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.
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!