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:
4.90 from 7397 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.

Equipment

Ingredients

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

*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.

 

4557 comments

4.90 from 7397 votes (5,575 ratings without comment)

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Rate this recipe (after making it)




  1. Carole
    03.04.2025

    1 star
    I had high hopes for this recipe. Not sure how its rated so highly. But this is the absolute WORST Brownie I’ve EVER had. I have a sweet tooth but this was just toooo much! I’m sorry but it was awful and will go in the trash. I followed this recipe exactly but you sure failed. Sorry. I tried to like it but ugghhh 😲

  2. Rebecca
    03.04.2025

    5 stars
    This came out great served hot with. Vanilla ice cream , the whole family loved it !

  3. Delilah
    03.03.2025

    5 stars
    I fear this is the end of the road on the journey to find the perfect brownie recipe. These brownies come out perfectly crispy on the sides and fudgy in the middle. The bite is so so good and has a great chew. I’d recommend baking these in a cast iron greased with salted butter.

  4. Jane
    03.03.2025

    5 stars
    Agree with many of the posters–do not dig in as soon as they come out of the oven. Let them cool! This is so important. If you ear them hot or even warm, the texture is off. Once cooled, the texture is chewy and fudgy and just beautiful. Sometimes I switch out vegetable oil if I run out of olive oil, which I use frequently for cooking. Personally, I like it better with the vegetable oil. But once these cool, they are the best brownies ever!

  5. Shino
    03.03.2025

    4 stars
    I tasted the batter, and it was a bit salty, but after baking and cooling, it was perfect.

  6. Carla
    03.02.2025

    I genuinely have never failed so epically with a recipe, I am considering throwing out what I made. They have the most god awful aftertaste and I’m really not a fun in the slightest x

  7. Ali
    03.02.2025

    1 star
    Ppl were making fun of after I made these…. I wish I was kidding….

    Too sweet, dense and oily… I don’t think I’ve ever made such bad brownies before

  8. Velle
    03.02.2025

    5 stars
    Love this recipe ❤️ chewy not too sweet and very easy to make. Have made it a few times now. Thank you 🙏

  9. Ace
    03.01.2025

    2 stars
    I don’t know why this has so many good reviews. People just like the taste of pure sugar I guess. It barely has any taste. I followed the recipe exactly even using good quality chocolate but it was a waste. Structurally it came out good but I’m sad I wasted the ingredients on this.

  10. Umi
    03.01.2025

    1 star
    Just made these, with 1 cup of sugar instead of 1.5, even so they came out extremely sweet and oily for my taste.

  11. Kate Bradley
    02.28.2025

    5 stars
    Best brownie recipe of ALL time

  12. Rachael
    02.28.2025

    Taste great but my toothpick came out clean at 30 min! I quickly pulled them out, but alas the brownies were overcooked!

  13. Yooper LT
    02.27.2025

    5 stars
    Be sure to follow the directions and let them sit before digging in! Although we were advised to wait (and assured it would be worth it), I couldn’t resist eating a corner before they had cooled. The texture and flavor were “off” and my first judgement was that the recipe was not worth repeating. However, after resting, the flavor was amazing and the texture turned out perfect. I also used 1 cup of granulated sugar and didn’t miss the extra half cup at all.

    • Phoebe Moore (L&L Recipe Developer)
      02.28.2025

      So glad you enjoyed the brownies! Thanks for sharing that tip.

  14. Mads
    02.26.2025

    5 stars
    Can I use sunflower oil as a subititue

    • Phoebe Moore (L&L Recipe Developer)
      02.28.2025

      Hi, yep! You could.

  15. Denee
    02.25.2025

    5 stars
    Delicious! Just made and substituted apple sauce for the oil, they turned out amazing!!

    • Phoebe Moore (L&L Recipe Developer)
      02.28.2025

      Hi Denee, I’m so glad you loved them!

  16. Methuki
    02.24.2025

    5 stars
    this is goodddddd!!!!!!!!!

    • Elly
      02.25.2025

      Hello, what are the macros for the recipe?

    • Phoebe Moore (L&L Recipe Developer)
      02.28.2025

      So glad you loved them!

  17. Ellie
    02.24.2025

    4 stars
    My new favorite recipe!

    • Phoebe Moore (L&L Recipe Developer)
      02.28.2025

      So glad you loved it, Ellie!

  18. Nancy
    02.24.2025

    The recipe for these brownies looks absolutely delish! The rich, fudgy texture and the perfect balance of flavors make it a must-try for dessert lovers. Every time, a delicious dessert is made with high-quality ingredients and a straightforward method. By optimizing ingredient ratios, enhancing texture, and extending shelf life—making indulgence both delicious and guilt-free. Food Research Lab (FRL) plays a crucial role in the creation of dessert formulations that are cleaner-label and healthier.

  19. V.W
    02.23.2025

    5 stars
    This will be the 4th recipe I’ve tried in the last month! Which were BTW the worst I’ve ever made. Cake like! Not cake! I wanted brownies or way to many ingredients and how to’s. I was frustrated because I remembered making them a long time ago and it was easy and good. This recipe is awesome! The absolute best I’ve ever tasted or made. They’re chewy but crunchy on the edge. I’m in love, THANK YOU. EASY RECIPE TO FOLLOW FOR THE BEST BROWNIES EVER

  20. Kelli
    02.23.2025

    5 stars
    A new family favorite! 10 Stars!!! Very rich and moist with a salty flavor!! Perfect combination!

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