Brownies from Scratch Recipe


12 Tablespoons unsalted butter cut into Tbsp-sized pieces (1 1/2 sticks, 170g)
1/2 cup semisweet chocolate chips (100g)
1/2 cup natural cocoa powder (50g)
1/2 teaspoon instant coffee grounds optional
3/4 cup sugar (150g)
3/4 cup brown sugar packed (150g)
2 large eggs + 1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour (122g)
3/4 cup semisweet chocolate chips (150g)

  1. Preheat oven to 350F and line a 9x9 (for fudgier brownies) or 13x9 baking pan with parchment paper*
  2. Combine butter and 1/2 cup (100g) semisweet chocolate chips in a large, microwave-safe bowl.
  3. Microwave for 30 seconds.  Stir well, microwave for another 15 seconds and then stir well again.  Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
  4. Add cocoa powder and instant coffee (if using), stir well.
  5. Add sugars, stir until completely combined.
  6. Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).
  7. Stir in vanilla extract.
  8. Sprinkle salt over batter and stir.
  9. Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
  10. Stir in chocolate chips.
  11. Spread into prepared 9x9 or 13x9 pan.
  12. Optional, for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don't have the patience to wait).
  13. Remove from refrigerator and bake on 350F (177C) for 30-35 minutes if using 9x9 pan and 16-18 minutes if using 13x9 pan (toothpick inserted in center should be just slightly fudgy, but not wet with batter).
  14. Allow to cool before cutting and serving.

Original recipe and notes of recipe visit: Brownies from Scratch @

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