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Stack of three brownies on parchment paper
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Fudgy Homemade Brownies

The BEST Homemade Brownies! Moist, fudgy, chewy, and loaded with chocolate! This easy recipe comes together in minutes. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12
Calories 287kcal

Ingredients

  • ½ cup melted unsalted butter still hot
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • cup unsweetened cocoa powder
  • cup powdered sugar see note
  • ¾ cup all purpose flour*
  • ½ teaspoon kosher salt
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350°F. Line an 8x8 (preferred) or 9x9 square pan with foil or parchment paper, 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). Grease the foil/parchment.
  • Combine granulated sugar and hot butter in a large bowl. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crackly crust). After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. The sugar will not fully dissolve but the mixture will come together. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
  • Sprinkle cocoa powder, powdered sugar, flour, and salt over the wet ingredients. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined. Stir in the chocolate chips.
  • Pour the batter into the prepared pan and smooth the top. Bake the 8x8 pan for for 28-33 minutes (begin checking at 28 minutes). Bake the 9x9 pan for 18-23 minutes (begin checking at 18 minutes). The brownies are done when a toothpick inserted just outside the center comes out moist fudgy crumbs attached but no raw batter. See notes for more on this. Remove from the oven and place the pan on a wire rack to cool completely. 

Video

Notes

*To properly measure flour: Whisk or fluff the the flour with your measuring cup to lighten it. Lightly scoop a heaping portion and level it of with the back of a knife.
Pan size: The brownies pictured are made in an 8x8 pan (my preference). I have also made these brownies in a 9x9 pan and they come out great, just thinner than those pictured.  
Powdered sugar: I started reducing the powdered sugar from ⅔ to ⅓ cup and I prefer the slightly less sweet taste. Feel free to do either measurement based on how sweet you like your brownies.
Bake time: The brownies should be removed from the oven when a toothpick inserted into the brownies come out with moist fudgy crumbs on it (no thin raw batter). Remember, there are lots of chocolate chips in there, so melted chocolate is ok.
Testing for doneness: We love this tip from America’s Test Kitchen, “bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached.” The very center will finish cooking after you remove the pan from the oven and the edges should already be done.
Optional add-ins:
  • Espresso powder: Add 1-2 teaspoons of instant espresso powder along with the dry ingredients for an even more intense chocolate flavor. 
  • Nuts: Add ⅓ cup chopped walnuts into the batter with the chocolate chips.
  • Variety of "chips": Feel free to use a combination of dark, semisweet, and/oror milk chocolate chips in these brownies. 

Nutrition

Calories: 287kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 188mg | Potassium: 93mg | Fiber: 2g | Sugar: 33g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg