Have you been searching for the perfect homemade brownie recipe? You can stop here. This recipe for fudgy brownies will stop the endless search for brownie recipes that fail every time.
I promise you that you will not be disappointed this time. And like always, I've got a secret ingredient that will make these extra moist and delicious. But, you need to keep reading.
Unlike other homemade brownie recipes that promise to be chewy, fudgy and moist, this recipe for homemade brownies actually deliver.
As a child, I grew up in a European household. And unlike my friends, where butter, bread, and milk were everyday staples, in our household Nutella was also a staple. That's right the Ferraro Nutella Spread! We used to slap that on two slices of toast bread and take it to school as a lunch sandwich while other kids brought a ham and cheese sandwich.
If you have never heard of Nutella hazelnut spread, it's basically a chocolate spread, much like peanut butter, but made of hazelnuts and cocoa and sugar of course. See the details here.
In hindsight, it probably wasn't the best lunch idea, but I was a kid and it wasn't my lunch everyday either. Now as an adult I make better food choices. But, these homemade brownies definitely hit the spot when I want to be naughty with my nutrition.
Tips and Tricks to Making these Homemade Brownies
How to Measure the Butter
You might ask yourself, how do I measure 10 tablespoons of butter? The answer - there are 8 tablespoons in 1 stick of butter. Lactancia 454 g butter sticks, each stick is 113.5g. When I say 1 stick, I mean there are 4 individually wrapped sticks in a 454g package of Lactancia butter. So then you just need 1 stick and ¼ stick of butter to get 10 tablespoons of butter.
In case you don't buy butter sticks, I've provided you with this amazing chart from Michelle. The browneyedbaker put together this great conversion chart that will help you convert sticks to tablespoons to weight. Michelle also has a printable version which is linked below.
Getting the Baking Pan Ready
Whenever you are getting ready to bake something, the first things you do are:
- Turn on the oven
- Get the baking pan or tray ready
It seems that these are the steps that an experienced baker takes so that time isn't wasted waiting while the oven heat's up or while the batter sits in a bowl. If you are new to baking, you'll want to remember these tips for future baking.
I used a glass baking dish that was 11 x 7 ½ to make these brownies. They came out a little slim. You can use a 9 x 9 baking dish as well. Take some parchment paper and cut it to the size of the bottom of your baking dish and lay it as flat as possible.
Storage of these Homemade Brownies
After you have taken these bad boys out of the oven, make sure that you let them cool down at least 30 minutes. What did I say? Let them cool for 30 minutes! Don't worry, they are not going anywhere.
If you try to eat them right out of the oven they will literally crumble in your fingers. Not to mention burn you. That's the worst, when you can't wait to try something and burn your tongue.
So, no matter how much you are tempted, let them cool before you try them.
As far as storage goes, not sure it's worthwhile to give you tips on this because you probably won't have any left over. In any case, the best way to store them is at room temperature, covered with plastic wrap.
You can keep these on the counter for 3 to 4 days. They will not get hard at all.
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Best Homemade Brownies
- Our ingredients
- Preheat oven to 350°F.
- Line a 9x9 baking dish with parchment paper.
- Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth.
- Add in eggs and vanilla extract and stir to combine ingredients.
- Whisk in warm Nutella until combined and smooth.
- Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
- Stir in whole chocolate chips.
- Pour into prepared pan and smooth out.
- Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.