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Classic fudgy homemade brownies are so simple to make and worth every single calorie. They’re SO yummy and SO simple!
Just like warm Chocolate Chip Cookies or a slice of Chocolate Cake, this recipe is best homemade, and perfect for any occasion.
The Brownies We Love Most
Brownies make me so happy. The more chocolate, the better!!
Homemade brownies are just one of those classic dessert recipes that always taste better made from scratch!
We love this brownie recipe the most because:
- Delicious. 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 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, these fudgy brownies are too good to deny.
Ingredients
- unsalted butter
- vegetable oil
- granulated sugar
- light brown sugar
- large eggs
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder – Be sure to use unsweetened baking cocoa powder. I used natural baking cocoa, but Dutch-processed cocoa powder will also work.
- salt
- baking powder
- chocolate chips milk or semisweet, divided
- optional toppings – sprinkles, toffee bits, crushed Oreos, crushed candies, chopped nuts, different flavors of chocolate chips, nuts, candy pieces, mint chocolates
How to Make Homemade Brownies
- 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.
Pro Tip
Do you ever have trouble cutting your brownies recipe 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?
The Perfect 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.
Recipe Tips
Keep these tips in mind when making this brownie recipe from scratch.
- 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.
- Crackly top crust. 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.
- Top the brownies with a scoop of vanilla ice cream, a layer of delicious Chocolate Frosting, or a dollop of Whipped Cream and berries.
Storing Tips
- STORE cut this best brownie recipe 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.
For more brownie recipes, try:
Homemade Brownies
Classic fudgy homemade brownies are so simple to make and worth every single calorie. They're SO yummy and SO simple!
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.
Video
Notes
Cutting tip. Let the brownies cool a bit, but not all the way and use a plastic knife. It will cut through the brownies like butter.
Store. Allow the brownies to cool before storing. 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.
Nutrition
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.
These are amazing
5 stars
I love these brownies. When I want a little change, I add peanut butter chips! Yum!
I sure do love all this chocolate! Great treat for Santa too!🎅😋
These are the best brownies. Everytime I make a batch they are gone.
This looks like a great and easy alternative to a box mix!
Nothing better than brownies and these are the best! Love them so much!
It’s really good! I love it!
Absolutely amazing!!!! Thankyou!
These were really good! Thank you so much for sharing this recipe!!!