Home » Desserts » Brownie and Bar Recipes » Best Brownies Recipe
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This is by far my favorite Brownie Recipe. With just a few simple ingredients you will have rich, fudgy, from scratch brownies that are hard to resist! The perfect fix to any chocolate craving.
In a hurry? Try my 2-Ingredient Microwave Brownies. Amazing single serve dessert option that tastes remarkably similar to these bars.
Best Ever Brownies- Ingredients
This simple brownie recipe requires one bowl and comes together in minutes. It gives you the most incredible fudgy brownies and is a no-fail indulgence for anyone that loves chocolate.
All of the ingredients are most likely already in your pantry, which means you could make these RIGHT NOW. Tested and loved by all and easily the best homemade brownies.
- Cocoa Powder: I like to use Dutch cocoa, which gives you a rich and deeper chocolate flavor. However, regular cocoa produces equally yummy bars. You cannot go wrong with either option.
- Boiling water: Just enough to whisk with the cocoa to help form a thinner paste.
- Unsweetened chocolate: This is my secret ingredient. Unsweetened chocolate paired with the cocoa powder sends the chocolate flavor over the top.
- Oil AND Butter: How do you get a super moist and fudge like brownie? By combining both oil and butter! The oil adds a moistness that cannot be beat while the butter gives you a rich and delicious flavor. I use vegetable, avocado, or coconut oil. Any oil that is more mild in flavor will work.
- Eggs: Large eggs that are at room temperature. This helps them whisk into the batter better, avoiding the risk of overmixing.
- Vanilla: Vanilla works as a flavor balancer. It works with the chocolate to blend all of the flavors and give you the perfect finish.
- Sugar: Some recipes call for brown sugar. My recipe does not, and here’s why: I wanted the chocolate to be the star. Adding brown sugar gives a hint of molasses that makes them too sweet.
- Flour: I have only ever used all-purpose flour in this recipe. I’m sure other varieties could work, but I could not confidently give suggestions.
- Salt: Don’t skip! Salt works as a flavor enhancer and is key in quality desserts.
Homemade Brownies From Scratch
The beauty of this recipe is how simple it is. You can have everything ready for the oven in under ten minutes. How handy will that be when you have got unexpected visitors, overnight guests, or find yourself in need of a something to take along to that gathering?
- PREP: Preheat the oven, line a baking pan (I live for parchment paper) to help easily remove the brownies OR spray with baking spray. Measure all of the ingredients before you start. This is a little tip that helps make everything run smoothly while baking and ensures nothing is missed.
- MIX: Mix the boiling water with the cocoa powder and unsweetened chocolate. Once melted, add the oil, butter, eggs, yolks and vanilla. Whisk in the dry ingredients until your dough forms. Spoon into the prepared baking pan.
- BAKE: Bake for 30-35 minutes or until a toothpick comes out clean.
- ENJOY: Serve warm with a giant glass of milk or scoop of ice cream!
Bakers TIP: Like a cracked top? Separate the eggs before adding. Stir in the yolks BUT beat the whites until fluffy and peaks form in a separate bowl. Gently fold into the batter just before adding to the pan to bake.
This is, hands down, the BEST homemade brownie recipe. It is the one dessert is made on a regular rotation in our home. All of the ingredients are pantry staples making it even easier to try. Even novice bakers will rejoice at the chocolate goodness!
It is rich, decadent, and fudgy. All of the signs of a perfectly made brownie! I officially give you permission to eat at least three of these.
Tips For Perfect Brownies
- For a crispy top to your brownies try dividing your eggs. Add the yolks directly to the batter. Whisk the whites until fluffy. Fold in gently before transferring to your baking dish.
- Use room temperature eggs.
- Use parchment paper in your pan. This helps with easy clean up and also prevents them from sticking to the pan.
- Keep a watchful eye on the bars. You want to catch them at just the right time. They might not look completely cooked but that is the secret to a perfectly gooey brownie.
- Cut your brownies with a plastic knife. Sounds weird, but it works MAGIC. No sticking.
What is Dutch Cocoa?
Dutch-process cocoa is a cocoa powder that is treated with alkalizing agent which neutralizes their acidity. This gives it a less bitter taste and makes it darker in color. A lot of darker treats, like Oreo cookies, use Dutch cocoa!
Because it is neutral it means most of the time you will need to use baking powder and not soda in your recipes. Just a little science fact for you.
