These easy homemade chocolate brownies are fudgy and made from scratch. Mixed in just one bowl with melted butter, cocoa powder, and dark chocolate chips, they bake up better than any box mix. Ready in 30 minutes!
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After discovering my son's food allergy a few years ago, I really dove into baking. I tried many recipes to come up with the "best-of" this or that treat, but it took a while to get that perfect brownie recipe down.
I wanted something as easy as a box mix, with a consistent turnout, the perfect chocolate flavor, and not too gooey but not cake like either. If I had to compare these to a box mix, I would say they are similar to Ghiradelli's Dark Chocolate Brownie Mix.
Easy 30-Minute Brownie Recipe
These easy homemade fudgy brownies are the result from all of my experimenting. They have become one of my kids most requested treats. Whenever I bring a batch of these brownies somewhere to share they never last long!
I don't serve dessert every day, but on Fridays I always like to bake a sweet treat to celebrate the end of the school and work week. This recipe is simple enough that your kids can help. It is not complicated and requires just a few dishes, which to me is just right for a Friday or weekend treat.
Ingredients You'll Need
Make homemade brownies with just a few basic kitchen staples you likely have in your pantry and fridge.
- Butter: Unsalted butter melted and then cooled.
- Granulated Sugar: Precisely one cup. Too much and it will be too sweet, not enough and the brownies will not be sweet enough.
- Vanilla Extract: Adds flavor depth that enhances the chocolate taste.
- Eggs: Two large eggs provide structure and moisture.
- Baking Soda: Just a touch helps give the brownies their perfect rise. (Note: Omit the baking soda and add ½ teaspoon baking powder if you are using Dutch-process cocoa powder instead).
- Salt: Table salt is used.
- All-Purpose Flour: I prefer to bake with unbleached all-purpose flour.
- Cocoa Powder: This recipe uses natural unsweetened cocoa powder, for a deep chocolate flavor. I usually have Hershey's or Nestle's Cocoa Powder on hand.
- Dark Chocolate Chips: I really like using Hershey's Dark Chocolate Chips in this recipe. They melt just the right amount. You can also use milk or semi-sweet chocolate chips. You want to use a chocolate chip that still tastes sweet.
- Please see recipe card at bottom of page for exact measurements and instructions!
How to Make Brownies
These chocolatey brownies are made in one-bowl and take less that 10 minutes to mix up. A simple brownie recipe that even beginner bakers can make. Recipe card and instructions at bottom of page.
- Preheat oven to 350°F. Line a 9" X 9" metal baking pan with parchment paper or aluminum foil. Melt butter on the stove-top or in the microwave in 20 second intervals. Set butter aside to slightly cool.
- Whisk together melted butter, sugar and vanilla. Whisk in eggs, mixing until fully incorporated. Tip: Be sure butter mixture is not too hot before whisking in the eggs, otherwise you risk cooking the eggs.
- Add dry ingredients (baking soda, salt, cocoa powder and flour) to wet ingredients. Stir until incorporated into batter, avoid over stirring. Fold in chocolate chips to the brownie batter.
- Batter will be thick. Spread batter into prepared pan and bake at 350°F for 25-30 minutes. Allow brownies to cool for 30 minutes before cutting into. Enjoy!
What Kind of Pan is Best for Baking Brownies?
The type of pan that you use to bake the brownies does matter due to heat transfer and conductivity. For the absolute best texture, metal pans are the ideal choice. Brownies will bake nicely whether you choose to use a dark or light-colored metal baking pan.
- Metal Baking Pans: Whether you use dark metal or light-colored aluminum, metal conducts heat rapidly and evenly. This gives you those perfectly set edges and a dense, fudgy center.
- Glass or Ceramic Baking Pans: Glass and ceramic pans are much slower to conduct heat than metal. In fact, it takes over three times as long for a glass pan to heat up compared to aluminum, although it will retain heat longer. This means that if you bake in glass, the cooking time will be longer, which risks burnt edges.
How to Tell When Brownies are Done
Here is exactly what you should look for to know that your brownies are perfectly baked:
- The Edges and Top: The batter should be pulling away from the edges of the pan, and the top of the brownies should be mostly set.
- The Toothpick Test: When you insert a toothpick into the center, it may have some melted chocolate chips and crumbs on it, but it should not be covered in batter.
- Don't Overbake: If the toothpick comes out completely clean, the brownies are likely overbaked!
Remember, brownies will continue to set as they cool, so don't be afraid to pull them out when the center still has a little give.
Storage & Serving
Serving: Serve brownies at room temperature or slightly warm. Pairs well with a glass of ice cold milk. Serve brownie a' la mode with a scoop of Blue Bell Vanilla Ice Cream for a real treat.
Storage: Store brownies on the counter at room temperature covered tightly with foil or in an airtight container for up to three days. To preserve freshness, transfer to airtight container in the fridge. Brownies tend to dry out after several days of storage.
To freeze: Wrap brownies in aluminum foil or individually in plastic wrap and then place them in freezer safe tin or Ziploc bag.
📖 Recipe
Easy Homemade Brownies
Ingredients
- ½ cup unsalted Butter, melted and cooled
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup All-Purpose Flour
- ½ cup Cocoa Powder (unsweetened natural)
- 1 ½ cups Chocolate Chips*
Instructions
- Preheat oven to 350°F. Line a 9"X9" square metal baking pan with parchment paper or aluminum foil.
- Melt butter and set aside till cool.
- Whisk together butter, granulated sugar and vanilla extract in a large mixing bowl. Gently mix in eggs, stirring until fully incorporated. Avoid over-whisking eggs.
