These easy homemade brownies are a timeless classic, which everyone loves! Fuss-free recipe, with only few basic ingredients, no fancy equipment and utterly delicious result every time! They combine the best of both: with soft and gooey middle and chewy edges, chunks of chocolate and that iconic, shiny top!
What makes the best chocolate brownies?
When it comes to brownies, everyone has their own favourite. Some like theirs really fudgy, others prefer more 'cakey' texture. As for myself, I'm somewhere in the middle.
So what makes the best brownies? The secret is in their texture. A good brownie should have that iconic, paper thin crinkly top and smooth texture. They should be soft and gooey in the middle, with more chewy edges.
How to get that texture just right
There are few things that you should pay attention to, when making this recipe. Follow these simple steps, and you will have a perfect, utterly delicious bake every time:
- To get that shiny, paper thin and crinkly top, whisk the eggs and sugar until light and fluffy. You can use handheld, electric mixer, or just a simple whisk. Whipping eggs and sugar together is necessary to add air into egg whites and essential to achieve smooth texture and crinkly crust on top.
2. Do not overmix your ingredients. Once you add flour mix to the eggs and butter, do not overmix it. Few streaks of flour remaining are just fine.
3. Use the right size baking tin. This recipe calls for 8 inch square baking tin. If you are using baking tin that is smaller, you may have to increase the baking time. Using bigger baking dish will require less baking time. However, if your baking tin is significantly different in size, it will more likely require adjusting the ingredients too.
4. Timing is everything! Bake these homemade brownies for 28 minutes exactly. However, if you want more gooey texture, you may want to take them out of the oven sooner. Equally, if you like yours to be more baked and cake-like, add another 3-5 minutes to the baking time.
The importance of cooling
If you try cutting into your brownies too soon, they will turn into a pile of hot mess. Allowing the brownies to cool (as hard as it may be) is crucial. They need a bit of time to set and firm up after baking.
I would recommend to wait until they have cooled completely. You know they're ready to cut, when the tin is no longer warm to the touch, including the bottom of it. You can also place them in the fridge to speed up the cooling process.
Lift the brownies gently from the tin using the overhang baking paper (make sure there is plenty of the overhang when lining the baking tin). Use a clean sharp knife to slice them into squares. To get that clean cut, simply wipe the knife with damp paper towel between each cut.
How to store brownies
The fudgy texture of these brownies keeps them tasting lovely and fresh for days. Sliced brownies will keep well in the airtight container for 3-4 days at room temperature.
You can also store them in the airtight container in the fridge, for up to 10 days.
If you are thinking of freezing them it's best to do so as an uncut slab. After baking and allowing them to cool completely, wrap the bake tightly into clingfilm/ plastic wrap, then wrap with kitchen foil. Thaw them in the fridge overnight.
For even more brownie recipes
If you love all things brownie, you may want to check out these recipes too:
- Cheesecake Brownies
- Chocolate Brownies with Peanut Butter Frosting
- Pumpkin Biscoff Cheesecake Brownies
As always, let me know if you try this or any other of my recipes by leaving me a comment and a rating below! I love hearing your feedback!
Easy Homemade Brownies
- 8 inch square baking tin
- baking paper
- 150 g unsalted butter room temperature
- 300 g sugar caster or granulated
- 3 large eggs
- 70 g cocoa powder
- ½ tsp salt
- 1 tsp baking powder
- 115 g plain flour
- 225 g chocolate chips or chopped chocolate dark or milk or both
- Preheat the oven to 175 C (160 C fan). Butter the bottom and the sides of your 8" square baking tin and line it with baking paper, with plenty of overhang.
- In a medium saucepan, combine the butter and 100g of sugar and heat over a medium heat, stirring slowly until the sugar has dissolved and the butter has melted completely, about 1-2 minutes. Set aside and allow to cool slightly.
- In a large bowl, whisk together the eggs and the remaining 200g of sugar until light, smooth and fluffy. Pour the cooled sugar and butter mixture into the sugar and egg mixture and whisk to combine.
- In a medium bowl mix together cocoa powder, salt, baking powder and the flour. Add the dry ingredients to the bowl with sugar, egg and butter mix and whisk to combine. Do not overmix, few streaks of flour remaining are just fine. Add the chocolate or chocolate chips and fold them with spatula until they are evenly incorporated. Pour the batter into the prepared baking tin and smooth the top with spatula. You can also reserve a small handful of chopped chocolate/ chocolate chips and scatter them over the top of brownie batter.
- Bake the brownies for 28 minutes or until the top of the brownies is set, with few cracks in the surface. Toothpick inserted in the middle will not be clean and should have some crumb on it.
- Allow the brownies to cool and set in the tin for at least 30 minutes or ideally, until completely cool. Use the overhang baking paper to lift the brownies from the tin, slice and enjoy!
- Using significantly different size baking tin will require adjusting the ingredients and the baking time. If your baking tin is only slightly smaller, increase the baking time by a couple of minutes. If your baking tin is only slightly bigger, reduce the baking time by a couple of minutes.
- Allow the brownies to cool completely before cutting them into slices.
- Store sliced brownies in the airtight container at room temperature for 3-4 days. You can also store them in the airtight container in the fridge for up to 10 days.