Easy homemade brownies promise to satisfy any chocolate craving. This brownie recipe creates gooey centers, crispy edges, and a decadent richness that will make you forget store-bought mixes.
Each bite of these brownies bursts with deep cocoa flavor and melty chocolate chips. Enjoy a batch fresh from the oven for the ultimate homemade dessert indulgence.
Key Ingredients for Perfect Brownies
- Unsalted butter – Adds richness and keeps the brownies ultra-moist.
- Granulated sugar – Sweetens and helps create that crackly, irresistible top.
- Unsweetened cocoa powder – The foundation of deep, intense chocolate flavor.
- Large eggs – Bind everything together and create a fudgy texture.
- Vanilla extract – Enhances the chocolate notes with warm, sweet undertones.
- All-purpose flour – Just enough to hold it all together without making the brownies cakey.
- Semisweet chocolate chips – Extra melty pockets of chocolate in every bite.
How to Make This Brownie Recipe
Start by melting butter until smooth and silky, then whisk in sugar and cocoa for that rich base. Blend in eggs, vanilla, and a pinch of salt to deepen the flavor.
Fold in flour gently so your brownies stay dense and gooey. Stir in plenty of chocolate chips for extra decadence. Spread the batter into a lined pan, bake until the top is set and crackly, then cool before slicing into fudgy squares of bliss.
Tips & Delicious Variations
For the ultimate homemade brownies, always use a metal baking pan — it ensures even heat and those beloved crisp edges. Don’t rush: let them cool completely before cutting for neat squares that hold together perfectly.
For more depth, swap in Dutch-processed cocoa powder or add a spoonful of instant espresso powder to intensify the chocolatey goodness. Love a bit of crunch? Stir chopped toasted walnuts or pecans into the batter. For an extra flourish, sprinkle chocolate chips on top before baking or dust the cooled brownies with powdered sugar for a pretty finish.
How to Keep Brownies Fresh & Fudgy
Store leftover brownies in an airtight container at room temperature for up to four days to maintain their fudgy texture. If you’d like them to last longer, wrap them tightly and freeze for up to three months — just thaw at room temperature or warm them slightly in the microwave for that fresh-from-the-oven taste.
Brownie Recipe
Ingredients
- 1 cup all-purpose flour 120g
- 2 cups granulated sugar 400g
- 1 teaspoon salt
- 1½ cups semisweet chocolate chips 270g
- ¾ cup unsweetened cocoa powder 75g
- 1 tablespoon vanilla extract
- 3 large eggs at room temperature
- 1 cup unsalted butter 226g
Instructions
- Preheat the oven to 350°F. Lightly coat an 8×8-inch baking pan with baking spray and line it neatly with parchment paper. In a large microwave-safe bowl, melt the butter in 20-second bursts, stirring between each interval until fully liquefied, about 2 minutes in total. Whisk in the sugar and cocoa powder briskly for half a minute until smooth. Incorporate the eggs, vanilla extract, and salt, whisking thoroughly. Add the flour and chocolate chips, gently folding the mixture with a spatula until just unified. Transfer the batter into the prepared pan, smoothing the surface evenly. If desired, scatter additional chocolate chips on top. Bake for 35 to 40 minutes, testing with a toothpick inserted at the center—aim for several moist crumbs for fudgy brownies, or a few crumbs for a more cake-like texture. Allow the brownies to cool entirely in the pan before slicing.