Delicious Homemade Brownies

Who doesn’t love a warm, gooey brownie? It’s a classic chocolate dessert that can be bought in some bakeries, restaurants, and grocery stores. However, when you make brownies at home, it’s a game-changer! Let me be clear, I am not talking about brownie mixes. I am talking about brownies from scratch. It may sound pointless to make brownies from scratch when brownie mix tastes fine, but trust me, once you taste a brownie from scratch you will never buy brownie mix again.

There are many reasons to make these brownies from scratch but the most important reason is it tastes so much better than a mix. Also, making a recipe from scratch will impress your friends and family. Most people appreciate a recipe from scratch because they think it is a laborious process when secretly, you know it is not that difficult.

A recipe from scratch can sound intimidating but don’t worry, brownies are not difficult to make at all. The recipe I use is a one-bowl brownie recipe and I absolutely love it! It has only 9 ingredients, which is not a lot, and most of the ingredients you probably have in your pantry already. I will put the recipe below and show you step by step how I make the brownies.

The recipe below is Tasty’s One Bowl Brownies.

Sophia’s Gooey Brownies

Ingredients:

• 1 cup unsalted butter, 2 sticks
• 1 ½ cups milk chocolate chips
• 1 ½ cups granulated sugar
• ¾ cup brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 3 large eggs
• 1 ¼ cups all-purpose flour
• ⅓ cup dark cocoa powder
• nonstick cooking spray or parchment paper, for greasing

Directions:

1. Preheat the oven to 350˚F (180˚C).
2. Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
3. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
4. Whisk in the eggs until fully combined.
5. Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
6. Line a 13 x 9-inch rectangle baking pan with parchment paper or grease with nonstick spray. Spread the batter evenly in the pan.
7. Bake for 25–30 minutes, until a toothpick inserted in the center, comes out with a few moist crumbs attached.
8. Let cool completely before cutting.
9. Enjoy!

The images below will show you how I make the brownies.

The first thing I do is preheat the oven.

These are the brands of the ingredients I use in this recipe. Any brand is fine but this is what I use.

These are the measured ingredients I use for this recipe. I recommend that you measure your ingredients out before you begin the recipe so you do not waste time once you have already begun combining ingredients. The term used for getting everything in its place and measured out before you begin is known as mise en plas.

Mise en plas is a French culinary term that translates to “putting in place” or “everything in its place.” You will hear this term on cooking and baking shows when chefs measure out their ingredients ahead of time before the cooking or baking process. It is a good term to know because it can be applied to everyday cooking and baking.

Combine the chocolate chips and unsalted butter in a microwave-safe bowl. I use a glass bowl but any microwave-safe bowl will work. Then, microwave the butter and chocolate chips for 1 1/2 minutes.

Once the butter and chocolate have been microwaved, let it sit for 3 minutes so the mixture can fully melt. If you mix the chocolate and butter right away, the mixture could be lumpy and the chocolate may not fully melt.

After mixing the butter and chocolate, the mixture should look smooth and silky. The chocolate should be fully melted.

Pour in the granulated white sugar into the butter and chocolate mixture.

Add the brown sugar as well.

I add the vanilla extract to the same bowl with the sugars, chocolate, and butter.

I add in the salt.

I whisk all of the ingredients together until they are fully combined.

I add each egg, one at a time into the bowl, and mix after each addition.

After all of the eggs are combined, the end result should look something like this.

I pour the all-purpose flour into the sifter.

I also add my cocoa powder into the sifter. I use a sifter so when the dry ingredients are added to the wet mixture there are no clumps and the batter will be smooth once it is mixed all together.

The sifted flour and cocoa powder should look something like this.

I mix my dry ingredients with the wet ingredients and I use a spatula instead of a whisk. In my opinion, mixing a thicker batter with a spatula is easier than with a whisk. I also add the rest of the chocolate chips into the mixture.

I line a 9x13 inch baking pan with parchment paper but you can also use nonstick baking spray.

I spread the brownie batter evenly in my prepared baking pan.

I put the brownies in the oven for about 27 minutes. However, all ovens are different so your time could range anywhere from 25–30 minutes.

These are the baked brownies before I cut them.

I cut my brownies a bit unevenly and I ended up with 24 brownies. You can cut them however you like but I cut mine like this.

Enjoy!

That’s it! It is as simple as that! I encourage everyone to try this recipe and let me know what you think of it in the comments. By the way, this recipe is from Tasty. I hope you love it and use it as much as I do!