My delicious homemade Chocolate Brownies recipe is moist, rich and chewy with a perfect crackly top. Save this recipe to Pinterest now so you can always find it!
We recently hosted New Year’s Eve here and because all of us parents were so worn out from Christmas, we decided to make the party a low key Apps & PJs party. I literally wore my Christmas pajamas. But the day of the party I realized no one had said anything about dessert. How could we forget dessert?! So, pulled together a double batch of my Homemade Chocolate Brownies recipe and we were set. Cut into small pieces, everyone was able to grab a few and top off their appetizer stuffed stomachs with a little fudgy, chocolate goodness.
Brownies are one of those desserts that can really hit the spot. Whenever I get a craving for something chocolatey and rich, brownies tend to be my go-to. They are easy to make and my rich and delicious homemade Chocolate Brownies recipe is really bakery style comfort food right at home. These are classics that will be a hit with your family again and again.
Baking to perfection
Before we dig into the recipe for the homemade Chocolate Brownies recipe, you should know that these brownies will come out more solidified or gooey depending on the baking time. The ones you see here in the photos are baked at 30 minutes, giving them a more defined structure. However, if you like brownies that are very gooey then you can bake them for 27 minutes instead. Or you can read through the recipe at the bottom and decide which you would prefer too!
Using the right cocoa powder
My Homemade Chocolate Brownies recipe calls for natural, unsweetened cocoa powder. This is cocoa powder from roasted cocoa beans. This recipe uses baking powder and the acidity in the natural cocoa powder needs the baking powder. The better the quality of the cocoa powder, the better the brownies will turn out. I like to use the Ghirardelli cocoa powder {HERE}. You should be able to find this at any of your local grocery stores too.
Flavoring agents
Everyone knows that the brownies are heavily flavored with the cocoa powder. However, in order to round out that flavor I always add some vanilla extract. It makes the chocolate flavor stand out and really creates a harmonious flavor. Another ingredient you can add to boost the chocolate flavor is espresso. If you have an espresso machine I find adding a warm teaspoon will really create a robust chocolate flavor. This might add a little hint of coffee flavor to the overall recipe so make sure you are okay with that before mixing it in.
The right sugar
Use regular granulated sugar to make my homemade chocolate brownies. I use 1 and 1/2 cup sugar, which seems like a lot of sugar for the brownies at first glance. However, when you are using unsweetened cocoa powder it comes with no sugar to sweeten the cocoa whatsoever. The amount of sugar is really needed to add that sweetness. The sugar also will liquify when the brownies bake and that creates a softer center for the brownies.
Tips for making my Homemade Chocolate Brownies recipe
- Make sure not to over stir the brownies. Over stirring the brownies will make for more cake-like brownies.
- The trick to getting those crackly tops is to heat the butter and sugar together on the stove. So make sure not to add it to the mix without that step below in the directions.
- Make sure to use the oil on the baking pan for greasing and the parchment paper. This will keep the brownies from getting stuck in the pan.
- To save the brownies, you can keep them in an airtight container on the counter for about two days. After that I would place them in the refrigerator. Of course, you can also put them straight in the refrigerator in an airtight container too.
- Try reheating them in the microwave and adding a scoop of ice cream for an extra treat!
Looking for more chocolate dessert recipes?
If you love a good chocolate dessert, then try these recipes too!
- Homemade French Silk Pie {HERE}
- No Bake Chocolate Lasagna Cake {HERE}
- Chocolate Covered Peanut Clusters {HERE}
- Chocolate Mousse Made From Scratch {HERE}
- Bailey’s Chocolate Sheet Cake {HERE}
- Cocoa Cookies Recipe {HERE}
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Thank you so much for stopping by today, friends! I hope you love my Homemade Chocolate Brownies recipe. You can find the full, printable recipe below. I hope you will come visit us again. Happy eating.
Homemade Chocolate Brownies recipe
Equipment
- 1, 9x9 metal or aluminum baking pan
Ingredients
- 1 cup all-purpose flour 120 g
- 1 cup unsweetened cocoa powder 43 g
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup unsalted butter
- 2 tbsp light extra virgin olive oil
- 1 and 1/2 cup granulated sugar (Divided by 1 cup and then the 1/2 cup)
- 2 eggs
- 1 egg yolk
- 1 1/2 tsp vanilla
- 1 cup chocolate chips
- Optional: 1 tsp espresso
- Cooking oil spray
Instructions
- Preheat the oven to 350 degrees and use the cooking oil spray to grease a 9x9 metal or aluminum baking pan. Then line the pan with parchment paper too.
- In a large bowl, mix together flour, cocoa powder, salt and baking powder. Set that bowl aside.
- In a medium-sized sauce pan, combine the butter, oil and 1/2 cup of sugar. Stir continuously until the butter has completely melted.
- In a large mixing bowl, combine the last cup of sugar and the eggs. Then whisk until they are well combined. Slowly pour the butter mixture into the egg mix, little by little and whisking in between. Now add the vanilla and gently whisk that in. If you are using the espresso, you can add that now too.
- Add the dry ingredients to the bowl little by little now. Whisk as you go and incorporate the mix together. Be careful not to over mix. Over stirring makes the brownies tough. You do not have to keep stirring once the dry ingredients are fully incorporated.
- Use a spatula and fold in the chocolate chips. Then pour the mixture into the prepared pan.
- Bake for the desired outcome. 27 minutes for slightly gooey brownies. 30 minutes for brownies like mine in the photos with shiny cracked tops. If you are doubling the recipe, bake the brownies for 30 minutes and then check the center with a toothpick. Toothpicks should come out with a few moist crumbs stuck to them. Mine take around 33 -35 minutes when doubling the recipe.
- When the time is up let the brownies cool completely on a cooling rack in the pan. Then remove and cut into 9 squares.
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