The Best Homemade Brownie Recipe

5 from 23 votes

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This Brownie Recipe is thick, chewy, and stays moist for days! They are also the best because it’s a one-pot 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.

Best Brownie Recipe

Homemade Brownie Recipe

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.

Brownie Recipe

Here’s everything you’ll need to make this rich and decadent brownie recipe!

  • Butter and 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, and 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.

Love chocolate as much as my hubby does? Check out these recipes: The Best Chocolate Cake RecipeHot Pot Chocolate Cookies RecipeUltimate Double Chocolate Pie RecipeChocolate Cheesecake Recipe, and Molten Chocolate Lava Cake Recipe.

Brownie Batter

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.

brownie batter

Brownie Recipe Tips and Tricks

  • Thick. These bake up to be really thick and chewy, unlike the store-bought boxed version. I’m talking about an inch tall!
  • Chocolate. 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. Of course this brownie recipe tastes great warm or even with some whipped cream or vanilla ice cream, but is perfectly delicious as is.
  • Cutting. And, bonus! They cut really nicely if you let them cool completely. You’ll just have to use a sharp knife.
  • Parchment Paper. 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.
  • Reheating. Microwave for a quick 10-second burst to experience the pleasure that is triple chocolate fudge brownies.

How to make Brownies

How to Make Homemade 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 30-35 minutes in the oven, you have something pretty darn tasty. See the recipe card below for the full recipe!

  1. Preheat oven. Line a 9 x 13 pan with nonstick cooking spray and parchment paper and set aside.
  2. In a large pot, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.
  3. 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.
  4. 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.
Brownies

Leftover 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.

Freezing Instructions

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.

Love Brownies? Try these other bar recipes:

If you loved this brownie recipe you’ll love my other bar recipes! Printable recipe card is below, enjoy!

5 from 23 votes

The Best Homemade Brownie Recipe

This Brownie Recipe is thick, chewy and stays moist for days! They are also the best because it's a one-pot recipe!
servings 18 pieces
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 354kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 149mg | Potassium: 151mg | Fiber: 2g | Sugar: 28g | Vitamin A: 290IU | Calcium: 25mg | Iron: 2.1mg
Course: Desserts
Cuisine: American
Keyword: best brownie recipe, brownie recipe, easy brownie recipe
Polaroid photo of granola bars

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Recipe Rating




36 Responses
  1. liesel

    5 stars
    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.

  2. tess d.

    5 stars
    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:)

  3. 2boys1mom

    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?

  4. Kristen

    5 stars
    This was my first time making brownies from scratch. Talk about perfection!!! So so so delicious. Thank you for resurfacing this hidden gem. 🙂

    1. Natalie Woll

      I will have to try making these! I haven’t yet found a from scratch recipe for brownies that I love. These look amazing!

  5. Lauren

    5 stars
    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! 🙂

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  7. Laurie

    5 stars
    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?

  8. Ruth

    5 stars
    I love this recipe…been using it since I found your site in 2011.. Thank you for all the delicious recipes ..I know I can always find something here for dinner and dessert.

  9. Mollie Martinez

    These brownies look amazing! I tried to make brownies from scratch over the weekend and something did not work! They were too dry 🙁 major bummer. I will definitely be giving this one a try!

  10. Mary Ann Taylor

    5 stars
    Best homemade brownies ever. I am a missionary in Tanzania and was missing good chocolaty brownies when i found your recipe. Used all of my “stashed” chocolates to make these. Yummy!

  11. Anja

    These looks so delicious! I’ve been having the most intense brownie cravings (your brownie mug cake recipe has saved me multiple times!). But I think it’s time to try this one! I bet those would be good with fresh fruit and vanilla ice cream. Yum! Can’t wait to make them!

  12. Debbie Anderson

    5 stars
    These brownies were a huge hit with my family, everyone loved them. I also like the larger pan of brownies, most recipes call for an 8×8 or 9×9 and my family says that’s never enough so when I made this big batch they were thrilled. I will be using this recipe quite a lot. Thank you for posting delicious recipes.