A simple recipe for rich and fudgy homemade chocolate brownies.
Happy Friday, friends! Do you have fun plans this weekend? I’m looking forward to family time, watching football, and a trip to the Farmer’s Market for a waffle smothered in Nutella. I can hardly wait!
I decided to take a break from Fall recipes (don’t worry, more apple and pumpkin recipes are on the way!) with one of my go-to recipes – the perfect brownies! I’ve tried many brownie recipes, and after lots of taste testing (it’s hard work, but someone has to do it), I’ve settled on this recipe as my favorite.
These brownies are super simple, made in only one bowl, and practically foolproof. They have just the right balance of textures – the edges are chewy and the centers are dense and fudgy. I can never choose which I prefer, chewy edge or fudgy center … I just have to keep tasting them over and over until I decide. 😉
When it comes to brownies, one of the best tips I have is not to over bake them. Brownies baked too long will end up dry and tough. I start checking the brownies 10 minutes before the recipe says that they should be done. Since ovens vary, and different bakeware can affect the cook time (metal pans cook faster than glass, for instance), it’s important to keep a close eye on them as you approach the end of the baking time. To tell if they’re done, move the pan back and forth, just slightly. The center should not appear jiggly. And when you insert a toothpick into the center, it should come out without raw batter on it (fudgy crumbs are OK). If the brownies are not quite done, set a timer and check them every 5 minutes until they are.
These brownies are great alongside a glass of cold milk. I also use this recipe as the base for my Chocolate Coconut, Peanut Butter Swirl, and Mocha Cream Brownies. I’ll take them any way I can get them.
- ⅔ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- ⅓ cup powdered sugar
- ¾ teaspoon salt
- 1 cup all purpose flour
- 1 teaspoon espresso powder (optional)
- 1 cup semisweet chocolate chips
- 3 eggs
- ½ cup vegetable oil
- 2 tablespoons water
- Preheat oven to 350°F. Butter an 8x8 or 9x9 square pan. Alternately, you can line the pan with foil, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). If using the foil, butter or spray it.
- In a large bowl combine cocoa powder, sugars, salt, flour, espresso powder, and chocolate chips. Whisk until combined. Add eggs, oil, and water and stir until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes (begin checking at 30 minutes). The brownies are done when a toothpick inserted into the center comes out without raw batter on it (there may be some fudgy crumbs on the toothpick - that's OK). Be careful not to over bake. Remove from the oven and place on a cooling rack. Cool completely.
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