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This easy homemade brownies recipe makes wonderfully cakey, fudgy brownies with crave-able, crisp, crackly tops and chewy centers. They are just like the ones made from a box but even better.
The Best Homemade Brownie Recipe
For some time I’ve been searching for a way to make brownies from scratch without losing that brownie mix feel. It took a lot of brownie making and a whole lot of brownie testing (someone had to do it!) but I think I finally found it, and gosh am I excited to share it with you.
These simple brownies have a texture like “box mix” brownies but are actually made totally from scratch. There’s no crazy method here, you just whisk everything together in a bowl. And they are exploding with fudgy chocolate flavor and are just the right combination of cakey and fudgy/chewy. They even have that classic brownie “crack” on the top. Everyone needs a good, solid brownie recipe under their belt. This is the one!
What Makes These Brownies So Good?
Boxed brownies are pretty delicious but these are even better. Here are some of the reasons you have to try them.
- Texture. Making these brownies with oil (many homemade brownie recipes use butter instead) gives them a delightfully moist, fudge-like texture. They are the perfect combination of cakey and chewy and are an absolute dream to sink your teeth into.
- Rich chocolate flavor. As brownies should be, these wonderfully fudgy treats are filled with deep, rich chocolate flavor.
- Quick and easy. No fancy mixing method and no tricky twists and turns. This recipe is so simple and easy to throw together. You’ll only need to spend 10 minutes of active time in the kitchen before letting the oven do the rest of the work.
What You’ll Need
Here’s a list of ingredients needed to make these moist, flavorful brownies. Be sure to scroll to the recipe card below for exact measurements.
- All-purpose flour – Feel free to use your favorite 1:1 gluten-free flour instead.
- Unsweetened cocoa powder – I used to use Hershey’s 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 – For just a bit of rise, contributing to that cakey texture.
- Salt – For flavor and always needed.
- Vegetable oil – I have tried butter in these brownies and while it works, the oil definitely produces the more intended mix of cakey/fudgy texture.
- Sugar – For sweetness and moisture.
- Vanilla extract – Vanilla extract actually helps soften some of the bitterness of cocoa.
- Eggs – For binding things together and adding chewiness.
How to Make Brownies from Scratch
In just 10 minutes you could be popping these amazing homemade brownies in the oven. What are you waiting for? Here’s how to do it. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat oven to 350 degrees F and grease a 9×9 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 the Best Homemade Brownies
Are you prepared for some seriously tasty brownies? Pay close attention to these simple tips and tricks and you’ll be well on your way to making them from scratch.
- Don’t over-mix. When mixing the dry ingredients with the wet ingredients, mix just until incorporated. Over mixing the batter will cause the glutens in the flour to overdevelop, giving you a tough, dense brownie.
- Make it mess-free. You can either grease your brownie pan or line it with parchment paper. Either way will do. If you choose to grease the pan, do so liberally. If you go the parchment paper route, I suggest using a piece that extends over the sides of the pan. This will allow you to easily remove the brownies from the pan for cutting when the time comes.
- Oil, not butter. Many brownie recipes call for butter instead of oil. I promise you that oil is the best call here. It adds an incredibly rich, fudginess to the dessert that butter just doesn’t. Trust me. I’ve done all of the experimenting for you. So make these brownies without butter, please.
Serving Suggestions
On their own, these brownies are some of the best you’ve ever tasted but with the addition of a scoop of ice cream, some whipped cream, and/or a delicious sauce they are out of this world fantastic. Here are some ideas to get you inspired.
- Ice cream. Grab a pint of vanilla ice cream or make your own! I love this Birthday Cake Ice Cream and my Oatmeal Chocolate Chip Cookie Ice Cream. Try my No Churn Peppermint Bark during the holiday season.
- Whipped cream. Add a dollop of store-bought or Homemade Whipped Cream to the top of these fudgy chocolate treats. Feeling adventurous? Try my Strawberry Whipped Cream or this Baileys Chocolate Whipped Cream.
- Sauce. Drizzle some of my Salted Caramel Sauce or this Easy Caramel Sauce over your brownies. You could also try this Raspberry Sauce or (for an extra chocolaty treat) my Easy Homemade Hot Fudge Sauce.
How to Store Brownies
Allow the brownies to cool completely before slicing and arranging them in a single layer in an airtight container. If you need to stack the brownies, separate any layers with parchment paper to prevent them from sticking. Alternatively, you can slice the brownies and wrap individual pieces in a double layer of plastic wrap. Store them at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Can I Freeze These?
You can! Store the brownies just as you would if you were to keep them at room temperature or in the refrigerator (see the section above titled “How to Store”) except place them in the freezer instead. They will stay good for up to 3 months. Allow the brownies to thaw in the fridge before devouring them.
More Easy 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.
- Fudgy Cookies and Cream Brownies
- The World’s Fudgiest Homemade Brownies
- Nutella Fudge Brownies
- Ultimate Peanut Butter Fudge Brownies
- Fudgy Strawberry Brownies
- Caramel Cheesecake Brownie Trifle
Quick and Easy Brownies
- 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 9×9 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 don’t 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
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 9×13 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 aren’t meant to be dense. For a 9×13, I’d 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
I’m glad you enjoy the recipes! I don’t have a specific recipe for brownie bites, but this one may work well.
I made these tonight. I made some changes.
I added 1/2 tsp of peppermint extract reducing vanilla extract by the same amt. before baking I sprinkled mini chocolate chips on top and when they came out of the oven after cooking I frosted and added crushed peppermint candies to it. It’s for a Christmas party redo – they looks great.
To anyone wanting to make substitutions, I used freshly blended oat flour instead of normal flour (no gluten reason, it’s just what we had), and melted butter instead of vegetable oil. They turned out great! Maybe a touch gritty but still very tasty!!
Made these for the first time as a dessert for Christmas. They were delicious! Thank you for sharing this recipe, and for your excellent instructions
So glad you enjoyed them!
These R sooo good. I have tried many recipes but this is not only the simplest but I’m the best.!! Thank you!
So glad to hear that!
Hi! I have made these brownies before and we LOVE them! So delicious! I am making them again today and wondering if they freeze well?
Thanks for this wonderful recipe!
I’m so glad you enjoy them! And yes, they should freeze well.
This is the first time I made homemade brownies with the perfect texture and flavour I was looking for!! They are SO good. I made the recipe exactly as per the directions except the sugar- I ended up using 1/2 cup of white granulated sugar and 1/2 cup of brown sugar. I also added some semi sweet baking chocolate, cut into chunks. Perfection!
I’m so glad you enjoyed them!
I’ve made this recipe so many times and my girls love it! Please offer tips on doubling the recipe and size pan to bake. I am making for a field hockey bake sale. Thank you in advance.
I’m so glad you enjoyed them! For a 9 x 13 pan, I would normally do one and a half recipes worth. You could probably double it and use a 9 by 13 pan, but the brownies would be thicker. You could go up a pan size(like a 12×18), but I’m not sure if you would need to do more than doubling it.
I love this recipe I have made it dozens of times, the first time being just before national lockdown. This time something went wrong when I used the actual pan size recommended. As it cooled down it sunk in. What could be the cause of this.
It actually sounds like they may have been a little under baked. Glad you enjoy them!
I doubled the recipe but only did 4 eggs. I just popped them in the oven and they are very oily. :/ what did I do wrong?
If you double some things, but not everything, you’ll get a different outcome. I’d make the recipe as written or double everything equally.
On a budget and found this recipe. Don’t be scared about using oil it’s what makes the brownies awesome trust me. Made this recipe within two weeks over 8 times. Each time they come out perfect. Everyone loves them. I emailed the link to my mom and she used the same exact recipe. Thank you very much for sharing this recipe.
Awesome! So glad they’ve been a hit!
The taste is amazing, all though why did my brownies rise so much I added the exact same amount of baking powder told, like they aren’t flat and they are airy, what did I do wrong?
