the best fudgy homemade brownies, from scratch

The best brownies?  Really?  The BEST?

Yep.  I’m gonna go that far and call these the best.  Fudgy, Rich, Dark Chocolate, Homemade, From Scratch…  Perfect Brownies in my opinion!

perfect fudgy homemade brownies, from scratch | Sweet Anna's

***PSA for all you gluten-free folks, or those of you who love someone who eats gluten-free:  I have finally perfected my Perfectly Fudgy Gluten-Free Brownies, and you will NOT regret making them soon.  SO good!  (And no one would ever know they are gluten-free!) CLICK HERE if you’d like the recipe!***

And now, back to our regularly scheduled programming:

This is not a new recipe to those of you who have been hanging around Sweet Anna’s for a while.  Some of you may already make these, often.

Here in Sweet Anna’s kitchen (yes, I really do call it that!) I make a lot of brownies.  A lot.  (I’m not joking: I’ll make a list for you at the end of this post!)

And they all originate from this base recipe.  This is the classic.

This is my tried (hundreds of times!) and true recipe that I could almost make with my eyes closed and one hand tied behind my back (or holding a baby!) and they have never failed to impress.

Make these brownies.  Get rid of that box and give these beauties a try.  Keep these simple, everyday ingredients on hand and you will never go back to boxed brownie mixes again.  You wouldn’t even think of it!

Homemade brownies are so incredibly worth the few, very easy, extra steps to make from scratch.  That box really isn’t saving you much time, and the end result is SO beyond compare!

You’re still only dirtying one bowl and one pan.  It doesn’t get much better than that!

And I have one little tip for those of you who like things extra extra chocolatey.  I learned this one from my aunt:

When the brownies come out of the oven, immediately scatter about 2 cups of chocolate chips over the top.  Let them sit there until they are all shiny and soft, and then carefully spread them out smooth over the top.  Let the brownies cool completely and enjoy these extra-chocolatey, extra pretty goodies!!

brownies-2

What does your ‘perfect’ brownie look like?

Mine is dense, rich, chewy, moist, über-chocolatey and just plain irresistible.

(No cakey brownies for me please.  I’ll save my cakiness for…  cake.)  ;o)

the best fudgy, homemade dark chocolate brownies from scratch

Ingredients

  • 3/4 cup dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 1/3 cup flour
  • 2 cups chocolate chips

Directions

Preheat the oven to 350ºF. Grease a 9x13" baking dish and set aside.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the boiling water until the mixture is smooth and thick.

Stir in the sugar and eggs with the remaining 1/3 cup melted butter. Stir in the vanilla and salt until just smooth.

Dump in the flour and chocolate chips at the same time, and stir until just combined.

Spread the batter into your prepared baking dish and bake for 35-40 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!)

Cool completely in the pan. (Brownies freeze great for later if there are leftovers!)

http://sweetannas.com/2013/10/the-best-fudgy-homemade-brownies-from-scratch.html

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Want to try some brownie variations?  Do any of these sound good??

chocolate chip cookie dough brownies

healthier whole wheat dark chocolate brownies

peanut butter swirled fudge chunk brownies

marshmallow chocolate chip peanut butter blondies

fudgy dark chocolate candy cane oreo brownies

festive mint chocolate truffle brownie bites

pumpkin-cheesecake swirled dark chocolate brownies

coconut mocha fudge brownies

toasted coconut Samoas brownies

mexican hot chocolate brownies

chewy lemon ‘brownies’

triple chocolate peppermint brownie bites

caramel peanut butter snickers brownies

fudgy york peppermint patty brownies

mocha fudge brownies

candy bar brownies

pink & brownies

fudgy Andes mint brownies

perfectly fudgy gluten-free dairy-free brownies

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  • Judy H

    Just a question…so in addition to the chocolate chips in the batter, there are additional chocolate chips that go on top after baking?

    • http://arthomas.blogspot.com annaliseree

      Only if you want, Judy! Sorry that wasn’t clearer. I don’t do that on a regular basis, but sometimes I can’t resist kicking up the chocolate-factor even more! :o)

      • Judy H

        Thank you for your response. When reading your “preview” you had mentioned putting the chocolate chips on top after baking. So, what you’re saying is the adding of more chocolate chips on top to melt is optional. That sounds quite yummy!

        • http://arthomas.blogspot.com annaliseree

          Exactly Judy! :) Thanks for the clarification, in case others are confused!!

  • Sarah Christopher

    Thanks for posting this! I’ve been making the plain version from the recipe for the peppermint version :).

    • http://arthomas.blogspot.com annaliseree

      :) Glad I could help!

  • Sarah M

    Your butter measurement is a little odd; 2/3c is about 10.5 TBSP of butter, and 1/2c + 1/3c like you suggest is closer to 13 TBSP, which is it?

