Best Homemade Brownies

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

Best Brownie Recipe

For years, I couldn’t seem to find a recipe for brownies that met my standards. Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid – super fudgy, moist, and chocolaty, with crispy edges and crackly tops. But the thing is, these brownies didn’t come from a recipe. We always made them from a box. Nowadays, I prefer to bake from scratch, but no brownie recipe I tried could live up to the chocolate brownies of my childhood.

So this fall, as I flipped through Michelle Lopez’s new book Weeknight Baking, her recipe for Boxed Mix Brownies, From Scratch caught my eye. Would I finally be able to make homemade brownies that would be just as delicious as the ones from a box?

The verdict: yes! I’ve had this brownie recipe on repeat since the first time I tried it. It calls for basic pantry ingredients, and it’s hardly more difficult than using a mix. As for the brownies, they’re true perfection – glossy, fudgy, and filled with rich chocolate flavor. Trust me, you’re going to want to make them ASAP!

Another thing you should do ASAP is check out Weeknight Baking! This book is packed with crave-worthy recipes that are meant for busy weeknights. Each one comes with fun variations (I have my eye on the matcha snickerdoodles) as well as tips for becoming a more efficient baker. After years of juggling a 9-to-5 job and running her blog, Hummingbird High, Michelle is full of wisdom on how to bake on a busy schedule. She writes, “We’re all doing the best we can with what we have. And I’m going to help you bake any night of the week that works for you.” If you love baking, you’ll love this book.

Recipe for Brownies ingredients

Homemade Brownie Recipe Ingredients

Back to Michelle’s recipe for brownies! In order for it 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.
  • Unsweetened cocoa powder – Michelle recommends using Hershey’s Special Dark Dutch-processed cocoa powder (I used Whole Foods’ 365 Cocoa Powder). Make sure to sift it if it’s lumpy!
  • Oil – While many recipes for brownies use unsalted butter, Michelle’s calls for canola oil, just like the boxed mix. I use olive oil because it’s what I keep on hand, and I love the rich flavor.
  • Vanilla Extract – 1/2 teaspoon vanilla really amps up the chocolate flavor.

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

How to make brownies from scratch

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, olive oil, and water in a large one.

Dry ingredients in a mixing bowl

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!

Homemade brownies batter

Then, pour the batter into an 8×8 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.

Pouring batter into a pan

Finally, bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow the brownies to cool completely 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!

Chocolate brownies Brownies on parchment paper

Best Brownie Recipe Tips

  • Better chocolate chips = better brownies. In her book, Michelle writes that one of the biggest secrets to making great brownies is using large, good-quality chocolate chips. She recommends Ghiradelli’s 60% Cacao Bittersweet Baking Chips, while I love Enjoy Life’s Dark Chocolate Morsels. Either brand would fantastic in this recipe!
  • It’s better to pull them out too early than to leave them in too long. No one likes dry brownies, so err on the side of caution when you’re making this recipe. Bake them until a toothpick inserted comes out with just a few crumbs attached. If you’re on the fence, go ahead and take them out of the oven. They’ll continue to firm up as they cool!
  • Wait for them to cool. Try your best to resist eating these guys straight out of the oven. Letting them cool makes them gooier and fudgier, and they’ll be less likely to crumble when you slice them. Plus, they’ll have an even richer chocolate flavor. Trust me, it’s worth the wait!

Weeknight baking book

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

Best recipe for brownies

Best Homemade Brownies

rate this recipe:
4.96 from 520 votes
Prep Time: 5 mins
Cook Time: 45 mins
Serves 16 brownies
The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.

Ingredients

  • 1 1/2 cups granulated sugar*
  • 3/4 cup all-purpose flour
  • 2/3 cup cocoa powder, sifted if lumpy
  • 1/2 cup powdered sugar, sifted if lumpy
  • 1/2 cup dark chocolate chips
  • 3/4 teaspoons sea salt
  • 2 large eggs
  • 1/2 cup canola oil or extra-virgin olive oil**
  • 2 tablespoons water
  • 1/2 teaspoon vanilla

Instructions

  • Preheat the oven to 325°F. Lightly spray an 8x8 baking 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, olive 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 42 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). 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.
**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 neutral flavor, use canola oil.
***When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely, 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.

 

408 comments

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  1. 5 stars
    jeanine!!! i love this post so much and how you really broke down the recipe step-by-step. thank you for baking from my cookbook!

    • Jeanine Donofrio
      01.28.2020

      We’re obsessed! They’re so good and so easy – I’ve made them for everyone I know 🙂

      • Meriyll
        07.11.2020

        Hi. Can i use coconut oil instead the canola or olive oil?

        • Jeanine Donofrio
          07.11.2020

          Hi Meriyll, you can use melted coconut oil.

        • Robin
          07.15.2020

          5 stars
          I did this a few months ago and my boyfriend (who is a super taster) tasted the coconut. I couldn’t tell and I love coconut and chocolate anyway. He didn’t love it but if you use refined, it won’t have any taste…

        • Merrilee Hupp
          07.20.2020

          I did. will let u know as soon as 2 hrs cooling is up!

        • leah
          07.20.2020

          Meriyll, hi I had no canola oil and I just used avocado oil, but yes malted coconut oil would work to.

  2. Courtney
    01.28.2020

    Oh my God. Once again, the perfect thing for me to make right now. You are so awesome. I need to go to the store and get some of the ingredients, and then I will hopefully let you know how they came out. Thank you.

    • Jeanine Donofrio
      02.03.2020

      Haha, I hope you enjoy the brownies!

    • Sherry Durham
      07.21.2020

      Waiting for cooling I will not make 2 hours I can assure you! They smelling fabulous, I used Godiva choc chips so I’m super excited to try them!

  3. Beth Ann
    01.28.2020

    Hi Janine!
    These definitely include some intriguing ingredients. Can’t wait to try.
    I will definitely let you know my results.
    Do you have any suggestions of how you wrap to freeze?
    Thanks!

    • Jeanine Donofrio
      02.03.2020

      Hi Beth Ann, I slice them and then wrap them in foil. To thaw, either leave them at room temp or pop in the microwave.

  4. Joseph
    01.29.2020

    I love the simple process to make them. I will try it myself.

    • Isaac
      05.11.2020

      These are the best brownies I’ve ever made! Everyone loves it and it has the perfect texture and its not too hard to bake! Thank you soooo much!

      • Melinda
        06.20.2020

        Could you double this and use a 9×13 pan?

        • Jeanine Donofrio
          06.20.2020

          Hi Melinda, they’d be thicker so you will at least have to bake them longer. I’m not sure if the batter will be too thick to bake thoroughly since a 9×13 pan isn’t exactly double the size.

    • An
      07.24.2020

      I have a 7 in round pan. How long should I bake it for?

      • Jeanine Donofrio
        07.24.2020

        I’m not sure they’ll bake fully in a 7-inch round pan.

  5. Bri Schneider
    01.30.2020

    5 stars
    Made these for some friends last night and they were a huge hit! I didn’t have an 8×8 pan so I used the closest thing I had to it, so they came out a little flatter than your pictures show. But they were still amazing! It also makes me feel better knowing all the ingredients that are going into them verses the boxed brownies.

    • Jeanine Donofrio
      02.03.2020

      So glad you loved these too 🙂

  6. Trish
    01.30.2020

    Do you think using gluten free flour like Cup for Cup would be ok?

    • Alison
      04.19.2020

      I have used Bobs Red Mill GF flour on this recipe twice now- so delicious!!

  7. Marie
    01.31.2020

    5 stars
    Oh la la, as we would say here in France. It was so easy to make and so good to eat :-). I put much less granulated sugar than indicated and it was still delicious ! Thanks !

    • Jeanine Donofrio
      02.03.2020

      I’m so glad you loved the brownies!

    • Anita
      02.08.2020

      I was wondering that ! I always cut the sugar in half in any dessert I make. Good to know it still worked !

  8. Megan
    02.08.2020

    Made these tonight and I was blown away. I would always prefer to skip the boxed mixes but considering how good and easy boxed brownies are I had never ventured to make them from scratch. I will never buy a mix again – these brownies were perfect. Fudgy, crackly, rich but not too … and the sweetness was perfect. I didn’t have powdered sugar on hand so I threw 1/2 cup of granulated + 1/2 tsp corn starch in my Vitamix and used that! Went over perfectly. Thank you for this post and this recipe!

