Is there anything better than a chocolate ooey gooey brownie fresh out of the oven? These classic homemade brownies are so simple to make and worth every single calorie.
Best Homemade Brownies
Brownies make me so happy. The more chocolate, the better!! Who else agrees with me?
I think we can all agree that brownies fresh out of the oven topped with cold vanilla ice cream is pretty much heaven. And whether you like the middle piece or an edge piece, they’re just too good to deny.
We love making brownies for all occasions! Birthdays, family get-togethers, school functions, or just an easy after-school snack. This recipe is rich, fudgy, and everything else you want in a brownie! This will quickly become your go-to brownie recipe—it’s definitely mine!
How to Make Homemade Brownies
PREP. Preheat your oven to 350 degrees. Line a 9×11 inch pan with parchment paper. Lightly grease with baking spray.
BATTER. In a medium bowl, combine the melted butter, oil and sugars. Whisk everything together well. Add the eggs and vanilla and mix for another 2 minutes.
In another bowl, sift together the flour, cocoa, salt and baking powder. Fold the dry ingredients in with the wet ingredients until just combined. Gently fold in ¾ cup of the chocolate chips (reserving the rest for the top).
BAKE. Pour the brownie batter into the prepared baking dish and smooth until even. Top the batter with the remaining chocolate chips. Put the brownies into the oven and bake for 25-30 minutes (middle should no longer jiggle).
COOL. Let the brownies sit in the pan for an additional 10-15 minutes before removing from the pan. Let cool slightly before cutting. These are definitely best served warm.
Brownie recipe Tips, Tricks + Additions
In order to make a “fudgy” brownie, you need more fats than flour. This recipe calls for 1 cup of butter and 2 tablespoons of vegetable oil. This will make them dense and perfectly fudgy in texture. Some other tips in making the best brownies include:
- Don’t over mix the four. Stir until just combined to get the best texture.
- Don’t over bake: remember metal pans bake much more quickly than glass pans. Also, each oven bakes a little differently, so start checking the brownies 5 minutes before the suggested bake time.
For easy cleanup, and an easy way to lift the brownies out of the pan, add parchment paper to the pan before pouring the batter.
Do you ever have trouble cutting your brownies into clean lines? Sometimes the brownies will tear or bunch up if you’re trying to cut them with a regular knife. Try a PLASTIC knife next time and it will cut through the brownies like butter. So smooth and way less mess! Genius, right?
There are tons of different ingredients you can add to homemade brownies. Get creative!
- different flavors of chocolate chips
- candy pieces
- mint chocolates
how to store + Freeze
Store your homemade brownies in an airtight container!
It’s best to cut them first before storing them. They should stay fresh and chewy for up to 3 days. You can definitely make these ahead of time and they will taste just as yummy the next day.
Before freezing your brownies, make sure they have cooled completely. Wrap the brownies tightly in plastic wrap to get them airtight. Then wrap them again in foil. Pop them into the freezer and they will last for up to 3 months. Let them thaw to room temperature before serving.
For more brownie recipes, check out:
- Caramel Brownies
- Oreo Brownies
- Cheesecake Brownies
- Red Velvet Cheesecake Brownies
- S’mores Brownies
- Nutella Brownies
Homemade Brownies Recipe
- Preheat oven to 350 and lightly grease a 9x11 pan. Line with parchment paper.
- In a medium bowl, combine melted butter, oil and sugars and whisk well.
- Add eggs and vanilla and mix another 2 minutes.
- In another bowl, sift together flour, cocoa, salt and baking powder.
- Fold dry ingredients in with wet ingredients until just combined. Fold in 3/4 cup of the chocolate chips (reserving the rest for the top).
- Pour batter into prepared baking dish and smooth until even. Top with remaining chocolate chips and bake for 25-30 minutes (middle should no longer jiggle).
- Let sit in pan for an additional 10-15 minutes then remove from pan and let cool before cutting. TIP: Use a plastic knife to cut with minimal messes.