Recipe

Gourmet Homemade Brownies

Deep cocoa, crackly top, and a glossy chocolate bite with crisp edges and a fudgy center. These are bold, grown-up brownies made with widely available ingredients.

By Matt Campbell

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Some brownies are sweet and fine, like a decent chocolate cake that took a wrong turn. These are not those brownies.

This is a gourmet homemade brownie recipe that leans hard into flavor: dark cocoa, real melted chocolate, a pinch of espresso to wake everything up, and just enough salt to make you go back for “one more corner” and then mysteriously lose track of time.

The vibe here is relaxed and low-drama. It is basically one pot for the melty chocolate situation plus one bowl for the dry ingredients, then we bring them together and bake until the top goes shiny and crackly. You will get crisp edges, a fudgy center, and that moment where the knife comes out with a few sticky crumbs and you know you nailed it.

Why It Works

Bold chocolate flavor from using both melted dark chocolate and Dutch-process cocoa.
That classic crackly top by starting to dissolve sugar into the warm chocolate-butter mixture and whisking eggs until glossy.
Fudgy, not gummy with a tender crumb from cornstarch and a careful bake time.
Big texture payoff with crisp edges, soft center, and optional toasted nuts for crunch.

Bonus: these taste even better after they cool, which is great news if you want clean cuts and a bakery-style look.

Pairs Well With

Storage Tips

How to Store Brownies

Room temperature: Store in an airtight container for up to 4 days. Place parchment between layers to protect the crackly tops.
Refrigerator: Up to 1 week. The brownies will firm up. Let them sit at room temp 20 to 30 minutes before serving for the best texture.
Freezer: Wrap individual squares tightly in plastic wrap, then place in a freezer bag for up to 2 months. Thaw at room temp. For a warm brownie moment, microwave a thawed square for 8 to 12 seconds.

Little trick: If your brownies feel a touch dry after a day or two, serve with a scoop of ice cream or warm them briefly. Chocolate forgives, especially with help.

Common Questions

How do I get that shiny, crackly brownie top?

Two things matter most: a warm chocolate-butter mixture (so the sugar starts dissolving) and vigorous whisking once the eggs go in until the batter looks glossy and slightly thick. That combo creates a thin, meringue-like layer that bakes into the crackly top.

Can I use natural cocoa powder instead of Dutch-process?

Yes. Use it as a 1:1 swap. The brownies will be a bit lighter in color and the flavor can taste a little sharper compared to Dutch-process, which is often smoother.

How do I know when brownies are done without overbaking?

Look for set edges and a center that is no longer shiny-wet. A toothpick should come out with sticky crumbs, not raw batter. If it comes out totally clean, you likely went a bit far.

Can I add mix-ins?

Absolutely. Stick to about 3/4 cup total so the batter still bakes evenly. Chocolate chunks, toasted walnuts, pecans, or even crushed pretzels are all welcome here.

Why add espresso powder?

It does not make the brownies taste like coffee. It makes them taste more chocolatey. If you do not have it, skip it. The brownies will still be great.

Can I use glass or ceramic instead of a metal pan?

You can, but the edges will be softer and the bake time usually runs longer. If using glass or ceramic, drop the oven temp to 325°F and start checking around 28 minutes.

Can I melt chocolate chips instead of bar chocolate?

Yes. Bar chocolate melts the smoothest, but chips work in a pinch. If your melted mixture looks a bit thick, just keep it warm and stir until glossy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch metal baking pan (for the best edges)
Parchment paper
Medium saucepan or microwave-safe bowl (to melt chocolate and butter)
Mixing bowl
Whisk and rubber spatula
Fine-mesh sieve (optional, for lump-free cocoa)
Cooling rack

I started making brownies as a “quick dessert” and somehow turned it into a full personality trait. It is the perfect kitchen project because it rewards tiny upgrades. Brown the butter a little, swap in darker chocolate, hit it with flaky salt, and suddenly you have a pan that tastes like it came from a bakery with a line out the door.

These are my go-to when I want something that feels a bit fancy without turning my kitchen into a crime scene. They are the kind of brownies you bring to a gathering and people quietly hover near the pan, pretending they are just “passing by.”

Gourmet Homemade Brownies

( Reviews)

Prep Time 15 minutes

Cook Time 22 to 28 minutes

Total Time 1 hour 15 minutes

Servings 16 brownies (cut into 16 squares)

Ingredients

1/2 cup (113 g) unsalted butter
6 oz (170 g) dark chocolate (60 to 72%), chopped
1 cup (200 g) granulated sugar
1/4 cup (50 g) light brown sugar packed
2 large eggs (room temp if possible)
1 large egg yolk
2 tsp vanilla extract
3/4 cup (95 g) all-purpose flour
1/2 cup (45 to 50 g) Dutch-process cocoa powder
1 Tbsp cornstarch
1/2 tsp fine sea salt
1 tsp espresso powder (optional, but highly recommended)
3/4 cup (120 g) chocolate chunks or chips (optional, for puddles)
1/2 cup (60 g) toasted walnuts or pecans (optional)
Flaky salt for finishing (optional, but very good)

Note: If you are using salted butter, reduce the added salt to 1/4 teaspoon. If you only have table salt, use about 1/4 teaspoon (it is saltier by volume).

Instructions

Preheat and prep. Heat oven to 350°F. Line an 8x8-inch metal pan with parchment, leaving overhang so you can lift the brownies out later. Lightly grease the parchment.
Melt butter and chocolate. In a small saucepan over low heat, melt the butter. Add chopped dark chocolate and stir until smooth and glossy. Remove from heat and let it cool for 3 to 5 minutes, so it is warm but not scorching.
Whisk in sugars. Add granulated sugar and brown sugar to the warm chocolate mixture. Whisk vigorously for 45 to 60 seconds, until the mixture looks glossy and the sugar feels like it is beginning to dissolve (it can still feel a little gritty).
Add eggs and vanilla. Whisk in the eggs and yolk one at a time, whisking vigorously after each addition until the batter looks thicker and glossy. You are looking for a satiny batter that briefly ribbons off the whisk. Whisk in vanilla.
Mix dry ingredients. Sift the cocoa powder (and flour, if you feel like being extra) into a bowl to dodge stubborn lumps. Whisk in flour, cornstarch, salt, and espresso powder (if using) until evenly combined.
Combine gently. Fold the dry ingredients into the wet mixture with a rubber spatula just until you stop seeing streaks of flour. Do not overmix. Fold in chocolate chunks and nuts if using.
Bake. Spread batter evenly in the prepared pan. Bake for 22 to 28 minutes, until the edges are set and a toothpick inserted in the center comes out with sticky crumbs but no raw batter. If the center still looks glossy-wet, give it 2 more minutes and check again.
Salt and cool. Sprinkle with flaky salt (optional). Cool in the pan for at least 30 minutes, then lift out and cool another 15 to 20 minutes for cleaner slices. For the neatest bakery-style cuts, cool completely.
Slice like a pro. Use a sharp knife and wipe it between cuts. For extra clean edges, chill the brownies for 20 minutes before slicing.

Texture dial: For fudgier brownies, pull them at the early end of the bake window. For a slightly firmer center, go 1 to 2 minutes longer, but do not chase a clean toothpick.

Nutrition information is estimated.

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