Indulge in these perfect homemade brownies - where fudgy, gooey, chocolatey goodness meets the perfect balance of sweetness and richness.
And when it comes to the best brownie recipe, this one surely takes the cake - or in this case, the brownie! This recipe for homemade brownies features a unique combination of ingredients that come together to create a taste and texture that is simply unforgettable.
Avocado oil and butter provide the perfect blend of healthy fats and flavor, while bitter-sweet chocolate and 100% cocoa ensure a rich and indulgent chocolate experience.
But the magic doesn't stop there - this recipe also incorporates a combination of granulated and light brown sugar, creating a perfectly balanced sweetness that complements the chocolate flavors. And let's not forget the vanilla, which brings a subtle yet irresistible aroma and taste to the mix.
With these ingredients and a few simple steps, you'll be able to create a batch of brownies that will leave you and your loved ones reaching for seconds (and maybe even thirds!).
So, get ready to indulge in the ultimate brownie experience with this recipe that is sure to become a household favorite! For more Indulgent Desserts, check out these Brookies, Cranberry Brownies, Easy Fudgy Brownies, Reese’s Brownies with Peanut Butter Frosting, Cheesecake Marbled Brownies, Nutella brownies, and Nutella Brownie 3 ingredients.
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What Makes Brownies Fudgy vs. Cakey?
The difference between fudgy and cakey brownies is mainly due to their texture and ingredients. Fudgy brownies have a denser, moist, and chewy texture. They are made with a higher ratio of fat and chocolate, which makes them denser and richer. Fudgy brownie recipes typically use a combination of butter and chocolate and have less flour and more sugar than cakey brownies.
The low amount of flour and the high amount of sugar help to create a dense and fudgy texture. Cakey brownies, on the other hand, have a lighter and fluffier texture. They are made with a higher ratio of flour, which makes them more cake-like. Cakey brownie recipes typically use baking powder as a leavening agent to create a lighter texture.
They also use less fat and chocolate than fudgy brownies. The higher amount of flour and the lower amount of sugar give cakey brownies a lighter and airier texture. The difference in texture and ingredients between fudgy and cakey brownies is what makes them so unique and delicious in their own way. It's all a matter of personal preference!
What are the 3 types of Brownies?
There are three main types of brownies:
- Fudgy Brownies: These brownies have a dense, moist, and chewy texture. They are made with a higher ratio of fat and chocolate, which makes them denser and richer. Fudgy brownies typically use a combination of butter and chocolate and have less flour and more sugar than other types of brownies.
- Cakey Brownies: These brownies have a lighter, fluffier texture, similar to cake. They are made with a higher ratio of flour, which makes them more cake-like. Cakey brownies typically use baking powder as a leavening agent to create a lighter texture. They also use less fat and chocolate than fudgy brownies.
- Chewy Brownies: These brownies are a cross between fudgy and cakey brownies. They have a slightly more cake-like texture than fudgy brownies but are still denser and chewier than cakey brownies. Chewy brownies typically use a combination of both baking powder and baking soda as leavening agents to create a slightly lighter texture than fudgy brownies. They also use a combination of both butter and oil to create a moist and chewy texture.
Overall, the three types of brownies have different textures and ingredients and are all delicious in their own way. The choice of which type of brownie to make depends on personal preference and the occasion.
How to Make Homemade Brownies
Note: The full instructions are provided in the recipe card below.
Preheat your oven to 350°F (175°C). Take a small amount of softened butter and spread it evenly over the bottom and sides of the 9x13-inch baking dish. Sprinkle a small amount of flour over the buttered dish, then tilt the dish to distribute the flour evenly. Turn the dish upside down over the sink or trash can to remove any excess flour.
In a medium saucepan, melt the unsalted butter and chopped bittersweet chocolate over low heat, stirring occasionally, until the mixture is smooth and well combined. Once melted, remove the saucepan from the heat and whisk in the cocoa powder until the mixture is well combined and set aside to cool slightly.
Whisk the eggs, salt, granulated sugar, light brown, and vanilla in a large bowl until the mixture is smooth and well combined. Whisk in the slightly cooled melted chocolate until smooth and well combined. In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the chocolate mixture, stirring until just combined.
Pour the batter into the prepared baking dish and bake for 23 minutes, or until a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached. Allow the brownies to cool in the pan for about 10 minutes, then remove them from the pan and transfer to a wire rack to cool completely. Cut the brownies into squares and serve them alone or with vanilla ice cream.
