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 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.