When you need a decadent chocolate fix, try this homemade brownie recipe! They’re fudgy and chewy 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!
This is truly the best brownie recipe! You make the no-fuss brownie batter all in one bowl, and you don’t need to melt any chocolate. One quick tip: 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…) If you’re looking for more delicious brownie recipes, then don’t forget to check out my cheesecake brownies, brownie in a mug recipe, and brownie cookies recipe!
What You Need to Make this Recipe
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 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 eggs out of the fridge about an hour before you start baking so they come up to room temperature.
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.
How to Make this Brownie Recipe
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. Carefully remove the bowl from the microwave (use oven mitts if the bowl is hot) and add the granulated sugar and cocoa powder. Whisk vigorously for 30 seconds.
2. Add in the eggs, vanilla, and salt and whisk to combine.
3. Add the all-purpose flour to the mixture.
4. Pour in the chocolate chips.
5. Mix with a spatula until just combined.
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 for about 35 to 40 minutes at 350°F. Insert a toothpick into the center to check doneness. For fudgy brownies, the toothpick will come out with several moist crumbs, and for cakey brownies it should have just a few crumbs. Let the brownies cool completely in the pan before slicing so they firm up nicely.
Pro Tips for Making this Recipe
- Use a metal baking pan. Using a metal baking pan will have your easy brownies ready in about 35 to 40 minutes. If you use a glass baking pan, they will likely take 5 to 10 minutes longer to bake. Glass baking pans also conduct heat very differently to metal ones, and your brownies may sink in the center as a result. Metal also helps create those crave-worthy crisp brownie edges!
- 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.
- Use a bigger pan for thinner brownies. You can use a 9×9-inch pan if you prefer thinner brownies.
- Amp up the chocolatey flavor. For richer chocolate flavor in this fudgy brownie recipe, use Dutch-processed cocoa powder or add 1 tablespoon of instant coffee or espresso powder to the melted butter mixture.
- Measure the flour. Using too much flour results in dry homemade 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.
- Add nuts. For some texture, add ½ cup of toasted nuts to the batter along with the chocolate chips. Chopped walnuts or pecans are always a great choice for brownies.
- Add a chocolate chip topping before baking. If you want to add even more chocolate, you can sprinkle some chocolate chips over the top of the batter just before you bake the brownies.
- Don’t over-bake the brownies. Your brownies are done when the center is just set and the top starts to crack. They will continue to firm up after you remove them from the oven and cool.
- Dust the brownies with powdered sugar. For visual appeal and a hint more sweetness, lightly dust the brownies with powdered sugar once they’ve cooled down.
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.
If you love this recipe try these out!
If you’ve tried this brownie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Brownie Recipe
Video
Equipment
- 8″ square baking pan I use this gold nonstick pan!
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. 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, inserting a toothpick into the center to check doneness, and removing it with several moist crumbs for fudgy brownies or only a few crumbs for cakey brownies. Let the brownies cool completely in the pan before slicing.
Notes
- Use a metal baking pan. Using a metal baking pan will have your easy brownies ready in about 35 to 40 minutes. If you use a glass baking pan, they will likely take 5 to 10 minutes longer to bake. Glass baking pans also conduct heat very differently to metal ones, and your brownies may sink in the center as a result. Metal also helps create those crave-worthy crisp brownie edges!
- 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.
- Use a bigger pan for thinner brownies. You can use a 9×9-inch pan if you prefer thinner brownies.
- Amp up the chocolatey flavor. For richer chocolate flavor in this fudgy brownie recipe, use Dutch-processed cocoa powder or add 1 tablespoon of instant coffee or espresso powder to the melted butter mixture.
- Measure the flour. Using too much flour results in dry homemade 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.
- Add nuts. For some texture, add ½ cup of toasted nuts to the batter along with the chocolate chips. Chopped walnuts or pecans are always a great choice for brownies.
- Add a chocolate chip topping before baking. If you want to add even more chocolate, you can sprinkle some chocolate chips over the top of the batter just before you bake the brownies.
- Don’t over-bake the brownies. Your brownies are done when the center is just set and the top starts to crack. They will continue to firm up after you remove them from the oven and cool.
- Dust the brownies with powdered sugar. For visual appeal and a hint more sweetness, lightly dust the brownies with powdered sugar once they’ve cooled down.
I have tried a few brownie recipes from well known bakers, but NONE of them are as delicious as this one. I actually searched your website for a brownie recipe because I knew the results would be good !! And boy was I right 🙂
Best brownie recipe that I have baked…hands down! I have been baking for well over 35 years and I have tried many, many brownie recipes, but not anymore. This is my go-to now. Thank you Preppy Kitchen.
What if we want to cut brown sugar because i just want white sugar in my brownies.Will it change whole recipe if i cut brown sugar feom this recipe.?
Yes, leaving out the brown sugar will make quite a difference. But that doesn’t mean you can’t do it. Try it and see if you like it. If you do, that is all that matters. I would personally never leave it out. I think it is integral to the taste and texture.
AMAZING!!!! But I have a question:
I was serving 20, so if I wanted to double the batch, what size pan do you suggest, and how long would the baking time be? To be sure I didn’t screw up, I made two batches and followed your recipe,
Woooow!!
Have been thinking to make it from a month but couldn’t just got to make…
But today I gathered all the courage n made it ….. n it was amazing… I don’t have words to describe it….
But one problem I faced is it doesn’t bring me the silky crust like the normal brownie does.. it was dry actually… n the the batter become little watery than it was supposed ….
These brownies are rich and fudgy, make sure you have milk on hand to wash them down. Very decadent. They did take much longer than the suggested 30 mins, for me anyway. The top didn’t start to crack and the middle didn’t set up until at least 50 mins of baking. I’m glad I let them cook that long as they’re still very moist and slightly gooey in the center. Thanks John! Huge fan.
Fabulous recipe! Made it the first time and my friend loves it! Thank you for sharing it and providing detailed instructions to make it perfect!
Whenever I decide to make brownies I use this recipe its the most delicious recipe I’ve ever tasted i used to use back then another recipe but it was never like this one ugh… loving it 😍
I tried so many brownies recipe and thank God Youtube recommended me your video. I did not need to alter any step nor measurement. This is by far my best and perfect brownies recipe ever! I plan to make another one today and maybe I will bake it with creamcheese on top. Thank you for sharing!!!