Easy Homemade Brownies
Easy Homemade Brownies are the perfect quick dessert to whip up at home. These fudgy brownies only take a few minutes and totally satisfy your chocolate cravings. Just like the recipe promises, they’re easy (and super fudgy)! Plus, I bet you have all the ingredients on hand.
This homemade brownie recipe has been updated from the archives. Originally published December 15, 2010. The Kerrygold Butter gift basket giveaway that was paired with the original post has been removed. The giveaway is no longer active. The original comments from the giveaway contest remain in this post.
The Best Homemade Brownies
Sometimes I really cannot believe I’ve been blogging as long as I have.
Long enough to dig up an old recipe for updating and see that it was published in 2010. And that isn’t even the the oldest thing on the site.
Well, this recipe for Easy Homemade Brownies is one that has been around a while. These simple brownies are definitely something we still make at home all the time.
In fact, I’ve even had several family members tell me that this recipe for brownies from scratch is their go-to brownie recipe. My mom has made it so often that she apparently has it memorized.
Even I still reference my site when I’m making recipes I’ve previously published. Honestly, that is one of the reasons that I started this blog to begin with!
★★★★★
Joan says –
“I just made these for dessert tonight; only problem is I made the mistake of tasting them, and now I don’t think they’ll make it till after dinner! Simple & delicious!!”
Tools Needed to Make Homemade Brownies
You’ll need a few kitchen tools to prepare my favorite brownie recipe. Here’s what I recommend having on hand before getting started:
- Measuring Cups and Spoons – to measure the ingredients.
- Saucepan – I use a 2 qt. stainless steel saucepan.
- Wire Whisk – for whisking the eggs into the melted butter mixture.
- Wooden Spoon – to stir the flour in to the egg mixture.
- Silicone Spatula – to scrape the sides of the pan when transferring the brownie batter to the prepared pan for baking.
- Parchment Paper – I like to line the pan with parchment paper so the brownies can be removed easily after baking.
- Square Metal Pan – you can use an 8×8-inch pan or a 9×9-inch pan to bake a batch of fudgy brownies. The bake time for the 8×8 will be slightly longer than the 9×9 pan.
Homemade Brownie Ingredients
The best part of this recipe for easy homemade brownies is that most, if not all, of the ingredients are staples you probably have in your house. Here’s what you’ll need:
- Salted Butter
- Cocoa Powder
- Granulated Sugar
- Vanilla Extract
- Large Eggs
- All-Purpose Flour
- Chocolate Chunks (optional)
For the complete ingredient list and detailed instructions to make these delicious brownies, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Homemade Brownies
These homemade brownies with cocoa powder are so easy to make! Here is a quick overview of the process:
- Melt the butter in a saucepan.
- Add the sugar and vanilla.
- Then stir in the cocoa powder.
- Whisk in the eggs.
- Stir in the flour and chocolate chunks (optional).
- Bake in a parchment paper lined square pan.
The above is simply a quick summary of this homemade brownie recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
★★★★★
Penelope says –
“OMG I made those brownies and they were absolutely amazing they are good for ten year olds like me to make”
Tips for Making the Best Brownies
- Sift the cocoa powder. Cocoa powder can be very clumpy. You’ll achieve better results if you sift any clump before starting.
- Slowly pour the beaten eggs into the hot butter mixture while whisking. If you don’t whisk the eggs into the hot butter mixture or you dump them right in, the eggs will scramble!
- Don’t overcook your homemade brownies. Bake first using the shortest range of time. Then perform the toothpick test. These fudgy brownies are done when there are just a few moist crumbs attached to the toothpick.
Flavor Variations to Try
Why complicate something so deliciously simple? These easy brownies are the perfect bare bones homemade brownie recipe, and they’re delicious just like this so there is no need to get fancy with it — unless you want to!
Over the years, I’ve experimented quite a bit with this homemade brownie recipe. Here are our favorite flavor variations:
- Chocolate Ganache Brownies – After preparing the brownies, cool completely. Then, pour chocolate ganache on top. Refrigerate until the ganache is set. Then, remove the brownies from the pan and slice into squares.