Hmmm, I’m not sure. I know you are pretty sure that you measured everything correctly, but that would be the thing I’d check because I’m not really sure what else would be the issue.
Did you use self rising flour?
No, I use all purpose flour.
This recipe is sooo good! I made them for company, but tried just one to make sure they were good and then couldn’t stop eating them. I had to make another batch! The only thing – which this doesn’t hurt the outstanding flavor – the top kind of bubbles up and when I cut them into squares, it breaks apart and the brownie looks messy. What am I doing wrong?
I’m so glad you enjoyed it! The bubbles are probable being formed during mixing and coming to the top during baking. You might be over mixing the batter just a bit. Mix just until well combined and try not to mix too aggressively. I hope that helps!
Awesome brownies! My mother in law cannot have refined sugar or gluten, so I made this with gf flour and coconut sugar. Turned out great and none of us could tell they weren’t traditional brownies!
Awesome! So glad they were a hit!
Does it have to be vegetable oil. Can you use. A different oil. like extra virgin. Just and in nuts when you combine everything. If you want?
I haven’t tried other oils. I imagine canola oil would be fine. I think people have tried avocado oil. But I’m not sure about olive oil. That has a stronger flavor and may not work as well.
Olive oil is known to enhance chocolate’s flavor, along with a teaspoon of espresso powder. Try it sometime.
Are they supposed to be mixed and end up being gritty and super thick?
I’m not really sure what you’re asking. The batter may be kind of gritty from the sugar and it is relatively thick. But once they are baked, that should not be a problem.
You could do avacodo oil or coconut oil if your looking for a healthier option
Omg this is the first time I actually like the brownies I made. Before they were either too hard or too oily but these are sooo good. And I even messed up and didn’t separate the dry ingredients and wet ingredients. I do have to admit that I had to cook the brownies 9 minutes extra so the middle wasn’t a lake lol.
So glad you enjoyed them! There can certainly be variations between baking times in different ovens, so I’m glad you were able to adjust it.
I have a similar brownie recipe with a few differences. Some of my ingredients are doubled, but not all. I make mine in one bowl, everything in one after another. Your recipe only makes a small batch. If I make a batch that small I’d never hear the end of it because someone wouldn’t get some! Lol! I give the recipe away to anyone who asks but they all say that their batch wasn’t the same as mine. I butter the pan because the combination of salty and sweet are awesome! Our recipes come out the same, crackly top and all! Gotta love these recipes!
I love everything you do! If I wanted to bake this in a glass 9×13 would I double the recipe? thank you so much
Thank you so much! Generally, I do 1 1/2 recipes worth when going up to a 9×13 pan. But you could double it. The brownies would just be a little thicker and take a little longer to bake.
I’ve been using this brownie recipe for years. It’s my favorite. So Yum!!
About to make a batch today for my daughter’s birthday.
Awesome! So glad you enjoy them!
I love this recipe! Super easy and delisious!
I did replace vegetable oil for coconut oil, and it still turned out amazing!
So glad you enjoyed them!
I LOVE THIS RECIPE!!! Perfection!!!!!! Way better than the box. I used avocado oil and they came out delicious! Thank you for this!!
So glad you enjoyed them!
The top of mine burnt and didn’t bake 100% came out liquid even after 25 minutes
Did it burn because you had to cook it extra so it wasn’t liquid? Because I think you could have put aluminum foil on top so it cooks through without burning it.
Hi! I’ve made this recipe several times and it is always a big hit! Do you think I could add about 1/3 cup of toffee bits? Would that change the baking time?
So glad you enjoy them! Toffee bits should be fine and shouldn’t affect the baking time.
Tastes like plain bread not a brownie.
The top of mine burnt. I would suggest leaving them in the oven for about 20 mins.
This is a great recipe. I used an 8×8 glass square pan and needed to bake it for about 55 minutes. WORTH IT!!! Delicious! If I use this pan again, I might try 375. I used the dark cocoa as recommended, and it was perfect. Will definitely never buy boxed brownies again!!!
This recipe made the very best brownies I’ve ever made! Absolutely the best, thank you.
I’m so glad you enjoyed them!
Same here. I’ve never quite seen a recipe bake like that. Been about an hour at 350 and still soupy in the middle. :’(
Can I make these in advance for a function? How long before the function?
I would typically make things the night before. You might be able to stretch it one more day, but I wouldn’t prep them further ahead than that.
Best brownies ever!! Only ones I make now!! Followed recipe to a tee and they were perfect!
So glad you enjoyed them!
These brownies are to die for!!! They’re sooo good!!! Both my boyfriend and I tasted heaven when we took the first few bites! Thank you for sharing your recipe!
So glad you enjoyed them!
worst brownies I have ever eaten
Can I replace the oil for melted butter?
Who will change the texture of the brownies, but you could try it.
Re..Easy “homemade brownies from scratch”..I have to make about 50 brownies. Can I double this recipe??
You should be able to double it and bake it in two pans.
Hi, am I supposed to use unsweetened Dark Chocolate Cocoa Powder? Please help!
I would use regular unsweetened cocoa powder.
I cannot seem to get the center to bake….they have been in the oven over an hour and the center in soup. 🙁 Help!
That really doesn’t make a whole lot of sense that that would happen. Perhaps ingredients weren’t measured correctly or something?
Same issue here! And I know everything was measured correctly.
Why didn’t my brownies set?
It didn’t bake in yhe middle it stayed liquidy
It could be that they weren’t baked long enough or that an ingredient was not measured properly.
We just made these… so yummy! The perfect crack on the top layer. super soft. Good flavor. A keeper for sure.
We made them in a glass 8×8 and it took about 38 mins.
Glad you enjoyed them!
Help!! I accidentally added sugar into the dry ingredients and I pre mixed all the dry ingredients, for 25 batches…. now they are a oily grainy mess. How can I make the other batters not like this?
I’m so sorry. I’m honestly not sure how to fix that without just correcting it.
This is my absolutely all time favorite brownie recipe!!! I have been using it for years. I was wondering if you have ever used gluten free flour in this recipe and if I have to tweak any other ingredients to make it work?
So glad to hear that! I have never tried gluten-free flour but I think maybe others have and had success without other changes.
I love this recipe
These taste nothing like premixed, boxed brownies. They are so much better! I use an 8×8 glass baking dish, and bake for 36 minutes in my particular oven.
I’m so glad you enjoyed them!
Thank you so much for this recipe. I found it a while back when I was craving brownies but didn’t have any actual chocolate. This is now my absolute favorite brownie recipe.
So glad you enjoyed them!
These brownies are so amazing!
So glad you enjoyed them!
These are great brownies. Especially if you like gooey ones. Baked on parchment 25 min. Thanks for sharing.
Forgot the stars
So glad you enjoyed them!
This is the best brownie recipe that Ive made and I have made alot of brownies from scratch.
So glad you enjoyed them!
Excellent brownies but I need a little more chocolate! Can I add mini chocolate chips? in batter or on top? or should I melt a bit of baking chocolate and add to the batter? It must be the cocoa powder I am using that isnt strong enough. Maybe I should do a 1/2 cup of cocoa? Again, they are excellent brownies.
I haven’t tried either option before, but I’d probably go with the chocolate chips. The other options could change the outcome of the brownie.
I LOVED IT SO MUCH…..ME AND MY BEST FRIEND MADE IT TOGETHER AND ADDED SOME MELTED CHOCOLATE AND INSTEAD OF ACTUA PLAIN FLOUR AND BAKING POWDER , WE ADDED SELF RAISING FLOUR AND IT TURNED PERFECT ALONG WITH SOME HOMEMADE SPAGHETTI AND BOLOGNESE AND COFFEE!!!
These are so good. To control carbs, can I substitute Swerve and almond flour?
Glad you enjoyed them! They won’t turn out the same with those substitutions.
