From Scratch Brownies

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Nothing beats the indulgent aroma of rich chocolate baking in the oven, especially when it means you’re just minutes away from the fudgiest brownies ever made from scratch. These brownies are deeply chocolaty, with a crackly top and an irresistibly moist, gooey center. Perfectly balanced between cakey and fudgy, they’re everything a brownie should be.

Whether you’re whipping up a late-night treat or prepping for a special gathering, this recipe is guaranteed to satisfy any chocolate craving. And the best part? No boxed mix here—just honest, simple ingredients you probably already have in your pantry. Once you try them, you’ll never go back to store-bought again.

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Why You’ll Love This From Scratch Brownies

• Fudgy texture: Ultra-rich with melty pockets of chocolate in every bite.
• Pantry staples: Uses everyday ingredients like cocoa powder, eggs, and butter.
• Customizable: Toss in walnuts, swirl with peanut butter, or add a touch of espresso.
• No mixer required: Just a whisk and bowl for easy cleanup.
• Freezer-friendly: Make a batch and save for later.

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Preparation Phase & Tools to Use

Before diving in, make sure you’re set up with the right tools—each one plays a crucial role in nailing the perfect brownie:

• Mixing bowls: You’ll need two—one for dry and one for wet ingredients. This ensures even distribution of cocoa and sugar.
• Whisk: Essential for fully incorporating eggs and sugar until light and glossy, the secret to that crackly top.
• Rubber spatula: Perfect for folding in flour gently without overmixing, keeping the brownies tender.
• 8×8 or 9×9 baking pan: Metal pans bake more evenly, preventing overcooked edges.
• Parchment paper: Makes it easy to lift the brownies out cleanly without sticking.
• Oven thermometer (optional): Ensures you’re baking at the right temperature for consistent results.

Set everything out before you begin, and preheat your oven. These brownies come together fast—you won’t want to pause mid-recipe.

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Ingredients for the From Scratch Brownies

• Unsalted Butter: Adds richness and creates that chewy texture we crave.
• Granulated Sugar: Sweetens and contributes to the signature crackly top.
• Brown Sugar: Introduces a hint of molasses for deeper flavor and extra moisture.
• Large Eggs: Provide structure and help bind the batter.
• Vanilla Extract: Rounds out the flavor with warm, aromatic depth.
• Cocoa Powder: The star of the show—unsweetened cocoa brings that deep, chocolaty base.
• All-Purpose Flour: Keeps the brownies dense yet tender.
• Salt: Balances the sweetness and enhances the chocolate notes.
• Chocolate Chips or Chunks: Create gooey pockets of melted chocolate throughout.

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How To Make the From Scratch Brownies

Step 1: Melt and Mix the Base

Melt butter in a large bowl (microwave or stovetop), then whisk in both sugars until smooth. The mixture should be warm and glossy.

Step 2: Whisk in the Eggs and Vanilla

Add eggs one at a time, whisking vigorously after each addition. Stir in vanilla extract. This step is key to achieving that crackly top.

Step 3: Fold in the Dry Ingredients

In a separate bowl, whisk cocoa powder, flour, and salt. Fold the dry mix gently into the wet using a spatula until just combined.

Step 4: Add Chocolate Chips

Fold in most of the chocolate chips or chunks, saving a handful to sprinkle on top for extra decadence.

Step 5: Pour and Bake

Line your baking pan with parchment. Pour in the batter, smoothing the top. Add reserved chocolate chips on top. Bake at 325°F (163°C) for 30–38 minutes. Edges should be set, center slightly soft.

Step 6: Cool and Slice

Let brownies cool in the pan for 10–15 minutes, then lift them out and transfer to a rack. Cool completely before slicing for clean edges and fudgy centers.

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How to Serve and Store These Brownies

Serving:
These brownies are delicious slightly warm with a scoop of vanilla ice cream or just as they are. For a clean presentation, use a sharp knife dipped in hot water to slice.

Storing:
Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature or reheat gently in the microwave for that just-baked feel.

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Frequently Asked Questions

Can I double this recipe?

Absolutely! Use a 9×13-inch pan and adjust the baking time to 35–40 minutes.

What type of cocoa powder works best?

Unsweetened natural cocoa powder is ideal. For a richer flavor, you can mix in some Dutch-process cocoa.

How do I know when the brownies are done?

Insert a toothpick in the center—it should come out with moist crumbs, not raw batter.

Can I add nuts or other mix-ins?

Yes! Walnuts, pecans, or even a swirl of Nutella work beautifully.

Why did my brownies come out dry?

They were likely overbaked. Check your oven temp with a thermometer and pull them when the center is just set.

Can I use oil instead of butter?

Butter gives better flavor and texture, but in a pinch, you can use an equal amount of vegetable oil.

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Want More Dessert Ideas?

If brownies are your love language, here are more decadent treats you’ll enjoy baking:

• Try the chewy, gooey Quick and Easy Fudgy Chocolate Brownie Cookies for a cookie twist.
• Our Chocolate Caramel Toffee Crunch Cake is perfect for rich, layered indulgence.
• Go nostalgic with Peanut Butter Chocolate Chip Cookie Cups.
• Need a quick crowd-pleaser? Try the Brownie Refrigerator Cake.
• Or switch it up with Pecan Pie Lasagna for a Southern-inspired sweet.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swirl in peanut butter? Top with flaky salt? Or maybe tried them gluten-free?

I love hearing how you customize these brownies. Drop your thoughts or questions below—we’re all about learning and baking better together.

👉 Follow more daily dessert inspiration on my Pinterest: Kitchen By Kate

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