Homemade Brownies

These homemade brownies are rich, fudgy, and loaded with deep chocolate flavor. They’re incredibly simple to make from scratch, using everyday pantry ingredients. I always turn to this recipe when I want that perfect brownie texture—crackly on top, moist and chewy inside.

Why You’ll Love This Recipe

I love how easy it is to whip up these brownies without any fancy equipment or ingredients. The combination of melted butter and cocoa powder gives them that classic, indulgent taste. Whether I need a last-minute dessert for guests or a late-night chocolate fix, this recipe never fails me. Plus, I can easily customize it to my liking—add nuts, swirl in caramel, or toss in chocolate chips.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup butter, melted

• 2 cups sugar

• 2 teaspoons vanilla extract

• 2/3 cup cocoa powder

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 3 eggs, beaten

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan.

2. In a large bowl, I mix the melted butter with sugar and vanilla extract until smooth.

3. Then, I stir in the cocoa powder, followed by the beaten eggs.

4. I combine the flour, salt, and baking powder in a separate bowl, then gradually add the dry mixture to the wet ingredients.

5. Once the batter is fully combined, I pour it into the prepared pan and spread it evenly.

6. I bake the brownies for about 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

7. I let them cool completely before slicing into squares.

Servings and timing

This recipe makes about 24 brownies, depending on how I cut them. It takes around 10 minutes to prepare and 25–30 minutes to bake. In total, I can have these ready in under 45 minutes.

Variations

• I sometimes add 1/2 cup of chocolate chips for extra gooeyness.

• For a nutty twist, I mix in chopped walnuts or pecans.

• If I want a mocha flavor, I add a teaspoon of instant coffee granules to the batter.

• Swirling in a bit of cream cheese or peanut butter before baking gives a fun flavor surprise.

• When I’m feeling festive, I top the brownies with crushed candy canes or sprinkles.

storage/reheating

I store leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them (wrapped individually) for up to 2 months. When I want to reheat, I pop one in the microwave for about 10–15 seconds for that fresh-out-of-the-oven warmth.

FAQs

How do I know when brownies are done baking?

I check by inserting a toothpick in the center—if it comes out with a few moist crumbs, they’re perfect. Overbaking can dry them out, so I keep a close eye near the end.

Can I use oil instead of butter?

I can, but I find butter gives the brownies a richer flavor and a better texture. If I do substitute, I use the same amount of vegetable oil.

What type of cocoa powder works best?

I usually use unsweetened natural cocoa powder, but Dutch-processed works too—it gives a deeper, smoother chocolate flavor.

Can I make these brownies gluten-free?

Yes, I can swap the all-purpose flour with a gluten-free blend. I make sure it’s one that substitutes cup-for-cup to get the best texture.

Why are my brownies cakey instead of fudgy?

If I add too much flour or overbake them, the texture becomes cakier. I always measure my ingredients carefully and check doneness early.

Conclusion

These homemade brownies are a go-to treat that I keep in my baking rotation all year long. With a few simple ingredients and easy steps, I get rich, chocolatey squares that are always a hit. Whether I’m baking for a party, a gift, or just myself, this recipe delivers every time.