Are you a homemade brownie lover, do you have a loyalty to a particular boxed mix, or do you just buy whatever is on sale? No judgement here either way for sure, but every since I made these Extra Thick and Fudgy Homemade Brownies, I am a homemade brownie convert. Let me tell you why.
All along, I’ve been buying a boxed brownie mix at the grocery store thinking I was saving myself some time when really, homemade brownies are just as convenient. They are so easy! You don’t have to break out the mixer at all. Plus, you probably already have all of the ingredients in your pantry, so you can save yourself a trip to the store!
I like knowing all the ingredients that go into my baked goods rather than trying to read a label full of big words when I can. It makes me feel all warm and granola inside. You know that feeling?
The best way to make fudgy, moist homemade brownies is not over mixing the batter. It’s okay to leave a few little lumps of the dry ingredients in the batter for the sake of not over mixing. I promise, its okay!
And another trick is to add a little coffee extract. The brownies don’t taste like coffee, but it really helps enhance the chocolate flavor. I like using a combination of unsweetened cocoa powder and semi sweet chocolate chips.
So have I convinced you yet? If you give them a try let me know!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
Extra Thick and Fudgy Homemade Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 large brownies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Let me convince you that homemade brownies are better than boxed!
Ingredients
- 1 cup butter (2 sticks)
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon coffee flavored extract (optional)
- 2/3 cup unsweetened natural cocoa powder
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan.
- Melt butter in a medium saucepan over medium low heat. Remove from the heat. Stir in sugar and chocolate chips. Stir until the mixture is smooth.
- Add eggs one at a time, mixing between additions. Then add vanilla extract, and coffee extract (optional).
- In a separate bowl, mix cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the saucepan, and mix together. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
- Pour the batter into the prepared baking pan and bake for 32-38 minutes. The top should look shiny and a little bit crackled.
- Allow the brownies to cool completely (this will take several hours), and then lift them out of the pan using the parchment paper. Cut into bars. A plastic knife if the best tool for cutting brownies!
Nutrition
- Serving Size: 1 Brownie
- Calories: 509
- Sugar: 50g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8.4g
- Trans Fat: 0.8g
- Carbohydrates: 65g
- Fiber: 2.1g
- Protein: 6g
- Cholesterol: 137mg
Scarlett says
I cant have dairy and was wondering what I could sub the butter for… would olive oil work?
Scarlett says
Thanks for the recipe, it was delicious!
For all those who cant have dairy:
Forget using hydrogenated oil or whatever it is, because its bad for you.
Use 3/4 cups olive oil in place of the 1 cup butter. I still heated the oil until it was before bubbling and it tastes great!
Also it took close to 40min to bake using a 9×9 pan, but it was a thick ceramic one so i suggest baking for 30min and then adding 5min untill its ready.
Julie says
Thanks so much for posting those substitutions Scarlett. So glad it worked out for you!
Monika Makarewicz says
try coconut oil
Trishawn Whitley says
I made these briwnies for w family function. Everyone loved them. So now this is the only brownie recipe i use. Im making some tomorrow for my son’s birthday party. Thanks for this recipe.
Gina says
LOVE this recipe!! Thanks so much for sharing. I used a 7×11 pan and baked for an hour…perfection. My hubby thought they were amazing. I cut the brownies into smaller portions, and I am freezing half of the brownies for another day 😀
Thanks again!
Julie says
You are so welcome Gina!
Carla says
Hi im willing to do the recepie today but i just want to know on wich rack i have to put the pan!!!! Usualy that makes me confused while baking sweet 😊
Julie says
Hi Carla, generally I would say place the oven rack in the center position unless otherwise noted. Hope you enjoy!
denise m alexander says
I baked these brownies and they turned out so good and fudgy. They are exactly the kind of brownies I had been looking for. However in my oven they took almost an hour to bake on 350 degrees. Maybe that’s because I increased the amount of chocolate chips.
Thank you!
Jen Medlock says
Hi there! I’ve loved my great-grandmother’s brownie recipe all my life, but your recipe is actually better. The flavor and texture are perfect, the only thing is, these take much longer to bake than the 28-33 minutes stated. Both times I’ve made these, I have had to bake them for between 50 and 60 minutes to get the toothpick to come out clean an inch from the center.
Julie says
Thanks for that feedback Jen. Glad you liked them!
KS says
These truly are the BEST BROWNIES!!! I am usually not a huge brownie lover, but these are so yummy!
Julie says
Thanks so much!
Kathy says
Do you think these would work well for little brownie bites?
Julie says
I think you could definitely make as directed and then cut them into little cubes. Plastic knives cut brownies very cleanly!
Mandi says
My hubby wanted brownies and we didn’t have any mix so I went searching for an easy recipe found this one it was very easy to make my son helped me and they were very good will be making again
Julie says
Awesome Mandi! Love when that brownie craving it brought to justice!
Elora chatterjee says
It is my first brownie and i just loved it.
Julie says
Happy to hear that Elora!
istibist says
i am 13 years old and have tried and tested many brownie batters that was just to cakey and didn’t have a crinkly top until i stumbled over this recipe. Mine’s are in the oven right now but based on how the batter taste these brownies may be a winner. I can’t wait to try them!
Julie says
Hi! It’s all about that elusive crinkly top, right?!? I hope you love these as much as we do. Thanks for saying hi!
Julie G says
I made these last night for our picnic today. Whipped up a small batch of chocolate frosting for them. They are decadent, fudgy, thick and delicious!! Great job Julie!
Julie says
Thank you Julie!
Susan says
These are by far the BEST BROWNIES that I have ever made!!
Julie says
Thank you Susan!
Mimi says
Hi 👋🏻 since I’m using baking cocoa, do I still need to add the baking powder?
Thx
Ileana says
My son say they are simple delicious, thank you for the recipe.
Julie says
I’m so glad he likes them, you are very welcome!
Heather says
This is my favorite brownie recipe! I’ve deleted all others, this one is perfect. Thanks!
Julie says
Thank you Heather, so glad you liked them!
Devina says
I made these brownies for my husband and WE (my husband, 11 year old son and i) all loved them. I think i ate most of them and that was yesterday!! I did use a 8×8 pan so the sides baked a little thicker than the middle but it still came out great. Next time I’ll have to pay more attention. Just glad it didn’t overflow onto the oven. Lol! Thanks for a great recipe!!
Julie says
You are so welcome. I’m glad they worked out for you, Devina! Thanks for leaving me a note!
Elyse says
Delicious and fudgy!
I went to make these and realized I didn’t have any regular cocoa on hand. So I made these with special dark cocoa and an extra tablespoon of sugar.
I used a rectangular 2.2 quart glass baking dish instead of a 9 x 9 pan and did have to cook it a little longer for it to bake in the middle.
Julie says
Thanks Elyse, glad to know the dark cocoa worked well too!
Erica says
Hi Julie, how many grams of butter do you think it’s equal to the 1 Cup your recipe calls for?
Julie says
Thanks for your question Erica. Here’s a link to a helpful equivalent chart I like to use. https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
Traci Steele says
I’m excited to try these, thick brownies is what dad wants for Fathers day, and this is my first made from scratch brownies… but question, I’m needing to feed quite a few, if I were wanting to cook them and put them in the 13×9 pan, I’m thinking of just doubling the recipe, but would I need to alter the bake time?
Julie says
I think this recipe would be difficult to bake in a 13 by 9 if doubled. I would recommend just doing two separate batches in 9 by 9 pans. Hope you enjoy!