Homemade Brownies Recipe

These brownies are thick, fudgy, and full of chocolate flavor. You mix everything in two bowls and bake them in less than an hour. The edges get crispy while the middle stays soft and chewy.

What You Need

• 1 1/2 cups sugar
• 3/4 cup flour
• 2/3 cup cocoa powder
• 1/2 cup powdered sugar
• 1/2 cup dark chocolate chips
• 3/4 teaspoon sea salt
• 2 eggs
• 1/2 cup oil
• 2 tablespoons water
• 1/2 teaspoon vanilla

Brownies Recipe Homemade

Making brownies at home beats buying them from the store every time. You know exactly what goes in them and they taste way better fresh from your oven.

These brownies use simple ingredients you probably already have. No fancy stuff or hard to find items. Just basic baking supplies that sit in your pantry.

The recipe makes 16 brownies in an 8×8 pan. You can cut them bigger or smaller depending on how hungry you are.

How To Make The Best Brownies

Step 1: Heat your oven to 325 degrees. Spray an 8×8 baking pan with cooking spray. Put parchment paper in the pan and spray that too.

Step 2: Get a medium bowl and mix together sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt. Stir it all up until everything looks even.

Step 3: Grab a large bowl and whisk eggs, oil, water, and vanilla together. Make sure the eggs break up and everything mixes smooth.

Step 4: Pour your dry ingredients on top of the wet ingredients. Stir until you don’t see any more flour. The batter will be really thick and that’s exactly how it should be.

Step 5: Scrape the batter into your prepared pan. Use a spatula to spread it out evenly. Bake for 40 to 48 minutes. Stick a toothpick in the middle and if it comes out with just a few crumbs you’re done.

Step 6: Let the brownies cool completely in the pan for about 2 hours. This helps them set up so they don’t fall apart when you cut them. Slice into 16 pieces and enjoy.

Brownies Recipe Easy

This is one of those recipes you can make without really thinking about it. No mixer needed and no complicated steps.

You just dump dry ingredients in one bowl and wet ingredients in another bowl. Mix them together and bake. That’s it.

Kids can help make these brownies. Let them measure ingredients or stir the batter. It’s a good way to get them interested in baking.

The whole thing takes about 5 minutes to mix up. Then you just wait while the oven does all the work.

Why This Recipe Works So Well

The combination of cocoa powder and chocolate chips gives you double chocolate flavor. Every bite tastes rich and intense.

Using both regular sugar and powdered sugar makes the texture just right. Not too cakey and not too fudgy. Right in the middle.

The small amount of water in the batter keeps the brownies moist. They won’t dry out even if you bake them a little longer.

Sea salt brings out the chocolate flavor even more. It balances the sweetness and makes everything taste better.

Tips For Perfect Brownies Every Time

Use an 8×8 pan not a 9×9 pan. The bigger pan makes your brownies spread too thin and they’ll overcook and get hard.

Don’t skip the parchment paper. It helps you lift the brownies right out of the pan for easy cutting. No brownies stuck to the bottom.

Check your brownies at 40 minutes. Some ovens run hot and you don’t want to overbake them. Better to take them out early than leave them in too long.

Let them cool the full 2 hours before cutting. I know it’s hard to wait but warm brownies will be gooey and messy. Cool brownies cut clean and hold their shape.

If you want firmer brownies put them in the fridge after they cool. This makes them easier to cut into neat squares.

Baking Sweets

Brownies are one of the easiest sweets you can bake. They’re more forgiving than cookies or cakes. Even if you mess something up they usually still taste good.

These brownies work great for parties or potlucks. Make them the night before and bring them the next day. They taste just as good on day two.

Wrap individual brownies in plastic wrap for lunchboxes. Kids love finding a homemade brownie in their lunch.

You can dress these brownies up if you want. Add nuts, drizzle caramel on top, or sprinkle sea salt flakes over them before baking.

Fun Ways To Serve Them

Cut brownies into small squares and stack them on a plate. Dust them with powdered sugar for a fancy look.

Warm up a brownie in the microwave for 15 seconds and put vanilla ice cream on top. The cold ice cream and warm brownie together is amazing.

Make brownie sundaes with whipped cream, chocolate syrup, and a cherry. Turn a simple brownie into a special dessert.

Cut them into triangles instead of squares for something different. Same brownie but the shape makes it feel new.

Storing Your Brownies

Keep brownies in a container with a lid at room temperature. They stay fresh for 3 days this way.

If you want them to last longer put them in the fridge. They’ll keep for a week and the cold makes them extra fudgy.

Freeze brownies for up to 3 months. Wrap each one in plastic wrap then put them all in a freezer bag. Pull one out whenever you want a treat.

Thaw frozen brownies at room temperature for about an hour. Or microwave them for 20 seconds if you can’t wait.

Best Brownie Recipe

People always ask what makes these the best brownies. It’s the texture. Crispy edges and a soft middle with tons of chocolate flavor.

The oil instead of butter makes them more moist. Butter tastes good but oil keeps brownies from drying out.

You can use olive oil or canola oil. Olive oil gives a slightly different flavor that some people really love with chocolate. Canola oil tastes more neutral.

Sifting the cocoa powder and powdered sugar gets rid of lumps. This makes your batter smooth and your brownies look better.

Make Them Your Own Way

Cut back the sugar to 1 cup instead of 1 1/2 cups if you don’t like things too sweet. They’ll still taste great just a little less sugary.

Add 1/2 cup of chopped walnuts or pecans to the batter. Nuts add crunch and make the brownies feel more fancy.

Stir in 1/2 cup of peanut butter chips for a chocolate peanut butter combo. Or use white chocolate chips if that’s what you like.

Sprinkle mini marshmallows on top during the last 5 minutes of baking. They’ll get gooey and toasted on top.

Press Oreos into the top of the batter before baking. The cookies sink in a little and look really cool when you cut the brownies.

When Something Goes Wrong

If your brownies turn out cakey you probably baked them too long. Check them earlier next time and pull them out when they’re still a little gooey in the middle.

Dry brownies mean the oven was too hot or they baked too long. Lower the temperature to 315 degrees and watch them closely.

If the edges burn but the middle is raw your pan is too big. Make sure you’re using an 8×8 pan not a 9×9.

Brownies that won’t come out of the pan means you forgot the parchment paper. Next time line your pan and you’ll be able to lift them right out.

Common Questions

Can I use butter instead of oil?

Yes but your brownies will be a little more cakey and less fudgy. Use the same amount of melted butter as you would oil.

Do I have to use chocolate chips?

No. You can leave them out or use chopped chocolate instead. The chips just add extra chocolate throughout the brownies.

Why are my brownies gooey in the middle?

They need to cool completely to set up. Wait the full 2 hours before cutting. If they’re still too soft put them in the fridge.

Can I double this recipe?

Yes. Use a 9×13 pan and bake for the same amount of time. Check them at 40 minutes to make sure they don’t overcook.

What if I don’t have parchment paper?

Just spray your pan really well with cooking spray. The brownies might be harder to get out but they’ll still taste good.

Final Tips

These brownies are foolproof if you follow the recipe. Don’t change too much the first time you make them.

The hardest part is waiting for them to cool. Set a timer so you don’t cut into them too early.

Make a double batch and freeze half. Then you have brownies ready whenever you want them.

Try this recipe once and it’ll become your go to brownie recipe. Everyone who tries them will ask you for the recipe.