Updated from the archives
There is just nothing that compares to a homemade brownie. It’s almost as good as homemade bread for me. I love the smell that fills the whole house. After a few days cooped up because of rain or snow, these really really hit the spot.
But, seeing as I live in Hot-As-Blazes USA now, I don’t have that many rainy days and certainly no snowy days to speak of. Still, there are times in everyone’s lives where comfort food is necessary. The first week of a new job and in a new place seemed exactly one of those times for us.
I love the crispy, flaky crust these get on the top and how gooey and fudgy the centers stay in these babies. We ate a few each and then cut the rest into small pieces to go in the ice cream we’re making on Sunday. It should be life-changing. Stay tuned.
Anyway, I finally got a new picture of these brownies, so I wanted to re-post the recipe. Have at it!
Fudgy Homemade Brownies
Print Recipe
Pin RecipeIngredients
- 1 1/3c semi-sweet chocolate chips (use best quality-Guittard or Ghiradelli)
- 5 Tbsp butter
- 1tsp vanilla
- 2 eggs
- 3/4c sugar
- 1/4tsp salt
- 3 Tbsp baking cocoa
- 1/3c flour
Instructions
- In a double boiler, melt chocolate chips and butter together. Stir in vanilla and set aside to cool.
- In a medium bowl, whisk together eggs and sugar until light yellow and in the ribbon stage (you know you’ve reached this when you can lift up your whisk and the egg mixture drip down in a steady ribbon rather than in gloopy clumps). Stir in salt and cocoa and mix well to combine.
- Stir chocolate mixture into egg mixture and combine well. Sift over flour and fold in until just mixed. Do not overmix, or you will have tough, dry brownies and I will cry for you.
- Pour into a sprayed 8 x 8″ baking pan and bake at 350 degrees for 20-25 minutes.
Notes
*The brownies may not pass the toothpick test (where it comes out clean), but they will continue to set as they cool. Allow to cool before serving.
Memoria says
May 28, 2010 at 6:13 amThese photos are so enticing. I love the first bite photos. YUM! Bookmarking this recipe.
Caroline says
June 1, 2010 at 5:47 amGorgeous photos. I just made these. SUPER easy and so fudgy. I will definitely make these again. Thank you!!
Zahra says
August 16, 2010 at 4:33 pmmmm these look really good! 🙂 I love the crust on top!
Paula says
September 8, 2010 at 11:35 amwow! I`m going to make this soon! looks awesome!
Katelyn says
October 23, 2010 at 8:58 amI made these, I used 1/3 cup sugar and added ground sea salt, they were easily the best brownies I’ve ever eaten. 2 friends and I ate them all in one night and couldn’t stop gushing about how yummy they were. Thank you so much for posting this recipe!
Memoria says
January 20, 2011 at 8:18 amThank you for a great brownie recipe. My mother and aunt devoured them!
Sabrina says
December 15, 2011 at 7:50 amBrownies are delicious but I don’t like it with nuts.
zoey says
February 26, 2012 at 8:46 pmSeriously the BEST homemade brownies. Love this recipe.
Isabel Rabano says
December 25, 2012 at 4:39 amI tried this recipe , delicious and very fudgy . I will accept orders using this recipe. I advice everyone who bakes and loves to eat brownies to give this one a try, you will not regret. Thanks for sharing this .
★★★★★
Jessica says
October 20, 2013 at 1:40 pmWhen you say 1 tbsp of vanilla, do you mean vanilla extract? That’s the only type of vanilla I’ve heard of, so i don’t know what you mean by just “vanilla.” Sorry, it’s just that I’m not much of a baker, and when I do bake, it’s just boxed stuff, never from scratch. I really want to try your recipe because it looks soon good, so if you could just answer that question for me …. Thank you!!
Oh & also, how do I make sure that my top comes out shiny & flaky like yours in the picture?
emily says
October 20, 2013 at 2:22 pmJessica – Yes, it is vanilla extract. Unless otherwise specified, all my recipes stating “vanilla” mean vanilla extract. As for the shiny flaky crust, just follow the directions the best you can, and it should take care of itself! Best of luck!
Jessica says
October 20, 2013 at 4:31 pmOkay I’m sorry just 2 more questions lol, should the baking Cocoa be sweetened or not? & which brand do you think works best? Tysm!
emily says
October 20, 2013 at 4:36 pmJessica – I always buy unsweetened baking cocoa. I use Hershey’s brand (it seems to be sold everywhere), but Ghiradelli makes a good one too. Best of luck!
Casey says
April 18, 2014 at 8:58 amDo you have to use premium chocolate chips? Or does anything work.
Raven says
May 1, 2014 at 7:44 amI have made these three times in the last month . And they are the best brownies, I have ever tasted . I was spending so much money on box mixes looking for a brownie that tasted like the ones my mother made when I was a child . These are it ! Make these you will be happy.
★★★★★
emily says
May 1, 2014 at 11:53 amI’m so glad you loved them!
404momi says
June 20, 2015 at 12:51 pmThese are in fact the best and most fudgiest brownies on the planet. I’ve been using this recipe for several years and am embarrassed that it has taken me so long to write a review.
Thanks for the recipe!
★★★★★
emily says
June 20, 2015 at 1:00 pmI’m so glad you love them. They’re the best!
Khat says
September 20, 2015 at 1:14 amdear,
may i know type of sugar that u use??
white sugar, brown sugar or castor sugar??
emily says
September 21, 2015 at 7:07 amUnless otherwise specified, when reading “sugar” in a recipe, you can safely assume it’s white sugar. Hope that helps!
Hannah says
February 21, 2016 at 8:50 pmCurious if you’ve tried to adapt for non gluten eaters…Can almond meal or something else be substituted for flour to make the recipe Gluten Free?
Thanks!
Emily says
February 22, 2016 at 7:54 amHannah – I haven’t adapted these yet, but I’ve got a new gluten free brownie recipe in the works. Stay tuned!
Nureen says
May 9, 2017 at 3:47 pmI’ve been trying out dozens of brownies recipe n I’ve decided to try this one out.
Turns out to be the first one that I’ve got the nice shiny cracky crusty surface! I was thrilled!
But I’m not sure about the texture, why is it crusty on top but seems like uncooked inside?
I did let it cool bfore cutting though. Then I added extra 10 mins in the oven, when i cut it, it did harden a bit, but still look uncooked n not well formed, sticky to the knife,if you get what i mean. I let it chill in the fridge, but still gets the same result, only it becomes harder to cut. I don’t know what to do know *sigh* tastes good tho… 🙁
Emily says
May 9, 2017 at 4:14 pmNureen – Hmm… I’m not sure what’s causing that for you. Mine are definitely cooked through, but still rich and fudgy inside. One other reader tried subbing baking POWDER in for the baking SODA and found that she liked the texture better that way (they got a little more puffy in the oven). I wonder if that would solve the problem for you? I hope that helps!