Homemade Brownies

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5 from 6 votes

These homemade brownies are filled with rich chocolate flavor, chewy, and just delicious!

Prep Time10

Cook Time45

Cooling time15

Total Time1 10

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 369kcal

Author: Britni Vigil

Equipment

Ingredients

4 ounces semi-sweet chocolate
1 ½ cup powdered sugar
½ cup sugar
¾ cup flour
¼ cup unsweetened cocoa powder
1 teaspoon salt
2 eggs
⅓ cup oil
¼ cup water
1 teaspoon vanilla

Instructions

Preheat oven to 325 and line an 8x8 pan with parchment paper.
Using a microwave-safe bowl, melt ounces of chocolate. Microwave for 30 seconds then stir. Return to the microwave and heat for 15 seconds. Remove and stir. Continue to heat in 15-second increments until it is fully melted and silky. Set aside to cool slightly, not all the way.
4 ounces semi-sweet chocolate
Mix powdered sugar, sugar, flour, cocoa powder, and salt in a large bowl. Whisk until fully combined and there are no lumps.
1 ½ cup powdered sugar, ½ cup sugar, ¾ cup flour, ¼ cup unsweetened cocoa powder, 1 teaspoon salt
In a small bowl mix eggs, oil, water, and vanilla.
2 eggs, ⅓ cup oil, ¼ cup water, 1 teaspoon vanilla
Add the wet ingredients to the dry ingredients and mix just until you see no dry patches.
Fold in the melted chocolate until just combined.
Transfer the batter to the prepared pan, spreading the batter evenly throughout the pan.
Bake in preheated oven for 45 minutes or until a toothpick can be inserted with just a few crumbs sticking to it.
Allow to cool for twenty minutes until just slightly warm to the touch to set. Remove from pan then serve.

Notes

Any flavorless oil will work for this such as avocado. I do not recommend coconut oil because the flavor will seep into the brownies.

For a richer flavor brownie, you can use darker chocolate. I recommend using baking chocolate for smoother results, but chocolate chips will also work. Just take care to not over-melt them.

Store brownies at room temperature for up to a week making sure they’re covered tightly in an airtight container or with plastic wrap.

For smooth lines when cutting, use a disposable plastic knife.

If using a nonstick spray instead of parchment paper, run a knife around the edges of the pan as soon as it comes out to help prevent sticking. I highly recommend using parchment paper on the bottom at a minimum but really recommend using it up the sides as well!

Ingredient Notes:

Powdered sugar – this makes all the differences in giving it the chewy thick texture. If you go all white sugar, you’ll get a totally different texture.
Cocoa Powder – both Dutch-process cocoa powder and regular cocoa powder will work just fine for these brownies.
Vanilla – don’ switch out the vanilla for another extract. If you want to add a flavor such as almond extract, add 1/2 a teaspoon (or more to taste)of the other flavor in addition to the vanilla.
Oil – these were developed with vegetable oil but any flavorless oil will work. You can also use melted salted or unsalted butter for the same results.
Semi-sweet chocolate – There is no substitution for this, it’s what makes it gooey and gives it the rich chocolate flavor (combined with the cocoa powder). Baking chocolate is always my first choice because it melts the easiest, however in a pinch, chocolate chips will work as well. If you want something darker, you can use a darker chocolate in place of semi-sweet but a milk chocolate will be too sweet.

Nutrition