Best Brownies
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The Best Brownies aren’t just a bold claim—they’re a chocolate-packed, fudgy, chewy-on-the-edges kind of truth. These bad boys are rich enough to impress, easy enough for a Tuesday, and guaranteed to make boxed mix jealous.
In a hurry? Try my 2-Ingredient Microwave Brownies. Amazing single serve dessert option that tastes remarkably similar to these bars.
Why You’ll Love This Recipe
- Easy dessert recipe: No fancy tools or techniques—just mix, bake, and devour.
- One-bowl brownie recipe: Less mess, more chocolate. Everything comes together in a single bowl.
- Fudgy brownies from scratch: Skip the box mix—this homemade version is rich, gooey, and packed with real chocolate flavor.
- Crowd-pleasing dessert: Perfect for parties, potlucks, or whenever you need to win over a group.
These easy brownies are the perfect blend of fudgy center and crackly top—the kind that makes you abandon all self-control after the first bite. Made with simple pantry staples and no mixer required, they come together in one bowl and bake up rich, gooey, and totally irresistible.
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Whether you’re baking for a crowd or just need a chocolate fix, this basic brownie recipe delivers every time. It’s reliable, ridiculously good, and honestly better than any box mix out there.
Ingredients You’ll Need
This brownie recipe keeps it classic—with just the right upgrades to get that rich, fudgy center and shiny crackly top. Each ingredient plays a key role in getting you to chocolate bliss, so here’s brownie ingredients you need to get started:
- Cocoa powder – Use unsweetened natural cocoa for a deep chocolate flavor. Don’t skimp—this is where the magic starts.
- Boiling water – Helps “bloom” the cocoa, unlocking its full flavor potential.
- Unsweetened chocolate – Adds richness and a little bite. Melt it into the mix for an extra level of indulgence.
- Vegetable oil – Keeps the texture moist and tender without overpowering the chocolate.
- Butter – Brings that classic buttery flavor and helps with structure and richness.
- Eggs – Three large eggs give these brownies that perfect chewy-meets-fudgy consistency.
- Vanilla – A splash adds warmth and rounds out all the chocolate.
- Granulated sugar – Sweetens the deal and gives the tops that coveted crackle.
- All-purpose flour – Just enough to hold things together without turning cakey.
- Salt – Balances the sweetness and sharpens the chocolate flavor.
That’s it—no fancy ingredients, just pantry staples working together to create the kind of brownie that makes you sneak a second (okay, third) square when no one’s looking.
Jesseca’s Recipe Review
These brownies are dangerously good. The rich chocolate flavor, that shiny crackly top, and the fudgy center? Absolute perfection. I’ve made a lot of brownies over the years, and this is the one I come back to every single time—no box mix can compete.
Tip from Jesseca:
For clean, bakery-style slices, chill the brownies in the fridge for 30 minutes before cutting, and use a sharp knife wiped clean between each cut. Bonus points if you warm them up again before serving—hello, gooey perfection!
Substitutions and Variations
Whether you’re missing an ingredient or just feeling adventurous, these easy homemade brownies are flexible enough to roll with the changes. Here’s how to mix things up without sacrificing that rich, chocolatey goodness:
- Cocoa powder: You can swap natural cocoa for Dutch-processed if that’s what you’ve got—it’ll give a smoother, slightly deeper flavor.
- Vegetable oil: Canola or even melted coconut oil works in a pinch. For a more butter-forward flavor, just use all butter.
- Butter: Use all oil if you’re dairy-free, but know you’ll miss that classic richness.
- Flour: Gluten-free all-purpose flour blends can sub in 1:1 with great results.
- Add-ins: Stir in chocolate chips, chopped nuts, or a swirl of peanut butter for an upgrade.
- Toppings: Sprinkle with flaky sea salt before baking, or frost them once cool for bakery-level indulgence.
