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.
Absolutely delicious recipe! Brought these brownies to Kyle’s soccer party and everyone enjoyed them! I am really grateful to have found your amazing recipe and will continue to use it for future occasions!
So glad to hear that!
Hands down…. this is the BEST brownie recipe ever!!
I’m so glad you enjoyed them!
Omg so good! I added a bit more chocolate and a bit less sugar plus walnuts at the end and it was perfect!
I’m so glad you enjoyed them!
These were the worst brownies that i have ever eaten. They are absolutely disgusting. It is obvious that you dont have taste buds if you think that these are good. Making them was such a waste of ingredients and my time.
Wow, you’re hurling insults at quite a few people, LOL. These are very well loved brownies, as the comments show. I’m sorry to hear you didn’t care for them.
Everyone has the right of freedom of speech and giving opinions but this is distasteful. I can’t even look for a good recipe on the internet without coming across something rude. “If you can’t say something nice, don’t say anything at all.” Social media disgusts me. Pray for the future of our children. It will be filled with a world of bullies and a**holes.
I’ve been trying to make vegan brownies for years and they never come out right. Always too oily, too dry, too crumbly or burn too easily. I used this recipe with an egg replacer and they’re the best brownies I’ve ever made from scratch. Thank you!
I just made this recipe and haven’t tried them yet they are still baking as I type this but tasted the mix and it was so good I almost licked the bowl clean lol and it smells amazing in here, cant wait to try them!
These came out really good, although I needed 45 mins in my oven to cook them. I would also try to add half of the sugar next time, other than that, great!
Thank you Lindsay, I made the fudge brownies last night and they were gone within the hour. So simple to make and delicious!!!
Thank you for sharing!!
These brownies are good, but extremely cake. i wanted a brownie that wasn’t really fudge and this said it was a little cake, so i made them. they are good and have minimal sweetness but they are a lot closer to cake then brownie, rather than in the middle.
Hello Lindsay,
The pictures are amazing and your reviews are outstanding. I want to make the brownies but someone i know has allergies to Vanilla extract, if i omit this ingredient will it still turn out the same (more or less). Thank you.
Yes, it’ll still be fine.
Taste was great, but they took much longer to bake than the recipe stated. At 350°, they took almost 40 minutes to bake without being soup in the middle. My oven thermometer was reading 348 so it was right on the mark.
Thank you!!! This is the best brownie recipe!!!
So glad you enjoyed them!
I’ve made these at least 10 times this year!! My go-to!! Thank you 💙💙
Awesome! So glad you enjoy them!
Lindsay, this sounds yummy! I would definitely make it again! Thanks for sharing the recipe.
Lindsay! How easy! Your directions make this seem like such an easy approach, too. I would love to make this soon!
I made this recipe using 100% unsweetened cocoa since that’s all I had. Added more vanilla (and should have added more sugar to even the bitterness) and the batter still was a little bitter. Hoping it won’t be too noticeable served with ice cream. :/
Bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Hi
I don’t know why but it refuses to cook i have been doing it for about an hour now :/
Thanks
Aaron