Brownie Recipe

June 2, 2019

The best Brownies recipe from scratch! They’re so easy and perfectly delicious, plus they use pantry staples so you can make them on any day when those intense chocolate cravings strike. They’re soft and tender, nicely gooey and chewy and perfectly chocolatey.

A chocolate lovers dream come true!

Stack of brownies on a white dessert plate.

Brownies Recipe

This is my go to brownie recipe and after one bite you’ll see why! They have the perfect intensity of chocolate flavor, they’re sweet and rich, and they’re unbelievably satisfying.

And those little bits of melty chocolate chips in each bite will get you every time. This is how you do dessert. Nothing extravagant, just unadulterated cocoa meets sugar baked up into its superior form.

Plus with this method we’re just back to old fashioned basics. A no-fuss recipe using a mixing bowl, a wooden spoon and everyday ingredients. The best things in life are often the simplest.

Ingredients needed to make brownies shown here including flour, sugar, eggs, butter, cocoa powder, salt, vanilla and chocolate chips.

Homemade Brownie Ingredients

  • Unsalted butter – salted butter will work too just reduce salt to 1/8 tsp (and don’t forget to cover bowl when melting as salted butter splatters more).
  • Granulated sugar – for a little extra chewiness you could try it with half brown sugar.
  • Salt – table salt or sea salt work great. If using sea salt use a heaping 1/2 tsp because crystals are usually a little bigger.
  • Eggs – 3 is the perfect amount to help bind the brownies together.
  • Vanilla – I like to use a fair amount here for a boost of complimenting flavor.
  • Unbleached all-purpose flour – if bleached flour is what you have on hand it will work too, I’m trying to use unbleached flour more as it’s not chemically treated so it seems like a smarter option and it tastes better.
  • Unsweetened cocoa powder – standard unsweetened cocoa powder or dutch process cocoa both work great for this recipe.
  • Chocolate chips – you can use any intensity you prefer even bittersweet, my family likes milk chocolate chips and they offer that nice crackly top on the brownies with the extra sugar.

Showing how to make brownies. Adding sliced cubes of butter in glass mixing bowl.

How to Make Brownies

  • Preheat oven to 300 degrees.
  • Prepare baking dish: spray and 8 by 8-inch baking dish with non-stick cooking spray, set aside.
  • Melt butter: place butter in a large microwave safe bowl. Heat in microwave until just melted.

Adding sugar to melted butter in glass mixing bowl for brownies.

  • Mix in sweetener and salt: Stir in sugar and salt, let cool slightly if warm.

Adding eggs and vanilla to mixing bowl to make brownies.

  • Mix in wet ingredients: add in eggs and vanilla. Break yolks and stir with wooden spoon just until blended.

Adding flour, cocoa powder and chocolate chips to mixing bowl for brownies.

  • Mix in dry ingredients: add in flour, cocoa powder and chocolate chips. Fold and stir mixture with wooden spoon just until combined.

Finished brownie batter in glass mixing bowl.

  • Add batter to pan: pour into prepared baking dish. Spread into an even layer. Bake in preheated oven just until barely set, about 40 – 46 minutes (toothpick may have a bit of sticky batter, careful not to over-bake).

Spreading brownie batter into an aluminum 8 by 8-inch baking dish.

  • Cool before cutting (if you can wait!): let cool completely on a wire rack then cut into individual squares. Store in an airtight container at room temperature.

Brownies being baked in baking dish.

How Can I Make a Small Batch of Brownies?

This recipe is actually based off a reader favorite, my Small Batch Brownies it makes just 3 so if you don’t want a big pan-full to temp you they try the loaf pan size instead.

Can I Double the Recipe?

I actually don’t recommend doubling, rather I’d add 1/4 the amounts and bake in a 13 by 9-inch pan. Using 1 cup butter, 2 cups sugar, 3/4 tsp salt, 4 eggs, 1 Tbsp vanilla, 3/4 cup + 2 Tbsp flour (scoop and level), 3/4 cup cocoa and 1 cup chocolate chips.

How to Store Brownies:

Store brownies at room temperature in a well sealed airtight container so they don’t dry out. They are best enjoyed within 2 days but they should keep well 4 – 5 days.

Can I Freeze Brownies?

Yes, for a longer shelf life brownies can be frozen for 2 months wrapped in parchment or foil and sealed in an airtight resealable bag. Or refrigerate for about 8 days. Let brownies come to room temperature before enjoying.

Overhead image of cut brownie squares in a square baking dish.

Tips for the Best Brownies:

  • Use good quality ingredients it will only taste as good as the ingredients you put into it.
  • Add plenty of butter. This makes them fudgy and rich. A generous 3/4 cup is perfect.
  • Don’t be shy with the cocoa. We want chocolate flavor! 9 Tbsp is a nice mid-level intensity you can also do 2/3 cup spoon and level cocoa it’s just less messy measuring in spoons.
  • Better yet use a kitchen scale and measure in grams. Gram measurements are more accurate than cup measurements and will give you the most consistent results.
  • Use a low oven temperature. Cooking at a low 300 degrees means brownies won’t be overly puffy and cakey.
  • If you can wait to let them cool at least partially they’ll have a chewier texture and they’ll cut cleaner.
  • Serve dusted with powdered sugar if you want to be fancy :). My family loves them this way.
  • Don’t forget the milk. Freshly baked brownies just aren’t the same without a glass of ice cold, whole milk.

