Homemade Brownies
Rich and chocolaty homemade brownies with a perfect fudgy texture, easy to make from scratch.
Ingredients
Main ingredients
- 1 cup unsalted butter (melted) Melted for mixing
- 2.25 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla
Dry ingredients
- 1.33 cups all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 0.75 cup cocoa powder
- 0.25 cup dark cocoa powder Recommended: Hershey’s special dark cocoa powder
Add-ins
- 4 ounces chocolate chips or chunks For extra flavor
Instructions
Preparation
- Preheat the oven to 350°F. Spray a 9x13 baking pan with pan spray and line it with parchment paper. Set aside.
- In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
- Add in the eggs and vanilla, and whisk until everything is mixed together.
- In another bowl, sift the flour, salt, baking powder, and cocoa powders.
- Gently mix the dry ingredients with the wet ingredients until just combined, being careful not to overmix.
- Stir in the chocolate chips.
Baking
- Pour the batter into the prepared baking pan and bake for about 35-40 minutes. For gooier brownies, bake for 30-35 minutes.
- Allow the brownies to cool for at least 30 minutes before slicing and serving.
Notes
Serve warm or at room temperature. These brownies pair well with ice cream or whipped cream. Store in an airtight container at room temperature for 3-5 days or refrigerate for up to a week. Freeze for up to 3 months if wrapped well.