Brownies are a choose-your-own-adventure situation, and this recipe is your launchpad. Stick with the original for that classic chewy texture—or get wild. Either way, you win.
Simple Chocolate Brownie Recipe
This brownie batter comes together in one bowl with minimal fuss and major payoff. Here’s a quick look at how it all comes together:
- Preheat the oven: Preheat your oven to 350°F and prep a 9×13 pan.
- Prepare the dry ingredients: Whisk the dry ingredients and set aside.
- Make the chocolate base: Bloom the cocoa with hot water, then stir in the chopped chocolate until smooth.
- Add wet ingredients: Add in the oil, butter, eggs, and vanilla—whisk until glossy.
- Combine the dry and wet mixtures: Fold in the dry ingredients just until combined.
- Bake: Pour into the pan, smooth the top, and bake for 30–35 minutes.
And that’s it! Once cooled, you’ll be slicing into rich, fudgy perfection with that dreamy crackly top. Try not to eat the whole pan… no judgment if you do.
Storage and Make-Ahead Instructions
These brownies store like a dream and are even better the next day (hello, fudgy texture upgrade). Here’s how to keep them fresh—or prep them in advance without stress:
- Make-Ahead:
Bake the brownies up to 2 days ahead of time and store them (uncut) tightly covered at room temperature. This keeps them moist and ready to serve when you are. You can also mix the dry and wet ingredients separately and store them until you’re ready to combine and bake. - Storage:
Keep cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, pop them in the fridge—they’ll stay fresh for up to a week and taste amazing cold. - Freezing:
Brownies freeze beautifully. Once completely cool, wrap them tightly in plastic wrap and foil, or place in a freezer-safe container. They’ll last up to 3 months. Thaw at room temp or microwave for a warm, gooey treat on demand.
Recipe FAQs
Yes, you can! The flavor will be slightly smoother and richer. Just know the texture might vary slightly depending on the brand.
Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), they’re ready. Overbaking is the enemy of fudgy brownies!
Absolutely. Halve all ingredients and bake in an 8×8-inch pan. Start checking for doneness around 20–25 minutes.
It deepens the chocolate flavor and helps avoid dry, flat brownies. It’s a small step that makes a big difference.
You don’t have to—but the combo gives the perfect balance of richness and moisture. All butter = more flavor, all oil = slightly more fudgy.
Stick with unsweetened baking chocolate for this recipe. Semi-sweet or dark will change the sweetness and balance of the brownies.
Chill the brownies first, then use a sharp knife wiped clean between cuts. It’s worth the patience, promise.
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The BEST Brownies
Ingredients
- 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
- 2½ cups granulated sugar
- 1¾ cup all-purpose flour
- 3/4 tsp salt
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan with nonstick spray, or line it with parchment paper for easy removal.
- In a small bowl, whisk together the flour, granulated sugar, and salt. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer), whisk the cocoa powder and boiling water until smooth and no lumps remain.
- While the cocoa mixture is still hot, stir in the chopped unsweetened chocolate. Continue stirring until the chocolate is fully melted and the mixture is smooth.
- Add the vegetable oil, melted butter, eggs, egg yolks, and vanilla extract to the bowl. Whisk until fully combined and the batter looks smooth and glossy.
- Gently fold the dry ingredients into the wet batter using a spatula. Stir just until no dry streaks remain—avoid overmixing.
- Pour the batter into your prepared pan. Use the back of a spoon or spatula to smooth out the surface evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Let the brownies cool in the pan before slicing. Enjoy warm, chilled, or straight from the pan with a fork.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
My husband wanted brownies today & these are my favorites. I was going to try a new recipe but then I thought Why would I do that?!?!? These are my favorites and they’re super easy. My house smells like heaven! Thanks for the recipe!!
Kate, this made my day! I love that these brownies are your go-to—sometimes, you just can’t mess with a classic! And a house that smells like chocolatey heaven? That’s a win. Thanks for sharing, and happy brownie baking!
