If you’ve ever dreamed of baking the perfect, fudgy, and utterly irresistible chocolate treat, then let me introduce you to the ultimate indulgence: this Brownies From Scratch Recipe. It combines rich, unsweetened chocolate with the delicate texture of cake flour and a touch of vanilla, creating a brownie that is fudgy and tender with just the right crumb. Whether you like yours with a crisp top or gooey center, this recipe is a surefire way to impress friends, family, or simply satisfy your own chocolate cravings in the most delightful way.
Ingredients You’ll Need
These ingredients might look straightforward, but each plays a crucial role in crafting the texture and flavor that make these brownies stand out. From the buttery base to the toasted nuts optional that add crunch, every element works in harmony.
- Cake flour (1¼ cups): Provides a tender crumb and lighter texture essential for these brownies.
- Kosher salt (½ teaspoon): Enhances and balances the sweetness and chocolate depth.
- Coarse salt (â…› teaspoon, optional): Adds an extra pop of flavor contrast.
- Baking powder (¾ teaspoon): Offers just enough lift to keep the brownies from being too dense.
- Unsalted butter (12 tablespoons): Creates that rich, smooth base and carries the chocolate flavor beautifully.
- Unsweetened chocolate (6 ounces): The heart of the recipe, bringing deep, pure chocolate intensity.
- Granulated sugar (2¼ cups): Sweetens while helping to produce a crackly top crust.
- Large eggs (4): Bind everything together and add moistness.
- Pure vanilla extract (1 tablespoon): Rounds out and enhances the chocolate notes.
- Chopped toasted pecans or walnuts (1 cup, optional): Adds a delightful crunch and nutty flavor.
How to Make Brownies From Scratch Recipe
Step 1: Prepare Your Oven and Pan
Start by adjusting your oven rack to the middle position and preheating it to 325°F. Then, line a 13×9-inch baking pan with aluminum foil using two sheets positioned perpendicularly for an easy lift-out once baked. Don’t forget to spray the foil with nonstick cooking spray – this little trick ensures your brownies slide out perfectly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, kosher salt and optional coarse salt, plus the baking powder. This mixture will give your brownies a delicate crumb and just a touch of lift without sacrificing that classic fudgy density.
Step 3: Melt Butter and Chocolate
In a large heatproof bowl, melt the butter over gentle heat. Add the finely chopped unsweetened chocolate and stir until completely smooth and glossy. If the chocolate isn’t fully melted, give it careful bursts of 10 seconds in the microwave on high, stirring in between to prevent scorching – patience here pays off with luxurious texture.
Step 4: Incorporate Sugar, Eggs, and Vanilla
When your chocolate and butter mixture is perfectly smooth, gradually whisk in the granulated sugar. Then add the eggs, one at a time, mixing thoroughly after each to ensure a cohesive, silky batter. Finally, whisk in the vanilla extract for that warm, aromatic note.
Step 5: Combine Dry Ingredients with Wet Batter
Add the dry flour mixture to the wet chocolate batter in three parts, folding gently with a rubber spatula after each addition. This careful folding preserves the tender texture and prevents overworking the batter, giving you brownies with the perfect balance of fudgy and cakey.
Step 6: Transfer Batter and Add Nuts
Pour the batter into your prepared pan, spreading every last bit into the corners for an even bake. If you’re using nuts, sprinkle them evenly over the top – their toasty crunch pairs beautifully with the rich chocolate.
Step 7: Bake to Perfection
Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out with moist crumbs attached. This means your brownies are perfectly cooked: soft and fudgy inside with a crackly, inviting top.
Step 8: Cool and Slice
Allow your brownies to cool completely on a wire rack. Then lift them gently out of the pan using the foil edges, making cutting neat and simple. Slice into generous 2-inch squares and get ready to indulge.
How to Serve Brownies From Scratch Recipe
Garnishes
A sprinkle of flaky sea salt on top before serving highlights the chocolate beautifully and adds an exciting twist. Dusting with powdered sugar or a drizzle of caramel or raspberry sauce can also elevate your presentation.
Side Dishes
Brownies from this recipe shine brightly on their own but pairing them with vanilla bean ice cream or a dollop of whipped cream can make dessert feel extra special and creamy. Fresh berries on the side add a refreshing contrast that’s hard to beat.
Creative Ways to Present
Consider serving brownie bites skewered with fruit or layered in a parfait glass with alternating layers of cream or mousse for an elegant touch. You can even cut them into hearts or other fun shapes using cookie cutters, perfect for celebrations or gifting.
