Perfect Homemade Brownies

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!

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Perfect Homemade Brownies

Rich, moist and fudgy, without being overly dense.

Yield: 24 (2 inch) 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 (3 teaspoons) vanilla extract

1 cup (2 sticks) Challenge unsalted butter
2 1/4 cups sugar

1 1/2 cups all purpose flour
1 1/2 cups chocolate chips (semi sweet)

Directions:

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.

Adapted from King Arthur Flour

Notes- For the best flavor, use the best quality cocoa powder you can. The original recipe calls for dutch cocoa, I used natural (not dutch) cocoa with great results, so I imagine you could use either.

The addition of the small amount of espresso powder will not impart any coffee flavor in the final brownies, it simply enhances the chocolate flavor.

If you'd like the choocolate chips to remain intact in the baked brownies, allow the batter to cool before adding chips.

Certainly, if you like nuts in your brownies, free free to add them at the same time as the chocolate chips.

 

Enjoy these delicious brownies with a glass of milk, or scoop of vanilla ice cream.  They are sure to be a family favorite!

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80 Responses to “Perfect Homemade Brownies”

  1. #
    1
    CICI — January 14, 2013 at 12:23 am

    Those look great!! I do love brownies, and homemade brownies just make me drool! So glad that I found your blog!

  2. #
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    Mady — January 14, 2013 at 12:31 am

    I can’t WAIT to try these, I’ve made your recipes before (the perfect chocolate cupcake is a big hit with my friends & family, and always requested) so I know these will be sublime. Thank-you!

  3. #
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    Erin — January 14, 2013 at 1:43 am

    Those look so yummy!

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    Katie — January 14, 2013 at 1:45 am

    Oh my deliciousness!!! Brownies…are…my…weakness., and these look soooo good! Where do you buy your espresso powder?

    • Glory replied: — January 14th, 2013 @ 2:55 am

      Espresso powder can be found at most any major grocery store, near coffee and/or hot chocolate, and is usuallly sold in a small jar.

  5. #
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    Katie — January 14, 2013 at 4:03 am

    OK, I guess I have never looked for it before. Thank you!

  6. #
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    Aikko @ Bake Happy — January 14, 2013 at 5:12 am

    Oh my brownies! I just discovered my love for them last week! I love them fudgy, chewey and defnitely chocolately! I tried the one from Baked and it was great! Now I want to try this one too! :) Thanks for sharing Glory!

  7. #
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    Roshna — January 14, 2013 at 5:28 am

    Hello! On what temperature do you bake the brownies?

  8. #
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    Ashley — January 14, 2013 at 8:25 am

    This is the recipe I use basically except I don’t like chocolate chips in my brownies. It is pretty much the perfect home made brownie recipe. I love flaky tops.

  9. #
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    shelly (cookies and cups) — January 14, 2013 at 1:37 pm

    Yes, these do, indeed, look perfect!

  10. #
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    ButterYum — January 14, 2013 at 3:44 pm

    That second photo completely won me over – now I have to make a batch. ;)

  11. #
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    Paula — January 14, 2013 at 4:40 pm

    Fudgy brownies are the best (in my opinion) and these look perfect.

  12. #
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    Bellenza Bistro — January 14, 2013 at 4:51 pm

    That glossy, crinkly surface on these brownies tell me they ARE perfect! Or at least the ones I love look like this. :-)

  13. #
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    Mari — January 14, 2013 at 5:09 pm

    These look easy and delicious. What if I can’t find the espresso powder. I live in Spain and sometimes certain ingredients are hard to find…could I use a pinch of ground coffee?

    • Glory replied: — January 30th, 2013 @ 5:52 am

      Hi Mari,
      Yes, I think a pinch of very finely ground coffee, or even a couple tablespoons of strong brewed coffee. The espresso/coffee flavor is used to enhance the chocolate flavor in the baked brownies.

  14. #
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    Tracy {pale yellow} — January 14, 2013 at 9:50 pm

    This recipe is similar to my favorite brownie recipe but with the addition of cocoa powder, I imagine a deeper, richer flavor. This brownies look fantastic.

