Here’s how to make homemade brownies from scratch (and not dry them out!). An easy brownie recipe that is quick, simple and makes perfectly fudgy brownies every time.
How to Make How to Make Homemade Brownies From Scratch
- Mix the dry ingredients. In a bowl, combine flour, cocoa powder, salt, and powdered sugar.
- Make the batter. Whisk eggs and granulated sugar, then mix in oil, water, and vanilla. Sift the dry ingredients into the wet and stir gently. Fold in chocolate chips.
- Bake the brownies. Pour the batter into a pan. Bake at 350°F for 40–45 minutes, rotating halfway. Cool completely before cutting and serving.
Storing and Freezing Instructions
To Store: Brownies don’t need to be refrigerated if they don’t contain ingredients like cream cheese in the frosting. To keep them fresh at room temperature for up to four days, wrap each individual block tightly in plastic wrap, stack them, and store them in an airtight container. Do the same if you want to refrigerate them. They’ll last for up to five days in the refrigerator.
To Freeze: Freezing can affect the texture of the brownies, so you’ll need to take some precautions. If you want to freeze them, wrap each individual block in two layers of plastic and then cover it in foil. Put the wrapped brownies in an airtight container (stacked) or put them in a zip-lock bag and freeze for up to three months.
Brownie Recipe Variations
Protein brownies: Add half a cup of your favorite protein powder (preferably vanilla or chocolate flavored) to the dry ingredients, reducing the flour by a quarter cup to balance the consistency.
Nutty brownies: Stir half a cup of chopped walnuts, cashews, almonds, or pecans into the batter for a crunchy texture and rich nutty flavor. This works well with both traditional and gluten-free recipes.
Peppermint brownies: Mix half a teaspoon of peppermint extract into the batter and top with crushed peppermint candies before baking for a minty chocolate treat.
Fudgy Brownies from Scratch
Ingredients
- ¾ cup all-purpose flour
- 2/3 cup cocoa powder
- ½ cup powdered sugar
- ¾ tsp sea salt
- 2 large eggs, at room temperate
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 tbsp water
- ½ tsp vanilla extract
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 325ºF.
- Line 8×8 inch baking pan with parchment paper.
- Set aside.
- Add the flour, cocoa powder, salt and powdered sugar to a bowl and mix to combine.
- In another bowl whisk the eggs and granulated sugar.
- Add the oil, water and vanilla extract and whisk to combine.
- Sift the flour mixture into wet ingredients.
- Stir until just combined.
- Fold in chocolate chips.
- Pour the batter into the prepared baking pan.
- Bake in preheated oven for 40-45 minutes or until a toothpick comes out with only a few crumbs attached.
- Remove from the oven and allow to cool completely before serving.
Notes
- Properly prepare the pan: Line your baking pan with parchment paper, leaving overhangs on the sides to easily lift the brownies out once they’re baked. Lightly grease the parchment to prevent sticking.
- Mixing the ingredients: When combining your ingredients, mix the dry and wet mixtures separately before combining them to make sure all the ingredients are properly mixed in without overmixing. Overmixing can make the brownies tough, so stir just until the dry ingredients are moistened.
- Checking for doneness: Check your brownies a few minutes before the recommended baking time. Brownies are done when a toothpick inserted into the middle of the pan comes out covered only in a few crumbs. Keep in mind that the brownies will continue to cook slightly from residual heat after being removed from the oven, so it’s okay if the center is slightly too wet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
