The BEST brownie recipe! With crispy edges, fudgy middles, and rich chocolate flavor, these homemade brownies will disappear in no time.
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.
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
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.
Next, combine the wet and dry ingredients. Sprinkle the dry mixture over the wet one, and fold until just combined. The batter will be thick!
Then, pour the batter into an 8×8 inch baking pan lined with parchment paper. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick – that’s ok.
Finally, bake! Transfer the pan to a 325-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!
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!
More Favorite Desserts
If you love this brownie recipe, try one of these yummy treats next!
- Perfect Oatmeal Cookies
- Easy Sugar Cookies
- No-Bake Cookies
- Best Peanut Butter Cookies
- Orange Zest Shortbread Cookies
- Vegan Coconut Macaroons
Best Homemade Brownies
Equipment
- 8x8 Baking Dish (this is the one I use so they don't overcook)
- Cooking Spray (I love this avocado oil one from Chosen Foods)
- Parchment Paper (this makes it so much easier to remove the brownies from the pan)
Ingredients
- 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 (not a 9x9 dish or your brownies will overcook) 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 40 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
What is the nutritional info for these brownies please?
I’ve made this recipe twice to really test it. Both times came out flat and dense. I’d love to try it with baking soda or powder to see if this helps them rise. Thoughts?
excellent, well thought out and great additions, eg powdered sugar and water to recipe. best brownie recipe
I’ve made these several times with great results and reception. It is important to follow the directions exactly and to let them sit.
I was wanting to double the recipe for a party. Would it work to use a 9×13 pan? Should I adjust the temperature and cook time?
Do I need to add the powdered sugar as well as normal sugar? That kind of seems like a lot?
These are the best brownies I have ever made. I usually double the batch and make it for just about every dinner I’m invited to. I have always had people comment on how good they are and a few have called them “the best brownies in the world.” I do reduce sugar by 1/4 cup (per recipe). I’m not really sure why people are having so many issues, perhaps double check ingredients, or maybe altitude is affecting them?
Hi Katie, I’m so glad you love the brownies!
They desperately need a leveler. Came out flat and hard as rocks. Good flavor though.
Hi Jen, these brownies should be dense and fudgy, but they shouldn’t be too hard. I’d try baking them a bit less in the future so they they stay gooey once they cool.
They were dry. They were dense. None of my family can taste the chocolate until after. Otherwise, they were great with a strawberry ice cream I made. 😊
I had never made “homemade” brownies before…(at 54 years old, lol).
Theses were super easy and OH my goodness yummy! Thank you for the recipe. I will never do a boxed brownie again!
I’m so glad you loved them!
I’m so glad you loved them!
Texture is all wrong, even after cooling. If you see you’ve made a mistake, it’s ok to edit or even delete a recipe. This will just waste people’s time and ingredients. It’s a sloppy mess, not brownie-like at all.
Hi Jim, I’m sorry to hear you were disappointed with the results! Just so I can help troubleshoot, did you change anything about the recipe?
These brownies were perfect! I had a midnight craving last night and decided to make them. They turned out so good, nice and gooey on the inside, and crispy on the exterior. I added some vanilla bean powder to create an extra rich and delicious flavor throughout. I also made sure to whip the egg mixture properly, as that helps create the exterior crunch. Make sure you follow the recipe correctly, that is important. You will get great results if you follow directions, but I see a lot of the reviews did not follow it correctly and ended up with flat brownies. You do NOT need baking powder, just follow the directions and donMt alter anything. Bake exactly 40 minutes, no more. Happy Baking!
*don’t alter
*don’t alter
So glad you loved the recipe, Ina!
Hi Ina, I’m so glad you enjoyed these so much!
Man, I really wanted to like these. They came out flatter than I thought. Not very gooey. Now that they e cooled the next day, they’re firm and super solid. Not gooey or fluffy at all! Is it missing baking powder? I don’t think I overbaked either. I baked for 40 mins! Won’t be making this recipe again
Hi Christine, I’m sorry to hear you didn’t love the results! Just so I can help troubleshoot, did you change anything about the recipe?
I made these brownies today. I was surprised
How flat they came out. I thought that
I forgot to add baking powder. I checked
The recipe and no baking powder was there
So I don’t know what went wrong. ☹️
I was literally just coming here to write this – I did the EXACT same thing. Pulled them out and they were completely flat, thought I’d forgotten the baking powder and realised none in the recipe. I followed it perfectly, even leaving them in for 5 extra minutes, but they’re a gooey soggy mess in the middle 🙁 inedible
Hi Mon, did you let the brownies cool before slicing? They’ll be gooey after baking but will continue to set up as they cool. These are dense, fudgy brownies, so they don’t puff up like a cake. We find that baking powder isn’t necessary!
Made these a few weeks ago with just 1 cup of sugar and they were still delicious- just topped with a dusting of powdered sugar. The family loved them and they were gone in a few days. Next time, I made them with 1 1/4 cup sugar and no powdered sugar on top and they were even better. These have now become a staple to keep on the counter in my covered cake stand and make a great snack anytime! They are just gooey enough with a crackle too- I just cook them until the toothpick comes out barely clean and let cool completely before cutting. Thanks so much!
I also only added 1/4 cup chocolate chips and when I mix, I add the wet ingredients into the middle of the dry slowly until all mixed and no more looks dry. I also use vegetable or canola oil as the oil. Other than those things, I followed your recipe exactly down to the parchment paper and baking spray and they are amazing. I’m sharing all of this because I read some other reviews and maybe they missed a step or an egg or an item. It happens. I’ve made these 4 times now, same perfect results each time.
I’m so glad you love the recipe, Jamie!
This recipe is my go to for a treat anytime of the day , it’s quick and delicious!!!!!! I put a little less sugar and I bake them for only 35 minutes instead of 45. But over all best brownies.
So glad you love them, Eowyn!
Literally a block of sugar once it cooled. Had to toss the whole thing
I only used a cup of sugar and it was perfect. I also thought that the recipe had too much sugar, but I already add at least 40% less sugar whenever I follow any recipe.
Hi Kim, I’m sorry you were disappointed with the results! It sounds the brownies may have stayed in the oven a little too long. These come out best when you take them out when they still seem a little underdone in the middle.
I can’t decide if the pure cane sugar I use is to blame for this issue… but I’ve made this recipe twice & both times these have been just too granular in texture. I’ve tried mixing just a tad bit longer & I’ve made sure to spoon measure the powdered sugar even adding less of both sugars. Maybe it’s the oil since it doesn’t dissolve the sugar at all…
Hi Evy, using a fine granulated sugar will give the brownies a smoother texture if you’re finding them too grainy!
Not very sweet, I had to make some chocolate glaze to go with it. Additionally it seemed oily but actually wasn’t so hats off to that, but it wasn’t as fluffy or gooey as I would have hoped, probably wouldn’t make it again unless I want to be struck down at the next family event by the harsh roast this would net me. (On a scale of culinary excellence, the gods would be angry lol.)
Honestly, these are the best brownies I’ve ever baked, and I’ve baked a lot of difference recipes. Made them exactly as indicated except with canola oil and kosher salt instead of olive oil and sea salt.
I’m so glad you loved them!
Same!! I’ve made them 4 times and they have been perfect every time. And I only use 1 cup of sugar and 1/4 cup chocolate chips. Use baking spray and parchment and wait to cut until totally cool. Best brownies ever for sure. They have a nice crackly top and gooey center and they never stick or come out hard. I think everyone who didn’t like them must have missed a step or an ingredient- it does happen. I read and re-read ALL steps and * ** *** just to be sure I know as much as possible going into it.