These gooey Homemade Brownies are better than any boxed brownies you’ll ever make. The middle is dense, rich and fudgy with a flakey layer on top.
- 4 ounces dark chocolate, melted (see notes)
- ½ cup (113g) unsalted butter, melted
- 1 cup (190g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (70g) all-purpose flour
- ½ cup (55g) Rodelle cocoa powder, sifted (see notes)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup (135g) semi-sweet chocolate chips
- Preheat the oven to 350°F.
- Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir every 30 seconds until completely melted and smooth. Set aside to cool.
- Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
- Next add the egg and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter). Then add the vanilla extract and melted chocolate and beat until combined.
- Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula.
- Generously grease an 8-inch baking pan. Spread the batter evenly and bake at 350°F for 20-24 minutes. Toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and allow to cool prior to cutting. Store in an airtight container.
- Melted Chocolate for the batter: I recommend using a high-quality baking bar such as Ghirardelli or Lindt. These are best with dark chocolate, but any type of melted chocolate will work. If you don’t have a chocolate bar, then you can use chocolate chips. 4 ounces of chocolate is equivalent to a generous ½ cup of chocolate chips.
- Beating the sugar: It’s important to beat the sugar into the melted butter to allow the sugar to dissolve.
- Whipping the eggs: Be sure to beat your eggs and yolk until the batter is really light and fluffy, resembling a cake batter. This ensures the flakey crust on top.
- Cocoa Powder: I recommend Rodelle Cocoa powder. It all my tests, it had the best taste and texture. It’s a Dutch-processed cocoa powder. However, any cocoa powder will work, this recipe has been tested using several varieties.
- Substitutes for butter: ½ cup of vegetable or coconut oil can be substituted for melted butter if needed, but melted butter produces the best results.
- Salted vs Unsalted butter: If using salted butter, reduce the salt by at least half
- Baking Pans: This can be made in an 9-inch square or round pan. The baking time is approximately 20-22 minutes depending on the type pan used. I use dark non-stick pans sprayed with cooking spray. Glass pans will always require a longer baking time. After 22 minutes, I check my brownies every 1-2 minutes. If you stick a toothpick in the center of the brownies, it will still be gooey but not as “wet”. The brownies will continue to bake for several minutes as they cool.
- For a large batch, double this recipe and bake in a 9 by 13-inch pan. Baking time is similar.
- How to store or freeze these: Store in an airtight container or freeze for up to 1 month. To freeze the brownies, first allow them to cool completely, slice and wrap the brownies tightly in plastic wrap and then again in aluminum foil before placing them in the freezer. Thaw prior to eating.
- Reheat the brownies if desired for 10-20 seconds in the microwave for that fresh-from-the-oven taste. Serve with vanilla ice cream.
- Category: Brownies
- Method: Baked
- Cuisine: American
Keywords: homemade brownies, best brownies, brownies from scratch, easy brownies