  9. Roxane
    02.09.2020

    5 stars
    Jeanine another winning recipe and thanks to Michelle for the original one and you for passing it on. Just made this to bring to my daughter, her husband and two grandkids tonight. And of course I had to eat one first. They are delicious. I didn’t have any cooking spray on hand and really don’t like to use it so I rubbed a tiny bit of olive oil into the pan and on top of the parchment paper which I found a bit unwieldy when I tried to make it fit in the pan. Perhaps I am doing it wrong as I tried to make it go up all sides. Anyway would it work to just grease the pan or grease and flour it. Do not plan to buy cooking spray as I never use it. Thanks.

    • Roxane
      02.11.2020

      5 stars
      PS: Or can you just put the parchment paper down without spraying/oiling both sides

    • Jeanine Donofrio
      02.11.2020

      Hi Roxane, I’m so glad you loved the brownies! I cut my parchment paper so that it’s an 8″ strip so that it lays flat in the pan and goes up 2 of the sides, not all 4. You’ll be left with 2 edges that don’t have parchment – I just grease those a little bit and it works out fine. I agree, cooking spray isn’t necessary if you just brush some olive oil.

      The first time I made these I forgot to use parchment altogether – if you grease the pan well enough, they should slice out just fine.

      Hope that helps!

      • Roxane
        02.11.2020

        5 stars
        Thanks this is really helpful. My grandchildren and their parents loved this. My daughter especially liked the extra saltiness with the sweet that the sea salt provided. I might try it next time with a tad less of the sea salt (1/2 tsp instead of 3/4) as I found it just a smidge too much salt for me using sea salt. (But then I don’t use a lot of salt so perhaps that is why). Either way easy to make and a great dish to bring for a yummy dessert.

        • Sonja
          06.02.2020

          4 stars
          I agree! I just made these and I think the salt was too much, but I only had coarse sea salt on hand.

          • Jeanine Donofrio
            06.02.2020

            Hi Sonja, coarse sea salt tastes a lot saltier than fine sea salt, so I’d definitely recommend using fine if you can next time.

  10. Erica
    03.22.2020

    5 stars
    I just ordered your everyday cookbook!

    • Jeanine Donofrio
      03.23.2020

      Yay!! I hope you love it! xoxo

  11. Alison
    03.23.2020

    Will this recipe work in a muffin tin?

    Thank you! 🙂

    • Jeanine Donofrio
      03.24.2020

      I can’t see why not!

    • Jeanine Donofrio
      03.24.2020

      the baking time might have to be adjusted, I’d check them a little earlier than the time written.

      • Alison
        04.19.2020

        Thank you! I have made these twice now- delicious!

      • Alison
        04.19.2020

        5 stars
        P.s. I have never used olive oil in baking before, so I was hesitant… but my husband and I LOVE these. We use GF flour.
        🙂

        • Jeanine Donofrio
          04.22.2020

          I’m so glad you loved them (and the cookies from the book too!) What type of GF flour did you use?

          • Alison
            05.11.2020

            5 stars
            I used Bob’s Red Mill GF flour. 🙂

      • Alison
        04.19.2020

        P.P.S. I made your lemon lavender shortbread cookies in your new cookbook- also so good!!!

      • Joanna
        06.14.2020

        5 stars
        I am so happy I found this recipe!! These are a perfect combo of fudgy and chewy. This is my new go to recipe.

  12. J. Momma
    03.28.2020

    5 stars
    I couldn’t believe how good they are. OMG!! BEST BROWNIES EVER!! Sadly these won’t last long. Thanks for sharing this yumminess! It will be my go to recipe from here on out.

    • Jeanine Donofrio
      03.29.2020

      Ha, I’m glad you loved them like we do!

  13. Dorothy
    03.31.2020

    5 stars
    I am in chewy brownie heaven! I halved the recipe, spread the batter out on the baking sheet and watched it like a hawk. It was done in 30 minutes. Superb!

    • Jeanine Donofrio
      03.31.2020

      Hi Dorothy, I’m so glad you loved them!

    • May
      05.03.2020

      I tried these last night but is the recipe correct? No baking powder or baking soda? I left it in for 45 minutes and it was only cooked on the edges. Is it maybe 325 conv?

      • Jeanine Donofrio
        05.03.2020

        Hi May, correct, there’s no baking powder or soda. Instead, the cocoa powder acts as the leavening agent. I’ve baked them in a non-convection oven countless times, they should be chewy around the edges and fudgy in the middle (ie, they’re not cakey at all).

    • Jadey
      05.13.2020

      5 stars
      Went for the 5 star rating recipe and it’s a winner!!!! Delicious and easy!! Thanks for sharing.

      • Jeanine Donofrio
        05.15.2020

        I’m so glad you loved them!

  14. Marcy
    04.01.2020

    5 stars
    Hi there! No sea salt on hand..will regular table salt work the same?

  15. Keilani Chargualaf
    04.01.2020

    Hey , would I be able to use pure cane sugar instead of granulated sugar?

    • Jeanine Donofrio
      04.02.2020

      yep, you can!

  16. Jeanine Donofrio
    04.02.2020

    Hi Christine, I really like the flavor of chocolate and olive oil together (I use an every day type that’s not expensive) – you could use canola oil or a neutral tasting vegetable oil if you prefer.

  17. roe
    04.03.2020

    1 1/2 cups of sugar seems like a lot… what would your recommendation be if i were to halve that? would i still use the same amount of the other ingredients or top up with one of them?

    thanks

    • Jeanine Donofrio
      04.03.2020

      Hi Roe, these are definitely a treat (and not a “healthy” brownie) :). I haven’t tried them with less sugar so I can’t say how the texture would change.

  18. Brittany
    04.06.2020

    5 stars
    These brownies are amazing! They are so simple and delicious! Thank you so much for a great recipe!

    • Jeanine Donofrio
      04.27.2020

      Hi Brittany, I’m so glad you loved them!

  19. Natasha
    04.06.2020

    I want to make this recipe! Those brownies look absolutely delicious! I have one question though. How much powdered sugar do you use? I didn’t see anywhere in the post where it says how much to use. Do I just split the amount of sugar the recipe calls for between granulated and powdered?

    • Natasha
      04.06.2020

      Never mind! I reread the recipe and saw powdered sugar 🙂

  20. Katie
    04.06.2020

    I meant to post 5 stars!!

    • Jeanine Donofrio
      05.15.2020

      I’m so glad you loved them!

  21. Jeanine Donofrio
    04.08.2020

    Hi Laura, I’m so glad you loved the brownies!

  22. Jeanine Donofrio
    04.08.2020

    Hi Katie, I’m so glad you loved them!

    • Jeanine Donofrio
      04.09.2020

      I’m glad you enjoyed them! I use olive oil because that’s what I keep on hand.

  23. Fifi
    04.15.2020

    5 stars
    These are the best brownies I ever made/ate! I’ve tried lots of recipes and this beats them all. It will definitely be my go-to for brownies from now on. ♡

    • Jeanine Donofrio
      05.15.2020

      I’m so glad you loved them!

  24. Veronica
    04.15.2020

    5 stars
    OMG let me just tell u guys go go ahead and make these brownies. They are so chewy and chocolatey and just so delicious. No hard ingredients, just amazing brownies. Now, I used wheat flour because it was all I had and it still worked perfectly. I added about 1/2 teaspoon of baking powder to make them slightly less dense and at the end I added 1/4 cup of water because my mixture was dry. Maybe it was the wheat flour that was extra drying or just the way it should be, but I definitely think that the extra water helped. Overall super easy and yummy. 10/10. THANK YOU!!!

    • Jeanine Donofrio
      04.18.2020

      Hi Veronica, I’m so glad you loved them!

  25. Brittany
    04.16.2020

    Hi! just wondering how you get the brownies to look flaky on top! Ive made them twice and can’t seem to get it!

    Thanks!

    • Jeanine Donofrio
      04.16.2020

      Hi Brittany, the finer your sugar is, the flakier it will be. If you’re using natural cane sugar that’s more coarse, it’s less flaky. Regular white sugar, that’s more fine, will get flakier. I hope you enjoy them either way!

  26. Charlie & Yati
    04.17.2020

    5 stars
    Fantastic recipe! We’ve added pears too and the result is awesome! Loved it!

    • Jeanine Donofrio
      04.18.2020

      pears! That’s so interesting. I’m glad you loved the brownies 🙂

    • Nina
      04.21.2020

      Would it work using brown sugar?

      • Jeanine Donofrio
        04.21.2020

        I’m not sure how they would change since brown sugar has more moisture. It’s not a 1:1 swap like dried sugars would be.

        • Hazel
          07.10.2020

          Hi! Do you know how many calories there are in a piece?

  27. Nicole
    04.24.2020

    Hi jeanine!
    I’m trying this tonight and was wondering if you used cold eggs or eggs at room temperature?

    Thanks!

