Brownies from Scratch
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
16 brownies
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Calories
284 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Brownies from Scratch
Description
Brownies from Scratch use a combination of melted butter and semisweet chocolate as the base, enriched with natural cocoa powder and an optional hint of instant coffee grounds to deepen the chocolate flavor. The sugar mix and eggs are mixed into the melted chocolate, then combined with flour to form a thick batter that should be thoroughly stirred to develop a distinct crackly crust while keeping the interior moist and fudgy. Adding semisweet chocolate chips to the batter creates pockets of melted chocolate throughout each bite.
The batter is baked in a parchment-lined 9x9-inch pan, ensuring easy removal and clean edges. Alternatively, a 13x9 pan can be used for thinner brownies with a shorter baking time. The texture balances a tender center with slightly crisp edges, perfect for slices or squares. Adding chopped nuts like pecans or walnuts at the end of mixing can add texture and flavor variations.
These brownies store well in an airtight container at room temperature for up to five days, maintaining their softness. The recipe’s steps to carefully melt and mix the ingredients provide consistent results suitable for home bakers seeking a classic, rich, and chocolate-forward brownie experience.
Ingredients
- 12 Tablespoons butter cut into Tablespoon-sized pieces, unsalted
- ½ cup semisweet chocolate chips or you may use a 4 oz semisweet baking bar, chopped
- ½ cup natural cocoa powder unsweetened
- ½ teaspoon instant coffee grounds optional
- ¾ cup sugar
- ¾ cup light brown sugar firmly packed
- 2 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350F and line a 9x9 baking pan¹ with parchment paper²
- Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl.
- Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
- Add cocoa powder and instant coffee (if using), stir well.
- Add sugars, stir until completely combined.
- Add eggs, one at a time. After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).
- Stir in vanilla extract and salt.
- Add flour, stir until completely combined. You cannot overmix this batter, make sure it is mixed very well.
- Stir in chocolate chips.
- Spread into prepared 9x9 pan.
- Optional: for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don't have the patience to wait!).
- Remove from refrigerator and bake on 350F (177C) for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.
- Allow to cool before cutting and serving.
Notes
- Use parchment paper for easy removal or lightly grease the pan to prevent sticking.
- Chill the batter briefly for a crackle-topped surface, if desired.
- Add up to ¾ cup chopped nuts with the chocolate chips as a variation.
- Store finished brownies in an airtight container at room temperature for up to 5 days.
- If using a 13x9-inch pan, reduce baking time to about 16-18 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 284kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 86mg | 4% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 6IU | 0% |
| Calcium | 9mg | 1% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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