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
Have made this recipe several times and everyone loves it! Quick question – can you double it and bake in a 9×13 pan? Any adjustments to the recipe or time? Thanks!
I doubled the batch. And added 5 minutes, then added another 8…. Then another 5. Lol this was after the 48 min mark. And alas only one side was cooked better than the other. When I don’t double the recipe it comes out perfect so I don’t know what to do when doubling it either. But still gets a 5 star cuz this recipe is phenomenal when done as listed.
I doubled and baked in a 9×13 pan for about an hour… they were perfect!
I’m happy they were perfect!
Hi Karen, the brownies will be thicker in the larger pan so you might need to add a little more time.
These really are fabulous brownies… i was skeptical as i am a boxed brownie snob, this recipe blew those out of the pantry. In true me fashion… i did tweak this recipe, I added 2T of peanut butter powder and an extra 2T of water. i sprinkled the top with salt b/c i thought the batter was a tad sweet. Once baked, i “frosted” them with a thin layer of peanut butter. I served them to my inl-aws the next day… so good.
I’m so glad you enjoyed them!
These are so delicious. My family craves these. I’ve made for my hubs bday, our anniversary and for Easter. So tasty
Hi Haley, I’m so glad they’ve been a hit!
Omg! These are amazing! Simple and delicious.. can mix a handful of nuts before pouring.. then used a sprinkle of coarse area salt on top just before oven. Also, I doubled up and put in 2x9x11 glass pan, perfect!!
I’m so glad you loved them!
I can ‘t wait to make this, and I am sure it will be awesome, but I have a question. I have a large chocolate block from Ghiradelli and I want to use it instead of chips, do you think that would be okay, and if so, should I just cut into small pieces equaling 1/2 cup, or should I weigh it? Not sure how much to put in
No baking powder on the list had to redo my brownies
Hi Chloe, in this case the cocoa powder acts as the leavener – these are also more fudgy than cakey.
I’m not getting the same soft texture as the brownies in your photos. I cooled them for a few hours and it became hard and crunchy. Not sure if I’m doing something wrong. Only thing I changed was using caster sugar instead of granulated sugar (as I couldn’t find any at my supermarket). It’s still fairly moist inside but the outside is biscuit-like
Hi Jessica, Great question! I have a couple thoughts. You could try baking the brownies for slightly less time in the future and/or you could reduce the sugar measurement to 1 cup (if you used 1.5 this time). Caster sugar is finer than granulated sugar, so it packs more tightly into a measuring cup, increasing the ratio of sugar to other ingredients. Hope this helps!
Thanks Phoebe. I did find that the batter was a bit on the dry side before pouring into the cake tin, even when mixed throughly – I’m wondering if I should be increasing the oil/water ratio to get it to a “wetter/muddier” consistency?
Note that if you use table salt rather than sea salt you should reduce the amount of salt. The amount you reduce it by depends on the brands of salt being used.
Perhaps you added 3/4 tablespoons salt instead of teaspoons?
Hi Caryn, I wonder if you used another salt besides fine grain sea salt or kosher salt (like iodized salt or flaky salt)
The negative reviews here are fascinating. I’ve made this recipe two or three times and it’s always perfect. We hate having to wait so we never do, but they are better if you do, haha. I always use an 8×8 pan. I am always skeptical about the cook time so I start checking at 30 min and usually have to cook for about ten minutes longer (so, the recipe is correct as written for me). I use a gas oven. I get crusty edges, but I never get that smooth crackly top like in the photos so I’m curious about how I can get that effect.
Hi Carla, I’m so glad you’ve loved the recipe! The crackle top has to do with how fine your sugar is – I get it when I use a finer granulated sugar like Domino vs. natural cane sugar which is more coarse.
I want to try this recipe today for my son’s 14th birthday. He wants brownie sundaes, and this recipe sounds delish! ? However, my daughter is vegan, so I try to alter most recipes it include her as well. Have you ever tried this recipe using an egg replacement? (I typically use the Red Mill powdered type) If not, do you think I should add slightly more water…or keep the same?
Hi Tina, sorry for my slow reply – here is our vegan brownie recipe, I recommend making this one! https://www.loveandlemons.com/vegan-brownies-recipe/
Did you use 3/4 tsp or tbsp?
OMG, THESE ARE SO GOOD!!! I will be replacing the old with the new!!! Yum!!! So fudge!
I’m so glad you loved them!
I made this last night. Best brownies I have ever made. The flavor and density were exactly what I have been searching for. Thank you for this recipe!
I’m so glad you loved them!
This is my first time baking brownies from scratch (3rd time baking from anything) and it turned out so goooood. I didn’t have the indicated pan because I’m using an air fryer oven. I experimented with 2 9×4 loaf mold (so small). Yet, it still turned out great! I also tried just flattening it in the parchment paper in the pan, and guess what? it’s so good too! My family likes it so much that they kept asking me to bake again.
I was hesitant with my ability to bake at first but with this recipe, I feel like I can bake anything.
Thanks so much!
Hi Iana, I’m so glad they turned out so well for you!
My husband and I are having a Brownie Battle today. I chose your recipe because I prefer a fudgy brownie and I also liked that you added a bit of salt. I really like how salt compliments the the sweet chocolate taste of a brownie. They’re in the oven right now but I couldn’t wait to share with you how excited I am to try your recipe! I tasted the batter and it was phenomenal! I think I have an excellent chance of winning!
Hi Cheryl, I love that you and your husband are having a brownie battle! Best of luck—I hope you love the brownies!
Best brownies I’ve ever had in my entire life! Instead of the water I put my left over coffee. They were amazing. My husband asked me to bake more already.
Great idea to use the leftover coffee, Andi! I’m so glad the brownies were a hit.
This is the best brownie recipe ever! I make 2 changes to get a perfect crispy outside but fudgy inside brownies. #1 half oil, half melted butter. #2 blend your chocolate chips! These freeze really well and are heavenly when heated up in a toaster oven (350 for 10min).
I’m so glad you’ve loved them!
Omg!! I was skeptical because I had never found a really good “from scratch” brownie recipe until now! These are redic delish! Def stick to the timeframe and let cool the 2 hours. I gave it longer thinking it was too gooey and shouldn’t have.
This is a fantastic recipe! Thank you!
Oops!!! Forgot the stars!!
⭐️ ⭐️⭐️⭐️⭐️!
Hi Kimberly, I’m so glad you loved them!
These are AMAZING! I have made 3 batches, one with half white chocolate chips, half milk chocolate and 2 batches with milk chocolate chips and walnut. I literally have to hide them from my husband and kids because they are SO delicious ?
They freeze really well too.
These are AMAZING! We used vegetable oil instead of olive oil. I have made 3 batches, one with half white chocolate chips, half milk chocolate and 2 batches with milk chocolate chips and walnut. I literally have to hide them from my husband and kids because they are SO delicious ?
They freeze really well too.
Hi Kirstin, I’m so glad you’ve loved them so much!