Homemade Brownies
Easy recipe for homemade brownies with whipped chocolate sour cream frosting! They're chewy, fudgy brownies made from scratch in one pot!
Servings: 15 brownies
Cost: $10
Ingredients
Homemade Brownies
- 4 ounces unsweetened chocolate 4 ounces is the entire bar of chooclate
- 2 tbsp butter unsalted (salted will be fine too though)
- 2/3 cup oil vegetable or canola
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 or 9×9-inch square baking pan with butter and line the bottom with parchment paper for easy removal.
- Mix the dry ingredients: In a small bowl, whisk together the flour, salt, and baking powder. Set aside.
- Melt the chocolate and butter: In a medium saucepan over low heat, add the chopped unsweetened chocolate and butter. Stir constantly until fully melted and smooth. Don’t rush this step—low and slow prevents burning.
- Stir in oil: Once the chocolate mixture is smooth, stir in the oil until fully combined.
- Add sugar and eggs: Off the heat, add the sugar and eggs to the chocolate mixture. Stir well with a wooden spoon or spatula until the mixture is glossy and the eggs are fully blended in.
- Add vanilla: Stir in the vanilla extract.
- Fold in dry ingredients: Gently fold the flour mixture into the chocolate mixture until just combined. Avoid overmixing to keep the brownies fudgy.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool and frost (optional): Let the brownies cool completely in the pan on a wire rack. If desired, frost with chocolate sour cream frosting. They're delicious with or without!
Notes
Storage
Room Temp: Store brownies in an airtight container for 3 to 4 days to keep them soft and chewy.Fridge: Keep in the fridge for up to a week. Bring to room temp before serving for the best texture.
Freeze: Freeze unfrosted brownies for up to 3 months. Wrap individually and thaw at room temp.
Nutrition
Serving: 12g | Calories: 308kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 189mg | Potassium: 123mg | Fiber: 2g | Sugar: 27g | Vitamin A: 119IU | Calcium: 29mg | Iron: 2mg
