Homemade Brownies – Spend With Pennies

This homemade brownie recipe is mouthwateringly moist and gooey with a crackly top.

Made with pantry basics, like cocoa powder, butter, sugar, eggs, and a (secret!) dash of espresso powder, these homemade brownies taste like they came from a specialty bakery.

What’s in Homemade Brownies?

• Brownie Batter: Use real butter, oil, large eggs, plain white flour, and sugar, and a dash of vanilla extract as the brownie base.
• Cocoa: Use natural or Dutch cocoa powder for a rich chocolate flavor. Using Dutch cocoa powder will give these brownies a deeper color.
• Chocolate Chips: These are the key to chewy, fudgy goodness! Use any kind of chocolate chips or go half dark and half white chips for a fun look.
• Espresso Powder: Espresso powder or instant coffee makes brownies and chocolate cake extra rich, and chocolate pudding has that deeply rich, fudge-like flavor.

Favorite Additions

• Brownies are built for mix-ins! Add nuts, coconut, dried fruit, mini M&Ms, or chopped peanut butter cups.
• Serve with a scoop of ice cream and a drizzle of strawberry sauce for a fancy dessert or a simple dollop of homemade whipped cream and fresh blueberries.

Keeping Homemade Brownies Fresh

Store homemade brownies in a covered container at room temperature for up to 4 days.

For a just-baked warmth, pop the brownies into the microwave briefly! They will be melt-in-your-mouth delicious and warm.

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Homemade Brownies

These homemade brownies are perfectly decadent, delicious, and loaded with chocolate chips!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat oven to 350°F. Line a 9×9 pan with foil and coat with cooking spray.

• Combine melted butter, oil, sugar, and cocoa powder in a large bowl. Stir until smooth.

• Mix in the eggs, vanilla, espresso powder, and salt.

• Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.

• Spread the batter into the prepared pan & top with more chocolate chips if desired.

• Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge.

• Let cool before cutting.

• For quick and easy clean-up, line the baking dish with parchment paper or foil. This also allows for you to easily remove and cut brownies by lifting them out.
• Ensure eggs are room temperature, you can put them in a glass of warm water if you’ve forgotten to take them out early.
• Do not overcook, brownies should be cooked until a toothpick 1-inch from the edge of the pan comes out with just a few crumbs attached. They can and should be a little bit gooey in the middle.
• Make sure the brownies are completely cooled before cutting.
• Use a plastic knife if you have one, the brownies won’t stick to a plastic knife. A regular knife can be sprayed with oil or cooking spray before cutting the brownies.

Calories: 227 | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 133mg | Potassium: 135mg | Fiber: 2g | Sugar: 21g | Vitamin A: 213IU | Calcium: 17mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Snack

Cuisine American

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