MORE MUST-TRY BAR RECIPES
- Guinness Brownies
- Snickerdoodle blondies
- Nutella Brownies
- Brownie Brittle
- Chocolate Mint Brownies
5 from 3 votes
The BEST Brownies
Created by: Jesseca
Course Desserts
Cuisine American
Prep Time 20 minutes minutes
Cook Time 35 minutes minutes
Total Time 55 minutes minutes
16
This is by far my favorite Brownie Recipe. With just a few simple ingredients you will have rich, fudgy, from scratch brownies that are hard to resist! The perfect fix to any chocolate craving.
Ingredients
- 1/3 cup cocoa powder
- 1/2 cup plus 2 tablespoons boiling water
- 2 oz unsweetened chocolate finely chopped
- 1/2 cup plus 2 tablespoons vegetable oil
- 4 Tbs butter melted
- 2 large eggs plus 2 large yolks
- 2 tsp pure vanilla extract
- 2½ cups granulated sugar
- 1¾ cup all-purpose flour
- 3/4 tsp salt
Instructions
Preheat the oven to 350 degrees.
Lightly grease a 9×13 pan with cooking spray or line with parchment paper. Set the prepared pan aside for later use.
Whisk together the flour, sugar, and salt in a small bowl. Set aside.
Combine the cocoa and hot water into the bowl of an electric mixer or large bowl. Whisk until incorporated and no clumps remain.
Immediately stir the unsweetened chocolate into the hot cocoa mixture. Stir until the chocolate pieces are melted and the mixture is smooth.
Add the oil, butter, eggs, yolks and vanilla into the mixing bowl. Whisk or stir to incorporate completely.
Once the batter is smooth, fold in the dry ingredients. Gently stir until just combined.
Spread the batter into the prepared pan.
Smooth out with the back of a spoon. Bake for 30-35 minutes or until a toothpick comes out clean.
Notes
For extra chocolate goodness try mixing in 1 cup of semi sweet chocolate chips.
Like a cracked top? Separate the eggs before adding. Stir in the yolks BUT beat the whites until fluffy and peaks form. Gently fold into the batter just before adding to the pan to bake.
Nutrition
Serving: 1Servings | Calories: 183kcal | Carbohydrates: 99g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 145mg | Fiber: 3g | Sugar: 25g
Equipment
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Luther says
“Add the yolks directly to the batter but whisk the yolks until fluffy” – You mean add the whites directly and whisk the yolks? Or maybe it’s late, and I’m just not understanding what this means. Appreciate the clarification in advance!
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Jesseca says
Thanks for catching that typo. Whisk the egg whites until fluffy and fold them in. I’ve fixed it in the post.
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Winnie says
What does it mean to fold them in?
Thank u
Jodie S says
Hi Jesseca, I have a question, I live a Mile High, do you have any high altitude instructions, like adding an extra tbls or two of flour to the dry ingredients? Also I have a tip for putting parchment paper to the pan. If you very lightly spray the pan then smooth the parchment paper in the pan, I also cut the corner and put a bit of oil on my finger and smooth one corner to the pan and the other point to the other side of the paper. It eliminates the wrinkly mess you get otherwise. Thank you for the wonderful recipe! I’m making them for my Husband’s Valentines.
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Jesseca says
Hi Jodie,
I’m at a pretty high altitude as well and don’t normally have to add an additional flour but I know that a few people have added a tablespoon for safe measure. Let me know how they turn out and I LOVE the tip about the parchment. I’ll give it a try this weekend!
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MGowan says
You mention using a 9×13 pan. When I see pan I think metal or aluminum. Would using glass change the cook time or temp? I was thinking of just getting those cheapo disposable pans but I’m afraid the brownies will have a burnt bottom.
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Jesseca says
I’d just place the disposable containers on a baking tray. Keep a close eye on them but they should be just fine.
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Beata says
This was the only recipe that I found online that matched the pan size and the ingredients in my pantry. After reading all the comments I wasn’t sure if I should make it but I gave it a try. I followed the recipe step by step, didn’t change anything. It turned out great! First brownie I baked in my life. Directions are easy to understand and English is not even my first language. Don’t let negative comments discourage you, just go and bake it.
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Jesseca says
Yay! I’m so glad you liked them!
