Brownies from Scratch

I have never had much luck making brownies from scratch and have used the Ghirardelli Chocolate Brownie Mix when I am in a hurry to get a dessert on the table.  But not today, I wanted to finally master a recipe from scratch to add to my repertoire. So I asked my good friend Lisa for a recommendation and she told me she makes the SoNo Brownies from The SoNo Baking Company Cookbook.  They were super easy to make and they came out rich, chocolaty, with a flaky top.  There is nothing better than a really good brownie!

SoNo Brownies Scratch
SoNo Brownies Scratch
SoNo Brownie Recipe

PRINT recipe

  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened Cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • pinch of baking soda
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350° F degrees and place rack in the middle of oven.  Butter or spray a 8×8 square baking dish
  2. In a bowl combine flour, cocoa, baking powder, baking soda and salt
  3. In a saucepan melt the butter.  Remove from heat and add sugar, corn syrup whisking until combined.  Add the eggs one at a time, mixing thoroughly. Add vanilla. Add flour mixture and whisk until blended together.
  4. Fold in chips.
  5. Spread mixture evenly in prepared pan
  6. Bake for 30 minutes or until cake tester comes out clean.

Note: I made a double batch and froze half of the cooked brownies in individual portions.  I let them come to room temperature before serving and they were delicious!

*Photographs by Ridgely

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  1. Try adding some espresso powder next time–it enhances the flavor of the chocolate. A tip I learned from Ina Garten.

  2. it doesn’t say when to add the corn syrup??

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