This fudgy and delicious brownie recipe comes together in one bowl in just a few minutes! You’ll love the flavor and texture so be forewarned, it’s best to invite some friends over when you make a batch because portion control is quite difficult around them.
When you need a perfectly sweet chocolate fix that comes together in just a few minutes a batch of brownies CAN’T be beat! My brownie recipe is a family favorite that gets gobbled up before they’re finished cooling. If I’m making a batch just for us I’ll always add in 2 cups of toasted pecans that I’ve given a rough chop to but this recipe is amazing on it’s own.
Top Tips for the best brownie recipe
- If you don’t have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you’ll be good to go!
- Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Don’t over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the top just begin to crack.
- Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for a bit of crunch and flavor.
Frequently Asked Questions
Can I make these without an 8×12 inch pan?
Sure! You can use a larger pan and have thinner brownies OR you can make a wall inside of your pan with aluminum foil then line it with parchment paper. If you look very closely in the photo for step seven below you can see that I did this!
What’s the best cocoa powder to use?
I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods making it PERFECT for brownies! My go to company is Valrhona but there are lots of great brands out there, including Callebaut, Ghirardelli and lots of organic and fair trade options too!
What kind of chocolate is best for homemade brownies?
You have a wide range or chocolate to use for brownies but I suggest sticking with a bittersweet or semisweet chocolate. There’s enough sugar in the recipe so you don’t need a sweet chocolate too.
How long will brownies from scratch keep for?
Stored in a sealed container your uncut brownies will keep for up to four days in the fridge or 2 months in the freezer. Your cut brownies will last up to two days although they rarely last beyond a day if anyone knows they’re there!
What can I do for an even fudgier brownie?
Add an extra yolk for more creaminess and melt one cup of the chocolate with the butter, which you’ll then use in step one below. you can also slightly undercook your brownies so they’ll me even moister.
How to make Brownies
1. Add your melted butter, room temperature eggs, coffee and vanilla to a large bowl then whisk together. The coffee is optional but I find that it helps to bring out the chocolate flavor. If you don’t want to use any just skip or add a drop more of vanilla.
2. Add the white sugar and lightly packed brown sugar to the mixture.
3. Whisk the mixture together until it’s nice and smooth.
4. Sift in the flour, salt and cocoa powder. It is important to sift as the cocoa is often pretty lumpy.
5. Stir the mixture together until just incorporated.
6. Fold in the chocolate chips or chunks. While you have the spatula out it’s a good time to scrape the bottom of the bowl and really make sure there are no pockets of unmixed ingredients hanging out.
7. Transfer the batter to a parchment-lined baking dish and smooth it to the corners. Bake at 350F for about 30 minutes. The center will continue to bake and set after you remove the brownies from the oven so don’t worry if they seem a bit fudgy.
You can add either chopped chocolate or chocolate chips to the top of your brownies but this is totally optional. I’ve made the recipe both ways but found the brownies to be a bit more photogenic without the additional chocolate on top.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this brownie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Brownies
Ingredients
For the Brownie:
- 1 cup granulated sugar 200g
- 1 cup brown sugar 200g, lightly packed
- 3 eggs room temperature
- 3/4 cup cocoa powder 75g
- 1 cup flour 120g
- 1 teaspoon salt 6g
- 1.5 cup dark chocolate chips 260g
- 1 cup melted butter 225g, unsalted
- 1 tbsp coffee 15mL
- 1 tbsp vanilla extract 15mL
Instructions
- Preheat the oven to 350 degrees F and prep a 8x12-inch baking pan with parchment paper.
- In a large bowl, combine melted butter, eggs, vanilla extract, and coffee then mix together well.
- Add the white and brown sugars to the mixture and whisk together well.
- Sift cocoa powder, flour, and salt into the bowl and mix until just combined
- Toss in chocolate chips (or chunks) and fold into the batter.
- Add batter to pan and smooth to the edges. You can add more chocolate chips to the top before baking if desired.
- Bake for about 30 minutes or until the center is just set. You'll notice the center does not wiggle when the pan is moved.
Notes
- If you don't have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you'll be good to go!
- Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Don't over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the top just begin to crack.
- Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for an extra kick of flavor.
Love your recipes, but I notice you mention 8 c 12 pan and in recipe notes an 8 x 8 pan…please clarify.
Thanks!
8×12, thanks for pointing out the typo!
Instructions say to prep an 8×12 pan but Recipe Notes mention 8×8 pan. Which is correct?
Thank your for sharing your amazingly scrumptious recipes. I’ve made so many of them.
8×12, thanks for pointing out the typo!
This looks amazing! I love fudgy brownies and still don’t have a go to recipe. I’ve noticed a couple times that you don’t include a weight for your eggs. Is it possible for you to include your egg weight in grams? Although there is a standard weight I find they really differ from egg to egg! And you can only go by feel once you’ve made a recipe once or twice with proper measurements. I know there are other factors such as humidity but just thought I would ask!
Much Love,
Bex
Great suggestion!
Thanks John. Making these for a Halloween party.
Awesome
Lovely, quick and very easy to make. Amazing brownies! Thank-you.
AMAZING! John, I discovered you last year through your Youtube channel and you’ve become my ‘go to’ sight for recipes and ideas. These brownies hit ever note: Rich, moist, fudgy, and bursting with chocolate. I added hazelnuts to mine as well as chocolate chunks. I didn’t have an 8×12 inch pan so I used an 8×8 which produced a thicker Brownie, I also intentionally still under baked even though they needed about 10 minutes longer since the batter was deeper in the smaller pan. I served this for dessert at a party last night with vanilla ice cream and topped with toasted hazelnuts, chopped chocolate chunks, and a dusting of cocoa powder, a massive hit! The toasted hazelnuts were a wonderful compliment to the chocolate. Thank you!!!!! Brian