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This easy brownie recipe makes wonderfully cakey, fudgy brownies with crisp, crackly tops and chewy centers. They are just like the ones made from a box, but even better.

After lots of testing (and plenty of taste-testing), I finally landed on a homemade brownie that gives you everything you love about the classic box mix: deep, fudgy chocolate flavor, that signature crackly top, and the perfect balance of chewy and cakey. These brownies are rich, chocolatey, and come together with just a bowl and a whisk. If youโve been looking for a go-to brownie recipe that feels nostalgic but tastes even better, this is it.
Homemade Brownies That Check Every Box (Literally)
Boxed brownies are great. But these? These are next level. Theyโve got everything you love about the classic mix (fudgy texture, rich chocolate flavor, that signature crackly top), but theyโre made completely from scratch with just one bowl and zero fuss.
- The texture is unreal. Using oil instead of butter gives these brownies that chewy, fudgy bite you want in every brownie. Theyโre soft in the center, slightly cakey around the edges, and honestly kind of perfect.
- Big chocolate energy. These brownies are loaded with rich, deep cocoa flavor. No shortcuts, no bitterness, just full-on chocolate in every bite.
- Theyโre fast and foolproof. No melting chocolate, no fancy steps. Just whisk everything together, pour it in the pan, and bake. Youโll be in and out of the kitchen in 10 minutes.
What Youโll Need
Hereโs a list of ingredients needed to make these moist, flavorful brownies. Be sure to scroll to the recipe card below for a printable list.
- All-purpose flour โ Feel free to use your favorite 1:1 gluten-free flour instead.
- Unsweetened cocoa powder โ I used to use Hersheyโs special dark cocoa in these, but they changed it a few years back and now I prefer regular cocoa in these. The final texture is better.
- Baking powder โ For just a bit of rise, contributing to that cakey texture.
- Salt โ For flavor and always needed.
- Vegetable oil โ I have tried butter in these brownies and while it works, the oil definitely produces the more intended mix of cakey/fudgy texture.
- Sugar โ For sweetness and moisture.
- Vanilla extract โ Vanilla extract actually helps soften some of the bitterness of cocoa.
- Eggs โ For binding things together and adding chewiness.
How to Make This Brownie Recipe
In just 10 minutes, you could be popping these amazing homemade brownies in the oven. What are you waiting for? Hereโs how to do it. Donโt forget to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat oven to 350 degrees F and grease a 9ร9 square baking pan.
- Combine the dry ingredients. Whisk together the flour, cocoa powder, baking powder, and salt.
- Combine the wet ingredients. Mix together the oil, sugar, and vanilla extract. Add the eggs and mix to combine.
- Put it all together. Add the dry ingredients to the wet ingredients and mix to combine.
- Bake. Spread the batter evenly into the prepared pan and bake for 25-30 minutes.
Tips for Success
- Go easy on the mixing. Once you add the dry ingredients, mix just until you donโt see streaks of flour. Overmixing can make the brownies dense and tough instead of soft and chewyโso keep it gentle!
- Line your pan for easy cleanup. You can grease the pan if you want, but I recommend parchment paper. Let it hang over the sides a bit so you can lift the brownies right out when theyโre done. Way easier (and cleaner) when itโs time to slice.
- Use oilโtrust me. Itโs the secret to that super fudgy, box-mix texture weโre after. Butter might add flavor, but oil gives you that soft, chewy bite and glossy crackle on top. Iโve tested it both ways. Oil wins. Every time.
How to Store
Let the brownies cool completely before slicing. Store them in a single layer in an airtight container, or stack them with parchment paper between layers to keep them from sticking. You can also wrap individual brownies in plastic wrap for grab-and-go treats. Theyโll stay fresh for up to 1 week at room temperature or 2 weeks in the fridge.
Want to freeze them? Wrap them in plastic wrap, then in an airtight, freezer-safe container. Theyโll keep for up to 3 months. When youโre ready to eat, just thaw them in the fridge or on the counter.