    • Jeanine Donofrio
      04.24.2020

      cold is fine!

  28. Leslie
    04.24.2020

    5 stars
    Great recipe! I tweaked it a little by using 1/4 cup less sugar, double the salt and a tiny bit of cayenne. Both times I baked for just about 35 minutes. Love that these are olive oil based.

    • Jeanine Donofrio
      04.26.2020

      Hi Leslie, I’m so glad you loved them! Love the cayenne idea 🙂

  29. Annie Rose
    04.25.2020

    5 stars
    Wow this recipe is incredible. It’s so gooey and moist! I can’t stop eating them. I’ve never used powered sugar in brownies before but it made such an awesome difference. I’ve tried so many recipes and just found the perfect brownie!

    • Jeanine Donofrio
      04.26.2020

      Hi Annie, I’m so glad you loved them!

    • Charlotte
      07.15.2020

      OMG! they were so good I love them so good ❤❤❤

  30. Laurie
    04.26.2020

    I loooove thick and fudgy brownies and these were absolutely perfect. I loved the addition of the sea salt too. Will definitely be making these again in the near future!

    • Jeanine Donofrio
      04.27.2020

      Hi Laurie, I’m so glad you loved them!

  31. Kimberly
    04.26.2020

    5 stars
    These brownies are AMAZING! My family considers themselves brownie experts, and they RAVED about these! I have tried other “easy homemade” brownie recipes and they do not compare in the slightest to these! I have made 2 batches this weekend. One for us and one for my brother’s birthday! 🙂

    • Jeanine Donofrio
      04.27.2020

      haha, I’m so glad everyone loved them so much! 🙂

  32. Jeanine Donofrio
    04.26.2020

    Hi Shakthika, yes, since the batter will be thinner in the larger pan, they will need less baking time. I’d check start checking around 30 to 35 minutes next time.

  33. Angie
    04.29.2020

    5 stars
    I tried this and it sure was good! I would like to try them with butter the next time just ti see the difference. What should be my measurement for butter? Thank you!

    • Jeanine Donofrio
      04.30.2020

      Hi Angie, I’d use the same amount.

  34. Mia Ponce
    04.29.2020

    I made them an they were SO DELICIOUS! But I was wondering if I can use melted butter instead of oil?

    • Jeanine Donofrio
      04.30.2020

      Hi Mia, I haven’t tried but someone else in this comment thread did and said they were great – so I think it’ll be fine!

  35. Heidi
    05.01.2020

    Hi!
    Are there any adjustments to be made if I double the recipe? I would like to make a bigger batch in a 13X9 pan.
    Thanks!

    • Jeanine Donofrio
      05.02.2020

      Hi Heidi, the batter will be thicker in a 13×9 pan because the pan size isn’t double an 8×8. I’m guessing it’ll work but you’ll have to bake them longer.

  36. Sonia
    05.01.2020

    5 stars
    Holy beep!!! These are seriously AWEmazing. Super easy to make. I put in way more chocolate pieces, cuz, you know. And I also made some candied pecans, drizzled with melted dark chocolate and sea salt. I cut those into chunks and put them on half the brownie (some don’t like them). These turned out soooo amazing! Falls apart, but that’s prob bc of all the choc chunks. All the better for it, in my world! Thank you for this. Will be sharing.

    • Jeanine Donofrio
      05.03.2020

      Hi Sonja, I’m so glad you loved them 🙂

  37. Hector
    05.01.2020

    Hi,

    This looks like a wonderful recipe and based off of the perfect review rating I will be trying this recipe with my family this weekend., I’m sure my son will love helping prepare it and most definitely eating it!

    I had a few questions: Can I substitute sea salt for kosher salt and if so would the measurement change? Can I used a silicone baking pan?

    • Jeanine Donofrio
      05.02.2020

      Hi Hector, yes, you can use kosher salt with the same measurement. A silicone baking pan should work fine, just be sure to do the toothpick test near the end. Hope you enjoy!

      • Hector
        05.04.2020

        5 stars
        Jeanine, this recipe is amazing! Produces such moist and gooey brownies, the silicone pan worked well btw. I dd add a mix of semi-sweet chocolate chips and peanut butter chips…WOW!!!

        • Jeanine Donofrio
          05.15.2020

          Hi Hector, I’m so glad you loved them!

  38. Snell Family
    05.02.2020

    Has anyone tried flax eggs with this recipe?

    • Jeanine Donofrio
      05.03.2020

      I don’t think this one would work with flax eggs. If you the 2nd cookbook, I have a totally different vegan brownie recipe in there.

    • Hélène
      06.07.2020

      I just made them. They are cooking now. Csn’t wait to see how they come up and how good they taste. Will give you guys some feedback later tonight.🥰

  39. Arundathi Menon
    05.04.2020

    5 stars
    Hey. Can we use baking powder in this? Or is it not necessary? And can I use 1/2 cup of butter instead of 1/2 cup of olive oil?
    Awesome recipe, btw. :)❤️

    • Jeanine Donofrio
      05.04.2020

      It’s not necessary – I love the recipe as-is. Another reader said she had success with butter (same amount), I haven’t tried it personally.

  40. Khatija anam
    05.05.2020

    Heyy can i skip the choco chip part??

    • Jeanine Donofrio
      05.15.2020

      you can if you want

  41. Jeanine Donofrio
    05.07.2020

    Hi Ella, the recipe measurements are at the bottom of the post (above the comments).

  42. Danielle L
    05.08.2020

    5 stars
    Made this recipe and it was a hit! I didnt have dark chocolate chips but i had semi-sweet chocolate so i chopped it up and it was just as good!

    • Jeanine Donofrio
      05.15.2020

      I’m so glad you loved it!

  43. Michelle
    05.08.2020

    5 stars
    The flavor is delicious. My only problem is the batter was so thick that it didn’t pour, it was a task to spread out in the pan.

    • Jeanine Donofrio
      05.15.2020

      Hi Michelle, thanks for the note – it’s a thick batter and I just added a note about that in the instructions.

  44. Shakila
    05.09.2020

    Hai. Can i substitute sea salt with normal salt?

    • Jeanine Donofrio
      05.09.2020

      yes, you can.

  45. Cheydaisy
    05.10.2020

    5 stars
    WOW. These were so easy and very delicious! My family finished them off in one day 🙂 I added walnuts for a bit of crunch-highly recommend!

    • Jeanine Donofrio
      05.15.2020

      I’m so glad you all loved them!

  46. Jeanine Donofrio
    05.11.2020

    I’m glad you enjoyed them in the end.

  47. Angela
    05.11.2020

    The BEST brownies ever. We had them for Mother’s Day. Amazing and would recommend.

    • Jeanine Donofrio
      05.15.2020

      Hi Angela, I’m so glad you all loved them!

  48. Shuchi
    05.11.2020

    5 stars
    Tried this weekend and brownies turned out perfect! Thanks for the great recipe!

    • Jeanine Donofrio
      05.15.2020

      Hi Shuchi, I’m so glad you loved them!

  49. Monica
    05.11.2020

    5 stars
    I followed the recipe exact except I used vegetable oil because that’s all I had on hand. I was nervous at how thick the batter looked but these are soooo chocolate and yummy like bakery quality

    • Jeanine Donofrio
      05.15.2020

      I’m so glad you loved them!

  50. Char
    05.12.2020

    What is the raising agent?

    • Jeanine Donofrio
      05.12.2020

      the cocoa powder

    • Char
      05.12.2020

      Oops. You wrote it in your preamble to the recipe—eggs are instrumental in raising. Next time I will whip them first.

  51. Brittan Harbus
    05.12.2020

    5 stars
    These were amazing!! Best brownies I’ve ever made and super easy too!

    • Jeanine Donofrio
      05.13.2020

      I’m so glad you loved them!

  52. thebakerman
    05.12.2020

    5 stars
    The best brownie recipe I have ever found! I love ho there is no butter…highly recommended!

    • Jeanine Donofrio
      05.13.2020

      I’m so glad you loved them! I don’t keep butter on hand, so I love it too 🙂

  53. audrey
    05.15.2020

    5 stars
    Tried this recipe and I can safely say that I am never making box brownies again! So good.

    • Jeanine Donofrio
      05.15.2020

      Ha, that’s how I feel too, I’m so glad you loved it!

  54. Glenda
    05.16.2020

    Can I double this recipe

    • Jeanine Donofrio
      05.16.2020

      yes, if you have a pan that’s double the surface area. If your pan is smaller, these will need to be baked longer.

  55. Tara
    05.16.2020

    Hi, I”d like to add walnuts. How much do you recommend?

    Thanks!!

