Best Homemade Brownies

The BEST brownie recipe! With crispy edges, fudgy middles, and rich chocolate flavor, these homemade brownies will disappear in no time.

Jeanine
Donofrio

Phoebe
Moore

Updated: Nov 6, 2026

This brownie recipe has been my go-to ever since I first tried it. These homemade brownies are super fudgy and chewy, with crisp edges and crackly tops. They’re filled with rich chocolate flavor, thanks to a combination of cocoa powder and chocolate chips. They remind me of a better version of the boxed mix brownies I grew up eating, but made entirely from scratch!

I love how easy this brownie recipe is to make. It calls for basic ingredients, and you don’t need a mixer to bring the batter together.

It was originally published in Michelle Lopez‘s cookbook Weeknight Baking, and I first shared it on the blog in 2020. It’s since become a huge reader favorite, with thousands of 5-star reviews. I recently updated this post with more tips for getting the best results from this brownie recipe. I think these are true perfection—glossy, gooey, and chocolatey. I hope you love them too!

Homemade Brownie Recipe Ingredients

In order for this brownie recipe to turn out like (aka better than) the boxed mix, Michelle uses granulated sugar, all-purpose flour, salt, and chocolate chips. Then, she adds these key ingredients:

• 2 eggs + water – Michelle uses a bit of water with the eggs to achieve the moist, gooey texture of boxed mix brownies without any commercial emulsifiers. And because this recipe doesn’t contain any baking powder, eggs are essential for helping the brownies puff up in the oven.
• Powdered sugar – The trick to making homemade brownies that are just like ones from a box! Powdered sugar contains cornstarch, which helps thicken the batter without the chemical additives you’d find in a mix, perfecting the gooey, fudgy texture.
• Unsweetened cocoa powder – Michelle recommends using Hershey’s Special Dark Dutch-processed cocoa powder (I use Whole Foods’ 365 Cocoa Powder). Make sure to sift it if it’s lumpy!
• Oil or melted butter – This recipe calls for canola oil, just like the boxed mix. I often use olive oil because it’s what I keep on hand, and I love the rich flavor. I’ve also tested this recipe with melted unsalted butter instead of oil, and it works perfectly too, adding a nice buttery flavor. When I make these with melted butter, I find that the batter comes out slightly thicker.
• Vanilla Extract – 1/2 teaspoon vanilla really amps up the chocolate flavor.

That’s it! These fantastic homemade brownies are so easy.

Ingredient note: Over the years, many readers have asked why there isn’t baking powder or baking soda in this recipe. These ingredients help baked goods rise in the oven, which creates a cakier brownie texture. For dense and fudgy brownies like these, you don’t need them!

Find the complete recipe with measurements below.

How to Make Brownies from Scratch

First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, oil, water, and vanilla in a large one.

Next, combine the wet and dry ingredients. Sprinkle the dry mixture over the wet one, and fold until just combined. The batter will be thick!

Then, pour the batter into an 8×8-inch or 9×9-inch baking pan lined with parchment paper. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick – that’s ok.

Finally, bake! Transfer the pan to a 325°F oven and bake for 40 to 55 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean. It will still have a film of chocolate batter on the tip. Allow the brownies to cool completely in the pan before slicing and serving. Enjoy!

Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Last time I made these, I doubled the recipe and stored the second batch in the freezer. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!

The Best Pan to Use

An 8×8-inch metal pan is the best choice for this recipe. I love the thickness of the results, and the metal material conducts heat more evenly than a glass pan does. This helps the edges and center of the brownies cook at a similar rate.

• If you use an 8×8-inch glass pan, the brownies will cook more quickly around the edges than they will in the middle. You may need to add an extra 5 minutes to the bake time for the middle to cook. Expect the edges to be firmer.
• If you use a 9×9-inch square pan, the brownies will be thinner. When I use a 9×9-inch, I start checking them at 35 minutes in a metal pan and 40 minutes in a glass pan. They always take a few minutes less than they would in an 8×8 of the same material.

More Favorite Desserts

If you love this easy brownie recipe, try one of these yummy treats next!

• Perfect Oatmeal Cookies
• Easy Sugar Cookies
• No-Bake Cookies
• Best Peanut Butter Cookies
• Blondies
• Zucchini Brownies

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Best Homemade Brownies

rate this recipe:

4.81 from 8240 votes

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Serves 16 brownies

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The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.

Equipment

• 8x8 Baking Dish (this is the one I use so they don't overcook)
• Cooking Spray (I love this avocado oil one from Chosen Foods)
• Parchment Paper (this makes it so much easier to remove the brownies from the pan)

Ingredients

• ▢ 1½ cups granulated sugar*
• ▢ ¾ cup all-purpose flour, spooned and leveled
• ▢ ⅔ cup cocoa powder, sifted if lumpy
• ▢ ½ cup powdered sugar, sifted if lumpy
• ▢ ½ cup dark chocolate chips
• ▢ ¾ teaspoon sea salt
• ▢ 2 large eggs
• ▢ ½ cup canola oil, extra-virgin olive oil**, or unsalted butter, melted
• ▢ 2 tablespoons water
• ▢ ½ teaspoon vanilla extract

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Instructions

• Preheat the oven to 325°F. Lightly spray an 8x8-inch baking dish (or a 9x9-inch dish) with cooking spray and line it with parchment paper. Spray the parchment paper.
• In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
• In a large bowl, whisk together the eggs, oil, water, and vanilla.
• Sprinkle the dry mix over the wet mix and stir until just combined.
• Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 55 minutes, or until the edges are set and a toothpick inserted into the center of the brownies comes out mostly clean. It will still have a film of brownie batter on the tip. (Note: it's better to pull the brownies out early than to leave them in too long. Brownies baked in a 9x9-inch pan will be done sooner than ones in an 8x8-inch pan.)
• Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!

Notes

*If you'd like to reduce the sugar, I've had success with 1 cup granulated sugar instead of 1 1/2 cups. The brownies will cook a bit faster, closer to the low end of the time range, and have a slightly less gooey texture.

**I like to use olive oil because it's what I keep on hand and I enjoy the pairing of olive oil with chocolate. Keep in mind that you will taste it here. For a more classic brownie flavor, use canola oil or melted butter.

***When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely in the pan, for about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge.

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Nutrition Facts

Best Homemade Brownies

Amount Per Serving (1 brownie)

Calories 217 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 21mg7%

Sodium 124mg5%

Potassium 105mg3%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 24g27%

Protein 2g4%

Vitamin A 30IU1%

Vitamin C 0.03mg0%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.