Do you love brownies as much as we do? This homemade brownie recipe has the perfect combination of crunchy outside, with a thick fudgy middle. There’s even a little crunch with the addition of chocolate chips.
We’ve previously shown you how to make muffin tin brownies, stenciled brownies, and brownie sundaes. We’ve even done the healthy brownie experiment. There is nothing healthy about the brownies we’ll be sharing with you today, ha!
Which brownie square is your favorite? Are you a corner with the crunchy sides but fudgy center person? Or do you prefer the center without the crunchy sides? I’m a corner person. I love the two different textures.
Tips for making brownies
- The more fats you add to your brownie recipe, the fudgier the brownies will be.
- Metal pans bake quicker than glass.
- Add parchment paper to the bottom of your brownie tin so they are easier to remove.
- Don’t over mix the batter.
- If you use a large glass bowl and whisk, you cut down on the number of dishes you’ll have.
- The thicker your brownie mix in the tin the longer it will take to bake.
How to make our homemade brownie recipe:
These brownies are made with a combination of semi-sweet chocolate chips and unsweetened cocoa powder. I like to melt half the chocolate chips with the butter before adding the rest of the ingredients. This makes them extra chocolatey.
After whisking in the cocoa powder, you need to whisk in the sugars too.
Then add the eggs and coconut extract. You can also use vanilla extract, and I probably would have used that, but discovered I was all out. So, I used coconut and the recipe turned out delicious.
The final step is to gently stir in the flour, baking powder, and remainder of the chocolate chips. Don’t over mix though, stop as soon as they are mixed through.
Pour the brownie mix into a metal brownie tin that’s been greased and lined with parchment paper, and then bake.
Bake according to the thickness of the brownie mix. For example, I used an 8×8″ square pan. The brownie mix had to be baked for close to 50-minutes. If you use a 9×9″ pan, then you’ll bake for 25-30 minutes.
Can you freeze brownies?
Brownies that have just been baked should be eaten within a couple of days. However, if you plan on saving some for later you can freeze them. Just don’t cut them, wrap them tightly in plastic wrap, and put them into an airtight container or freezer bag. They will store for up to 3 months.
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How to make thick fudgy brownies with a crunchy outside.
- 1 cup salted butter
- 1 cup semi-sweet chocolate chips I prefer Ghirardelli
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar packed
- 4 eggs room temperature
- 1 tbs coconut extract
- 1 cup all-purpose flour
- 1 tsp baking powder
Preheat oven to 350F.
Grease a square 8x8" metal pan and line the bottom with parchment paper.
Melt the butter in a large glass bowl with 1/2 of the chocolate chips.
Cool the melted chocolate mixture just a little and then whisk in the cocoa powder followed by the grandulated and brown sugars.
Add the eggs and coconut extract, continuing to whisk the ingredients together.
Carefully fold in the baking powder, flour, and remaining chocolate chips. Don't over mix.
Bake for approximately 50-minutes (less if you use a larger pan). If you put a skewer in the center it should come out clean and the brownie batter should no longer wobble.