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.
Where does the +1/8 baking powder and +2 1/2Tbsp cocoa come in?
Those are part of the measurements for the ingredients. For example with the baking powder, you need 1/4 tsp plus 1/8 tsp. It’s less than 1/2 tsp, but more than 1/4 which is why there’s the addition 1/8 tsp.
Damn Americans and their baking powder. Why not just have self-raising flour in a small amount as well? I tried 2/3 flour 1/3 self-raising flour and ended up with boring cake. Kinda disappointed, but maybe I shouldn’t learn how to make easy (very mediocre) brownies.
Screw sugar, screw this recipe and screw this comment!
Frankly I dont know how Lindsay ever accepted your comment in the first place. Clearly you dont know a thing about baking, if you did you would know, as anyone does, that you CANNOT mix regular flour and self raising. Furthermore, you British, make everything comlicated by using self raising flour. If you cannot respect the authors recipes, kindly keep you foolish and boorish comments to yourself. Apparently you have plenty of time to make an utter fool of yourself.
I am a pastry chef and and I love trying different recipes. I had a taste for some brownies but I didn’t have all of the ingredients for my recipe. However that turned out to be the best thing to happen to me last night because I found your recipe and I had everything needed for it . It was late when I was baking so my husband was sleep but when it came out the oven here popped up and said ” umm what did you bake?” Lol had a piece and went right back to bed. Thanks for the recipe they were amazing!
I’m so glad you enjoyed them!
These are the brownies of my dreams! They have my two key criteria–cocoa powder and oil, and come out amazing. As this is my first time on your blog I also want to say a big thanks for having a recipe card-style printing option. This makes things so easy!!
I found this recipe last year and absolutely love it! It is so quick, easy, and delicious! It is my go to for when I want something simple and chocolatey!
If I don’t want to use dark cocoa powder what other one can i use
Regular natural unsweetened cocoa powder would work as well.
I just made these with butter instead of oil and they are fabulous! So moist and chocolaty. Exactly the flavor and simplicity I was after in a recipe. Thank you!
I followed the directions to a T and they took an hour to bake in a 9×9, also didn’t taste very good.
These sound totally delicious! I need to make these the next time I need a quick dessert!
Okay, have made these twice, using Hershey’s Special Dark as well, and with a few alterations. I cut back the sugar to 1 cup, 1/2 white and 1/2 light brown (pack it down good), olive oil (light or regular, extra virgin may be a bit too strong), a pinch more salt. We only have jumbo eggs, so used two of those and worked fine. Baked in an old scratched up 8 x 8 pan. Checked them at 20 minutes, took out at about 24. TO DIE FOR! Great heated up in the microwave for a few seconds.
P.S. Good luck on the batter even making it to the pan to bake–I found it hard to stay out of it!
I have made these a few times now and they always come out amazing. I made them for a friend that is gluten free/dairy free by making one small tweak. I ground up some oats in the blender until fine and subbed that 1:1 for the flour. Same great turn out.
I’m glad you enjoy them! The oat flour is a great idea!
OMG!! These were the BEST oil brownies I’ve ever tried (and trust me I’ve tried a few!)!!! Super, super, SUPER FUDGY!!!! Absolutely amazing (and yes, this is me gushing!!)
I want to do “Pumpkin Chocolate Brownie Cheesecake”, if I use this recipe I have to double it?
No, you shouldn’t need to double it. Once recipe would be fine.
These were amazing!!
my brownies did not look like the picture they were a light brown colour with little and medium sized HOLES in the top and all of the sugar sunk to the bottom of the brownie if anyone knows what i have done wrong could you please help me
please can u answer me
What does this mean?
1/3 cup + 2 1/2 tbsp Cocoa
1/4 tsp + 1/8 tsp Baking Powder
Am I supposed to add to the recipe beyond what is there?
It means to use 1/3 cup of cocoa, plus an additional 2 1/2 tablespoons. And 1/4 teaspoon of baking powder, plus an additional 1/8 tsp. A full half of a teaspoon is too much. 1/4 isn’t enough. Does that help?