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.
If you love rich desserts, you’ll also want to try these caramel cookie bars.
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 you’ve 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. They’ve got everything you love about the classic mix (fudgy texture, rich chocolate flavor, that signature crackly top), but they’re 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. They’re 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.
- They’re fast and foolproof. No melting chocolate, no fancy steps. Just whisk everything together, pour it in the pan, and bake. You’ll be in and out of the kitchen in 10 minutes.
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 a printable list.
- 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 This Brownie Recipe
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 Success
- Go easy on the mixing. Once you add the dry ingredients, mix just until you don’t see streaks of flour. Overmixing can make the brownies dense and tough instead of soft and chewy—so 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 they’re done. Way easier (and cleaner) when it’s time to slice.
- Use oil—trust me. It’s the secret to that super fudgy, box-mix texture we’re after. Butter might add flavor, but oil gives you that soft, chewy bite and glossy crackle on top. I’ve 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. They’ll 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. They’ll keep for up to 3 months. When you’re 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
Easy Brownies Recipe
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Ingredients
- ¾ cup (98g) all-purpose flour (measured properly)
- ½ cup (57g) natural unsweetened cocoa powder
- ¼ teaspoon + ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (180ml) vegetable oil
- 1 ½ cups (310g) sugar
- 1 ½ teaspoon 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.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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 🙂
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.
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 🙂
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