When you need a decadent chocolate fix, try my homemade brownie recipe! They’re fudgy and gooey in the middle, with bits of melty chocolate in every bite— and they have addictively crisp edges. Plus, they’re so easy to make, you’ll never go back to the boxed mix again!
My recipe has been a fan-favorite for years with thousands of 5-star reviews. But, I also get questions about how gooey they are and if there’s a way to make them more or less so. When I first developed this recipe, I tested it many times to find my perfect, gooey brownies that were also a crowd pleaser. I’ve updated this post to show you just how easy it is to make your perfect brownies with this recipe by adjusting one simple factor: the bake time!
A reader, Britini, says: “Made these last night for the first time… This is the one! I’ll never use another brownie recipe or box mix.” ★★★★★
Table of Contents
Key Ingredients
These are the main ingredients you need to make my easy brownie recipe. You can find the full list of ingredients and measurements in the recipe card below.
Butter — you’ll need unsalted butter for this recipe. If you only have salted butter on hand, reduce the amount of salt by about ½ teaspoon. You can also use browned butter for a butter depth of flavor! Follow my tutorial for how to brown butter, and make sure you start with 2 tablespoons more butter than this recipe calls for, as some of the moisture will evaporate during cooking. I prefer butter in my brownies for the flavor, but if you love box brownies, you can substitute vegetable oil in place of the butter.
Sugar — I used granulated sugar, but you could use a mixture of granulated and brown sugar for a subtle caramel flavor.
Cocoa powder — I make brownies with cocoa powder instead of melted chocolate, so the brownies aren’t too sweet, and the process is simpler. Natural unsweetened cocoa powder is all you need. For extra-rich dark chocolate brownies, you can use Dutch-processed cocoa powder or even a mixture of the two.
Eggs — set the large eggs out of the fridge about an hour before you start baking so they come up to room temperature. To speed up the process, you can soak them in a bowl of warm tap water for 10 minutes.
Vanilla extract — opt for a high-quality vanilla extract to bring out the chocolate flavor in this easy brownie recipe, not vanilla essence (which is synthetically flavored).
Chocolate chips — semi-sweet chocolate chips keep the brownie from being too sweet. You could also use bittersweet chocolate for even less sweetness. For more sweetness in this brownie recipe, use milk chocolate chips, white chocolate chips, or chop up your favorite chocolate bar.
Choosing The Best Pan
Use a metal baking pan for the best results. Metal pans conduct heat better. Since this batter is very thick, the better conduction helps them cook through to the center faster and more evenly, giving your brownies the best texture. Plus, metal helps create those crave-worthy crisp brownie edges!
If you use a glass pan or ceramic baking pan, add 5 to 10 minutes longer to the bake time. These materials conduct heat differently from metal ones and insulate your brownies more, so they take longer to bake. They may also sink in the center as a result, and the edges won’t be quite as crisp.
Other Pan Sizes
My recipe calls for an 8-inch square pan for thick brownies and makes 9 generous servings or 16 smaller ones. You can use a bigger pan size for thinner brownies if you’d like. For other pan sizes, follow these tips:
- 9-inch square pan: Reduce the bake time by 5 to 10 minutes. The brownies will be thinner.
- 9-inch round: Bake time and brownie thickness will be the same since the volume of this pan is very similar to an 8-inch square!
- 9×13-inch pan: Double the recipe. Increase the bake time by 5 to 10 minutes, as the brownies will be slightly thicker.
Bake Time: The Key To Brownie Texture
When I developed this recipe, I wanted to make the perfect brownies for everyone. But there are a lot of differing opinions about what the perfect brownie texture is. A perfectly rich, fudgy brownie to one person is far too sticky or underbaked to someone else. I love an intensely fudgy, gooey brownie, but many of my friends love a cakier brownie. So, what’s the solution? It all comes down to how long you bake the brownies!
I had my team test my recipe three times without changing any of the ingredients or method—the only change was how long the batch of brownies stayed in the oven. The first batch started at 35 minutes, my perfect fudgy brownie. The other tests went for 10 minutes longer each time, baking at 45 minutes and 55 minutes.