- Add dry ingredients (baking soda, salt, flour and cocoa powder) to wet ingredients. Stir until combined. Fold in the chocolate chips. Batter will be thick.
- Spread the brownie batter into the prepared pan. Bake at 350°F for 25-30 minutes. The brownies are done when the edges are set and the top is slightly puffy. A toothpick inserted into the center should come out with moist crumbs attached, not clean. Let cool in the pan for 30 minutes to set before cutting.
Notes
Nutrition
Recipe adapted from Something Swanky.
FAQ
Can I use Dutch-process cocoa powder?
Yes, with a recipe modification. Omit the baking soda and add ½ teaspoon of baking powder to the brownie batter.
Can You Bake These Without Chocolate Chips?
While I don't recommend skipping the chocolate chips, as they are crucial for the recipe's signature texture and moisture balance, you can make it work in a pinch. To prevent the brownies from drying out, add 1 to 2 teaspoons of neutral oil to the batter to replace the lost fat, and reduce the baking time in a standard 9x9-inch metal pan to 18-20 minutes.
Can I use a different size pan?
Yes, if you don't have a 9" square pan an 8" square pan will work. It may just need to bake for a few extra minutes.
Can I double this brownie recipe?
Yes, this recipe doubles well in a 9 x 13-inch metal pan. Cooking time will increase slightly. I recommend doing the toothpick test to make sure they are fully cooked.
Why are my brownies cakey or dry?
Here are a few reasons that might have happened:
- Over-measuring: Using more cocoa powder and flour than called for is the most common reason. This happens when you scoop the measuring cup into the bag, which packs the dry ingredients down. You want to "spoon and level" the flour and cocoa powder into the measuring cups.
- Baking Time: Baking too long can lead to dry brownies. They are done when the edges are set and a toothpick has moist crumbs, if the toothpick is dry the brownies are overbaked.
- Over-mixing: Whisking too much air into the eggs creates a "cakey" lift. Avoid over-mixing the eggs and stir just until combined.
- The Pan: Glass pans hold heat longer and can dry out the edges before the center is set. If you use glass, I recommend lowering the oven temperature to 325°F and adding a few minutes to the baking time. Dark metal pans will also cook faster, check the brownies for doneness around the 20 minute mark.
They homemade brownies have become a reader-favorite here at My Texas Kitchen. To me, there is just something that tastes so much better when you bake brownies from scratch. Maybe it's the freshness and quality of the ingredients, or maybe it's the time, effort and love that go into them.
Either way, I hope y'all enjoy this simple brownie recipe! Thank you for reading and visiting My Texas Kitchen.
Alaine
Recipes you may also enjoy:
- 1886 Chocolate Buttermilk Cake
- Bourbon Chocolate Chip Cookie Bars
- Peanut Butter Chocolate Chip Cookies
- Coconut Oatmeal Chocolate Chip Cookies
Originally published in Aug 2022. Updated in June 2026 with additional FAQ and tips.
Liz says
Awesome recipe!! I made this for my brothers and parent, as well as my bestfriend. They all loved them! Nice and thick, as well.
Alaine says
Thank you! So glad everyone loved the brownies. I love how easy they are to make!
Shaddai says
MMMmmm these were so good. I like these because they aren't super fudgy and you can taste the chocolate chips in every bite.
Madison says
Is it unsweetened cocoa powder?
Alaine says
Yes it is.
Angela says
Made these tonight. They were perfect.
Troyce Denee Tucker says
I doubled, added my vanilla cookie protein powder, homemade marshmallows and baked in a glass dish. It was delicious!!! The whole family loved them!
Alaine says
Yum, Sounds really tasty! Thanks for sharing!
Grace V says
These were absolutely AMAZING!! I brought these to a potluck. Everyone loved them!
Rebecca M says
Easy, fudgy, and delicious. I reduced chocolate chips to 1 cup and added 1/2 cup pecans. I will definitely make again!
Alaine says
Yum thank you for sharing!
Kristin Deel says
Oh good does that mean it’s more cakey? I need a good recipe and I like those better.
Gretchen B. says
Can I add nut to this recipe or would it be to much texture?
Nancy says
These were wonderful brownies. Was enough to share with the neighbor. Why would you ever want to buy box brownies again? Thank you! This is a keeper!
Ashley says
Nuts would be divine if that's your vibe! Hope you absolutely love them! xoxo
Kristin says
Absolutely delicious and perfect! I used a glass dish so I baked it at 325 for what ended up being 40 minutes. I also used semi sweet chunks! Really nice chocolate flavor!
Alaine says
Thank you so much!
Ashley says
Too sweet or chocolatey to me and hubby we used Hershey cocoa powder and semi sweet choco chips, and I didn't use as many chocolate chips either. Any advice to not make it as sweet ? I'm assuming less sugar but idk.
Kimberly says
Such an easy recipe to make, especially when you have all the ingredients on hand. I used an 8x8 glass pan and did 325 degrees as suggested at about 35 minutes. Husband said these were the best brownies he’s ever had!
Alaine says
Yay! I'm glad y'all enjoyed them!
Nadya Royce says
Mine turned out great! The batter really thickened up to the point I could almost call it dough so I did have to add about a fourth cup of hot water to loosen things up. So that’s something you can do if it gets too thick for you to mix!
Steph says
Very good brownie recipe, I made these 6 beers in at 10pm and they came out veryy good. If I can do it so can you, I believe in you! Family loved them, even the next day when no beer in system
Alaine says
Haha this cracked me up! Thank you and happy to hear they were enjoyed by all.
