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.
Lindsay, I found this brownie recipe on Pinterest. I usually just use a mix for brownies. I don’t know why since I bake from scratch. Well I didn’t have any more brownie mix so I made yours. Amazing! My hubby loves them. Thank you so much. Now that I have an easy recipe, I will never buy mix again. That officislly ends pre packaged baking mixes in my house! Awesome recipe.They came out perfect.
I’m so glad you loved them! 🙂 Thanks Lisa!
I made these for Valentine’s Day last night and they were SUPER dry and not very sweet. I followed the recipe precisely.
I’ve never been able to master chocolate brownies, but not only was I able to make a perfect brownie, but also they are the best brownies I have ever had!!
Highly recommend!!
Although, I did use only 2 eggs, still worked fabulously.
I’m so glad you enjoyed them!
omg I found these and im making them right now! i’m going to add in some chocolate chips to make them extra chocolaty. Thanks for this great recipe Lindsay!!
!! They look perfectly gooey!! How do you cut them to look so neat and square? Thanks!
If i were to use only 1 cup of sugar will it change the texture or something? I want to reduce the sweetness because i plan to put a layer of caramel in the middle of the brownie.
I haven’t tried it, but I think it’d be fine.
Thanks for the yummy recipe! Just popped a batch in the oven (added some cacao chips) and can’t wait to try! (:
Awesome! I’m so glad you enjoyed them!
This recipe came out great. I have a shameful preference for boxed brownies over homemade but I do not like all the chemicals that come with it, so this recipe is an excellent find! Thanks!
I’m so glad you enjoyed them Nichole!
made these today.
here are the changes i made.
I used only 1 cup sugar, and a half cup oil
Because the oil was reduced, the mixture was stiff.
I added 1/4 cup water and the mixture poured out perfect!
It did result in a cake type brownie but we like them like that.
I also added about 1/4 cup of dark brown chocolate chips.
I saved and sent this recipe to my sisters.
thank you
Amy
Great! I’m so glad you enjoyed them!
Mine turned out so cakey, but other comments say theirs are gooey. I followed the recipe exactly . What did I do wrong?
I don’t know if you necessarily did anything wrong or not. It’s possible. But I also think that people actually describe the texture of the same thing quite differently based on their preferences.
Is it plain/all purpose flour that is used rather than self raising flour? Thanks
It is regular all purpose flour.
I just pulled these from the oven and I can’t wait to see what my family thinks! They smell lovely and I just added a couple chocolate chips ( Dark chocolate of course) on top. Thanks for the lovely recipe!
Can you omit the baking powder?
I haven’t tried it, but wouldn’t recommend it.
I tried my hand at brownies for the first time using your recipe and the outcome was delicious.
Your measurements were spot on and I allowed the batter to bake for 25 minutes.
This really is quick and easy brownies.
Thanks.
I’m so glad you enjoyed them! Thanks Lonique!
Omgoodness, I made these instead of box (its tradition to have brownies instead of cake for my fiance’s birthday :)) and they were SO GREAT!!! Very happy that I found this site and recipe. I can’t believe I had all the ingredients bit so happy I did!!!
I’m so glad you enjoyed them!!
I am assuming this recipe calls for plain flour and not self-rising? Thanks – they sound delicious!
Yes, regular all-purpose flour.
Hello from Jakarta – Indonesia!
I just wanna say thank you soo much for this super easy, super yummy, and super quick brownie recipe of yours! I have tested some recipes for brownies (coz my 3 princesses are brownies lovers), and yours is the best! Love it love it! Thank youuuu….. PS: I just slightly changed a bit of this recipe, I mixed the white sugar + palm sugar with the same amount. 😀 :-*
Hi Maya! I’m so glad you enjoyed them!