Close up image showing texture of homemade brownies.

More Brownie Recipes You’ll Love:

Brownies

5 from 2 votes

The best Brownie recipe from scratch! They're so easy and unbelievably delicious, plus they use pantry staples so you can make them on those days when those intense chocolate cravings strike. They're soft and tender, nicely gooey and chewy and perfectly chocolatey.

Servings: 12
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 3/4 cup (170g) unsalted butter*, cut into 1-Tbsp pieces
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 tsp salt
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2/3 cup (98g) unbleached all-purpose flour (scoop and level to measure)
  • 9 Tbsp (56g) unsweetened cocoa powder**
  • 3/4 cup (128g) chocolate chips***

Instructions

  1. Preheat oven to 300 degrees. Spray and 8 by 8-inch baking dish with non-stick cooking spray, set aside.

  2. Place butter in a large microwave safe bowl. Heat in microwave until just melted. Stir in sugar and salt, let cool slightly if warm.

  3. Add in eggs and vanilla. Break yolks and stir with wooden spoon just until blended.

  4. Add in flour, cocoa powder and chocolate chips. Fold and stir mixture with wooden spoon just until combined.

  5. Pour into prepared baking dish. Spread into an even layer. Bake in preheated oven just until barely set, about 40 - 46 minutes (toothpick may have a bit of sticky batter, be careful not to over-bake).

  6. Let cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature. 

Recipe Notes

  • *If you only have salted butter on hand that will work fine too just reduce salt to 1/8 tsp.
  • **Regular or dutch process cocoa works great in this recipe. If it's easier for you 2/3 cup cocoa spooned and level will give you the same weight as 9 Tbsp scooped and leveled.
  • **For more intensely chocolatey brownies you can reduce flour by 2 Tbsp and increase cocoa powder by 2 Tbsp.
  • **If cocoa is clumpy sift it first. 
  • ***Milk chocolate chips give the crackly top. But use whatever intensity you like best, even bittersweet chocolate chips will work great. You can omit them if you don't have any on hand.
  • A 9 by 9-inch pan will work great too just reduce baking time, it will take about 34 - 36 minutes.
Nutrition Facts
Brownies
Amount Per Serving
Calories 310 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 73mg24%
Sodium 123mg5%
Potassium 98mg3%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 32g36%
Protein 4g8%
Vitamin A 435IU9%
Calcium 29mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Brownies
Author: Jaclyn

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13 Comments

  • Laura | Tutti Dolci

    These are the most perfect brownies, love the crackled tops!

  • Jennie

    Hi. Can you explain why you don’t recommend doubling?

    I’m baking for a large group and doubling would save time.

    thanks.

    • Jaclyn

      Jaclyn Bell

      You should be able to double the batter fine but don’t bake in a 13 by 9, instead use two 8 by 8 or two 9 by 9. Sorry for the confusion.

  • Alice

    I followed this recipe to a T, and baked the brownies at 300 for 46 minutes. You caution about not over baking so I took them out and after cooling and cutting found the center piece to be completely uncooked. (My oven is a gas range which I turned on at the beginning of my prep to make sure it was heated up completely.) Was there a mistake in your oven temp?

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! I’ve made these many times at the 300 degrees and I have an oven thermometer so I wonder if it’s a difference in gas vs electric or if your oven maybe isn’t quite up to temperature even though it displays it is? Next time you could try increasing oven temperature to 325 or adding more time, hopefully we can get them to turn out perfect!

  • Deanie W.

    I just made these for my husband and he keeps going back for more! He likes dark chocolate, so I used a dark cocoa powder and dark chocolate chips. So good! Perfect level of sweetness. I didn’t have the pretty, crackly/shiny top, but that wouldn’t have made them taste any better. Thank you for another great recipe!

    • Jaclyn

      Jaclyn Bell

      So glad you both enjoyed these brownies! Thanks for leaving a review!

  • Marsha

    Is unbleached all purpose flour the same as whole wheat flour?
    If not, can I use whole wheat flour and regular flour to make the recipe. What would be the best ratio, so the brownies still tastes great?
    Thank you
    Marsha

    • Jaclyn

      Jaclyn Bell

      No unbleached flour is still white flour they just use a different, natural process to lighten the flour. If you want to use whole wheat flour I recommend using half whole wheat half and white flour. Hope you enjoy!

    • Jaclyn

      Jaclyn Bell

      I’m sorry I wish I had the ability to do that for you but you’ll have to follow the “unsubscribe” link at the bottom of one of the e-mails that comes to you.