There’s nothing quite like fudgy, chewy, homemade brownies. You know the ones I mean; they have a touch of crunch on top, but the insides have almost a slightly underdone texture even though they’re baked perfectly. This recipe comes together quickly; no tempering required. Learn how to make brownies from scratch with my easy recipe!
I have high standards for brownies, and I know I’m not the only one. In my opinion, the best chocolate brownies need to be soft and chewy, with a slightly crusted over top and a fudgy-moist center that almost seems undercooked.
I throw a lot of shade at boxed mix baked goods, but I’ll give the makers of box mix brownies credit where it’s due- they’ve done a great job nailing that texture I love. However, I think most of these brands still can’t compete with the flavor of homemade brownies.
The beauty of making brownies from scratch is that you get to control the quality of the ingredients. And chocolate is one of those ingredients where quality make a difference. A good quality cocoa powder will always produce better tasting brownies than big national box brands.
How to Make Homemade Brownies
The best news? These homemade brownies are quick and easy! You don’t have to melt chocolate over a double boiler since they use cocoa powder.
You simply sift the cocoa powder and flour through a fine mesh strainer into a bowl (this prevents the cocoa from clumping). In a separate bowl, you whisk together the eggs and sugar. Then you stir them together along with the remaining ingredients: salt, melted butter, vegetable oil, and vanilla. Bake, cool, slice. Devour.
Which Cocoa Powder is Best for Brownies?
I recommend using Dutch-processed cocoa powder instead of natural cocoa powder in these homemade brownies. Here’s an article explaining the difference between cocoa powders, if you’re interested. The short version is that Dutch-processed cocoa powder has a smoother flavor if no chemical leavener is being used. Natural cocoa powder may result in a slightly bitter, acidic aftertaste since there’s no baking soda in this recipe to activate it.
My favorite cocoa powder is Valrhona. It has a deep rich flavor and dark color. I also think Guittard and Rodelle make great products.
Additional Recipe Notes
- Whisking the eggs and sugar together until they form a “ribbon” will help give you that crusty top layer I was talking about. Here’s a video demonstrating what that term means. The mixture will be thick and pale, and the sugar will have dissolved.
- I’ve listed espresso powder as an optional ingredient. It enhances the flavor of the chocolate, but the brownies are fantastic without it, so please don’t feel like you need to run to the store. Espresso powder is not the same as finely ground espresso.
More Chocolate Recipes
Perfect Chewy Homemade Brownies
- 6 1/2 ounces all-purpose flour (1 1/4 cups using Scoop & Sweep Method)
- 4 ounces Dutch-processed cocoa powder (1 cup, see notes)
- 4 large eggs
- 1 large egg yolk
- 1 pound 5 ounces granulated sugar (3 1/2 cups)
- 3/4 teaspoon kosher salt
- Optional: 1 teaspoon espresso powder
- 6 ounces unsalted butter, melted
- 1/4 cup vegetable or grapeseed oil (70 ml)
- 1 teaspoon pure vanilla extract
- Preheat the oven to 325 degrees F. Lightly grease a 9x13-inch pan (I use baking spray with flour, but butter or shortening will also work).
- Sift together the flour and cocoa powder into a medium-sized bowl. In a separate large bowl, vigorously whisk together the eggs, egg yolk and sugar for around 20-30 seconds, until thick and pale in color (they should form a ribbon when the whisk is lifted, see notes).
- Whisk the sifted ingredients into the egg mixture along with the salt and espresso powder, if using. Switch to a spatula and vigorously stir in the butter, vegetable oil, and vanilla extract until the batter is shiny and smooth.
- Spread the batter evenly into the pan, then bake for 30 to 35 minutes. The brownies are done when a toothpick inserted into the center comes out clean; a few moist crumbs are fine, but there should be no visible raw batter.
- Remove the pan from the oven and cool brownies completely before cutting.
- Store in an airtight container for 5 days at room temperature, or freeze for up to 2 months.
My favorite cocoa powder is from Valrhona (I’m not paid to say this). It’s preferred by most chefs for a reason. You’ll get an incredibly rich chocolate flavor and dark color.
Espresso powder (such as this one from King Arthur Flour) enhances the chocolate flavor. It's not the same as ground espresso, so please don't substitute that. Espresso powder is completely optional, and it doesn’t make the brownies taste like coffee/espresso. It’s subtle.
Here's a video that shows how to whisk eggs and sugar until they form a ribbon.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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