Scratch Brownies
Whip up indulgent, bakery-style "Scratch Brownies" with this foolproof recipe that’s perfect for chocolate lovers! These rich, fudgy brownies are made entirely from scratch with pantry staples like unsalted butter, granulated and brown sugar, and unsweetened cocoa powder, delivering deep chocolate flavor without the need for a pre-made mix. With just 15 minutes of prep time, the batter comes together easily in one saucepan, meaning less mess and maximum convenience. Optional semi-sweet chocolate chips add a luscious, melty bite to every square. Baked to perfection in just 25 minutes, these brownies boast a delicately crackly top and a gooey interior—a dessert everyone will adore! Serve warm with a scoop of vanilla ice cream for an irresistible treat, or enjoy them on their own as a decadent snack. Perfect for parties, weeknight cravings, or gifting, these homemade brownies will quickly become your go-to recipe.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar (light or dark)
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 90 grams All-purpose flour
- 45 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 100 grams Semi-sweet chocolate chips (optional)
- 1 as needed Cooking spray or butter (for greasing the pan)
Instructions
Preheat your oven to 175°C (350°F) and grease an 8x8 inch (20x20 cm) square baking pan with cooking spray or butter. Line the pan with parchment paper, leaving some overhang for easy brownie removal.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in the granulated sugar and brown sugar until well combined.
Let the butter-sugar mixture cool slightly, then add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold the dry ingredients into the batter using a spatula until no streaks of flour remain. Be careful not to overmix.
If using, fold in the chocolate chips to add extra texture and richness.
Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; the brownies should remain fudgy.
Remove the pan from the oven and let the brownies cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to lift the brownies out of the pan and transfer them to a wire rack to cool completely.
Once cooled, slice into 9 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 453.0 g | 165% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 341.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 315 mg | 24% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
