Homemade Brownie Recipe
If you’ve ever reached for a boxed brownie mix and wished it tasted a little deeper, a little more chocolate-forward, this is the version I make instead. You still get that glossy crackle top and nostalgic flavor, but the texture is fudgier, richer, and more intentional.
I’ve made countless brownie variations over the years — Oreo Brownie Blondie Bars, German Chocolate Brownies, Pecan Pie Brownies — and somehow I realized I didn’t have a true, classic brownie recipe on the blog. Honestly, how silly is that? So I went back to basics and tested until this one felt exactly right.
You’re Going to Love These Because…
These brownies are simple, but very specific in the way they’re built.
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- They have that shiny, crackly top everyone loves
- The center stays dense and fudgy
- They’re deeply chocolatey without tasting bitter
- The ganache sets into a smooth, soft finish
- They freeze beautifully
If you’ve made my Red Velvet Brownies, you already know I’m very particular about texture — this recipe follows that same philosophy.
Key Ingredients & Why I Use Them
Dark chocolate + cocoa powder: I always use both. Melted chocolate gives body and richness, while cocoa powder intensifies the flavor. Skipping one changes the texture completely.
Brown sugar: I like adding a portion of brown sugar because it keeps the crumb soft and slightly chewy.
Vegetable oil: Just a splash makes a difference. I’ve found it keeps the brownies soft even after refrigeration. You can use all butter, but the texture firms up more.
Milk or semi-sweet chocolate chips: This is flexible. I often reach for milk chocolate if I want a sweeter, nostalgic vibe. Semi-sweet makes them more balanced.
Ganache topping: This isn’t required — but I rarely skip it. It turns a simple pan of brownies into something that feels finished and bakery-level.
How to Make Homemade Brownies
The full ingredient list and measurements are in the recipe card below, but here’s how I make them step by step — and where the details really matter.
Step 1: Melt the Chocolate
Preheat your oven to 350ºF. Lightly grease an 8×8-inch or 9×9-inch square pan, then line it with parchment and grease again. I sometimes bake these in a 9-inch cast iron skillet — just grease well and skip the parchment.
I melt the butter and dark chocolate together in a large bowl, either in short microwave bursts or over a double boiler. I stir until completely smooth. The mixture should look glossy, not separated.
Step 2: Add the sugars and eggs
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.
Step 3: Sift in the dry ingredients & add to the batter
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.
Step 4: Transfer to a pan
Transfer the batter to your prepared pan or skillet and smooth the top.
Step 5: Bake!
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. If you are making the ganache, follow the steps listed in the recipe card. Let cool completely before adding the ganache. Enjoy!
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 recipe
This is where most brownies go wrong:
- 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 I actually use
- 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!
FAQ
Yes. I often bake them the night before. The flavor deepens slightly by the next day.
Most likely overbaking or overmixing after adding the flour.
Yes. Bake it in a 9×13-inch pan and start checking around 32–35 minutes.
Absolutely. The ganache sets firm but thaws smoothly.
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
Ganache (optional)
- ½ cup chopped semi-sweet chocolate 85g
- ¼ cup heavy cream 60ml
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.
Chocolate Ganache
- Heat up the heavy cream in a saucepan until hot, about 180ºF.
- Place the chopped chocolate in a separate bowl.
- Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.
- Drizzle/pour over your cooled brownies and let set in the fridge before slicing.
Hi, thanks for your recipe. What do you mean by semi-sweet chocolate? Is that milk or dark chocolate? Or is a combination of milk and dark also possible? What percentage of cocoa should it be? I live in the Netherlands and there the names and percentages of chocolate are different. And by brown sugar, do you mean the kind of sugar that’s slightly moist? Thanks!
I use 70% chocolate usually, but whatever chocolate you prefer will work! Even dark, or milk!
Also, the brown sugar yes it’s the slightly moist sugar!
I make these all the time for my son’s scout troop and they disappear in a blink of an eye. The kids love these!
That’s so sweet! Thank you, Maria!!
Will these be cake like brownies or fudge like?
fudge like 🙂