  15. #
    15
    The Bearfoot Baker — January 14, 2013 at 9:52 pm

    I think they look perfect! I like all brownies. Seriously wonderful!!

  16. #
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    Mi Vida en un Dulce — January 15, 2013 at 1:05 am

    I think that fudgy brownies are the best, more than a “caky” one and I love how you got yours, it’s so moist and dark…!!!

  17. #
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    sue @ cakeballs, cookies and more — January 15, 2013 at 2:18 pm

    well they sure look and sound perfect!

  18. #
    18
    Giselle — January 15, 2013 at 4:59 pm

    Wow! These look amazing. I love fudgy brownies. These look very fudgy. I am going to try this recipe for sure! Thanks for the recipe.

  19. #
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    Pily — January 15, 2013 at 5:19 pm

    Hi: I just couldn’t wait any more and baked these brownies yesterday.My kids loved them!!
    They were wonderful.
    thanks for sharing.
    PILY

  20. #
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    Katree Tree — January 16, 2013 at 1:30 am

    I… Can’t… Breathe…

    Too… Beautiful… So… Delicious… Looking…

  21. #
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    Kristen — January 16, 2013 at 5:20 pm

    This is a great recipe. I made them last night. I had a new box of “Special Dark” cocoa and they turned out especially black looking but that didn’t seem to affect the taste. I thought they were great! Next time I might use the regular cocoa powder though.

  22. #
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    Cecilia — January 16, 2013 at 7:38 pm

    These look delicious! I usually make the barfoot contessa’s recipe but next time I will have to try this one out! Love you!
    ~Cecilia

  23. #
    23
    Aimee — January 17, 2013 at 9:40 am

    Have just made a batch of these and they are the best brownies I’ve had in ages! I traded in gluten free flour and added hazelnuts for crunch too. No doubt these will be popular tat work tomorrow!

  24. #
    24
    Loretta | A FInn In The Kitchen — January 17, 2013 at 3:59 pm

    Dang. These look like the perfect brownie for me. Has all the essential components!

  25. #
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    Shannan — January 18, 2013 at 5:24 pm

    I made these yesterday. Oh my!!! I’ve always used Ghirardelli brownie mixes and loved them but these beat these by a long stretch. Thanks so much for sharing with all of us!

  26. #
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    Amanda — January 19, 2013 at 3:24 am

    I’m a huge fan of fudgy brownies! We’ll have to give these a try.

  27. #
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    Lori @ RecipeGirl.com — January 19, 2013 at 7:23 pm

    I must admit… they do look pretty darn perfect!

  28. #
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    Joyce Yasukochi — January 22, 2013 at 7:45 am

    I made these. They were awesome! I did what Glory recommended, allowing 1 cup of chips to melt into the mixture. They were super chocolately and fudgy. These are the best brownies anyone in my family has ever tasted, which means a lot coming from a chocoholic like my husband. Thanks for sharing.

  29. #
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    Marina — January 22, 2013 at 3:48 pm

    I have been looking for a recipe for home made brownies and this looks perfect!
    Another night of baking =D

  30. #
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    Krystyn — January 24, 2013 at 4:57 pm

    can I substitute anything in place of the espresso powder?

    • Glory replied: — January 28th, 2013 @ 3:09 am

      Krystyn, The espresso powder is used to increase the depth of the chocolate flavor. You can omit it if needed, but I would recommend using the best cocoa powder you can, to insure a rich and flavorful brownie. Happy baking!

  31. #
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    Dianne — February 2, 2013 at 6:57 pm

    These really are the perfect brownies. I made them last night for my husbands birthday. I did not have espresso powder on hand, so I just left it out and they still tasted wonderful. Thanks for sharing this recipe with us.

  32. #
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    Jessica — February 3, 2013 at 5:42 pm

    About how many calories do you think these brownies are?

