This is the last chocolate brownie recipe you’ll ever need. It’s super easy to make and has simple ingredients that are likely already in your pantry.
Once you bite into these chewy, rich, fudgy brownies, you’ll never go back to the premade box again.
Plus, there’s just something so rewarding about making your own brownies from scratch. And with this recipe, there’s an endless amount of variety. Feel free to customize to your taste buds or stick with the original recipe. Can be topped off with chocolate chips, nuts, or frosting.
You can store brownies for 3 to 4 days in an airtight container. But if your family is like mine, these barely last the day.
1/2 cup butter (melted)
3/4 cup white sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/4 cup milk chocolate chips
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.
2. In a large bowl, mix together the melted butter, sugar, and vanilla. Beat in eggs for 5 seconds.
3. In a separate bowl, combine flour, cocoa, baking powder, and salt. Gradually stir into the egg mixture until well blended. Stir in walnuts and chocolate chips, if desired.
4. Spread the batter evenly into the prepared pan.
5. Bake for 30 minutes. Do NOT over bake. Insert a toothpick into the center of the cake to test. When it comes out with moist crumbs clinging to it, it's ready!
Do NOT allow the cake to get to the point where the toothpick comes out completely clean.
6. Allow the pan to cool before cutting. Enjoy!
Tips & Tricks for Making the Best Fudge Brownies
You can create lots of fun variations for this recipe. Adding just about anything to the batter. Mix in some peanut butter, chocolate chips, peanut butter chips, pecans, walnuts, or mix and match a few of your favorites.
You can also ice the brownies with the frosting of your choice. If you mix chocolate chips into the batter and ice the brownies with chocolate fudge icing, you can create triple chocolate brownies. And let’s face it, you can never really have too much chocolate.
Chocolate buttercream icing is another one of my personal favorites. Mix and match to create your perfect combo. Or top with some vanilla ice cream. Oh. my. goodness. Just the thought of this rich, fudgy brownie with ice cream on top makes me want to make another batch.
If you’re looking for a dairy free recipe, simply replace the butter with vegetable oil. You could even lower this to 1/2 cup sugar. Still delish!
The real trick to this brownie is to not overbake. A lot of people think that when you pull out the toothpick it should come out completely clean. Not so with this recipe! If it comes out completely clean, you’ve cooked it too long. You want to put a tooth pick in the center of the pan to test. When it comes out with moist crumbs clinging to it, it’s ready. That’s what makes for a moist, fudgy brownie that melts in your mouth.
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