Easy Brownie Recipe (Just Like Box Brownies)

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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.

A stack of homemade brownies. The top one has a bite taken out of it.

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    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.
    Ingredients for homemade brownies separated into bowls.

    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.
    Closeup of a brownie with a bight out of it. There are more brownies stacked behind it.

    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

    Read Transcript

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    A stack of homemade brownies. The top one has a bite taken out of it.
    Recipe

    Easy Brownies Recipe

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


    Ingredients

    • 3/4 cup (98g) all-purpose flour (measured properly)
    • 1/2 cup (57g) natural unsweetened cocoa powder
    • 1/4 tsp + 1/8 tsp baking powder
    • 1/4 tsp salt
    • 3/4 cup (180ml) vegetable oil
    • 1 1/2 cups (310g) sugar
    • 1 1/2 tsp vanilla extract
    • 3 large eggs


    Instructions

    1. 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.
    2. Add the flour, cocoa powder, baking powder and salt to a medium sized bowl and set aside.
    3. Add the oil, sugar and vanilla extract to large mixing bowl and mix together until well combined.
    4. Add the eggs and mix until well combined.
    5. Add the dry ingredients and mix until well combined, but don’t over mix.
    6. Pour the batter into the prepared pan and spread evenly.
    7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
    8. Allow brownies to cool completely, then use the overhanging parchment paper to remove the brownie from the pan. Cut into bars. 
    9. Store brownies in an airtight container at room temperature. Best if eaten within 5-7 days. 

    Notes

    Recipe modified from AllRecipes.com

    Nutrition

    • Serving Size: 1 Brownie
    • Calories: 203
    • Sugar: 18.9 g
    • Sodium: 50.8 mg
    • Fat: 11.5 g
    • Carbohydrates: 25 g
    • Protein: 2.3 g
    • Cholesterol: 34.9 mg

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    439 Comments
    1. Peta

      These were exactly the type of brownies I was craving. Quick and fool proof! Added walnuts and chocolate chips with no issues! Perfection in a square.

    2. Christina

      I had a late night craving and found this recipe. It makes the perfect brownie and is so easy. I used dark cocoa powder and they were rich, one brownie was plenty. Mine baked for closer to 35 minutes. Thanks so much! I’m adding this to my collection ☺️

      1. Amanda

        I’m in the group where this didn’t turn out well at all.
        I live at about 5,500ft in altitude, but I’ve never had a baking problem before.

        The middle never rose like the outsides and I baked for 40 minutes and it was still very wet in the middle.
        These are terrible.
        Total waste of time. 🙁

        1. Terry

          Here’s a site that shows the adjustments necessary for high altitude baking and cooking. I live over 5,000′ and, in making caramels, had to reduce the finished temperature from 244° to 234° so have found sometimes you just have to adjust things for altitude. Some things are fine without adjustments but since you had bad results, I’d try the recipe with the suggested adjustments before giving up on the recipe. Right now I’m going for banana chocolate chip cookies but I’m saving this recipe and, due to your comments, I’ll definitely adjust for the altitude and let all you high altitude bakers know the results.
          https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes

      2. Dorothy Terrill

        What about adding coffee extract instead of vanilla extract? I have been making my own different extracts and since coffee is supposed to bring out the chocolate flavor more, I think I am going to try it.

    3. Tina

      Hi Lindsay! This recipe is indeed foolproof. Wow! It was our first time to bake…and this recipe was easy to follow and the result was amazing! Brownies were moist and delicious! Thank you again for sharing!

        1. Fatou Faye

          I love these brownies they look even better the picture so nice and homey and fudgy inside!

    4. Julie

      Excellent brownie recipe (and now my go to). I’ve made this recipe 3 times now, and each time is perfection. I once reduced the amount of oil by substituting half with applesauce and still had excellent results.

    5. HannahBlack

      This recipe has become a favorite among my family and friends! I absolutely love it because it’s so flawlessly simple and easy to make. I refused to tell my friends the recipe. I always bake from scratch so I this recipe was perfect. All other brownie recipes have too much ingredients or they are tedious to make. This recipe was balanced.

    6. jen

      Came home from church yesterday and my son decided we should have brownies for dessert. With NO Box mix in the pantry and not wanting to shop on Sunday, I went in search of an easy recipe to make them from scratch. I’m so happy I came across your recipe. These ar truly so yummy. The texture is nearly identical to what I experience when I make box mix brownies but I think the taste is better!

      Only problem I had was baking them at 350 for 25-30 minutes. The brownies looked perfect around the outer edges and across the top, but they were still gooey (like batter) even after an hour of baking. (?) so I cranked it up to 450 for 15 minutes. They were fully cooked after that. Has anyone else experienced this??

      Still yummy. Love the crispy edges and chewy center.
      Thank you!!

      1. lifeloveandsugar@gmail.com

        Hmm, I haven’t had that happen. I’m glad you were able to get them cooked though and enjoyed them! Thanks Jen!

    7. Jessica

      Hello, I just made these last night. I used special dark cocoa and boy we’re they yummy!! However my hubby was disappointed… because the top was cake like (moist and fluffy, not crispy and cracked like your beautiful brownies). I baked the brownies at 350 for about 40 mins(until the toothpick came out clean). Any advice?! Thank you!

      1. lifeloveandsugar@gmail.com

        You know it’s hard to say. It could be something about the mixing, or perhaps even the way they cooled. I’m glad you enjoyed them!

    8. Blair Clark

      Just popped a double batch of these babies in the oven! Taking them up to a middle school bake sale later. Can’t wait to see the chocolate smears all over the kids’ faces. 😉

    9. Jasmine

      I tried this just last night and was really surprised at how delicious they turned out! I was so skeptical at first with the amount of oil, but I was proved wrong! I really want to try the other brownies you’ve mentioned now, as they sound delicious as well! This will be a family favourite for late night snacks from now on 😉
      Thanks for the great recipe!

    10. Janice

      Just made these with my friend, slaved away trying to make them for a late night snack, and what do we find? That the oil and sugar mixture looks like a SLUSHIE and the whole taste of the final product is, to put it politely, revolting. The top layer of the brownie is borderline edible, and don’t even get me STARTED on the main brownie. I’m extremely sorry to say this, and maybe something went completely wrong or the vegetable oil in the UK is different, but yeah, not good. The taste of the final brownie was just pure oil- afraid to say, it did make me gag. Again, i do apologise, but thought it would be good to give you feedback. All the best, Janice.

      1. Keisha

        I just made these brownies last night and they are amazing! Sorry to say but, I think you may have done something wrong. Maybe o we baked them . Mine only needed 20 minutes to bake to perfection.

    11. Callie

      I made these recently for a friend’s birthday party. I made about 1.5x the recipe and added 3/4 cup of dark chocolate chips. (I really love dark chocolate.) Everyone raved about them and I had multiple people ask me for the recipe. I directed them here. I love your recipes! Keep up the awesome cooking!

      1. lifeloveandsugar@gmail.com

        I’m not totally sure, since I haven’t tested anything myself. There are some healthier oils out there you could try though, like coconut oil, sunflower oil or even olive oil.

    12. Jeannette

      Loved these 🙂 Done them in a muffin pan! Turned out very yummy. Was looking for something quick and easy. Hopefully my coworkers enjoy them also. Topped them off with sprinkles on some and coconut on others

    Lindsay
    About Lindsay

    I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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