Simply Perfect Brownies from Scratch
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Gooey, fudgy brownies, with the deepest, darkest, most intense chocolate flavor EVER! Easy, one-bowl recipe, from scratch, pantry staples, no mixer needed.
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!
Table of Contents
- Why Make Brownies from Scratch
- Ingredients You'll Need
- In Photos: How to Make Brownies from Scratch
- How to Bake Brownies Perfectly
- How to Cut Perfect Squares
- Can These Be Baked in a Different Sized Pan?
- Can this Recipe be Made Gluten-Free or Vegan?
- Troubleshooting: Why are my Brownies Hard?
- Tips for an Extra-Shiny, Extra-Crinkly-Crackly Crust
- Can This Recipe be Made Ahead?
Why 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.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
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.
You can sub or add additional extracts if you'd like to get creative. Here are some of my favorite flavorings to use in baking:
You could also add in spices like cinnamon, ginger, lavender, chili, or cardamom for additional flavor.
In Photos: How to Make Brownies from Scratch
This batter whips up in 15 minutes or less, and you only need to dirty up one bowl!
Step 1: Sugar, Cocoa, Melted Butter
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!
Step 2: Eggs
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.
Step 3: Dry Ingredients
When all the eggs have been added, fold in the flour, baking powder, and salt until just a few streaks remain.
Step 4: Added Flavor
Then fold in about ⅔ 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.
Step 5: Bake the Brownies
Transfer the batter to the pan, and sprinkle the remaining chocolate chips on top before baking.
How to Bake Brownies Perfectly
Bake these brownies in a greased 9x9 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 thinner, flatter brownies, this recipe can be baked in a 9x13 pan. Or, for slightly thicker brownies, bake in an 8x8 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.
Can this Recipe be Made Gluten-Free or Vegan?
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.
- Get the butter really hot in that first step. It should almost be boiling.
- Use room temperature (or slightly warm) eggs. If you keep your eggs in the fridge, place them in a bowl of very warm water to take the chill off before adding them to the batter.
- Beat the bejesus out of the batter after each egg goes in. You really want to incorporate a lot of air in this step. You don't need an electric mixer to make this brownie recipe, but if you have one, this would be a good time to break it out.
- Work quickly so that the batter is still somewhat warm when it goes into the oven. If it looks glossy and shiny going in, it will look shiny coming out too.
- Add chocolate chips to the batter. I can't explain this one but somehow it works! See above for more info, under the subheading "Chocolate Chips."
Can This 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.
A Few More of my Favorite Bar Recipes:
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Ingredients
- 2 ½ cups (500 g) granulated sugar
- 1 ½ cups (150.5 g) unsweetened cocoa powder
- 1 ¼ cups (283.75 g) unsalted butter, (2 ½ sticks)
- 4 (200 g) large eggs
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) kosher salt
- 1 cup (180 g) chocolate chips, (I prefer milk chocolate chips)
- 1 teaspoon (4.93 g) vanilla extract, or ½ teaspoon vanilla bean paste
Instructions
- Preheat the oven to 325 degrees F, mist a 9x9-inch metal baking pan with non-stick spray, and line it with a sheet of parchment.
- Place the sugar, cocoa, and butter in a large microwave-safe bowl,* and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels quite hot to the touch (approximately 3 to 4 minutes).
- Add the eggs, one at a time, stirring vigorously after each addition.
- Fold in the flour, baking powder, and salt until just a few streaks remain.
- Stir in about ⅔ of the chocolate chips and vanilla, and transfer the batter to the prepared pan.
- Sprinkle the remaining chocolate chips on top , and bake until set around the edges but still soft towards the middle (approximately 25 to 35 minutes).
- Cool completely in the pan, then transfer to a cutting board and cut into squares.