Jess says
I made these after finding this recipie, I wanted brownies but also my Italian TeTu (chocolate spice) cookies...so I just added in the zest of a clementine, 1/4 tsp of cinnamon and 1/4 tsp cloves and OMG - perfect Orange Spice Brownie ❤️
Alaine says
Jess, these sound amazing! Thank you for sharing, I love hearing how everyone uses the brownie recipe.
Kristin says
These are beyond the best brownies I’ve ever had!!! I didn’t even have the chocolate chips and still the whole pan got eaten first night!! Perfect recipe, thank you for sharing 🙂
D says
This recipe is so easy and produces the best brownies. Everyone loves them and they freeze great too. Thank you.
Hazel W says
LOVED THESE! They are amazing and we use this recipe every time. SOOOOOOOOOOOOOO GOOD ❤
Alaine says
Thank you Hazel 🙂 Love to hear!
edwina lucas says
Delicious my husband loved them as well I had all the ingredients added walnuts for extra scrumptious gave in to my craving soon as found this recipe can't wait to share with my children and grandchildren Happy Holidays.
Alaine says
Thank you Edwina! I bet they were tasty with walnuts. Merry Christmas to your family as well!
A.L. says
First time making homemade brownies. They turned out ok, too much of a dark chocolate/bitter flavor for my taste. I even reduced the chips to 1/2 cup ( I used Ghirardelli mini chips). Not sure how to adjust the flavor..maybe more sugar or reduce cocoa to 1/3 cup? Otherwise brownies set well, had a good texture and I appreciate the simple ingredients.
Katrina says
Maybe use milk chocolate chips versus the dark chocolate ones.
Laura says
I made these this afternoon. Everyone loved them! I love how simple they are to make. Awesome recipe! Thank you for sharing.
Anne Mark says
These were just delicious!! I thought there was a bit too many chocolate chips but my granddaughter reminded me that there’s never too much chocolate! Thanks for a super quick and easy recipe that is just wonderful!
Alaine says
Love that, what sweet memories, too cute. Happy y'all enjoyed the recipe 🙂
Sarah says
Could I sub some of the chocolate chips for white chocolate chips and do a mixture?
Alaine says
Readers have told me they have used a mixture of white and chocolate chips and it was delish. I personally have never tried that, but based on their feedback I would say yes.
Amy says
I tried a few recipes, this one is the best. Came out perfect.
Margarita Galindo says
Can I use less sugar?
Danielle says
Very good. Fyi making them without chocolate chips works great as well.
Laura says
Absolutely delicious! I am an die hard boxed brownie fan, and I was hesitant to make from scratch. However, these turned out perfect and I will definitely make again!
Pam says
This was the best brownie recipe from scratch I have ever made. I added walnuts and it put it over the top. So light! Delicious! I love the option to double or triple the ingredients for a larger batch.
Thank you!
M says
I made these last yummy brownies last night in an aluminum 9 x 9 in pan with parchment paper. They were delicious. I personally love how your recipe makes them the PERFECT hybrid that’s a fudgy yet lofty consistency. So many brownies have either overly gooey/fudgy centers or alternatively are too much like a chocolate cake. Thank you for sharing this well-tested and perfected recipe.
Kathleen Y A says
I am baking these right now. I added a teaspoon of espresso to the batter. Thanks so much smell wonderful.
Vicki says
Amazing brownies but I doubled it and baked it for 30 minutes and they were still very gooey and raw so I had to bake them another 20 minutes.
Maddy says
I don't usually write reviews but these are the best brownies I've ever made! The batter was extremely thick and hard to spread in the pan but they turned out perfect and are honestly even tastier the next day.
Fire says
My first time making homemade brownies and this recipe was easy and delicious!Thank you!!!
Vicki H says
Absolutely easy to make and absolutely delicious!!!!
Robin WW says
These are the best brownies I have ever made. I used 1 cup of Ghiradelli Semi Sweet chips and 1/2 cup of plain M&M’s. My family loved them and they are my new favorite dessert! Thank you for sharing your recipe 😃
Alaine says
Sounds delish and so fun! I know my boys would love them with M&M's. Thank you!
Ashley says
I made these yesterday with my 7 year old and they turned out great. I had an 8×8 inch pan and it baked for about 40 minutes (were underdone at 30 min mark). Delicious and easy to make, will be making these again!
Nicole says
Thank you for the recipe. I followed it exact except didn't add chocolate chips. Delicious. Had a crispy exterior and fluffy not too dense centre. Love the simple ingredients in one bowl recipe but still deliver on taste.
Shalei says
Very simple and easy and also very very delicious thank you for sharing your recipe my family loved them.
Will Lee says
Simple & delicious. I doubled the batch and modified (very slightly!) based on available ingredients. My sons devoured both batches. Best. Brownies. Ever.
Alaine says
Thank you! Sounds like my boys, so glad y'all enjoyed the brownies!
Abigail says
Tasted super good they were darker than picture. Other than that I loved them
Alaine says
Dark cocoa powder will make the brownies darker :). I'm glad you loved them!
Rebecca says
These brownies are delicious! I made them today and shared them with my neighbors, they all loved them, not 1 brownie was left, such a great recipe, thank you for sharing. This will be my go to recipe 😋
Alaine says
Awesome to hear! Baking to share is the best. Thank you!
