Simply Perfect Brownies from Scratch

Gooey, fudgy brownies, with the deepest, darkest, most intense chocolate flavor EVER! Easy, one-bowl recipe, from scratch, pantry staples, no mixer needed.

*This post originally published on September 20, 2013, then it was updated with new pictures and published again on October 30, 2016. Because I’m always striving to provide the absolute best recipes, photos, and videos possible, I have updated it once again. You’ll now find more detailed instructions, new photos, and a video tutorial. I hope you enjoy this brownie recipe as much as my family, friends, and I do!*If you are looking for this:

Or this:

You have come to the right place.

The brownie recipe is the same, but the photos have been updated.

Honestly, this is without a doubt one of the best recipes on this site. I have been making these brownies for ages, and I just don’t think there is any way to improve upon it. It’s absolute perfection.

They are so chocolate-y. So fudgy. So rich, and flavorful, with just enough sweetness and the most perfect shiny, crinkly crust on top.

Plus they are super-easy to make. Honest to goodness, the batter is made in about 15 minutes flat, you’ll only dirty up one bowl, and you don’t even need to break out the electric mixer. It couldn’t be simpler.

I have used this recipe as a base for so many other fancier brownie recipes. Like these Salted Caramel Brownies, these Cheesecake Brownies, and these Peanut Butter Brownies. It has never let me down.

So today I’m bringing the recipe back up front, with prettier pictures, more detailed info on how to make them the best they can possibly be, and a video tutorial so you can see how they come together, step by step.

Read on, for everything you need to know about making the absolute BEST brownie recipe on earth!

HOW TO MAKE BROWNIES FROM SCRATCH

I know it can be tempting to reach for that box of brownie mix you see on the grocery store shelf. Maybe you’re not that confident in the kitchen, and you’ve convinced yourself that you just don’t have the chops to make brownies from scratch.

WRONG!

You can totally do this! Trust me when I tell you, brownies are one of the easiest things you can make, and you only need a handful of pantry staples. I’m talking stuff you probably already have on hand, so save yourself some bucks and bust out those measuring cups! I promise it’s not that hard.

SUGAR

Obviously, sugar is going to make things sweet. But did you know it also has a big impact on texture?

It’s true! The amount of sugar you use helps to determine if your end product will be crunchy, chewy, cakey, or soft and fudgy.

And it’s also hydrophilic, meaning it draws moisture in and keeps things from being overly dry.

So it’s important to use the right amount of sugar, in this and all recipes. It’s way more than just a sweetener!

COCOA

Cocoa powder is what gives these brownies their chocolate-y taste. I like to use all cocoa powder when I make brownies, because it gives the most intense chocolate flavor. It’s the pure essence of chocolate, with no additional sweeteners or fats added to it. Nothing gets in the way of it’s rich, complex flavor.

Because it’s the main ingredient, use the best quality cocoa powder you can get your hands on. It will really make a difference in the end result! I prefer this brand of 100% unsweetened cocoa: Unsweetened Cocoa Powder.

I like to use regular unsweetened cocoa powder because to me, it’s the chocolatiest taste. But you can sub with dark cocoa (aka: Dutch-processed) if you like, or a combination of regular and Dutched. This will give you a darker color and more of an Oreo-like flavor.

BUTTER

Butter gives these brownies richness and added flavor. It also gives a moist texture.

You can substitute with other kinds of fat. Look for more info on this below, under the heading “Gluten-Free Brownies and Vegan Brownies.”

EGGS

Eggs help to bind the brownies together. The fat in the yolk adds richness, and the proteins in the white provide structure, which keeps the brownies from falling apart.

They also act as a leavener, trapping tiny air bubbles in the batter and creating a lighter texture.

If you want to make an eggless brownie recipe, try using a flax egg or chia egg. For each egg in a recipe, just stir 3 tablespoons of water into 1 tablespoon of ground flax or chia seed. Allow it to set for about 10 minutes, and it will gel up.

This substitute is vegan, gluten-free, paleo, and whole30, and it works very well in most baked items.

FLOUR

Flour provides the bulk. I recommend all-purpose flour, but you can substitute other types of flour if you like. There’s more info on this below, under the heading “Gluten-Free Brownies and Vegan Brownies.”

BAKING POWDER

I didn’t always put baking powder in my brownies. I guess you could say it’s an optional add-in.

Without baking powder, the brownies come out very dense, almost like blocks. I don’t dislike this, but one day I was experimenting and I found that when a little baking powder was added, the brownies came out softer, with a slightly airier consistency. Still very rich and fudgy, but just a little bit more pillowy.

This is because when baking powder meets liquid and heat, little air bubbles are created that cause baked goods to rise as they bake. Magic!

SALT

Salt is added to provide a balanced flavor. And salt is also magical in that it carries and enhances other flavors as well, so your brownies will taste even more chocolate-y!

