There’s something magical about brownies. They are rich, fudgy, and can bring comfort with just one bite. Making brownies from scratch not only fills your kitchen with a delightful aroma but also gives you the joy of creating something from simple ingredients. Whether you enjoy them warm or at room temperature, these brownies will quickly become a favorite treat for any occasion.
Why Make This Recipe
Making brownies from scratch is not only fun, but it also allows you to control the ingredients and customize them to your liking. Commercial brownies can often be loaded with preservatives, but here you know exactly what goes into your sweet creation. Plus, homemade brownies taste better! The combination of chocolate, sugar, and butter creates a rich flavor that is hard to beat. This recipe is simple enough for beginners and offers a chance to impress friends and family with your baking skills.
How to Make Brownies From Scratch
Ingredients
- 1¼ cups cake flour (150 grams)
- ½ teaspoon kosher salt
- ⅛ teaspoon coarse salt (optional, but adds a special touch)
- ¾ teaspoon baking powder (3 grams)
- 12 tablespoons unsalted butter (170 grams, cut into 1-inch pieces, or 1½ sticks)
- 6 ounces unsweetened chocolate (170 grams, finely chopped)
- 2¼ cups granulated sugar (450 grams)
- 4 large eggs (200 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 1 cup chopped toasted pecans or walnuts (114 grams, optional)
Directions
- Adjust the oven rack to the middle position and preheat the oven to 325°F (163°C).
- Prepare your 13×9-inch baking pan by covering it with 2 folded sheets of aluminum foil. One sheet should go across one way and the second sheet should be perpendicular. Make sure the foil hangs over the edges by 3 inches for easy lifting later. Spray the foil-lined pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, both salts, and baking powder.
- Melt the butter in a large heatproof bowl. Add the finely chopped chocolate and stir until the mixture is completely smooth. If needed, heat it gently in the microwave for 10 seconds at a time until melted.
- Once the chocolate mixture is smooth, gradually whisk in the sugar. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
- Gradually add the flour mixture in three parts, folding gently with a rubber spatula after each addition until the batter is smooth.
- Pour the batter into the prepared pan, spreading it evenly. If using nuts, sprinkle them over the top of the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan on a cooling rack. Once cooled, use the foil overhang to lift them from the pan and cut into 2-inch squares.
How to Serve Brownies From Scratch
These brownies are perfect on their own, but you can also serve them warm with a scoop of vanilla ice cream on top. Drizzle with chocolate or caramel sauce for an extra indulgent dessert. They can also be enjoyed with a cup of coffee or a glass of milk.
How to Store Brownies From Scratch
Store your brownies in an airtight container at room temperature for up to a week. For longer storage, you can wrap them tightly in plastic wrap and place them in the freezer for up to three months. Just thaw at room temperature before enjoying.
Tips to Make Brownies From Scratch
- Make sure to measure your ingredients accurately for the best results.
- Do not overmix the batter once you add the flour; this will keep your brownies soft and chewy.
- Try adding chocolate chips or swirls of peanut butter for extra flavor.
- Keep an eye on the baking time as ovens can vary, and underbaking will give you that perfect fudgy texture.
Variation
For a fun twist, you can add mint extract for a mint chocolate brownie, or include chunks of your favorite candy bars in the batter. Dark chocolate can be substituted for unsweetened chocolate if you prefer a richer flavor.
FAQs
1. Can I use brown sugar instead of granulated sugar?
Yes, substituting brown sugar will give your brownies a chewier texture and a slight caramel flavor.
2. Can I use a different type of flour?
Cake flour is recommended for a tender brownie, but you can use all-purpose flour if that’s what you have on hand.
3. How can I tell when the brownies are done baking?
The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
Enjoy making your delicious brownies from scratch! They are sure to delight anyone who tries them.
Brownies From Scratch
Ingredients
Dry Ingredients
- 1.25 cups cake flour (150 grams)
- 0.5 teaspoon kosher salt
- 0.125 teaspoon coarse salt (optional)
- 0.75 teaspoon baking powder (3 grams)
Wet Ingredients
- 12 tablespoons unsalted butter (170 grams, cut into 1-inch pieces)
- 6 ounces unsweetened chocolate (170 grams, finely chopped)
- 2.25 cups granulated sugar (450 grams)
- 4 large eggs (200 grams)
- 1 tablespoon pure vanilla extract (12 grams)
Optional Ingredients
- 1 cup chopped toasted pecans or walnuts (114 grams, optional)
Instructions
Preparation
- Adjust the oven rack to the middle position and preheat the oven to 325°F (163°C).
- Prepare your 13×9-inch baking pan by covering it with 2 folded sheets of aluminum foil, ensuring the foil overhangs by 3 inches.
- Spray the foil-lined pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, both salts, and baking powder.
Mixing
- Melt the butter in a large heatproof bowl and add the finely chopped chocolate until smooth.
- Gradually whisk in the sugar, then add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture in three parts, folding gently until the batter is smooth.
Baking
- Pour the batter into the prepared pan, spreading it evenly and sprinkling nuts on top if using.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan on a cooling rack. Lift them out using the foil overhang and cut into 2-inch squares.
