Homemade brownies are a chocolate lover’s dream that prove once you bake from scratch, you’ll never go back to a box mix again. This dessert is rich, fudgy, and full of deep chocolate flavor, yet still simple enough for any day of the week.
These brownies bake up thick, chewy, and extra chocolatey with that shiny crackly top everyone loves. The best part is how easy they are to make! This pan easily serves twelve, perfect for sharing with family or friends.
Whether you go for a gooey middle square or a chewy edge piece, these brownies are impossible to resist. They’re the kind of treat that disappears fast and has everyone asking for the recipe.
If you love these homemade brownies than you’re sure to love our Fudgy Brownies and Buckeye Brownies.
Why we think you’ll love it:
- Packed with chocolate flavor. This recipe is rich, fudgy, and everything else you want in a brownie.
- Better than boxed. Once you get a bite of these chewy brownies, you’ll never want to use a box mix again!
- Always the right time. We love making brownies from scratch for all occasions! Birthdays, family get-togethers, school functions, or just an easy after-school snack.
Homemade Brownie Ingredients
- Unsalted butter, melted and cooled (1 cup)- Provides rich fat to make the brownies moist and fudgy.
- Vegetable oil (2 tablespoons)- Helps keep the texture and adds extra fat for chewiness.
- Granulated sugar (1¼ cups)- Sweetens and helps create that pretty crackly top.
- Light brown sugar, packed (1 cup)- Adds depth, moisture, and chewiness thanks to its molasses content.
- Eggs, room temperature (4 large)- Binds and contributes structure while keeping the brownies dense.
- Vanilla extract (1 tablespoon)- Rounds out and enhances the chocolate flavor.
- All-purpose flour (1 cup)- Gives structure while still letting the brownies stay fudgy. Be sure to measure the flour correctly.
- Unsweetened cocoa powder (1 cup)- Provides deep chocolate flavor and richness. We used natural baking cocoa, but Dutch-processed cocoa powder will also work.
- Salt (¾ teaspoon)- Balances the sweetness and brings out the chocolate’s depth.
- Baking powder (½ teaspoon)- Gives a little lift to keep them from being too dense.
- Chocolate chips, milk or semisweet, divided (1 cup)- Melts into pockets of gooey chocolate throughout the brownies.
- optional toppings – sprinkles, toffee bits, crushed Oreos, crushed candies, chopped nuts, different flavors of chocolate chips, nuts, candy pieces, or mint chocolates
How to Make Homemade Brownies
PREP. Preheat the oven to 350°F. Lightly grease a 9×11-inch baking dish, line it with parchment paper, and set aside.
WET INGREDIENTS. In a medium bowl, combine melted butter, oil, sugar, light brown sugar and whisk well. Add eggs and vanilla and mix for another 2 minutes.
DRY INGREDIENTS. In another bowl, sift flour, cocoa, salt, and baking powder. Fold dry ingredients into wet ingredients and stir until just combined. Fold in ¾ cup chocolate chips.
POUR. Pour batter into the prepared baking dish and smooth out until even. Top with the remaining ¼ cup of chocolate chips and any other desired toppings.
BAKE. Bake for 25–30 minutes, or until the middle no longer jiggles. Let sit in the pan for 10–15 minutes, then remove from the pan and let cool completely before cutting.
Kristyn’s Recipe Tips
- For the best flavor, use high-quality cocoa powder and chocolate chips.
- Don’t overmix once the dry ingredients go in; stir just until combined.
- Use either natural or Dutch cocoa in this recipe; Dutch cocoa gives a deeper, richer flavor, while natural cocoa adds that classic homemade brownie taste.
- If you use a metal baking pan, brownies will bake more quickly, so begin checking for doneness at around 20 minutes.
- Cut clean, even slices. Let the brownies cool a bit, but not all the way, and use a plastic knife. It will cut through the brownies like butter.
Homemade Brownie Recipe
Video
Ingredients
- 1 cup unsalted butter, melted and cooled
- 2 tablespoons vegetable oil
- 1¼ cups granulated sugar
- 1 cup packed light brown sugar
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 cup chocolate chips, milk or semisweet, divided
Toppings
- sprinkles, toffee bits, crushed Oreos, crushed candies, chopped nuts optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×11-inch baking dish, line it with parchment paper, and set aside.
- In a medium bowl, combine melted butter, oil, and both sugars and whisk well.
- Add eggs and vanilla and mix for another 2 minutes.
- In another bowl, sift flour, cocoa, salt, and baking powder.
- Fold dry ingredients into wet ingredients and stir until just combined. Fold in ¾ cup chocolate chips.
- Pour batter into the prepared baking dish and smooth out until even. Top with remaining ¼ cup chocolate chips and any other desired toppings and bake for 25–30 minutes, or until the middle no longer jiggles.
- Let sit in the pan for 10–15 minutes, then remove from the pan and let cool completely before cutting.
Notes
- For the best flavor, use high-quality cocoa powder and chocolate chips.
- Don’t overmix once the dry ingredients go in; stir just until combined.
- Use either natural or Dutch cocoa in this recipe; Dutch cocoa gives a deeper, richer flavor, while natural cocoa adds that classic homemade brownie taste.
- If you use a metal baking pan, brownies will bake more quickly, so begin checking for doneness at around 20 minutes.
- Cut clean, even slices. Let the brownies cool a bit, but not all the way, and use a plastic knife. It will cut through the brownies like butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store. Cool, cover the pan, or place brownies in an airtight container and store at room temperature for up to 3 days, or 5-7 days in the fridge.
To freeze, wrap them with plastic wrap, place them in a freezer bag, and store them in the freezer for up to 3 months.
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This recipe was originally published January 2020.
We love this recipe! I made it for a church gathering and they lived it too! Thanks!
Thanks so much for sharing! Glad you all enjoyed it!
Oh my gosh!! I’ve been searching for the best brownie recipe for a long time, and I think this is it!! So fudgy and flaky! I don’t have a 9×11 baking dish, so I used a 9×13 and baked for 28 minutes. They came out perfect–thick and chocolately.
Definitely my go to brownie. Quick and easy. Added a tsp of coffee as well
This was a great recipe!! I will be most definitely adding this to my cooking book!
These are my home’s favorite brownies! They come out delicious every time. Do you think there is a way I could turn them into brownie bites in a mini muffin tin? What do you think the bake time would be for that?