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!
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 â…” 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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Simply Perfect Brownies from Scratch
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 â…” 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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Way too much cocoa powder. I shouldnt have put 1 3/4 cup in there like the recipe calls for. It came out too bitter to eat. I wasted all that money on ingredients. ?
So sorry you had trouble Linda! I agree- 1 3/4 cups is just perfect for my palate too. Better luck next time!
Hello. I was wanting to double the recipe but still use a 9x13 pan? Do u know How long it would need to cook for? Any information regarding doubling the recipe would be amazing. Thank u! I cannot wait to try these!!!
Hi Courtney! You can absolutely do that and it should still fit. But it will need a long bake because the brownies are so dense and thick. I would start checking on them at around the 1-hour mark. You'll know they're done when they're a little crisp around the edges, and set in the middle. They're very fudgy so it may be tricky to judge based on the toothpick test. Hope that's helpful! Good luck and enjoy 🙂
Hi Allie,
I want to try and make these tomorrow. Does it matter if the butter is cold or should it be room temperature? Thanks again! Sima
Hi Sima! It really doesn't matter for this recipe because it ends up getting melted anyway. I hope that's helpful! Enjoy!
Will it hurt anything (other than possibly changing the flavor) to use Dutch-processed cocoa? I have quite a bit of it from a sudden urge to make a candy that requires it, and now I'm looking for recipes that work with Dutch-process. I know I have to be careful with recipes that call for baking soda because the pH difference between natural and Dutch can affect rising and flavor, but didn't know what other recipes could work with it.
Hey again! Dutch processed can be tricky, you are right about that. I've used it quite a bit in addition to regular cocoa. So, for example, if a recipe calls for 1 cup of cocoa, I might sub in 1/4 cup of Dutched plus 3/4 cup of regular. I've had success with that approach, and it gives that dark color and Oreo-like flavor. If you're just looking for ways to use up your Dutched, I'd suggest trying this recipe: https://bakingamoment.com/homemade-halloween-oreos/, or maybe something that doesn't contain any leaveners, like perhaps an ice cream, mousse, or buttercream recipe.
Can I double boil the sugar, butter and cocoa powder? I'm planning to make this for my girlfriend. She loves brownies.
Yes! You sure can, Joe. See the note at the bottom of the recipe card "Butter, sugar, cocoa, and salt may also be heated over a double-boiler." I hope you and your girlfriend enjoy these brownies!
I have a from-scratch brownie recipe that I love, but the texture of these looks different, so I've got to try them! These look like they might be creamier or smoother! A person can never have enough options for an awesome brownie recipe, and I always love how easy they are to mix up, so this has to go on my 'must make' list. Such pretty pics!
I totally agree Sarah! There are so many different kinds of brownies! These are my favorite, but it's on my list to create a cake-y brownie too. When it comes to brownies, the more the merrier!
Mine arent coming out so well. I followed the recipe to a T but after an hour and 45 minutes in the oven they are still wet and unbaked in the center when I stick a knife in it. I used an 8x8...should I have used a 13x9? They are starting to smell burned but are not baked through.
Oh dear! An hour and 45? That's way too long- something is definitely not right there! They won't ever be perfectly dry in the center, it's a fudgy brownie recipe, but an hour and 45 minutes is more than twice the recommended bake time. They would definitely burn!
Hi, this recipe looked amazing but when I made it (I halved the recipe for a test batch) and it was done in 30 minutes and came out almost rock hard. This was my first time with brownies - could you maybe shed some light where I may have messed up?
Hey Reshma! So sorry you had difficulty. What size pan did you bake your half-batch in?
It was an 8x6. Could it be because the sugar granules hadn't melted before I put it in? Like
Scratch all the above.. My husband just tried them (despite them being quite hard) and absolutely loved the flavour.. I'm going to have to pay around with cooking times I guess! Thank you...
Yes, absolutely Reshma! Any time you fiddle with the batch size that will have an impact on bake time. It's much smaller and thinner, and so it would need less time in the oven. Yours are probably hard because they're overdone. I'm sorry you had trouble! Hopefully you'll have better luck next time 🙂
I have been hunting for the perfect brownie recipe for years and have tried dozens of recipes without success. They're either too dry, too thin, too cakey, too crumbly -- until now! These are PERFECT and everything I have been looking for: chewy, gloriously fudgy, thick, with a crackly crust. ABSOLUTELY FABULOUS!! Thank you a million times over!!!! I will never use another brownie recipe again!