“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!
Thanks for catching that typo. Whisk the egg whites until fluffy and fold them in. I’ve fixed it in the post.
What does it mean to fold them in?
Thank u
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.
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!
You mention using a 9×13 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.
I’d just place the disposable containers on a baking tray. Keep a close eye on them but they should be just fine.
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.
Yay! I’m so glad you liked them!
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 😉
Yay! I’m so glad you like the recipe!
tried this. its too sweet for me…
They are on the sweeter side for a brownie.
If i do not have dutch cocoa, can i substitute with normal cocoa?
Yes. Dutch cocoa is a bit richer so the flavor will be different but I’ve had readers tell me they were still good.
These brownies were amazing ! Super moist and easy to make !!
I just made these brownies this afternoon – delicious!! Luckily I read through the entire post and through some of the comments to find the best way to bake them. I ended up adding a caramel glaze and some sea salt as a topping and it added to the ooey-gooey goodness of the chocolatey brownie. I can honestly say this will be my go to recipe for brownies, forever!
Jessica, I absolutely adore this brownie recipe. I will now use NONE other, and this is always my go-to for dessert for friends and family. Thanks for the great recipe!
MY God Jess, you have the patience of a saint. My thanks for the recipe as well, tried it last night and they are L U S H !!!
Keep them coming and thank you 🙂
Fantastic recipe! Thank you for posting! I’m so glad I stumbled this. :). I’ve experimented with a lot of brownie recipes and love how you mixed pieces of the different approaches (ie oil and butter, cocoa and chocolate).
Ps. Isn’t it ridiculous the lengths you must go to keep all of these petty and rude people happy?
Everything is very open with a precise explanation of the issues.
It was definitely informative. Your site is very useful.
Many thanks for sharing!
These are delicious, just enough sweetness, chocolate and texture. I didn’t see a problem with the recipe at all. Everyone in the house lived them. Hopefully there will be enough for a brownie, strawberry, whip cream trifle for Easter tomorrow!
Thank you very much Jessica, my granddaughter and I will make them again. Easy and delicious.
Jessica, haters gonna hate. I can’t wait to make these brownies. Thanks!
I made these brownies yesterday to take to family dinner tonight! Can I just say that these are the most delicious brownies I have ever made. I’ve made from scratch brownies before that couldn’t even hold candle to these. My husband and I were eating them right from the pan. My 3 year old daughter has been enjoying them as well. I can’t wait to share them with the rest of my family this evening. I am an avid Baker and always arrive with something sweet, but these brownies are going to blow their minds! Thank you for this recipe!
I just used your recipe to t ach a 16 year old boy how to make brownies. And english is his second language, and they have a different measurement system here. They still turned out super!
Your recipe title says it all – these are the BEST Brownies. Period. I have made these a number of times over the past year and never had an issue with the recipe. I also haven’t had to whip the egg whites to get a crispy top so I’m curious how it would turn out if I did that step. I can’t decide if these are better in their pure form, or with dried cherries, dark chocolate and pecans added. Both are ah-MAZ-ing! Thank you for this post
about the egg white for crispy top, do i have to incorporate it in the batter before spreading in the pan or i would just spread it on top of the batter in the pan? Thanks. This recipe looks very yummy and i would like to try this since i’m new 2 baking.
Fold it into the batter before you spread it into the pan. Good luck!
looks delicious! if we only have semi-sweet chocolate would suggest backing off on the sugar a bit? and if so how much?
Unfortunately we haven’t had success with semi sweet. Let me know if you figure out the proper ratio!
Best brownies ever! I used dark chocolate chunks which gave it a really rich flavor. Made these twice this week and they’re sinful. Thank you.
