.
Whisk & Spatula – use a whisk for the wet ingredients and a silicone spatula for mixing both wet and dry ingredients together and for scraping down the sides of the bowl.
Tips for Brownie Success
What is the secret to the perfect brownie? While it depends on what you like and may vary from person to person, here are a few tips that will help achieve brownie baking success.
- Choose your chocolate wisely. While chocolate baking bars are perfectly fine to use, Dutch-processed cocoa is an easier choice that yields great results. It’s easy to use (no melting required) and is richer in flavor.
- Don’t over bake your brownies. It goes without saying that you don’t want burned brownies, but how do you know when they’re done? Your first clue may be the smell of chocolate! If you can smell them, they may be done. Another clue–the edges should be set and may be pulling away from the edges of the pan slightly. Finally, a toothpick placed in the center of your pan should only have a few crumbs clinging to it.
- Underbake for a fudgy brownie. For super fudgy brownies, underbake them slightly, as they’ll continue to set after cooling.
- Add toppings during baking. To avoid any added toppings from sinking into the batter, remove brownies from the oven when there is 10 minutes left of baking time. Add toppings, place brownies back in the oven and finish baking. By doing it this way, the added toppings will “stick” to the tops without sinking into the middle of the brownie.
- Cool completely before cutting. Before cutting, refrigerate (or freeze) brownies for about 15-20 minutes to ensure you get nice, clean edges when cutting.
How to Make Brownies
Making homemade brownies is pretty easy with these simple steps. And, that shiny, crackly top with the rich, fudgy center will have everyone reaching for seconds, so let’s get baking!
1. Sift dry ingredients, set aside.
2. Melt butter; add sugar and water. Mix until smooth.
3. Add eggs and vanilla to the sugar mixture.
4. Whisk until incorporated completely. Scrape bowl if needed.
5. Combine dry ingredients to the egg/sugar mixture.
6. Mix until combined.
7. Scoop or spread evenly in your baking pan.
8. Cool before cutting or removing from the pan.
What’s Your Favorite Brownie Add-In?
Do you prefer your brownies fudgy or cakey? No matter which is your favorite, one can agree that it’s easy to elevate and create a new flavor with just one brownie batter. Whether you add ingredients directly into the brownie batter or add something to the top, here are some flavor variations to try.
- Flavored Extracts – instead of vanilla, try using different flavored extract, like orange or peppermint.
- Chocolate Chips or Dried Fruits – consider folding in different flavored chocolate chips, like dark or white chocolate, butterscotch or mint, directly to your brownie batter. Or fold in raisins, craisins, or any other dried fruit.
- Cookies or Candies – crush cookies or candy, like Oreos, candy bars or chocolate mints, and fold them into the brownie batter before baking. Or add crushed peppermint candy canes for a holiday-inspired twist.
- Add Different Toppings – try adding crushed candies, marshmallows, crushed cookies, sprinkles or any other topping you’d like to try to the top of your brownies.
- Jams – swirl jams, like raspberry, into the batter for a tangy contrast to the rich chocolate. Drop jam onto your batter and swirl it around with a knife or toothpick to create a marbleized look.
- Frost Brownies – enhance the chocolate flavor of the brownie by adding a chocolate ganache frosting. Or, frost brownies with your favorite cream cheese icing, buttercream or melted caramel. Keep it simple and dust with powdered sugar for a little added sweetness.
Storing Extra Brownies
When stored properly, brownies will last up to 3-5 days at room temperature or 2-3 months in the freezer. Here’s the best way to accomplish this:
- On the counter. Brownies should be wrapped tightly in plastic wrap and kept at room temperature on the counter top in a gallon bag. Or, they can be stored in an airtight container.
- In the freezer. Wrap tightly in plastic wrap, place into an airtight container or freezer back and freeze for up to 3 months.
- Defrost frozen brownies on the counter. Remove frozen brownies from the freezer and place on the counter to defrost. Keep brownies in the container/freezer bag until fully defrosted so any moisture clings to the wrap and not to the brownie.
More Recipes to Check Out
For other chocolatey treats, check out these recipes: S’mores Rice Krispies or Homemade Hot Chocolate. Or, to turn your brownies into a Halloween treat, check out these Frightfully Delicious Mummy Brownies. If you try this or any other recipe, let me know what you think and consider rating the recipe, too.
Easy Homemade Brownies
Ingredients
- 1-1/3 cup (165g) all-purpose flour
- 3/4 cup (60g) cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1-2/3 cup (348g) sugar
- 3/4 cup (170g) butter, melted (1-1/2 sticks)
- 2 tbsp water
- 2 (96g) eggs
- 2 tsp vanilla
Instructions
- Preheat the oven to 350℉ and line your baking pan with parchment paper (or use cooking spray). Set aside.
- In a medium bowl, sift the flour, cocoa powder, baking powder and salt together. Set aside.
- In a large microwave-safe bowl, carefully melt the butter in the microwave.
- Once melted, add sugar and water. Whisk together until smooth.
- Add eggs one at a time, mixing each addition completely. Add vanilla. Scrape sides of bowl.
- Carefully add in flour-cocoa mixture and stir until mixed.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it.
- Cool completely in the pan on a wire rack.
- If baked in a 9x13” pan, cool completely before cutting.
Discover more from From Scratch Baking
Subscribe to get the latest posts sent to your email.