I am one person with a toaster oven so I halved it approximately. I wound up getting distracted so I actually lightly browned the butter, melting it on the stove top and I used erythritol instead of sugar. It was not like the chewy box brownie but it was like the candy fudge one finds in tourist areas. Soooooo good.
I have made this several times… everyone loves these brownies.. just can’t get enough… thank you so much!
Is this Celcius or Farenheit please?
Farenheit
This is the best brownie recipe ever! I followed recipe exact and only put in a Pam sprayed iron skillet. So so good. Just what I was looking for, mine only took about 26 minutes.
Hi can you please let me know what flour that you used to make the chocolate brownie thanks Brian 🙂
all purpose flour
I’ve tried this recipe multiple times because of how easy it seemed, but every time I’ve followed the directions exactly and I NEVER get the crackly brownie skin on top.
Do you think I can get away with doing this with olive oil? 👀
I made this in an 8 by 8 pan and added chocolate chips, and it turned out to be super gooey and I had to bake it for an hour before it was done. Is that okay?
They turned out really well and were easy to make. Next time I would use less sugar.
Won’t make these again. Living outside the US so can’t buy the “box brownies”… Followed the recipe and got a greasy, cake-like brownie that somehow already had the stiffness of being stale straight out of the oven. Save your cocoa powder folks.
This is the best brownie recipe everrr!! I cut 1/2 cup of sugar. Thank you for sharing!
Hello, I was just wondering what size is each serving?
I’m not really sure what you mean. It’s a 9 x 9 pan, so it depends on how many servings you cut. You can make the servings larger or smaller.
Can I use brown sugar?
Sure
Hello! Loved the recipe!
It’s not in the recipe but would it mess up the brownie to add some chocolate chips?
Glad you enjoyed it! Chocolate chips should be fine.
Hi Lindsay, it’s me again… I did it exactly right this time as per instructions, ingredients and all. They were great! The whole family loves them! Chewy, moist, nice “crust”, just perfect!
I’m so glad to hear that everyone liked them!
This recipe is fantastic. I made a few adjustments (I know, I know…), that I thought I’d put in here for anyone else who stops by. I cut the sugar down to a scant 1 cup, swapped 1/4 cup of flour for additional cocoa (so it was 1/2 cup flour and 3/4 cup cocoa), and used only 2 eggs for a slightly different texture. I’ve been looking for a recipe exactly like this one, and I’m so glad to have a go-to that’s not from a box, and that I can make with gluten-free flour. Thank you!!!
Where has this been all my life?! I never write reviews, this is my FIRST REVIEW EVER because this recipe delivered. I was craving box mix but limiting grocery runs and this filled my craving. I do bake other brownie recipes but theres something about box mix that bring sleepover nostalgia during these times. Thank you! Never going back to the box! Highly recommended!!
So glad you enjoyed them!
I’m the same I hardly ever review. But they were perfect! No changes needed.
This recipe changed two lives. My wife and I are in our early 60’s. For decades we fell into the traditional roles of me tuning up and repairing our old Volkswagen beetles while Ella did the cooking. I thought boiling an egg was an accomplishment. …Anyway, in 2015 Ella was going through chemotherapy for lymphoma. She rarely had an appetite, had low energy and had lost a lot of weight. One evening she said she had a hankering for brownies. We had no mix and it was snowing. I found your recipe, it was easy to make, turned out perfectly and Ella loved it. …And I found out that I like to cook! Ella recovered, and said she wanted to do new things herself, such as learn how to fix her car. Now I’m the main cook, Ella is our mechanic and we’re both happier for it.
What an amazing story! So glad to hear you guys have enjoyed the recipe!
Hello, Ihave a question. Would it be alright to use half a cup butter an fourthcup oil?
It would change the texture of the brownies, but it’d probably bake ok.
I’ve made this recipe twice and I’ll be using it as my go-to brownie recipe from now on. When I made it the first time I followed the recipe exactly (except my cocoa wasn’t dark chocolate) and added pecans. Delicious.
When I made it the second time I used more cocoa than the recipe called for (my preference…again, the recipe is great as written), subbed some of the white sugar with brown sugar, and added pecans. Double delicious!
Glad you enjoyed them!
Did it! Super easy!! Did it on a cookie sheet and reduce cooking time to 15 minutes. Excellent recipe. Thanks
After using this recipe for a year – it is tried and tested. I made it for a friend’s daughter who can’t have lactose but is fine with eggs. It is now everyone’s favourite for any baking occasion, perfect every time. My only change is that as I only have 1 set of cup measures- I mix all the dry ingredients in one bowl then all the wet in a separate jug then mix together. Today I added some broken up Easter eggs that were still hanging about instead of chocolate chip/chunks and cherries. Thank you so much. Jan from Wokingham, UK
Easy instructions – easy to bake and taste great !! I can’t eat dairy and these are Cakey and Chocolatey and crispy texture on top just like they say 😃 yummy warm and definitely gone back for seconds yum yum
So glad you enjoyed them!
This was so easy to make and so delicious! I added some dark chocolate chips and some heavy whipping cream! My family loved them!!!
I followed the recipe and it turned into a cake not a brownie
Fabulous!!!! I ve made it 6 times double of every ingredient using 8×12 cake pan. twice with chopped walnuts, and twice with cheesecake swirl. All six time, perfect. And it is sooooo easy. This recipe is great. Id give a 10 star if they had it. Thank you for sharing the recipe with us;
SM
So glad you enjoyed them!
I just made these. they take about 15 minutes longer in an 8”x8” pan. They puffed up and got crispy around the edges. The insides sank and got fudgy.
I have been looking for a homemade “box brownie knockoff” recipe for forever!! I’ve tried a few and nothing has been good enough to make again. So thank you for posting this years ago and keeping it posted! I have been so disappointed to go to make recipes from Pinterest, only to find that the blog owner has deleted or moved them, and a search doesn’t bring it up! I’m so glad I finally found your recipe 😍 absolutely perfect!
Can I use a 8×8?
Yes, you’d just need to increase the baking time a bit.
These were spongey and absolutely horrible
I really loved these! Easy to make and perfect for a quick chocolate fix. Even without the darker chocolate powder, they were still awesome!
So glad you enjoyed them!
How long can they survive in air tight container?
They should be fine for about 3 to 4 days.
This recipe is delicious! I will never buy the box mix again. I am full of self-doubt when I bake and I love how this recipe went over every detail, making sure the ingredients were combined properly and all. I don’t have a 9×9 but was able to pull this off beautifully in an 8×11. I was truly amazed how good they are.. and I can’t keep myself or my boyfriend away from the pan! You are truly talented. Thanks so much for sharing!
So glad to hear it!
Hi Lindsay, I was looking for a non-butter and milk brownie because I was low on those. Found this site. I was low on oil too and used Crisco, melted, and I used regular, not dark cocoa. Then I goofed and added the dry ingredients one at a time to the wet bowl! And I used a 9” round pan. They STILL came out fine and tasted great, thanks! But next time I’ll do it right!
I forgot to rate it.
I’m so glad you enjoyed them!
I really love your recipe and I made it last year after I found your recipe on here! But I have a question…..how can I make it a little less sweet?? I’m just wondering!!
I’m glad you enjoy them! As for the sweetness, you could try reducing the sugar. But keep in mind that sugar also adds moisture to baked goods, so while it could lessen the sweetness, it could also alter the texture.
Thank you so much for this recipe! The edges are chewy and the inside was gooey, like a brownie oughta be. I added 1 tablespoon of instant coffee and a few dashes of cinnamon and wow! What a chocolate punch! Definitely keeping this recipe in my Favorites!!
I’m so glad you enjoyed the brownies!
This is the yummiest brownie I have made!!! I’m just wondering every time I make brownies they sink in the middle. Could you please offer a solution as to why this happens!!!
