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.
recipe testing
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)
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Homemade Brownies (Big Batch)
Deliciously fudge Homemade Brownies made with real chocolate, chocolate chips and walnuts.
Ingredients
- 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
Instructions
- 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.
Fathima says
Hi , if I am to make 25 pieces of these amazing Brownies should I add another egg. Or would this recipe be sufficient for 25. (2*2 )size brownies
Jessica Holmes says
Hi Fatima, yes you could get 25 brownies from this recipe.
Fatima says
Thank you very much Jessica ❤
Adesola Temitope says
I love this ❤️
Pamela says
Hi Jessica. I love your recipes and would like to try out this brownie recipe. Just a couple of questions…Does the recipe not need baking powder? I will be using refined flour (maida). Will the texture change if baking powder is added?
Also instead of a hand whisk can I use an electric beater for mixing the eggs and sugar?
Jessica Holmes says
Hi Pamela, excited you are going to try these! You don’t need any baking powder as this is a fudgy brownie (not cake). I haven’t tested the recipe with maida so I can’t say for sure. I believe it has a lower protein content than plain flour but it should still work. The brownie might just be a little more fragile. And yes you can use a mixer for that step if you prefer but you won’t need to use it for long.
Tameka says
I would really like to make these is there any way I can see a version of the recipe without gram’s and with cup version
Jessica Holmes says
Hi Tameka, if you measure correctly using cups, it should look exactly the same.
Aishath says
Hey jessica.i was looking forward to try this recipe. However I ended up trying the brownie cookies recipe and I absolutely loved it and it was a hit among my family. But my brownie cookies unfortunately did not have the classic brownie cracks on top like yours although I measured all ingredients using a scale. I was wondering what I could have done wrong. I plan to try this recipe next but noticed that it says 1/4 th cup of cocoa powder weighs 40 grams although the brownie cookies recipe says 1/2 cup weighs the same. So I am not sure about the correct measurements now. Thanks in advance for the quick replies 😊
Jessica Holmes says
Hi Aishath, so glad you enjoyed the Brownie Cookies! The crinkle should come from the sugar and eggs. You could try giving the eggs and sugar a good whisk separately to see if that helps the meringue crust form. And thank you for the pick up! It should indeed be 40 grams (1/2 cup) cocoa.
Aishath says
Hey Jessica. Absolutely love your recipes and am looking forward to try this one. I require a big batch of brownies however I only have an 10 times 7 inch pan. Do u have any recommendations on how I could adjust the baking time?
Jessica Holmes says
Hi! Excited you are going to try this one. Your brownies will be a bit thicker so they might just take a little longer to cook. You’ll know they’re ready when they no longer wobble in the middle.
CHHAVI GUPTA says
Hey, can this recipe be halved?? And if yes then what size (dimensions) of baking pan would you recommend.
Jessica Holmes says
Hi, if you want to make a smaller batch of brownies, try this recipe.
hebah says
I have tried your brownies recipe it was amazing and all my family loved it.
I have a question how long can I leave the brownies in room temperature
at refrigerator
at freezers?
Thank you very much
Jessica Holmes says
So glad you enjoyed it! You can store the brownies at room temperature or in the fridge for 3-5 days, otherwise pop them in the freezer.
Rosa says
This recipe is great. Would definitely make then again
Jessica Holmes says
Yay! Love hearing that Rosa!
Wong says
Your brownies looks really great! I’m going to try this recipe but I would like to ask why to substitute the brown sugar to all caster sugar? I thought brown sugar can make it more fudgy?
Jessica Holmes says
Hi, I chose to use all caster sugar to help get that beautiful, shiny, meringue crust on top. But you can try these with brown sugar instead – will be delicious.
Wong says
If I substitute half of the sugar amount to brown sugar would I get that shiny crinkly crust too? I am so curious about that but I have limited budget to experiment it out…
Jessica Holmes says
You should do, but I do recommend following the recipe as is for best results.
Tracy says
Told my husband I was going to make brownies, he told me I should just get the brownie mix from Costco because he really like it. After I made this recipe, he couldn’t stop eating them!
I didn’t grow up cooking and I fact I’m still learning my way around the kitchen but all of your recipes make me seem like a super star. Simple, easy, and delicious! Thank you so much.
Jessica Holmes says
So amazing to hear Tracy! So glad you loved them – and that they got your husband’s tick of approval!
Janis Reed says
I am looking forward to trying this recipe but was wondering if I could leave out the chocolate chips and nuts for just a plain brownie. Would I have to adjust any other ingredients?
Thank you
Jessica Holmes says
Hi Janis! Yes you definitely can – no other changes needed.
Shane says
Can’t wait to try these, thanks Jess! Recently made your raspberry brownie recipe (minus the raspberries) and they are the best brownies I have ever had, and I’m a total brownie snob!
Jessica Holmes says
Wow! That’s high praise Shane! These are very similar so hopefully you love them too!
Rizwa says
What will be the measurements if i wanted to bake in 8 or 9 inch pans.
Jessica Holmes says
Hi Rizwa, this recipe has been designed to be made in a 9×13 inch pan. If you ae looking for a smaller brownie, try this one. It’s very similar!
Tima says
Can’t wait to try I love a crinkly top! We need a 13×9 pan because when my bus and travels my kids and I always make brownie ice cream sundaes or brownie. Some times I put the brownie batter in the waffle maker! The excitement on my kids face when I say that’s what we are having makes it worth while. I make a how made fudge sauce that is so easy you will never by jarred again. We are a bit free family but I do like my brownies fudgy and most not cake like so I add in some coconut to my batter I chop it up fine and they don’t know it’s in there
Jessica Holmes says
Hope you love these Tima! They would be amazing with a homemade fudge sauce!