Irresistible Chocolate Brownie

This brownie recipe is completely from scratch. They are rich and fudgy in the middle. You will probably have everything you need right in your pantry to make these delicious brownies. This brownie recipe is completely from scratch. They are rich and fudgy in the middle. You will probably have everything you need right in your pantry to make these delicious brownies.

After testing a lot of brownie recipes, this recipe is finally exactly what I like in brownies fudgy and chewy with the perfect texture. One of the key ingredients in this recipe is oil. I don’t find a lot of recipes using oil, and I think this adds to the perfect brownie texture and keeps the center fudgy with crispy edges and a crinkly top.

Fudgy-licious Brownie tips

• Use hot melted butter. This will create crackly tops.
• Whisk the butter and sugar together and make sure they are combined.
• Beat in your eggs really well. This helps with a crackly top as well.
• Don’t stir overly once the flour and cocoa have been added because that creates air in your brownie and will give you more of a cake-like textured brownie.
• Try not to overbake. You can go a little bit over on time, but if you want the fudgy texture, I would suggest sticking to time.
• Bake the brownies on the top shelf. I find if you bake them on the middle shelf, they will dry out and cook a lot quicker than you want.

Ingredients for Brownies

These brownies are all made in one bowl, which I love for easy cleanup, and I bet you have most of the ingredients if not all of them. Here is what you will need:

• Butter adds flavor which of course is a good thing
• Sugar balances the bitterness of the unsweetened cocoa and adds to the texture of the brownie.
• Cocoa Powder This adds the chocolate element you want in a brownie. I like to use Dutch cocoa, but you can use raw cacao or natural cocoa powder. I like the flavor of Dutch cocoa.
• Eggs add richness and provide structure to the brownies.
• Oil They tend to bake up taller with a better crumb. They also stay moist and tender for far longer.
• Salt & Vanilla also helps to round out the flavor of the brownies. Salt in baking might seem odd and, to be honest, for the longest time I always omitted it from a recipe. It really complements sweet recipes really well. Using pure vanilla is best in this recipe, but any vanilla you have will work well too.
• All-Purpose Flour You don’t need to use a lot of flour so you can use all-purpose o cake flour whichever you prefer You want to just combine the ingredients together so that you can have that great fudgy texture and not a cake-like brownie.

Variations

• Chopped nuts
• Chocolate chunks instead of chocolate chips
• White Chocolate Chips
• Mini M & M’s
• Mini marshmallows
• Cookie Pieces

Frequently Asked Questions

What’s the best way to serve them?

I love to serve brownies slightly warm with a serving of vanilla ice cream and chocolate sauce or a nice dollop of whipping cream and strawberry sauce.

Should I use a metal or glass baking pan?

You can use either for brownies. For crispier crusts and edges on brownies, I like to use a metal pan. For glass pans, you may need to add up to 5 minutes to your baking time.

Can I make these without an 8×8 inch pan?

You can definitely use a larger pan and have thinner brownies, or you can use a Swiss roll pan, which has higher sides as well.

How to make homemade Brownies

This brownie recipe is completely from scratch. They are rich and fudgy in the middle. You will probably have everything you will need right in your pantry to make these delicious brownies.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 16 brownies

Calories 129 kcal

Equipment

• 1 8 x 8 pan glass or metal pan

Ingredients

  

• ½ cup unsalted butter melted and hot
• 1 tbsp cooking oil coconut oil, olive oil or vegetable oil
• 1-1/8 cup sugar super fine or granulated sugar
• 2 large eggs
• 2 tsp pure vanilla or artificial vanilla
• ½ cup all-purpose flour
• ½ cup unsweetened cocoa
• ¼ tsp salt

Instructions

 

• Preheat oven to 350°F (175°C)
• Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper.
• Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in color (another minute).
• Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined.
• Pour batter into prepared pan, smoothing the top out evenly.
• Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven).

Keyword brownies, chocolate, scratch made