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.
Homemade Brownies
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
Homemade Brownies
These Homemade Brownies are thick, chewy and stay moist for days! They are also the best because it's a one-pot recipe!
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees. Line a 9 x 13 pan with non stick cooking spray and parchment paper and set aside.
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In large pot over medium low heat, melt butter, oil, chocolate and cocoa together until fully melted and smooth. Remove from heat.
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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.
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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.
liesel says
I made these this last weekend, they were super, super yummy. I didn't have that many different chocolate chips, so I just used milk chocolate (and didn't do frosting). They were delectable.
Lo & Go says
Thanks, Liesel! Glad you liked them!
Lo & Go says
Thanks, Liesel! Glad you liked them!
tess d. says
i made the brownies with the delicious cream cheese frosting, and may i say, WOW.
They were a perfect fathers day dessert and my dad really loved them. Me, being an aspiring baker, definitely had a fun time with these. thanks:)
budsy says
Will this yield a delicious, crinkly and crackly top?
2boys1mom says
I’ve never made homemade brownies before, and these looked delicious, so I followed the recipe to the T, and after 30 minutes in the oven, I went to pull then out, and they had kind of exploded. The edges were up to the edge of the pan and the middle was sinking. So I have it 5 more minutes, and the edges toppled over. When I went to pull it out, the whole thing jiggled. Toothpick test showed that the edges weren’t quite finished and the center was nowhere near done. What did I do wrong?
Kristen says
This was my first time making brownies from scratch. Talk about perfection!!! So so so delicious. Thank you for resurfacing this hidden gem. 🙂
Lauren says
These are now my go-to brownies! I’ve made them 4 times in the last 2 weeks. I’ve had lots of compliments! Here are my only two adjustments:
1) I halve the recipe.
2) Instead of using 4 oz of milk and 4 oz of dark I use the Ghiredelli bittersweet baking bar (60% cocoa).
I’m literally eating some right now….they are so amazing! 🙂
Lauren says
Girl, you are after my own heart! I want to make brownies that often!! Haha!
Sam says
These are in the oven right now and I can’t wait to try them!
Rubyann says
Will try this soon!:)
Selma says
I love it. Brownies are one of my favourite treats. Thanks for the recipe.
Beth Neely says
These look fantastic! I love trying new homemade brownie recipes so will definitely give this a go! Thanks for posting!
Laurie says
Yummy recipe. I made and they are good. Makes a large pan of brownies. Have a request. I like to print recipes I like and keep on hand. Could you make it so when I print your recipe, the picture that shows on the recipe, also prints?