Make Ahead and Storage
Storing Leftovers
Store your cooled brownies in an airtight container at room temperature for up to four days to keep their moist crumb and fudgy texture intact. Avoid refrigeration, which can dry them out.
Freezing
Brownies freeze beautifully! Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag for up to three months. When you’re ready, thaw at room temperature for a few hours before serving.
Reheating
If you enjoy warm brownies, reheat slices in the microwave for about 15 seconds to revive that fresh-from-the-oven softness. Adding a scoop of ice cream on the side turns it into an effortless dessert.
FAQs
Can I substitute all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture might be slightly denser. Cake flour gives these brownies their signature tender crumb, so if you substitute, consider removing one tablespoon of flour per cup and replacing it with cornstarch for a closer result.
What type of chocolate works best for this Brownies From Scratch Recipe?
Unsweetened chocolate is key for the deep chocolate flavor here. Avoid sweetened or milk chocolate to maintain the perfect balance of sweetness and richness in the finished brownies.
Can I skip the nuts or use other mix-ins?
Absolutely! Nuts are optional and can be left out if preferred. You can also try chocolate chips, dried fruit, or even swirls of peanut butter for creative variations.
How do I know when the brownies are done baking?
Look for a shiny, crackled top and edges that have pulled slightly from the pan. A toothpick inserted in the center should come out with just a few moist crumbs attached. Baking longer will result in a firmer, more cakey texture.
Is it better to use butter or oil in this recipe?
Butter provides a rich flavor and tender crumb that oil doesn’t quite match. For this Brownies From Scratch Recipe, using butter is essential to achieve that luxurious texture and taste everyone loves.
Final Thoughts
This Brownies From Scratch Recipe is a true crowd-pleaser that brings together simple ingredients with a little love to create magic in your oven. Whether you’re baking for a party or a cozy night in, these brownies deliver every time. I can’t wait for you to try this recipe and fall in love with homemade brownies all over again.
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Brownies From Scratch Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These rich and fudgy brownies are made from scratch using unsweetened chocolate and butter melted together, then combined with flour, sugar, eggs, and vanilla. Toasted nuts can be added for extra texture. Baked in foil-lined pans for easy removal, these brownies deliver a perfectly moist and decadent treat with a tender crumb and a slightly crisp edge.
Ingredients
Dry Ingredients
- 1¼ cups cake flour (150 grams)
- ½ teaspoon kosher salt
- â…› teaspoon coarse salt (optional)
- ¾ teaspoon baking powder (3 grams)
Wet Ingredients
- 12 tablespoons unsalted butter (170 grams, cut into 1-inch pieces, 1½ sticks)
- 6 ounces unsweetened chocolate (170 grams, finely chopped)
- 2¼ cups granulated sugar (450 grams)
- 4 large eggs (200 grams)
- 1 tablespoon pure vanilla extract (12 grams)
Optional
- 1 cup chopped toasted pecans or walnuts (114 grams)
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 325°F (163°C). Cover a 13×9-inch baking pan with two folded sheets of aluminum foil, placing one sheet lengthwise and the other widthwise to create an overhang, then spray the foil with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, kosher salt, optional coarse salt, and baking powder until well combined.
- Melt Butter and Chocolate: In a large heatproof bowl, melt the butter. Add the finely chopped unsweetened chocolate and stir until smooth. If needed, warm the mixture on HIGH in 10-second increments in the microwave, stirring often to ensure it melts evenly without burning.
- Add Sugar and Eggs: Gradually whisk in the granulated sugar until combined. Then add the eggs one at a time, whisking thoroughly after each addition, followed by the vanilla extract.
- Incorporate Dry Ingredients: Add the flour mixture in three batches. Gently fold each addition into the wet mixture with a rubber spatula until completely smooth and incorporated, taking care not to overmix.
- Assemble Batter in Pan: Pour the batter into the prepared pan, spreading it evenly into the corners and smoothing the surface with a spatula. If desired, sprinkle the chopped toasted pecans or walnuts evenly over the top.
- Bake the Brownies: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, indicating the brownies are just set but still fudgy.
- Cool and Serve: Place the pan on a cooling rack and allow the brownies to cool completely to room temperature. Use the foil overhang to lift the brownies out of the pan, then cut into 2-inch squares to serve.
Notes
- Using cake flour results in a lighter, softer texture compared to all-purpose flour.
- Coarse salt is optional but adds a subtle crunch and flavor contrast.
- To toast nuts, spread them on a baking sheet and bake at 350°F (177°C) for 8-10 minutes, stirring once, until fragrant.
- For cleaner cuts, chill the brownies briefly before slicing.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerated up to 1 week.
