This easy, one-bowl recipe for my homemade brownies creates thick, chewy, fudgy brownies everyone will love! This is my favorite from-scratch easy brownie recipe!
Look. I’m no stranger to a boxed brownie mix. Growing up, I’m pretty sure that’s all I ever saw my mom make. And I’ll admit that I have at least two boxes of brownie mix in the pantry right now. (Ghirardelli is my favorite brand of boxed mix!)
But sometimes, you want to make something from scratch. Sometimes, you want a homemade brownie recipe. And when you want that, you want this recipe! Personally, I think this is the best brownie recipe… but that’s just me.
In general, folks fall into two categories when it comes to brownies: the fudgy category and the cake-y category.
I happen to think there’s only one kind. For me, the perfect brownie recipe has to yield brownies that are thick, chewy, fudgy, and super chocolatey. I included a scratch recipe in my cookbook, but over the last few years, I’ve tweaked the ingredients a bit and perfected the method to produce brownies that check all the boxes for me. And the best part is, they’re super easy – all made in one bowl!
4 Tips for Making Brownies with that Shiny, Crinkly top:
Getting that glossy, crackly top on your brownies is sort of the holy grail of brownie making. While I’ve never turned down a homemade brownie based on its matte finish, I do understand folks eat with their eyes first. And it doesn’t have to be super complicated. So here are a few tips to get that gourmet look every time…
- Use the Right Amount of Sugar: A good amount of sugar in your brownie batter helps create that shiny top. Typically, recipes with a higher sugar-to-flour ratio tend to produce a shinier surface.
- Melt the Butter: Melting the butter and incorporating it with the sugar very well is crucial. It helps create that fudgy texture and contributes to the shiny top.
- Whip Those Eggs: Whipping the eggs into the butter and sugar until they’re light can help to achieve that shiny, crinkly crust. It introduces a bit of air into the batter.
- Add Chocolate Chips: I’m not sure if it’s the additional fat or what, but I always have better luck getting that shiny top when I add chocolate chips to the batter. All that chocolate helps to keep them fudgy, too, so it’s a win-win.
How do I know when my brownies are done?
Knowing when your brownies are done can be a bit tricky, but fear not, I’m here to help you nail it…
- The Toothpick Test: Stick a toothpick or a wooden skewer into the center of your brownie batch. If it comes out with a few moist, fudgy crumbs clinging to it, your brownies are perfectly baked. If the toothpick is clean, they might be overdone.
- The Gentle Press: Gently press the center of the brownies with your finger. If it springs back and doesn’t leave a dent, they’re done. If your finger sinks into the brownie, it needs more time.
- The Visual Check: Take a peek at the edges. They should be set and slightly pulling away from the sides of the pan. The top should be firm but not overly dry or cracked.
- The Timer: Follow the recommended baking time in your brownie recipe as a general guideline. However, remember that ovens can vary, so keep an eye on them toward the end of the suggested time.
- Don’t Overdo It: It’s better to slightly underbake your brownies than to overbake them. Brownies will continue to cook a bit as they cool in the pan.
Remember, it’s all about personal preference. Some folks love their brownies gooey and fudgy, while others prefer them cakey. So, adapt your baking time to achieve the brownie bliss you desire.
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract or flavoring
- Preheat the oven to 325°F and spray an 8×8-inch metal baking pan with nonstick cooking spray or line it with parchment paper. Set aside.
- Place the butter in a large bowl and cover the bowl with paper towels. Microwave until the butter is melted and very hot. (Butter has a tendency to splatter in the microwave as the water particles get super hot and explode, so keep it covered.)
- Add the sugar to the melted butter and whisk for about 2 minutes. Add the eggs and continue to whisk for another minute.
- Add the salt, cocoa powder, and flour to the mixture. Stir until just combined.
- Add the chocolate chips and vanilla and stir until just combined.
- Spread the batter into the prepared pan and bake on the center rack of the oven for 25 to 30 minutes or until the center of the brownies is just set.
- Cool before slicing and serving. Store leftovers at room temperature in an airtight container.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.