    • Jeanine Donofrio
      05.16.2020

      Hi Tara, I’d do about 1/3 cup chopped.

  56. Dave
    05.16.2020

    5 stars
    Great recipe! I used 1/4 cup canola and 1/4 cup olive oil, and used Kosher salt. I also added 1/2 tbsp of minced orange peel, but will double that for the next batch.

    • Jeanine Donofrio
      05.17.2020

      ooh I love the orange peel idea!

  57. Jennifer Dillon
    05.16.2020

    5 stars
    I haven’t even took them out of the oven, but they smell delish! This is an amazing recipe!

  58. Barry
    05.17.2020

    5 stars
    I made these yesterday and my wife and I love them.
    I only used one cup of granulated sugar because we do not like things too sweet. Will definitely make again and again.

    • Jeanine Donofrio
      05.17.2020

      I’m so glad you loved them!

  59. Jeanine Donofrio
    05.17.2020

    I’m sorry you didn’t enjoy these

  60. bailey
    05.17.2020

    5 stars
    these brownies are DELICIOUS and so easy to make!!

    • Jeanine Donofrio
      05.27.2020

      I’m so glad you loved them!

  61. Bushra Fouani
    05.18.2020

    5 stars
    They were too sweet for me and my family. I’ll reduce the amount of sugar next time. But other than that, the recipe is DELICIOUS!

    • Jeanine Donofrio
      05.27.2020

      I’m so glad you enjoyed them! I just had success reducing the granulated sugar to 1 cup.

  62. Grace
    05.18.2020

    Easy to make and definitely what I needed right now. I might add less salt next time though!

    • Jeanine Donofrio
      05.27.2020

      I’m glad you enjoyed them!

  63. Nichole
    05.19.2020

    5 stars
    Delicious!!!!!
    I just replaced the water with coffee .
    I will definitely do it again .

    • Jeanine Donofrio
      05.27.2020

      oh, interesting! I’m so glad you loved them.

  64. Jeanine Donofrio
    05.20.2020

    I’m sorry you didn’t enjoy these – did you use powdered sugar in combination with regular sugar?

  65. Janet
    05.20.2020

    The steps looks simple and I would love to try. Just wondering the whisking of wet ingredients like eggs etc need to use electric whisk or just use a balloon whisk to manually whisk will do? Thanks to advise? 😘

    • Jeanine Donofrio
      05.20.2020

      HI Janet, no need for an electric mixer, I use a whisk by hand! I hope you enjoy.

  66. I LOVE ANIMALS
    05.20.2020

    These are delicious! I only had a little bite and it was AWESOME! I haven’t made or had brownies that much but I can tell this is how they should be made

    THESE ARE THE BEST BROWNIES!!!!!!!!!!!

  67. I LOVE ANIMALS
    05.20.2020

    😃😃😃😃😃😃👍👍👍👍👍👍👍

  68. Sherry
    05.20.2020

    5 stars
    My family loves these brownie. It’s the best homemade brownie recipe ever!!!!

    • Jeanine Donofrio
      05.27.2020

      I’m so happy to hear that!

  69. Juan
    05.20.2020

    These are taking over an hour at 325f. Did I do something wrong?

  70. Denice Jones
    05.21.2020

    These are baking as we speak if they’re as good as a lot of the posters claim then they won’t last here. My husband loves chocolate. 😋.

  71. Andrea Avery
    05.21.2020

    5 stars
    Wow. I wasn’t sure these would turn out, despite the nearly universal five-star review. They. Are. Perfect. Fudgy and crinkly and perfect. I used a mix of canola oil and olive oil because I was short on canola. I greased the pan with butter and dusted it with cocoa powder. Even with store-brand, run-of-the-mill semisweet chocolate chips, these turned out better than any premium store-bought mix, by a mile. Husband just said, “Tell them ‘Husband says “two thumbs up.’”

    • Jeanine Donofrio
      05.24.2020

      Hi Andrea, I’m glad you both loved them so much!

    • Teddy Watson
      07.20.2020

      5 stars
      Amazing, very delicious. Just wondering the calories per brownie piece or the total calories so that the rest of my family can enjoy!

  72. Micielle
    05.21.2020

    5 stars
    Hi! Will the temperature and baking time still be the same if i use a 7×7 pan?

    • Jeanine Donofrio
      05.22.2020

      Hi Micielle, I highly recommend using an 8×8 pan in order for them to cook thoroughly. If you do go ahead with the 7×7, you’ll have to bake them longer, I’m not sure how much since I haven’t tried these that way.

  73. Lucy
    05.22.2020

    5 stars
    Too sweet. Next time will only use 1 cup of sugar. Nevertheless, it’s good. Kids love it. Thank you.

    • Jeanine Donofrio
      05.24.2020

      I’m glad the kids enjoyed them.

  74. Jeanine Donofrio
    05.22.2020

    Hi Ramya, these definitely require the eggs for them to puff up and bake properly – if you make the recipe without any substitutions, I promise that won’t happen.

  75. Candy T
    05.23.2020

    Hi! I don’t have any cocoa powder on hand, would I be able to substitute the cocoa powder with chocolate chips? Thanks!

    • Jeanine Donofrio
      05.23.2020

      Hi Candy, no, I’m sorry, cocoa powder is definitely necessary for this recipe.

  76. Jessica
    05.23.2020

    5 stars
    Omg are these amazing!!! I used a little less than 1 cup of sugar and found them sweet enough. I used mostly canola oil and a little olive oil. I love the combo of the sweet and sea salt. This is the brownie recipe you’ve been searching for. Perfect!!

    • Jeanine Donofrio
      05.24.2020

      Hi Jessica, I’m so glad you loved them!

  77. Alec V.
    05.24.2020

    5 stars
    I personally love them!!

    • Jeanine Donofrio
      05.27.2020

      I’m so glad!

  78. barbacue brownies
    05.24.2020

    5 stars
    they were rock solid. cook in muffin tin for 40ish minutes took them out little early still came out hard. needed a jackhammer to get them out of the pan. other than that they tasted good.
    12/10 would wrekomend
    p.s. def burned them

    • Jeanine Donofrio
      05.24.2020

      Hi, I would definitely bake them for less time in a muffin tin since the tin has more edges than one larger pan.

  79. Joy
    05.25.2020

    Could you add some instant coffee

    • Jeanine Donofrio
      05.26.2020

      I think that would be great!

  80. Jessica
    05.26.2020

    This recipe turned out all kinds of wrong!!! The sugar crystallised on the outside and the inside were really chewy. I had to throw the whole lot out. So disappointed, I followed the recipe exactly?!?!?

    • Jeanine Donofrio
      05.27.2020

      I’m sorry you didn’t enjoy these. It sounds like they could have baked maybe a little less, although they’re supposed to be crisp around the edges. The gooey middle firms up after they’ve had the chance to cool completely.

  81. Angelika
    05.26.2020

    Hi Jeanine,
    Can I swap the canola oil to unsalted butter? And what’s the measurement? I just love everything with butter..

    • Jeanine Donofrio
      05.26.2020

      Hi Angelika, I haven’t tried but some other readers said it worked well. I’d melt it and use the same amount.

  82. Barbara Franks
    05.26.2020

    I love the brownies. The flavor is the best that I have made. However, mine were a little too moist in the center. I used a stainless steel pan. Should I have baked them at 350 degrees instead of 325?

    • Jeanine Donofrio
      05.26.2020

      Hi Barbara, you can bake them just a little longer next time, I would keep the temperature the same. Also, be sure to let them cool completely, they firm up more after a few hours.

  83. Dayna
    05.26.2020

    I was wondering if you put the chocolate chips in the batter or just drop on the top? Thank you!

    • Jeanine Donofrio
      05.26.2020

      Hi Dayna, I put most in the batter and sprinkled the rest on top – either way works!

  84. Susan
    05.27.2020

    5 stars
    These are the best homemade brownies I’ve ever made! I may cut the sugar a little next time for my personal preference, but they’re really, really good as is!

    • Jeanine Donofrio
      05.30.2020

      Hi Susan, I’m so glad you loved them!

  85. Kate
    05.27.2020

    Can i use butter instead of oil?

    • Jeanine Donofrio
      05.28.2020

      Hi Kate, I haven’t tried, but a few other readers have said it’s worked for them. I’d add it melted.

  86. Ana
    05.29.2020

    5 stars
    I made them and they were pretty good.
    I baked them for 38 minutes but I think 35 would have been better 🙂

    When I mixed the dry and liquid ingredients the batter was super thick, I ended up adding 2 more tbsp than the recipe requires (4 in total). I would have added more 2 tablespoons but I wasn’t sure if that was too much.