- Fudgy brownies
- Nutella brownies
- Mini Nutella brownies
- Cranberry pecan brownies
- Fudgy brookies
- Irish cream cheesecake marbled brownie
📖 Recipe
Easy Homemade Brownies
Tools
- (1) Small Bowl
- (1) Large Bowl
- 9x13 Nonstick Rectangular Brownie Pan
Ingredients
- 113 g (8 tablespoons/ 1 stick) unsalted butter
- 226 g (8 oz) bittersweet chocolate , Ghirardelli Bittersweet 60% Cacao Baking Chips,
- ¼ cup 30 g Unsweetened 100% cocoa powder such as Hershey's
- 145 g (1 cup plus 2 tablespoons) all-purpose flour
- ½ teaspoon baking powder , optional
- ½ teaspoon kosher salt
- 4 large eggs , room temperature
- ½ cup avocado oil
- 300 g (1½ cups) granulated sugar
- 100 g (½ cup) packed light or brown sugar
- 1 tablespoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Take a small amount of softened butter and spread it evenly over the bottom and sides of the 9x13-inch baking dish. Sprinkle a small amount of flour over the buttered dish, then tilt the dish to distribute the flour evenly. Turn the dish upside down over the sink or trash can to remove any excess flour.
- In a medium saucepan, melt the unsalted butter and chopped bittersweet chocolate over low heat, stirring occasionally, until the mixture is smooth and well combined. Once melted, remove the saucepan from the heat and whisk in the cocoa powder until the mixture is well combined and set aside to cool slightly.
- Whisk the eggs, salt, granulated sugar, light brown, and vanilla in a large bowl until the mixture is smooth and well combined. Whisk in the melted chocolate until smooth and well combined. In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the chocolate mixture, stirring until just combined.
- Pour the batter into the prepared baking dish and bake for 23 minutes, or until a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached. Allow the brownies to cool in the pan for about 10 minutes, then remove them from the pan and transfer to a wire rack to cool completely. Cut the brownies into squares and serve them alone or with vanilla ice cream.
Notes
Allow the brownies to cool completely before storing them.
Cut the brownies into squares and place them in an airtight container or wrap them tightly in plastic wrap or aluminum foil.
Store the brownies at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
For longer storage, you can freeze the brownies for up to 3 months. To freeze, wrap them tightly in plastic wrap or aluminum foil, then place them in a resealable plastic bag. To reheat your brownies, there are a few methods you can use: Oven: Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet and heat them in the oven for 5-10 minutes or until warmed through.
Microwave: Place a single brownie on a microwave-safe plate and heat it in the microwave on high for 10-15 seconds or until warmed through.
Toaster Oven: Place the brownies on a toaster oven tray and heat them at 350°F (175°C) for 5-10 minutes or until warmed through. Remember, the reheating time will vary depending on the size of the brownie and the method you use, so keep an eye on them to ensure they don't overheat and become dry. How to Make Ahead Freeze the unbaked batter: You can make the brownie batter according to the recipe, then freeze it in an airtight container or a freezer bag. When you're ready to bake the brownies, simply thaw the batter in the refrigerator overnight, then pour it into a greased baking dish and bake as directed.
Freeze the baked brownies: Bake the brownies as directed, then allow them to cool completely. Cut the brownies into squares and wrap them tightly in plastic wrap or aluminum foil, then place them in a resealable plastic bag or airtight container and freeze for up to 3 months. Thaw the brownies in the refrigerator overnight, then allow them to come to room temperature before serving.
Store the baked brownies: You can also bake the brownies a day or two in advance and store them at room temperature in an airtight container or wrapped tightly in plastic wrap or aluminum foil. They should keep well for up to 3 days. When you're ready to serve the brownies, you can reheat them using any of the methods I described earlier. Keep in mind that freezing and reheating the brownies may affect their texture slightly, but they should still be delicious and fudgy. How to Freeze Allow the brownies to cool completely before freezing.
Cut the brownies into squares and place them on a baking sheet lined with parchment paper.
Place the baking sheet in the freezer and freeze the brownies until they are solid, for about 1 to 2 hours.
Once the brownies are frozen, remove them from the baking sheet and place them in a resealable plastic bag or an airtight container. You can also wrap them individually in plastic wrap or aluminum foil.
Label the container or bag with the date and the type of brownie.
Place the brownies in the freezer and store them for up to 3 months. When you're ready to serve the brownies, remove them from the freezer and let them thaw at room temperature for about an hour before serving. You can also reheat the brownies using any of the methods I described earlier. Keep in mind that freezing may affect the texture of the brownies slightly, but they should still be delicious and fudgy.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.