Here are the results:
- The 35-minute brownie: Dense and so fudgy (yum!). The chocolate is melty, and the brownie batter is set but still quite gooey.
- The 45-minute brownie: Slightly taller from the eggs puffing more as the brownie bakes. The brownie texture is still somewhat gooey and moist, but less sticky and more chewy.
- The 55-minute brownie: The tallest brownie with a drier top and center. It is still rich, moist, and chewy, but far less gooey than the 35-minute brownie.
The conclusion: You can bake a super gooey brownie or a chewy, cakey brownie with this one recipe, just by baking it for more or less time.
Variations and Mix-ins
My brownie recipe is so easy to adapt and add other mix-ins! Here are some ideas to try:
- Add nuts. For some texture, add ½ cup of chopped toasted walnuts or toasted pecans to the batter along with the chocolate chips. Other nuts like pistachios or macadamia nuts would be great too.
- Swap the chocolate chips: You can use any kind of chocolate chips in these brownies, or chop up your favorite chocolate bars! Try a flavored bar like orange chocolate, a chunky almond chocolate, or peppermint bark.
- Add Oreos: Roughly chop or break up your favorite flavor of Oreos and measure out 1 cup. Add the cookie pieces and ½ cup of chocolate chips to the batter. Press more Oreo pieces on top of the batter before baking if desired.
Pro Tips For Making The Best Brownies
Measure the flour accurately. Brownies need just enough flour to hold everything together. Using too much flour results in dry brownies. The best way to measure flour accurately is by using a kitchen scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Better chocolate chips and cocoa powder make better brownies. Chocolate is the star in this recipe! Using higher-quality cocoa powder and chocolate chips will make your brownies that much better, so it’s worth the splurge. If you have a lower-quality cocoa, add 1 teaspoon of instant coffee or espresso powder to the melted butter mixture. The coffee will intensify the flavor of the cocoa powder, making it taste richer.
The secret to a crackly top is all in the whisking. When the sugar and butter are combined, you whisk them vigorously for about 30 seconds. In this short time, the sugar starts to dissolve into the warm butter. This dissolved sugar will migrate to the top of the batter during baking and form that shiny, crackly crust.
Line the baking pan. Lining the baking pan with parchment paper makes it so easy to remove the brownies, and makes clean-up a breeze. The brownies will stick to the pan if you do not use parchment paper.
How To Make Brownies
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making these homemade brownies. You can find the full set of instructions in the recipe card below.
1. Pop the unsalted butter into a large microwave-safe bowl, and melt it in the microwave in 20-second intervals. Stir between each interval to help prevent the butter from splattering. The butter will be fully melted in about 2 minutes, depending on your microwave. Add the granulated sugar and cocoa powder, then whisk vigorously for 30 seconds. (This is the key to forming the crackly top! You want some of the sugar to melt in this stage, so don’t skip the whisk.)
2. Add in the eggs, vanilla, and salt, and whisk to combine. You can whisk for another 15 to 30 seconds for even more crackle on the top of the brownies.
3. Add the all-purpose flour to the egg and cocoa mixture.
4. Pour in the chocolate chips or any other mix-in you choose.
5. Mix the batter together with a silicone or rubber spatula until just combined, meaning the dry streaks of flour have just disappeared.
6. Lightly grease an 8×8-inch baking pan with baking spray and line it with parchment paper. Spread the brownie batter into the prepared pan. Bake at 350°F for about 35 to 40 minutes or up to 55 minutes for cakier brownies. Insert a toothpick into the center to check doneness. For fudgy brownies, the toothpick will come out with several moist crumbs or a streak of batter, and for cakey brownies, it should have just a few crumbs and be mostly clean. Let the brownies cool completely in the pan before slicing so they firm up nicely.
Brownie Recipe
Video
Equipment
- 8″ square baking pan
- Mixing Bowls
Ingredients
- 1 cup unsalted butter (226g)
- 2 cups granulated sugar (400g)
- ¾ cup unsweetened cocoa powder (75g)
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour (120g)
- 1½ cups semisweet chocolate chips (270g)
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch baking pan with baking spray and line it with parchment paper.
