Made easy in just one-bowl, this homemade brownie recipe is way better than a box mix! These fudge-y brownies deliver a rich and chewy bite, with a perfect crackly top, that will have everyone reaching for seconds.
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Instructions
Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, allowing it to hang over the edges, set aside.
In a medium microwave-safe bowl, melt butter, by cooking in 30-second intervals. Once completely melted, stir in the sugar. Microwave mixture for 1 minute and stir again.
Pour the butter/sugar mixture into a large bowl. Stir in cocoa powder and instant espresso powder, mixing to combine. Add in eggs, salt, baking powder and vanilla extract. Stir with a wooden spoon until fully incorporated.
Slowly add in flour, stirring until just combined. Do not over mix. Fold in chocolate chips and pour the batter into your prepared pan. If you want, you can add a few more chocolate chips on top of the batter.
Bake for 50 minutes, until cooked through and a toothpick comes out with moist crumbs attached. Do not over bake the brownies or they will be dry. It’s honestly better to underbake brownies a little rather than over bake them!
Allow brownies to cool for at least 10 minutes, then lift the brownies out of the pan and cut into squares.
Notes
Storing: Homemade brownies will stay fresh in an airtight container at room temperature for up to 5 days. To help keep them moist for longer, store them with a slice of white bread. Replace the slice of bread every few days as it becomes stale.
Freezing: I recommend freezing individual brownies, not the entire pan! Wait for the brownies to totally cool to room temperature. Then, wrap each brownie in plastic wrap and place them in a freezer safe bag. When you're ready to enjoy one, just place it on the kitchen counter and let it thaw for about 30 minutes or so. Brownies will last in the freezer for up to 3 months.