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Classic fudgy Homemade Brownies are so simple to make, and worth every single calorie. There’s SO yummy and SO simple!

Homemade Brownies are just one of those classic dessert recipes that always taste better made from scratch! Just like warm Chocolate Chip Cookies or a slice of Chocolate Cake, this recipe is best homemade.

Close up of homemade brownies cut into squares.

The Best Homemade Brownies

Brownies make me so happy. The more chocolate, the better!! Who else agrees with me?

Homemade Brownies fresh out of the oven topped with cold Vanilla Ice Cream are 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 from scratch 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!

Brownie batter with chocolate chips in a mixing bowl for homemade brownies.

How to Make Brownies

This best Brownie recipe is sure to be a family favorite!

PREP. Preheat your oven to 350°F. Line a 9×11-inch baking dish with parchment paper. Lightly grease with baking spray.

WET INGREDIENTS. 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.

DRY INGREDIENTS. In another bowl, sift together the flour, cocoa, salt, and baking powder.

COMBINE. 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 pan and smooth until even. Top the batter with the remaining chocolate chips. Put the brownies into the oven and bake for 25-30 minutes (the middle should no longer jiggle).

COOL. Let the brownies sit in the pan for an additional 10-15 minutes before removing them from the pan. Let cool slightly before cutting. These are definitely best served warm.

Cutting your brownies

Do you ever have trouble cutting your Brownies into clean lines? Sometimes the Brownies will tear or bunch up if trying to cut them with a regular knife.

Try a PLASTIC knife next time and it will cut through like butter. So smooth and way less messy! Genius, right?

Homemade brownies from scratch in a baking dish ready to be cooked.

recipe Tips

Keep these tips in mind when making these brownies…

  • Don’t over-mix. 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 baking pan before pouring the batter.
  • Test for doneness. Chewy gooey Brownies still need to be completely cooked in the center. To test for doneness insert a toothpick in the center. If it comes out clean or with a few cooked crumbs, then it is done. If it comes out wet with batter, then it still needs a bit longer.
  • Cocoa powder. Be sure to use unsweetened baking cocoa powder. I used natural baking cocoa, but Dutch-processed cocoa powder will also work. 
  • Crackly top crust. I went through a few Brownies recipes to find the best tasting AND best looking Brownies. Some of the recipes I made tasted great, but the tops were dull and grainy.
    This recipe had that signature crackly top crust and delicious taste. I found the secret was in the sugar. You need enough white sugar to form the crackly crust, but too much sugar will just become grainy. 
Baked fudgy homemade brownies in a baking dish.

Homemade Brownie FAQ

Fudgy v cakey brownies.

  • Fudgy brownies. In order to make a “fudgy” brownie, the recipe needs to have more fat than flour. When this happens the center of the Brownie will be dense and gooier.
  • Cakey brownies. A more “cakey” brownie uses more flour than fat as well as baking soda or baking powder to help it rise. These ingredients give more air creating a fluffier cake-like texture. 

Chewy brownies. I have found a few factors that aid in making a chewy brownie.

  • Using oil, particularly canola oil, can yield a chewier brownie.
  • Brown sugar has molasses which creates a chewier texture. However, you want to make sure you still have enough white sugar in the recipe to create a shiny crackle top.
  • Underbake a bit and let the brownies cool in the fridge. I don’t know the science behind this, but it seems to work every time.

Brownie pans. Bake brownies in a metal pan, glass, or ceramic dish.

  • Metal pans heat up quickly and cook the batter at the bottom and top at about the same rate. Ideally, you want to use a light metal pan, but dark ones can be used as well.
  • Glass and ceramic dishes both take longer to heat up than metal pans so they typically require a longer cook time at a lower temperature. This way the tops don’t start baking before the bottom.

Brownie Variations + Storing

There are TONS of ingredients that can jazz up brownies. Here are just a few ideas to get creative with your Homemade Brownies:

  • different flavors of chocolate chips
  • nuts
  • candy pieces
  • mint chocolates

Top the brownies with a scoop of Vanilla Ice Cream, a layer of delicious Chocolate Frosting, or a dollop of Whipped Cream and berries. 