Amanda says
I really like them even those we weren’t suppose to not take away the chocolate chips they were really good even with out them
Kim says
My family and I LOVE these brownies! It is my new go-to recipe. Wondering if I could make these in a sheet pan so I can make a larger batch that isn’t so thick for my son’s class? I assume I could but for a half sheet, would a double batch be enough or would I need more?
Thanks so much for sharing this recipe and your feedback. 🙂
Alaine says
That's a great idea for a class. I think a double batch would work for a half sheet pan and the cooking time would be half or even less. For a full sheet pan, I would think it would need to be quadrupled. Sorry didn't see this for a few days, busy with all the end of season activities myself.
Shannon says
I have made these twice, once with regular cocoa and semisweet chocolate 🍫 chips and once with Dutch cocoa and dark chocolate 🍫 chips . Both were amazing 😻 but I liked the dark chocolate 🍫 chips and Dutch cocoa better. Thanks 🙏 for sharing your recipe with us! I will definitely make these again!
Alaine says
Shannon, so glad you enjoyed the brownies! Thank you for sharing, sounds like a perfect combo.
Anna says
Can I double this recipe and use a bigger pan?
Alaine says
Yes I have successfully doubled this recipe before. Increase the cooking time and I'd recommend watching it closely and covering with foil if it is browning too quickly.
Piper says
Why is a glass pan not recommended?
That is all I have.
Alaine says
It takes longer for the glass to heat up, which can lead to uneven baking, and it will definitely take longer to bake. Since glass is all you have, some things you can do would be to reduce the baking temperature by 25F, increase the time and cover with foil if they start to brown too much.
Ashley says
I added almond extract as well. 1 tsp. Super good
Eng says
Excellent recipe, this will be my brownie recipe for now on
Bailey says
Can I add walnuts to the recipe?
Alaine says
Yes you can add chopped nuts or sprinkle on top. If you mix them in the batter, I would start with just 1/4 c. as the batter is kind of thick.
Sue says
Just made these brownies, I add walnuts and caramel sauce and swirled it on top and sprinkled mimi chocolate chips on top. A Valentine treat in heart shaped pan, yummy!
Alaine says
Sounds divine! I bet someone really enjoyed that treat, thanks for sharing!
Amber Dial says
So I made them and they came out in cake form I don’t know what I did wrong
Alaine says
Did the chocolate chips possibly melt before baking? That is one of the only things I could think of.
ellen says
i just made them and totally did it with baking powder instead of baking soda, wondering if it’ll make a difference and if that’s what maybe you did accidentally?
Mark talanca says
I made these for my wife and she likes them very much thank you
Alaine says
Thanks for letting me know, glad to hear she enjoyed them. You're welcome!
Malika says
These brownies are FANTASTIC.
Any idea on how to adjust the recipe to fit a 9x13 pan? I tried it as is and it was almost not enough batter for the pan without doubling. Thanks!!
Alaine says
Hi there, thank you! Yes, you would need to double the ingredients to make a 9X13. On the recipe card there is actually a button that says '2X' and if you hit that it will calculate it out for you. Cooking time will increase by 10 minutes or so.
Kathy Neff says
Maybe she used a mixer and you should never use a mixer when making brownies otherwise they will turn out cake like.
Elissa Davis says
Made these with my 12yr old daughter last night and they turned out WAY better than we expected! I have a horrible track record in the kitchen, making things for scratch, but this recipe was easy to follow and they were PERFECT!!! The only tweak we had to make was when we realized we were out of baking soda, so "Auntie Google" told us we can use 3X the amount of baking powder, then cut the salt in half.
Thank you for this recipe!! We'll be using it again and also we will be checking out your other recipes!
Alaine says
Yay, so happy to hear! Thank you, I love messages like this 🙂 Hope y'all do check out some of my other recipes in the future!
lysz simmons says
i was looking for a sweet treat and craving brownies! luckily i had all the ingredients for your recipe. they came out great and it was so easy! this is my new go-to homemade brownie recipe!!
Alaine says
Awesome, so glad you enjoyed the brownies! Love to hear they will be your new go-to recipe, thank you!
Faith says
The brownies can put perfect 🤩 they are amazing and I think my family will love it at the family potluck
Alaine says
Yay! I hope your family enjoyed them! 🙂
Nina Lane says
Great brownies!! These are so easy, and they come together quickly with stuff I had. Do you know if they work with gluten-free flour?
Alaine says
Hi Nina - I checked and haven't had any readers tell me they have made the brownies with gluten free flour. Since the recipe just uses 1/2 cup of flour, I really think it would work. I need to try it out myself. Thank you!
Brooke says
The recipe says they don’t turn out without chocolate chips, but I made them without the chocolate chips and the texture was perfect.
Alaine says
Hi Brooke - thanks for letting me know they turned out! I'll have to update my post.
Brooke says
No problem! Without the chocolate chips I baked them in a 8x8 pan on 350 for 25 minutes! Delicious!!
Michelle says
Can I use semi sweet chocolate chips? Or eliminate or cut the amount in half?
Alaine says
Yes, you can use semi-sweet chocolate chips. I would not reduce or eliminate the amount of chocolate chips or it will result in really dry brownies. In this particular recipe, they melt and help add some texture.
Dana Castiglione says
10/10 on this recipe!! Easy and simple with a phenomenal outcome!! I used a 9x9 metal pan and cooked 25 minutes next time will check at 20 min we like it a little gooey over here!! Thanks for the amazing recipe will continue to use! 🙂
Zach says
I just made these brownies and they turned out great thank you for the wonderful recipe 10 out of 10
Alaine says
You're welcome! Glad you enjoyed the brownies.