- In a large microwave-safe bowl, melt the butter in the microwave in 20-second intervals stirring between each one until fully melted, about 2 minutes. Add the sugar and cocoa and whisk vigorously for 30 seconds. (This forms the crackly top!) Whisk in the eggs, vanilla, and salt.
- Add the flour and chocolate chips and mix together with a spatula until just combined. Spread the batter into the prepared pan. (You can sprinkle the top with more chocolate chips, if desired.)
- Bake for about 35 to 40 minutes for super fudgy brownies, or up to 55 minutes for cakey brownies. (Test them by inserting a toothpick into the center. For fudgy brownies, it should have a little smear of batter or several moist crumbs. For cakey brownies, it should only have a few crumbs and be mostly clean.) Let the brownies cool completely in the pan before slicing.
Notes
- When melting the butter in the microwave, stop and stir it every 20 seconds to help prevent it from popping, splattering, and making a huge mess in your microwave. (Ask me how I learned that…)
- Add a topping: Once the brownies have cooled, you can spread chocolate ganache or raspberry buttercream on top, or dust the brownies with powdered sugar.
Nutrition
Frequently Asked Questions
I get this question a lot, and the answer is yes! You can use olive oil in place of butter in this brownie recipe. But because butter is made up of fat, water, and milk solids — and olive oil is 100% fat — use about 15% less olive oil than butter. Remember that olive oil that isn’t refined (think extra virgin olive oil) has a noticeable flavor that will come through in your brownies. While some people love this nuance, others find it off-putting. If you want to avoid any additional flavor, use refined olive oil or be sure to choose an olive oil with a taste you love. One described as mild, buttery, or smooth and balanced is a good choice.
There are a few reasons for this. You may have used too much flour, which is a common mistake when baking. Using a kitchen scale to measure the flour is the best way to avoid this. Using too little fat can also affect the texture of brownies. For best results, use 1 cup of melted butter. Lastly, allow the brownies to cool completely before slicing them. If they’re still warm when you cut into them, they can fall apart.
Brownies keep very well at room temperature in an airtight container for 3 to 4 days. You can also store them in the fridge to make them last a day or two longer.
These easy brownies are great for freezing! Once they’re completely cool, wrap them in plastic wrap and aluminum foil and store them in a freezer bag or freezer-safe container. Thaw them for a few hours in the fridge before enjoying.
More Brownie Recipes To Try
Cheesecake brownies are the perfect mash up with a fudgy brownie base and a layer of creamy cheesecake on top swirled with brownie batter.
Looking for a super fast option? Make my brownie in a mug! It takes 45 seconds in the microwave and you can add chocolate chips, nuts, or any mix-ins you like.
These brownie cookies are like little chewy rounds of the best brownie edges. They have a crackly top and fudgy center with crispy, chewy edges.
My caramel brownies are stuffed with a gooey center of a very easy caramel! Simply melt chewy caramel candies with condensed milk and spread it between two layers of brownie batter before baking.
A childhood nostalgia favorite, homemade cosmic brownies are a delicious treat that tastes so much better than the boxed kind!
If you’ve tried this brownie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Bisrat says
love it! best thing i have ever encountered!
Britni says
Made these last night for the first time… This is the one! I’ll never use another brownie recipe or box mix. I did use half semi-sweet and half milk chocolate chips, but just personal preference.
IF says
Absolutely delicious! I would strongly recommend watching the video because the tips are invaluable, especially about the whisking. I added walnuts and baked about 37 minutes. Served with Talenti Gelato Vanilla Ice Cream. My guests were in heaven!
Nel says
Made this and loved it! If you prefer less sweetness, try cutting the sugar by two tablespoons.
Jemma says
What a fantastic recipe. Definitely a keeper. Thank you John 👍🏻
Afrah says
Nice
Cayla says
Truly the BEST brownie recipe!
Hina says
Thanks for the recipe it was lovely
Ahed Hasan says
Super easy & yummy!
I can whip it up fast whenever I crave brownies because all of the ingredients are at home, no need to shop for anything! Love it!!