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sabrina K says
I just wanted to say thank you and how AWESOME these brownies are! This is my go do recipe for any time I am in the mood to make a batch of brownies ^_^
I made these for my boyfriend’s workplace and apparently I have them ruined! If any brownies come into their building, unless they’re these, then they don’t want much to do with them! *lol* The only thing I did differently is that I added some walnuts to them. You can’t beat the classic combination of brownies with walnuts 😉
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Jesseca says
Yay! I’m so glad you like the recipe!
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jo says
tried this. its too sweet for me…
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Jesseca says
They are on the sweeter side for a brownie.
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aleisha says
If i do not have dutch cocoa, can i substitute with normal cocoa?
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Jesseca says
Yes. Dutch cocoa is a bit richer so the flavor will be different but I’ve had readers tell me they were still good.
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Danielle says
These brownies were amazing ! Super moist and easy to make !!
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Kate says
I just made these brownies this afternoon – delicious!! Luckily I read through the entire post and through some of the comments to find the best way to bake them. I ended up adding a caramel glaze and some sea salt as a topping and it added to the ooey-gooey goodness of the chocolatey brownie. I can honestly say this will be my go to recipe for brownies, forever!
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Deidre says
Jessica, I absolutely adore this brownie recipe. I will now use NONE other, and this is always my go-to for dessert for friends and family. Thanks for the great recipe!
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ronniemac says
MY God Jess, you have the patience of a saint. My thanks for the recipe as well, tried it last night and they are L U S H !!!
Keep them coming and thank you 🙂Reply
Crystal says
Fantastic recipe! Thank you for posting! I’m so glad I stumbled this. :). I’ve experimented with a lot of brownie recipes and love how you mixed pieces of the different approaches (ie oil and butter, cocoa and chocolate).
Ps. Isn’t it ridiculous the lengths you must go to keep all of these petty and rude people happy?
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REALASH Eyelash Enhancer says
Everything is very open with a precise explanation of the issues.
It was definitely informative. Your site is very useful.
Many thanks for sharing!Reply
Cyn says
These are delicious, just enough sweetness, chocolate and texture. I didn’t see a problem with the recipe at all. Everyone in the house lived them. Hopefully there will be enough for a brownie, strawberry, whip cream trifle for Easter tomorrow!
Thank you very much Jessica, my granddaughter and I will make them again. Easy and delicious.
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Jane says
Jessica, haters gonna hate. I can’t wait to make these brownies. Thanks!
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Kayleigh says
I made these brownies yesterday to take to family dinner tonight! Can I just say that these are the most delicious brownies I have ever made. I’ve made from scratch brownies before that couldn’t even hold candle to these. My husband and I were eating them right from the pan. My 3 year old daughter has been enjoying them as well. I can’t wait to share them with the rest of my family this evening. I am an avid Baker and always arrive with something sweet, but these brownies are going to blow their minds! Thank you for this recipe!
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Janet says
I just used your recipe to t ach a 16 year old boy how to make brownies. And english is his second language, and they have a different measurement system here. They still turned out super!
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Samantha says
Your recipe title says it all – these are the BEST Brownies. Period. I have made these a number of times over the past year and never had an issue with the recipe. I also haven’t had to whip the egg whites to get a crispy top so I’m curious how it would turn out if I did that step. I can’t decide if these are better in their pure form, or with dried cherries, dark chocolate and pecans added. Both are ah-MAZ-ing! Thank you for this post
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Yaz says
about the egg white for crispy top, do i have to incorporate it in the batter before spreading in the pan or i would just spread it on top of the batter in the pan? Thanks. This recipe looks very yummy and i would like to try this since i’m new 2 baking.
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Jesseca says
Fold it into the batter before you spread it into the pan. Good luck!
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modman says
looks delicious! if we only have semi-sweet chocolate would suggest backing off on the sugar a bit? and if so how much?
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Jesseca says
Unfortunately we haven’t had success with semi sweet. Let me know if you figure out the proper ratio!
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Muni says
Best brownies ever! I used dark chocolate chunks which gave it a really rich flavor. Made these twice this week and they’re sinful. Thank you.
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Cycle says
If some one wants expert view concerning blogging after that i recommend
him/her to visit this blog, Keep up the pleasant job.Reply
Penny says
I’m teaching my daughter to cook a bunch of different things and this week’s edition is your brownies. I’m VERY pleased with the outcome! My only suggestion, if your household is like mine, is to cut back on the sugar. The batter is VERY sweet based on the fact that we do not do “added” sugar and have cut back quite a bit on products with sugar. So to us, it’s a bit much. That’s not a criticism, just a bit of advice for the “lesser” sugar households. They just came out of the oven so we haven’t cut into them yet, but they look fabulous! Thanks for the recipe!