Debra B says
I was thinking about making these with chopped Andes mints instead of chocolate chips to make them mint brownies. Do you think that would work ok?
Alaine says
That sounds delicious and now I want to try it too! I think it would most likely work, but since I haven't tested it, I can't say for certain. Thank you for the comment and I will be adding it to my recipe testing docket. Would love to know if you do go ahead and try it.
Lucy says
Ma’am!!!!! These brownies hit every craving I had, not only were they delicious but super easy to make. I literally have every ingredient in my pantry at all times. I will make for my family, my friends, and even my employees. Chocolate heaven!!!!!
Alaine says
Haha awesome, thank you! I keep all ingredients on hand for these brownies too. Never know when you'll get the urge to whip up a batch! Glad you enjoyed!
V.A. says
I make healthy choices mostly, but sometimes, you just need something good and chocolatey. These were quick to pull together and so tasty! I only had mini chocolate chips on hand, so that made a tiny texture difference, but the rich taste was so good! Thanks for sharing!
Alaine says
Life is all about balance! Thank you! Happy to hear you enjoyed the brownies.
Mike says
Really easy to make and they tasted great! I was looking for an easy go to recipe, after I tried a couple others that didn’t turn out great. Definitely going to use this going forward. Thanks!
Alaine says
Glad to hear! Thank you!
Layra says
It says just 1/2 cup flour and 1/2 cup cocoa. Is that enough for the recipe?
Alaine says
Hi! Yes that's correct - just 1/2 c. of flour and 1/2 c. of cocoa powder.
Alaine says
Hey there - it sounds like your eggs got "scrambled" in the batter. This can happen if you add an ingredient that's too temperature hot (in this case possibly the butter) just FYI.
Maggie says
Absolutely DELICIOUS. I questioned the amount of flour and the melting of the butter etc etc. it barely filled up my 9x9 pan and when I took them out after 24 minutes they looked dry and overcooked.
BUT
I have never tasted a better brownie I was so impressed, I will never buy another boxed brownie mix in my life. These are my go to forever!
Alaine says
Wow, I feel honored by your comment! And I love your honesty haha I get quite a few messages asking if it's really just 1/2 c. of this and that. Hopefully this feedback will help others too, thank you!
Johana Tedesco says
The best brownies! I made them today for my husband and my son, and they absolutely loved them!
Alaine says
Yay, love to hear this! Thank you for sharing!
Allison says
These are truly the best brownies I've ever made!
The recipe was simple. I used a ceramic baking dish (ie not metal) and the baking time was very similar (maybe 2 minutes more than the recipe stated).
I added chopped walnuts to half of the batch (pressed in after depositing into the pan) as my partner loves them (and others in the family do not).
So very good!
Thanks for this recipe!
Alaine says
Yay love to hear that! And thanks for sharing the cooking time in a ceramic pan. The addition of nuts sounds delish!
Brittany says
I made them in a cast-iron skillet for 20 minutes, came out perfect.
Alaine says
So glad to hear, thank you for the review!
Emilliana says
They were great!! I loved the moistness and the consistency and it was so easy. I was so surprised it was all without milk/water. Thanks.
Jordan L. says
I was craving some brownies and found this recipe and they were phenomenal! Although I didn’t have a metal 9 x 9 pan, I did have a round 8 1/2 inch cake pan that I used instead lol! It did take about 30 minutes, but came out beautifully! I also used about a cup of the Ghirardelli, dark chocolate chips because it was all I had left!
Alaine says
Love a cake pan of brownies 🙂 Thank you!
Carrie says
I wanted to try a homemade brownie recipe and found this one. It was easy and they taste absolutely delicious! I love brownies that are a little soft on the inside and little crispy on the outside and these are just that.
Ro says
This is the perfect brownie recipe! SO good and couldn’t be easier! I will only make these from now on! Thank you!
Tammy says
I want to ship to my son. How long can they stay out? How best to store and enjoy daily?
Thank you
Alaine says
They are best out at room temperature for 3-4 days. Any longer than that and I would recommend to freeze or store in the fridge.
For shipping, let them cool completely and then wrap them really tightly with plastic wrap and maybe even a layer of foil. Vacuum sealing would also work. Then put them in a tin or airtight container. I've shipped cookies and we always put a couple marshmallows or a slice of bread in with it to help them stay fresher, I think it would work for brownies too. Hope that helps, thank you!
Sara says
These are the best! I use Ghirardelli milk chocolate chips, and they’re the best brownies I’ve ever had.
Alaine says
Love to hear that, thank you!!
Esther says
Yay, I think I found my go-to brownie!! (bye bye box brownies...) I was craving them (badly) today and this recipe seemed hassle-free (number one priority when the cravings call.) I did leave out the chocolate chips due to not having any on hand, and even then, they were still delicious so I imagine next time when I add them I'll be in heaven. I baked them at 350 with an 8x8 and 35 minutes was the perfect time for my brownies. They were moist on the inside and crispy on the outside, and the chocolate-y-ness was exactly what I was looking for.
Alaine says
Yay, so glad you enjoyed the brownies! So much better than boxed brownies 🙂
Ruth says
I have't made them yet because I don't have chocolate chips so thank you for letting us know you made them without the choc chips and they still turned out good
Jenna says
These are SO good!! Way better than a box mix! My son who loves brownies as much as I do agrees 😂 I used a metal 9 inch pan with parchment and it took about 34 minutes for them to be perfect- crispy on top and edges but still gooey in the middle. I had 3/4 cup Belgian chocolate chunks so I used those and then a mix of milk chocolate and semi sweet chocolate chips for the other 3/4 cup. Delicious!!
