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
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
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.
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.
I’m not a fan of chocolate brownies, so when a sudden (and surprising) craving for it struck me, the angels must have led me straight to this recipe. I’ve made it twice already – in 2 weeks! The second time around I doubled the recipe, so hubby & I had it for supper on Saturday, tea on Sunday & for a midnight snack again Sunday night. Needless to say that I started Monday morning with some serious High Intensity Interval Training, but it was all worth it. The boys haven’t even tasted it yet, but it’s going straight to the Family Favourites recipe book. Thank you for persevering until you got this recipe perfect!
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