This easy brownie recipe makes moist and chewy brownies that are pretty hard to resist. It’s actually the first brownie recipe that I ever made from scratch! Even after all these years, I still come back to this simple recipe.
Looking for more brownie recipes? Try my just-like-box-mix brownies recipe, or these fudgy homemade brownies!
Homemade Brownies
I think the awesomeness of brownies tends to be overlooked – even by me. There are so many recipes dressing them up recently (and I’m totally into those!) that I think a plain old brownie is getting forgotten. And the truth is, a good brownie is hard to resist. Like many delicious treats, I could sit down with a pan of them and not stop until they’re gone.
This brownie is actually the first one I’ve made from scratch. Imagine that! And it’s quite tasty. Before they are totally cooled (like in the pictures), they are gooey and all melty. But as they cool, they firm up a bit and get a little more cake-like and crumbly. They are still very moist though and a nice in-between of cakey and fudgy. And totally addicting.
I hear the sign of a good brownie is the nice little crust on top of them and these brownies definitely have that. To give you that great crust, there’s one step you need to pay attention to – the mixing of the butter and sugar. There’s a little bit of heating involved in order to dissolve the sugar. The sugar won’t completely dissolve, but the mixture should take on a shiny appearance when it’s done. I used the microwave instead of pan to speed up the process. 🙂
The other thing to note when making these is the chocolate chips that are included. You have a few options. I prefer to them to be a little more melted so that they spread out in the brownies a little bit, but aren’t completely incorporated. To achieve that, I microwave them until they are nice and soft, but not totally melted. You don’t have to melt them at all if you like your brownies chunky. You could also totally melt the chips if you want them fully incorporated. The choice is yours!
PrintMoist and Chewy Brownies
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: About 18 Brownies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy brownie recipe makes moist and chewy brownies that are pretty hard to resist. It’s actually the first brownie recipe that I ever made from scratch! Even after all these years, I still come back to this simple recipe.
Ingredients
- 4 eggs
- 1 1/4 cups cocoa
- 1 tsp baking powder
- 1 tsp espresso powder
- 1 tbsp vanilla
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 2 cups chocolate chips
- 1 1/2 cups flour
Instructions
Nutrition
- Serving Size: 1 Brownie
- Calories: 381
- Sugar: 39.4 g
- Sodium: 19.1 mg
- Fat: 19.3 g
- Carbohydrates: 52.8 g
- Protein: 5.4 g
- Cholesterol: 68.4 mg
Keywords: moist and chewy brownies, easy homemade brownies, easy brownies recipe, chewy brownies recipe, best brownies recipe
Filed Under:
Recipe slightly modified from King Arthur Flour.
Enjoy!
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This brownie had a really great chewy/fudgy texture but we found this to be too sweet and one note. I believe the recipe should include some salt for balance. My 7 yr old, who loves any brownie, usually, would not eat any beyond her first taste. Still looking for the perfect from scratch brownie recipe.
AMAZING brownies!! I love a rich chewy brownie and these fit the bill perfectly! Absolutely delicious!!!
is it possible to make this without the espresso powder?
yes, you can just leave it out if you’d like.
Hi, can you please suggest alternative for eggs? I love your recipes, have an egg allergy. Unfortunately couldn’t try.Thanks in advance:-)
I haven’t done any baking without eggs, so it’s hard for me to advise. I’ve heard tofu can be a good replacement, but you’d have to look up how to actually do the replacement.
Made these tonight…I had no espresso powder and used 1/2 regular cocoa powder and 1/2 dutch process….sooo yummy..a chocolate lovers dream ????
I did this today and it turned out just lovely.. Thank you so much..!!!! ❤️❤️
Can I replace the espresso with instant coffee powder? thanks!
Yes, that should be fine.
Easy receipt! Thanks so much for sharing everyone enjoys them. I substituted nutella for the semi sweet chips and cut the sugar down by half. Phenomenal! I just love your blogs! God bless.
P.S. … I LOVE the “Scripture”!!!!!! God bless!
I was wondering what I can replace the espresso powder with. I dislike coffee greatly and even THAT is an understatement!
You can just leave it out. Most people don’t even taste it, but it tends to accentuate the chocolate flavor.