  33. #
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    Felicia Quiles — February 5, 2013 at 12:05 pm

    Made these last night for a friends birthday. They turned out amazing! I added a mocha frosting powder mix and they are so fudgy I cut them smaller than normal brownies! I have never been disappointed with a recipe from this website!

  34. #
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    Gala — February 10, 2013 at 2:59 pm

    Hi!

    The other day I tried this recipe. The problem is that it was like undercooked and I let it for one hour in the oven to 180ºC!! I think it could be the baking tin, but it’s similar to the one you used. Do you know why could this be?

    Anyway it was fabulous! :)

    Gala
    smellwell.blogspot.com

  35. #
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    Amanda — February 11, 2013 at 5:08 pm

    Thank you for this recipe! My friends and I used it to make 4 layer brownies this past weekend. So delicious!
    http://droppinglikepies.wordpress.com/2013/02/11/4-layer-brownies/

  36. #
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    Joie — March 18, 2013 at 6:23 pm

    Can I used decaf espresso instead of espresso powder. I know it’s to deepen the flavor of the chocolate and is optional but i would like to use it. Decaf is what i have on hand and don’t think it would change the taste that much but i thought it would be a good idea to your in put.

    Thanks

    • Glory replied: — March 18th, 2013 @ 6:41 pm

      Yes, I’d say go for it! =)

  37. #
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    Chelsea — April 3, 2013 at 5:58 pm

    Made these last night and brought then took work and everyone loves them!! Some say beat brownies EVER!

  38. #
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    Summer — April 21, 2013 at 5:02 am

    Just made these tonight I only used half the recipe though because I didn’t have enough sugar for a full on but they still came out thick and really good I may add a little less cocoa though next time though because my boyfriend cant handle anything to chocolaty otherwise I loved them

  39. #
    39
    Alexis — April 26, 2013 at 1:50 am

    Can I leave out the chocolate chips?

    • Glory replied: — April 26th, 2013 @ 2:01 am

      Sure, feel free to experiment. If you don’t want the “chips”, you can melt them down, and add the melted chocolate.

  40. #
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    Rainbow — May 6, 2013 at 8:21 am

    I baked them last week but they did not come out as moist as in the pics above. they were like very dry cakes, why?

    • Glory replied: — May 6th, 2013 @ 3:34 pm

      Without being with you in the kitchen, it’s hard to know for sure what went wrong. My best guess is that you may have simply over baked them. Feel free to give the recipe a try again, and bake the brownies a few less minutes than you did this time.

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    Mel @ Home Ec. with Mel — May 6, 2013 at 9:44 pm

    I converted your recipe to gluten free. They are fabulous and your recipe must be the perfect brownie because the gluten free turned out to look much like yours. Thank you so much for the inspiration. If you’d like to see my version you can find it here http://craftingtodo.blogspot.com/2013/05/the-best-gluten-free-brownies-on-earth.html

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    Jamee — May 26, 2013 at 4:11 pm

    These really are the perfect brownie! I have made them several times now and they are always fabulous. I love that they don’t require any special ingredients. I pretty much always have what I need on-hand so this is my go to dessert when I need one but haven’t planned on one. Thanks so much for the great recipe.

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    Lauren — June 2, 2013 at 4:01 am

    I made these today (minus the espresso powder since I didn’t have any) and they were absolutely amazing! These are the best homemade brownies I have ever had. This is definitely my go to recipe from now on! And they got the thumbs up from my bf. Thanks for a great recipe!

  44. #
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    Marie Luneau — June 17, 2013 at 3:07 pm

    I tried your recipe yesterday and I loved how easy it was. The brownies are excellent, just perfect. Thank you for giving the recipe !

