Rich, chewy, and delicious brownies that even come out of the oven looking like the perfect brownie. Look at that nice glossy top. If you are a chocolate lover, you have to give these a try. I know I already have an awesome Fudgy and Chewy Homemade Brownie recipe on the site that is super good, but you need to try this recipe too. The addition of baking chocolate adds depth to the fudginess that you are going to absolutely love! This one really is the Best Homemade Brownies Recipe!
These brownies are extra special to me because the recipe is from our adopted grandma. Her name is Sharon, and she has been making these brownies for me for over 10 years. Every time she comes for a visit, she brings a container full of brownies, and instead of sharing with my family, I immediately hide them in the freezer. I’ll make them a brownie mix…I’m saving the good stuff for myself.
Grandma Sharon has a brownie pan, so each of her brownies comes out totally perfect with a hit of crunch around the edge and a fudgy and chewy center. I’m drooling just thinking about these brownies. I cannot wait for you to give them a try!
More Awesome Desserts
- No-bake Cherry Cheesecake
- Best Ever Banana Bundt Cake
- Magnolia Bakery Blueberry Jamboree
- Caramel Corn Puffs
- Out of this World Carrot Cake
- No-bake Peanut Butter Corn Flake Treats
Step-by-step pictures for how to make this Best Homemade Brownies Recipe
Frequently Asked Questions for how to make this Best Homemade Brownies Recipe
Can I use canola oil or coconut oil instead of butter?
Yes, you can use those oils, if you prefer, but the flavor will change slightly without the butter.
What Makes Brownies Fudgy?
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. In this recipe, the melted chocolate and butter, along with the eggs, keep the fat high. Also, there is only one cup of flour, so these are deliciously fudgy!
Can I sub dark chocolate that has at least a 90% Cocoa ratio in place of Bakers Chocolate?
Yes. As you can see from the step-by-step pictures, I used a Lindt 90% cocoa bar instead of baking chocolate. Sometimes it can be hard to find baking chocolate over here, but quality VERY dark chocolate is easy to find and works great as a substitute. Whichever one you use, you need 6 ounces.
Is there really only one cup of flour or is that a typo?
It is not a typo. With all the unsweetened cocoa in this recipe, you only need 1 cup of flour, and it is why these brownies are so chewy and fudgy.
What type of nuts taste best in Brownies?
If you want to add nuts to this recipe, I would suggest pecans or walnuts. You can add up to a cup of chopped nuts.
baker’s tools:
More Brownies You'll Love
- 6 ounces unsweetened chocolate bar
- ¾ cup butter (I prefer salted.)
- 2 cups granulated sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- Preheat oven to 325 degrees. Prepare a 9x13 baking dish with cooking spray and set aside.
- In a microwave-safe bowl, melt the butter and unsweetened chocolate together in the microwave. Start with 1 minute, stir and then do 20-30 second intervals until it is just melted.
- Measure the 2 cups of sugar into a medium-sized mixing bowl, add the chocolate-butter mixture, and stir with a fork until completely combined.
- Add the eggs and vanilla and mix until the eggs are completely integrated into the chocolate-sugar mixture.
- Next, add the flour and stir just until combined, no more than 40 strokes.
- Add the chocolate chips and stir a few more times to combine.
- Pour brownie batter into the prepared pan and bake in the 325-degree oven for 30-35 minutes.
- Let cool before cutting.
- Enjoy!
Must-Make Bar Recipes
Party! These are my go to brownie recipe, have been for years! They are the perfect mix of fudgy and chewy. Love!
Party! These are my go to brownie recipe, have been for years! They are the perfect mix of fudgy and chewy. Love!