Alaine says
OMG the mixture of chocolate you used sounds so delicious! So happy you and your son loved the brownies 🙂
Gina says
Just made these brownies tonight for my husband since I was craving something chocolate. I always made brownies out of a box but this time I wanted to try a home made recipe and boy are these good! I made everything the way it says except I just used a cup of mini chocolate chips and they came out perfect! I can’t wait to make these again! This is going in my recipe collection book.
Grace says
I would say this recipe is a 10 out of 10 for flavor. I would touch on the fact that if you use these proportions, you will have a very small brownie so I would suggest doubling the proportions when making the recipe if you’re trying to feed more than a 6x8 ish tray.
Felicia says
Hello!
I followed your recipe, but my brownies turned out to have more of a cake texture?
When I melted the butter, I may have not let it cool off long enough due to being impatient? I'm not sure if that was the reason.
Regardless of that, they were still very tasty!
Laura says
These are the best brownies I have ever made and they’re so easy!
Nikki says
Super yummy and comforting! Been craving brownies. Made in a glass pan just fine. Followed the suggestions from another post and dropped the temperature to 325° and baked for 50 minutes. Will be making again.
Ashley says
I substituted half of the butter with unrefined virgin coconut oil, and a splash of coconut extract. They taste like an almond joy! So good!!
Alaine says
Hi - The recipe card is at the bottom of the page with full ingredient measurements and instructions. Added a note by ingredients so no one else would get confused by that.
Marilee says
Super duper yummy! I was a little scared at first bc they seemed to not be cooking right at first and I had never made brownies from scratch! After all, they were delicious and really easy to make!! Definitely recommended for a quick, easy, super yummy dessert!
Lucy says
Easy to follow and VERY strong chocolate flavor. Was a small batch I would suggest doubling the recipe if you are bringing it to any sort of gathering!
Samantha says
Omigoodness...I wasnt sure if I was going to like this recipe once I discovered chocolate chips were crucial to getting the desired finished product. However, I wasn't disappointed. I actually had a "boxed" brownie mix that I gave away [because I wanted to make this recipe.] So glad I did. And I can pronounce EVERY ingredient that went into it. I added walnuts and wha-la. These were perfect!!
Thanks for sharing your recipe.
Kelsey says
These came out perfect! Way better than store bought brownies, and my kids love them! I don’t have a metal pan/dish for baking, so I used a glass 9x13 (since I doubled the recipe) lined with parchment paper and baked at 325 for 45 mins.
Malika B says
These are phenomenal! Stupid question but how would the recipe be adjusted for a 7”x11” pan? Thank you for your help and the wonderful recipe!
Alaine says
Thank you so much! For a 7x11 pan just make the recipe as written, no need to change the amounts of ingredients. I would just pay close attention to the baking time, as it could take a few minutes longer.
Lisaaaaaaaa says
OMG THESE BROWNIES ARE SOO GOOD!!!
Michaela says
These are so good i made them for a party and everyone loved them!
Sarai says
These were AMAZING. They had the perfect amount of gooiness…I was surprised! I had substituted the sugar for coconut sugar and lowered it slightly and used 2 TBSPS of apple sauce instead of eggs, and these were perfect! Thank you for this amazing recipe.
Alaine says
Thank you! And thanks for sharing your substitutions, that always helps others.
Dorian says
This recipe was awesome. I used a glass pan and followed your directions for lengthening the bake time. During the mixing process the batter initially seemed ‘watery’ so I just kept on mixing and it soon smoothed out perfectly. A very nice, rich brownie for a chocolate lover.
Thank you!
Breundis Young says
Serious the best brownies I’ve ever had !!! I usually have to tweak the recipe just cause I have ideas lol. I halved the recipe and instead of using all granulated white sugar I did maybe 1/4 of brown sugar maybe equivalent to 2-3 tablespoons. I also added 1/8 espresso powder. I used Nestle semi sweet chocolate chips and these were SO GOOD. The perfect “brownie” in my opinion
Alaine says
Thank you! I'm so glad you enjoyed the brownies.
Ellie says
I really like this brownie recipe. I’ve done it a handful of times but these past couple of times my center has sunk a bit, leaving higher edges. I wish it was uniform throughout. Any idea why this is happening?
Thanks for a great recipe :)!
Alaine says
Hi - It could be the center is a little bit underbaked, and it is heavier so it sinks. You could try cooking them a little bit longer and cover them with foil at the end if necessary.
It could also be due to uneven oven temperature, if you think that could be the issue, you can reduce the temperature by 25F and cook longer. And if you use parchment paper, the sides can stick a little higher on the initial rise, making the center look really sunken in. I'm glad you enjoy the recipe!
Oh and one other thing would be if they cool too fast they could sink, you don't want to set the pan on a cold surface, like granite countertops, put it on a wire rack instead.
Ellen says
With your permission, my family will be referring to these as “WW3 Prevention Brownies.” My husband found and eat a brownie my daughter had been saving and of COURSE the betrayal was not discovered until 10pm (well after closing time in our rural area). I pulled out several cookbooks including my tried and true, never-fail red checkered cookbook only to find I didn’t have the ingredients. I pulled out my iPad and found your recipe and am happy to report, not only did I successfully make my very first from scratch brownies-I made my very first from scratch brownies and they were an absolute hit! Thanks to you, I was the hero of the night. Thank you!
Alaine says
This gave me a chuckle to wake up and read as I know the struggle of not having anything open after 8PM lol. I am so glad a crisis was averted!! I'm really glad the brownies were a hit too!