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Jesseca says
I love the idea of trying these with a lesser amount of sugar. It’s always a good idea to try to cut back.
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Delea says
so would I fold in the egg whites at step four? The recipe looks beautiful – sorry if this makes me seem like a dunce! 😛
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Jesseca says
Fold in at the end of step four. Not a dunce at all :0)
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Cheryl says
Just made these today and they are soooo yummy!!! I whipped the egg whites and folded into the batter, like you said for a crispy top, but it didn’t come out as crispy as yours look in the picture… Any suggestions??
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rayna says
i love the way this recipe sounds, but i really don’t like separating my eggs. will it turn out right if i just use two or three whole eggs?
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Pearl says
Hello! I tried this today and it was mostly succesful haha. I was just wondering, if I used olive oil instead of vegetable oil will it be okay?
And using less sugar will work too right?
Thanks! 🙂
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Anthony says
I once made brownies with extra virgin olive oil. I ended up with olivey brownies. -_- So if you must use olive oil, I would use the light stuff.
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Ali says
Jessica great recipe! I am a pastry chef and I think they are superb. I gotta say you have the patience
Of a saint with some of these questions on here haha 🙂
AliReply
Nevada White says
So when it says “gently add” I’m step 4 I’m guessing the only thing you use an electric mixer in is whipping the egg whites? And you mix the rest by hand? So going to make these right after a shower and trip to the store of a couple ingredients. 🙂
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Jesseca says
I don’t use a mixer, but I know several readers have and it worked out ok.
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Vanessa says
I’ve never heard of whipping the egg whites but if that’s what it takes to get that elusive crispy top, I’m willing to give it a shot! 🙂
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Vickie says
Hi Jess,
Questions about getting the crispy brownie tops. You mentioned whipping the egg whites. Are those egg whites separated from the egg yolks that are in recipe itself? Also, did you whip them to soft or stiff peaks? Thanks!!
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Jesseca says
I just separate the 2 full eggs that are called for in the recipe. So mix in 4 yolks into the recipe and fold in the whites after you have beaten them into stiff peaks.
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shienshien says
Hi Jess, this looks amazing, I want to try. But I have some questions:
1. What do you mean by the dash symbol ( – ), in the “2 -1/2 cups of sugar” and “1 -3/4 cups of flour”? I’m sorry if this is a stupid question but I’m not American so I’m not familiar with US metrics.
2. You said that we should add eggs into the mixture of cocoa and chocolate in the boiling water. Should we wait until the temperature of the choco mixture quite normal before adding the eggs? I’m afraid the eggs will be cooked when I add them while the mixture still warm.Please help me. Thanks Jess.
Shieny
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Jesseca says
The dash symbol is basically an “and”. So two and a half cups of sugar.
You can wait for the water to cool, but I whisk it enough beforehand that it isn’t warm enough to cook the eggs.
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Walter says
Hey! I love brownies and I think I might try this out on the weekend. Just to be clear when you 3×9 pan, that’s inches right?
You got a new reader from Brazil!
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Katie says
Made these tonight after our Sunday dinner. Everyone loved them! I used your tip to whip the egg whites and our tops turned out perfect! I will be adding this to my recipe book to make over and over.
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Yan says
I tried this recipe but with black onyx cocoa powder! I’m wondering if it’s the same as what you used because my brownie came out not brown like yours but as black as night.
And you mentioned in one of your replies
“Thanks for catching that! Add the sugar when you add the eggs and vanilla.”But your recipe says
“Combine the flour, sugar, and salt in a small bowl. ”So I’m curious to know which is correct since both would have different effects in the recipe.
Hope you could enlighten me!Reply
Jesseca says
I removed that comment. The recipe version is the correct version.
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Yan says
Thanks Jesseca! (; this recipe yields really moist and chocolate-y brownies that are to die for!!
adityaa says
Hey.!! I hv a doubt..is it lyk 1/2 cup n 2 teaspoons of water..!!?? Or is it 2 tablespoons?
