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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.

two thick cut brownies stacked on a white plate


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.
brownie square on a white plate with a bite on a fork


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.

close up photo of two brownies stacked on a white plate

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.


  • 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.


The BEST Brownies

The BEST Brownies

Yield: 16
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

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.


  • 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
  • 2-1/2 cups granulated sugar
  • 1-3/4 cup all-purpose flour
  • 3/4 tsp salt


  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9×13 pan with cooking spray or line with parchment paper. Set the prepared pan aside for later use.
  3. Whisk together the flour, sugar, and salt in a small bowl. Set aside.
  4. Combine the cocoa and hot water into the bowl of an electric mixer or large bowl. Whisk until incorporated and no clumps remain.
  5. Immediately stir the unsweetened chocolate into the hot cocoa mixture. Stir until the chocolate pieces are melted and the mixture is smooth.
  6. Add the oil, butter, eggs, yolks and vanilla into the mixing bowl. Whisk or stir to incorporate completely.
  7. Once the batter is smooth, fold in the dry ingredients. Gently stir until just combined.
  8. Spread the batter into the prepared pan.
  9. Smooth out with the back of a spoon. Bake for 30-35 minutes or until a toothpick comes out clean.


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.

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Nutrition Information:
Yield: 16 Serving Size: 1 Servings
Amount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 145mgCarbohydrates: 99gFiber: 3gSugar: 25gProtein: 12g
pinterest graphic image of brownies


Friday 14th of October 2016

"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!


Saturday 15th of October 2016

Thanks for catching that typo. Whisk the egg whites until fluffy and fold them in. I've fixed it in the post.

Jodie S

Wednesday 10th of February 2016

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.


Thursday 11th of February 2016

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!


Thursday 10th of December 2015

You mention using a 9x13 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.


Friday 11th of December 2015

I'd just place the disposable containers on a baking tray. Keep a close eye on them but they should be just fine.


Thursday 17th of September 2015

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.


Friday 18th of September 2015

Yay! I'm so glad you liked them!

sabrina K

Saturday 12th of September 2015

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 ;)


Sunday 13th of September 2015

Yay! I'm so glad you like the recipe!

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