Hands down, the best Homemade Brownies I’ve ever had. Rich and chocolatey, this EASY recipe produces seriously fudgy brownies. Makes 24 brownies to easily feed a crowd. No mixer needed.
Let’s talk Brownies.
They’re one of my all-time favourite things to make and eat. For me, the perfect brownie is delightfully rich in chocolate flavour, with a super fudgy centre and a shimmering brownie crinkle. And that is exactly what I was going for with this recipe.
One of my readers sent me a message on Instagram, asking me to please make a big batch brownie recipe for a 9 x 13 inch pan. All my brownie recipes call for an 8 or 9 inch square pan. But what happens when you want to make brownies for a dinner party or to feed hungry colleagues or a classroom? Well, you make these.
Even though I have many brownies recipes on my site, it still took a few tries to get this one just right. For the first attempt, I took inspiration from my favourite Chocolate Raspberry Brownie which makes a deliciously fudgy brownie using real chocolate, cocoa powder AND chocolate chips in the batter.
While the brownie was lovely, it turned out slightly too cakey – and I lost that all-important brownie crinkle. Next, I tried an all-cocoa version, like my favourite One Bowl Brownies and my popular Gluten Free Brownies. It also tasted good but it didn’t have the depth of chocolate flavour that I craved.
So in the end, I went back to version 1 but changed things up. I added a little more butter to help with the cakey-ness, took out the brown sugar and went with all caster sugar, and mixed the eggs and sugar separately. The result? Heaven. A truly fudgy brownie with a perfect crinkle and SO much chocolate flavour.
how to make brownies from scratch
- Melt together butter and dark chocolate until smooth. I prefer to do this in the microwave to make it quick and easy. Just be sure to stop and stir every 20 seconds to prevent it from burning or seizing.
- In a separate bowl, whisk together the eggs and sugar. Do this just using a hand whisk and only for about 30 seconds. It’s only to break up the egg yolks and combine the two ingredients. The mixture should be slightly creamy and yellow (see photo below in recipe card).
- Sift together the flour, cocoa and salt. Add to the melted chocolate mixture, along with the eggs, and gently stir with a spatula just until combined. You should have a lovely thick brownie batter.
- Add chocolate chips and walnuts. And then bake brownie until that beautiful crust forms and a toothpick inserted in the centre comes out almost clean. Leave brownie to cool completely in cake pan before slicing.
Change it up
I’ve added walnuts to my recipe because I love the crunch they add to these traditional brownies. But you can change up the flavours if you like. Try adding a spoonful of peanut butter, almond butter or Biscoff cookie butter, adding pistachios or macadamia nuts, trying white chocolate chips or fresh berries or Oreos. This brownie recipe is the perfect base for you to get a little creative.
Frequently asked questions
I recommend a good quality dark chocolate, at least 45% cocoa. I use a block of chocolate that I break up into pieces by hand, rather than chocolate chips or melts.
Unfortunately, no. I don’t recommend using any egg substitutes as the eggs are important for texture (both for the fudgy centre and the crinkly top). If you are looking for an egg free brownie, try my popular Vegan Brownie recipe.
If you didn’t make any changes to the recipe, your brownie might have just been a little undercooked. Brownies also tend to be gooey and wet straight out of the oven so make sure you let them cool completely. If they are still too wet, pop the whole pan in the fridge for a few hours and they’ll firm right up.
If you followed this recipe and your browine was cakey, it’s likely you added to much flour/cocoa. The ratio of fat to flour is very important so make sure you measure the dry ingredients using a baking scale for accuracy. Try also baking the brownies for a few minutes less next time. Remember every oven is different, so use baking times as a guide only.
More brownie recipes to try
- Nutella Brownies (so fudgy)
- Oreo Brownies (for Oreo lovers only)
- One Bowl Cocoa Brownies (deliciously easy)
- Flourless Brownies (gluten free)
Deliciously fudge Homemade Brownies made with real chocolate, chocolate chips and walnuts.
- 200 grams butter, roughly chopped
- 250 grams (1 and 2/3 cups) dark chocolate (45-70% cocoa), roughly chopped
- 4 large eggs
- 300 grams (1 and 1/2 cups) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 105 grams (3/4 cup) plain flour or all purpose flour, sifted
- 40 grams (1/2 cup) cocoa powder, sifted
- Pinch of salt
- 150 grams (1 cup) chocolate chips
- 100 grams (1 cup) walnuts, roughly chopped
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 13 inch baking pan with baking or parchment paper.
- In a large microwave-safe bowl, add butter and dark chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth.
- In a separate bowl, add eggs, sugar and vanilla. Whisk together by hand for 30 seconds or so, just until creamy and combined (see photo below).
- Add flour, cocoa powder and salt to melted butter mixture, along with the egg mixture. Stir gently using a spatula until a thick, smooth brownie batter forms. Gently stir through chocolate chips and walnuts.
- Pour brownie batter into prepared pan and smooth out into one even layer. Bake for approximately 35-40 minutes or until shiny on top. Brownie should no longer wobble in the middle and a toothpick inserted into the centre should come out almost clean.
- Leave brownie in pan to cool completely. Then cut into small squares to serve. You can store brownies at room temperature or in the fridge. They also freeze really well.