Bake the best brownie recipe today. These homemade brownies are classic and easy to make, with rich chocolate flavor, fudgy and gooey in the middle, and a perfectly cracked top.
Double chocolaty brownies are made from scratch with cocoa powder and chocolate chips. These brownies are the ultimate combination of rich chocolate cake and fudgy, chewy brownies. Brownies to die for!
Why you'll love this recipe
- Homemade brownies are made from scratch, without eggs, vegan and dairy-free, and can easily be made gluten-free.
- These brownies are extra chocolatey, gooey, chewy, and super satisfying, but at the same time, they are not too sweet—a no-fuss recipe.
- Homemade Brownies are a delectable treat that you can enjoy any time of the day.
- These are also the best homemade gifts you can send your friendly family during holidays and special occasions.
Also, check out our fudgy white chocolate blondies and no bake peanut butter fudge.
Ingredients
Cocoa powder: Key ingredient to make your brownies rich. You can use unsweetened natural cocoa powder or Dutch-processed cocoa powder.
Instant coffee powder: This brings out the chocolate flavor in the bronies, but you will not taste chocolate at all.
Sugars: I have added both brown and regular granulated sugar. It balances out the bitterness of cocoa powder, makes the center fudgy, and gives a crackly top.
Baking powder: Leaving agent to help the brownies rise.
Salt and Vanilla extract: Enhances the overall flavor of the brownies.
Water: No milk or any nondairy milk products are needed. Just water is sufficient as a liquid ingredient.
Vegetable oil: Oil is neutral and allows the flavor of chocolate to shine in your brownies and gives a deliciously fudgy texture.
All-purpose flour: Add the structure to your brownie. Keeps all together.
Chocolate chips: Use the best quality baking chocolate chips or morsels.
Chopped almonds: If you like having a little crunch in your brownies, add chopped almonds, walnuts, or pecans.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use gluten-free flour to make gluten-free chocolate brownies. The texture may vary accordingly.
- To make peanut butter brownies, once you pour the batter into the pan, add ½ cup of creamy peanut butter and swirl it into the batter.
- Nutella brownies follow the same steps as mentioned above for peanut butter brownies.
- In a similar way, you can add caramel sauce, lotus biscoff cookie spread, dulce de leche, and marshmallow fluff and swirl them into the batter.
- Feel free to add nuts like pecans, walnuts, pistachios, hazelnuts, chocolate chunks, and chocolate chips.
Step-by-step instructions
Step 1: Take ½ cup flour and 1 cup water in a small saucepan. Stir them using a whisk to avoid any lumps. Cook over medium heat, stirring continuously for 2 to 3 minutes until a thick paste is formed.
Step 2: Preheat the oven to 350 degrees F. Grease the baking pan or line it with parchment paper and keep it aside.
Step 3: In one bowl, mix all dry ingredients - Remaining 1 ½ cup flour, cocoa powder, coffee powder, sugar, brown sugar, baking powder, and salt and mix well.
Step 4: In another bowl, add the thick paste, water, vanilla extract, and oil. Using a handheld mixer or whisk, mix everything. Now add the dry ingredients and continue to mix until they form a thick batter. Do not over-mix.
Step 5: Fold in chocolate chips and chopped almonds.
Step 6: Transfer this to greased baking pan and bake for about 25 to 28 minutes. Remove from the oven and let it cool before cutting them into squares.
Tips
- Do not overmix the batter, as this will make your homemade brownies crumbly.
- Brownies must be gooey in the middle. Do not wait till the knife is inserted at the center to come out clean. If it comes out clean, it means that you have overcooked them.
- The consistency of the brownie batter is very thick. It should be between that cookie dough and the cake batter.
- Use any nuts of your choice.
- The only thing you need to keep in mind is not to overbake them. Remember, these brownies are meant to be chewy on the outside and moist and gooey on the inside.
Storing and Freezing instructions
To Store: Homemade Brownies will last 2 to 3 days in an airtight conatiner at room temperature, but I love to store any leftovers in the refrigerator for up to 7 days. The chilled temperature will ensure they don't spoil.
