Why You’ll Love This Recipe

The Best Homemade Brownies are rich, fudgy, and deeply chocolaty with a crackly top and chewy edges. Made from scratch with pantry staples, these brownies are a major upgrade from box mixes and can be customized to suit any taste. Whether you like them gooey, cakey, or filled with extras, this recipe delivers a perfect batch every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted buttergranulated sugarsaltvanilla extracteggsall-purpose flourunsweetened cocoa powdersemi-sweet chocolate chips (or chopped chocolate)

directions

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.

In a microwave-safe bowl, melt the butter, then stir in the sugar, salt, and vanilla extract.

Let the mixture cool slightly, then whisk in the eggs one at a time until smooth and glossy.

In a separate bowl, whisk together the flour and cocoa powder.

Gradually stir the dry ingredients into the wet mixture until fully incorporated.

Fold in the chocolate chips or chunks.

Pour the batter into the prepared pan and spread evenly.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Let cool in the pan before cutting into squares.

Servings and timing

This recipe yields 9–12 brownies depending on cut size.Preparation time: 10 minutesBaking time: 25-30 minutesCooling time: 15-20 minutesTotal time: 50-60 minutes

Variations

Add chopped nuts like walnuts or pecans for crunch.

Stir in a swirl of peanut butter or caramel before baking.

Use dark chocolate for a richer, less sweet brownie.

Top with a sprinkle of sea salt for a gourmet finish.

Mix in crushed cookies or candy pieces for a fun twist.

storage/reheating

Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.To freeze, wrap individual brownies and place in a freezer-safe bag for up to 2 months.Reheat in the microwave for 10-15 seconds for that just-baked warmth.

FAQs

Can I make these brownies gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

What makes brownies fudgy instead of cakey?

Using less flour and more fat (butter and eggs) keeps them dense and moist.

Can I double the recipe?

Yes, bake in a 9×13-inch pan and adjust baking time to 35-40 minutes.

Can I use cocoa powder alone?

Yes, but adding chocolate chips enhances flavor and texture.

Why didn’t my brownies get a crackly top?

Beating the eggs well with sugar and butter helps create that signature crust.

Do I need to use parchment paper?

It’s helpful for easy removal, but greasing the pan works too.

Can I use oil instead of butter?

Butter is best for flavor, but oil can be used for a slightly different texture.

How do I know when they’re done?

Insert a toothpick—it should come out with moist crumbs, not wet batter.

Are these brownies very sweet?

They’re well-balanced but you can reduce the sugar slightly if desired.

Can I add espresso powder?

Yes, a teaspoon of instant espresso enhances the chocolate flavor.

Conclusion

The Best Homemade Brownies are everything a brownie should be—fudgy, chewy, and irresistibly chocolaty. Whether you’re baking for a party, a gift, or just your own sweet tooth, this recipe will become your go-to. Simple ingredients, easy steps, and unbeatable flavor make these brownies a timeless favorite.