Quick Brownies from Scratch

Growing up, my only experience with brownies came from those boxed mixes at the grocery store. That’s just how we did it in our house. The few times I tried making them from scratch, they turned out dry and cakey – nothing like those fudgy store-bought ones I loved.

Turns out I was making a common mistake – overmixing the batter and using too much flour. Making brownies from scratch is actually pretty straightforward once you know the basics. And while those box mixes are convenient, there’s something special about measuring out each ingredient and creating that chocolate magic yourself.

What Kind of Chocolate Should I Use?

For these brownies, you’ll want to use semisweet chocolate, which typically contains around 60% cocoa content – making it the sweet spot between bitter dark chocolate and super-sweet milk chocolate. While the recipe calls for chocolate chips, you can absolutely swap in chopped baking bars instead – they actually tend to melt more smoothly than chips, which contain stabilizers to help them keep their shape. When shopping, look for chocolate that lists cocoa butter in the ingredients rather than oils, as this will give you the best flavor and texture. Just avoid using milk chocolate or unsweetened baking chocolate as substitutes, since they’ll throw off the sweetness balance of the recipe.

Options for Substitutions

While some ingredients are key for these brownies, there’s room for some smart swaps:

• Butter: Butter is pretty important for the texture here, but you can use oil in a pinch – try 3/4 cup of vegetable or coconut oil instead. Just know your brownies might be a bit less rich.
• Chocolate chips: Any chocolate with 50-60% cocoa content works great here. Dark chocolate lovers can go up to 70%, while milk chocolate fans can use that instead – just reduce the sugar by 2 tablespoons if you do.
• Cocoa powder: Dutch-process or natural cocoa powder both work in this recipe. Just don’t skip it – it’s key for that deep chocolate flavor!
• Brown sugar: No brown sugar? Mix 3/4 cup white sugar with 1 tablespoon molasses. Or just use all white sugar, though you’ll miss some of that nice caramel note.
• Instant coffee: This is optional anyway, but you can use espresso powder or skip it completely. It just helps bring out the chocolate flavor.
• Regular flour: All-purpose flour is best, but you can use self-rising flour – just skip the salt if you do. For gluten-free brownies, try a 1:1 gluten-free flour blend.

Watch Out for These Mistakes While Baking

The biggest mistake when making brownies from scratch is overbaking – even a few extra minutes can turn your fudgy brownies into dry, cake-like squares, so always take them out when a toothpick inserted in the center comes out with a few moist crumbs. Another common error is overmixing the batter after adding the flour, which develops too much gluten and makes your brownies tough instead of tender – mix just until you no longer see flour streaks and then stop. When melting the butter and chocolate, be careful not to let the mixture get too hot or it will separate and become grainy; instead, use gentle heat and stir frequently until just melted. For the best texture, make sure your eggs are at room temperature before mixing them in, and don’t skip the extra egg yolk – it adds richness and helps create that perfect crackly top that everyone loves.

What to Serve With Brownies?

These rich, chocolatey brownies are perfect on their own, but there are so many fun ways to dress them up! A scoop of vanilla ice cream on top of a warm brownie creates that perfect hot-and-cold combo that everyone loves. For a quick dessert bar setup, put out some whipped cream, caramel sauce, and chopped nuts so everyone can customize their brownie just how they like it. If you’re serving these at a party, consider offering cold milk or hot coffee on the side – both drinks pair amazingly well with chocolate desserts and help balance out the sweetness.

Storage Instructions

Keep Fresh: These homemade brownies stay good at room temperature for up to 4 days when kept in an airtight container. I like to place a piece of parchment paper between layers to prevent them from sticking together. For best taste, keep them in a cool, dry spot away from direct sunlight.

Refrigerate: Pop your brownies in the fridge in a sealed container, and they’ll stay fresh for up to a week. The cold temperature actually makes them extra fudgy! Just remember to bring them to room temperature before serving for the best texture.

Freeze: These brownies freeze really well for up to 3 months. Cut them into portions, wrap each piece in plastic wrap, then place in a freezer bag. When you’re craving something sweet, just take out what you need and let it thaw at room temperature for about an hour.

Preparation Time	15-30 minutes
Cooking Time	30-35 minutes
Total Time	45-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 300-350 g

Ingredients

• 12 tablespoons unsalted butter (divided into tablespoon portions)
• 1/2 cup semisweet chocolate chips (alternatively, a chopped 4 oz semisweet baking bar)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon instant coffee granules (optional)
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 large eggs plus 1 egg yolk
• 1 teaspoon vanilla essence
• 1/2 teaspoon salt
• 1 cup regular flour
• 3/4 cup semisweet chocolate chips

Step 1: Prepare the Baking Environment

Preheat your oven to 350°F (177°C).

Line a 9×9 baking pan with parchment paper.

This step will ensure that your brownies come out of the pan smoothly and without sticking.

Step 2: Melt the Chocolate and Butter

In a large, microwave-safe bowl, combine butter and ½ cup (100g) of semisweet chocolate chips.

Microwave the mixture for 30 seconds, then stir well.

Continue microwaving in 15-second intervals, stirring well after each, until the chocolate and butter are completely melted and well-combined.

Step 3: Mix in the Dry Ingredients

Add cocoa powder and instant coffee (if using) to the melted chocolate mixture.

Stir until well combined.

Then incorporate the sugars, stirring until everything is completely blended together.

Step 4: Integrate Eggs and Flavorings

Crack in the eggs, one at a time, stirring well after each addition.

After the final egg, stir the batter another 30 seconds to achieve crackly brownie tops.

Stir in the vanilla extract and salt until they’re fully integrated.

Step 5: Finalize the Batter

Add the flour to your mixture, stirring until the batter is completely combined.

You can mix this batter very thoroughly without worrying about overmixing.

Finally, stir in additional chocolate chips for extra chocolatey goodness.

Step 6: Chill and Bake the Brownies

Spread the batter evenly into your prepared 9×9 pan.

For crackle-topped brownies, optionally place the pan in the refrigerator to chill for 15-30 minutes.

Skip this step if you’re short on time.

Bake the brownies in a preheated oven at 350°F (177°C) for 30-35 minutes.

They’re ready when a toothpick inserted in the center comes out slightly fudgy, but not wet with batter.

Step 7: Cool and Serve

Once baked, allow the brownies to cool in the pan before cutting and serving.

Enjoy the rich, chocolatey flavor of your homemade brownies!