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Brownies From Scratch

Brownies From Scratch

These brownies from scratch prove that a genuinely fudgy dessert needs nothing beyond pantry cocoa powder, one bowl, and a little patience while cooling. This brownie recipe from scratch skips the boxed mix entirely and still delivers a rich, dense square worth making again and again. Whether baked at ten at night out of sheer desperation or planned ahead for a gathering, these homemade brownies from scratch earn a permanent spot in the regular rotation.
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Prep Time 10 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 40 minutes
Servings: 9 squares
Course: Brownies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 10 tablespoons unsalted butter (142 g)
  • 1 ¼ cups granulated sugar (250 g)
  • ¾ cup plus 2 tablespoons unsweetened cocoa powder  spooned and leveled (75 g)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 large cold eggs
  • ½ cup all-purpose flour, spooned and leveled  (65 g)
  • ⅔ cup chopped walnuts, pecans, or chocolate chips, optional (80 g)

Equipment

  • 8x8-inch baking pan
  • Parchment paper
  • A sturdy whisk

Method
 

  1. Prep the pan
    You preheat the oven to 325°F and line the pan with parchment paper.
  2. Combine the base
    You melt the butter in a medium microwave-safe bowl, then whisk in the sugar, cocoa powder, and salt until the mixture looks like gritty dark sand.
  3. Add the wet ingredients
    You whisk in the vanilla, then add the eggs one at a time, whisking vigorously after each addition until the batter turns thick and shiny.
  4. Fold in the flour
    You add the flour and stir with a spatula just until the white streaks disappear.
  5. Bake and cool
    You pour the batter into the pan and bake for 25 to 30 minutes, until a toothpick comes out with moist crumbs, then let the pan cool completely.

Recipe Notes

Cocoa powder: I use any brand of unsweetened cocoa on hand.
Butter: I melt mine, never cream it, for the fudgiest texture.
Doneness: I pull the pan when the toothpick shows moist crumbs.
Cooling: I let the pan cool a full hour before slicing.
Storage: I keep these covered to avoid dry, brick-like edges.