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!
PrintExtra Thick and Fudgy Homemade Brownies
Let me convince you that homemade brownies are better than boxed!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 large brownies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
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
Let me just say that I do not like brownies. I have never liked them. I have baked for years and have always tasted them and still never liked them. So I baked these for a shower and as usual I tasted them. They were AMAZING!! Best brownies ever!! I followed the recipe exactly and they turned out great. I used ghiradelli chocolate chips and I’m sure that made a difference. Thanks so much! Great recipe!
I’m so glad you loved them, Jaina! Thank you for letting me know.
Can I double the recipe and cook the brownies in a 9×13 glass pan?
I have not tested the recipe in that way, and I’m thinking it might not cook through in the center well.
Superb. I’ve made this recipe twice and it’s now my “go to” brownie recipe. I added walnuts to mine, but these need NOTHING ELSE. I also have never used the coffee extract, only because I haven’t had it. But I will someday😉. I also used a 9×13 and the brownies were great. Cooked about 30 mins.
OMG. These brownies are awesome. I’ve made them 5 times now and it appears this is my Go To recipe for brownies. I’ve added walnuts, I’ve added pine nuts, plain and this last batch….I added a dash of super hot chili powder. Gave them a little kick. My husband isn’t a sweets eater, but he can’t keep his mouth off these. Thanks Lovelylittlekitchen for this dynamite recipe.
Thank you Sherry!
Awesome brownie recipe. I made them this evening and half the pan is already gone!! I also used espresso powder (it enhances the chocolate) and really good chocolate chips and chocolate cocoa powder ghirardelli). I love how fudgy and thick the brownies are with the crusty top. This will be my brownie recipe for now on. I make brownies about once a month so that tells you how much my family loves them. This recipe was definitely a hit in my house.
Made these as directed only I used a 9 inch cast iron skillet and I didn’t have coffee extract so i added 1/4 tsp of instant coffee. They are amazing and super easy to make! Next time I will try using coconut oil in place of maybe half the butter. Thanks for the recipe!!
Hi Julie.
Thanks for this recipe. But don’t know what went wrong my brownie after baking it’s in a cake form. I followed everything as mentioned in the recipe. Please advice.
Sorry they didn’t turn out like you expected. Not sure why…
Haven’t even tasted them baked yet but the batter was amazing! I scraped that pan clean!! Yum!!
The very best brownie recipe ever…ever. I creamed my soft butter rather than melting it however..added chopped walnuts..only had an 8×8 pan so it took about 55 minutes in my convection oven… first day, good..next day, fantastic ! They became a chocolate lover’s’ambrosia’.
Thank you for this amazing recipe.❤
Wonderful, Suzanne. Thank you for sharing your tips here!
I made this recipe but used black cocoa powder. It made a big difference. They came out nearly black but baked for 38 minutes 350F. It was the recipe base I’ve been looking for. I enjoy dense brownies and I think the black cocoa made the difference in terms of richness. On top of melting down the sugar with the butter.
Love this recipe, substituted coffee essence with instant coffee powder and cut the sugar by 1/2 cup.
But I’ve got a little problem – at 32 mins, the top doesnt have the nice crusty layer, instead it looks very baked. When I cut through it, the middle was undercooked so I popped it back into the oven with foil over the top. Has it got to do with the oven mode or which height I put the batter in to bake in the oven?
I just made for the 4th of July. I added red and blue M&M’s and red white and blue sprinkles on top. They came out amazing. I did have to add 2 min 2x,s bc they were not completely baked in the center. I wanted a thick brownie and these were perfect. I’ll definitely be making these again!!
Great idea to add M&M’s!
Loved these! I had to double the recipe to have enough for everyone. I didnt have enough cocoa powder so substituted about half with hot chocolate mix and cut back on the sugar a little. Perfect. Thank you
Hey… I would love to try out this recipe. Please could you give an egg substitute?
Brown’s look amazing. Do you use salt or unsalted butter?
Amazingly good but took about 15 min longer to bake.
I have made these a few times and doubled each time. Yes it takes longer to bake but I also use 9×13 pan, you need to be patient. I also use left over columbian coffee (that I make strong per taste) instead of extract. I use this when ever baking with chocolate. This recipe comes out perfect everytime, just be patient, great things come to those who wait!
Does anyone else find that these take far longer than prescribed to bake? After about 43 minutes, I panicked and took them out because I didn’t want to overbake.. turns out there were still raw and sunk in the middle. I really love the tall, chewy brownie- I just wish I had a better idea of how long to bake for!
These brownies are DELICIOUS! I have made them for family and friends and even a small coffee shop near by and they have had rave reviews!! Thank you for sharing this yummy recipe. It has taken front and center as my favorite brownie recipe!!
I am gluten free and made these and added an extra egg.
They were absolutely fabulous!! My new go to for sure
Just finished making the second batch of these brownies this week. One batch for a ladies lunch the second batch for a family gathering. It is a very good, fudgey, brownie. Easy to make as well but it takes at least 60 minutes to make in a 9×9 metal pan.
Yummy!
Loved the recipe!!!! Can´t stop making it!
I want to make it in a 11*11 pan (30cm*30cm), should i double de recipe?
Thank you 🙂
These are the best brownies!! I make them for family, potlucks, bakes sales and they are a big hit.
Thanks for the recipe.
Great, Great recipe, but you Americans need to sort the weights out. Converting from cups when doing x3 is ridiculous. Try metric or ozs. It so much easier.
Thanks
We Americans have trouble with you measurement system…we like our system & feel very comfortable with it…just like you feel comfortable with your system…
Incredible! Huge hit for the family! Thank you so much!
Best brownies I’ve ever made! Love this recipe! I used an 8” square baking dish and increased the baking time by 15 min.
I’d like to make this but use double the recipe. What size pan should I use to bake?
Very nice recipe, I did have to cook it for an extra 10-15 minutes to get it to cook all the way through but that might just be my oven
The batter tasted so yummy! Can’t wait for them to come out of the oven!! Thank you for the recipe!
When you double or triple the recipe the directions still say to use a 9 by 9 baking dish! Others have asked what size pan do you use for the larger recipe and baking times and you never gave an answer. Could you please answer the question. Thank you
Hi Connie, those buttons are from a program that multiplies the ingredients for you, but it will not change the actual recipe instructions (baking times, etc). It is helpful if you are trying to double or triple a recipe, but it is not fool proof. It will also be helpful for you to realize that most food bloggers test their recipes multiple times as written, but are not able to test each recipe doubled, tripled, in different size baking pans, at different altitudes or with all the possible substitutions that could be made to accommodate allergies and food restrictions. With all the recipes readily available to you for free on the Internet, it is probably best to find a recipe that is written in the quantity you are needing, rather than expect the recipe developer to accommodate. Happy baking!
I’ve made these brownies several times for the past 4 years, and I have never used a 9×9 pan – I’ve used a 9×7 pan for some of the batter and a smaller pan – 6×4 (to accommodate without nuts) and they’ve turned out great. I would suggest using 2 9×9 pans or a 11×8, 12×9, I think the difference in pans will be the thickness of the brownies
I tried these brownies today and they are WONDERFUL! I know I will make them all the time now!
Peggy, thanks for taking the time to let me know. So glad you enjoyed!