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 adds a bit of water and an extra egg 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:
5 from 190 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

*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.

 

175 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 🙂

  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!

  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!

  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.

  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!!!

  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.

  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!

  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.

  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. 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!

  42. 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.

  43. Shakila
    05.09.2020

    Hai. Can i substitute sea salt with normal salt?

    • Jeanine Donofrio
      05.09.2020

      yes, you can.

  44. 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!

  45. 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!

  46. 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!

  47. 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!

  48. 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.

  49. 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!

  50. 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 🙂

  51. 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!

  52. 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.

  53. 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.

  54. 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!

  55. 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!

  56. 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!

  57. 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!

  58. 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.

  59. 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!

  60. 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.

  61. 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.

  62. 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!!!!!!!!!!!

  63. I LOVE ANIMALS
    05.20.2020

    😃😃😃😃😃😃👍👍👍👍👍👍👍

  64. 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!

  65. Juan
    05.20.2020

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

  66. 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. 😋.

  67. 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!

  68. 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.

  69. 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.

  70. 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.

  71. 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!

  72. Alec V.
    05.24.2020

    5 stars
    I personally love them!!

    • Jeanine Donofrio
      05.27.2020

      I’m so glad!

  73. 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.

  74. Joy
    05.25.2020

    Could you add some instant coffee

    • Jeanine Donofrio
      05.26.2020

      I think that would be great!

  75. 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.

  76. 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.

  77. 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.

  78. 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!

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.