My homemade brownies from scratch are fudgy, decadent, so chocolatey and the batter can be made in just minutes! This has been a fan-favorite for over 8 years and will have you ditching the box-mixes for good. Recipe includes a how-to video and lots of tips for shiny, crackly brownie tops!
Brownies From Scratch
I first shared this homemade brownie recipe years ago and it’s remained one of my personal favorites ever since, a classic right up there with my chocolate chip cookies and easy apple pie. It’s served as the base of many of my other brownie recipes on my site (perhaps most deliciously, my cheesecake brownies) and is perfect for beginners and advanced bakers alike.
At its core, this is really a no-frills, easy brownie recipe that really needs little introduction, but if you’re like me and love nerding out about nitty gritty recipe details, please read on (otherwise, hit that big “Jump to Recipe” button overhead)!
Why You Should Try THIS Brownie Recipe:
- Intense chocolate flavor. Melted chocolate, cocoa powder, and added chocolate chips put these brownies over the top. Add a pinch of instant coffee or espresso powder to the batter for an even more decadent chocolate experience.
- Shiny, crackly tops. While it may seem like just aesthetics, shiny and crackly tops are something that I personally love about brownies and that I wanted my own version to have. I spent years cracking the code on this and am very happy to share what I’ve found with you (it’s all about mixing the eggs and sugar… more on this below!).
- Easy, for when you need a chocolate fix in a hurry! My homemade brownies come together in just 10 minutes. Minimal mess & no mixer needed.
- Perfected recipe (true brownie texture!). This recipe was carefully (and repeatedly) tested to yield brownies that are dense, fudgy, and super chocolatey with the aforementioned shiny, crackly tops. I must’ve baked 100 different batches before landing on this version.
Ingredients for Homemade Brownies
We won’t go over every ingredient in detail (who has the time when there are brownies to be made!), but I think you should know what it is that truly makes these the best brownie recipe. The ingredients are common enough, but there are a few extras mixed in, along with a bit of technique… (more on that later).
Let’s dig in.
- Sugar. A blend of granulated and brown sugar is the way to go in almost every recipe, honestly, but especially here. The subtle molasses-ness of the brown sugar rounds out the flavor of the chocolate and adds extra chew to our brownies!
- Eggs… plus an extra yolk! The egg whites play a critical role in giving you brownies with a shiny, crackly top. When coupled with the sugar and whipped, you’ll be able to achieve exactly that boxed-brownie look. An extra yolk enriches the batter and makes the brownies even more tender and fudgy.
- Chocolate. For intensely chocolatey homemade brownies we build the batter on a base of melted chocolate and butter and then toss in some cocoa powder while the mixture is still warm (to help bloom it, as we do in my chocolate cake). Chocolate chips work in a pinch, but baking bars are best. Use semisweet baking bars, or, if you like a darker chocolate, use 60% cacao instead! Then, at the end, I do recommend mixing in some chocolate chips for an extra punch of chocolate.
- Instant coffee. If you’re someone who prefers dark chocolate, you’ll want to add this. It adds depth and enhances the chocolate flavor, particularly the more bitter flavors that you’ll find in dark chocolate. You can make things even more intense by swapping this with espresso powder, or if you’re not a fan feel free to omit it.
Sam’s Tip: These brownies were specifically and carefully designed to be dense and fudgy, and not cakey. However, if you like a lighter brownie you can stir in a quarter teaspoon of baking powder with the flour.
How to Make Brownies from Scratch
Whisk the eggs and sugar
I’ll usually melt my chocolate and butter together first (do this in intervals, stirring in between, just like when melting chocolate in the microwave). Then set this aside and combine your eggs and sugar and stir vigorously. Whisking together the eggs and sugar almost as if you were making meringue is critical to creating those shiny, crackly tops that you’ll see at the end!
The vigorous whisking can be an arm workout, but can absolutely be done by hand (usually takes me 60 seconds or so). You could alternatively use an electric mixer for this step!
Once the eggs are well-mixed, stir in your vanilla extract and salt.
Add the melted chocolate
Stir the melted chocolate into the batter. Everything should be thoroughly combined, but you don’t have to worry about whisking aggressively or vigorously, like you did with the eggs and sugar.
Finish the brownie batter & bake
Add the flour, followed by the chocolate chips. Once again, the batter just needs to be uniformly combined, no need to go crazy with mixing here! Once everything is combined, scrape your brownie batter into a 9×9″ baking pan, smooth it into an even layer (add a few more chocolate chips on top if you’d like, for good measure!) and bake!
SAM’S TIP: I recommend baking your brownies in a metal pan, as glass pans can take longer.
Frequently Asked Questions
An extra egg yolk, a bit of brown sugar, real melted chocolate, a bit less flour than you might expect, and no baking powder or baking soda all contribute to the rich fudginess of these brownies. If your brownies turn out cakey after following my recipe, it may be that your flour was accidentally over-measured.