To Freeze: Wrap them in parchment paper or plastic wrap, place them in a ziplock bag, and freeze them for up to three months.
To Reheat: For the warm and gooey brownies, heat them in the microwave for 30 seconds.
Recipe FAQs
Brownies are done when the edges are set and pulled away from the sides of the pan. Also, when you shake the baking dish, the center should not jiggle. At 350 degrees F, the brownies are ready in about 25 to 30 minutes and not more.
I know brownies are very tempting, but if you like to have clean slices let it cool for atleast 30 minutes before cutting. 1 to 2 hours is the best.
Even though they have antioxidant compounds, a tiny amount of zinc, folate, and iron, it is not a healthy addition to your diet. They all contain fat and sugar. So always eat in moderation.
There are three different textures - cakey, chewy, and fudgy. Cake brownies are light and fluffy with a cake-like texture. Fudgy brownies have a moist, dense, and gooey texture. Chewy brownies are similar to fudge brownies but have a bit more chew when you bite into them. For me, fudgy brownies are the best choice.
Brownies are eaten by hand paired with a glass of warm milk or served it warm with a scoop of vanilla ice cream and chocolate drizzle, topped with frosting or whipped cream, or sprinkled with powdered sugar or crumbled into ice cream or trifle.
More Chocolate Recipes to try
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Recipe card
Best Homemade Brownies (Double Chocolate, Fudgy, and Chewy)
Equipment
- Bowls
- 8 * 8 or 9 * 9 inch square pan
Ingredients
- 2 cups All-purpose flour
- 1 cup Cocoa powder
- 1 teaspoon Instant coffee powder
- ½ cup Sugar
- ½ cup Brown sugar
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 ¾ cup Water
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
- ½ cup Chocolate chips
- ¼ cup Chopped almonds
Instructions
- Take ½ cup flour and 1 cup water in a small saucepan. Stir them using a whisk to avoid any lumps. Cook over medium heat, stirring continuously for 2 to 3 minutes until a thick paste is formed.1 ¾ cup Water, 2 cups All-purpose flour
- Preheat the oven to 350 degrees F. Grease the 8 * 8 or 9 * 9 inch square pan or line it with parchment paper and keep it aside.
- In one bowl, mix all dry ingredients - Remaining 1 ½ cup flour, cocoa powder, coffee powder, sugar, brown sugar, baking powder, and salt and mix well.1 cup Cocoa powder, 1 teaspoon Instant coffee powder, ½ cup Sugar, ½ cup Brown sugar, 1 teaspoon Baking powder, ½ teaspoon Salt
- In another bowl, add the thick paste, remaining water, vanilla extract, and oil. Using a handheld mixer or whisk, mix everything. Now add the dry ingredients and continue to mix until they form a thick batter. Do not over-mix.½ cup Vegetable oil, 1 teaspoon Vanilla extract
- Fold in chocolate chips and chopped almonds.½ cup Chocolate chips, ¼ cup Chopped almonds
- Transfer this to greased baking pan and bake for about 25 to 28 minutes. Remove from the oven and let it cool before cutting them into squares.
Notes
- Do not overmix the batter, as this will make your brownies crumbly.
- Brownies must be gooey in the middle. When checking the brownies with a knife or toothpick, it will show a few moist crumbs. The residual heat retained by the pan will continue to cook the center of the brownies.
- The consistency of the brownie batter is very thick. It should be between that cookie dough and the cake batter.
- Use any nuts of your choice.
- The only thing you need to keep in mind is not to overbake them. Remember, these brownies are meant to be chewy on the outside and moist and gooey on the inside.
gunjan
These brownies came out as expected. So fudgy with nice chocolate flavor and a perfect texture.
Jenna
Fudgy and chewy are the best kind of brownies, in my opinion! Thanks for simplifying and perfecting this recipe. 😊
KEVIN FOODIE
Not a big fan of brownies, but yours look super moist. I love the use of chopped almonds for added texture. Thanks for sharing your recipe, Kushi.
deanna
Yum! I love all things brownies! I will be trying this one out soon!