    Maybe next time I’d put less sugar for preference (anyways it wasn’t too sweet)

    They taste delicious and were suuuper chewy!!! everyone loved them. I’d make it again 🙂

    • Jeanine Donofrio
      05.30.2020

      Hi Ana, I’m so glad you loved them! Are you sure you used an 8×8 pan and not a 9×9 pan? Mine always need around 42 minutes (but every oven is different).

      I’ve had success reducing the granulated sugar by 1/2 (they tasted nearly the same).

      • Jeanine Donofrio
        05.30.2020

        I meant to say I reduced it by 1/2 cup (not half the total amount)

  87. Ann
    05.30.2020

    5 stars
    Ooh so goooood!!’:) would definitely make it again! Thank you!

    • Jeanine Donofrio
      05.30.2020

      Hi Ann, I’m so glad you loved them!

  88. Sudhara
    05.30.2020

    5 stars
    I LOVE THESE BROWNIES SO MUCH. This time my brownies turned out well with this recipe. Best recipe I ever tried.

    • Jeanine Donofrio
      05.30.2020

      I’m so glad you loved them!

  89. Teresa Stygles
    05.30.2020

    5 stars
    These are by far the BEST brownies I’ve ever made!!! Thank you for sharing your recipe with us ❤️

    • Jeanine Donofrio
      05.31.2020

      Hi Teresa, I’m so glad you loved them!

  90. Kania
    06.01.2020

    hi… can i use my convection oven setting? and how the temperature should be when im using the convection setting? thank you so much 🙂

    • Jeanine Donofrio
      06.01.2020

      I’d just use your regular bake setting.

  91. Julie
    06.01.2020

    5 stars
    Perfect! Taste like they were made from a brownie mix.

    • Jeanine Donofrio
      06.09.2020

      Hi Julie, I’m glad you loved them!

  92. Rick
    06.02.2020

    5 stars
    I’ve made a lot of recipes off of these types of websites but never left a comment until now.
    These brownies are the BEST that I have ever had!

    • Jeanine Donofrio
      06.09.2020

      Hi Rick, I’m so glad you loved them! Thanks for commenting, ha ha.

  93. cody
    06.03.2020

    where is the list of ingredients?

    • Jeanine Donofrio
      06.03.2020

      at the bottom of the post there’s a recipe card with the ingredients and instructions.

  94. Jeanine Donofrio
    06.03.2020

    hmm, did you change any of the ingredients, and did you use 2 large eggs?

  95. Hyma
    06.04.2020

    Hello! Chocolate chips are scarce during Quarantine, can I bake it without the choc chips? Or would it work if I used chopped dark chocolate instead?

    • Jeanine Donofrio
      06.04.2020

      Hi Hyma, I think chopped chocolate would be great! Just make sure your bar is not a 100% cacao baking bar (it would be too bitter)… any bar that’s about 60-70% cacao should be delicious here.

      • Hyma
        06.05.2020

        Thank you! I just baked them! They came out so amazing! So chocolatey and yummy!

  96. Julles Stevenson
    06.07.2020

    When I made these they came out completely wrong. The edges were tall and hard, and when cooking the center formed one soft square, but was surrounded by a liquidy most of bubbly brownie batter. It’s impossible to cut through, I have no idea what I did wrong. I followed the recipe and cooking time, but it still turned out like this. Any idea how I could have made them better? I’m not blaming the recipe, just myself.

    • Jeanine Donofrio
      06.07.2020

      Hmm, that’s strange – you used the same type of flour and 2 large eggs? Did you use an 8×8 pan (and not a 9×9 pan?)

  97. Ashley
    06.07.2020

    5 stars
    These were delicious! Super easy to make. I will definitely be making these again.

  98. Evelynn
    06.08.2020

    I have yet to try this recipe but I was wondering if you had to add the chocolate chips to the recipe.

    • Jeanine Donofrio
      06.08.2020

      Hi Evelynn, you don’t have to but I personally love them.

  99. Rebecca Thomas
    06.08.2020

    5 stars
    Made for the first time and they were delicious…
    Easy to follow instructions!

    • Jeanine Donofrio
      06.09.2020

      I’m so glad you loved them!

  100. Nisha
    06.09.2020

    4 stars
    Hi,
    I tried to make this brownies yesterday. The looks is so yummy. But the brownies was little hard in the outside so little bit difficult to cut. The taste inside was good and chewy. Could you tell me what should I do for the hard outside?
    Thank you

    • Jeanine Donofrio
      06.09.2020

      Hi Nisha, I would bake them a tad less.

      • Nisha
        06.09.2020

        4 stars
        Thank you for your response. I will try it not to bake as ong as before.

  101. Robin
    06.09.2020

    Hi! This recipe looks great! Wondering if coconut sugar can be subbed for the granulated sugar and if coconut oil can be subbed for the oil (we love coconut!)
    Thanks!

    • Jeanine Donofrio
      06.09.2020

      Hi Robin, I think both of those substitutions should work just fine.

  102. Nirdosham Naidoo
    06.09.2020

    5 stars
    So fudgy and chocolatey. Absolutely divine

    • Jeanine Donofrio
      06.17.2020

      I’m so glad you enjoyed them!

  103. Ara
    06.10.2020

    5 stars
    The best brownies that we ever made. Thank you so much💓God bless you more

    • Jeanine Donofrio
      06.17.2020

      I’m so glad you loved them! 💛

  104. Molly Mackenzie
    06.10.2020

    5 stars
    I loved the canola oil instead of butter in this recipe. The amount of butter in most recipes is usually what bothers me about brownies but this was genius. It was so fudgy and gooey in the center and delicious!!

    • Jeanine Donofrio
      06.17.2020

      Hi Molly, I’m so happy you loved these!

  105. Panni
    06.11.2020

    5 stars
    Amazing brownies! Easy and successful recipe! I added a cup of cream and I baked them for a bit longer. Vanished in a day! I am making them also tomorrow for my husband’s birthday!

    • Jeanine Donofrio
      06.11.2020

      Hi Panni, I’m so glad you loved them!

  106. Janean
    06.11.2020

    5 stars
    Best brownie recipe ever!

    • Jeanine Donofrio
      06.17.2020

      I’m so glad you loved it!

  107. Jeanine Donofrio
    06.12.2020

    I’d suggest it!

  108. Seana
    06.13.2020

    Quick question. It said 2 egges then includes she adds an extra egg with a little water. So should I be using 3 eggs? Thank you

    • Jeanine Donofrio
      06.13.2020

      Hi Seana, no just 2 eggs with 2 tablespoons water, as it’s written in the recipe card at the bottom of the post.

      Thanks for pointing that out, I’ll clarify this in the description.

  109. YZ
    06.13.2020

    5 stars
    Delicious! Chewy yet soft in the middle. Will definitely make again… and again.

    • Jeanine Donofrio
      06.17.2020

      I’m so glad you loved them!

  110. Sammy
    06.14.2020

    Hi there! Love the recipe! Do you have to add chocolate chips, because we dont have any. Will it affect the recipe?

    • Jeanine Donofrio
      06.17.2020

      Hi Sammy, I think they will be fine without the chocolate chips.

  111. Kylee
    06.14.2020

    5 stars
    Holy cow! I’ll never buy boxed brownies again. I’ve tried homemade brownies before and they really just aren’t that great…BUT these are awesome! I put a little bit more water just because mine were way too thick at first for my mixer so I added about 1-1 1/2 more TBSPs more water.
    My husband and kids loved them too, thanks!!!

    • Jeanine Donofrio
      06.17.2020

      Hi Kylee, I’m so glad you loved them!

  112. Arletta
    06.14.2020

    3 stars
    WAY TOO MUCH SUGAR!!!! These were so sweet we could not eat them. The next time I make these I will be cutting the sugar by 2/3rds! I used coconut oil instead of olive oil and I like that flavor better.

  113. Leah
    06.15.2020

    5 stars
    Irresistible! We’ve made these twice in the past 2 weeks! Bye bye boxed brownies!

    • Jeanine Donofrio
      06.17.2020

      I’m so glad you loved them!

  114. Brandie
    06.15.2020

    5 stars
    So I always liked brownies but a brownie is a brownie to me, whether it’s from a box or one i found online Because I didn’t have a box on hand. I never felt brownies were anything special other than a quick fix for a sweet tooth and easy to make in a hurry, but I’ve been trying different recipes from scratch and I stumbled on this one and all I have to say is WOW!!!!!!! I have never had a brownie this decadent and cook so perfect! Crackly top, fudgy but yet so thick!!!!! I could only eat one piece because it was just so rich! Not to sweet but rich perfect fudge taste! I made it exactly as written it except for GF Bob’s red mill 1:1 flour! Thank you for letting me know a brownie could be so delicious!

