These Homemade Brownies are thick, chewy and stay moist for days! They are also the best because it’s a one-pot recipe!
I love love love these Homemade Brownies for so many reasons and have been using this particular recipe for years. It’s a really simple 1-bowl recipe that yields brownies that bake up thick with lightly crispy edges and super soft centers.
Can you believe these homemade brownies was originally posted in 2010 when I only had one kid? Yikes! After searching my site and realizing I didn’t have a go-to brownie front and center, I thought it was about time I brought this one back from the dust.
Pro tips on how to make Homemade Brownies
- You melt chocolate and butter together and continue to stir the remaining ingredients in using the same pot.
- These bake up to be really thick and chewy, unlike the store bought boxed version. I’m talking about an inch tall!
- I use three different kinds of chocolate (two melted in, one stirred in) plus a little cocoa powder for a little extra insurance which makes these so so decadent and amazing!
- After 30-35 minutes in the oven, you have something pretty darn tasty.
- Of course these homemade brownies taste great warm or even with some whipped cream or vanilla ice cream, but are perfectly delicious as is.
- And, bonus! They cut really nicely if you let them cool completely. You’ll just have to use a sharp knife.
- I like to remove my entire slab of brownies using the parchment paper I lined the pan with, cut off the crunchy edges, cut the remaining into bars, and then place them back into the pan so the edges stay moist over the the course of the few days you have them.
- Microwave for a quick 10 second burst to experience the pleasure that is triple chocolate fudge brownies.
A note about Chocolate
I’d highly recommend seeking out the best baking chocolate you can find for this recipe. The better the quality chocolate, the more decadent, more rich and more delicious these become. Also, I’m a big believer in GO BIG OR GO HOME. Ghirardelli and Scharffen Berger are great brands.
If you don’t have three kinds of chocolate and are in a pinch, you can use semi sweet chocolate chips.
If you’ve never mastered the art of brownie making, good news! I gotcha covered. Give this recipe a try and revel in the glory that is a pan warm, homemade brownies.
Walnuts or no Walnuts?
Lots of ‘classic brownie recipes’ definitely call for chopped walnuts and even chocolate frosting. I like keeping mine plain, but feel free to add in 1/2-1 cup of chopped walnuts if that is what you prefer. It’s an easy addition that changes the whole flavor of the dessert.
Also, if you are planning on frosting these, just be sure they have completely cooled.
Storing and Reheating Brownies
This makes a 9×13 pan of thick and chewy from scratch, homemade brownies. If you can’t eat them all in a day or two, you’re really going to want to save these for another time. I like to cover the brownies in the pan with plastic wrap and refrigerate. I find they stay moist for longer if you don’t cut them before storing, or cover all the edges that could possibly dry out.
If you DO want to store them for longer than a few days, cut each piece individually and wrap well in plastic wrap, store them all in a ziploc bag and freeze for up to 3 months.
To reheat, simply microwave in 20 second bursts until warmed and melty.
Love Brownies? Try these other recipes:
- Peppermint Brownies
- The Best Zucchini Brownies
- Butterfinger Crack Brownies
- Fudgy Brownies with Cookie Butter Frosting
These Homemade Brownies are thick, chewy and stay moist for days! They are also the best because it's a one-pot recipe!
- 3/4 cup salted butter
- 1/4 cup canola or vegetable oil
- 4 oz. chopped milk chocolate
- 4 oz. chopped dark chocolate
- 3 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 1/2 cup semi sweet chocolate chips
- 1/2 cup chopped walnuts optional
Preheat oven to 350 degrees. Line a 9 x 13 pan with non stick cooking spray and parchment paper and set aside.
In large pot over medium low heat, melt butter, oil, chocolate and cocoa together until fully melted and smooth. Remove from heat.
Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
Fold in milk chocolate chips and walnuts if using, and pour batter into prepared pan. Smooth the top and bake 30-35 minutes. Cool at least 15 minutes before cutting and serving. Or, cool completely and frost with this recipe.