Soft. Chewy. Chocolatey. Everything homemade brownies should be. This classic brownie recipe never fails me, ever. My kids and husband go bonkers for these brownies. It is always requested at every birthday party and holiday for the dessert table. Bake sale? Make this classic chocolate brownie recipe! But be aware, they will have the family clambering for you to make a second batch!
Best Brownie Recipe
What makes the best brownie recipe? I’d say chocolate brownies that are sweet with a wonderful soft and chewy texture. They’re moist inside with that rich and fudgy brownie taste. Made with pure ingredients, you won’t find weird artificial boxed brownie mix stuff here.
- Cocoa powder – Use unsweetened because you’ll be adding plenty to sweeten it up!
- Sugar – See? I told you so! This brownie recipe calls for white sugar, but you want a moist mapley flavor give dark brown sugar a try.
- Vanilla extract – It adds that warm sweetness to tie in the sugar and cocoa flavors.
- All-purpose flour – It’s the most versatile for baking.
- Butter – Melted butter creates the best flavor and fat-binding of your brownies all in one.
*Optional* – if you like your brownies extra chocolaty, chocolate chips will add more melted chocolate and texture to your brownies.
Easy Brownie Recipe
Speaking of “The Box,” you can ditch those from now on. Once you make this simple brownie recipe, you will never go back. Made with pantry staples, you will have easy homemade brownies that beat any box mix, any day, in 25 minutes from start to finish.
Feeling downie, eat a brownie.
How to Make Homemade Brownies
Making a homemade brownie recipe is as simple as combining all the ingredients. First you mix the dry ingredients together. Then you mix the wet ingredients together. Then you mix it all together! But don’t stir it too much. You want to get it all combined and wet, but if you mix too much, you’ll wind up with a cake-like texture.
Not that there’s anything awful exactly about that but, if you want fudgy brownies, you’ll want to resist the urge to over-stir.
How to Make Brownies from Scratch
Making the perfect brownie recipe from scratch isn’t hard. If you can follow “The Box” then you can follow this easy recipe. Simply round up your measuring cups and the ingredients. Dry ingredients go in one bowl while wet ones go in another. Then they get combined together, poured into the baking dish and voila! They become brownies!
Expert Tips and Tricks for the Perfect Brownies
- Avoid air pockets – This is what causes it to get a more cake-like texture.
- Watch the baking time – Brownies bake slightly in their hot pan even if you take them out of the oven. You don’t want to leave them in too long and have dried-out brownies rather than fudgy ones with crackly tops.
- Use the top oven shelf – On your middle shelf, you’ll wind up burning the bottom of your precious brownies and that’s basically a crime!
- Easy on the flour – Be careful not to add too much flour as it will change the texture from fudgy to cakey.
- Parchment paper – if you do not have cooking spray or oil. You can always line your 8 inch pan with parchment paper to prevent the brownies from sticking.
How to Make Soft and Chewy Brownies
Eggs help make these brownies so soft and chewy. I use 3 of them. The ratio with the dry ingredients creates that amazing, melt-in-your-mouth chocolate heaven texture.
How Long to Bake Brownies
You’ll bake your brownies for about 20 to 25 minutes. They need to have a slight wobble in the middle when you pull them out. Remember, they keep cooking in the hot pan so don’t shove them back in the oven. You’ll wind up with sad, dry brownies if you do.
Can you use oil instead of butter in brownies?
Yes, but it will change the texture of your brownies. If you are out of butter or don’t have enough, you can make up the difference with olive oil or vegetable oil. The texture will change but it will still be equally delicious.
What does oil do to brownies?
Oil tends to make brownies more dense. If you prefer that, the taste is rich as well.
Are brownies better with oil or butter?
The purpose of oil or butter is to add moisture and texture. Butter really is best for the proper aeration needed when brownies rise. It’s also a richer taste.
What makes brownies fudge vs cakey?
Fudge brownie recipes have more fat added to them in the way of butter. Meanwhile cakey brownies use more flour and baking powder.
How to Store Brownies
If you have a batch of brownies leftover, you can store them in an airtight container or cover with aluminum foil at room temperature. They’re safe at room temperature. Even a whole pan that’s wrapped up tight in plastic can last for up to 4 days at room temperature. My family wipes out leftovers the very next day.
Can You Freeze Brownies?
Yes. They’ll be good for up to 4 months in there. Do yourself a favor and wrap them well first. For easy treats, cut them into squares and separate with wax paper for a fast dessert any time!
How to Reheat Brownies
You can warm up your brownies again in the oven. It won’t take very long, but if you want to only heat up one or two, pop them in the microwave for 30 seconds.
Best Brownie Recipe from Scratch
- 3/4 cup melted butter unsalted butter
- 1 1/4 cup granulated sugar
- 1 1/4 tsp vanilla extract
- 3 eggs room temperature eggs
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup flour all purpose
- 1/4 tsp baking powder
- Preheat oven to 350F degrees and grease an 8 inch pan.
- In a small saucepan, add the butter over medium low heat and cook until the butter comes to a slight simmer, about 5 minutes.
- In a large bowl, stir the melted butter, sugar, eggs, and vanilla extract. Then add in your dry ingredients, the cocoa, flour, salt, and baking powder.
- Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes or until the center is set. Check by placing a toothpick or knife into the center of the brownies. When you can pull the toothpick or knife out without brownie batter sticking they are done.
- Allow to cool for 20-30 minutes before slicing and serving.
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