  45. #
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    Kara Schaider — August 2, 2013 at 3:34 pm

    I made these last night and they were delicious!! I let them cool in the pan for a while, but when I cut them to set on a serving dish I thought I hadn’t cooked them long enough. However, after I let them sit for a few minutes the texture “firmed up” a bit and they held together nicely, had that thin crust on top, but lovely fudginess throughout. I used Ghirardelli 60% cacao dark chocolate baking chips b/c my husband and I both love dark chocolate, and they were amazing!
    This will be my go-to recipe for brownies and I didn’t tweak anything (like I typically do!), so thank you!!
    Only other comment was I have a convection oven that cooks true to temp and I baked these for 33 minutes. I did grease my glass pyrex 9×13 with a little crisco and I lined it with parchment paper, but next time I’ll try no parchment and see if it’s any different.
    I love your website – you do beautiful work, your recipes TASTE GREAT (which is super important to me!), and I hope to one day have more time to become half the baker/artist you are!

  46. #
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    Ange — August 4, 2013 at 2:58 am

    I made these brownies. They look delicious! I just want to make sure that I was supposed to use 1 & 1/4 cup of cocoa powder, not just 1/4. Thanks!

  47. #
    47
    dalilah — August 7, 2013 at 12:38 am

    Dear Glory, i have tasted these brownies at my best friends party they were so moist. I actualy want to be a baker when i grow up so to me you and your brownies are an inspiration. I was also wondering do we have to use challenge butter and why?

  48. #
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    sandra — August 7, 2013 at 3:12 am

    I just made this brownies in there fantastic ,thank you for the recipe

  49. #
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    Leslie Yates — September 22, 2013 at 1:00 pm

    These look wonderful, and seem easy to put together. I have always had trouble getting a nice sharp edge on the brownie when I cut them. (As pictured here) Do I cut them while still warm, or let them cool completely? Serrated knife, or regular knife. Any advise would be helpful. Thanks.

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    Chloe — September 23, 2013 at 3:46 pm

    Tried these today and it was the first time I attempted to make homemade brownies. They were delish! My hubby was so impressed we’re never buying the boxes again!

  51. #
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    Rusty — September 28, 2013 at 1:21 am

    Oooh, these look delicious! Usually make them from the box but will try and make them from scratch next time.

  52. #
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    Martha Sanchez — November 20, 2013 at 3:59 pm

    I made this brownies and my whole family went crazy. I added a teaspoon of Kalua very nice touch… The brownies are moist and absolutely delicious. Thanks for all your recipes and ideas..: )

  53. #
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    Bella — December 10, 2013 at 8:45 pm

    Hi glory
    What is challenge butter? I’m in Australia!
    Thanks

  54. #
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    monica — January 21, 2014 at 4:05 am

    Made these tonight. They are pretty yummy!

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    Chelsea — March 19, 2014 at 9:18 pm

    Thank you very much!!! These brownies are delicious.

  56. #
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    Sofia — April 1, 2014 at 6:28 am

    Hi, mine didnt work out.. before I put them in the oven my brownies were dense and groomy for all the sugar :| what did I do wrong here? it was the mixing butter with sugar? how its supossed to be the mix after every step? I did it exact the way you said it..

  57. #
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    Chloe — April 4, 2014 at 10:54 pm

    Have been meaning to comment for a while.. Made these 3 months ago and never bought store bought mix again. Hubby, who usually doesn’t like sweets what blown away by this tasty recipe! They are the perfect brownies!

  58. #
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    Brandon — April 27, 2014 at 10:24 pm

    I live in Denver. Is there any alterations you suggest for high altitude? I made them and it took 55 minutes to cook.

    • Glory replied: — June 2nd, 2014 @ 4:35 pm

      Hi Brandon, I bake a close to sea level, so I’m really no expert at high altitude baking at all. I would suggest you do a little google searching and I’m sure you could find some hand information to print out and keep in your kitchen as to how to adjust most recipes. Happy baking!

  59. #
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    Rossella — May 21, 2014 at 12:55 pm

    I just made these truly “perfect” brownies, i’ve been searching for the right recipe for some time now! My compliments to the baker, chapeau :) !

  60. #
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    Dalilah — August 19, 2014 at 6:26 pm

    Hi I was wondering how did you get the flaky layer on top of the brownies because thats the way I like them and my brow nines never come out like that?

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    jodi — November 13, 2014 at 9:01 pm

    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!!

    • Glory replied: — November 14th, 2014 @ 12:17 am

      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.

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