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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Best recipe for brownies

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Best Homemade Brownies

rate this recipe:
4.92 from 6868 votes
Prep Time: 5 minutes
Cook Time: 45 minutes
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.




  • 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!


*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.



4.92 from 6868 votes (5,384 ratings without comment)

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Rate this recipe (after making it)

  1. Elaina

    5 stars
    My friend and I made these after wanting a sweet treat, and they are absolutely AMAZING!!! totally recommend!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Elaina, so glad you loved them!

  2. Ruben

    This is a freakin’ delicious recipe!! Just made it and am saving this to my ‘make as often as I can’ folder.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Ruben, so glad you loved it!

  3. Cat

    5 stars
    Excellent as is. First time making it but won’t be the last.

  4. Phoebe Moore (L&L Recipe Developer)

    Hi Rebecca, This recipe works well with 1 cup granulated sugar instead of 1 1/2, so I’d recommend making that change to reduce the sweetness. That said, if you like a cakier, less sweet brownie, you might enjoy our zucchini brownies more.

  5. Phoebe Moore (L&L Recipe Developer)

    Hi Rudy, do you change anything about the recipe?

  6. Deebs

    Do I need to adjust anything else if I leave out the chocolate chips pls?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Deebs, nope! It’s fine to omit them. The brownies will just be a little less fudgy without the chocolate chips.

  7. Sun

    Do they keep well if you freeze them?

    • Phoebe Moore (L&L Recipe Developer)

      Hi, yes! These brownies freeze well.

  8. Val

    This came out so so good, my kids loved the brownies. They could not wait for 2 hours for them to cool down. They started eating the brownies right away 😄 Thank you!

    • Jeanine Donofrio

      I’m so glad they were a hit!

  9. Monica Martin

    5 stars
    Absolutely delicious. If these don’t come out for you then you did something wrong or your ingredients are not good. Next time I will scale back granulated sugar to 1 cup because they are pretty sweet. Not in a bad way just something I’ll try. Combined with powdered sugar it’s pretty sweet so I’ll try that next time. I baked for 40 minutes and they weren’t quite done but almost. I added another 10 minutes and much better. I didn’t cut into them for 3 hours and they were perfect. Crunchy outside and chewy soft inside.

  10. Jenna

    4 stars
    ate so bad !!!! (gen z slang for ‘it was so good’) don’t know why there’s so much hate in the comments cuz mine turned out DELICIOUS, but not everyone can be as great as a baker like me yk how it is (but fr though it must be skill issue fr)

  11. Ash

    5 stars
    The best brownies ever! I’ve made these a handful of times and each time they come out perfect. My 12yr old daughter said they are the best things she’s eaten and she constantly asks for them now. I will admit we weren’t a fan of the super rich olive oil taste so I use Canola instead and it’s great.

  12. Crystal

    Idk why there’s any hate on this thread bc these brownies were the best I’ve found and I have went through MANY recipes searching for a good one..brownies are my favorite desert so for me to say this is the best says a lot..they truly are divine!!

  13. Beata

    This was absolutely wonderful recipe. I followed the recipe to a T but Next time I will try it with the sugar reduction to see how it comes up, but otherwise this is the best homemade recipe I found so far! Thank you for sharing!

  14. Anita

    5 stars
    My go-to brownie recipe – comes out perfect every time! I prefer the reduced sugar modification and use 2× chopped up 100g chocolate bars (1 white and 1 milk chocolate) instead of chocolate chips.

  15. Aaron "The Grillfather"

    What would be the offset ratio, if one wanted to use a 9 X 13 inch pan, but maintain a good thickness? I’m not a fan of square pans and would prefer to not buy a pan that I’d only use for brownies. Thanks.

    • JuJu

      Double the recipe for a 9″ × 13″ pan.
      Two 8″ × 8″ = 128 sq in; a 9″ × 13″ is 117 sq in; batter should be ~2/3 up sides of pan.
      Just bake any excess in another dish, if needed.
      Many reliable websites provide baking pan equivalents. Hope this helps.

    • Toni

      I just doubled the recipe. I’m baking them off now.. with any luck, they’ll be perfect! 😁🤞🙏

  16. Sara C.

    5 stars
    Really lovely, chewy, and fudgy brownies. I definitely will make this again with the “less sugar” modification next time, just for my own personal preference—but the recipe as written is still a very good brownie. It’s sweet, but not inedibly sweet as some reviews suggest. Very easy to do, great results.

  17. T White

    5 stars
    My daughter made these last night. She used vegetable oil. We could not believe how delicious they were when we cut them today.She took them to a work gathering and everyone thought they were amazing. I wish I had kept a few for myself. I always set the timer for five minutes under the lowest time listed. Baked for 37 minutes. Perfect!

  18. Sydney

    4 stars
    100% the best tasting brownie!!!! And super easy to make. However, I baked mine in a 8.5×8.5 pan and cooked at 325° for 45 mins and still too wet in the middle! Had to cook longer but still a great brownie! Will definitely make again just next time in a bigger pan for shorter time or in my 8.5×8.5 just longer time

    • Sydney

      Oh and the only thing I changed was canola oil instead of olive oil!

  19. Amanda Peloquin

    3 stars
    Was watching TV, saw this article on my Google feed, tried this recipe on inpulse. Was easy to make, had all the ingredients on hand. It made an average brownie, good but not great.

    • Wally walnut

      5 stars
      These were the best! I ate and immediately thrrew up. Put all the blackies in my next batch. DSGUSTING BOX BROWNIES – 5 stars!

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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.