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 7048 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.

 

4223 comments

4.90 from 7048 votes (5,383 ratings without comment)

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  1. Daniella
    05.28.2021

    Oh shoot! I forgot the salt lol… they’re already baking. Do you think they’ll be ok without?

    • Jeanine Donofrio
      05.28.2021

      Darn! They might just taste too sweet without the balance.

      • D
        05.28.2021

        Ah I guess we’ll live! LOL. Will have them for an extra special dessert tonight!

        • D
          05.28.2021

          I have to also note, mixed them up with your L&L wooden spoon… still going strong! 🙂

  2. Christie
    05.28.2021

    Can I not use chocolate chips at all for this recipe but use walnuts instead?

    • Jeanine Donofrio
      05.28.2021

      You can, although the melty chocolate does really add to the fudginess.

  3. Susan
    05.27.2021

    Hummmm I thought I’d make these brownies because I’ve tried other recipes from Love & Lemons that were fab. They have been in the oven over an hour at gas mark 4. The only substitution I made was Oggs egg substitute (my daughter is allergic to eggs) but I used the right amount for two eggs. The mixture is bubbling but not baked through and my testing stick comes out gooey. What’s gone wrong?

  4. Jeff Dobson
    05.26.2021

    These turned out alright. Thanks. Bit of vanilla ice cream on the side and . . . joy!

  5. Heba Huzayin
    05.26.2021

    5 stars
    Great recipe: simple, fast, and delicious! Even though I neither had the chocolate chips nor the 8*8 baking dish, the brownies still tasted very delicious.

  6. Karen Levine
    05.24.2021

    Can’t wait to try these…I’d like to add walnuts – suggestions on quantity and will this affect the cooking time?

    • Jeanine Donofrio
      05.25.2021

      Hi Karen, a 1/3 cup of chopped walnuts should be fine – I wouldn’t change the cooking time.

  7. Andrea
    05.24.2021

    5 stars
    Fourth Time making these and they always turn out perfect! Thank you!

  8. Dzn
    05.22.2021

    1 star
    Arguably the worst brownies I’ve ever ate. Low chocolate flavor, thin, plain. How these are 5 star is beyond me.

    • Andrea
      05.24.2021

      We’re you using the right size pan? I’ve made these multiple times and they turned out fine! And I’m picky with brownies. And maybe try a different Coco powder!

  9. Q
    05.22.2021

    5 stars
    Sister said they’re the best I’ve made

  10. Alison
    05.22.2021

    I don’t have any powdered sugar can’t I leave it out and use more granulated?

    • Alison
      05.22.2021

      5 stars
      I have made these once before when I did have powdered sugar and they were amazing! Lots of compliments. If anyone can advise on omitting the powdered sugar please let me know.

  11. Anna
    05.21.2021

    4 stars
    Too sweet even though I like sweet food myself…. Followed the ingredients to a T and even cut 1/4 cup of sugar. Would recommend only using 1 cup of sugar if you don’t really have a strong sweet tooth. But the texture and taste is really good aside from the sweetness!

  12. Margaret
    05.21.2021

    3 stars
    This is really rich because of all the sugar. But it was a really easy recipe to follow. I won’t make this in the future unless I can figure out how to cut a lot of the sugar out and it still being good.

  13. CINDY
    05.20.2021

    5 stars
    I have been informed by my family that they never want to have boxed brownies ever again. They loved these!! So thank you. But if you could change your recipe to reflect the *** comment, it would be that much better. I read the recipe that said that the toothpick should come out with only a few crumbs but after 50 minutes it was still a gooey mess. Thankfully I’ve baked enough to know that my family would eat them raw if I let them so took the pan out of the oven even though the toothpick was a wet mess. They did firm up just enough to cut. So if you removed the toothpick and crumb part and just had the **** super gooey part, it might be easier to follow. Just my opinion. Either way, they were super delicious!! 🙂

    • Jeanine Donofrio
      05.21.2021

      thanks for the feedback, I’m glad your family loved them!

  14. Laina
    05.19.2021

    Hi can I use oat flour? And if so do I use the same amount??

  15. Giselle
    05.18.2021

    5 stars
    I made them for my niece for her 15th birthday and she LOVED them. Will definitely be making these again ? Easy and delicious!

    • Jeanine Donofrio
      05.19.2021

      I’m so happy to hear!

  16. Vivian
    05.18.2021

    Hello Jeanine,

    Thank you for sharing your recipes.
    I’m planning to make this at an event for 100+ kids, so I’m adjusting your recipe to our needs.
    As we’re baking them at a commercial kitchen we have big baking dishes only. Any tips to avoid overcooking them?

    • Jeanine Donofrio
      05.18.2021

      Hi Vivian, I would just watch them closely – a toothpick should come out with just a few crumbs attached. They might seem underdone when you take them out, but they’ll firm up out of the oven.

  17. Shreya Srikanth
    05.17.2021

    Delicious Brownie! Made it twice in a week! Best Brownie recipe for the crunchy top and moist middle!
    This recipe is going to be my staple!! A must try for sure!

  18. Kara Endres
    05.17.2021

    5 stars
    These are the best brownies ever! Super simple recipe. I made them with my 5 year old and he loved it. And they turned out so perfect!

  19. Julie
    05.16.2021

    5 stars
    Hello, can these be frozen? I have time to bake today, but won’t need them until next weekend. Thank you!

  20. bardaan
    05.16.2021

    how much baking soda

    • Jeanine Donofrio
      05.16.2021

      There’s no baking soda.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

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.