I also noticed in a previous comments that someone used coconut oil, was it liquid or solid? I mostly use solid coconut oil, if I was to melt it would it be to hot to use for this recipe?
Yum yum yum. Thanks so much for this recipe ❤️
These are seriously the best brownies we’ve had. Will never go back to box mix! We added walnuts and chocolate chips. So amazingly good!
So glad you enjoyed them!
I love this recipe! I had never made brownies before. It’s so simple which is my favourite kind of recipe. I actually bake them for 40 minutes because I enjoy getting chewy crispy edges on my brownies. Would highly recommend.
I’m so glad you enjoyed them!
My brownies r not getting firm! They r staying runny. Wut dd I do wrong? They hav been in th oven longer than 30 minutes! An just don’t get done!
I’m sorry you were having trouble. It would’ve been hard for me to say why they were taking so long. I hope they turned out OK!
I tried it and it was AWESOME. Thanks for the recipe! We LOVE it all the way here in Fiji.
So glad you enjoyed it!
Lindsay, do you recommend using an electric mixer on this recipe? I’m worried I over beat it. Box brownies always say to stir and this says mix.
They tasted great even though I used regular cocoa because that is what I had. I’m sure I would like them better with the dark cocoa.
You could use either, but you don’t need to do a ton of mixing or stirring either way. The batter comes together pretty easily. I typically just use a bowl and whisk.
Hello •♡• This recipe looks amazing, I can’t wait to try them. But first I wanted to ask what you would suggest. I love my brownie more like a cake.As in thick like a cake.I’m not fond of brownies that are so thin.I love brownies and I’m sure this recipe is amazing and I can’t wait to try them Hopefully you can guide me what to do to use this recipe but how to go about it so they are nice and thick?¿? (•:: THANK YOU!!!
I’ve never tried to make them like that so it’s a little hard to say. You could try using a smaller pan or doubling the recipe. Obviously you’d need to adjust the baking time and I’m not sure exactly how they would turn out, but you could certainly try it.
This was just as quick and easy as the recipe said, and tasted great. Only a few more steps than using a box mix, and great for when you want brownies you can make from what’s already in your pantry!
**used grapeseed oil instead of regular vegetable oil since that’s what we always use in our house
I’m so glad you enjoyed them!
Holy oil, batman! We made these yesterday, per the recipe and they were great; also gone before bed. Decided to make them again today and replaced that vegetable oil with coconut oil, and used a touch less. They taste amazing, and nothing lost as far as the texture. My kids love them.
I replaced the oil with melted butter and used an 8 x 8 glass pan. Mine turned out a little more like cake, so i maybe overbaked them (23-24 minutes). Next time I will try the recipe exactly as instructed because mine definitely don’t look like the pictures and are not chewy at all.
My family said these were the best brownies they’ve ever had! They were gone in about 20 min, I now have to double the batch!
So glad to hear that!
Absolutely delicious recipe! Brought these brownies to Kyle’s soccer party and everyone enjoyed them! I am really grateful to have found your amazing recipe and will continue to use it for future occasions!
So glad to hear that!
Hands down…. this is the BEST brownie recipe ever!!
I’m so glad you enjoyed them!
Omg so good! I added a bit more chocolate and a bit less sugar plus walnuts at the end and it was perfect!
I’m so glad you enjoyed them!
These were the worst brownies that i have ever eaten. They are absolutely disgusting. It is obvious that you dont have taste buds if you think that these are good. Making them was such a waste of ingredients and my time.
Wow, you’re hurling insults at quite a few people, LOL. These are very well loved brownies, as the comments show. I’m sorry to hear you didn’t care for them.
Everyone has the right of freedom of speech and giving opinions but this is distasteful. I can’t even look for a good recipe on the internet without coming across something rude. “If you can’t say something nice, don’t say anything at all.” Social media disgusts me. Pray for the future of our children. It will be filled with a world of bullies and a**holes.
I’ve been trying to make vegan brownies for years and they never come out right. Always too oily, too dry, too crumbly or burn too easily. I used this recipe with an egg replacer and they’re the best brownies I’ve ever made from scratch. Thank you!
I just made this recipe and haven’t tried them yet they are still baking as I type this but tasted the mix and it was so good I almost licked the bowl clean lol and it smells amazing in here, cant wait to try them!
These came out really good, although I needed 45 mins in my oven to cook them. I would also try to add half of the sugar next time, other than that, great!
Thank you Lindsay, I made the fudge brownies last night and they were gone within the hour. So simple to make and delicious!!!
Thank you for sharing!!
These brownies are good, but extremely cake. i wanted a brownie that wasn’t really fudge and this said it was a little cake, so i made them. they are good and have minimal sweetness but they are a lot closer to cake then brownie, rather than in the middle.
Hello Lindsay,
The pictures are amazing and your reviews are outstanding. I want to make the brownies but someone i know has allergies to Vanilla extract, if i omit this ingredient will it still turn out the same (more or less). Thank you.
Yes, it’ll still be fine.
Taste was great, but they took much longer to bake than the recipe stated. At 350°, they took almost 40 minutes to bake without being soup in the middle. My oven thermometer was reading 348 so it was right on the mark.
Thank you!!! This is the best brownie recipe!!!
So glad you enjoyed them!
I’ve made these at least 10 times this year!! My go-to!! Thank you 💙💙
Awesome! So glad you enjoy them!
Lindsay, this sounds yummy! I would definitely make it again! Thanks for sharing the recipe.
Lindsay! How easy! Your directions make this seem like such an easy approach, too. I would love to make this soon!
I made this recipe using 100% unsweetened cocoa since that’s all I had. Added more vanilla (and should have added more sugar to even the bitterness) and the batter still was a little bitter. Hoping it won’t be too noticeable served with ice cream. :/
Bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Hi
I don’t know why but it refuses to cook i have been doing it for about an hour now :/
Thanks
Aaron
These brownies are absolutely delicious and so easy to make! It took me less than 10 minutes to whip them up! It did take mine around 45 minutes to bake, but hey I’m all good with waiting for these delicious treats! Thank you so much for this recipe!
So glad you enjoyed them!
hi! i want to make these but i only have a 8in×8in pan, what time do i bake them for?
I haven’t tried that size for this recipe, but it should be similar baking times.
Can I substitute vanilla extract?
Thanks
I haven’t tried, but you could maybe use maple syrup or vanilla bean.
I loved these so much! They are always gone so quickly every time but they always take about 40 minutes to bake but still, they taste so fudgy and amazing; I’m so glad I found this recipe!
I’m so glad to hear they are a hit!
Love these brownies! I’ve made them a few times now. Instead of vanilla, I used two teaspoons of cinnamon for a Mexican chocolate taste. …Turned out great!
Didn’t have chocolate chips and was heavily craving that pillsbury box mix brownie – this is an absolutely fantastic recipe without all the preservatives if you’re looking for the same cakey/chewy/fudgy texture! Thanks so much! 🙂 p.s. i’m an edge person and these edges were INCREDIBLE.
Wonderful! I’m so glad you enjoyed the brownies and found this recipe!
I’ve been looking for a good brownie recipe for a while and every time it’s fallen short. This recipe is not only simple but the brownies are DELICIOUS! I added a bit of chocolate chips and walnuts the first time but they’re amazing with it without them. They’re thick and fluffy all at once. ❤️ Definitely my go-to brownie recipe now!
Wonderful! So glad you enjoy them!
I made this today and it turned out perfect !! My son enjoyed eating them. I used regular cocoa but still I felt it was more chochlatey. We felt it was more sweeter may be next time I can reduce the sugar little. Otherwise it was perfect ! Thanks for the easy recipe.
Hi Lindsay,
I tried this recipe, and Trust me, never in my life have i tasted such a delicious brownie. Everyone in my family loved it, and i had to actually make 4 batches for my brother’s office potluck.
However, i just have one concern, the brownies were gooey and soft inside with crackling top.
