These Homemade Brownies will be your new go-to brownie recipe. Rich and fudgy, with a shiny, crackled surface. They’re 100% from scratch, but you still only need 1 bowl and 5 minutes of prep!
Best Easy Brownie Recipe
If a cookie, donut, piece of cake, or chocolate brownies were sitting in front of my daughter, she will always choose the brownie. But not just any brownie – THESE brownies. They’re moist from oil, chocolaty from cocoa powder, and super fudgy from using 5 eggs! And since these only require one bowl and five minutes of prep, I love them, too.
The only thing that makes these fudgy brownies better is if you topped them with a scoop of vanilla ice cream!
Brownies From Scratch
There are so many brownie recipes out there, but they’re not all created equal – some use butter, some use oil. Some are flat, some thick. Some cakey and some fudgy. We are 100% in the fudgy camp. If I wanted cakey, I would, well, make a chocolate cake.
This easy brownie recipe uses a handful of pantry staples and the batter comes together in minutes using only one bowl. I’m not opposed to boxed brownie mix, but when you have such an easy from-scratch recipe AND tastes so much better, why wouldn’t you use it instead?
Here’s what you will need to make this brownie recipe:
(Scroll below to the printable recipe card for details and measurements.)
- All-purpose flour – Spooned and leveled to avoid excess flour and a dry, crumbly brownie.
- Unsweetened cocoa powder – This intensifies the chocolate flavor in the batter. We love Ghirardelli or Hershey’s.
- Granulated sugar – For sweetness.
- Eggs – The binder that holds the batter together.
- Vegetable oil – The fat used that makes the baked brownies soft and fudgy.
- Kosher salt – To enhance the other flavors and give balance to the sweetness.
- Mix-Ins – Chopped walnuts and chocolate chips are included for extra flavor and texture. If you don’t like walnuts, simply omit them.
Making Fudgy Brownies
If you want fudgy brownies from scratch, here’s what you need to know for the best results:
- All-purpose flour vs. cocoa powder – The more all-purpose flour you use in brownies, the more cake-like they will be in texture and taste. Cocoa powder takes the place of some flour, which creates a more dense and fudgy crumb. Plus, cocoa powder actually provides a deeper chocolate flavor.
- Oil vs. butter – Butter helps batter rise and also gives baked goods a caramelized, nutty flavor – I love both of these components in my cookies…but not in my brownies. So I prefer oil. Oil renders denser, fudge-like brownies and also doesn’t detract from the chocolate flavor.
- A lot of eggs – Eggs are a key ingredient in brownies; they provide structure, binding, and tenderness. I use 5 eggs in this recipe, which is another reason these brownies are so moist and fudgy.
- Use all the sugar – This brownie recipe calls for 2 cups of sugar, which might sound like a lot, but this recipe also uses unsweetened cocoa powder, as opposed to melted milk chocolate, so where you’re gaining extra sugar in one place, you’re decreasing it in another. Balance. Sugar isn’t just about sweetness, either; it creates a softer middle because it liquifies as the brownies bake. For this particular recipe, use the full two cups if you want optimal results.
How to Make Brownies
This easy brownie recipe is a snap to make! Here’s a brief summary:
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Make the batter. Whisk together the flour, cocoa powder, sugar, salt, eggs, and oil. Fold in the walnuts and some of the chocolate chips until combined.
- Prep the pan. Coat a 9×13 pan with nonstick cooking spray and pour the batter into it in an even layer. Sprinkle some chocolate chips over the top.
- Bake. Bake in a 350 degree preheated oven until a toothpick comes out almost clean, 23-25 minutes.
- Cool and slice. Let cool completely. Cut into squares and enjoy!
Video: How to Make Brownies from Scratch
How to Store Brownies
- How long do brownies last? These brownies should be eaten within 2 days. They are best kept stored in an airtight container at room temperature.
- Can you freeze brownies? Brownies freeze very well. After cutting them, wrap each square individually in plastic wrap, then transfer to an airtight container or resealable freezer-safe plastic bag for up to 2 months. When ready to thaw, allow them to come to room temperature before unwrapping to prevent them from drying out.
More Dessert Bar Recipes:
- 7 Layer Bars
- Lemon Bars
- Snickerdoodle Cookie Bars
- Sopapilla Cheesecake Bars
- Praline Crunch Bars
- Avalanche Bars
Best Homemade Brownies
- 1 3/4 cups all-purpose flour , spooned and leveled
- 3/4 cups unsweetened cocoa powder
- 2 cups granulated sugar (see note)
- 1 teaspoon kosher salt
- 5 large eggs
- 1 cup vegetable oil
- 1/2 cup milk chocolate chips , divided
- 1/3 cup chopped walnuts
- Preheat oven to 350 degrees F. Coat a 9×13 pan with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flour, cocoa powder, sugar, salt, eggs, and oil until fully combined. Fold in 1/4 cup of the chocolate chips and the walnuts until incorporated.
- Spread batter evenly into the prepared pan. Sprinkle remaining 1/4 cup of chocolate chips over the top.
- Bake for 23-25 minutes or until a toothpick inserted comes out almost clean.
- Let cool completely.
- Cut into squares and enjoy!