From Scratch Brownies

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There’s nothing quite like biting into a warm, gooey brownie fresh out of the oven. These From Scratch Brownies are rich, dense, and loaded with an intense chocolate flavor that makes boxed mixes pale in comparison. With a crackly top, fudgy center, and pockets of melted chocolate chunks throughout, this is the kind of dessert that satisfies every chocolate lover’s dream.

Crafting brownies from scratch may sound intimidating, but it’s surprisingly simple and entirely worth it. Every ingredient is carefully selected for maximum flavor and texture. Whether you’re baking for a celebration, a cozy weekend, or just because you crave chocolate, these homemade brownies deliver an indulgent treat that tastes as luxurious as it looks.

Why You’ll Love This From Scratch Brownies Recipe

• No preservatives or artificial flavors—just pure chocolate goodness.
• Customizable: add nuts, swirl in peanut butter, or top with sea salt.
• A perfect balance between fudgy and cakey.
• Quick and easy to prepare in under an hour.
• Ideal for entertaining, gifting, or late-night cravings.

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Preparation Phase & Tools to Use (Essential Tools and Equipment and Their Importance)

To make flawless brownies, you don’t need a professional kitchen—just a few reliable tools:

• Mixing Bowls (2-3 sizes): For melting chocolate, mixing wet and dry ingredients separately before combining.
• Whisk and Spatula: A whisk helps incorporate air for that signature crackly top; the spatula ensures every bit of batter is used.
• 8×8 or 9×9 Baking Pan: This size delivers the ideal thickness and even baking.
• Parchment Paper: Makes removing brownies clean and easy.
• Oven Thermometer (optional): Ensures consistent temperature for perfect doneness.

Each tool supports the process of creating consistent, well-textured brownies that don’t stick or overbake.

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Preparation Tips

Use high-quality unsweetened cocoa powder and real chocolate chunks for deep flavor. Room temperature eggs blend more smoothly into the batter, helping the brownies rise evenly. Avoid overmixing once the flour is added to prevent a tough texture. Let the brownies cool completely in the pan before cutting—this helps them firm up and keeps the pieces neat. A serrated knife works best for clean, even slices.

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Ingredients for From Scratch Brownies

• 1/2 cup (1 stick) unsalted butter
• 1 tablespoon neutral oil (like canola or vegetable)
• 1 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 3/4 cup unsweetened cocoa powder (high-quality preferred)
• 1/4 teaspoon salt
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 cup chocolate chips or chopped dark chocolate (plus extra for topping)
• Optional: 1/2 cup chopped walnuts or pecans

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Step 1: Melt the Butter and Mix in Cocoa

In a medium saucepan over low heat, melt the butter. Once fully melted, remove from heat and immediately stir in the oil, granulated sugar, brown sugar, and cocoa powder. Mix until well combined and glossy. Allow the mixture to cool slightly for 3–5 minutes.

Step 2: Add Eggs and Vanilla

Whisk in the eggs one at a time into the slightly cooled chocolate mixture. Make sure each egg is fully incorporated before adding the next. Add the vanilla extract and whisk until the batter is smooth and thick.

Step 3: Sift and Add Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet batter using a spatula. Mix until just combined—avoid overmixing, as this can make the brownies tough.

Step 4: Stir in Chocolate Chunks

Add the chocolate chips or chopped dark chocolate into the batter. Fold them in gently so that they’re evenly distributed. If you’re using nuts, add them at this point as well.

Step 5: Prepare the Pan

Line an 8×8 or 9×9 baking pan with parchment paper, leaving a bit of overhang for easy removal. Lightly grease the parchment with butter or non-stick spray to prevent sticking.

Step 6: Pour and Smooth the Batter

Transfer the batter into the prepared baking pan. Use a spatula to spread it out evenly into all corners. For extra chocolatey brownies, sprinkle a handful of chocolate chips or chunks on top.

Step 7: Bake to Perfection

Preheat your oven to 325°F (163°C). Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). For fudgier brownies, bake closer to 30 minutes; for firmer brownies, go toward 35.

Step 8: Cool Before Cutting

Once baked, remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan—at least 1 hour—for best texture and easy slicing. Use the parchment overhang to lift them out, then cut into squares using a serrated knife.

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Notes

To elevate your brownies even more, try using a mix of semisweet and dark chocolate for deeper complexity. Letting the batter rest for a few minutes before baking helps hydrate the flour and intensify the flavor. If you like a salted chocolate vibe, sprinkle a touch of flaky sea salt on top before baking. Always use real butter—not margarine—for that classic richness. And don’t skip the parchment paper; it’s the secret to getting perfect edges and easy removal.

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Watch Out for These Mistakes While Cooking

• Overbaking: The most common mistake. Always check your brownies at the 30-minute mark.
• Using cold eggs: Cold eggs can cause the batter to seize up. Use room temperature eggs for a smoother mix.
• Overmixing the batter: After adding flour, stir just until combined to avoid a dense, tough texture.
• Incorrect pan size: Using a larger pan can make your brownies thin and dry. Stick to 8×8 or 9×9 for best results.
• Cutting too soon: Cutting before they cool will make them crumble. Patience pays off.

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Storage Instructions

Allow the brownies to cool completely before storing. Keep them in an airtight container at room temperature for up to 4 days. To extend their life, refrigerate for up to a week or freeze for up to 3 months. If freezing, place parchment between layers and store in a freezer-safe bag or container. Reheat in the microwave for 10–15 seconds to restore gooeyness.

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Estimated Nutrition (per square, based on 16 squares)

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 6g
• Trans Fat: 0g
• Unsaturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 60mg
• Carbohydrates: 28g
• Fiber: 2g
• Sugars: 19g
• Protein: 2g

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Frequently Asked Questions

What makes brownies fudgy instead of cakey?

Fudgy brownies use more fat (butter and chocolate) and less flour. The eggs and minimal leavening also keep them dense.

Can I use a different type of sugar?

Yes, you can swap light brown sugar for dark brown for a richer taste. Coconut sugar also works, but it alters the flavor.

Do I have to use chocolate chips?

Nope! You can chop a chocolate bar or even mix in flavored chocolate (like mint or espresso).

How can I make these brownies gluten-free?

Use a 1:1 gluten-free flour blend designed for baking. Almond flour won’t work the same in this recipe.

What’s the best cocoa powder to use?

Dutch-process cocoa powder gives a deeper flavor, but natural unsweetened works just fine.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13 pan. Adjust baking time to around 40–45 minutes.

Should I refrigerate the brownies?

It’s not necessary if you’ll eat them in a few days, but refrigeration keeps them firm and extends shelf life.

Can I add espresso powder?

Yes! Adding 1 teaspoon of espresso powder enhances the chocolate flavor without making it taste like coffee.

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Conclusion

From Scratch Brownies are the ultimate chocolate indulgence that combines simplicity with luxury. Whether you’re baking for a crowd or enjoying a quiet night in, this homemade treat delivers deep, rich flavor and a texture that’s just the right balance of fudgy and chewy. Once you try these, there’s no going back to boxed mixes. Get your whisk ready—your new favorite brownie awaits.

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