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
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!
Made these brownies and they’re perfect. The only thing I thought was odd, was pouring the dry ingredients into my saucepan, and mixing the batter in the saucepan. It’s just something I’ve never done before and it felt slightly illegal ha-ha. Other than that, they came out great. Thank you!
Made these yesterday because your picture of the brownies was the most realistic. So many recipes show chocolate oozing out everywhere, not for me. They were probably the best brownies I have ever made. I have to apologize, I made a few substitutions. I used half Hershey’s cocoa and half black cocoa because I love the color and flavor. I also substituted one cup brown sugar for one cup granulated. Last thing, I didn’t have coffee extract so I used 1/2 teaspoon espresso powder. They were delicious. In an 8 inch square pan, they came up to the top so they are awesomely thick. Thanks for a great recipe!
can you use instant espresso powder instead