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
Don’t wait for it to be “done”. Although it’s not usually my style, I trusted the process and took them out at 40 min because my oven tends to run a bit hot. I let them cool for about an hour and a half before cutting and eating and they had firmed up nicely. It’s mine and my whole family and friend networks favorite brownie. I’d try it again of I were you. Just my thoughts.
That’s so weird. I have made these for so many people and they are always the favorite. Did your cocoa have sugar in it? I always use unsweetened cocoa powder. I’m not going to say they aren’t sweet but I’ve never had them be grainy. I have thought about trying them switching the oil for butter and melting the sugar into the butter. Maybe that would help?
The only thing I changed was adding walnut halves to it. I like the cruncy texture in with the gooey brownies. But wonderful recipe. Thanks!
These seriously are the best brownies ever. And super easy. I made them for a community event and everyone loved them. I love the simplicity of the recipe – mix dry, mix wet, add dry to wet. Just so easy.
So it’s me again I wanted to cancel the review but I couldn’t when I tried to eat the brownies the next day they tasted sooo good! I don’t understand how did the taste change but I guess next time I will let them cool over night! Really loved the taste it’s getting addictive, definitely would try them again but with less sugar content, am not sure what happened before and if anyone knows how to remove the one star review let me know 😂
Hi Nadia, I’m glad you liked them the next day! I really enjoy them after they sit for a day as well.
So easy to make. I used avocado oil instead of canola oil. I cut back on the sugar to 3/4 cup and kept the powdered sugar to 1/2 cup. I used unsweetened cocoa powder from Trader Joe’s and 72% cacao chocolate chips also from Trader Joe’s. I used a glass baking pan 8 by 8 inches and baked for 40 min. I sprayed the pan with Avocado oil. The brownies did not rise but they taste delicious. Not overly sweet with a rich cocoa flavor. I’ll continue to make these when I crave brownies. Next time I’ll add walnuts. Thank you for the recipe. Hint if baking in a glass pan bake for 35 to 40 min max.
I’m glad you enjoyed them!
You possibly did something different? Made this recipe dozens of times.. the best! You can’t over cook them, just a suggestion as recipe states, better to under than over cook. They still are “cooking” when they come out.
Quick Update!
It’s finally baked thoroughly and it’s soo delicious. The crust tastes like a very high quality chocolate cookie and the inside is a good brownie. So in one pan, I get a chocolate cookie and brownie (brookie)
Yes. I’d use the recipeagain.
These were the best brownies I’ve ever made. I used avocado oil in place of canola oil and reduced the sugar by 1/2 cup. Yum. So chocalately. Did not miss the half of cup of sugar at all.
I’m so glad you enjoyed them!
Hello, I did make these brownies, and they were awesome! I did use coconut oil. I like that hint of coconut flavor. I also used special dark Cocoa.
I was wanting to know if you could double the recipe. And what size Pan to use. Thanks!.
Hi Kelly, I’m glad you enjoyed them! Some other readers have doubled them a baked in a 9×13 pan, but the mixture will be thicker, so you’d have to adjust the baking time. Two 8×8 pans would be ideal.
I’ve doubled this recipe a couple of times using a 9×13” pan. The bake time was about the same for me, which I didn’t expect it to be. So in the end, I could’ve pulled the brownies out at 40 minutes but left them in for 5 minutes longer.
These are the best homemade brownies!!! Incredibly easy to make and they taste good hot or cold.
This will definitely be my go to recipe from now on.
I followed the recipe exactly and used canola oil and they turned out moist and fudgey. I just had a question about making a cake like version. On boxed brownie mixes, to make the brownie more cake like you add more eggs. Would that apply to this recipe as well?
Thanks!
Hi Jennifer, I’m glad you loved them! I haven’t tried these with an extra egg so I’m not sure. I’m not a fan of cakey brownies 🙂
This is a great recipe. I made these with my nieces for a fun Auntie day. They turned out SO well. The girls really love PB so we added 1/4 cup peanut butter chips in addition to full amount chocolate chips. So good. Also, I always use coconut oil for my chocolate recipes because it really brings out the chocolate flavor. But the cook on them, texture, and shiny crunchy top…out of this world. Many very enthusiastic thumbs up
Hi Erica, I’m so glad you loved the brownies! I bet the PB chips were delicious.
Could I double this recipe and use a 9×13 pan?
Hi Deanna, some others on this thread have done that – the batter will be thicker in the pan so you may need to adjust the bake time.
Are we supposed to use the eggs whole or only the yolk?
the eggs whole
hey! thinking of making these, but don’t have a good reputation with olive oil/any cooking oils in foods, i tend to taste the oil and it throws me off. can i make these without adding oil in the batter?
Use butter. 3/4 melted
3/4 melted? Does that mean not fully melted or 3/4 cup?
Hi Zara, I would use a neutral tasting oil (like vegetable or canola oil) or others have used melted butter with success. I wouldn’t skip the oil altogether.
Try applesauce. I enjoy swapping oil in some muffin and cake recipes for applesauce (unsweetened). I’ll usually still reduce the sugar.
Can I use a 9×13 pan
Hi Lori, no, the mixture will be too thin in the pan so we really encourage an 8×8 pan.
These brownies are qiuck to prep and are to die for. Very decadent. Recommend serving when they are still slightly warm with vanilla ice cream. Everyone loves them. We prefer them without the salt (just personal preference) and usually use semi-sweet chips only because we always have those on hand.
I’m so glad they’ve been a hit!
My husband and I just made these together and are eating them as I type! He said “you saved this recipe right?!”. Delicious! And I was a little worried when the batter came out so thick but in the directions it said it was ok so I didn’t add anything and they came out perfectly just as the recipe is. Yum! Thank you!
I’m so glad you both loved them!
Perfection ! Love,love love these.I had to freeze them to stop us eating them all in one go.I defrost 1 each, each day.i reduced the sugar to 1 cup,still perfect
Hi Karen, I’m so glad they were a hit!
I made these to a T! But I substituted the oil with Avocado oil. I left everything the same otherwise. These were a hit!! My kids loved them, I loved them, my partner and the in- law loved them! Thank you! Will definitely make again!! ❤️
I’m so glad you loved them!
Just made these but used a cupcake pan. Taste amazing and were perfectly baked through at 25minutes. I am at higher elevation in Colorado. Oh and I added an extra egg.why?because I’m silly lol Thank you for the recipe!
Ha, I’m so glad they worked well in the muffin tin.
I’ve made these twice and the texture seems really off. They’re gooey but like raw gooey. I’m not sure what I’m doing wrong. I tried following the recipe to a T, reading all the tips and notes before and after the recipe.
This is my brownie recipe now. I made this one and another good recipe that was a bit more cakey last week and let all my favorite people try both. This one was the pretty clear winner so this will now be the one. They go fast around here. I cut them into very small pieces to try to slow us down a bit. Almost every time I leave the house I grab a piece on the way out. So good! Highly recommend. I usually add peanut butter chips and pecans to my dad’s half. 🙂
There are a couple of things you could try. First, make sure your oven is coming to the proper temp using either a meat thermometer or any other thermometer that is not attached to your actual oven. Then you could try baking your brownies for 10-15 minutes longer. Or, you can put the batter in a slightly larger pan so they come out thinner and more baked through.