- Fudgy Walnut Brownies – Add chopped walnuts to the batter. This is great for people who love a little crunch in their fudgy brownies.
- Salted Caramel Brownies – before baking the brownies, add 1/2 cup of this Salted Caramel Sauce on top of the unbaked batter, then swirl it with a knife through the batter, and bake.
- Chocolate Orange Brownies – This adaptation is perfect for the person who can’t get enough of that classic orange and chocolate combo. Add orange zest and/or orange extract to the batter.
- Fudgy Peppermint Brownies – This makes a great brownie variation for Christmas time! Add chopped candy cane or peppermint crunch white chocolate chips to the batter and add a hint of peppermint extract.
- Halloween Brownies – Add leftover Halloween candy to the batter instead of chocolate chips. Reese’s Pieces or Peanut Butter Cups are delicious!
★★★★★
Anastasia says –
“THESE ARE AMAZING! They were gone in ONE NIGHT! I am making a second batch RIGHT NOW! YUMMM.”
Homemade Brownies FAQs
Got questions about how to make my best brownie recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I add espresso powder to brownies?
Yes! The original recipe does not include espresso powder, but now I like to add 1 teaspoon to the recipe. The espresso powder enhances the rich chocolate flavor of these fudgy brownies.
Can this homemade brownie recipe be doubled?
Yes, this recipe is easily doubled for a larger batch!
You can bake the doubled amount divided between two square pans or bake all of the brownie batter in one 9×13-inch pan. When baking in a 9×13-inch pan, you’ll increase the bake time by a few minutes.
How should I store leftover brownies?
We cut up the whole pan of these fudgy brownies after they’ve cooled to room temperature. Leftovers are easily stored in an airtight container and room temperature for up to 3 days. Alternatively, wrap cooled brownies tightly in plastic wrap.
★★★★★
Bonnie says –
“Keeper!! Made these for a party for 22-23 yo and they said these were the best brownies they ever had. I used cake flour instead of AP but the texture was perfect. No icing required.”
Try these Easy Homemade Brownies!
Next time you’re looking for an easy recipe for fudgy brownies, give this easy brownie recipe a try!
Did you think they were the perfect brownies? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo!
★★★★★
Sarah Jane says –
“Absolutely the best brownies EVER! My first time making scratch brownies, made 1 batch plain and one with chocolate chips. We now have a new family favorite desert. THANK YOU!”
More Homemade Brownie Recipes
These Sea Salt Brownies have the perfect balance of sweet and salty. They’re fudgy, rich, and chocolatey with a hint of salt.
Ultra fudgy brownies are infused with Guinness two ways in this easy recipe. Make these Frosted Guinness Brownies for St. Patrick’s Day or anytime you’re craving extra decadent brownies!
This easy Brownie Trifle recipe features layers of gluten-free brownie, homemade peanut butter mousse, and whipped cream. Layers in small jars or a big trifle dish!
Chocolate Covered Brownie Ice Cream Sandwiches are a decadent chocolate treat. Take a regular ice cream sandwich over the edge with this chocolate covered brownie ice cream sandwich.
In this Raspberry Brownie Trifle, layers of fudgy brownies are alternated with with mascarpone whipped cream and raspberries for a delightful dessert!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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What is your favorite easy dessert?
Easy Homemade Brownies
Easy Homemade Fudgy Brownies are the perfect quick dessert to whip up at home. They only take a few minutes and totally satisfy your chocolate cravings. Just like the recipe promises, they're easy! Plus, I bet you have all the ingredients on hand.
Ingredients
- 12 tablespoons Kerrygold Salted Butter
- 1 1/2 cups Granulated Sugar
- 2/3 cup Cocoa Powder
- 1 teaspoon Pure Vanilla Extract
- 3 large Eggs
- 1 cup Flour
- 1/2 cup chocolate chunks, optional
Instructions
- Preheat oven to 350 degrees F.