But the sides become very tough and rubbery. i don’t know what to do, hence, i had to cut sides by half inch from all the four sides. Please help.
I’m not sure I know what you mean by rubbery and tough. The edges will obviously cook more and be firmer, but I’m not sure how they’d be rubbery.
Our batter was so super thick. I ended up mixing it with my hands to get all the flour incorporated. I saw others said theirs were more wet. Not sure the difference- I guess we will have to keep trying them to see the difference ????
My go to brownie recipe ????
Wonderful to hear that!
These were awesome! I followed your recipe exactly – I baked mine for 30 minutes and they were quite gooey in the middle (didn’t stop anyone from downing them though!), so for my oven, I think when I make them again today, I will give them an extra 5 minutes. Ovens are so variable! Thanks for sharing and rescuing me from the dreaded box-of-tasty-chemicals which i normally resort too…. 🙂
Oven times can definitely vary. I’m so glad you enjoyed the brownies! 🙂
Mine are in the oven now. My one word of advice so far, MIX BY HAND! I made a mess with the first little bit of flour mixture that I added. Hahaha! But, after I started mixing by hand, it went smoothly. I expected the batter to be thicker. I guess we will see!
I love this recipe but the ads and pop up videos on this site are absurd!
This is the BEST brownie recipe EVER!! You might not even see this but, I just want to let you know. I’ve tried a lot of different brownie recipes in the past and they never really turned out the way I like brownies. The first time I tried this recipe I was so satisfied. I’ve now been making these brownies for my friends & family for years, and everyone who has ever tasted them absolutely falls in love!! So thank you for this incredible recipe!
Wonderful to hear! So glad you’ve enjoyed them!
Ok, so I made your brownie recipe, HOPING it would be a good one and not one of those brownie recipes that ends up having that bitter after taste of baking powder. Let me just say…DELICIOUS!!! So delicious that I got on the internet and searched for you here because I HAD to tell you how yummy they are…and a big THANK YOU, too, for the recipe itself! BEST BROWNIE RECIPE I’VE EVER USED…HANDS DOWN! For those of you who haven’t tried it…seriously…it really IS like a good, boxed brownie mix. I’m pigging out on them right now!
So glad you enjoyed it!
Omg love sooo good with raisins pecans and coconut in them with frosting on top
So glad you enjoyed them!
I used baking cocoa (dutch dark cocoa) and the batter was thick. It’s in the oven right now, so will see how this will turn out.
I have never actually made brownies from scratch before, we were having company for dinner and decided we needed dessert–I googled “Fool Proof Brownie Recipe” and your’s looked easy enough I decided to try it–I only had regular cocoa, but they turned out great! My husband normally doesn’t even like brownies and ate a bunch of them–that was 2 weeks ago… I’m on my 3rd batch (second 2 times with dark chocolate). Bonus–I’m lactose intolerant and since they don’t have milk or butter, as long as you use the right chocolate, these are lactose free brownies!
Thank you for saving the day!
Where does the +1/8 baking powder and +2 1/2Tbsp cocoa come in?
Those are part of the measurements for the ingredients. For example with the baking powder, you need 1/4 tsp plus 1/8 tsp. It’s less than 1/2 tsp, but more than 1/4 which is why there’s the addition 1/8 tsp.
Damn Americans and their baking powder. Why not just have self-raising flour in a small amount as well? I tried 2/3 flour 1/3 self-raising flour and ended up with boring cake. Kinda disappointed, but maybe I shouldn’t learn how to make easy (very mediocre) brownies.
Screw sugar, screw this recipe and screw this comment!
Frankly I dont know how Lindsay ever accepted your comment in the first place. Clearly you dont know a thing about baking, if you did you would know, as anyone does, that you CANNOT mix regular flour and self raising. Furthermore, you British, make everything comlicated by using self raising flour. If you cannot respect the authors recipes, kindly keep you foolish and boorish comments to yourself. Apparently you have plenty of time to make an utter fool of yourself.
I am a pastry chef and and I love trying different recipes. I had a taste for some brownies but I didn’t have all of the ingredients for my recipe. However that turned out to be the best thing to happen to me last night because I found your recipe and I had everything needed for it . It was late when I was baking so my husband was sleep but when it came out the oven here popped up and said ” umm what did you bake?” Lol had a piece and went right back to bed. Thanks for the recipe they were amazing!
I’m so glad you enjoyed them!
These are the brownies of my dreams! They have my two key criteria–cocoa powder and oil, and come out amazing. As this is my first time on your blog I also want to say a big thanks for having a recipe card-style printing option. This makes things so easy!!
I found this recipe last year and absolutely love it! It is so quick, easy, and delicious! It is my go to for when I want something simple and chocolatey!
If I don’t want to use dark cocoa powder what other one can i use
Regular natural unsweetened cocoa powder would work as well.
I just made these with butter instead of oil and they are fabulous! So moist and chocolaty. Exactly the flavor and simplicity I was after in a recipe. Thank you!
I followed the directions to a T and they took an hour to bake in a 9×9, also didn’t taste very good.
These sound totally delicious! I need to make these the next time I need a quick dessert!
Okay, have made these twice, using Hershey’s Special Dark as well, and with a few alterations. I cut back the sugar to 1 cup, 1/2 white and 1/2 light brown (pack it down good), olive oil (light or regular, extra virgin may be a bit too strong), a pinch more salt. We only have jumbo eggs, so used two of those and worked fine. Baked in an old scratched up 8 x 8 pan. Checked them at 20 minutes, took out at about 24. TO DIE FOR! Great heated up in the microwave for a few seconds.
P.S. Good luck on the batter even making it to the pan to bake–I found it hard to stay out of it!
I have made these a few times now and they always come out amazing. I made them for a friend that is gluten free/dairy free by making one small tweak. I ground up some oats in the blender until fine and subbed that 1:1 for the flour. Same great turn out.
I’m glad you enjoy them! The oat flour is a great idea!
OMG!! These were the BEST oil brownies I’ve ever tried (and trust me I’ve tried a few!)!!! Super, super, SUPER FUDGY!!!! Absolutely amazing (and yes, this is me gushing!!)
I want to do “Pumpkin Chocolate Brownie Cheesecake”, if I use this recipe I have to double it?
No, you shouldn’t need to double it. Once recipe would be fine.
These were amazing!!
my brownies did not look like the picture they were a light brown colour with little and medium sized HOLES in the top and all of the sugar sunk to the bottom of the brownie if anyone knows what i have done wrong could you please help me
please can u answer me
What does this mean?
1/3 cup + 2 1/2 tbsp Cocoa
1/4 tsp + 1/8 tsp Baking Powder
Am I supposed to add to the recipe beyond what is there?
It means to use 1/3 cup of cocoa, plus an additional 2 1/2 tablespoons. And 1/4 teaspoon of baking powder, plus an additional 1/8 tsp. A full half of a teaspoon is too much. 1/4 isn’t enough. Does that help?
Would it change if I tried using normal cocoa powder?
No, that should work fine.
Love love love this recipe – thank you! This is now my go-to brownie recipe. I used a mix of melted butter and oil (about 1/4 cup butter) and I also added a shot of espresso to up the choc flavorur. When they came out of the oven, I broke up a small block of each dark and milk chocolate, which melted from the heat of the brownies and then got spread to form a ‘death by chocolate’ topping.
Wonderful share.. i love this recipe!! great work…
They turned out pretty well but I’d use less oil. There was an over powering taste of oil when it was on batter form. I haven’t tried the actual brownies yet, they’re in the oven. They seem like they’ll be good though!
I’m a personal chef but admittedly a terrible baker. I have a 96 year old client that I cook for once a month and I always make a batch of brownies to take to her. And, don’t shoot me, but I usually make them from a mix… BUT, today I got home and was ready to make them and realized that I didn’t have a mix on hand. Thankfully, I had all the necessary ingredients and, after some Googling, settled on your recipe because it seemed to be fairly fool proof. The only change I made was to add some semi-sweet chocolate chips to the batter. OMG, Best. Brownies. Ever! I will never go back to Duncan Hines again. Thanks for showing me the light!
