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.
Why you will love this recipe
- Fudgy texture: If you love a fudgy brownie with a crinkle top, you’ll love this classic brownie recipe.
- Big batch: This recipe makes a giant pan of brownies, great for feeding a crowd or stocking up the freezer.
- No mixer: You don’t need an electric mixer or any special equipment to make this recipe.
- Adaptable: Whether you love walnuts, raspberries or chocolate chips in your brownies, you can customise this recipe to make it YOUR favourite brownie.
This recipe was amazing! Everybody in my house loves these! I will definitely be using this recipe again!
– Leni
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.
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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.
Notes
Nutrition Information
Christie Hanses says
This is really more a question. One of my favorite brownie recipes is Katherine Hepburn’s recipe for them, which my Mom used. In many ways your recipe is similar.
With that in mind, would that preparation of batter work in this recipe?
Butter and chopped chocolate are melted together in a heavy saucepan.
Saucepan is removed from heat, then sugar and vanilla is added, thoroughly whisked eggs are next added, stirring until fully incorporated. Finally the flour (and in your recipe cocoa powder) and salt are added, and completely blended. The Hepburn recipe doesn’t use chocolate chips, but I think those are a yummy addition.
So, what do you think? Would that method work for your recipe? I think one of the reasons I ask is that it made preparation a bit easier because everything is mixed in one saucepan.
Thank you for thinking about it!
Jessica Holmes says
Hi Christie, yes that method would work! But I have tried that order and found that the brownie can sometimes lack the shiny top. This method is what I came up with to ensure the brownie has a lovely crinkly top every time. Whisking the eggs and sugar is key! So it’s up to you!
Christie Hanses says
Thank you for your prompt response. Given your success and the end results you have achieved with your recipe, I think I’ll try your prep method. I can try it the other way at another time . . . planning on making this for a picnic get together as a shared dessert.
Thanks again!
Jessica Holmes says
I hope you love it Christie!
Cassandra says
How many grams is 200 (for the butter)? THANK YOU SOOO much for converting the rest of the ingredients from grams to regular measurements! Very Helpful! 🙂
Jessica Holmes says
Hi Cassandra, it’s not a pretty measurement but 200 grams would be 3/4 cup plus 2 tablespoons. I hope you enjoy these!
Sean says
These we’re great. I’ve made various versionsof them. This time I did half chocolate chips and half peanut butter chips with butterfiger bits sprinkled on top.
I’ve also made it with milk baking chocolate and crushed oreos a la mode sprinkled with powdered sugar. Sweetness overload but delicious.
Every time these turn out amazing.
These we’re the first thing I’ve ever baked and extremely simple and wonderfully tasty recipe.
Jessica Holmes says
That is so great to hear Sean! I love your creativity! Thank you for the lovely feedback.
Dorthe Klok says
When do you put walnuts and the extra Chocolate in?
Jessica Holmes says
Hi Dorthe, you add them in step 4. Hope you enjoy them!
Jen says
Hi. Just about to make these. Can I use Brazil nuts or almonds or other nuts instead of walnuts?
Does it make a difference?
Thanks.
Jessica Holmes says
Absolutely! Any nuts you like!
Jill Johnson-Bohmer says
sure you can .. any nuts .. no nuts. I really like chopped macadamia nuts in these, but in fact, you can use any, kind of nut. Or even omit. It is your brownie, and either or none will work just fine. Jill in WA
Nischala Goud says
Hi
Can you please provide egg replacements
It would help with people who don’t eat or even who are allergic.
Jessica Holmes says
Hi, so sorry that I cannot suggest an egg replacement for this recipe as the eggs are crucial to success. You could try my Eggless Brownie recipe.
Lf says
How many 8inch square tin can this recipe make?
Jessica Holmes says
Hi, you would have to work out the volume to figure that out exactly. I recommend trying my Crinkle Top Brownie recipe. It’s the same brownie but it for an 8-inch pan.
Mombie9 says
I followed the exact same recipe with exact measurements. Brownies came out good but not crinkly top and they are quite bitter. I made these for my kids birthday for the class but I guess these are way too bitter for kids.
Jessica Holmes says
Hi, I’m sorry to hear that. Did you leave out the sugar by chance? They really shouldn’t be bitter but rather sweet!
Delícias da Dea says
Fiz a receita e ficaram perfeitos, obrigada, parabéns por compartilhar
Jessica Holmes says
So glad you enjoyed them!
Suki says
these brownies did NOT end up like what was advertised. I followed the directions exactly like what was stated but instead got a cakey brownie that was quite hard. I even had to modify the recipe the second time so that it would be enjoyable
Jessica Holmes says
I’m sorry to hear that Suki. Were you able to watch my step-by-step video? If the brownies were cakey, it is likely you either added too much flour and/or cocoa (did you use a scale to measure those or cups?) and/or you over-baked them. I think that might be likely, especially if they were hard. They should be so lovely and soft and fudgy. Do you have an oven thermometer to double check your oven isn’t running hot?
ciela says
This is the bomb! The crinkling was on point, even if I didnt use caster sugar, but whisked it extra hard. Thank you for the recipe!
Jessica Holmes says
That’s wonderful to hear! So glad you enjoyed them!
Selina says
Hi how many roughly will this recipe make? I am making a brownie stack
Jessica Holmes says
Hi Selina, this recipe makes 24 brownies.
Liz Meneghello says
Hi, LOVED this recipe. Would like to make it again but with gluten free flour. Do you know if this would work as a straight swap please or are there other adjustments I should make? Thanks!
Jessica Holmes says
Hi Liz, so pleased you enjoyed these brownies! I haven’t tried this recipe with gf flour but I think it would work. A 1:1 gf flour would be best or you might need to add a touch of xanthan gum.
Neomi Devidas says
Hi, what if I bake these in a 11 by 13 inch pan?
Jessica Holmes says
Hi, they will be thinner due to the larger pan size.
Raney says
Made a double batch of these for a camp of 40 kids. HUGE SUCCESS! Didn’t have a 9 x 13 pan but no problem ( I’m in Italy) used one pan a bit bigger and one a bit smaller, divided up accordingly, cooked both till slightly firm on top and everything vanished! Thank you
Jessica Holmes says
How brilliant! Thanks for sharing Raney – so please they were a success!
Jenn says
Instead of adding walnuts, can I add a 2nd cup of chocolate chips?
Jessica Holmes says
Absolutely!