These Easy Homemade Brownies are the perfect balance of cakey and fudgy, with a classic crinkly top that makes them great for topping with sea salt or ice cream. These rich, chocolaty brownies are extra thick for an even more indulgent treat!
Do you ever have those days where you just crave a brownie? Not one of the thin, mediocre brownies from a boxed mix, but an ultra-rich and fudgy homemade brownie. When that mood hits, this is my go to brownie recipe. If you want a super indulgent treat without having to follow complicated instructions then these brownies are for you.
What Makes These Brownies So Good?
While it may be tempting to grab a boxed mix to satisfy that brownie craving, this recipe is so easy to follow that it’s worth making from scratch! These homemade treats have just 8 ingredients and 4 easy steps. They are extra-thick brownies are also everything a brownie should be: they’re cakey, fudgy, full of rich chocolate flavor, and they even have that classic crinkly and shiny top.
These brownies are super easy to make, so they don’t use too many ingredients. Here’s what you will need to make these brownies:
- All Purpose Flour
- Unsweetened Cocoa Powder: I like Trader Joe’s or Ghirardelli.
- Kosher Salt: A touch of salt in baked goods enhances the sweetness.
- Baking Powder: Leavening agent (makes the brownies rise).
- Butter: Melted and unsalted.
- Granulated Sugar
- Vanilla Extract: Always use pure vanilla extract.
What is the best way to melt butter?
The first time my kiddo made this recipe a question popped up that I hadn’t expected: exactly how do you melt butter?
Using the microwave might seem like the easiest solution, but I avoid using the microwave for this. As the butter warms up it tends to heat inconsistently and oftentimes it will splatter against the insides of the microwave, making a big mess. Yes, you can top your bowl with a plate but then that gets hot too. I just find the whole process of melting butter in the microwave annoying. :)
My preferred method is melting butter in a skillet over medium-low heat. It only takes a few minutes and ensures that your butter melts evenly. Don’t walk away while your butter is melting. It’s easy to forget it! I usually just stand by the stovetop, carefully picking up the skillet handle occasionally to swirl the butter around in the pan. Once the butter has melted just remove the skillet from the heat and let it cool while you assemble the brownie batter.
How to Make Brownies from Scratch
This easy brownie recipe has just four simple steps! Here’s how you make these rich homemade treats:
Step One: Preheat the oven and line an 8″x8″ baking pan with parchment paper. You can also use baking spray, but parchment paper makes it easier to get the brownies out of the pan without them breaking.
Step Two: Combine the dry ingredients in a medium bowl.
Step Three: Combine the wet ingredients in a large bowl and fold in the dry ingredients.
Step Four: Pour batter into the pan and bake.
How Do I Know When the Brownies are Done?
One of the most difficult parts about baking is making sure not to over or under cook whatever it is that you’re making. It’s easier to tell if lighter desserts are burning since the top starts to brown. Chocolate desserts can be challenging since you don’t always see the same color change that you do with lighter ones.
So how can you tell that the brownies are done? Once the edges look set but the center still looks slightly undercooked, pull them out of the oven. The top should be shiny and crinkly, and the center should not jiggle if you gently shake the pan . The brownies will continue to bake while cooling in the pan.
Cool Before Cutting
Let the brownies cool completely before cutting. This is probably the hardest part but if you don’t give them enough time to cool the centers will be too gooey to get a clean cut.
I like to sprinkle the tops with sea salt and add a scoop of creamy vanilla ice cream.
If I’m feeling extra indulgent, I’ll make a sundae with all the best toppings: fluffy whipped cream, rich chocolate and caramel sauce, sprinkles, and cherries. Other times I just crumble the brownies up and add them to ice cream, which adds texture to the smooth ice cream.
How to Store Homemade Brownies
Homemade Brownies are super easy to store. I recommend storing them in an airtight container at room temperature. The brownies are best when eaten within 2 days of baking, although they will last for 4-5 days (but I am sure that they will be long gone by then).
Can I Freeze These?
Yes, you can freeze homemade brownies! Just make sure that you let them come to room temperature before freezing. Wrap individual slices in saran wrap and place in a freezer-safe container. They can be frozen for up to 6 months.Print
These extra thick brownies are the perfect balance of cakey and fudgy for a rich and indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup butter, melted
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- Preheat your oven to 350 degrees F. Grease an 8×8 inch baking pan lined with parchment paper. (You can also use PAM but parchment paper makes it easier to get the brownies out of the pan.)
- In a medium bowl combine the flour, cocoa powder, salt and baking powder.
- In a large bowl combine the melted butter, sugar, eggs and vanilla. Mix well. Fold in the dry ingredients and mix until there are no dry clumps in the batter.
- Pour into the prepared pan and bake for 45-55 minutes.
This recipe can easily be halved for thinner brownies. Baking time should be reduced to 30-35 minutes in an 8×8 pan.
Keywords: brownies, chocolate brownies, homemade brownies