Homemade Brownies
These homemade brownies are ultra gooey, rich, and decadent ! These fudgy brownies are quick and easy to make and way better than boxed brownies.
Servings: 16 brownies
Ingredients
- 1 cup unsalted butter 2 sticks
- ½ cup chocolate chips
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar tightly packed
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅔ cup cocoa powder
- ½ teaspoon sea salt
- 1 teaspoon espresso powder optional
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
- Melt butter in a microwave-safe bowl.
- Stir chocolate chips into melted butter. Stir until completely creamy.
- In a large mixing bowl, add sugar, brown sugar, eggs and vanilla extract. Whisk vigorously for 2 minutes, until light and frothy.
- Then, pour in the melted chocolate mixture. Stir to combine.
- Sift in the flour, cocoa powder, espresso powder, and sea salt. Stir until a thick batter forms.
- Transfer brownie batter to the lined pan. Smooth into one even layer.
- Bake for 25 to 30 minutes or until a toothpick inserted comes out with only moist crumbs.
- Finally, remove from oven. Allow brownies to fully cool before slicing and serving.
Notes
- Mix melted butter and chocolate chips until fully melted.
- Whisk the eggs and sugars for at least 2 minutes. This creates beautiful shiny tops!
- The brownie batter is thicker than cake batter, but not as thick as cookie dough.
- Do not bake too long.
- Brownies are done when a toothpick inserted comes out with only moist crumbs.
- Allow brownies to fully cool before slicing into.
- Store in an airtight container for up to 4 days.
- Freeze for 1 month.
Nutrition
Calories: 282kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 94mg | Potassium: 114mg | Fiber: 2g | Sugar: 29g | Vitamin A: 414IU | Calcium: 28mg | Iron: 1mg