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brownies cut into 9 squares on parchment paper
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Classic Homemade Brownies From Scratch

These classic brownies are moist, rich, and fudgy with a beautiful crackly crust! Two ingenious methods make these brownies ultra chocolaty, thick, chewy, and velvety inside! These are by far the best homemade brownies from scratch
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9
Author Voula

Equipment

  • 9 X 9 inch (23.5 X 23.5 cm) pan

Ingredients

  • ½ cup (113 g / 4 oz) unsalted butter
  • 4 oz (125 g) good quality dark, bittersweet, or semisweet chocolate, chopped (I use couverture chocolate with 72% cocoa solids)
  • 1 tablespoon instant coffee powder
  • ½ cup (60 g / 2 oz) unsweetened dutch-processed cocoa powder, sifted & divided (If you don’t have it, you could use natural unsweetened cocoa powder, instead.)
  • 1 cup (127 g / 4.5 oz) all purpose flour
  • 1 teaspoon baking powder
  • 1 cup (200 g / 7 oz) packed brown sugar
  • ¼ teaspoon salt
  • 3 eggs

Instructions

  • Grease and line a pan with parchment paper. Set aside.
  • Preheat the oven to 350°F / 180°C.
  • To a medium saucepan, add the chocolate, butter, coffee powder, and half of the cocoa powder. Melt everything over medium heat and whisk continuously so as not to burn the chocolate. Keep whisking until everything has melted.
  • Sift the remaining cocoa powder with the flour and baking soda. Set aside.
  • In a large bowl, mix the sugar and salt together. Add the eggs all at once and beat on high with an electric mixer for about 5 minutes. The mixture should be thick like cake batter.
  • Add the melted chocolate mixture to the egg mixture and beat until well combined.
  • Gently fold in the dry ingredients until you don’t see any more white streaks. Don’t overmix.
  • Pour the batter into the prepared pan and spread evenly on top.
  • Bake for about 15- 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. The longer you bake them, the drier and cakier they'll be.
  • Allow it to cool completely to room temperature, then lift out of the pan. 
  • Cut into squares and store in an airtight container in the refrigerator for up to 5 days.
  • Enjoy!

Notes

Picture Tutorial: I have a detailed picture tutorial in my post with tips to help you out with each step of the recipe.
TO FREEZE
These brownies freeze really well! Just wrap individual brownie squares in plastic wrap and then place in a freezer-safe container. They can be frozen for up to about 3 months. To thaw, just put them in the refrigerator overnight.
© Pastry Wishes