After years of making homemade brownies from scratch, I can tell you with confidence the secret is following a good recipe. Use one that recommends vigorously whisking the eggs and sugar, enriches the batter with melted chocolate, and for good measure adds a pinch of instant coffee or espresso. Obviously I’m biased, but my recipe really does crack the code for perfect brownies, and I’m excited for you to try it.
Unfortunately, a straight substitution of the chocolate called for with white chocolate yields results that are too sweet and a bit oily. However, I do have a white chocolate brownie recipe that I recommend you try instead, or for a chocolate-less version try my blondies!
More Chocolate Desserts
This is truly the easiest, ultimate, best homemade brownie recipe. And I really think you are going to love it.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Fudgy Homemade Brownies from Scratch
Ingredients
- 12 Tablespoons (170 g) unsalted butter cut into Tablespoon-sized pieces
- 4 oz (113 g) semisweet chocolate bar chopped into small pieces
- ½ cup (50 g) natural cocoa powder (unsweetened)
- ½ teaspoon instant coffee grounds optional
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (127 g) semisweet chocolate chips
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a 9×9 baking pan¹ with parchment paper²
- Combine butter and chopped chocolate in a large, microwave-safe bowl.12 Tablespoons (170 g) unsalted butter, 4 oz (113 g) semisweet chocolate bar
- Microwave in 25-second intervals, stirring well in between, until completely melted and smooth.
- Immediately add cocoa powder and instant coffee (if using), stir well.½ cup (50 g) natural cocoa powder (unsweetened), ½ teaspoon instant coffee grounds
- In a separate, medium-sized mixing bowl, combine sugars and eggs. Whisk vigorously, until well combined and lightened in color (at least 60 seconds of vigorous whisking, this ensures shiny, crackly tops! Feel free to use an electric mixer!).¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar, 2 large eggs + 1 large egg yolk
- Stir in vanilla extract and salt.1 teaspoon vanilla extract, ½ teaspoon salt
- Drizzle chocolate mixture into egg mixture and stir until completely combined.
- Add flour, stir until completely combined.1 cup (125 g) all-purpose flour
- Stir in chocolate chips.¾ cup (127 g) semisweet chocolate chips
- Spread into prepared 9×9 pan.
- Bake in center rack of 350F (175C) oven for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.
- Allow to cool before cutting and serving (they'll be messy and seem underdone otherwise).
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally shared this brownie recipe on 02/01/2017. I’ve made small changes to the recipe to make the tops crackly (changed the step for beating the eggs well instead of mixing the batter well as a whole), and I’ve updated some of the photos and added a video and tried to make the post itself more informative.
Lyn
I have made these brownies several times and can honestly say this recipe is great, actually amazing. I love serving the brownies with vanilla ice cream and fresh raspberries. Anyway I have a friend who is gluten intolerant and I wanted to make these brownies for him so a few days ago I made this recipe using gluten free all purpose flour. The brownies took longer to bake (42 minutes) which wasn’t a big deal but they just were not as amazing. Good but not good enough that I would want to share them with anyone. I wish I had thought to check out your brownie recipes because if I had I would have seen the flourless brownie recipe. I hope to try that recipe sometime soon. Thank you for sharing your recipes.
Emily @ Sugar Spun Run
We’re so happy you love the brownies, Lyn! Definitely try the flourless brownie recipe for your friend–we think those will be a better success for you ❤️
Tahera
Hi Sam, I’m a biiig fan….all your recipes are just awesome and especially this brownie recipe is so simple yet so delicious, all my familymembers just love it..I would request you to give some suggestions for an eggless version of it as I want to make it for one of my friend who’s a vegetarian. Thanks
Sam
Hi Tahera! I’m so glad everyone has enjoyed everything so much! Unfortunately I don’t have an eggless brownie. I haven’t experimented with one either so I can’t say exactly how to do it. 🙁
Sharon
I made these brownies a few days ago and they are to die for! The perfect texture. Fudgy, yes! Wet and mealy? Not at all. I’ve been dissatisfied with box brownie mixes for a few years now. Specifically, the Ghirardelli brand. Always seemed great on the edges and raw, wet in middle. No matter what I did. Made this recipe in a metal 9×9 pan and they are perfection all the way through! Dense, fudgy, dark chocolate flavor and not just on the edges…I baked them for 37 minutes, I believe. When I got dull crumbs instead of shiny wet batter on the toothpick when I tested, I called them done. Thank you for this recipe!!! My new go-to brownie recipe.
Emily @ Sugar Spun Run
We’re so glad you found our recipe, Sharon! Sounds like it was exactly what you were looking for 🥰
Jessy
I just came here today to say that this really is the best recipe! I made some brownies today for first time in a long and couldn’t figure out why they didn’t come out as well as usual- it’s because I used the wrong recipe saved in pintrest thinking it was this one! Lesson learned.
Emily @ Sugar Spun Run
We’re so glad you found our recipe, Jessy! Thanks for the review ❤️
Jess
I have been loyal to the Ghirardelli boxed brownies for years, but I’ve been moving away from packaged food in favor of making more from scratch. Tonight was the first time I made these brownies, and I knew they’d be fantastic (based on the fact that every other recipe I’ve tried on this site has knocked it out of the park.) I wasn’t wrong! No more boxed brownies for me. FYI, I baked these in an 8×8 metal pan and 40 minutes was perfect.