Britt Munoz says
My 11 year old loves to bake, and after trying multiple brownie recipes that didn’t quite hit the mark, we finally found the one! We’ve made this recipe three times now, and each time it’s turned out absolutely delicious.
First time: We used semi-sweet chocolate chips, good, but not quite the rich chocolate flavor we were after.
Second time: We switched to Hershey’s Special Dark chips, and wow, so much better!
Third time: We used the Special Dark chips again and added a teaspoon of instant espresso powder. Chef’s kiss!
We also started adding about 1½ tablespoons of water to the batter on the second and third tries, and it made the brownies noticeably more moist.
This recipe is officially a keeper in our house! Thank you for sharing it!
Alaine says
Thank you for sharing! I love the testing notes, sometimes I use a little too much cocoa powder and have added a little bit of milk to the batter. Espresso + water is a great idea, I think I'll add that to notes for others as well.
Maxwell says
Dang it! The amount of ingredients were at the end of the webpage!! No wonder it didn’t turn out right. I was like, she must be doing everything by eye now, so I will try. Please put all amounts of ingredients at the beginning. Some of us are on our phones.
Michelle C says
Click the jump to recipe button.
Blooming26 says
I’m pregnant and “needed” chocolate stat. I was craving chocolate cake, but thought a good brownie recipe could do the job, and I can confirm this absolutely hit the spot. The chocolate chips made it fudgy and delicious, but the edges had a crisp = perfection. I did cook mine a bit longer due to using a different pan - but it still turned out great. Thank you!
Alaine says
I'm glad this cured your pregnancy chocolate craving! I have a chocolate cake with fudge icing, 1886 Chocolate Cake, that is easy to make and people love, if you ever need a chocolate cake recipe to try. Thanks for the review!
Gladys says
These are far more delicious than the high end box version! Will be on repeat!
Alaine says
Thank you, Gladys!
Sam says
I’ve made these 3 times.
The first time, I followed the recipe and they were great.
The second and third time, I had two bananas that were ready for baking, so I threw them in with the wet ingredients. I tweaked the dry ingredients slightly, and the brownies turned out delicious! We threw some ice cream, whipped cream, and chocolate chips on top…yum!
Alaine says
Yum I love hearing how everyone tweaks the recipe. I'm glad you are enjoying and thank you for sharing!
Asher says
It’s amazing! Super fudgy and super duper easy 🙂
Mag says
Is the butter salted or unsalted? Thanks.
Alaine says
Unsalted butter
anna says
i use dutch cocoa powder, a pinch of espresso powder, and chop up a salty chocolate bar from the HU brand (i think that's the name) as the chocolate chips. absolutely the best brownies ive ever had from bakery, store, or even made at home. i love the rich dark chocolate taste, so i always have to double the batch haha. i only wish there was a translation to grams on this recipe <3
Alaine says
Sounds delish! This has been a way more popular recipe that I expected, because of that I do intend to update and include weight measurements (adding to my to-do list).
Jeanne says
Thank you! Exactly what I was looking for!
Angelica S. says
Very easy recipe to follow. I will never buy box brownies again! SHOW STOPPER!
Alaine says
Love it, thank you!
Kristina says
This recipe is PHENOMENAL!! Came out just right. I didn't have Nestle Cocoa powder on hand so I had to sub it for Ghirardelli but still delicious. Very easy and comes together quick. Wish I would've made a double batch! This will definitely go in my rotation of sweet treats. Thanks for sharing!
Salsabiel says
Made these 2 days straight. So good!!!
Jess McLaughlin says
These are the absolute BEST BROWNIES I HAVE EVER EATEN!!! And I love that they are super easy to make. I did alter the recipe a bit, however. I omitted the chips, browned the butter before adding, and added 1/4 cup plain brewed coffee to account for loss of liquid.* I also used self rising flour instead of all purpose+salt+baking soda. *This was added to a double batch!*
Thank you so much for this awesome recipe!! 10/10 will make again and have already shared it with my closest friends!!!
Alaine says
Thank you for sharing! I've got to try them with browned butter, yum. Glad you enjoyed 🙂
Alexander says
This was a really great recipe, and my family and I enjoyed the brownies so much. Thank You!
Brianna Bueno says
How would it work if I wanted to add pecans? Also if I’m using a 9x13 metal pan what would I preheat oven to and how much longer for the cook time?
Alaine says
Hi Brianna - You can sprinkle some chopped pecans on top of the brownies or mix them in. For a double match in a metal pan, you can bake them in a preheated oven at 350F for ~40-45 minutes.
Nathan says
They are so good
Erin says
These are the best homemade brownies. They were rich, chocolaty, buttery, and chewy! The kids all said they were the delicious.
Tiah Greenfield says
I’ve used this recipe so many times and it never fails! So many compliments every time and my family LOVES them. We personally think they taste the best when they’ve cooled down. Thank you for sharing!
Alaine says
Happy to hear that! Thank you for sharing.
sarah says
so good! hits all the right spots and super easy to make.
Mary says
These brownies are AMAZING! I will never buy a box of brownies again!! I followed the recipe exactly*. Since we are celebrating our family Christmas tomorrow I did *1/2 cup semi sweet chocolate chips, 1/2 cup of white chocolate chips and 1/2 cup Christmas M and M’s. I baked it for 30 minutes and they came out PERFECT! Thanks for a great recipe! Happy New Year to everyone.
