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    Serena Lissy » Recipes » Recipes

    Published: Aug 31, 2014 · Modified: Mar 24, 2022 by serena · This post may contain affiliate links.

    The Best Homemade Brownies

    Jump to Recipe - Print Recipe

    In less than 10 minutes and with ingredients you likely have on hand, you can whip up the best homemade brownies you’ve ever had. One weekend I cleaned out my pantry and had just enough ingredients to make a batch of chocolate brownies. Once I had a bite of these rich, chocolate filled brownies I knew I had to share the recipe. 

    Sometimes you need a dessert recipe that is quick and easy to make. If you’re running short on time these homemade brownies are a great go-to! Pair these fudgy chocolate brownies with a scoop of your favorite vanilla ice cream on the side and you’ll have a dessert your family can’t get enough of.

    Chocolate Brownies

    The Best Homemade Brownies

    With only 7 ingredients, you’ll have these brownies mixed and in the oven in 10 minutes. You’ll never think to buy boxed brownie mix again because this recipe will be your go-to homemade brownie recipe. These homemade chocolate brownies are rich, dense, with just enough crisp on top. I’d be impressed if these brownies last longer than a day!

    Brownie Ingredients

    The Best Homemade Brownies Ingredients

    This brownie recipe uses only 7 ingredients.  We use lots of butter and eggs for the richness they bring to the brownies. I feel like I say this in every recipe, but chocolate matters. Using good quality chocolate will result in even better brownies.

    • Bittersweet Chocolate
    • Butter
    • Eggs
    • Sugar
    • Salt Vanilla
    • Bread Flour
    • Walnuts (Optional)

    How to Make Homemade Brownies

    Process Collage For Making Brownies
    1. In a double boiler melt the chocolate and butter. Let it cool.
    2. In a separate bowl mix eggs, sugar, salt and vanilla
    3. Blend your chocolate and butter mixture into the egg mixture.
    4. Sift your flour and fold it into the batter until combined.
    5. If you’re adding nuts, fold them into the batter.
    6. Pour the batter into your prepared quarter sheet pan.
    7. Bake for about 30 minutes or until done.

    Best Brownie Tips

    • Better chocolate creates better brownies. We used El Rey 70% Dark Chocolate for this recipe. Any good quality bittersweet chocolate will work for this. I’d suggest Valrhona or even Guittard.
    • It’s better to take brownies out of the oven a little early rather than over bake. Bake until a toothpick inserted into the center comes out with just a few crumbs.
    • Wait until the brownies cool before cutting them. I know it’s hard to wait, at least it was for me. Letting your brownies cool helps them firm up a bit. Plus, and they won’t crumble when you cut them.

    FAQ

    What kind of chocolate should I use?

    We used El Rey 70% chocolate. Go with your favorite quality bittersweet chocolate. Anything with a chocolate percentage higher than 60% would make a rich flavorful brownie.

    Can I add nuts?

    Absolutely, we added walnuts. You could easily use pecans as well.

    Can I use a glass pan instead?

    Yes, definitely. Metal pans will give your edges a bit more crisper crust. If you use a glass pan, add about 5 more minutes to the baking time. All ovens are different, so keep watch to make sure you don’t over bake the brownies..

    How long will homemade brownies last?

    Store your brownies in an airtight container for 1-2 days at room temperature.

    Can I freeze the brownies?

    Yes! Wrap well in plastic and keep in the freezer for up to 3 months.

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    Chcolate Brownies on a plate

    The Best Homemade Brownies

     The best homemade brownies!  Fudgy, chewy, and chocolate filled brownies made with only seven ingredients you already have in your pantry.
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    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 brownies
    Calories: 291kcal
    Author: Serena

    Ingredients

    • 4 oz El Rey Rio Caribe Macuro 70% Dark Chocolate. Or any other bittersweet chocolate will work
    • 6 oz Butter
    • 6 oz Eggs
    • 12 oz Sugar
    • .06 oz Salt
    • .25 oz Vanilla
    • 4 oz Bread Flour
    • 4 oz Walnut (optional)

    Instructions

    • Heat oven to 325° F.
    • Spray and line a ¼ sheet pan with parchment paper.
    • Melt chocolate and butter together using a double boiler to melt chocolate gently, and then let mixture cool before using.
    • Mix eggs, sugar, salt and vanilla in separate bowl.
    • Blend chocolate mixture into egg mixture.
    • Sift flour and fold in.
    • Fold in nuts.
    • Pour mixture into prepared ¼ sheet pan and bake for about 30 minutes
    • Let the brownies cool before cutting into them.

    Notes

    Recipe Source: SerenaLissy.com
    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
    All images and content are copyright protected. Do not use our images without prior permission.

    Nutrition

    Serving: 1Serving | Calories: 291kcal | Carbohydrates: 42g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 38mg | Potassium: 158mg | Fiber: 2g | Sugar: 32g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
    Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!

    Here are a few of our best chocolate recipes and tips:

    • Red Wine Chocolate Cupcakes
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    • Gluten Free White Chocolate Raspberry Blondies

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. What that means is if you click on one of our affiliate links, they may toss a few pennies our way for a commission.

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    Reader Interactions

    Comments

    1. South Austin Foodie says

      January 29, 2016 at 8:14 am

      Bread flour? Interesting! Does it make a big difference over AP flour here?

      Reply
      • serena says

        February 08, 2016 at 10:02 am

        It wasn't a large difference. I think if I find time, I'd like to do the recipe twice in one day. Once with bread flour the other with AP then taste test the difference and do a second post. But I'm struggling with the idea of having two pans of brownies available at one time...yikes

        Reply

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