Awesome! 🙂 I’m so glad you enjoyed them!
my brownies did not look like the picture they were a light brown colour with little and medium sized HOLES in the top and all of the sugar sunk to the bottom of the brownie if anyone knows what i have done wrong could you please help me
I never write reviews, but these brownies turned out amazing. I wanted to make brownies but didn’t have a box mix. However I had all ingredients for this on hand. The taste was delicious and they were super moist. Thanks for sharing. 🙂
I’m so glad you enjoyed them! 🙂
This is EXACTLY what I was looking for when I had the urge to make brownies. They turned out exactly like the boxed kind! I think I may have left mine in for 35 minutes accidentally, but I don’t fully remember. Otherwise I followed the recipe exactly!
Worst brownies I’ve ever made, can’t believe how they turned out. Raw and burnt at the same time? What’s up with that?
These are just as lovely as advertised. We are living in Thailand, so boxed brownie mixes are pricey. It’s awesome to have an easy homade option. I did accidentally use maple syrup extract instead of vanilla as they are in similar bottles next to each other in my pantry. The rich maple syrup flavor went really well with the dark cocoa, so it turned out to be a winning error.
I’ve made these twice so far, and both times they’ve turned out bland and dry. I did everything as the recipe said… But they just tasted terrible.
I had to throw them away the second time! Sad.
I love this brownie recipe, but I added a bit more cocoa to it. I also made them with coconut today. Thank you for this recipe.
I have just discovered you and based on what I see (recipes), I will be hanging around for awhile. I plan to make the brownie recipe first because I have been on a long time quest to find the perfect brownie recipe. Although I’m not an expert, I have been baking for many years so would like to comment on a couple of issues mentioned in previous posts. First, the person who reported her brownies tasted terrible might have inadvertently used rancid oil. Or, something else was omitted. Sugar and oil would have a slushy texture before the addition of other ingredients especially flour. In response to all the questions about a substitution for the oil, I have almost always used butter as a substitution merely because I prefer the taste. I have never had a negative result so I consider oil and butter interchangeable. Finally, I should say I never make any other substitutions or changes to a new recipe until after, if at all, I have made the original one. Thanks for the opportunity to comment. I will be back to report on my brownie baking experience.
I just made these because the reviews were amazing. I haven’t tasted them yet as they are cooling, but so far I had to bake them for 35 minutes. The toothpick still did not come out clean, but I removed it from the oven anyway as I could smell the edges getting over done. I did add chocolate chips to the batter as my family love them some chocolate. That may have effected the baking process. I will update later after we have tasted them.
I have been following your blog for about a year now and I have to say I have absolutely LOVED everything I have made from your site! I am the “cook” of the family, my sister is the “baker”. Thanks to your recipes I am quickly becoming the queen of both out of all 4 of us (I have 3 sisters), These were amazing. My husband loves brownies and I always make them from scratch but this recipe is hands down the best one we have eaten yet! Thank you for another great recipe!!!
Ha! How fun! 🙂 I’m so glad you’ve been enjoying the blog and following along! Thank you! I’m glad you’ve enjoyed the recipes!
Thank you so much – awesome recipe! My store had run out of brownie mix, and I am so glad,otherwise I’d never have looked for a box mix-style recipe and found this! I made a few changes – used 1/4 cup melted butter and 1/2 cup oil, added a shot of espresso and choc chips to the batter. For a extra chocolatey hit, when they came out of the oven, I broke up a bar of chocolate and scattered the pieces over the brownies, waited for them to melt and then spread it over the top like icing.
These were exactly the type of brownies I was craving. Quick and fool proof! Added walnuts and chocolate chips with no issues! Perfection in a square.
I had a late night craving and found this recipe. It makes the perfect brownie and is so easy. I used dark cocoa powder and they were rich, one brownie was plenty. Mine baked for closer to 35 minutes. Thanks so much! I’m adding this to my collection ☺️
I made these…just followed your recipe…very easy…my dad just loved them. Thanks for the recipe.
I’m in the group where this didn’t turn out well at all.
I live at about 5,500ft in altitude, but I’ve never had a baking problem before.
The middle never rose like the outsides and I baked for 40 minutes and it was still very wet in the middle.
These are terrible.
Total waste of time. 🙁
Here’s a site that shows the adjustments necessary for high altitude baking and cooking. I live over 5,000′ and, in making caramels, had to reduce the finished temperature from 244° to 234° so have found sometimes you just have to adjust things for altitude. Some things are fine without adjustments but since you had bad results, I’d try the recipe with the suggested adjustments before giving up on the recipe. Right now I’m going for banana chocolate chip cookies but I’m saving this recipe and, due to your comments, I’ll definitely adjust for the altitude and let all you high altitude bakers know the results.
https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
What about adding coffee extract instead of vanilla extract? I have been making my own different extracts and since coffee is supposed to bring out the chocolate flavor more, I think I am going to try it.
Sure, give it shot and see.
Hi Lindsay! This recipe is indeed foolproof. Wow! It was our first time to bake…and this recipe was easy to follow and the result was amazing! Brownies were moist and delicious! Thank you again for sharing!
Thanks Tina! I’m glad you enjoyed them!
I love these brownies they look even better the picture so nice and homey and fudgy inside!
Excellent brownie recipe (and now my go to). I’ve made this recipe 3 times now, and each time is perfection. I once reduced the amount of oil by substituting half with applesauce and still had excellent results.
These were the best brownies I’ve ever had! My BFF at half the pan in less than a day 🙂
This recipe has become a favorite among my family and friends! I absolutely love it because it’s so flawlessly simple and easy to make. I refused to tell my friends the recipe. I always bake from scratch so I this recipe was perfect. All other brownie recipes have too much ingredients or they are tedious to make. This recipe was balanced.
Came home from church yesterday and my son decided we should have brownies for dessert. With NO Box mix in the pantry and not wanting to shop on Sunday, I went in search of an easy recipe to make them from scratch. I’m so happy I came across your recipe. These ar truly so yummy. The texture is nearly identical to what I experience when I make box mix brownies but I think the taste is better!
Only problem I had was baking them at 350 for 25-30 minutes. The brownies looked perfect around the outer edges and across the top, but they were still gooey (like batter) even after an hour of baking. (?) so I cranked it up to 450 for 15 minutes. They were fully cooked after that. Has anyone else experienced this??
Still yummy. Love the crispy edges and chewy center.
Thank you!!
Hmm, I haven’t had that happen. I’m glad you were able to get them cooked though and enjoyed them! Thanks Jen!
Hello, I just made these last night. I used special dark cocoa and boy we’re they yummy!! However my hubby was disappointed… because the top was cake like (moist and fluffy, not crispy and cracked like your beautiful brownies). I baked the brownies at 350 for about 40 mins(until the toothpick came out clean). Any advice?! Thank you!
You know it’s hard to say. It could be something about the mixing, or perhaps even the way they cooled. I’m glad you enjoyed them!
Just popped a double batch of these babies in the oven! Taking them up to a middle school bake sale later. Can’t wait to see the chocolate smears all over the kids’ faces. 😉
I hope they were a hit! 🙂
I tried this just last night and was really surprised at how delicious they turned out! I was so skeptical at first with the amount of oil, but I was proved wrong! I really want to try the other brownies you’ve mentioned now, as they sound delicious as well! This will be a family favourite for late night snacks from now on 😉
Thanks for the great recipe!
Are you using sweetened or un-sweeted coca powder?
It is unsweetened.