- Line an 8x8 or 9x9 square baking pan with parchment paper. Set aside.
- Set a medium sized saucepan over medium heat and melt the butter.
- Next, add the granulated sugar and vanilla.
- Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat.
- Add the eggs, one and a time, whisking between each addition until the eggs are fully combined.
- Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat.
- Add the chocolate chunks and stir gently to fold them into the batter.
- Pour batter into the previously prepared baking pan.
- Bake at 350 degrees F for 25 - 35 minutes.
- Cool completely, or if you’re impatient like me – at least 15 minutes, on a wire rack.
- Remove parchment paper (with brownies) from the pan.
- Peel away the parchment paper.
- Cut the brownies into 4 rows of 4, this will yield 16 square brownies.
Notes
Flavor Variations to Try
- Chocolate Ganache Brownies - After preparing the brownies, cool completely. Then, pour chocolate ganache on top. Refrigerate until the ganache is set. Then, remove the brownies from the pan and slice into squares.
- Fudgy Walnut Brownies - Add chopped walnuts to the batter. This is great for people who love a little crunch in their fudgy brownies.
- Salted Caramel Brownies - before baking the brownies, add 1/2 cup of this Salted Caramel Sauce on top of the unbaked batter, then swirl it with a knife through the batter, and bake.
- Chocolate Orange Brownies - This adaptation is perfect for the person who can't get enough of that classic orange and chocolate combo. Add orange zest and/or orange extract to the batter.
- Fudgy Peppermint Brownies - This makes a great brownie variation for Christmas time! Add chopped candy cane or peppermint crunch white chocolate chips to the batter and add a hint of peppermint extract.
- Halloween Brownies - Add leftover Halloween candy to the batter instead of chocolate chips. Reese's Pieces or Peanut Butter Cups are delicious!
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 86mgCarbohydrates: 30gFiber: 1gSugar: 22gProtein: 3g
A Story About these Homemade Brownies
I have to share a story about this fudgy brownie recipe that I posted on Instagram a while back.
It goes like this….
Logan is in Home Ec this term.
*proud mom moment*
Logan has been asking me for the past week or so if he could cook something by himself, rather than just assisting me. Every day I had a reason for saying “no,” like it’s 10 minutes till dinner or 20 minutes to bedtime.
Last week during a snow day an hour before he goes to his dad’s he asked again. I said “ok, how about those fudgy brownies from my blog?
You love them and now you can learn how to make them, plus they’re easy!”
Seriously. Did I mention that this recipe is EASY?
These homemade brownies also only require 1 saucepan to prepare them. ONE.
I cannot tell you how much this means to me after all the years struggling with him being literally the pickiest child I had ever met. He eats pretty much any dinner I make now.
Though I don’t cook fancy for the kids, he is usually at least curious and sometimes interested to try new things. He likes asparagus and Roasted Brussels Sprouts with Bacon and Balsamic.
He likes steak and pork, salmon, and turkey, and chicken. Especially my recipe for Easy Honey Mustard Baked Chicken.
There was a time I didn’t think I could get him to even taste meat to see if he would like it. No exaggeration.
The rest of my family will confirm it as they are just as amazed as I am that FINALLY Logan is eating. I think Logan is often pretty amazed himself!
To see him interested, excited, willing to taste and learn is more than I thought I’d ever see. Oh, and he watches Food Network more than me, especially things like Chopped, Cupcake Wars, and Cooks or Cons.
They will round out the Home Ec (Excuse me….Family Consumer Sciences) term with a classroom Cupcake Wars competition – he’s so excited!
Logan is grilling me all the time about what type of cupcakes he should make and PLEASE MOM CAN WE PRACTICE?! There is a little bit of uncertainty about what the guidelines for said cupcake wars are.
I asked him if they were supposed to bake from scratch, because after all they only have one classroom period (which is like less than an hour) to complete the project.
He said he thought they were supposed to use a box mix. That honestly baffled me a little because…hello? we are in a class learning how to cook, why not learn how to cook instead of how to open a box?
