Looking for the best homemade brownies recipe? Yes, really. This from scratch recipe is everything: Fudgy, chewy and with that awesome brownie crackle on top!
You’ve come to the right place for the most amazing of chewy and fudge desserts!
These are made from scratch with a simple and easy batter full of melted chocolate, chopped pecans and two kinds of chocolate chips.
The rich cocoa taste in these is unbelievable and they turn out as gooey and moist as possible.
Are brownies awesome or what?! All this chocolatey, fudgy, chewy, gooey goodness crammed into one bite – irresistible!
Though I have to warn you: If you don’t handle recipes containing lots of sugar/butter/chocolate and the such well then I suggest you have someone else make then for you.
Because while not actually making them is an option, not trying them most certainly isn’t! They are the best brownies in the entire world after all!
Speaking of ridiculous ingredient amounts – I usually make these Brownies at ski camp a.k.a. 50 people wanting to eat 24/7 a.k.a. Branimir and me in the kitchen from morning to night.
The first time we cooked at this camp I was totally overwhelmed by the masses of food we had to handle. Actually it gets me every time.
Desserts are the worst. Cream 60 eggs with an infinite amount of sugar? At first it’s scary, then it gets fun and by the end of the week I’m all like “What, just 12 cups of butter? That can’t be right!”
But the best part is going back home and cooking for just two people.
The first weekly shopping trip usually ends with us thinking we couldn’t possibly survive with such little food for more than a day. When in reality we could probably go on a year-long expedition to the North Pole and still manage to gain weight.
And oh, the cooking…
I have to remind myself every time for the first week or so that stir-fry vegetables for Branimir and me don’t require a cup of oil. And that there’s absolutely no use in making a pound of Spaghetti (or two, of three…) if it’s just the two of us.
So when a woman last year asked me for the brownie recipe (because they are that good and everybody eats at least ten in one sitting – well, no, not ten, but most certainly more than one!) I had to go get my ski camp food folder and try to convert a recipe intended for about 80 servings into one for about 12 servings.
To say I was a bit embarrassed to show an ingredient list containing about as many calories as one person requires in a lifetime would be a gross understatement…
Now I have since perfected this recipe for a small batch (OK, more like regular size batch) and I’m sharing it with you today!
Because how could I keep it from you – we all are virtual foodie friends after all and real friends don’t keep the best brownie recipe to themselves. That would just be plain rude!
Gaaaah, just look at them!
They are just moist enough in the middle and get that crackly top every real brownie needs, not to mention the vast amounts of chocolate chips (there are white ones in there too!) and pecans.
They really are quite the beauties and would totally win a brownie beauty pageant.
Guys, I got to stop here or else I’ll get out the original recipe and eat nothing but brownies for the rest of my life!
- 10.5 oz semi sweet chocolate
- 6 tablespoons butter
- 3 eggs
- 3/4 cups sugar
- Pinch of ground vanilla, OR seeds from 1/2 a pod OR a few drops vanilla extract
- Pinch of salt
- 1 cup flour
- 1/2 cup pecan nuts, roughly chopped
- 1/2 cup white chocolate chips
- Preheat the oven to 300°F and line an 8x8 inch baking pan with parchment paper.
- Melt the chocolate and butter together.
- Cream together the eggs, sugar, vanilla and salt in a medium bowl. Vigorously whisk in a small amount of the chocolate mixture to temperate the eggs before mixing in all of it.
- Sift in the flour. Fold in the pecans and white chocolate chips.
- Pour the batter into the prepared pan and bake for 35-45 minutes, depending on how fudgey or set you like your brownies.