    • Jeanine Donofrio
      06.17.2020

      Hi Brandie, I’m so glad you loved them! Thanks for letting me know that these worked with Bob’s GF flour – that’ll be so helpful for others.

  115. Charissa
    06.16.2020

    5 stars
    These brownies were so so so so so so good!

    • Jeanine Donofrio
      06.17.2020

      I’m so glad you loved them!

  116. Sabrina Chan
    06.17.2020

    Can you bake them in a disposable aluminum tin pan?

    • Jeanine Donofrio
      06.17.2020

      I haven’t tried, I’m not sure.

  117. Jeanine Donofrio
    06.18.2020

    Hi Allysa, these are not super thick as they are in the 8×8, so I wouldn’t recommend baking them in a larger pan. If you still want to give it a try, I might start checking them about 10 minutes early…

  118. Dakota
    06.18.2020

    Does this recipe double and triple well?

    • liz
      06.19.2020

      I doubled it with no problem

  119. Liz
    06.19.2020

    5 stars
    This is a really good recipe. I have finally found the perfect brownie recipe with this one. Thank you.

    • Jeanine Donofrio
      06.20.2020

      Hi Liz, I’m glad you loved them!

  120. Sam
    06.19.2020

    5 stars
    This is my new favorite brownie recipe! I used grape seed oil, added walnuts, a couple of teas spoons of Nescafe instant coffee to the water and a splash of Bourbon. FANTASTIC!

    • Jeanine Donofrio
      06.20.2020

      Ooh yum, I’m glad you loved them!

  121. Sam
    06.19.2020

    This is my new favorite brownie recipe! I used grape seed oil, added walnuts, a couple of teaspoons of Nescafe instant coffee to the water before adding it in and a splash of Bourbon. FANTASTIC!

    • Jeanine Donofrio
      07.12.2020

      ooh, those additions sound fantastic!

  122. L Griffin
    06.19.2020

    I tweaked this and used coconut oil instead and it was so good.

    • Jeanine Donofrio
      06.20.2020

      I’m so glad you loved them!

  123. C. Roberts
    06.19.2020

    5 stars
    loved this recipe! I added two types of chocolate to the batter and I used dark brown sugar instead of white! the dark brown sugar is definitely a game changer.

    • Jeanine Donofrio
      06.20.2020

      Ooh, I’ll have to try with brown sugar, thanks!

  124. Abby
    06.20.2020

    5 stars
    Oh my god these are amazing. Just took them out of the oven, I couldn’t wait for them to cool (I waited 30 mins). HUGE FAN. Extremely tasty and gooey. I had to use gluten-free flour but they are darn good anyway.

  125. Lisa Fear
    06.21.2020

    A dear friend she had one of these brownies with me last night. OMG! I must say, it was an amazingly excellent brownie. Fudgy and great crusty top!! One of the best that I have ever eaten. I had to text her immediately and ask her for the recipe. I was so excited when she sent it to me. I cannot wait to make these brownies! But I do have a question, can I make these brownies in a glass 8 by 8 pan? I saw your pictures and you used a metal pan. Do I need to change the baking time with a glass pan? Many thanks in advance.

    • Jeanine Donofrio
      06.21.2020

      I’m so glad you loved them! They should work in a glass pan – I’d start checking them about 10 minutes early just to see how they’re going and judge the timing from there.

  126. Nicole
    06.21.2020

    5 stars
    Delicious!!! And so easy to make

    • Jeanine Donofrio
      07.12.2020

      I’m so glad you loved them!

  127. Elizabeth
    06.22.2020

    5 stars
    I’ve made this recipe 3x and it’s always a huge hit! It’s super tasty and not fussy at all.

    • Jeanine Donofrio
      07.12.2020

      Yay, I’m so glad it’s been a hit!

  128. Isabela
    06.23.2020

    5 stars
    LOVED THEM! best recipe ever… im making this recipe from now on… just amazing

    • Jeanine Donofrio
      07.12.2020

      I’m so glad you loved them!

  129. Wanda Weiskircher
    06.24.2020

    I’m visiting my daughter and family. While watching the grand babies, I whipped up these brownies…SO GOOD!!! Everyone loved them. Thank you!

    • Jeanine Donofrio
      07.12.2020

      Hi Wanda, I’m so glad everyone loved them!

  130. Susan
    06.26.2020

    4 stars
    Hi. I didn’t get the crackly top but it still taste great. May I know how much sugar can I cut down that it won’t affect the outcome of the brownie?

    • Jeanine Donofrio
      06.26.2020

      Hi Susan, I’m glad you enjoyed them. I had success reducing the granulated sugar to 1 cup.

  131. Lila
    06.26.2020

    5 stars
    WOW. These brownies are the BOMB. I made them for a friend who was begging me for brownies but i ended up eating the whole thing myself. Would 10/10 recommend. Personally i didn’t have sea salt, but normal salt worked just fine for me. I also added sprinkles on top. Thanks for sharing!!

    • Jeanine Donofrio
      07.02.2020

      Ha ha, I’m so glad you loved them!

  132. Sophia
    06.26.2020

    Hi 🙂 would it affect the brownie if I don’t put any chocolate chips in it?

    • Jeanine Donofrio
      06.26.2020

      Hi Sophia, I think that would be just fine.

  133. Riley
    06.26.2020

    5 stars
    I will never use another recipe again. These were perfectly dense, chocolatey, and sweet. I do have some recommendations though. I used half brown sugar and half granulated white, so 3/4 cup of each, and replaced the chocolate chips 1 bar of semi-sweet bakers chocolate chopped and they were perfect!

    • Jeanine Donofrio
      06.26.2020

      ooh yum, I’ll have to try that next time!

  134. Sara
    06.27.2020

    5 stars
    I made these for my parents and I ….and let me just say these are amazinggggggg 🤩.Thanks so much for this recipe. I did add a lil espresso powder because I heard it enhances the chocolate flavor, and it really came through.

    • Jeanine Donofrio
      07.02.2020

      oooh espresso powder, that sounds delish!

  135. anonymous
    06.27.2020

    5 stars
    WOWWW these brownies are absolutely delicious! I can make my own brownies instead of getting it from the store now 😂I’ve made it 2 times now, the first time I followed the exact measurements as listed but I found it to be too sweet for my liking. The second time round, I cut down the granulated sugar to just 1 cup and it came out perfect! Just the right amount of sweetness. Topped it off with some frosting and chopped walnuts, very yummy! Recipe is easy to follow as well. Thanks so much for sharing the recipe ☺ Its an absolute hit with my family! Will be making this regularly 👌

    • Jeanine Donofrio
      07.02.2020

      I’m so glad you loved them so much!

  136. Nicole
    06.28.2020

    5 stars
    I just made these a second time and oh my goodness, THEY ARE INCREDIBLE! This is the only brownie recipe you’ll ever need. I did use canola oil in mine. If you’re looking for a bit of a variation, use course Kosher salt as the baking keeps some of the chunks which provide an unexpected hit of saltiness to counter the sweet! So amazing, thanks for the recipe! 🙂

    • Jeanine Donofrio
      07.02.2020

      Hi Nicole, I’m so glad you loved them!

  137. Jeanine Donofrio
    06.29.2020

    Hi Dan, did you use an 8×8 pan? It sounds like they could have baked a bit less.

    • Dan
      06.29.2020

      I used a 9 x 13, perhaps that was the issue. Thanks.

      • Jeanine Donofrio
        06.29.2020

        Yes, that’s definitely the problem – the batter would be thicker in the 8×8 pan and wouldn’t overbake.

  138. 5 stars
    This is a great recipe. So easy and they disappear fast. Will never make box brownies again.

    • Jeanine Donofrio
      06.29.2020

      so glad you loved them!

  139. Kyrsten
    06.30.2020

    I have made these several times and they’re always a hit at family get togethers! I like to add 1/2 peanut butter chips, they HAVE to be Reece’s(; and 1/2 chocolate chips! This recipe always gives us perfect gooey brownies❤️

  140. Kyrsten
    06.30.2020

    5 stars
    Forgot to leave stars😂

    • Jeanine Donofrio
      07.02.2020

      I’m so glad you loved them!

  141. Kartavya Patel
    07.02.2020

    Somehow my brownies turned out to be quite chewy. Any particular reason for that? I did skip on the chocolate chips and the granulated sugar I used turned out to be more coarse than yours I think

    • Jeanine Donofrio
      07.10.2020

      Hi, did you use an 8×8 pan or a larger one? It sounds like they could have baked a tad less.

