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These brownies are thick, chewy, and stay moist for days! I consider this the best brownie recipe out there because it’s made in one-pot. Winner, just like the rest of my bar recipes!
Homemade Brownie Recipe
I love love love this Homemade Brownie Recipe 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 were 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 recipe front and center, I thought it was about time I brought this one back from the dust.
Main Ingredients Needed
Here’s everything you’ll need to make this rich and decadent brownie recipe!
- Butter + Oil – I use salted butter and canola oil, but feel free to use unsalted butter or vegetable oil! These are used for moisture.
- Milk Chocolate, Dark Chocolate, Cocoa Powder, + Semi-Sweet Chocolate Chips – is this enough chocolate? YES.
- Granulated Sugar – to sweeten.
- Eggs – for structure.
- Vanilla Extract – for flavor. I have found that vanilla brings out the chocolate flavors even more!
- Baking Powder – this is our leavening agent.
- Salt – to balance out all the sweet happening!
- All-Purpose Flour – flour fills out the rest of this brownie recipe.
A Note About Chocolate
I’d highly recommend seeking out the best baking chocolate you can find for this brownie recipe. The better the quality chocolate, the more decadent, richer, 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 brownie.
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.
Why these Brownies are the Best of the Best
- Thick. These bake up to be really thick and chewy, unlike the store-bought boxed version. I’m talking about an inch tall!
- Super Chocolate-y. 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!
- Serving Options. Of course, this brownie recipe tastes great warm or even with some whipped cream or vanilla ice cream, but is perfectly delicious as is.
- Easy to Cut. And, bonus! They cut really nicely if you let them cool completely. You’ll just have to use a sharp knife.
- Long Lasting. 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 course of the few days you have them.
- Easy Reheating. Microwave for a quick 10-second burst to experience the pleasure that is triple chocolate fudge brownies.
How to Make Brownies
This Brownie Recipe is the best because you melt chocolate and butter together and continue to stir the remaining ingredients in using the same pot. After a couple of minutes in the oven, you have something pretty darn tasty. See the recipe card below for the full recipe!
Preheat oven. Line a 9 x 13 pan with nonstick cooking spray and parchment paper and set aside.
Make Brownie Batter
In a large pot, 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. 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. Cool before cutting and serving. Or, cool completely and frost with this recipe.
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 these brownies 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.
Even More Brownie Recipes to Try!
If you loved this brownie recipe you’ll love my other bar recipes!
Printable recipe card is below, enjoy!
The Best Homemade Brownie Recipe
- 3/4 cup salted butter
- 1/4 cup canola oil or vegetable oil
- 4 oz. milk chocolate chopped
- 4 oz. dark chocolate chopped
- 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 nonstick cooking spray and parchment paper and set aside.
- In a 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.