Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!
Greetings from the plane. Today we’re headed to sunny Mexico for 5 days for my best friend’s wedding. Riviera Maya – so excited to sit back with a margarita in hand and let others do the baking and cooking for me!
Enough about me. Moving on to why you’re really here… homemade chocolate brownies. Is there truly anything better in this world? Maybe if you add peanut butter frosting and chocolate covered pretzels and serve with chocolate milk. Oh heavens yes. But today, let’s discuss the real deal. A brownie in its purest form. My favorite chewy fudgy homemade brownie recipe. No mixer, no strange ingredients, just pure brownie love.
Everyone has a favorite brownie recipe. There are so many homemade favorites! But today I’ll show you how to make chewy, fudgy homemade brownies. Because in my dessert loving world, a brownie should be two things: chewy and fudgy.
Chewy brownies have a dense structure, but still have a little crumb. Fudgy brownies are dense, with a moist, intensely chocolatey interior – somewhere between a chocolate truffle and piece of fudge. I like my brownies so rich and dense that it tastes like frosting you can eat in bar form. Now how delicious does that sound?
If you’re looking for a healthy chocolate brownie recipe, look elsewhere because my homemade brownies are an indulgent dream come true.
Before making a batch of homemade brownies, it’s helpful to know the importance of the ingredients you’re using. I wasn’t able to develop this brownie recipe without a little practice, trial and error (delicious trial and error, might I add), and learning.
Let’s break down my indulgently rich brownie recipe real quick. A brownie’s main ingredients are chocolate, flour, sugar, and eggs. Varying amounts of these ingredients will affect the texture of the finished product.
The importance of chocolate. Brownies may be made with cocoa powder or solid chocolate. If using all cocoa powder, you typically will need more fat in the batter because cocoa powder does not contain the cocoa butter that solid chocolate does. Today, my brownie recipe uses mostly solid chocolate with a bit of cocoa powder. Double the chocolate goodness! I prefer these brownies with semi-sweet chocolate, though milk chocolate would be just fine for a sweeter tasting brownie. I don’t suggest using unsweetened or bittersweet chocolate unless you love deep, dark chocolate. My taste testers found them to be too bitter using either of those chocolate options.
You’re going to melt a precise 8 ounces of chocolate with the butter – this will help prevent the chocolate from seizing. You may either do this on the stove or in the microwave. I can’t stress the importance of accurately measuring the 8 ounces. Here is the food scale I own and highly suggest stocking your kitchen with one. The most important tool I own!
Sorry it has chocolate crumbs all over it…
Now, the flour. Like I mentioned above, I prefer my brownies chewy and fudgy! The fudginess in my brownie recipe relates to the small amount of flour. More flour = a more cake-like brownie. Cakey brownies are just not my thing; I’d rather have giant piece of chocolate cake!
Let’s talk sugar. My brownie recipe uses 3/4 cup of granulated sugar, which sweetens up the semi-sweet chocolate and unsweetened cocoa powder used. I also add 1/4 cup of brown sugar, which enhances the moist, fudgy texture. The sugars are whisked with the melted butter/chocolate mixture until completely smooth and uniform in texture.
There is very little wiggle room with the sugar. As long as you use 1 total cup of real sugar (no sugar substitutes here, please) – then your brownies will turn out wonderfully. 1 full cup of granulated sugar can be used without the addition of brown sugar. That version is just as fantastic – and easier since you only need 1 type of sugar! In fact, that’s how I usually make my brownies. But the little addition of brown sugar is welcomed these days.
Eggs do about 1 million functions in baking. From binding, to adding richness, to tenderizing, to providing structure and lift. My homemade brownie recipes uses 3 eggs, which give the brownies a tight crumb and melt-in-your-mouth tender, fudgy texture.
Because I’m completely out of my chocolate-obsessed mind, I like to add chocolate chips or chunks to the brownie batter. There is always room for more chocolate, right? The chocolate pieces inside give the brownies a little texture and will melt all over your fingers when they’re warm. Just wait until you try these homemade brownies with a little melty vanilla ice cream on the side. Perfection.
Oh, and one final touch? You can even add milk chocolate frosting because… why not?
Chocolate insanity, right here. See how they’re made!
Chewy fudgy homemade brownies made completely from scratch. Try them with chocolate frosting and sprinkles on top! You will never make a box mix again, trust me.
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You might recognize today’s brownie recipe. I published a very similar one in my cookbook. I call them Death by Chocolate Brownies because they are just that – so intense. The only difference is that I don’t use cocoa powder or brown sugar. They’re still out of this world!
Try my Raspberry Cheesecake Brownies next!
See even more brownie recipes.