I am so proud and so happy after all the crazy pickiest eater in the world stuff that we’ve been through.
Baker1 says
Hello.Can I use caster sugar instead of granulated sugar or would this negatively impact the recipe?
Katie says
I haven’t personally tried it that way, but I think it should be fine!
Lori says
This recipe is amazing, and I’ll never make brownies out of a box again!! I’ve made this recipe multiple times, and most recently actually made cupcakes with the batter and put a miniature Reese’s peanut butter cup in the center of each one. Thank you ❤️
Jezerey Bearsong says
a jump to recipe button would have been very nice since the recipe is so far down the page.
Katie says
Thank you for your feedback. I have just enabled a jump to recipe button to test it out. Let me know if you have any technical issues with it. I understand that the posts are lengthy. I try to be as detailed as possible in my posts to cover any potential questions that readers might have, and to include information on questions that I’ve been emailed in the past.
RiaNa says
I know I am late to the party but I just stumbled on this site searching for easy one pot brownie recipes. Just tried this, and wow, it is such a good recipe. Mine turned out crusty on the outside but decadent on the inside. Not as fudgy but a cross between a pound cake and a brownie. I cut amount of sugar to put in and mixed granulated sugar with brown sugar. Turned out so good!! I love it!!!!
Katie says
So glad to hear you loved it!
Joan says
I just made these for dessert tonight; only problem is I made the mistake of tasting them, and now I don’t think they’ll make it till after dinner! Simple & delicious!!
Katie says
I know what you mean! Glad you liked them. 🙂
Jeff says
Have made these a few times in the past. The last time I added a teaspoon of peppermint extract. Came out great with a nice hint of mint.
Bonnie says
keeper!! Made these for a party for 22-23 yo and they said these were the best brownies they ever had. I used cake flour instead of AP but the texture was perfect. no icing required.
Katie says
so glad they were a hit!
Penelope says
Omg I made those brownies and they were absolutely amazing they are good for ten year olds like me to make
Alyssa Geiswite says
I added an avocado to the butter
Kaisha says
Could you use a 13×9 pan
Katie says
Yes, I usually double the recipe for a 9×13 pan. You’ll have to bake it longer because it will be a bit thicker.
Brownielife says
Hi i was wondering if i could use brown sugar instead of granulated and has anyone tried adding peanut butter to the recipe?
Katie says
I haven’t ever tried brown sugar or peanut butter (unfortunately my son has a severe peanut allergy). If you try either, I’d love to hear what you think!
Beth says
Do you use self rising flour or all purpose? Thank you
Katie says
All Purpose
Samantha P says
Hey there, I appreciate your recipe share, but I just needed to share that I am so disappointed at having wasted precious time and money 🙁 I followed the recipe exactly, and the brownies were way too well done at just 19 minutes. I can’t imagine if I had left them in the oven for the full recommended time. Please please revise this recipe so the same waste doesn’t happen to anyone else. Yours is the first recipe to pop up on google, after all! Thank you!
Katie says
I am sorry that you had that experience. I recommend using an oven thermometer to test if you oven is cooking hotter than the set temperature indicates as any inconsistency between temperature settings and the actual temperature inside the oven would affect recipe performance. These brownies have been prepared hundreds of times in multiple ovens and the cook time remains consistent for me. Other factors to consider: did you use the indicated pan size or are you in a counter other than the USA (this website is USA based and so the temperatures are in Fahrenheit).
Amanda says
I have a 50 year old oven that cooks hotter than what the gauge says. I had this problem the first time, but tried again at a lower temperature and it worked beautifully!
Truly the best brownie recipe I’ve ever used.
I definitely recommend giving it another try!
Katie says
Thanks for your input, Amanda! Glad you love these brownies as much as we do 🙂
Ana says
Do you have any advice on how to know when these are done? I made them today and at 28 mins they looked cooked (sides were getting hard and middle seemed firm) and a toothpick in the middle came out completely clean. But when I cut them after cooking, the middle was definitely a little undercooked. I thought they were amazing, but I’m thinking I should learn how to better judge them when making them for guests! Thanks !
