I guess I need to start with the title of this post, Perfect Homemade Brownies… yes, I know the word “perfect” is quite presumptuous. Certainly tastes and opinions will vary quite a bit from person to person…. so it would be impossible for everyone to agree on what is “perfect”. I guess that’s one of the luxuries of being the author of a blog… I can pick what is perfect to me! =)
I recently asked the question on my Glorious Treats Facebook page, “…what make a brownie perfect to you?” Although there was quite a range of descriptions (and I love how passionate you all are about brownies!), the vast majority included the word “fudgy” in your description. If you are one of those “fudgy” brownie lovers, these are for you! If you like “cakey” brownies, you may still want to give these a try… they may have just enough (flavor/texture) balance to win you over!
These brownies are rich, full of chocolate flavor, fudgy and moist (without being overly dense or oily). I would describe them as “better than a boxed mix” brownies. They have very similar qualities to a great boxed mix, but a deeper flavor.
I’ve made (and eaten) quite a few brownies in my life. They are one of my favorite desserts. I’ve been searching for a perfect homemade brownie recipe for a while, and I believe I’ve found it!
Enjoy these delicious brownies with a glass of milk, or scoop of vanilla ice cream. They are sure to be a family favorite!
More Brownie Desserts To Try
- Frosted Fudge Brownies
- Mint Chip Brownie Ice Cream Squares
- Brownie Strawberry Shortcake
- Fudge Mint Brownies {Recipe}
- Mocha Brownie Ice Cream Dessert
How to Make Homemade Brownies
Perfect Homemade Brownies
Ingredients
- 4 eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 tablespoon vanilla extract
- 1 cup unsalted butter 2 sticks
- 2 1/4 cups sugar
- 1 1/2 cups all purpose flour
- 1 1/2 cups chocolate chips semi sweet
Instructions
- Preheat oven to 350*F and lightly grease a 9″x13″ pan. If desired, line bottom of pan with parchment paper.
- In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, espresso powder and vanilla. Stir until fully combined and smooth.
- In a medium sized bowl, melt butter in the microwave (or melt in a small sauce pan on the stove). When melted, add sugar, and stir to combine.
- Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Make sure the butter mixture is warm, but not too hot, or it will scramble your eggs.
- Add the flour and chocolate chips to batter and stir until fully incorporated.
- Spread batter into prepared pan, and smooth as needed.
- Bake brownies about 30 minutes. Test for doneness by inserting a toothpick in the center of the brownies and making a little divit so you can see the center a bit. You should find moist crumbs, but no wet batter.
- Cool pan on wire cooling rack.
can I substitute anything in place of the espresso powder?
Krystyn, The espresso powder is used to increase the depth of the chocolate flavor. You can omit it if needed, but I would recommend using the best cocoa powder you can, to insure a rich and flavorful brownie. Happy baking!
I have been looking for a recipe for home made brownies and this looks perfect!
Another night of baking =D
I made these. They were awesome! I did what Glory recommended, allowing 1 cup of chips to melt into the mixture. They were super chocolately and fudgy. These are the best brownies anyone in my family has ever tasted, which means a lot coming from a chocoholic like my husband. Thanks for sharing.
I must admit… they do look pretty darn perfect!
I’m a huge fan of fudgy brownies! We’ll have to give these a try.
I made these yesterday. Oh my!!! I’ve always used Ghirardelli brownie mixes and loved them but these beat these by a long stretch. Thanks so much for sharing with all of us!
Dang. These look like the perfect brownie for me. Has all the essential components!
Have just made a batch of these and they are the best brownies I’ve had in ages! I traded in gluten free flour and added hazelnuts for crunch too. No doubt these will be popular tat work tomorrow!
These look delicious! I usually make the barfoot contessa’s recipe but next time I will have to try this one out! Love you!
~Cecilia
This is a great recipe. I made them last night. I had a new box of “Special Dark” cocoa and they turned out especially black looking but that didn’t seem to affect the taste. I thought they were great! Next time I might use the regular cocoa powder though.