Yay!!! I am so happy you liked the recipe! It's definitely my go-to too. Sounds like you and I have the same taste in brownies! Thank you so much for the awesome feedback 😀
Question: do you think these brownies will be sturdy enough to be base of a cake? I'm not sure being gooey but I love gooey and trust your recipes! Lol! I'm doing a vanilla cake stacked on the brownie with a layer of cookie underneath.
First of all that sounds fabulous!! And yes I do think this brownie recipe would work for that. It's gooey in a melt in your mouth kind of way, but as you can see from the pics the bars hold their shape really well. Even better if you are able to keep it all refrigerated. Thanks for the great question Kim and I hope you enjoy your brownie/cookie/cake!
This brownie was beyond fantastic in my cake creation! I wish I could post a pic of the inside to show you! I split the batter between two 8 in rounds. One layer for the cake. I had to keep it in fridge because of frosting, which gave brownies that dense fudgey look and feel. The second round I layered on the cookie bars with my frosting.. ohhhh my! Thank you for sharing !
Hooray! I'm so happy it all worked out for you Kim! Thanks so much for swinging back to let me know. 😀 😀 😀
Hello I'm hoping you can help me troubleshoot this recipe. I made it once with amazing results but lately my brownies have being coming out dry. I only made one change which is reducing the sugar from 2.5 cups to 2 cups. I don't know if that affects the outcome but I'm at a loss right now. I baked it in a 9 X 13 pan for 30 minutes and by the time I pulled it out out, it was quite dry. Can you tell me what I'm doing wrong here? Thank you
Hey Chinwe! I can tell you for certain that reducing the sugar would definitely have a major impact on the outcome. Sugar is necessary not only for sweetness, but also for structure and moisture. Baking is truly a science and changing the proportion of ingredients will always alter the end result. I would stick with the recipe as-is. It's been carefully formulated for the optimal result. I hope that helps!
I just made the brownies. They are good, but came out looking almost black. Somehow the color takes away from the experience of eating the brownies. Have you any idea what would make them look so dark?
Hey Chris! I think it's probably to do with the type of cocoa you use. I really like to use a regular unsweetened cocoa powder. I have used dark cocoa powder before though (the Hershey's brand) and it's extremely dark. There's another cocoa powder I've used from King Arthur flour, called Black Cocoa- and it is truly BLACK black. Still delicious, but my favorite for this recipe is definitely the regular, unsweetened cocoa powder from Ghirardelli. I hope that helps! Thanks so much for reading and trying one of my recipes!
I've made this about 3-4 times and my family and friends absolutely LOVED it! Thanks for this delicious recipe!
That's wonderful! I'm so glad you and your loved ones have been enjoying this recipe- it's one of my very favorites! Thank you so much for the great feedback, Zainab 🙂
I love these brownies and always get many compliments when I make them! After finding the recipe on Pinterest, I have nicknamed them the "Midnight Brownies" - one night around midnight I wanted to make brownies and had all the ingredients. I have gone through a bit of a phase where I like to make goodies bite-sized/miniature. I've found that using a mini muffin pan and filling each with 1 1/2 - 2 tsp of batter and baking for about 25 min at the same temp makes great bites!
Oh my gosh I do that too! My kids love the little bites. So happy you like the recipe Sarah! Thanks for sharing 🙂
Ok, I know I'm in the minority, but I don't like dark chocolate ::gasp::. I love milk chocolate though. How can I make super dense fudgy brownies but sweeten them up? I feel like adding more sugar would change their texture.
I wouldn't add more sugar, you've got good instincts there. That would probably change the chemistry of the recipe. Maybe if you could get your hands on some really mild-tasting cocoa powder? Hope that helps; good luck and thanks for reading!
These brownies are delicious! I doubled the recipe and had a half bag of semi sweet chocolate chips on hand, tossed them in and used a 11 x 14 baking stone, time and temp as suggested...Perfect! Thanks so much for my new "Go To" sweets recipe! I lucked out stumbling on this, in a last minute class room party treat!