Katie says
Some people like them more done than others, so that depends on your personal preference – I like them to be done enough to handle but not so done they are dry and no longer fudgy. I prefer using the toothpick method and having the toothpick come slightly less done than completely clean would indicate. I let them cool completely before cutting or serving.
Tami says
Could the sugar be increased and/or cocoa be decreased for a sweeter taste? If so in what amounts? The texture was great, but my friend and myself prefer more sweet taste than a dark chocolate. Baking in parchment paper for 32 minutes, they came out awesome.
Katie says
I would guess you can increase the sugar…and if you add the chocolate chips you should use milk chocolate rather than dark. I haven’t tested this out so please let me know how it goes. I wouldn’t decrease the cocoa though.
Sarah Jane says
Absolutely the best brownies EVER! My first time making scratch brownies, made 1 batch plain and one with chocolate chips. We now have a new family favorite desert. THANK YOU!
Katie says
So glad you like them! We agree, they are the best EVER!
Anastasia Courtney says
THESE ARE AMAZING! They were gone in ONE NIGHT! I am making a second batch RIGHT NOW! YUMMM
Katie says
So glad you liked them!
Kendra says
Is it possible to use brown sugar instead of the granulated sugar ?
Katie says
I have not tested this using brown sugar
Wendy Daggett says
Have you ever tried adding a tsp of espresso?
Katie says
I have not but I bet that would be amazing! If you try, let me know how it is.
Amanda says
I only have unsalted butter…how much salt should I add to the recipe to compensate for it?
Katie Goodman says
salted butter has about 1/4 teaspoon per stick in it compared to unsalted
sweetslover says
Hey, I decided to try this recipe and OMG I couldn’t wait to eat it, so I started by Just taking a Lil piece, then I said no, “I want more” so I went back for more and then more and more but I had to stop myself couldn’t eat all by myself. Had to share the sweetness with someone else, so I shared with my husband and brother but I will be making this more often. Thanks
fatima says
hey katie, can you plz tell me the alternate of salted butter? what if unsalted butter and can use some salt?
Katie Goodman says
If using unsalted butter, add 1/4 teaspoon of salt. 🙂
ayudiahrespatih says
I love brownies! And this is simply and mouthwatering recipe…thanks:)
Shanty C says
I found this recipe yesterday and i made it today , can’t wait too long
crystsl says
We’re in China with no oven so I tried these in our rice cooker ~fantastic!!!!
lauren says
I made these tonight. Fantastic!
Paula B. says
I made these two nights ago, let them cool in the parchment lined pan overnight, and cutting them in the morning was so easy. I think next time I will only bake for twenty eight minutes, at thirty they were done and about to harden on the sides. What a tasty, dense brownie, good-sized, too. These would be great with any add-ins, maybe white chips and milk chocolate, I used semi-sweet this time and should have used more! Funny thing is, I kept some in the refrigerator and I think they are yummier now and still moist. Good to know this recipe can be made a few days ahead. I may add a dash of espresso powder next time… putting this recipe in my regular dessert rotation, thanks so much.
Janine PAul says
I was looking for a brownie recipe, something simple, for a family dinner party about 2 weeks ago. I made them the first time without parchment paper becuase I didn’t have any. They were amazing, I just trimmed off the edges a little becuase they got a lil hard. The second time, I picked up the parchment paper and they were amzing. I’ve made them twice this month, and am planning on making them for our Christmas luncheon at work. Easy and delicius! I added some choc chips both times,and walnuts just this weekends batch. I got rave reviews, I would def recommend these! Thanks for sharing! Great tip on the parchment!
Elizabeth says
This is very simple and my family loves chocolate. I always need a chocolate fix with a nice cold glass of milk. Thanks for sharing I will definitely try this!