Notes
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In the oven at this moment! Can't wait! I spilled a little extra vanilla, but I'm sure it'll be fine. I used some super high end cocoa a guest left after his 2 month visit. He is from India and I learned all sorts of great authentic Indisn dishes from him. Both northern and southern dishes. He used to make a strange cocoa and avacado drink every day; for his health nut fix. I got dizzy and felt sick when I had some, though he also used stevia and I blamed that.
How interesting! I never even knew that cocoa was used in Indian cuisine. I'm sure your brownies will come out terrific with his cocoa. This recipe is all about the cocoa so if you're using high end cocoa I'm sure the end result will be delish! Thanks so much for reading and for the great comment! Hope you're enjoying your weekend, Eileen!
Yah know your Brownies would be better with walnuts,,,, Try puttin a lil nut in your brownie.
Hey, Don! You are so right! I love brownies with nuts, especially walnuts. This recipe is a great base for all sorts of add-ins 😀 PS- I accidentally replied to another commenter on this thread so please forgive me if you got a strange message in your inbox! I'm all sorts of mixed up right now, lol! Thanks for reading though, and for the great idea. Hope you're having a fun weekend 🙂
Well, thank you for skipping over my comment. I suppose my question was simply too complicated for you to answer. Good days to you madam.
John- First of all, please accept my apologies for missing your original comment. With over 60 comments on this post (which is a blessing), it’s easy and understandable for things to get lost in the shuffle. I think most would agree that it was an honest mistake.
Secondly, did you happen to notice on my home page that I have been recovering from surgery this week? Your comment came in 2 days after I came home from the hospital. I have been bedridden for most of this week, and was heavily sedated on the day you asked your question. So many of my readers have been so supportive and understanding, and have encouraged me to take the time I need to heal, and that is why the blog was turned over to guest posters for the week.
To answer your question, I have never tried substituting Splenda in this recipe. I would certainly encourage you to give it a go. I’d love to hear about the result, as my husband is also diabetic. I’m sorry to hear about your recent diagnosis. Mr. Allie has been living with diabetes for 2 years now and it’s well controlled with oral meds. I wish you the best.
Please feel free to comment on my blog any time. I’m glad you brought the oversight to my attention, however, I wish you could have done so in a kinder way. You just never know what someone is going through. Most of the time people are so nice here, understanding, and kind, and that is really the kind of environment I’m trying to encourage. Thanks for understanding. 🙂
Maybe I skipped a step, but mine came out super dry. Shouldn't there be oil in the recipe
No, there's no oil, there's melted butter.
Can I substitute oil, or will that mess things up?
I'm so sorry Connor, I can't really say for sure. I've never tried doing that.
Hello! Just wondering if you'd know how this recipe might come out using Splenda instead of sugar? I know that sugar causes that sticky oh so good gooeyness we all love with our brownies! But I've recently been diagnosed with diabetes and would love to try this recipe using Splenda instead of the sugar. The recipes I've found for sugar free brownies don't look all too promising. Any advice?
And thank you for such a yummy looking recipe!
Wow, thanks a lot for the recipe...Just made it with my-8 year old-daughter Adel and 5 year old-son Andrew.This is as you said, the best brownies recipe I've ever tried..My kids couldn't stop grabbing some more..Didn't even know they like brownies before..:)..thanks for sharing it...
That's so great Erica! I'm so happy you guys liked them so much. Thanks for letting me know! 😀
I have these brownies in the oven as I type. I've used a 8x8 in pan - they've been in the oven for an hour and still aren't baked through! Any thoughts? I followed the recipe to a T. I'm not sure how long I should let them in there! I'm getting lots of cracks in the top too!
Hi Taryn! They're probably taking longer because they are so much thicker. Just keep an eye on them, you'll want to take them out when the toothpick comes out with moist crumbs or even kinda sticky gooey batter. They are super moist! It could take as long as like an hour and twenty... Just be patient, you're gonna love them! 😉
I can't wait to try these. I have been looking and looking for my perfect brownie. Unfortunately I have yet to find it. They look decadent and delicious.
