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.
I really loved these! Easy to make and perfect for a quick chocolate fix. Even without the darker chocolate powder, they were still awesome!
So glad you enjoyed them!
How long can they survive in air tight container?
They should be fine for about 3 to 4 days.
This recipe is delicious! I will never buy the box mix again. I am full of self-doubt when I bake and I love how this recipe went over every detail, making sure the ingredients were combined properly and all. I don’t have a 9×9 but was able to pull this off beautifully in an 8×11. I was truly amazed how good they are.. and I can’t keep myself or my boyfriend away from the pan! You are truly talented. Thanks so much for sharing!
So glad to hear it!
Hi Lindsay, I was looking for a non-butter and milk brownie because I was low on those. Found this site. I was low on oil too and used Crisco, melted, and I used regular, not dark cocoa. Then I goofed and added the dry ingredients one at a time to the wet bowl! And I used a 9” round pan. They STILL came out fine and tasted great, thanks! But next time I’ll do it right!
I forgot to rate it.
I’m so glad you enjoyed them!
I really love your recipe and I made it last year after I found your recipe on here! But I have a question…..how can I make it a little less sweet?? I’m just wondering!!
I’m glad you enjoy them! As for the sweetness, you could try reducing the sugar. But keep in mind that sugar also adds moisture to baked goods, so while it could lessen the sweetness, it could also alter the texture.
Thank you so much for this recipe! The edges are chewy and the inside was gooey, like a brownie oughta be. I added 1 tablespoon of instant coffee and a few dashes of cinnamon and wow! What a chocolate punch! Definitely keeping this recipe in my Favorites!!
I’m so glad you enjoyed the brownies!
This is the yummiest brownie I have made!!! I’m just wondering every time I make brownies they sink in the middle. Could you please offer a solution as to why this happens!!!
I also noticed in a previous comments that someone used coconut oil, was it liquid or solid? I mostly use solid coconut oil, if I was to melt it would it be to hot to use for this recipe?
Yum yum yum. Thanks so much for this recipe ❤️
These are seriously the best brownies we’ve had. Will never go back to box mix! We added walnuts and chocolate chips. So amazingly good!
So glad you enjoyed them!
I love this recipe! I had never made brownies before. It’s so simple which is my favourite kind of recipe. I actually bake them for 40 minutes because I enjoy getting chewy crispy edges on my brownies. Would highly recommend.
I’m so glad you enjoyed them!
My brownies r not getting firm! They r staying runny. Wut dd I do wrong? They hav been in th oven longer than 30 minutes! An just don’t get done!
I’m sorry you were having trouble. It would’ve been hard for me to say why they were taking so long. I hope they turned out OK!
I tried it and it was AWESOME. Thanks for the recipe! We LOVE it all the way here in Fiji.
So glad you enjoyed it!
Lindsay, do you recommend using an electric mixer on this recipe? I’m worried I over beat it. Box brownies always say to stir and this says mix.
They tasted great even though I used regular cocoa because that is what I had. I’m sure I would like them better with the dark cocoa.
You could use either, but you don’t need to do a ton of mixing or stirring either way. The batter comes together pretty easily. I typically just use a bowl and whisk.
Hello •♡• This recipe looks amazing, I can’t wait to try them. But first I wanted to ask what you would suggest. I love my brownie more like a cake.As in thick like a cake.I’m not fond of brownies that are so thin.I love brownies and I’m sure this recipe is amazing and I can’t wait to try them Hopefully you can guide me what to do to use this recipe but how to go about it so they are nice and thick?¿? (•:: THANK YOU!!!
I’ve never tried to make them like that so it’s a little hard to say. You could try using a smaller pan or doubling the recipe. Obviously you’d need to adjust the baking time and I’m not sure exactly how they would turn out, but you could certainly try it.
This was just as quick and easy as the recipe said, and tasted great. Only a few more steps than using a box mix, and great for when you want brownies you can make from what’s already in your pantry!
**used grapeseed oil instead of regular vegetable oil since that’s what we always use in our house
I’m so glad you enjoyed them!
Holy oil, batman! We made these yesterday, per the recipe and they were great; also gone before bed. Decided to make them again today and replaced that vegetable oil with coconut oil, and used a touch less. They taste amazing, and nothing lost as far as the texture. My kids love them.
I replaced the oil with melted butter and used an 8 x 8 glass pan. Mine turned out a little more like cake, so i maybe overbaked them (23-24 minutes). Next time I will try the recipe exactly as instructed because mine definitely don’t look like the pictures and are not chewy at all.
My family said these were the best brownies they’ve ever had! They were gone in about 20 min, I now have to double the batch!
So glad to hear that!