More Brownie Recipes
I love brownies so, naturally, I have spent some time playing with recipes and developing new takes on the classic. Here are some of my favorite brownie recipes for you to try.
Watch The Video
PrintEasy Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12-16 Brownies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy homemade brownies recipe makes cakey brownies that taste like box mix brownies! With perfect crisp crackly tops and chewy centers, these brownies hit all the right notes.
Ingredients
- 3/4 cup (98g) all-purpose flour (measured properly)
- 1/2 cup (57g) natural unsweetened cocoa powder
- 1/4 tsp + 1/8 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1 1/2 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat oven to 350 degrees F. Grease a 9ร9 square baking pan, or line it with parchment paper, leaving some over hanging on the sides for easy removal from the pan later.
- Add the flour, cocoa powder, baking powder and salt to a medium sized bowl and set aside.
- Add the oil, sugar and vanilla extract to large mixing bowl and mix together until well combined.
- Add the eggs and mix until well combined.
- Add the dry ingredients and mix until well combined, but donโt over mix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
- Allow brownies to cool completely, then use the overhanging parchment paper to remove the brownie from the pan. Cut into bars.
- Store brownies in an airtight container at room temperature. Best if eaten within 5-7 days.
Notes
Recipe modified from AllRecipes.com
Nutrition
- Serving Size: 1 Brownie
- Calories: 203
- Sugar: 18.9 g
- Sodium: 50.8 mg
- Fat: 11.5 g
- Carbohydrates: 25 g
- Protein: 2.3 g
- Cholesterol: 34.9 mg
I love this recipe, I now use it as my basic recipe when I make people brownies, and even when cold, they are good. Personally I like it when brownies are more gooey so I cook them a bit under the time
Iโm so glad you enjoy them!
I made this recipe in a 13ร9 because I like my brownies thinner and they came put delicious!!!
Iโm glad you enjoyed them!
Unfortunately, I found these brownies way too sweet. It was too much. Also, I baked at 350 for 25 minutes and they werenโt baked yet, so I would say 30+ at minimum if you go with this recipe. To me they didnโt replicate box brownies.
This is the best recipe Iโve tried thus far and Iโve tried three. This is spot on. Thank you so much.
Iโm so glad you enjoyed them!
can I use sweet cocoa powder if I donโt have unsweetened powder
Youโll want unsweetened cocoa powder.
This is my got to chocolate cravings recipe! So easy and I always have the ingredients on hand. Tonight I added some chopped cherriesโฆdelish! Thanks for sharing the recipe.
So glad you enjoy them!
I love this recipe itโs so simple and delicious!
Iโm so glad you enjoyed it!
Not gonna lie, I was very skeptical about this recipe before I got everything mixed together, but it was perfect! Crispy on the outside and moist on the inside โ absolutely delicious. I actually cut mine in half and put some peanut butter on the inside and topped it with powdered sugar. Super easy and definitely will make again!
Iโm so glad you enjoyed them!
Not a very good recipeโฆ very cakey, entirely too much oil as it overpowers every other flavor. Itโs quick and easy but thats about the only good thing.
Best brownie recipe I found so far! My hubby and kids loved them!
Brownies turned out great ! Always way ingredients, do not measure !! I am looking forward trying with marshmallows and pecans, maybe a little biscuits as well. Love all your recipes.
Doubled the recipe because I only have a 9ร13 pan. Turned out more cake then brownie, not sure where I went wrong but still good at least. Very yummy regardless.
Doubling would make them more thick, which could make them seem more cakey than normal. However, they definitely arenโt meant to be dense. For a 9ร13, Iโd do 1 1/2 recipes worth for best results.
Hi Lindsay love all your recipes was wondering if you have a recipe for best brownie bites for a special occasion thanks
Iโm glad you enjoy the recipes! I donโt have a specific recipe for brownie bites, but this one may work well.