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I’m teaching my daughter to cook a bunch of different things and this week’s edition is your brownies. I’m VERY pleased with the outcome! My only suggestion, if your household is like mine, is to cut back on the sugar. The batter is VERY sweet based on the fact that we do not do “added” sugar and have cut back quite a bit on products with sugar. So to us, it’s a bit much. That’s not a criticism, just a bit of advice for the “lesser” sugar households. They just came out of the oven so we haven’t cut into them yet, but they look fabulous! Thanks for the recipe!
I love the idea of trying these with a lesser amount of sugar. It’s always a good idea to try to cut back.
so would I fold in the egg whites at step four? The recipe looks beautiful – sorry if this makes me seem like a dunce! 😛
Fold in at the end of step four. Not a dunce at all :0)
Just made these today and they are soooo yummy!!! I whipped the egg whites and folded into the batter, like you said for a crispy top, but it didn’t come out as crispy as yours look in the picture… Any suggestions??
i love the way this recipe sounds, but i really don’t like separating my eggs. will it turn out right if i just use two or three whole eggs?
Hello! I tried this today and it was mostly succesful haha. I was just wondering, if I used olive oil instead of vegetable oil will it be okay?
And using less sugar will work too right?
Thanks! 🙂
I once made brownies with extra virgin olive oil. I ended up with olivey brownies. -_- So if you must use olive oil, I would use the light stuff.
Jessica great recipe! I am a pastry chef and I think they are superb. I gotta say you have the patience
Of a saint with some of these questions on here haha 🙂
Ali
So when it says “gently add” I’m step 4 I’m guessing the only thing you use an electric mixer in is whipping the egg whites? And you mix the rest by hand? So going to make these right after a shower and trip to the store of a couple ingredients. 🙂
I don’t use a mixer, but I know several readers have and it worked out ok.
I’ve never heard of whipping the egg whites but if that’s what it takes to get that elusive crispy top, I’m willing to give it a shot! 🙂
Hi Jess,
Questions about getting the crispy brownie tops. You mentioned whipping the egg whites. Are those egg whites separated from the egg yolks that are in recipe itself? Also, did you whip them to soft or stiff peaks? Thanks!!
I just separate the 2 full eggs that are called for in the recipe. So mix in 4 yolks into the recipe and fold in the whites after you have beaten them into stiff peaks.
Hi Jess, this looks amazing, I want to try. But I have some questions:
1. What do you mean by the dash symbol ( – ), in the “2 -1/2 cups of sugar” and “1 -3/4 cups of flour”? I’m sorry if this is a stupid question but I’m not American so I’m not familiar with US metrics.
2. You said that we should add eggs into the mixture of cocoa and chocolate in the boiling water. Should we wait until the temperature of the choco mixture quite normal before adding the eggs? I’m afraid the eggs will be cooked when I add them while the mixture still warm.
Please help me. Thanks Jess.
Shieny
The dash symbol is basically an “and”. So two and a half cups of sugar.
You can wait for the water to cool, but I whisk it enough beforehand that it isn’t warm enough to cook the eggs.
Hey! I love brownies and I think I might try this out on the weekend. Just to be clear when you 3×9 pan, that’s inches right?
You got a new reader from Brazil!
Made these tonight after our Sunday dinner. Everyone loved them! I used your tip to whip the egg whites and our tops turned out perfect! I will be adding this to my recipe book to make over and over.
I tried this recipe but with black onyx cocoa powder! I’m wondering if it’s the same as what you used because my brownie came out not brown like yours but as black as night.
And you mentioned in one of your replies
“Thanks for catching that! Add the sugar when you add the eggs and vanilla.”
But your recipe says
“Combine the flour, sugar, and salt in a small bowl. ”
So I’m curious to know which is correct since both would have different effects in the recipe.
Hope you could enlighten me!
I removed that comment. The recipe version is the correct version.
Thanks Jesseca! (; this recipe yields really moist and chocolate-y brownies that are to die for!!
Hey.!! I hv a doubt..is it lyk 1/2 cup n 2 teaspoons of water..!!?? Or is it 2 tablespoons?