Paige says
I wanted to make these for my family this weekend and was wondering if you use unsweetened cocoa? I have never made homemade brownies and I love to bake!! I hope mine turn out as gorgeous as yours look!! Thanks:)
Katie says
Yes, I use unsweetened cocoa.
Erika says
I made these the other day with what I had. I am a peanut butter mixed with chocolate lover so I couldn’t resist. I made the brownie part with 4oz butter & 2oz coconut oil, also lining the pan w/ coconut oil then flour b/c I didn’t have parchment paper, then I poured them in the pan & let them sit as I preheated the oven and made peanut butter cookies from scratch as well to blop on top of the brownies & marble in, making cutting motions in opposite directions into the brownie mix. I baked them @ 350 F for 45min and I swear they get better as the days go by. When the were still warm thought nothing special I just won’t bake them for others. Then as soon as they were room temp they were delicious and now the next day they’re better
Kristyn says
I made these last night and they are delicious! Thank you so much for the amazing recipe. This was the first time I’ve ever made homemade brownies (not from a mix) and they came out fantastic. I used vanilla extract, but next time might try orange or rum, I’m thinking about getting creative. Thanks again for the great recipe, my husband loved it.
PS. We actually thought they were even better completely cooled than they are slightly warm, so we’re definitely taking your advice to cool them completely next time!
Grace says
Hi! I have a question for this recipe. I’ve been thinking about making these and it says their supposed to be fudgy brownies but I feel like the 3 eggs are going to make it cakey which I don’t want.
Katie says
When I make them they always come out fudge. You can try decreasing the eggs if you like.
Jaime says
Hi! I absolutely LOVEEE this brownie recipe-it’s so fudgy, moist and delicious! I had a question about the pan size though. I made these in an 8×8 and they came out wonderful, but I was wondering if I tried to double the recipe and use a 9×13 would it come out the same/what changes would be needed? I am making reese cup brownies with a peanut butter buttercream frosting for a work party and I wanted to use a larger pan (with this recipe!)
Thank you!!
Katie says
I have doubled the recipe for a 9×13 before. I usually just keep an eye on it since the baking time is different. Start with the time for the original sized recipe and then check and add additional minutes as needed
Sherry says
Does it make a difference whether you use All purpose flour or self rising flour? I am guessing that you used all purpose flour for these? Thanks : )
Katie says
I have not tried self rising flour.
Sherry says
Thanks Katie : )
Amanda says
I just made these. Oh.my.GOD. They’re the best brownies I’ve ever had!
Stephanie says
Super easy and the best brownie I’ve ever had!
Jefferson says
How long are we suppose to leave the butter, sugar and vanilla extract on the stove? Mine turned into what looked like butterscotch and I thought it was cooked all the way through, then I added the cocoa powder and it came out really thick, I transferred the chocolate mixture into my egg mixture and the chocolate turned rock hard. I feel really dumb at the moment but let me know what the proper procedures are, Thank you very much!
Katie says
Just until the butter is melted. As stated in the instructions: “Set a medium sized saucepan over medium-high heat and melt the butter. Next, add the granulated sugar and your choice extract. Stir well. Remove pan from heat and whisk in the cocoa powder.“
Chasity says
I don’t have parchment paper or oil to put on the pan, will butter work
Katie says
Yes, you can butter the pan.
Adrienne M Dowling says
It actually says whisk in cocoa powder THEN remove from heat! My batter is VERY thick… Hoping they come out OK!
Katie says
My original comment that you are replying to was from 2012. I updated the post and the recipe in January 2017 in order to provide better clarity. The batter is supposed to be very thick. Enjoy!
Quirkle says
I had neither butter nor parchment paper. I used olive oil on the pan. I used coconut milk and olive oil instead of butter and just sort of guessed. I also added an extra egg in hope of adding more fat to compensate for no butter. I did use about 1/4th to 1/2 teaspoon sea salt also. I thought the brownies turned out quite well considering, and find this particular recipe to be very easy to alter. I look forward trying this again when I actually have all the standard ingredients!
