Description
These Homemade Brownies are rich, fudgy, and incredibly chocolatey! Made with real cocoa powder and butter, they have the perfect balance of chewy edges and a soft, gooey center. Whether you’re looking for a quick weeknight dessert or a show-stopping treat for guests, these brownies are sure to satisfy any chocolate craving!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Optional Add-Ins:
- 1/2 cup chocolate chips (for extra gooey brownies)
- 1/2 cup chopped nuts (such as walnuts or pecans)
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease or line an 8×8-inch baking pan with parchment paper.
Step 2: Mix the Wet Ingredients
- In a medium bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs and vanilla extract, whisking until fully incorporated.
Step 3: Add the Dry Ingredients
- Sift in the cocoa powder, flour, salt, and baking powder.
- Gently mix until just combined—do not overmix!
- Fold in chocolate chips or nuts, if using.
Step 4: Bake the Brownies
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 5: Cool & Serve
- Let the brownies cool in the pan for at least 15 minutes before slicing.
- Cut into squares and enjoy!
Notes
- For extra fudgy brownies, remove them from the oven when the center is slightly underbaked.
- For cakier brownies, add an extra egg.
- Store brownies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg