These fudgy brownies from scratch are the product of much testing, trial and error, but I am pleased to say they are now a family favorite with a really nice flavor and fudgy texture! Boxed brownies are nice if you are in a hurry, but why not keep a recipe for fudgy brownies from scratch on hand for those times when you don’t have any boxes on hand or just want to be able to trust the ingredients you are putting into your brownies. You can top these warm brownies with ice cream, chocolate chips or caramel sauce to make a brownie Sunday, or enjoy them plain with a cup of coffee or glass of milk. However you decide to indulge, nothing beats a warm fudgy brownie fresh out of the oven!
For some brownie variations, be sure to try these Cheesecake Swirled Brownies, Reese’s Peanut Butter Brownies, or S’mores Fudgy Brownies.
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Fudgy Homemade Brownies
Equipment
- 9 by 13 inch baking dish (linked below)
- Mixing bowl (linked below)
- Parchment paper (linked below)
Ingredients
- 1 cup all purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon salt scant
- 1 1/2 cups granulated sugar
- 3 large eggs beaten
- 1 cup butter melted
- 1 cup chocolate chips melted
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
Instructions
Preheat oven to 350:
- Whisk flour, cocoa powder and salt together. Whip the eggs and sugar until the sugar has dissolved and the eggs are pale and fluffy, then add to the dry ingredients along with melted butter and melted chocolate chips (cooled slightly). Add vanilla and whole milk, then mix all together until no lumps remain in the brownie batter.
- Line a 9 by 13 inch baking dish with parchment paper, then pour the brownie batter into the baking dish and spread evenly with a spatula.
- Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a moist crumb *see notes below on getting the perfect bake for fudgy brownies. Optional: Sprinkle additional chocolate chips over the brownies while still warm. Serve warm with ice cream and enjoy!
Notes
Equipment needed for these fudgy brownies from scratch:
- 9 by 13 inch baking dish I prefer to use a glass 9 by 13 inch baking dish to bake these brownies for an optimally even bake.
- Mixing bowl A mixing bowl or more are needed to mix up the brownie batter. I prefer to use a medium mixing bowl for the brownie batter and several smaller ones for beating the eggs and melting the butter and chocolate chips.
- Parchment paper Parchment paper is very useful for removing the brownies from the pan before cutting. You can also grease the pan with butter or cooking spray, but I do recommend parchment if you have it on hand.
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Ingredients needed for these fudgy homemade brownies: butter, vanilla extract, eggs, flour, sugar, salt, milk, cocoa powder and chocolate chips.
Step 1-2: Whisk flour, cocoa powder and salt together. Whip the eggs with sugar until they are pale and fluffy, then add to the dry ingredients along with melted butter and melted chocolate chips (cooled slightly). Add vanilla and whole milk, then mix all together until no lumps remain in the brownie batter. Line a 9 by 13 inch baking dish with parchment paper, then pour the brownie batter into the baking dish and spread evenly with a spatula.
Step 3: Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a moist crumb.
Optional: Sprinkle additional chocolate chips over the brownies while still warm.
Tips for the best brownies catered to your taste!
- Cocoa Powder: If you like a brownie that has a deep chocolate flavor like a dark chocolate candy bar, you can add more cocoa powder. 3/4 cup of cocoa powder makes these brownies nice and dark, but we prefer them a little less dark so I chose to use 2/3 cup instead.
- Eggs: Be sure to beat the eggs well to get a nice heft to the brownie batter. For a crinkled top, try beating the eggs and sugar together before adding them to the batter.
- For a cakier texture: If you wish to have brownies with more of a cakey texture, add another egg or two.
- Sweetness: for brownies that are sweeter, you can add a little more sugar or use milk chocolate chips. I used semi sweet chocolate chips and the brownies had more of a deep and dark chocolate flavor.
- More chocolate: you can add additional chocolate chips (whole) to the batter if you like brownies with chocolate chips inside. I like to also top the warm brownies with chocolate chips to get a bit of melted chocolate on top.
Storage tips:
These brownies can be wrapped with plastic wrap and stored at room temperature for several days. You can also freeze these brownies (in an airtight container or tightly wrapped) for several months. I like to reheat day old brownies in the microwave for 10-20 seconds before enjoying them!
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