    • http://arthomas.blogspot.com annaliseree

      Oh no! Sorry Sarah! That was a typo for sure. It’s fixed now. Thanks for letting me know! <3

      • http://arthomas.blogspot.com annaliseree

        2/3 cup (about 10.5 tbsp) is the correct amount!)

  • Molly Douglas

    Gee thanks! Now I’m obsessed with these brownies! Thanks for sharing — so delicious!

    • http://arthomas.blogspot.com annaliseree

      Any time! ;) Glad I could pass on my obsession!

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  • Shawna

    I just tried these brownies after craving something sweet, and they were a hit! I don’t keep pre-made sweets in my house most of the time, so I was excited to see that I had all the ingredients I needed! And everyone said they were bigger and better than the boxed kind from the store too, even without the extra chocolate chips melted on top! I will be sharing on bailesforbetterliving.blogspot.com and giving you major kudos for a great recipe. Thanks!

    • http://arthomas.blogspot.com annaliseree

      Thanks for the kind words Shawna!

  • Shawna

    I tried these tonight and the entire family LOVED them, even without the extra chocolate chips melted on top! I shared on my site, bailesforbetterliving.blogspot.com and linked back to you for the full recipe. Thanks for such a yummy recipe!

    • http://arthomas.blogspot.com annaliseree

      Thank you Shawna! I appreciate your kind words, and I’m SO glad you’re family enjoy them!!

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  • renee

    Can you use regular cocoa powder in place of the dutch processed cocoa cause thats all I have?

    • http://arthomas.blogspot.com annaliseree

      Yes, you can Renee! They will turn out a tiny bit differently but still very delicious!

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  • Brittany Elizabeth Aston

    YOU ARE MY HERO. I was looking for AGES for a brownie recipe that I liked better than the Ghirardelli Double Chocolate boxed mix, and I’m SO ecstatic to have finally found it!!!

    • http://arthomas.blogspot.com annaliseree

      Awww… you are so sweet! Thanks for the kind words! :o)

    • Beth@FabulousWon

      ME too! Ilove the Ghiradelli Dark Chocolate boxed mix! I, unfortunately, made these in a 8×8 instead so I’m not sure if they are going to turn out yet! Opps!

  • DanahD

    These are by far THE best brownies I’ve ever made and had in my life! I was looking for something gooey with a nice crust on top and it’s exactly what I ended up with! I substituted the other 1/3 butter for 1/3 cup of vegetable oil and added white chocolate chips and a tiny drop of mint extract…. So heavenly! My go-to brownies! Thanks for sharing xoxo

    • http://arthomas.blogspot.com annaliseree

      I’m so glad you liked them! :o) Thanks for letting me know! (My husband would LOVE your white chocolate chips addition… I will have to try that soon!)

  • Mary Ramsey

    Delicious! Thank you for the recipe.

  • MrsKC

    I just made these!!! The brownie is great but I’m not a huge fan of the chocolate chips inside…are they necessary for the batter or can I omit them???

    • http://arthomas.blogspot.com annaliseree

      Oh yes, you can absolutely leave out the chocolate chips. I’m sorry I didn’t see this to respond to it sooner!! (You’ve probably already figured that out by now!) :)

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  • Jeannie Marie Thomas

    I’m still learning this oven in our rental. 35 minutes is definitely overkill :(. I think 25 would have been better, because these were terrible. Not your fault!! I’m going to modify my baking time and try these again, checking at about 20 minutes to start, because those in the pics are EXACTLY what I want, LOL! I wish mine had turned out like the that!! Thanks for the recipe ^_^.

    • Jeannie Marie Thomas

      I remade these and checked them at TWENTY minutes and the fork came out way too clean. Over-cooked again by at least a minute or so, but this time SO much better! Next time is a charm, and this recipe is amazing. Even a minute or so over-cooked, they are the best brownies I have ever made. SO good. I used a full bar of Ghirardelli semi-sweet baking chocolate chopped up and added directly in, then when they came hot out of the oven I added another chopped bar to the top, waited for it to melt, then smeared it on as a topping. These are deadly!

      • http://arthomas.blogspot.com annaliseree

        Oh wow! You must have a HOT oven! I have made hundreds of batches of these, in many different ovens, all within the 35-45 minute range (exactly 40 in my oven!). Glad they turned out ok, even with all the adjusting you had to do!!

      • amber

        I don’t know if anyone has suggested it, but I had problems with burning things & over cooking in the past & i got an oven thermometer. Made a big difference. My oven was almost 50° hotter than it was set to. You might want to turn down the temp rather than cook for a shorter time. I hope this helps!

  • Valentina

    whats special about the dutch-processed cocoa powder

    • http://arthomas.blogspot.com annaliseree

      Valentina, it makes for a darker, richer brownie. But by all means, if you don’t have dutched, just use regular. It won’t be as dark, but it will still taste great!

  • mary

    These are currently baking in my oven and I can not wait to eat them. I did do a small moderation, I used 1 cup of chocolate chips and 1 cup of andes mint chips. Mmmmmm