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.
Made these tonight, and they are very good. I messed up and put two tablespoons of vanilla in, so they were a little too vanillas than I like. Other than that, very good.
These are Sooo yummy! I just shipped up a batch. I used gluten free flour (from trader joes) as I am allergic to wheat and I didn’t have espresso powder (bummer). They turned out perfect!! Enjoying one right now . Thanks for the great recipe!
Hi Glory,
Can you freeze your fudgy Perfect Homemade brownies? I’m baking for a big Christmas party I’m hosting in two weeks and I need items that freeze well!
Love your website – your recipes have never failed me, I make them all the time and get rave reviews!
Cheers,
Maria
I’m making these right now and I’m so excited to eat them. I’ve made these many times now and they always come out perfect! Even when I don’t have any chocolate chips on hand, they still come out with a great chocolate flavor and perfect texture. Thanks for such a great recipe!
I never leave comments for any of the recipes I try, BUT—– This is BY FAR the BEST brownie recipe I have ever eaten or baked!!!!! This should be the “go to” recipe for EVERY baker!!! Love it. Thanks!!!!!!!
Thanks so much for taking the time to leave a sweet comment, I really do appreciate it! So glad to hear you love them as much as I do! =)
Thanks for the great recipe! I’ve made 2 pans with caramel icing for a wedding, and tonight I’m using this recipe to make neapolitan cheesecake brownies. I’m a big fan of box brownies, and my homemade brownies never seem as good, but these were amazing! So rich without being overly sweet, so it was perfect with the really sweet caramel. 🙂
Thanks so much for the sweet comment! So glad you’re enjoying the recipe!
Just made these and wow-ee they are good!!
These are amazing! Everyone loves them!
I cannot believe how delicious these brownies are. I tried many many recipies before but this is what i was looking for. Simply perfect. Thank you for sharing your recipies. Giving us perfection to our home made sweets. I’m a big fan . Thank you from Palestine
hi glory –
well, I think you did it! these ARE perfect brownies. I have been trying to find a recipe to replace boxed brownies for awhile (boxed brownies DO typically taste the best!! but alas, they are still boxed…)
these were moist, fudgy, and so flavorful. I will use them for all my brownie base modifications now (cream cheese, and PB swirl, etc). it is also nice that they use a 13X9 pan – if you’re gonna go to the trouble to make them from scratch, you should get more brownies!! :0)
my only thought for next time, I thought they had a wee bit too much salt for my taste (don’t know if challenge butter is unsalted or not). but I would use unsalted butter next time, or used salted butter and drop the added salt to 1/4 tsp.
thanks for a terrific recipe!!
Hi Jodi,
So glad you enjoyed them! Now I that you’ve made me think of them I want to make a batch tonight! The standard for baking is to always use unsalted butter, which is what I do. I usually list it that way in the recipe as well, but I see I didn’t this time, so I’ll make that update now. Thanks again for you nice comment.