Easy Homemade Brownies From Scratch

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This Easy Homemade Brownies Recipe makes cakey brownies that taste like box mix brownies! With perfect crisp crackly tops and chewy centers, these made from scratch brownies hit all the right notes.

Stack of brownies on a cake stand

Just Like Box-Mix Homemade Brownies

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: a simple brownie recipe that tastes like “box mix” brownies but is actually made totally from scratch. These homemade brownies have just the right combo of cakey and chewy texture, plus they have that classic “crack” on the top.

Basic brownies may seem kind of unexciting, but don’t be fooled. These are anything but! Everyone needs a good, solid brownie recipe in their arsenal and this is the one!

Stack of brownies with parchment paper

Recipe Ingredients

This brownie recipe has simple ingredients. Here’s what you’ll need:

  • Vegetable Oil – Just like a box mix brownie, we are going to use oil instead of butter.
  • Sugar – I use regular white sugar in this recipe.
  • Vanilla Extract – Be sure to use pure vanilla extract.
  • Eggs
  • Flour + Baking Powder
  • Dark Chocolate Cocoa Powder – I recommend using dark chocolate cocoa powder. I use dark chocolate cocoa in most of my baking. In baking it makes a much more chocolatey final product. I’m sure they’d taste great with regular cocoa. But if you’re willing, give the dark a try.
  • Salt – Adding a bit of salt to desserts brings out their sweetness.

The top of a stack of brownies

How to Make Brownies from Scratch

These brownies are no fuss! Here’s how to make them:

  • Prep your tools: Preheat oven to 350 degrees. Grease a 9×9 square baking pan, or line it with parchment paper.
  • Mix wet ingredients: Mix together the oil, sugar and vanilla extract. Add eggs and mix until well combined.
  • Mix dry ingredients: Combine flour, cocoa, baking powder and salt.
  • Add dry ingredients: Slowly add to the egg mixture until well combined.
  • Bake: Pour the batter into the pan and spread evenly. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.

That’s it! Making these brownies from scratch is just as easy as using a box mix. 🙂

Homemade brownies on a plate

Tips for the Best Brownies

  • Use dark chocolate cocoa powder. As I mentioned above, I think dark chocolate cocoa really takes the chocolate in brownies to the next level.
  • Don’t over bake. It’s better to pull your brownies out too early than bake them for too long. Bake them until a toothpick inserted in the center comes out with just a few crumbs attached. If you’re unsure, just go ahead and take them out of the oven. They will still cook a bit as they cool.
  • Let them cool. These brownies are seriously good, but give them a chance to cool so that you can get that cakey, chewy texture. Plus, they will be easier to slice if you let them cool.

Stack of homemade brownies

How to Store Brownies

You can store your homemade brownies in an airtight container at room temperature. They will keep for 4-5 days.

Can I Freeze Brownies?

Yes! You can freeze brownies for up to 2 months. Let them come to room temperature, then wrap each brownie in saran wrap or foil and place them in an airtight freezer safe container.


Read transcript

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Easy Homemade Brownies stacked
Recipe

Quick and Easy Brownies

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12-16 Brownies 1x
  • 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.


Scale

Ingredients

  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • 3/4 cup flour
  • 1/3 cup + 2 1/2 tbsp cocoa
  • 1/4 tsp + 1/8 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×9 square baking pan, or line it with parchment paper.
  2. Mix together the oil, sugar and vanilla extract.
  3. Add eggs and mix until well combined.
  4. Combine flour, cocoa, baking powder and salt.
  5. Slowly add to the egg mixture until well combined.
  6. Pour the batter into the pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.

Notes

Recipe modified from AllRecipes.com

Keywords: brownies, homemade, easy, from scratch, brownie mix, homemade

Recipe modified from AllRecipes.com

Enjoy!

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Recipe rating

305 Comments
  1. Jj

    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

    1. Heather Cudnik

      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!!

  2. Laura

    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! 🙂

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  4. MoBeans

    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?

    1. lifeloveandsugar@gmail.com

      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.

  5. jaemie louise robarios

    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! 🙂

    1. lifeloveandsugar@gmail.com

      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.

      1. jaemie louise robarios

        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! 🙂

    2. Kay

      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 🙂

  6. Jen @ YummyHealthyEasy

    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!

    1. ohia

      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 😊

      1. Lindsay

        Glad you enjoyed them. I’ve never tried bread flour, so I’m not sure. They may have just been a little under baked.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12