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These fudgy Homemade Brownies have that sought-after glossy, crinkly top that everyone craves. The top of the brownies are slightly crispy, while the rest of the brownies are slightly chewy with that perfect moist and fudgy texture.
Homemade Brownies
The secret to these amazing brownies is beating the egg and sugar before incorporating them with the remaining ingredients. This creates an almost meringue-like top layer, while still keeping the brownies themselves perfectly rich and fudgy.
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Ingredients:
- Butter – Unsalted butter or salted butter can also be used. If using salted butter, consider reducing or omitting the added salt in the ingredients list.
- Semi-sweet chocolate – Use good quality semi-sweet cooking chocolate bars.
- Granulated sugar – The granulated sugar will help give the top of the brownies that glossy look.
- Brown sugar – The brown sugar adds a nice slightly caramel flavor to the brownies.
- Eggs – Large-size eggs.
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt – The amount of salt used can be increased or decreased to suit personal tastes.
Supplies
- 8-inch square baking pan
- Parchment paper, or non-stick cooking spray
- Microwave-safe mixing bowl
- Stand mixer with wire whisk attachment or electric handheld mixer
- Silicone spatula
Add the butter and chocolate to a microwave-safe mixing bowl. Microwave in 30-second increments until melted, stirring well.
Add the granulated sugar, brown sugar, eggs, and vanilla extract to the bowl of a stand mixer. Beat with a wire whisk attachment on high speed for 6 minutes, or until thickened and glossy, and the sugar has dissolved.
Pour the chocolate mixture into the stand mixture and beat on high speed once again until well combined.
Add the flour, cocoa powder, and salt to the brownie mixture and fold through with a spatula until just combined. The batter will be thick and glossy.
Pour the brownie batter into the prepared baking pan. Bake for 25-30 minutes, or until the sides and top have just set, but the center is still soft.
Recipe Tip
Allow the brownies to cool in the baking pan, before removing them and cutting them into squares.
A Note About the Baking Time
Increase the baking time slightly for a firmer brownie, and decrease the baking time slightly for a fudgier brownie.
The brownie is perfectly cooked when a toothpick inserted in the center comes out clean. Bake for slightly longer if the batter sticks to the toothpick.
Serve these brownies warm or at room temperature. They are especially amazing served warm with a scoop of vanilla ice cream and a drizzle of chocolate fudge sauce!
Storage
Store these brownies in an airtight container at room temperature for up to 3 days.
Freezer Recipe:
Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
More Dessert Recipes
Homemade Brownies Recipe
Homemade Brownies
Equipment
- 8 inch square baking pan
- Parchment paper, or non-stick cooking spray
- Microwave safe mixing bowl
- Stand mixer with wire whisk attachment
- silicone spatula
Ingredients
- ½ cup butter, chopped
- 4½ ounces semi-sweet chocolate, broken into pieces
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 320℉
- Line an 8 inch square baking pan with parchment paper, or spray with non-stick cooking spray.
- Add the butter and chocolate to a microwave safe mixing bowl. Microwave in 30-second increments until melted, stirring well.
- Add the granulated sugar, brown sugar, eggs and vanilla extract to the bowl of a stand mixer.
- Beat with a wire whisk attachment on high speed for 6 minutes, or until thickened and glossy, and the sugar has dissolved.
- Pour the chocolate mixture into the stand mixture and beat on high speed once again until well combined.
- Add the flour, cocoa powder, and salt to the brownie mixture and fold through with a spatula until just combined. The batter will be thick and glossy.
- Pour the brownie batter into the prepared baking pan.
- Bake for 25-30 minutes, or until the sides and top have just set, but the center is still soft. Allow to cool in the baking pan.
