Homemade Chocolate Brownies

These homemade chocolate brownies are rich, fudgy, and irresistibly indulgent. With crisp edges, gooey centers, and a deep chocolate flavor, they’re perfect for family gatherings, celebrations, or simply satisfying a sweet craving. Simple ingredients, easy steps, and guaranteed bakery-quality results.

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Prep Time 15

Cook Time 28

Total Time 43

Servings: 16 squares

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

For the Batter

200 g unsalted butter, cubed
200 g dark chocolate chips (bittersweet) for depth of flavor
175 g brown sugar, loosely packed adds caramel notes
3 large eggs, lightly beaten room temperature
1 tsp vanilla extract pure if possible
75 g all-purpose flour, sifted for best texture
30 g unsweetened cocoa powder
1 pinch salt enhances flavor

Optional Mix-Ins

180 g dark chocolate bar, chopped for extra melted pockets
1.5 cups chopped walnuts, pecans, or hazelnuts for crunch

Method

Preheat oven to 180°C / 350°F (160°C fan). Grease and line an 8-inch (20 cm) square baking pan with parchment, leaving an overhang for easy lifting.
In a heatproof bowl, melt butter and chocolate chips together using the microwave in 30-second bursts (about 1 ½ minutes total) or the double boiler method. Stir until smooth.
Stir in brown sugar and vanilla until thick and glossy. Whisk in eggs until fully incorporated.
Sift in flour, cocoa powder, and salt. Fold gently with a spatula until just combined. Do not overmix.
If using, fold in chopped dark chocolate or nuts.
Spread batter evenly in the prepared pan. Bake for 24 minutes (extra gooey), 28 minutes (fudgy, recommended), or 32 minutes (cake-like). A toothpick should come out with moist crumbs, not clean.
Cool brownies for 10 minutes in the pan, then lift out with parchment. Let cool at least 20 minutes before slicing into squares.

Notes

For a shiny, crinkly top, beat sugar and eggs well before folding in the dry ingredients. Brownies can be made with milk or white chocolate for sweetness. Add a sprinkle of sea salt before baking for a gourmet touch. Store in an airtight container for up to 4 days, or freeze for up to 3 months.