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Homemade Brownies

Our family’s go to classic brownie recipe! These brownies are fudgy, chewy, and have lots of chocolate flavor. Plus you can customize them with different add-ins likes nuts, mint chips, and caramel. We also tested this recipe multiple times and found it makes AWESOME gluten free brownies!
homemade brownies stacked in a tower on light blue plate with white background

Guys, I am just going to say it. Brownies can be hard to photograph because they slightly look like square pieces of poo 🤣🤣

It’s been almost 2 years since I posted a brownie recipe. So far on our site we have a super fudgy brownie recipe and an espresso brownie recipe.

I’ve been intimidated of doing a “classic” brownie because that can mean so many different things to so many people.

Fudgy, chewy, cakey, crispy outside, moist, chocolatey -these are all words people use to describe a classic brownie.

I feel like this is a big battle!

homemade brownies stacked in a pile on light blue plate with sprinkle of sea salt on top

I realized I didn’t even know what type of brownie was my favorite. How am I suppose to create MY classic brownie when I’m not even sure what I like?!

So the brownie testing began.

5 batches later – starting with more fudgy brownies and realizing I like a chewier brownie, this is my definition of a classic brownie.

 

 homemade brownies stacked in a tower with single scoop of vanilla ice cream on top on light blue plate with white background

How would I describe this brownie?
It’s still fudgy, but not I feel like I’m eating molten chocolate fudgy. It’s got that crispy and shiny outside. And it’s slightly chewy. My ideal brownie is one that can soak up a little vanilla ice cream when eating them together 😍

collage image of how to make homemade brownies with glass mixing bowl and baking ingredients

How to make a chewy brownie

I originally started with a brownie that was really heavy on melted chocolate. Lots of melted chocolate is what makes a brownie super fudgy. But in order to achieve a chewier texture, I cut back on the amount of melted chocolate and increased the amount of cocoa powder.

How to make a brownie with a crispy, shiny top

After consulting many sites, beating the sugar with the eggs is what I discovered works the best to get the crispy, shiny top on the brownies. I suppose it’s not that simple – the amount of granulated sugar in the recipe plays an important part too.

homemade brownies cut into squares on a wooden platter

Butter VS. Oil in brownies

For my personal tastes, I found that my optimal brownie uses a combination of butter and vegetable oil. Butter enhances the natural chocolate flavor but oil helps to produce a chewier brownie.

How many eggs should I put in homemade brownies?

Lastly, the egg debate. I found that I liked 2 eggs plus an additional egg yolk. The additional egg yolk adds more fat, creating a fudgier brownie.

homemade brownies stacked in a tower on light blue plate with white background

Should I use a glass or metal pan?

I used a glass 8×8 inch baking pan because that’s what I have in my kitchen! You can use a metal pan and I would recommend decreasing the baking time by 5 minutes. Metal pans heat up faster and can produce chewier brownies.

Can I add nuts or other add-ins to these brownies?

Definitely! Add 1/2 cup to 3/4 cup of add-ins. You could add any variety of chopped nuts, chocolate chips, peanut butter chips, mint pieces, caramel bits, reese’s pieces, etc.

What type of gluten free flour should I use to make gluten free brownies?

I recommend and tested this recipe multiple times with King Arthur’s Measure for Measure All Purpose Gluten Free Flour.

homemade brownies stacked in a tower with a bite taken out with text overlay collage

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Other cookies and bar recipes
Puppy Chow Bars
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Double Chocolate Chip M&M Cookies

For a step-by-step of how to make this homemade brownie recipe, watch this short video:

Homemade Brownies

Homemade Brownies

Yield: 8x8 or 9x9 inch pan

Our family’s go to classic brownie recipe! These brownies are fudgy, chewy, and have lots of chocolate flavor. Plus you can customize them with different add-ins likes nuts, mint chips, and caramel. We also tested this recipe multiple times and found it makes AWESOME gluten free brownies!

Ingredients

  • 3/4 cup properly measured all purpose flour OR gluten free flour - I recommend King Arthur’s GF Measure for Measure Flour
  • 1/2 tsp salt
  • 1/3 cup unsweetened cocoa powder
  • 2 oz unsweetened chocolate, chopped
  • 8 tbsp unsalted butter, cubed
  • 1 & 1/4 cup sugar
  • 2 eggs plus 1 egg yolk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350º F. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray. 
  2. In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside. 
  3. In a small saucepan over low heat, combine the chopped unsweetened chocolate and cubed butter. Stir occasionally until it’s fully melted, about 5 minutes.
  4. Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume. 
  5. Once the chocolate is melted, pour it into the egg mixture. Then add the vegetable oil and vanilla extract. Stir with a spatula to combine. 
  6. Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. Do not continue to mix the batter once you can no longer see flour. 
  7. Pour the brownie batter into the prepared pan and bake for 30-33 minutes (glass pan) 25-27 minutes (metal pan) or until a toothpick inserted in the center comes out clean. For a chewier, less fudgy brownie, bake for 35-37 minutes in a glass pan or 30 minutes in a metal pan. 

Notes

This recipe turned out great using gluten free flour! We love King Arthur Gluten Free Measure for Measure Flour


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3 comments

  1. Can you double or triple the recipe to make a 9×13 pan of brownies?  If so, are the measurements just increased ?

    • Hi Jenny! I haven’t tried doubling yet, but if I were to bake it in a 9×13 inch pan, I would try doubling the recipe first and see how that turns out. Obviously the baking time will need to be adjusted.

  2. Hi, Can I have the substitute of eggs for this recipe ? I wanna make it eggless one.

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