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Overhead photo of Homemade Brownies topped with a drizzle of hot fudge.
5 from 1 vote

Homemade Brownies

These chewy brownies are extra fudgy and delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Cooling Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins
Servings: 15 brownies


  • 1/3 cup Dutch processed cocoa
  • 1/2 cup + 2 tablespoons boiling water
  • 2 oz unsweetened chocolate - finely chopped
  • 4 tablespoons unsalted butter - melted
  • 1/2 cup + 2 tablespoons vegetable oil
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 1/2 cups granulated sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup semi sweet chocolate chips


  • Adjust oven rack to middle lower position. Preheat oven to 350°F. 
  • Line a 9x13 inch pan with foil, leaving a 1-2 inch overhang on all sides so that you can easily remove the brownies. Spray the foil with nonstick cooking spray.
  • In a large bowl whisk the boiling water and cocoa powder until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Next, whisk in the butter and oil. (Mixture might look clumpy and curdled). 
  • Whisk in the eggs, egg yolks, and vanilla, stirring until smooth. 
  • Whisk in the sugar until thoroughly combined. Using a spatula fold in the flour, salt, and chocolate chips. Do not overmix. 
  • Transfer the batter to the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake as that makes brownies dry.
  • Remove pan from the oven and place on a wire rack to cool completely. (about 1 ½ hours).
  • When ready to slice and serve remove the foil liner, lifting the brownies out of the pan. Cut serve!


  • Make sure to finely chop the unsweetened chocolate, this helps it melt easier and faster when stirred into the warm water + cocoa mixture.
  • To check for doneness use a toothpick. Insert the toothpick in the center of the brownies, if there are a few moist crumbs clinging to the toothpick the brownies are done baking. If the toothpick comes out clean they are over-baked.
  • Do not over bake brownies. Doing so will result in dry, chalky brownies.
  • You can use a smaller pan such as a 9"x9" or 8"x8" brownie pan for very thick brownies, however the baking time will vary.
  • You can substitute bittersweet chocolate for the unsweetened chocolate, however you will lose some of the intense chocolate flavor.
  • I love to eat brownies with a scoop of vanilla ice cream and homemade hot fudge sauce! 
Recipe adapted from Cook's Illustrated.


Calories: 404kcal (20%), Carbohydrates: 53g (18%), Protein: 4g (8%), Fat: 21g (32%), Saturated Fat: 14g (70%), Cholesterol: 57mg (19%), Sodium: 130mg (5%), Potassium: 155mg (4%), Fiber: 3g (12%), Sugar: 38g (42%), Vitamin A: 166IU (3%), Calcium: 23mg (2%), Iron: 3mg (17%)