These Best Homemade Brownies are a chocolate lover’s dream, with a rich, fudgy center and a crackly, glossy top. In just 5 minutes of prep, you’ll create a treat that’s decadent, moist, and utterly irresistible.
The deep cocoa flavor is perfectly balanced with a hint of sweetness, making every bite pure bliss.
After 45 minutes in the oven, you’ll be rewarded with brownies that are soft, gooey, and melt-in-your-mouth delicious.
Whether you’re sharing them with friends or savoring them solo, these brownies are guaranteed to bring smiles. Their heavenly aroma and indulgent texture make them the ultimate comfort dessert.
Ingredients for the Best Homemade Brownies
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder (sifted if lumpy)
- 1/2 cup powdered sugar (sifted if lumpy)
- 1/2 cup dark chocolate chips
- 3/4 teaspoon sea salt
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil (for a richer flavor)
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C). Lightly spray an 8×8 baking dish (not 9×9 to avoid overcooking) with cooking spray and line it with parchment paper. Spray the parchment paper lightly.
- In a medium bowl, combine the granulated sugar, flour, cocoa powder, powdered sugar, dark chocolate chips, and sea salt.
- In a large bowl, whisk together the eggs, oil (canola or olive), water, and vanilla extract until well combined.
- Sprinkle the dry mix over the wet mix and stir until just combined. Avoid overmixing.
- Pour the batter into the prepared pan (it will be thick—this is normal). Use a spatula to smooth the top evenly.
- Bake for 40 to 48 minutes, or until a toothpick inserted into the center comes out with only a few crumbs attached. Tip: It’s better to slightly underbake than overbake.
- Cool completely in the pan before slicing into squares. This ensures clean cuts.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Perfect Pairings: Sauce and Topping Ideas
Elevate your brownies with a drizzle of warm chocolate ganache or a scoop of vanilla ice cream for a classic combo. For a fruity twist, try a raspberry coulis or fresh berries. Crushed nuts, like pecans or walnuts, add a delightful crunch, while a sprinkle of sea salt enhances the rich chocolate flavor.
Smart Storage and Reheating Tips
Store your brownies in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. This brings back that fresh-from-the-oven goodness!
Fun Variations to Mix It Up
Swap dark chocolate chips for white chocolate or peanut butter chips for a different flavor profile. Add a teaspoon of espresso powder to intensify the chocolate taste, or fold in chopped nuts or shredded coconut for extra texture. For a festive touch, sprinkle holiday-themed sprinkles on top before baking.
Essential Equipment for Brownie Success
An 8×8 baking dish is key to achieving the perfect thickness and texture. Use parchment paper for easy removal and cleanup. A sifter ensures your cocoa and powdered sugar are lump-free, and a spatula helps smooth the thick batter evenly in the pan.
Common Questions Answered
Can I use a 9×9 pan? Stick to an 8×8 pan to avoid overcooking. What if I don’t have olive oil? Canola oil works just as well. How do I know when they’re done? A toothpick should come out with a few crumbs, not clean. Better to underbake slightly than overbake!
Best Homemade Brownies
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder sifted if lumpy
- 1/2 cup powdered sugar sifted if lumpy
- 1/2 cup dark chocolate chips
- 3/4 teaspoons sea salt
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil
- 2 tablespoons water
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 325°F. Lightly spray an 8×8 baking dish (not a 9×9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
- Sprinkle the dry mix over the wet mix and stir until just combined.
- Pour the batter into the prepared pan (it’ll be thick – that’s ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it’s better to pull the brownies out early than to leave them in too long). Cool completely before slicing.
- Store in an airtight container at room temperature for up to 3 days. These also freeze well!