      • Kartavya Patel
        07.11.2020

        Just figured I used a 9*11. This time I have used a smaller one but just a tad bit bigger.
        Also to note, they tasted much better after a day or two. I have substituted the sugar with a finer one this time as well. Fingers crossed

        • Jeanine Donofrio
          07.11.2020

          Great, If you’re using a 9×9 this time, I’d be sure to check them earlier since the batter will be thinner than it would be in an 8×8 pan.

  142. ChrisML
    07.02.2020

    5 stars
    Made these a few weeks ago. LOVED how every piece had a crunch to them like a corner piece. And the top was shiny as promised. I love being able to make with olive oil. Healthier, though I love butter. Did not have chips so made without. Today I am making again. But I bought salted caramel chips, love dark chocolate with salted caramel. Cannot wait to try! Thank you for this scratch recipe.

    • Jeanine Donofrio
      07.12.2020

      Hi Chris, I’m glad you loved them!

  143. Tina
    07.02.2020

    2 hours to cool down???

    • Jeanine Donofrio
      07.02.2020

      You can slice into them before then, they’ll just be harder to cut into clean squares. I also sometimes pop them in the fridge for a little bit to speed up the cooling.

      • Tina
        07.02.2020

        Ahh okay. Thank you!

  144. christina
    07.02.2020

    5 stars
    I made these gluten free by using Bob Redmill gluten free 1 to 1 all purpose flour. These were so chewy and yummy!
    Great recipe.

    • Jeanine Donofrio
      07.12.2020

      Hi Christina, I’m so glad they worked with Bob’s GF flour – thanks for letting me know!

  145. Himanshu
    07.03.2020

    how much is 1 cup in grams or oz

    • Jeanine Donofrio
      07.10.2020

      it depends which ingredient

  146. Nic
    07.03.2020

    Best brownie recipe ever!

    Tried this with macadamia nuts and walnuts too, and it just brings the brownies to a whole new level.

    Thank you for this!

    • Jeanine Donofrio
      07.10.2020

      I’m so glad you loved them! Love the macadamia nut idea – yum!

  147. Patty Hudson
    07.03.2020

    5 stars
    I was looking for brownie muffins to make “contactless” desserts for socially distanced barbecue. Converted to metric so I could weigh instead of measure. Set the oven to 350 (from article about converting boxed brownies to muffins), baked for 30 minutes. Recipe made a dozen muffins and they are perfect! Crispy top and soft center. Delicious!

    • Patty
      07.03.2020

      I somehow missed the chocolate chips, but they were good without them. Used half natural cocoa and Hershey’s Special Dark cocoa.

    • Jeanine Donofrio
      07.10.2020

      Hi Patty, I’m so glad they came out well as minis! Thanks for the tips!

  148. Lana
    07.03.2020

    5 stars
    Amazing brownies! My family loves them and we like to add a bunch of chopped pecans, it makes them even better!

    • Jeanine Donofrio
      07.10.2020

      Yum! love the pecan idea!

  149. Sapna
    07.04.2020

    Looks like per receipe sugar is far more than flour. Won’t the brownie get extra sweet??

    • Jeanine Donofrio
      07.04.2020

      Hi Sapna, the brownies are sweet, they’re definitely a treat. I’ve had success reducing the granulated sugar to 1 cup.

  150. Tinaz Bodhanwala
    07.05.2020

    Hi.. I am planning to bake these today.. On which rack do you bake these? Also do we need to beat the eggs or just whisk it with the remaining ingredients?

    • Jeanine Donofrio
      07.05.2020

      Hi Tinaz, the middle rack, and be sure to use an 8×8 baking pan. You can beat the eggs in step 3 along with the other wet ingredients. Hope that helps!

  151. Lee
    07.05.2020

    5 stars
    I just made these and they are delicious!!
    I will definitely make these again.
    Thank u!!

    • Jeanine Donofrio
      07.10.2020

      I’m so glad you loved them!

  152. Nancy
    07.06.2020

    5 stars
    Never made scratch brownies before, but lots of time at home during pandemic… anyway, I can bring treats to my 92 yr old dad in assisted living. He just called to tell me these brownies are the best thing he’s ever eaten, hands down! This is big praise!

    • Jeanine Donofrio
      07.10.2020

      Hi Nancy, awww, this is the sweetest thing ever. It totally made my day, thank you for sharing!

  153. Zaria
    07.06.2020

    5 stars
    I got bored over quarantine and wanted to try a new brownie recipe and this one did not disappoint! I made them in a 9×9 pan instead and baked for 38 minutes and they are delicious!

    • Jeanine Donofrio
      07.10.2020

      I’m so glad you loved them!

  154. Elizabeth
    07.07.2020

    Hi! Can I make these vegans by using ground flaxseed and water mixture for flax eggs
    thank you
    Elizabeth

    • Jeanine Donofrio
      07.07.2020

      Hi Elizabeth, I’m sorry, that substitution doesn’t work with this recipe, they don’t rise properly.

  155. Snuggs
    07.07.2020

    5 stars
    I followed the recipe (used semi-sweet chips as that’s what I had on hand) and the brownies were one of the best basic brownies I’ve made and tasted. I couldn’t really taste the olive oil and the brownies had both the crunchy top and fudgy inside that makes a brownie a brownie. None of that cakey brownie business! I will definitely keep this one in my recipe book.

    • Jeanine Donofrio
      07.10.2020

      I’m so glad you loved them!

  156. Olivia Pearce
    07.08.2020

    5 stars
    I LOVE these ! Such a huge hit. I love using the EVOO. I did use Splenda also, and they were amazing!

    • Jeanine Donofrio
      07.10.2020

      Hi Olivia, I’m so glad you loved them!

  157. Lillian
    07.09.2020

    5 stars
    so so so so good! super super fudgy and incredibly delicious! I used almond flour to make it gluten free and I would recommend adding just a tad bit less granulated sugar. But this recipe is amazing!! Thank you for sharing:)

    • Jeanine Donofrio
      07.10.2020

      Hi Lillian, I’m so glad to hear they worked out with almond flour!

  158. Sam
    07.09.2020

    5 stars
    OMG these are the best brownies that I have ever made! they taste like they are straight from a box! will make again!

    • Jeanine Donofrio
      07.10.2020

      Hi Sam, I’m so glad you loved them!

  159. Zoe Visser
    07.10.2020

    1 star
    They turned out super chewy like toffee. Left them in the oven for 37 minutes and they turned out burnt. Not pleasant to eat. I think there was too much sugar and too little flour. Will not make them again. Disappointed.

    • Jeanine Donofrio
      07.10.2020

      Hi Zoe, did you use an 8×8 pan or a larger one?

  160. Roszy
    07.10.2020

    5 stars
    Great recipe! My family loves the brownie. I lessen the sugar a little bit as we love not so sweet brownies. Thank you so much!

  161. elisya
    07.10.2020

    5 stars
    i made this recipe and it tastes sooo good!!!!

    but the top of my brownie came out looking dull, how can i get the shiny and flaky top ? 🙂

  162. Enzo
    07.12.2020

    4 stars
    These were pretty good. A bit too sweet for my liking. Might cut down on the sugar next time.

  163. Brooklyn
    07.12.2020

    5 stars
    Best brownie recipe there is.

  164. Joshua Gibson
    07.13.2020

    5 stars
    Hi, is there a yield for this recipe? How many people can this feed?

    • Jeanine Donofrio
      07.13.2020

      Hi Joshua, it makes 16 2-inch squares.

  165. April
    07.14.2020

    5 stars
    Deeeeeelicious! I will never use a box mix again! Thank you!

  166. Love these brownies
    07.15.2020

    5 stars
    SOOO good

  167. Judith
    07.16.2020

    5 stars
    I cut up some smarties and chocolate chips and added them ontop. I kept them to the 9 x 12 inch and they came out small cake sizes. A dollop of vanilla ice cream and it is by far the best brownies I have ever eaten. Super easy to make.

  168. Ariel
    07.16.2020

    3 stars
    Easy recipe, great texture but way too sugary. I’ll try next time with less sugar

    • Jeanine Donofrio
      07.16.2020

      Hi Ariel, I’ve had success reducing the granulated sugar by 1/2 cup.

  169. Jenny
    07.16.2020

    5 stars
    Loved these, they turned out so well! The sea salt adds a delicious little crunch and pop of flavor. They’re so moist and gooey. Will definitely be making these again. My new go-to brownie recipe.

    • Jeanine Donofrio
      07.17.2020

      I love the sea salt too :), I’m so glad you loved them!

  170. Kaye
    07.16.2020

    5 stars
    This was an easy recipe. My son and I made this.
    Most of all, it’s delicious! We added reeses pieces on top!