Alaine says
How fun and festive! I'm glad you found the recipe and that y'all loved the brownies 🙂
Brianna Bueno says
Would I be able to use this recipe but for sugar free brownies? If so what do I have to change?
Alaine says
Hi Brianna - I have never tried this recipe with sugar substitutes. I did a little bit of research and see that allulose is recommended as a sugar substitute in this type of recipe. If you use this, you'll want to lower the baking temp to 325F and it says that it will take longer to set, i.e. the brownies will be very gooey. Again, I haven't tried this out myself.
Keila says
Yum! Made these on new years for me and my boyfriend, delicious and simple <3
Needa says
These came out cake like rather than brownie texture so I'm not sure what I did wrong. I'm guessing over mixing maybe?
Ava says
I actually, really really love your brownies
Alaine says
Thank you!
Vanessa says
Delicious brownies! I always double the recipe, and they’ve become my go-to recipe.
Emily Johnson says
Follows the recipe to the T and it turned out very cakey and dry!
Alaine says
Oh that's a bummer, brownies can be tricky! A few things that would cause that are packing the cocoa powder & flour, whisking too much air into the eggs, baking time and the type of pan you used. I have a FAQ towards the bottom of the page that might be helpful for you. A tip to make extra fudgy brownies would be to leave out the baking soda and add 1 Tbsp. canola oil. Hope you'll try them again.
Lydia Eagletail says
Easyy
Nicole says
Not sure what I did but these were awful. I cooked it in a glass pan at 325 and added in an extra 5 minutes. Stuck a tooth picky and it was still goey. Cooked for another 7 - same thing. Still gooey. Then another 7 mins - still goey in the middle. Toothpick isn't coming out clean. Then I did another 10 minutes. Still gooey. At this point i am up to 59 minutes. It shouldn't take this long to bake brownies. I did all of the correct ingredients. Used a spoon to scoop the flour and coco powder and leveled it off with a spoon. I will say that it had an INSANE amount of chocolate chips. Way too many. I wish I would have ommitted that amount and have done just 1/2 cup total. Don't think I'll make this again.
Alaine says
Yes, these are a very chocolatey brownie. With that many chips, the toothpick will often show melted chocolate and then set up as they cool. A glass pan can also significantly slow down the bake time in the center. If you consistently find things taking longer, it might be worth checking your oven calibration with an external thermometer as it is quite common for home ovens to run 25-50F below display, which would cause that never ending bake. Wishing you success in finding a brownie recipe that is the perfect fit for you!
Amy Panos says
Made these twice. The second time I adjusted the sugar. I used 2/3 cups sugar and 1/3 cup brown sugar. Either way these are totally awesome! My husband is addicted.
Alaine says
So glad y'all found the brownie recipe and enjoy. Thank you for sharing!
Stacey says
Absolutely delicious! I followed the recipe exactly and it turned out perfect. Thank you for sharing this.
Alaine says
So glad y'all enjoyed the brownies, thank you for sharing!
Rosie says
My 12 yo son made them and used a blend of semi sweet and dark choc chips. They were amazing! Thank you for sharing!
K. Guitard says
I just made this recipe and used 1 cup of date paste instead of sugar and mini chocolate chips and I love them, they are so soft .😋
Alaine says
Oh wow, I want to try this! Do you make your own date paste? Thank you for sharing.
K. Guitard says
Yes, my husband buys two to three bags of pitted dates and I throw them in the food processor , then keep in fridge till needed, one cup of paste is roughly one bag of dates.
I try not to have white sugar in my baking. 😊
Alaine says
Okay thanks for sharing how much/how you make it, I am excited to try it for myself!
Sica says
This was such an easy recipe to follow and it came out so yummy! I reduced the sugar to 1/3 cup & with the chocolate chips it was the perfect amount of sweetness. The texture is so soft and perfect. I will definitely be making these again 🙂
Madelyn says
Really good but a little too chocolatey
Alaine says
These are definitely for the true 'chocoholics' who love a rich, fudgy finish. If you’re looking for something a little lighter on the cocoa but still with that chewy texture, you might actually prefer my Bourbon Chocolate Chip Cookie Bars. They have that wonderful brown sugar and butter flavor without the heavy chocolate intensity!
Liz says
Best brownies ever!
Alaine says
Thank you Liz!
Benjamin says
Aura and good brownies
Jill says
I think it definitely needed some brown sugar, there was just a lack of flavor and gooiness that I've found in other recipes.
Alaine says
Hi Jill, thank you for sharing your feedback. Everyone’s 'perfect brownie' is a little different, so I really appreciate you sharing your experience. Brown sugar adds a lovely depth of flavor and extra moisture due to the molasses.
If you’re looking for a gooier result next time, you might try swapping out a portion of the white sugar for brown, pulling them out of the oven 2–3 minutes early, or even choosing a recipe that uses a portion of oil for that specific texture. Happy baking!
Jack Ramsey says
Great flavor, texture, and really easy to make
Michelle K D says
Great brownie recipe! Just a little hint: To cut neatly, use a plastic (picnic or fast-food type) knife. They cut neatly without pulling brownies onto the blade and make nice, neat cuts. I keep 1 or 2 in my utensil drawer just for this purpose!
Alaine says
Thank you! That is a great tip, I like to do the same.
Amber McIntyre says
I have made these quite a few times now, they come out perfect everytime!
Alaine says
Thank you for making and sharing!
Monet says
These were absolutely delicious and so easy to make. Thank you for the great recipe!
Alaine says
You're welcome! Glad you enjoyed the brownies.
Lola says
Great recipe really easy however the top was not crispy at all and the brownies were quite thin.