Kara Schmitt says
Best brownie I’ve had so far. So fudgy and delicious! It almost killed me to eat a whole piece with all the chocolate!
Jan says
I doubled these and used coconut oil instead of butter. I reduced the sugar by 1/4 cup and added about 6 oz dark choc.chips. I later frosted them with the leftover Bailey’s buttercream frosting from the Guiness Bailey’s cupckaes I made last week. After a few hours in the fridge the brownies became hard, like a decadent crust and were fabulous amd better for adults than kids!
Amber says
Wow! Those sound like a good alternative to regular brownies.
Christina says
Made these tonight for a bible study group. I love fudgey brownies and not cake-like, so they looked good. The first batch I mixed up the steps a little, but they still turned out great. They were a bit dark-chocolatey to me, so I made a second batch and increased the sugar. I also used a teaspoon of vanilla and added walnuts. They were super easy, and a big hit with the family AND the women at bible study. Thank you!
Lisa says
This recipe is so easy and the brownies tasted great! I made mine with added chocolate chips and orange extract.
Sabrina says
These sound wonderful! I don’t have a lot of experience baking and can’t quite figure out how to measure out 12 tablespoons of butter when the butter is still hard. Could you maybe give me a measurment in ounces or grams?
Katie says
In the US butter is marked on the sticks in tablespoons. There are 8 tablespoons per stick and 1 stick is 4 ounces. So for 12 tablespoons you will need 6 ounces of butter.
Molly T. says
Or, in basic units, a stick and a half.
Kelsey says
Just made this tonight for some guest! Super easy and everyone loved them!!
Tiffany says
I just made this recipe for my xmas “santa hats” and can I just say it it totally awesome. Everyone is totally loving it, just gorgeous. Thank you so much and Merry Christmas! 🙂
Paradai J. says
I followed this recipe exactly and it turned out amazing. This is my new go-to brownies from scratch. This is so much better then my current recipe. Delicious, moist, and perfect amount of chocolate.
Angie says
These were awesome! Found them through pinterest and made them tonight. I used a glass 8×8 pan and cooked them for 30 mins. They were perfect and gooey with a nice crust on he outside. Also I think I added more like a cup of chocolate chips. I am pregnant and measured with my eyes for that part 🙂 lol.
stefany says
Yesterday was my first time visiting your blog after searching for a home made brownie recipe.
My daughter {3} and I made these brownies last night.
Alyssa asked for “circle brownies” so I baked them in a cupcake pan and added a dollop of caramel to each. They were absolutely delicious.
Heather says
I chose this recipe when looking for a made-from-scratch recipe. The brownies are delicious. Thank you!
I used 1/2 tsp vanilla, and I sprinkled sea salt on half the brownies before baking. The salt gave them a more complex flavor, but I prefer the plain ones. This will be my go-to brownie recipe from now on.
dt says
Just baked this brownie, I added a tsp of orange concentrate and it tastes really moist and yummy…. thanks for sharing this wonderful recipe.
lisa says
can you use unsalted butter?
Katie says
I’ve used both…whatever I have at the time. If I use unsalted then I add 1/4 teaspoon of salt to the recipe.
Helene says
First time visiting your blog. Your pictures are amazing.
piffy says
at which part does the vanilla get added?
Katie says
It is added with the sugar.
Jen @ My Kitchen Addiction says
These brownies look pretty fantastic!
Robyn | Add a Pinch says
Oh my word, Katie. These look yum, yum, yum!
deeba says
These look fabulous… YUM!!
Lindsay @ The Ketchup Diaries says
Love homemade brownies. So much better from scratch!
lisa@smartfoodandfit says
My kids love brownies, I never thought to add orange extract……great idea. Sounds heavenly! YUM.
Kristen says
Basic brownies are my favorite!
The Blue-Eyed Bakers says
Oh these sound just divine! Chocolate heaven! And what don’t we love with butter..!?!
Liz @ Blog is the New Black says
This sounds wonderful. I def prefer fudge-like brownies to cakey ones!