I use kosher salt for almost all my baking, because there are no additives so the flavor is pure, and also because it’s a very inexpensive product to buy.

If you’d prefer to use another type of salt, just google “kosher salt to [your preferred type of salt] conversion” to find out how much more or less of it you should use for this recipe.

CHOCOLATE CHIPS

This is another optional ingredient, but I recently discovered that beyond just adding fabulous pockets of warm, gooey, melted chocolate all throughout your brownies, chocolate chips also help to contribute to that paper-thin, shiny, crinkly crust that we all know and love.

I can’t fully explain it (I think it has something to do with the additional sugar and cocoa butter), but somehow adding chocolate chips can mean the difference between brownies with shiny tops and brownies without.

VANILLA

Vanilla extract is added purely for flavor. Chocolate and vanilla pair beautifully together, and vanilla brings a sweet, aromatic quality to anything it enhances.

TO MAKE THE BATTER

This batter whips up in 15 minutes or less, and you only need to dirty up one bowl!

Start by placing the sugar, cocoa powder, butter, and salt in a large bowl.

Then microwave it in 1-minute intervals until the butter is completely melted and the mixture feels hot to the touch.

Now whisk everything together until combined. It might look a little grainy- that’s totally fine, don’t panic!

Next, add in the eggs, one at a time.

Whisk each egg in vigorously until it’s completely incorporated, before adding in the next one.

When all the eggs have been added, fold in the flour, baking powder, and salt until just a few streaks remain.

Then fold in about 2/3 of the chocolate chips and the vanilla.

Be careful not to overmix the batter once the flour’s gone in! This could result in tough, hard brownies.

Transfer the batter to the pan, and sprinkle the remaining chocolate chips on top before baking.

HOW TO BAKE BROWNIES

Bake these brownies in a greased 9×13 pan that’s been lined with parchment. Here’s how to line the pan with parchment: How to Line Pans with Parchment. If you do it this way, it will give you 2 little “handles” on each side that will allow you to easily lift the brownies out and onto a cutting board.

These will bake at 325 degrees F. I like to do them at this slightly lower temperature because it allows them to bake flatter without puffing or curling up around the sides.

Every oven is different, so bake times listed are meant as just a guideline. That said, it’s kind of hard to judge when brownies are done baking, because they’re so fudgy the toothpick test doesn’t really work. The batter will still stick to the toothpick even when they’re done.

I usually judge by touching the sides, and if they feel set but the center part is still gooey, I pull them.

Remember that they will continue to firm up and cook even as they cool. I think an under-done brownie is preferable to an over-done one, but definitely use your own judgement!

HOW TO CUT PERFECT SQUARES

Grab the two overhanging edges of parchment and lift the cooled brownies straight up and out of the pan. Place them on a cutting board, and use a sharp knife to cut the brownies into bars, wiping the blade of the knife clean after each cut.

CAN THESE BE BAKED IN A DIFFERENT SIZED PAN?

For thicker, chunkier brownies, this recipe can be baked in a 9×9 pan. Or, you can halve it and bake it in an 8×8 pan.

Just keep in mind that the bake time may need to be adjusted. You’ll know your brownies are done when the sides are set but the center is still quite soft.

GLUTEN-FREE BROWNIES AND VEGAN BROWNIES

I have not personally tested it this way, so I can’t guarantee the results, but I do believe that this recipe would come out well using a gluten-free flour blend. Look for one that subs 1:1 for regular flour.

For vegan brownies, substitute the butter with an equal amount of solid coconut oil (or any other vegan butter substitute that works 1:1).

The eggs can be swapped for flax eggs or chia eggs. Instructions on how to make these can be found above, under the subheading “Eggs.”

TROUBLESHOOTING: WHY ARE MY BROWNIES HARD?

If your brownies come out hard or dry, it’s because they spent too much time in the oven.

Personally, I think it’s better to err on the side of underdone rather than overdone, because as they sit in the hot pan and cool, they will continue to cook and firm up.

Remove your brownies from the oven when the sides are set but the middle is still quite gooey, and by the time they’ve cooled to room temp they will still be moist, soft, and delicious.

TIPS FOR AN EXTRA-SHINY, EXTRA-CRINKLY-CRACKLY CRUST

This was my quest when I first decided to update this post! I really wanted to get into the science of what creates that gorgeous shiny crust.

CAN THIS BROWNIE RECIPE BE MADE AHEAD?

Brownies are a great make-ahead treat. They need lots of time to cool before they can be cut, so it’s actually even better if you make them a few hours (or even a day or two) ahead.

But they do tend to dry out quickly, so you definitely want to wrap them up very tightly if you’re not going to serve them the same day. And it’s best to wait to cut them until just before serving.

They can sit out at room temperature for several days without a problem.

Or, pop them into the fridge and they’ll last at least a week.

Leftover brownies freeze beautifully. Wrapped well, they should keep in the freezer for several months. Thaw them in the fridge or at room temperature before serving.

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