Just made these with my friend, slaved away trying to make them for a late night snack, and what do we find? That the oil and sugar mixture looks like a SLUSHIE and the whole taste of the final product is, to put it politely, revolting. The top layer of the brownie is borderline edible, and don’t even get me STARTED on the main brownie. I’m extremely sorry to say this, and maybe something went completely wrong or the vegetable oil in the UK is different, but yeah, not good. The taste of the final brownie was just pure oil- afraid to say, it did make me gag. Again, i do apologise, but thought it would be good to give you feedback. All the best, Janice.
I just made these brownies last night and they are amazing! Sorry to say but, I think you may have done something wrong. Maybe o we baked them . Mine only needed 20 minutes to bake to perfection.
I made these recently for a friend’s birthday party. I made about 1.5x the recipe and added 3/4 cup of dark chocolate chips. (I really love dark chocolate.) Everyone raved about them and I had multiple people ask me for the recipe. I directed them here. I love your recipes! Keep up the awesome cooking!
Thanks so much Callie! I’m so glad everyone enjoyed them. 🙂
What could I use instead of vegetable oil, that’s healthier?
I’m not totally sure, since I haven’t tested anything myself. There are some healthier oils out there you could try though, like coconut oil, sunflower oil or even olive oil.
Loved these 🙂 Done them in a muffin pan! Turned out very yummy. Was looking for something quick and easy. Hopefully my coworkers enjoy them also. Topped them off with sprinkles on some and coconut on others
I’m so glad you enjoyed them!
Lindsay, I found this brownie recipe on Pinterest. I usually just use a mix for brownies. I don’t know why since I bake from scratch. Well I didn’t have any more brownie mix so I made yours. Amazing! My hubby loves them. Thank you so much. Now that I have an easy recipe, I will never buy mix again. That officislly ends pre packaged baking mixes in my house! Awesome recipe.They came out perfect.
I’m so glad you loved them! 🙂 Thanks Lisa!
I made these for Valentine’s Day last night and they were SUPER dry and not very sweet. I followed the recipe precisely.
I’ve never been able to master chocolate brownies, but not only was I able to make a perfect brownie, but also they are the best brownies I have ever had!!
Highly recommend!!
Although, I did use only 2 eggs, still worked fabulously.
I’m so glad you enjoyed them!
omg I found these and im making them right now! i’m going to add in some chocolate chips to make them extra chocolaty. Thanks for this great recipe Lindsay!!
!! They look perfectly gooey!! How do you cut them to look so neat and square? Thanks!
If i were to use only 1 cup of sugar will it change the texture or something? I want to reduce the sweetness because i plan to put a layer of caramel in the middle of the brownie.
I haven’t tried it, but I think it’d be fine.
Thanks for the yummy recipe! Just popped a batch in the oven (added some cacao chips) and can’t wait to try! (:
Awesome! I’m so glad you enjoyed them!
This recipe came out great. I have a shameful preference for boxed brownies over homemade but I do not like all the chemicals that come with it, so this recipe is an excellent find! Thanks!
I’m so glad you enjoyed them Nichole!
made these today.
here are the changes i made.
I used only 1 cup sugar, and a half cup oil
Because the oil was reduced, the mixture was stiff.
I added 1/4 cup water and the mixture poured out perfect!
It did result in a cake type brownie but we like them like that.
I also added about 1/4 cup of dark brown chocolate chips.
I saved and sent this recipe to my sisters.
thank you
Amy
Great! I’m so glad you enjoyed them!
Mine turned out so cakey, but other comments say theirs are gooey. I followed the recipe exactly . What did I do wrong?
I don’t know if you necessarily did anything wrong or not. It’s possible. But I also think that people actually describe the texture of the same thing quite differently based on their preferences.
Is it plain/all purpose flour that is used rather than self raising flour? Thanks
It is regular all purpose flour.
I just pulled these from the oven and I can’t wait to see what my family thinks! They smell lovely and I just added a couple chocolate chips ( Dark chocolate of course) on top. Thanks for the lovely recipe!
Can you omit the baking powder?
I haven’t tried it, but wouldn’t recommend it.
I tried my hand at brownies for the first time using your recipe and the outcome was delicious.
Your measurements were spot on and I allowed the batter to bake for 25 minutes.
This really is quick and easy brownies.
Thanks.
I’m so glad you enjoyed them! Thanks Lonique!
Omgoodness, I made these instead of box (its tradition to have brownies instead of cake for my fiance’s birthday :)) and they were SO GREAT!!! Very happy that I found this site and recipe. I can’t believe I had all the ingredients bit so happy I did!!!
I’m so glad you enjoyed them!!
I am assuming this recipe calls for plain flour and not self-rising? Thanks – they sound delicious!
Yes, regular all-purpose flour.
Hello from Jakarta – Indonesia!
I just wanna say thank you soo much for this super easy, super yummy, and super quick brownie recipe of yours! I have tested some recipes for brownies (coz my 3 princesses are brownies lovers), and yours is the best! Love it love it! Thank youuuu….. PS: I just slightly changed a bit of this recipe, I mixed the white sugar + palm sugar with the same amount. 😀 :-*
Hi Maya! I’m so glad you enjoyed them!
After trying and loving your vanilla cupcake recipe, I had to come back for more. I already had high exoactations and these brownies far surpassed them. I will never resort to a box mix again. Thank you so much for sharing!
That’s great! I’m so glad you’ve enjoyed them! 🙂
Hi. This is going to sound weird, but I save every little bit of cocoa powder that I have! (I am making little chocolate cakes for boxing day dessert.) Do you think I could use something else to substitute it? Grated chocolate maybe? Thanks, Liv ♥
You might be able to use melted chocolate chips, but I wouldn’t know how to advise you.
Made these last night, but used coconut oil instead of veg. YUM!!
First time I have made brownies not from a mix in a very long time, so easy and so good!! Thank you!
I’m so glad you enjoyed them! I’ll have to try the coconut oil! 🙂
What can i replace egg with since i’m a vegetarian
I haven’t tried it, but have read that you can replace an egg with 1/4 cup applesauce. It’d be worth a try.
[…] that don’t come from a box, but are just as easy (and OMG better tasting), then check out Love and Sugar. She has a recipe that even you can make. […]
Just made these. Didn’t have vegetable oil so I subbed with coconut oil. Had to just about double my cooking time for the toothpick to come out dry but they smell amazing. Just waiting for them to cool and we will have them after dinner tonight. 🙂
I just made these and they’re delicous! I used a 13×9 baking pan and used slightly less sugar because I didn’t have enough. Came out delicious
Thanks for a great, yummy and easy recipe.
I made them last night and added two teaspoons of white yoghurt – absolutely scrumptious 🙂
Awesome! So glad you liked them!
I love Hershey special dark anything, and i love brownies. Trying these tonight! Can’t wait!
Great! I hope you enjoyed them!
Excellent and easy recipe, although mine needed almost 20 more minutes baking time. Delicious!
Hi! Can I substitute 3/4 Cup butter instead of vegetable oil? If yes, it should be melted or not necessary? Thanks!
I haven’t tried it so I’m not sure. Sometimes substitutions like that work and sometimes they don’t.
I tried it will melted butter, room temperature! It turned out great! Is there a way for reduced sugar? 😀
These were fabulous!!!!!! I used walnut oil since that was all I had. Yummy and perfect.
I’m so glad you enjoyed them Kimberley!
Looking forward to making these!
Also, can the sugar amount be reduced? or can apple sauce be used for some of the sugar substitute?
Thanks!
I would think that should be ok, but I haven’t tried it.
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Made these brownies tonight and they were fantastic! I added coconut oil instead of vegetable oil and they turned out divine, even if i did add a TBSP +1/2 of vanilla on accident! The crispy top and the soft gooey center was to die for, snuck quite a few “tastes” before serving.
I’m so glad you enjoyed them Tasha! Good to know that the coconut oil works well too – thanks for letting me know! 🙂
Wow, these brownies look absolutely PERFECT! I love the beautiful tops and how dark they are! They look super chocolatey and just amazing. Need to try this recipe ASAP!