    • Jeanine Donofrio
      07.17.2020

      Hi Kaye, I’m so glad you both loved them!

  171. Grace C
    07.17.2020

    5 stars
    Made this Brownie 3 or 4 times already and it’s always a hit! Love, love, love it! Thanks for sharing your recipe. 💞

    • Jeanine Donofrio
      07.17.2020

      I’m so glad you’ve loved them!!

  172. Aparna
    07.17.2020

    Hi,
    I don’t have powdered sugar. Can I use regular sugar instead? Would it change the consistency in anyway as you mentioned powered sugar had cornstarch.

    • Isabella
      07.17.2020

      The recipe at the bottom calls for both powdered sugar and white sugar so I would assume they were both necessary. You can make your own powdered sugar though with cornstarch and white sugar by finding a recipe online!

    • Jeanine Donofrio
      07.17.2020

      Hi Aparna, the texture would be more gritty if you skipped the powdered sugar. As Isabella, said, you can make your own in a blender.

  173. Isabella
    07.17.2020

    4 stars
    This was my first time making brownies from scratch and now I’m wondering why I haven’t tried them sooner! The only reason I’m giving them 4 stars instead of 5 is because I only used 1 cup of white sugar instead of the 1.5 in the recipe and they still turned out sweet enough for me.

    • Jeanine Donofrio
      07.17.2020

      I’m glad you loved them!

  174. Chandan Kaur
    07.18.2020

    Hi can I use dark chocolate bar pieces instead of chips??? or do I melt it first ???

    • Jeanine Donofrio
      07.18.2020

      You can use chocolate bar pieces, don’t melt them first, just stir them in in the step where the chocolate chips are supposed to go.

  175. CD
    07.20.2020

    No baking powder required?

    • Jeanine Donofrio
      07.20.2020

      nope, the cocoa powder is the leavener in this recipe

  176. Deb
    07.23.2020

    5 stars
    Absolutely the best! Thought I had lost the Recipie and so upset at myself. Keep up the good work.

  177. Kim Cooper
    07.23.2020

    5 stars
    Cut the sugar to one cup. That was it. Best ever

    • Jeanine Donofrio
      07.23.2020

      I loved it that way too – glad you liked it!

  178. Maxi from SocratesPost.com
    07.24.2020

    5 stars
    Hi Jeanine and Jack. I just have to say I’m very impressed. I usually find brownies pretty gross because I hate the weird doughy texture and flavor but hubby loves them so I gave your recipe a try — the first time making brownies in 3 to 4 years. And I actually liked them ! I couldn’t believe that I actually finished the whole piece.
    I made a few adjustments and it turned out really great:
    .5 cup granulated sugar instead of 1.5, .25 cup olive + .25 sunflower oil instead of .5 cup olive oil, .25 teaspoon vanilla + .5 teaspoon almond extract instead of only .5 tsp vanilla, 2 tbsp of espresso instead of water, no chocolate chips cuz I didn’t have any, roasted hazelnuts on top, then a sprinkling of sugar on top cuz I was afraid it’d be too bitter but actually made the perfect crinkle top!
    I also didn’t have a metal 8×8 pan, only a glass 8×8 pan. It only took 32 min. I took it out and left it on the counter to cool overnight then cut into it the next morning.
    They were a bit fudgy when cutting but I used a hot knife and it helped a little.
    YUM! I was worried .5 cup of granulated sugar was going to make them taste too bitter but it was actually perfect for my taste buds and the texture was still fudgy without the chocolate chips.
    A few pieces have gone into the freezer and a few into the fridge to firm up a bit. I’m doing a little test to see which texture I like best.
    Thanks again!

  179. Anna
    07.24.2020

    Hi,

    Im deciding to make these for my best friends bday but is another option for the temperature and time because i dont have an hour
    such as 400 F for 25 mins? thank you and cant wait to make these

    • Jeanine Donofrio
      07.24.2020

      Hi Anna, I haven’t tested that, so I can’t say that it’ll work.

      • Anna
        07.24.2020

        ok thank you! stay safe and continue baking!

  180. Mahek
    07.24.2020

    Hi! What could I substitute for eggs please?

    • Jeanine Donofrio
      07.25.2020

      I’m sorry this one requires eggs.

  181. Jub
    07.25.2020

    We love this recipe. However my last 2 batches, the top of my brownies are not crispy, even though I used the same ingredients & same temperature for baking. Not really sure why? 🧐

    • Jeanine Donofrio
      07.25.2020

      Hi Jub, did you change brands of sugar? The crackly topping happens best with sugar that’s more fine. If you perhaps bought a different brand, the granules might be more coarse. Other than that – maybe it’s the humidity?

      • Jub
        07.26.2020

        Hi Jeanine,
        I think the humidity is the culprit 😬😬😬. Thank you so much for your reply 🥰

  182. Sam
    07.25.2020

    This recipe looks amazing! Can I use a Le Creuset cast iron pan? I believe it’s 10”

    • Jeanine Donofrio
      07.25.2020

      Hi Sam, that size is too large – the batter will be too thin and the edges will get too crispy. I highly recommend a square 8×8 pan for brownie success.

  183. Rukaiyya Lashkari
    07.25.2020

    5 stars
    This brownie recipe is the best one i have tried so far .. so fudgy .. so mouth watering.. so decedent.. so chocolaty.. every one loved it in my fam..
    Surely making it again

  184. Laurel
    07.25.2020

    5 stars
    Really really good!

  185. Mehar
    07.26.2020

    5 stars
    Why do we have to keep them for 3 days before cutting??

    • Jeanine Donofrio
      07.26.2020

      You don’t have to, but they’ll set up and slice better if you let them sit for a bit. They’ll be gooey, but still delicious, before then.

  186. Sara Y
    07.26.2020

    3 stars
    CUT DOWN THE SUGAR!! i made these and damn they were too sweet i couldn’t even finish a single piece. (note that this is literally coming from someone who eats nutella straight out of the jar, sugar isn’t an issue for me usually). if i were to make these again i’d definitely use less sugar, they still came out good though, just if you eat a single bite haha

    • Jeanine Donofrio
      07.27.2020

      In the notes, I listed a variation with less sugar, you might try that amount.

  187. Tracy
    07.27.2020

    5 stars
    I had to add some milk because my batter ended up wayyy too thick – but the results were still really great! (I think it’s because I had small eggs hahaha).

  188. Pamela Almeida
    07.27.2020

    I love this brownie recipe. I doubled the ingredients to make extra. I also used butter…they are soooo yummy 🤗

  189. Maggie
    07.28.2020

    5 stars
    Batter is very thick. Glad I saw footnote, I almost added more water, glad I didn’t. Delicious!

  190. Lisa
    07.28.2020

    5 stars
    Oh my! the batter alone is like the one I used to used when I was young. It was in my mom’s recipe box which has been gone many years. I can not wait for them to come out of the oven !!!

  191. lauren
    07.28.2020

    5 stars
    the perfect brownie with all the good textures!!

  192. Rosetta Williams
    07.29.2020

    5 stars
    This recipe interests me. Never made brownies with olive oil or powdered sugar. I was tempted to add espresso powder but I didn’t. I did add more vanilla. I think 42 minutes is the correct amount of time. Very pleased with this recipe!

  193. Iretiola
    07.30.2020

    Tried this recipe today and it was bomb

  194. Venny
    07.31.2020

    Hi, can i use cooking oil instead of canola and extract olive oil? Thank you ☺️

    • Jeanine Donofrio
      07.31.2020

      You can use any neutral oil – if your cooking oil is vegetable oil, that’ll work fine.

  195. Shirls E. from baked.desserts.pastries%20(ig)
    08.01.2020

    4 stars
    I tried out the original recipe for the first time, and it turned out great! However, when I changed up the measurement of the sugar, it made a huge difference concerning the appearance of both brownies.

    All in all, this is my favorite recipe despite the difference in appearance of both batches that I made. Since I like a more flaky crust of a brownies, I will stick to the original recipe!!

    • Jeanine Donofrio
      08.02.2020

      thanks for your feedback :). Glad it’s your favorite recipe!

  196. Arna
    08.01.2020

    5 stars
    This is my first time making brownies from scratch. They went together really easily. They look delicious. I put the recipe in my calorie counter, set it to 16 servings (a 2×2 brownie) and it came out to 223 calories per brownie. I’m sure it will make a delicious dessert for tonight!

  197. Sam
    08.01.2020

    Made them and they didn’t rise the way I thought they would but hopfully they taste good.

  198. Katelyn
    08.02.2020

    5 stars
    best homemade brownies

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.