Homemade Brownie Recipe
If you’ve ever reached for a boxed brownie mix and wished it could taste just a little richer, a little more indulgent—this recipe is for you. These homemade chocolate brownies have that same nostalgic flavor and glossy crackle-top you love from the box, but with a more intense chocolate flavor, better texture, and a melt-in-your-mouth finish.
The batter comes together in one bowl using dark chocolate, cocoa powder, and pantry staples, and is topped with a smooth ganache that turns a simple dessert into something truly special. Whether you’re baking for a gathering or just craving fudgy brownies from scratch, this is the one to keep on repeat.
The Best Homemade Brownie Recipe
These scratch brownies are deeply chocolatey, super fudgy, and so easy to make they might just replace your favorite boxed mix. The combination of melted dark chocolate, unsweetened cocoa powder, and a touch of brown sugar creates a dense, rich texture that feels luxurious but doesn’t require any complicated steps. A splash of vegetable oil helps keep them soft even after chilling, and the ganache topping adds just the right amount of extra indulgence. You can use milk chocolate chips for added sweetness or go darker depending on your mood. They freeze beautifully, too—just wrap them tightly in plastic wrap and stash them in the freezer for when that next dessert craving hits. The best brownies!
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Brownie Batter
Preheat the oven to 350ºF. Lightly grease an 8×8” or 9×9” square pan with butter, then line it with parchment paper and a little more butter or spray. You can also use a 9” cast iron or oven-safe skillet—just grease and go.
Melt the butter and dark chocolate in a large bowl until smooth, using the microwave in short bursts or a double boiler.
Once melted, whisk in the granulated sugar and brown sugar until combined. Add the eggs one at a time, followed by the vanilla extract. Stir in a splash of vegetable oil to help keep the texture moist and soft, even once chilled.
Sift together the flour, unsweetened cocoa powder, and salt, then fold the dry ingredients into the wet ingredients just until everything is incorporated. Stir in milk chocolate chips (or semi-sweet if preferred) for that extra gooey bite in every square.
Transfer the batter to your prepared pan or skillet and smooth the top. Bake for about 30 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before adding the ganache.
Storage
These brownies store well at room temperature, wrapped in plastic wrap or kept in an airtight container, for up to three days. For longer storage, refrigerate for up to a week, or freeze individually wrapped slices for up to two months. They’re great cold straight from the fridge or rewarmed for a soft, gooey texture.
Tips & Tricks for this Homemade Brownie Recipe
- For clean slices, chill the brownies for at least 30 minutes and wipe your knife between cuts.
- Bake just until the center is set—overbaking leads to cakier brownies.
- To mimic the richness of boxed brownie mix but with better flavor, don’t skip the cocoa powder and melted chocolate combo.
- Swap vegetable oil for melted butter if you want a slightly firmer bite with more chew.
Variations on the Homemade Brownie Recipe!
- Stir in chopped walnuts or pecans for crunch.
- Add a swirl of peanut butter, caramel, or espresso before baking.
- Mix in a handful of white chocolate or butterscotch chips for a fun twist.
- Skip the ganache and dust the top with cocoa powder for a simpler finish.
- Use a few tablespoons of olive oil instead of vegetable oil for a slightly fruitier flavor and a softer crumb—it works especially well if you enjoy more nuanced chocolate brownies.
Prefer cakey brownies? Increase the flour slightly and reduce the chocolate chips. You can also add an extra tablespoon or two of milk for a lighter texture and to make these chewies!
More Chocolate Recipes to Try
Craving more chocolate? You’ll love my Chocolate Chip Loaf Cake, Millionaire Shortbread Cheesecake Bars, or S’mores Cookies. All are rich, satisfying, and perfect for when dessert is the only thing that matters.
Did You Make These Brownies?
If you try this homemade brownie recipe, I’d love to see how they turn out! Tag me on Instagram so I can see your delicious results—I always enjoy seeing what you bake.
Homemade Brownie Recipe
Ingredients
- ½ cup unsalted butter 113g
- 1 cup semi-sweet chocolate chips or chopped chocolate 170g
- ½ cup granulated sugar 100g
- ¼ cup brown sugar 50g
- 3 eggs room temperature
- 1½ tsp vanilla extract
- ⅔ cup all-purpose flour 85g
- 2 tbsp cocoa powder
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips or chopped chocolate 170g
Instructions
Brownie Batter
- Pre-heat the oven to 350ºF.
- Grease a 8×8” or 9×9” pan with butter. Line the pan with parchment paper and lightly butter the parchment, or spray with oil. You can also use a 9″ oven-proof skillet. If using the baking skillet, such as a cast iron or porcelain skillet, you can simply spray it with oil, or grease it with butter.
- Melt the butter and 1 cup of semi-sweet chocolate in a large bowl. I like to use a large glass bowl to pop in the microwave for 30 second intervals. Stirring until everything is melted together.
- Add the granulated and brown sugar to the melted butter and chocolate and whisk until incorporated.
- Add the eggs one at a time and whisk until incorporated before adding the next egg.
- Add the vanilla extract and whisk.
- Sift the flour, cocoa powder and salt together in a medium bowl. Add to the batter and whisk until incorporated.
- Add the chocolate chips and stir with a spatula until combined.
- Pour the batter to the prepared pan or skillet.
- Bake in the pre-heated oven for about 30 minutes, until the brownie looks set on top, in the middle, and around the edges. Let cool for about 20 minutes.
Will these be cake like brownies or fudge like?
fudge like 🙂