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Close up of white plate with fudgy brownies and hand pouring chocolate sauce on top.

Homemade Brownies (with Chocolate Sauce)

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This is another wonderful brownie recipe. Thanks to the combination of cocoa powder and melted chocolate, it has a very deep chocolate flavor. The brownies are fudgy, easy to make, and can be frozen, making them a great last-minute dessert with a scoop of ice cream. 

  • Total Time: 45 minutes
  • Yield: 9 squares

Ingredients

Units
  • 3/4 cup (175g) unsalted butter
  • 3.5 ounces (100g) semisweet chocolate, in small pieces
  • 1 cup (200g) white granulated sugar
  • 2 tablespoons (30g) brown sugar
  • 3 eggs, at room temperature
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract or paste
  • 1/4 teaspoon pure almond extract (optional but recommeded)

Toppings (optional):

Instructions

  1. Turn the oven to 350°F/180°C.
  2. Grease or spray an 8-inch (20cm) square pan. Line with a strip of parchment paper wide as the pan, covering the bottom and two sides. This makes it easier to remove from the pan after it’s baked. 
  3. Melt butter in a bowl with the chocolate pieces. You can microwave it in 10 second spurts, mixing well between each one. Or do it in a double boiler making sure the bottom of the bowl is not touching the water. 
  4. Put both sugars in a bowl, add the eggs and mix well with a whisk until it’s frothy, about 1 minute. 
  5. Add the melted chocolate and stir until fully mixed. 
  6. Add vanilla, almond extract and then the sifted dry ingredients (flour, salt, and cocoa powder) in 2 parts. I have them measured and sift them directly over the chocolate mixture, but you can sift them in a different bowl first and then add them. 
  7. Mix well until you have a silky, smooth mixture. 
  8. Pour into the prepared pan and bake for about 20 minutes, until the edges are firm but the center still jiggles. It might take a few more minutes. But don’t bake them until the whole surface is firm because they won’t be fudgy. 
  9. Let cool on a wire rack. I recommend eating them the next day, but that’s hard, I know. So pop them in the fridge for an hour. 
  10. Eat them plain or top with chocolate ganache, dulce de leche or caramel sauce and chopped walnuts before eating. 

Notes

Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.

Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade Oreo cookies known as dark cocoa powder).

Sauces: I use chocolate and dulce de leche. If you haven't tried these two flavors together, you're in for a treat of the best kind.

Resting: I find that most chocolate recipes are better the next day. So, if you can, let these rest in the fridge or at room temperature for a day.

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Resting time:
  • Cook Time: 30 minutes
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American

Find it online: https://vintagekitchennotes.com/best-homemade-brownies/