This recipe makes rich, dense, fudgy Homemade Brownies with crisp, crackly tops—every time! Plus, they’re super easy and come together with just a bowl and a whisk.
– Butter: I use melted butter instead of oil, for extra richness. – Sugar: You can use plain granulated sugar, or swap out raw sugar if you prefer. – Vanilla: Pure vanilla extract gives the best flavor. – Eggs: You’ll need four whole, large eggs. – Flour: Use whole wheat flour or all-purpose, it’s up to you! – Cocoa: Using cocoa powder gives these brownies an extra-deep chocolate flavor, compared to brownies made with melted chocolate. – Salt: a bit of salt balances out the sweetness and adds incredible flavor – Chocolate Chips: These are optional! Sprinkle them on top, mix them into the batter, or leave them out.
Get Ready to Bake. First things first! Preheat your oven to 350°F and line a 9×13 pan with foil or parchmet. Spray the lined pan with non-stick spray.0
Combine the Liquid Ingredients. In a large bowl, combine the melted butter, the sugar, and the vanilla; whisk until smooth. Then whisk in the eggs, one at a time, beating well after each addition.
Add the Dry Ingredients. Stir the flour, cocoa and salt into the wet ingredients, just until combined.
Bake! Spread the batter evenly into the prepared pan, and bake for 24-30 minutes. You’ll know they’re done when a toothpick inserted into the baked brownies comes out with just a few moist crumbs. Keep in mind that the brownies will continue to set after baking.