Aidan
So easy to make, yet so good! I’ve been trying all your recipes, and they’re all just as good! Thank you for making this site!
Katie
Delicious chocolatey chewy brownies! And the top was perfect too! I’ve never made a brownie where the top looked like the usual box brownie way, but this recipe did it! I did put the batter in the fridge, which I’ve never done before either. I am so happy that I decided on Sam’s recipe. I was getting overwhelmed from which brownie recipe to choose from in Google, but luckily I remembered sugarspunrun never lets me down. Also, just to add: I melted the butter on the stovetop, then added cocoa powder, then added the chocolate chips.
Perfect recipe!
Nelly
I noticed that the brownie batter was much thicker than yours in your video. I couldn’t pour it out of my bowl and I had to scrape it into my baking pan. As you can imagine, spreading it was much harder than expected. I used a 9×13 baking pan with your recommended baking times, and they do taste good! I’m just confused about the thickness of the batter and I wonder if it could be a mismeasurement of the flour? I did mix a lot, as you recommended, but I know overmixing for other desserts like cake and cupcakes can be problematic.
Sam
Hi Nelly! I’m so sorry this happened! This one is really, really tough to over-mix. Did you weigh your flour by chance? It does sound like there may have been too much flour in the dough. 🙁
Katie
Mine was thick too, and I measured by weight, mixed by hand mixer. And the brownies turned out great 🙂 Funny the different batters. 🙂
Prajna
I came across this recipe by chance after my kids insisted I make some brownies today. The brownies were a super hit with my family and my nephew has insisted that I make some more tomorrow. I did not have brown sugar today but the next time I will make sure to add them. Also did not refrigerate the batter but it was still so fudgy.. Add a dash of ice cream to it and I’m sure it’s going to be yummy😋
Emily @ Sugar Spun Run
We’re so happy it was a hit! Also, we have a post on how to make brown sugar, if you run out again 😊
Wendy
Yum! Chocolate! Chocolate! Chocolate!
Jada
I don’t have any brown sugar, will that make a difference?
Sam
Hi Jada! It will change the flavor a bit.
Casey
I’ve had your recipe saved for awhile, and I noticed your note that the recipe hadn’t changed even though you updated the post, but I thought the original called for blooming the cocoa powder in water. Made these the other night and didn’t quite turn out the same as usual.
Thanks!
Sam
Hi Casey! I did not change the recipe, just updated it for some better pictures and to make it a little better for the reader. I’m sorry they didn’t turn out quite the same. 🙁
Carlos
Hi, I don’t have a microwave at home. Can I combine the chips and butter in an electric oven? And if so, How?
Sam
Hi Carlos! It may be quicker to do it on the stove top in a pot. You could stick the butter and chocolate in a bowl in the oven. You really need it to just melt together. 🙂
Carlos
Thanks, I will try this recipe soon
Sarah
Hey there Sam,
First off I am so glad to have stumbled onto your page. Thank you for all you have invested in this gem of a resource for all of us. You are gifted for sure. Bouncing from one recipe to another (wiping drool from my chin) product recommendations and learning tools, an hour goes by like five minutes!
I have a question. Can I use a stand mixer for this brownie recipe? To beat the eggs in easier? I didn’t see it mentioned anywhere and I just wanted to make sure before I went ahead and did it.
Thanks again and I’ve got a whole list of your recipes I am excited about trying. 🙂
Emily @ Sugar Spun Run
Hi Sarah! We are so happy you are such a fan of our site–that’s so nice to hear! You can definitely use a mixer here. 😊
Sarah
Thanks Emily,
The brownies came out great, dangerously great… I’m heading in to make another batch! Thanks again. 🙂
Sam
Hi Angela! I’m so sorry this happened! Could it be that an ingredient was mis-measured? I think a little extra sugar could cause them to be oily. The batter is a pretty thick batter but shouldn’t come out oily. 🙁
Erin
This is my go to brownie recipe. It is perfection. I usually do the full 30 minute chill. I LOVE that it all comes together in a single bowl; so easy to make.
Dianne
I love all your recipes I have received so far that I made a separate folder just for your recipes so I can find the one I want easily.
Sam
Thank you so much, Dianne! I’m so honored and happy to hear it. 🙂
Paula
Hi! I make this recipe often, always in a 9×9 pan, and I cut my brownies into 9 large 3×3 bars. If I wanted to double this recipe, which I want to do, what size pan would you suggest, in order to maintain the thickness that I get with the 9×9 pan? Do you think a 13×9 would give me the thickness? I would cut 12 3×3 bars from a 13×9 pan. So, I would just be getting 3 more. Any suggestions? Thank you! Great recipe btw!!
Sam
Hi Paula! A 9 x 9 typically holds about 8 cups of batter and a 9 x 13 typically holds about 10 cups of batter. Using these measurements, doubling would give you some really thick brownies. You could increase it by 50% and then your brownies would just be slightly thicker. 🙂