Would be glad if u could help me.Reply
Jesseca says
It is 1/2 cup plus two tablespoons
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Kimberly Woolridge says
Does the sugar go in with the dry or wet ingredient . I’m confused from the reviews. Thank you,
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Jen says
what is you don’t have any unsweetened chocolate? cut down on the sugar?? Please respond? Thanks
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Jesseca says
I suggest sticking pretty close to the actual recipe. Unsweetened chocolate is a vital part of the mix.
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Amy K says
The directions could really use some tweaking. I consider myself pretty good in the baking department but the incomplete instructions messed these up twice. First, we turned down the heat instead of took it off the heat and burned the chocolate. So we had to start over. Then I was putting them in the pan and realized the instructions never say when to put the sugar in so we had to mix in the sugar at the last minute which left the consistency a little grainy. They are still tasty but I think some more complete instructions would make it a lot easier to try to make these again.
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Jesseca says
Sorry you had such a rough time with the directions. I went ahead and adjusted them to keep people from having trouble in the future. Sometimes I get ahead of myself when I write. Thanks for your feedback!
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chrryb says
Does it have to be dutch cocoa powder? Some of my family have problems with what is in cocoa powder, so we use an all natural one from sprouts.
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Jesseca says
I just happen to be a fan of Dutch, but you can certainly substitute other types of cocoa. Let me know how they turn out!
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Rae says
These turned out to be amazing! After trying out so many recipes for brownies, i think i finally found the one!
I made them yesterday and my family loved them. Thank you =)Reply
Jesseca says
I am so glad you and your family enjoyed them!
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Wendy Sample says
I have just mixed up these fabulous looking brownies and noticed that they did not have any baking powder in the ingredients list. Do they not need a leavened. I added a teaspoon just in case it was a mistake or an omission . Please respond. Thanks!
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Jesseca says
No typo. I didn’t use baking powder.
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Cassie Roskom says
If you’re using this in a stoneware baking dish should the temp or time be changed at all? Or just keep an eye on it? Looks delicious! 🙂 excited to try it!
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Jesseca says
I would just keep an eye in it. I’ve never had to adjust the temperature before, but I don’t use stoneware often.
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Katie Adams says
Oh Yum! These look amazing! Thank you you for sharing your recipe.
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Sally says
Hi there,
Sorry the measurements are a bot different here where you have a T is that teaspoon or tablespoon?
I am looking for a fairly cheap brownie version as I have to make a lot but all the ones I have tried that just use cocoa turn out like chocolate cake. Do you have any budget friendly brownie recipies that actually turn out like brownies?
Thanks!Reply
Jesseca says
I will go into the recipe and change that in the next few days… the “T” is tablespoons and “t” is teaspoon.
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Jody says
Easy to make! Added choc chips, hubby and daughter loved these!!
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Bev says
I sprinkled sea salt on the top…….Yummy !!!!!
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Jesseca says
What a great idea! I love salty sweet combinations!
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Milie says
When do you add sugar?
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Chelsea @ Making Home Base says
Oh my goodness do they look AMAZING!!
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Stephanie Pass says
These look delicious! I am always looking for a new recipe to try and what’s better than brownies? Just pinned this one and will try it asap. Thanks for sharing!!
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aimee @ like mother like daughter says
These look absolutely amazing! I always love the flaky skin boxed brownies get on top and it looks like yours have that with the delicious chewy, gooeyness in the middle. Yum!
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Jesseca says
The secret is whipping the eggs. Shhhhh…. don’t tell anyone ;0)
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Gena says
Unfortunately, I did not read the comments before making the brownies. I used 2 egg yolks and 2 whites, I did not fluff them or know to do so. Personally I think you should add that into the recipe instead of at the bottom or in the comments. I hope they turn out okay….
Jesseca says
If you followed the recipe they should turn out just fine. I’m sorry that you didn’t read the entire post before attempting the recipe. I did adjust to post a bit to reflect the changes in a more prominent area.
Gena says
No, I did not, just read the recipe. You have such a nice way of being condescending.
Jesseca says
Gena, I just sent you an email with a more detailed apology but wanted to let you know that I am truly sorry that my comment came off as condescending. It was never my intention. I hope the recipe turned out and that future readers will be better informed thanks to the changes I made due to your suggestion.
Laura says
Gena, she was clearly not being condescending… you just didn’t read the whole post. The instructions are very clear, and it never says you MUST whip the eggs. That is just an additional tip.
Summer says
Oh yum! These look so yummy – now I need some chocolate!
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