STORE cut Homemade Brownies in an airtight container for up to 3 days. Make these ahead of time and they will taste just as yummy the next day.

FREEZE. Cool Brownies then wrap them tightly in plastic wrap and again in foil. Store them in the freezer for up to 3 months. Let them thaw to room temperature before serving.

Best homemade brownies cut into slices.

Recipe FAQ

What type of coca powder do I use to make homemade brownies?

Since the recipe uses baking powder you can use natural or dutch processed cocoa powder without adjusting any of the other ingredients. I used unsweetened natural cocoa powder for the recipe testing and photos because that is what I most often have on hand.

How do homemade brownies form a crackly top?

The key to a shiny crackly crust is the sugar. You need enough white sugar to form the crackly crust, but too much sugar will just become grainy so be sure to measure accurately.

Do you save money when you make homemade brownies over buying a box mix?

Using Walmart brand ingredients I calculated that it would cost $7.56 to make this brownie recipe and an average (18.3-ounce) box of brownie mix plus the ingredients on the back is about $1.99. Making homemade brownies is significantly more, however, they taste much better and you avoid ingredients like “carrageenan” and “dextrose” which I found in the ingredients of the box mix.

For more brownie recipes:

4.96 from 119 votes

Homemade Brownies Recipe

By: Lil’ Luna
Classic fudgy homemade brownies are so simple to make and worth every single calorie. They're SO yummy and SO simple!
Servings: 12
Prep: 10 minutes
Cook: 25 minutes
Cooling: 10 minutes
Total: 45 minutes


  • 1 cup unsalted butter melted and cooled
  • 2 tablespoons vegetable oil
  • 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


  • sprinkles, toffee bits, crushed Oreos, crushed candies, chopped nuts optional


  • Preheat the oven to 350°F. Lightly grease a 9-x-11-inch baking dish and 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 together 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.



Make ahead of time. Brownies will last 3–4 days in an airtight container at room temperature. They will last up to a week if stored in the refrigerator.
Cutting tip. Do you ever have trouble cutting your brownies into clean lines? Sometimes the brownies will tear or bunch up if you are 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!


Serving: 1piece, Calories: 439kcal, Carbohydrates: 61g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 186mg, Potassium: 188mg, Fiber: 3g, Sugar: 48g, Vitamin A: 586IU, Vitamin C: 0.1mg, Calcium: 64mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


    1. Usually baking temps are different when using glass pans. Glass usually takes a little longer. I would just start checking them at the 25 min mark, then you can add a min at a time, until done.

  1. 5 stars
    I just finished making these for my grandson, who, by the way, is the King of All Things Chocolate 😁, and he says it’s the best brownie he ever had (he’s 12). And I agree! Soft, chewy, smooth and delish!! My new go-to brownie recipe for sure! Thank you❤

  2. 5 stars
    These brownies were amazing. I baked these a week ago, a few days into my baking journey and consider myself a beginner. These easy, delicious brownies were a hit in my house. Will definitely be baking again!

  3. 5 stars
    I’ve begun making these almost twice a week. They are to die for! If I ever need to take a dessert to any sort of party/gathering, these are what I’m taking!

    1. I tried this recipe, 3 times on the same day.
      Don’t know what I’m doing wrong.
      It came out salty each time.
      I did not use salt instead of sugar.
      That’s impossible.
      I followed the recipe exactly.
      Please advise.

      1. If the brownies are too salty for your liking, you can omit or reduce the amount of salt. Make sure to use unsalted butter and if 3/4 tsp is a bit much, you could use 1/2 tsp or 1/4 tsp. It might take a little playing around/tweaking to find out the amount that you prefer. Hopefully that helps!

  4. 5 stars
    These are my go to brownies now, I haven’t made another recipe since I found these! Everyone loves them & wants the recipe!

    1. I am sure it would, though I have not tried. So, I wouldn’t know if you need to adjust any other ingredients, unless I tried it out.