Thank you! The brownies were amazing! Your ideas are certainly the best. Thanks again!
Thank you so much for sharing this recipe…I’m so glad I decided to give it a whirl…they were absolutely delicious….I will never buy box mix again!
Awesome! I’m so glad you enjoyed them! 🙂
Hiiiii! These brownies looks so delicious and even better than what a box mix makes.
Those crispy shiny tops😍😍.
Can you please tell me the time for these brownies if i want to bake them in a microwave?
I haven’t baked them in a microwave, so I’m not sure.
Can i use butter instead of oil?? Awesome recipe btw♡♥♡♥
I don’t know, I haven’t tried it. I’ve been wanting to though. I thick it would change it a bit, I’m just not sure how much. Thanks!
These brownies are so yummy… i just made them and the are gooey and chewy and awesome….and cheap because they dont need all that 70%chocolate…this is my new go to brownie recipie now … thank you so much for this awesome recipie… you are great..
I will bake this tomorrow!!! So happy found ur web lindsay. I cant fond hershey dark choco in malaysia 🙁 is it if i replace oil with butter? Tq
I haven’t tried replacing the oil with butter and am not sure how it’d turn out. Something I’d like to test as well.
I only have a 13x9x2 pan at my house how do I change the recipe for this? Please Help!! 🙂
You’ll just need to double the recipe. It should work great!
I am in love with this so good!!!! The only thing was I didn’t add Bonilla extract but it was still a heavenly tasting brownie
I’m so glad you enjoyed them JJ!
Made these with my friend last week, we doubled the recipe and spread it between what pans I had (Cant remember exact sizes) but they turned out FABULOUS. I was really surprised because as they were a bit cake-ier than I normally like, I still was satisfied with the fudge-i-ness of them. So much to the point that these are now adopted as my go to brownie recipe. I like brownies in many varieties so one pan I added a 1/2 cup of chopped up pecans! It was delicious! (To be fair I find chopping pecans to send them flying in all directions so I put them in a ziplock and smacked ’em with a meat tenderizer mallet a couple times lol, quick and effective!!) THANK YOU SO MUCH FOR SHARING THIS RECIPE hands down best brownie recipe every IMHO!!
Awesome! So glad to hear that!
Oh my gosh! These brownies are so easy and so incredibly good! My family is raving about them! Thank you for this post. This will be my go-to brownie recipe forever! 🙂
Yay!! I’m do glad you love them! We did too 🙂
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What kind of dark cocoa powder do you use?
I’ve tried using ruddy reds darker 32% cocoa but it never seemed to work for me. Any suggestions?
I pretty much always use Hershey’s Special Dark Cocoa. I don’t normally prefer dark chocolate, but in baking it seems to give better chocolate flavor.
[…] Quick and Easy Brownies from Life, Love and Sugar […]
Hi! I tried the quick and easy brownies. Though they are delicious, they definitely turned out to be more cakey than fudgy. I was hoping to get my brownies fudgier than they are cakey. I followed the recipe here. However, my oven can only reach up to 250 degrees. Is the temp a factor that I need to consider if I want to get my brownies fudgy? Please help. Do you have any suggestions? I am really craving for awesome brownies right now! Haha >.< thanks as always! 🙂
They are more of a cakey brownie. If you want a truly fudgy brownie, this recipe is perfect! Just leave off the butterfinger topping, if you don’t want it.
Thanks so much for the advise! And I will definitely try this with the butterfinger crust! Your recipes are just pure genius! Hoping to learn more and more from you. Thanks as always and God bless! 🙂
Thank you so much Jaemie! 🙂 Enjoy them!
Made these today but didn’t have a 9×9 square pan so used a 9″ circle pan and figured I’d just bake it longer.
Top turned out very hard and bottom was undercooked, but I blame my choice of pan. Still edible though 🙂
[…] Full Recipe Link: https://www.lifeloveandsugar.com/2014/02/20/quick-easy-brownies-like-box-mix/ […]
We must come from the same family because I have a crazy sweet tooth and brownies are one of my very favorite desserts! When I want something sweet, I crave a brownie. These look absolutely perfect. Easy recipe and amazing brownies. I am totally making these. I’ll have to try the dark cocoa too. Thanks for sharing on Saturday Night Fever. I can’t wait to try these! Pinned, of course! See you again this Saturday!
Thanks so much Jen! 🙂
I just made these and will keep making them they were amazing!!!!!!!!!!😍
Wonderful! Glad to hear it!
Hi I am a total newbie to sweets baking. It taste great. Thank you for sharing your recipe. I used bread flour and it puffed up a lot. It was still a little wet in the middle. Is that because of the flour I used? I going to try again with all purpose next batch. Thank you 😊
Glad you enjoyed them. I’ve never tried bread flour, so I’m not sure. They may have just been a little under baked.
I used to make homemade brownies but haven’t done so in a long time. Yours look amazing!
Thanks Tonia! 🙂
Is it caster sugar and plain flour?
I use granulated sugar and all purpose flour
I don’t know what I’m doing wrong, but I’ve tried this recipe 3 times, following the instructions and the video but it just doesn’t work. I never seem to get the crackly top and it doesn’t get chewy either, just a cake-like texture. I don’t know what I’m doing wrong! Maybe it’s my oven or the problem is me, lol. Did anyone else had this problem?
I love how perfectly cracked these brownies are, that means they are especially fudgy-just how I like them!
Thanks Tanya! I love the tops too 🙂
These look amazing. The crust on top is perfect and they look so dark and moist and fudgy! Mmmmm
Thanks Heather!
I definitely agree that sometimes it’s nice to just have a no-nonsense brownie recipe without all the crazy add ins. I love that you used dark chocolate cocoa powder–I bet it makes the chocolatey flavor even more intense! I’ll have to see if I can find some.
Thanks Rebecca!
I love brownies and I can’t wait to try these as well as the “moist and chewy brownies”! I found your blog via Living Well Spending Less Link Party! Thanks for sharing! 🙂
Thanks Nichole! I hope you like them!
For all the amazing brownie picture on FG I almost never click on them…but with yours I couldn’t resist! Will be making these tonight…they look so amazing!! 🙂
What a compliment! Thank you Bonnie! 🙂 I hope you enjoyed them!
You had me at “like box mix”! Everyone needs a good box-mix-esque brownie recipe in their tool-kit. I can’t wait to try these out!
What do you mean about dark cocoa? I know the difference between Dutch-processed and American but I’m not sure I know how to identify a dark variety. Help! I want dark, chocolatey brownies too!
I totally agree!
The dark cocoa I use is by Hershey’s – it’s their Hershey’s Special Dark Chocolate. I can get it in grocery stores around here usually. I’ve seen in at WalMart too.
I had no idea that Hershey’s made two types! I’ll have to keep an eye out for the special dark and do a taste test! Bring on the dark chocolate!
OMG these are fab! I LOVE the dark cocoa in brownies. And that top – gorgeous. Now I want brownies!
Thank you Dorothy! I already want to make these again – I shouldn’t have given them all away. 🙂
I tried it in a muffin pan. Cook time was about the same. I thought it would be less but had to keep sticking them back in for more time. Very good!
Every piece is an edge piece!
We are in Nz, the brownies were just like the ones you get in countdown, sweet and moist, even better and when the kids drive you mad you go in the room and scoff the whole lot down and feel ready to take on the world, and the kids!❤️Love them & thanks tons
I want to use a 9X13 pan.how do i convert the ingredients ?
I’d probably double it.
I tried doubling them in a 9×13 and they did not come out as well as when I made them in a 9×9 (in which they were perfect)… I might try 1.5 the recipe next time for a 9×13. Just want to pass along, as so many of the comment were so helpful and I really enjoyed the recipe.
This recipe was amazing! I would totally suggest it. I needed to use some milk however but I would 100% recommend it