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BEST Homemade Brownies
These are the Best Homemade Brownies you will ever have with a fudgy moist texture and rich dark chocolate flavor. They are nice and thick, and they simply melt-in-your-mouth. The simple method means you can make them any day of the week!
Ingredients
- 7 oz (200g) bittersweet chocolate* (minimum 70% cocoa), coarsely chopped
- ½ cup (113g) salted butter**
- 3 large eggs at room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (110g) packed light brown sugar
- ½ teaspoon salt
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (71g) all-purpose flour, sifted (see notes in FAQ section about adding more flour)
- 3 tablespoon (18g) cocoa powder (I prefer this one), sifted
*It is important to use bittersweet chocolate for this recipe or the brownies will be too sweet. I often chop up Lindt 70% bars. and I also love these single origin couverture chocolate discs.
**see notes under FAQ on using unsalted butter
NOTE: for best results, use a kitchen scale to weigh the ingredients.
Instructions
- Preheat your oven to 325°F. Line an 8x8-inch metal baking pan with parchment paper, leaving a 2-inch overhang at each side.
- First melt the chocolate and butter together. You can do this several ways. Place chocolate and butter in a stainless steel saucepan (this is my go-to pouring saucepan that everyone asks me about) and place it over very low heat stirring constantly until melted and smooth. You can also use a double boiler and place the chocolate and butter in a heatproof bowl, then set it over a saucepan with just about ½ inch of simmering water. The bowl should fit nicely into the saucepan without touching the water. Alternatively, can also melt it in the microwave at 50% power with frequent stirring to make sure it doesn't burn.
- In a separate bowl, combine eggs with both sugars and whisk vigorously until pale and thick. It will look syrupy and a bit frothy. For a very thin and wrinkly crust, use an electric hand mixer on medium speed for 1-2 minutes until the eggs are very pale yellow and thick. Mix in vanilla and salt. Add the warm chocolate mixture and whisk until evenly incorporated. The batter should tighten up and look thick and glossy when it is evenly incorporated.
- Sift the flour and cocoa powder over the batter and fold it through until it is evenly combined. It is important to sift these ingredients if they are lumpy as you will see pockets of flour if it is not dispersed evenly.
- Scrape the mixture into your prepared pan and spread it out evenly using a small offset spatula. Bake for 28-32 minutes until puffed and shiny on top and a skewer inserted into the center comes out with a few moist, sticky crumbs attached. Do not over-bake. A skewer should not come out clean.
- Transfer pan to a wire rack and let cool completely in the pan. For best results, refrigerate for 1-2 hours before slicing and they will be extra fudgy.
