Our family’s go to classic homemade brownies! 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!
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¾cupproperly measured all purpose flour OR gluten free flourI recommend King Arthur’s GF Measure for Measure Flour
⅓cupunsweetened natural cocoa powder
8tbspunsalted butter, cubed1 stick
1 ¼cupsgranulated sugar
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.
In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside.
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.
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.
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.
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.
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.