A perfect crinkly top, a super fudgy center, and extra chocolatey… these brownies are absolute perfection.
Homemade brownies are easy to make with just one bowl and a handful of ingredients. These come out so rich and are incredibly decadent.
Simple perfection… and they’re so good no frosting is needed.
Death by Chocolate Brownies? There’s nothing better! Super rich and fudgy, these morsels are what brownie dreams are made of.
A Perfect Brownie Recipe
If you’re looking for the best brownie recipe, I’ve found it. This recipe is decadent & rich and was created and perfected by Dorothy, the creator of Crazy for Crust.
- One bowl means quick prep time and easy cleanup.
- Uses ingredients I have on hand meaning I can whip them any time!
- They’re so moist there is no need for frosting or icing, simply bake and enjoy.
- Perfect with chocolate chips but you can add nuts or your own favorite add-ins.
If anyone knows easy decadent desserts, it’s Dorothy. This recipe comes from her book Crazy for Cookies, Brownies, and Bars and it’s a favorite for us! The dessert recipes in this book are easy to follow, super-fast, and made from scratch.
A fudgy brownie with a crackly crust and a gooey texture.
Ingredients
BROWNIE BATTER Sugar, butter, eggs, and a splash of vanilla are the foundation of any great brownie recipe and a bit of all-purpose flour holds it all together. Using both butter and a bit of oil makes these extra fudgy.
CHOCOLATE Cocoa powder combined with butter adds rich chocolate flavor and chocolate chips add even more chocolatey goodness.
THE SECRET INGREDIENT in these brownies is instant espresso powder. If you don’t have espresso powder, instant coffee powder works too (I add this to our favorite chocolate cake). Adding coffee to a chocolate dessert in a small amount doesn’t add a coffee flavor but it really enhances the flavor of the chocolate and makes it taste just a little bit richer.
VARIATIONS Add chopped nuts or swap out chocolate chips for chocolate chunks, white chocolate chips, or even mini M&Ms.
These brownies are gooey and moist, and rich with cocoa flavor.
How to Make Homemade Brownies
You’ll find these brownies in Dorothy’s book, Crazy for Cookies, Brownies, and Bars “Death by Chocolate Brownies”! They’re everything you could possibly need and want in a brownie.
- Combine butter, sugar, and cocoa powder per the recipe below.
- Stir in remaining dry ingredients and fold in chocolate chips.
- Spread into prepared pan & bake.
Serve them warm with a scoop of vanilla 3 Ingredient No-Churn Ice Cream, or a dollop of Whipped Cream. Or drizzle them with some Easy Caramel Sauce!
Gift Giving Made Simple
I love this book for myself because the recipes are easy and they are delicious!
If you’re looking for a hostess gift, thank you gift, or even a gift for the dessert lover in your life, grab a copy of Crazy for Cookies, Brownies, and Bars here and pair it with a bottle of sprinkles, some fancy chocolate chips, or even a pretty baking pan.
Tips for the Best Brownies
- 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.
How to Cut Brownies
- Make sure the brownies are completely cooled before cutting.
- Line the pan with foil first, this makes the brownies easy to lift out 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.
Storing Homemade Brownies
Keep brownies in a covered container at room temperature for up to 4 days. Freeze brownies in individual portions for up to 4 weeks.
Our Fave Chocolate Treats
- Easy Chocolate Cake – so moist & delicious
- Fudgy Chocolate Brownies – a double dose of chocolate
- Easy Triple Chocolate Cookies – soft & chewy
- Easy Chocolate Truffles – a decadent dessert
- Homemade Chocolate Pudding – a kid favorite
Did your family love these Homemade Chocolate Brownies? Be sure to leave a rating and a comment below!
Homemade Brownies
Ingredients
- ½ cup butter melted
- 2 tablespoons vegetable oil
- 1 ⅓ cups granulated sugar
- ⅔ cup unsweetened cocoa powder
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder or instant coffee
- ½ teaspoon salt
- ½ cup all-purpose flour
- 1 cup semi-sweet chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F. Line a 9x9 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.
Video
Notes
- 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.
- Line the pan with foil first, this makes the brownies easy to lift out 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe published with permission. Kern, Dorothy. “Death by Chocolate Brownies”. Recipe. Cookies, Brownies & Bars. Quarto Publishing Group, MA. 2022. 63. Print.
They are ok but too chocolate for me. Maybe less cocoa next time.
We do like our brownies to have a very chocolatey flavor!