We’ve tried so many different brownie recipes over the years in our house (because we love brownies!) but we always come back to this one. If you’re searching for a good homemade brownie recipe, this is the one! Search no further, you have found it!
It never fails to impress when taken to an event and always disappears quickly. I’ve been asked for this recipe many times but am often too busy to get around to sharing it (sorry to all who have asked before!) so here it is for all to try and enjoy!
The original recipe called for pecans but I’m not a fan of nuts in my brownies, so I’ve never used pecans. Instead we add chocolate chips! What could be better than a chocolate brownie with added chocolate chips?!
I know plenty of people think it’s easier to make brownies from a box but I disagree. This is a very simple recipe that anyone can master. Yes, you have to melt chocolate, but that just makes it richer, fudgier and tastier than anything you can get out of a box.
Making brownies from scratch is nowhere near as difficult as the manufacturers of brownie mix will have you believe. It’s really just a simple melt and mix method.
In fact you can make these brownies all in one saucepan! Just melt the butter and chocolate together and then mix in the other ingredients, pour into a brownie pan and bake. It doesn’t get much easier than that!
How To Make Homemade Brownies From Scratch
Preheat your oven to 180℃ and line a brownie pan with baking paper (we use a 28x18cm pan).
Put the chocolate and butter into a heavy based, medium sized saucepan (we use a really good quality non stick saucepan for this recipe).
Melt together over low heat while stirring (we use a silicone spoon to stir as it’s heat resistant and doesn’t scratch our non stick pan.
Once the chocolate and butter have melted, remove from the heat and stir in the sugar.
Beat in the eggs one at a time – we use a silicone whisk for this so we don’t scratch the non stick pan but, if you’re not using a non stick saucepan or you are happy to pour the mixture into another mixing bowl, any whisk will do.
Stir in the vanilla then add the dry ingredients. Technically you should sift the dry ingredients in but, truth be known, I never bother to sift, just mix it well to make sure there are no lumps of cocoa left.
I usually just use the homebrand cocoa available from the supermarket but sometimes I’ll use cacao instead – I don’t think there is a noticeable difference in the taste but you can feel as though you’re being a little bit virtuous and healthy by using cacao instead!
Add the chocolate chips. We usually use white chocolate chips as it adds a bit of colour to the brownies but sometimes I’ll add a mixture of milk and white chocolate chips just for fun!
Pour the mixture into your prepared pan. Add a few more white chocolate chips if you like.
Bake for 35-40 minutes.
Allow to cool completely in the pan and then cut into brownie sized pieces.
Have a look at that ooey, gooey, fudgy brownie goodness!
Pro-tip: To easily cut up brownies use a pizza cutter!
Easy Homemade Brownie Recipe
Easy Homemade Brownies From Scratch
- 250 g Unsalted Butter chopped into small pieces
- 125 g Chocolate chopped
- 2 Cups Caster Sugar
- 4 Eggs
- 1 teaspoon Vanilla Essence
- 1 Cup Plain Flour
- ¼ Cup Cocoa
- ½ Cup or more! White Chocolate Chips
- Preheat oven to 180℃.
- Line a brownie pan (28 x 18 cm) with baking paper.
- Heat and stir butter and chocolate over low heat until melted and combined.
- Remove from heat and stir in the sugar.
- Beat in eggs, one at a time.
- Stir in vanilla essence.
- Add/Sift in dry ingredients and mix well.
- Stir in white (or your choice of) chocolate chips.
- Pour into prepared pan and bake for 35-40 minutes.
- Allow to cool completely in the pan.
- Cut and enjoy!
Don’t get too hung up on following the recipe exactly. One of the joys of home cooking is experimenting a little bit.
Add different chocolate chips or nuts if you prefer. I’ve even been known to reduce the amount of butter and replace some of it with coconut oil (usually when I’ve just read an article telling me all about the benefits of coconut oil!). Don’t replace more than half the butter though or you’ll start to notice a difference.
As mentioned above, I’ll sometimes swap cocoa for cacao and I’ve even been known to make these brownies with coconut flour instead of plain flour – I wouldn’t recommend that though – the taste and texture is much nicer with regular flour!
Give it a go – homemade brownies from scratch are easy to make and delicious!