These easy homemade brownies are super fudgy, low stress, and come out with the best crackly tops that we all love about brownies.
I grew up eating brownies from a mix, and don’t get me wrong, there’s a time and place for those, but there’s also a time and place for totally homemade, straight from your kitchen, flour on your cheeks brownies.
These brownies are wonderfully soft, can take all kinds of mix-ins like extra chocolate chips, and are fun to make with the kids.
We use the double boiler method to melt the chocolate and butter together, which is a fun baking skill to learn that people think is super difficult, but is maybe one of the easiest baking skills you’ll ever learn.
Enjoy these easy homemade brownies for dessert, as a snack, or as a special treat at the big game or holiday event!
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Ready to make these easy homemade brownies?
- all-purpose flour
- cocoa powder
- granulated sugar
- large eggs
- unsalted butter, room temperature
- milk chocolate
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
How to Make Homemade Brownies
First, preheat the oven to 400 F or 180 C.
Line a square tin pan (8 inches) with parchment paper, or, failing that make sure you grease it thoroughly to make sure the brownies don’t stick.
Place the butter and milk chocolate in a bowl over a pot of simmering water (read my guide on melting chocolate on the stove), until melted.
Let the butter and milk chocolate cool slightly, for about 5 minutes.
Whisk the flour and cocoa powder together in a bowl.
In a separate bowl, whisk the eggs and sugar together.
Pour the melted chocolate mixture into the eggs and sugar and fold together.
Add in the flower and cocoa powder and fold in.
Pour into brownie pan and bake for 25-30 minutes, until the top has set.
Leave to cool for 2 to 4 hours before removing the brownies and cutting.
Can I Melt the Chocolate in the Microwave?
It’s really best if you melt chocolate on the stove, as melting it in the microwave means it has a higher chance of burning and it can be really finicky.
However, if you’re adamant that you’re going to, make sure to stop and stir about every 30 seconds.
Are These Fudgy Brownies?
Super, super fudgy!
You can still pick them up with your hands and you don’t have to eat them with a spoon, but oh my gosh they are fudgy and soft and delicious because I don’t like firm or dry brownies at all.
Brownie Troubleshooting Tips
Making brownies is relatively simple, but there’s one area where many bakers often go wrong: trying to take the brownies out of the pan too soon.
Brownies are one of those recipes that you should really leave in the pan for 2-4 hours after baking.
If that doesn’t work for your schedule or your stomach, they’ll still taste good, but they won’t be properly set yet and may still be more gooey than you want (I love gooey brownies, but there’s a difference between a gooey brownie and just brownie goop!)
Once you’ve let the brownies sit for about 2 hours, then you can lift the brownies out of the pan and cut and enjoy.
The other area where people often go wrong with brownies is knowing when they are done.
Sometimes, your oven temperature can be off and you may find it takes a lot longer for your brownies to bake than a recipe states.
To combat this, if the top of the brownies are clearly not done by the time your timer goes off and the recipe states they are finished, bump up the temperature in your oven about 10 degrees and check the brownies every 5 minutes.
What to Serve with Easy Homemade Brownies
These soft and chewy homemade brownies go great with vanilla ice cream.
Have both the brownie and ice cream in a bowl and mix it together for the ultimate brownie ice cream!
Otherwise, keep it light with some dessert fruit like raspberries or strawberries – the perfect amount of savory to contrast with the sweetness!
- 3/4 cup (85 grams) all-purpose flour
- 1/2 cup (40 grams) cocoa powder
- 1 and 1/3 cups granulated sugar (275 grams)
- 3 large eggs
- 3/4 cup (185 grams) unsalted butter
- 1 cup and 2 tablespoons milk chocolate chips (185 grams)
- Preheat the oven to 400 F or 180 C.
- Line a 9 inch by 9 inch square tin pan with parchment paper, or, failing that make sure you grease it thoroughly to make sure the brownies don't stick.
- Place the butter and milk chocolate in a bowl over a pot of simmering water (read my guide on melting chocolate on the stove), until melted.
- Let the butter and milk chocolate cool slightly, for about 5 minutes.
- Whisk the flour and cocoa powder together in a bowl.
- In a separate bowl, whisk the eggs and sugar together.
- Pour the melted chocolate mixture into the eggs and sugar and fold together.
- Add in the flower and cocoa powder and fold in.
- Pour into brownie pan and bake for 25-30 minutes, until the top has set.
- Leave to cool for 2 to 4 hours before removing the brownies and cutting.
1. Cooling the brownies is really important. Leave for about 2 hours (longer if you can) before cutting and removing from the pan.
2. You can melt the butter and chocolate together in the microwave, ensuring you stop and stir every 30 seconds.
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