A must-have in any dessert repertoire, this simple, homemade brownie recipe made with cocoa powder is rich and chocolatey and can be in the oven in no time.
A simple brownie recipe will make you forget that you ever used boxed-brownie mix. These homemade brownies are so easy to make and I can guarantee that people will be impressed when you tell them that the brownie they’re eating is made from scratch.
Are Brownies Better With Butter Or Oil?
Butter and oil are both commonly used in baking, and there are pros and cons to each. This recipe calls for butter, but you can substitute a neutral oil, such as vegetable oil. Just use half a cup of oil to replace the butter.
When making brownies from scratch, I prefer to use butter because it gives them a richer flavor. As the brownies bake, the butter provides a subtle caramelized taste that complements the chocolate and takes these homemade brownies to the next level!
On the other hand, using a neutral oil is much healthier than butter. Butter is a saturated fat, while vegetable oils are unsaturated. Unsaturated fats are better for heart health! Oh, and using oil also makes your brownies less fudgy and more chewy, so you might consider that factor, too!
How To Make FUDGY Brownies
As I mentioned above, using oil instead of butter in your brownie recipe will give you a chewier consistency. If you’re aiming for a richer, fudgier brownie, the secret is to use more fat. You can increase the amount of butter slightly, to 1 and 1/3 sticks.
You can also easily achieve fudgy brownies by adding chocolate. This recipe only calls for cocoa powder, but if you have a bar of dark chocolate or baking chocolate, you can roughly chop the chocolate and mix some of these pieces into your brownie batter. These bits of chocolate will melt in the oven and the result will be a decadent, extra-chocolatey brownie. For those who are serious about their brownie game, you might want to try our Matt’s Crazy Brownies recipe for an even more indulgent experience.
How To Make CAKEY Brownies
If you prefer a lighter brownie, with a more cakey texture, you can slightly reduce the amount of flour you use. This might seem counterintuitive, but flour contains gluten, which makes the brownies more dense. If you use a few tablespoons less flour and add a teaspoon of baking powder, your brownies will rise a little more.
I would also recommend adding a splash of milk. Cakey brownies run the risk of being dry, and even just a little milk will keep your brownies nice and moist. If you’re looking for non-chocolate alternatives, you might want to check out maple blondies or salted brown butter pecan blondies for a delicious treat.
Variations
The reason why I think that having a good brownie recipe up your sleeve is so useful is because it can be the foundation of so many other delicious creations. For example, you can use it as the base of an ice cream sundae covered in caramel or chocolate sauce.
Or you can crumble it up and use it as the base of a Black Forest Trifle.
If you would prefer to keep them as brownies, though, you have an almost-endless list of options. Here are several:
Peanut Butter Brownies: This “Reese” brownie mixes peanut butter (or peanut butter chips) with the brownie batter.
Salted Caramel Brownies: Drizzle the aforementioned caramel sauce over the brownies and sprinkle with sea salt for a sweet and salty treat.
Mint Brownies: Add a few drops of peppermint extract to the brownie batter and top with chopped Andes mints for a refreshing minty flavor. Ideal for St. Patrick’s Day or when you don’t have time to brush your teeth (kidding!).
Nutella Brownies: Let an Italian fave come to you by swirling Nutella into the brownie batter for a delicious hazelnut chocolate flavor.
Raspberry Swirl Brownies: Swirl raspberry jam or fresh raspberries into the brownie batter for a fruity twist.
S’mores Brownies: Go camping with this variation by topping the brownie batter with mini marshmallows, graham cracker crumbs, and chocolate chips.
How To Store Homemade Brownies
Let the brownies cool completely (storing them while still warm will create condensation and cause the brownies to go soggy). It’s up to you whether you want to cut the brownies into smaller pieces before storing. In any case, either wrap them tightly in plastic or aluminum, or place them in an airtight container. You can keep them at room temperature for 3-4 days, in the fridge for up to 1 week, or in the freezer for up to 3 months. If you choose the freezer, wrap them first THEN place them in an airtight container. When you would like to eat the brownies, let them thaw in the fridge or at room temperature. If you like warm brownies, microwave them or put them in the oven for a few minutes at 350°F.
Easy Homemade Brownies
Ingredients
- 1 1/4 sticks butter
- 1 1/4 cups sugar
- 3/4 cups plus 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
- 1/2 cup flour
Instructions
- On top of a double boiler, melt the butter, sugar, cocoa and salt. Melt, stirring occasionally. Let the mixture cool a bit.
- Add the eggs one at a time. Add in the vanilla.
- When everything is nice and combined add the flour.
- Line an 8×8 inch baking pan with parchment or tin foil. Let the parchment hang over the side of the pan so that you can get the brownies out easily when they are cool. Pour the batter into the prepared pan.
- Bake at 325 degrees for 20 to 25 minutes.
- Remove the brownies from the oven. Let them stand for a few minutes to cool, then pull the brownies out of the pan using the parchment paper.
Thanks for the tip Sharon