Would be glad if u could help me.
It is 1/2 cup plus two tablespoons
Does the sugar go in with the dry or wet ingredient . I’m confused from the reviews. Thank you,
what is you don’t have any unsweetened chocolate? cut down on the sugar?? Please respond? Thanks
I suggest sticking pretty close to the actual recipe. Unsweetened chocolate is a vital part of the mix.
The directions could really use some tweaking. I consider myself pretty good in the baking department but the incomplete instructions messed these up twice. First, we turned down the heat instead of took it off the heat and burned the chocolate. So we had to start over. Then I was putting them in the pan and realized the instructions never say when to put the sugar in so we had to mix in the sugar at the last minute which left the consistency a little grainy. They are still tasty but I think some more complete instructions would make it a lot easier to try to make these again.
Sorry you had such a rough time with the directions. I went ahead and adjusted them to keep people from having trouble in the future. Sometimes I get ahead of myself when I write. Thanks for your feedback!
Does it have to be dutch cocoa powder? Some of my family have problems with what is in cocoa powder, so we use an all natural one from sprouts.
I just happen to be a fan of Dutch, but you can certainly substitute other types of cocoa. Let me know how they turn out!
These turned out to be amazing! After trying out so many recipes for brownies, i think i finally found the one!
I made them yesterday and my family loved them. Thank you =)
I am so glad you and your family enjoyed them!
I have just mixed up these fabulous looking brownies and noticed that they did not have any baking powder in the ingredients list. Do they not need a leavened. I added a teaspoon just in case it was a mistake or an omission . Please respond. Thanks!
No typo. I didn’t use baking powder.
If you’re using this in a stoneware baking dish should the temp or time be changed at all? Or just keep an eye on it? Looks delicious! 🙂 excited to try it!
I would just keep an eye in it. I’ve never had to adjust the temperature before, but I don’t use stoneware often.
Oh Yum! These look amazing! Thank you you for sharing your recipe.
Hi there,
Sorry the measurements are a bot different here where you have a T is that teaspoon or tablespoon?
I am looking for a fairly cheap brownie version as I have to make a lot but all the ones I have tried that just use cocoa turn out like chocolate cake. Do you have any budget friendly brownie recipies that actually turn out like brownies?
Thanks!
I will go into the recipe and change that in the next few days… the “T” is tablespoons and “t” is teaspoon.
Easy to make! Added choc chips, hubby and daughter loved these!!
I sprinkled sea salt on the top…….Yummy !!!!!
What a great idea! I love salty sweet combinations!
When do you add sugar?
Oh my goodness do they look AMAZING!!
These look delicious! I am always looking for a new recipe to try and what’s better than brownies? Just pinned this one and will try it asap. Thanks for sharing!!
These look absolutely amazing! I always love the flaky skin boxed brownies get on top and it looks like yours have that with the delicious chewy, gooeyness in the middle. Yum!
The secret is whipping the eggs. Shhhhh…. don’t tell anyone ;0)
Unfortunately, I did not read the comments before making the brownies. I used 2 egg yolks and 2 whites, I did not fluff them or know to do so. Personally I think you should add that into the recipe instead of at the bottom or in the comments. I hope they turn out okay….
If you followed the recipe they should turn out just fine. I’m sorry that you didn’t read the entire post before attempting the recipe. I did adjust to post a bit to reflect the changes in a more prominent area.
No, I did not, just read the recipe. You have such a nice way of being condescending.
Gena, I just sent you an email with a more detailed apology but wanted to let you know that I am truly sorry that my comment came off as condescending. It was never my intention. I hope the recipe turned out and that future readers will be better informed thanks to the changes I made due to your suggestion.
Gena, she was clearly not being condescending… you just didn’t read the whole post. The instructions are very clear, and it never says you MUST whip the eggs. That is just an additional tip.
Oh yum! These look so yummy – now I need some chocolate!