Brownies From Scratch

These brownies from scratch are rich, fudgy, and intensely chocolatey, made with real melted dark chocolate, butter, and pantry staples. This one-bowl recipe delivers bakery-quality brownies with a dense center, chewy edges, and deep chocolate flavor in under an hour.

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Course: Dessert

Cuisine: American

Keyword: brownies from scratch, chocolate brownies, fudgy brownies, homemade brownies

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: brownies

Calories: 185kcal

Author: Lila benett

Cost: 2

Equipment

8x8-inch baking pan
parchment paper
heatproof bowl
saucepan
mixing bowl
whisk
rubber spatula
wire cooling rack

Ingredients

1/2 cup unsalted butter
6 oz dark chocolate, chopped
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp kosher salt
1/4 tsp baking powder

Instructions

Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
Chop the dark chocolate into small pieces for even melting.
Measure the flour using the spoon-and-level method.
Combine butter and chopped chocolate in a heatproof bowl over simmering water.
Stir frequently until fully melted and smooth.
Remove from heat and cool for 2 minutes.
Add sugar and stir vigorously for 1 minute.
Add eggs one at a time, stirring thoroughly after each addition.
Stir in vanilla extract until fully combined.
Whisk together flour, cocoa powder, salt, and baking powder in a separate bowl.
Add the dry ingredients to the chocolate mixture.
Fold gently until no visible flour streaks remain.
Transfer the batter to the prepared pan and spread evenly.
Bake for 28 to 32 minutes until a toothpick comes out with a few moist crumbs.
Cool in the pan on a wire rack for 15 minutes.
Transfer the brownies using the parchment paper and cool completely before slicing into 16 squares.

Notes

Use high-quality dark chocolate (60-70% cacao) instead of chocolate chips for the best texture. Allow the chocolate mixture to cool slightly before adding eggs, and avoid overmixing after adding flour. Remove brownies when a toothpick shows a few moist crumbs for the fudgiest texture.

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