This could be the one, Melanie! I hope you think so! It's definitely MY perfect brownie... I've been making it for ages, and I just love how easy the recipe is, and how chocolatey and rich they taste. Good luck and enjoy! And thanks for reading my blog <3
I've just popped these in the oven, I can't wait to try them! Quick question, how smoothe and glossy should this look. I thought I let the initial batter get hot enough, but it never lost the granulated sugar look. After the cold eggs were added it did get smoother and glossy but didn't look like your picture. Will this cause problems?
Jennifer, I think you're golden. That's exactly how my batter behaves too. I notice that when I add the eggs, it's a little less grainy, but still grainy, and then when I stop stirring it smooths over on the top. So, that's maybe why my photo looks smoother, because I stopped stirring to snap the pic! I'm so happy you're making these brownies, I think you're gonna LOVE them! Thanks so much for reading my blog and trying one of my favorite recipes 😀 😀 😀
(same Jennifer as above)
I put the brownies in the fridge overnight as you suggested - super easy to cut and YUMMY. I brought the brownies in to work this morning, they were all gone by lunch time and I've emailed the recipe link to several people. These were awesome and I'll never make box brownies again.
Yay! I'm so happy they worked out so well for you, Jennifer! I felt the same way about box brownies after trying this recipe. 😉
hi again allie im about to try this recipe i was wondering if it wont come up too sweet with the 2 1/2 cup sugar in the ingredients? i have issues with sugar, the other recipe i used the brownie ended up grainy and too sweet.
Hi Nin! The correct amount of sugar for this recipe is 2 1/2 cups. That is how I've always made it and that's what you'd need in order to have the fudgy texture and crackly top that you see here. You can try reducing the sugar, but that would throw the chemistry off and I'm not certain what kind of results you'd end up with.
Allie, I've been in love with these since you posted them and then all week since you've shared them with us gals last weekend at the Show Stopper Saturday. Be sure to stop by tomorrow morning, because I'm featuring these lovely brownies! (=
Thank you so much Gloria! I'm so happy and grateful for the feature! I will be sure to stop over and say hello. 😉
These brownies look so fabulous!! Thanks for linking up with What's Cookin' Wednesday!
OK! I swore I would stick with my brownie recipe forever. But now I saw these and I think I'll have to go back on my vow that I made to the brownie God. Alice is pretty good but your photos make these shine!
That is such a sweet thing for you to say! Thank you so much, you put a big old grin on my face... <3 You'll have to let me know how these stack up with your old favorite! I hope you enjoy them as much as I do! Have a great weekend, Abbe!
Oh man, these look cRaZy! So yummy, I bet. I once made a batch that called for 5 sticks of butter - F.I.V.E. sticks of butter!!! I'm happy to see your batch requires half that amount. Haha.
These look divine, I can't wait to bake them! One question - if using a 9 x 13 pan, do I need to adjust the cooking time? It seems like it should make a difference when using different sized pans. My plan is to double the recipe and use a 9 x 13 pan. What are your thoughts?
Thanks, Nat! They are totally off the hook crazy. They need to be institutionalized! Butter and sugar is where it's at 😉
Thanks for linking these to Saturday Dishes. Check in tomorrow as we feature chicken dishes.
Wishes for tasty dishes,
Linda
My pleasure, Linda! Hope you're having a great weekend!
Oh, I loooove brownies that are simple to make, and come out rich and dense as blocks. These look just perfect in my book!
Thank you, Nora! They really are dense as blocks! Great analogy... so happy you liked, thanks for commenting! <3
I love me a good brownie recipe! Pinning these and giving them a try - love how these brownies look nice and dense in the middle and crisp on top. That's my favorite!
Aida, if that's the kind of brownie you like, then you are gonna LOVE these! They are super dense and they have that thin, crackly crust on top! Like heaven! Thanks so much for stopping by! 😉