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4.9 from 837 votes

Brownies from Scratch

Better than box-mix by a thousand miles, these easy brownies from scratch are made in just one bowl! They're outrageously fudgy, chocolatey, and absolutely irresistible. Recipe includes a how-to video!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 16 brownies
Calories: 284 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 12 Tablespoons unsalted butter cut into Tablespoon-sized pieces
  • 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 eggs + 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ¾ cup semisweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 350F and line a 9x9 baking pan¹ with parchment paper²
  2. Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl.  
  3. 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.
  4. Add cocoa powder and instant coffee (if using), stir well.
  5. Add sugars, stir until completely combined.
  6. 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).
  7. Stir in vanilla extract and salt.
  8. Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
  9. Stir in chocolate chips.
  10. Spread into prepared 9x9 pan.
  11. 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!).
  12. 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.
  13. Allow to cool before cutting and serving.

Notes

  • This recipe can also be made in a 13x9 pan, it will need to bake for about 16-18 minutes in a 13x9. I used a metal baking pan for this recipe, if you opt to use a glass dish keep in mind that the brownies may need to bake for longer.
  • Alternatively you may lightly grease the pan with butter -- the parchment paper is a little wiggly when you're trying to spread your batter into it, but I prefer it for ease of cleanup.
  • You may add chopped nuts to this recipe if you would like. Stir up to ¾ cup of nuts in  at the end with the chocolate chips (you may leave out the chocolate chips if you prefer). Pecans and/or walnuts make great additions!
  • Store brownies in an airtight container at room temperature for up to 5 days. 

Nutrition Information

Serving 1brownie Calories 284kcal (14%) Carbohydrates 37g (12%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 9g (45%) Monounsaturated Fat 3g Cholesterol 58mg (19%) Sodium 86mg (4%) Potassium 123mg (4%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 6IU (0%) Calcium 9mg (1%) Iron 12mg (67%)

Nutrition Facts

Serving: 16brownies

Amount Per Serving

Calories 284

% 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.