The Best Homemade Brownie Recipe - Baker by Nature (2024)

by Ashley Manila 364 Comments

Brownie lovers rejoice: your search for the best homemade brownie recipe is over! You’ll only need are a few simple ingredients like melted butter, granulated sugar, flour, eggs, and unsweetened cocoa powder. Plus, chocolate chips which give these chocolate brownies EXTRA chocolate flavor – and ensure they bake up with a shiny crackly top!

The Best Homemade Brownie Recipe - Baker by Nature (1)

The BEST Homemade Brownies

Reader Imansays: The Best Homemade Brownie Recipe - Baker by Nature (2)I make brownies periodically and am always on the lookout for a new recipe. I made these tonight and my wife said they were the best brownies I’d ever made and to keep this recipe!”

I’m not exaggerating when I say I’m OBSESSED with brownies. I have dozens of brownie recipes on my website – and even one in my cookbook. But these cocoa fudge brownies? They hold the crown as my all-time favorite brownie recipe!

I’ve been baking them for years… and will continue doing so for the rest of my life. They’re easy, indulgent, and basically foolproof. Prepared with basic ingredients and just a few bowls… you can whip up bakery-style brownies anytime the craving strikes. I have no doubt you’ll love this easy dessert recipe as much as I do!

The Best Homemade Brownie Recipe - Baker by Nature (3)

Unsweetened Cocoa Powder vs Dutch Processed Cocoa Powder

Although this recipe contains baking powder, it will work with both dutch processed cocoa powder and unsweetened cocoa powder. But the results will be slightly different depending on your choice. Unsweetened cocoa powder (aka natural cocoa powder) will yield a brownie with a lighter color and less intense flavor. Dutch-process cocoa – or black cocoa powder – will give you super dark brownies with an intensely rich and deep chocolate flavor.

Get the Most Chocolate Flavor

  1. Use Quality-Cocoa: No matter what kind of cocoa powder you use , it should be a quality-brand. A few of my favorite cocoa powder brands are Droste, Ghiradelli, and Guittard Rouge. In a pinch, I’ve even had good experience using Hershey’s cocoa powder. Just be sure your cocoa is unsweetened and never sub hot cocoa mix.
  2. Add some Vanilla: This is an optional ingredient. But you can enhance the chocolate flavor by adding 1 to 2 teaspoons of vanilla extract. Pure vanilla extract or bourbon vanilla extract works great. Don’t use artificial vanilla.
  3. Add some Espresso Powder: Another optional ingredient. But to enhance the chocolate flavor – and elevate the taste of the brownies – add a teaspoon of espresso powder. I suggest adding it with the flour mixture.
The Best Homemade Brownie Recipe - Baker by Nature (4)

Holy Grail Brownie Recipe

  • Flour:for best results, use all-purpose flour! I cannot suggest baking these with almond flour, coconut flour, or any other plant based flour. Some readers have reported good results using a 1 for 1 gluten free flour substitute. So that’s worth a shot to bake gluten free brownies.
  • Baking Powder:This ingredient adds just a little lift to these bars which. I find baking powder is essential because the lift helps them not be too fudgy. Do not sub baking powder for baking soda!
  • Salt:Enhances the taste and flavor while also balancing the sweetness. For a bakery-style touch, sprinkle flaky sea salt on the crackly tops of the chocolate brownies before serving.
  • Unsweetened Cocoa Powder:You can use natural cocoa powder or dutch-processed cocoa powder. Dutch cocoa will make the brownies darker and more rich.
  • Butter:Melted butter adds flavor and moisture to the recipe. I suggest using unsalted butter to control the amount of sodium added, but salted will work in a pinch. Just omit the salt called for in the recipe.
  • Oil: For extra moist brownies, you’ll need to add a little oil. You can use canola oil, vegetable oil, or refined melted coconut oil. In a pinch, olive oil will even work. But it will add olive oil flavor to the finished product.
  • Granulated Sugar:Do not sub brown sugar in this recipe! Brown sugar will make the brownies too moist and add unwanted molasses flavor. Granulated sugar works best!
  • Eggs:You’ll use 2 whole eggs, plus one egg yolks, which adds richness without making the brownies cake-y. I cannot suggest an egg replacement and DO NOT suggest making them without eggs.
  • Chocolate Chips:Because you can never have enough chocolate flavor, right? Feel free to use milk chocolate chips, white chocolate chips, or even, peanut butter chips! Chocolate chunks would also make a wonderful replacement, especially for larger pockets of gooey chocolate.
  • Optional: If you want to add some crunch and protein, feel free to add walnuts, pecans, or hazelnuts.

Secrets to a Shiny Crackly Top

  1. Melt the Butter:The secret to getting that gorgeous shiny crackly tops? Melting the butter with some of the sugar! Just be sure to keep a close eye, as you don’t want the sugar to clump up.
  2. Whisk the Eggs:Secret #2 to crackly tops? Whisk the heck out of your eggs!
  3. Combine Hot and Cold:This might feel insane, but you’ll slowly add the HOT butter mixture to the cold egg mixture. The secret is to whisk constantly while you’re adding, and only add a little bit of the butter mixture at a time.
  4. Add Dry Ingredients:Fold in the cocoa powder, flour, salt, and baking powder, and stir until JUST combined. Don’t over mix here because over mixing = cake-y or dry brownies. Not fudgy brownies, which is what we want.
  5. Add Chocolate:Stir in the chocolate chips or chocolate chunks. Make sure to stir ONLY until you have just combined the brownie batter. Over mixing will cause cake-y brownies. When in doubt, under mix your brownie batter.

The Best Baking Pan

  • This recipe requires a 9×9-inch baking pan. I don’t suggest using an 8-inch pan, but if you do, you’ll need to add at least 5 minutes to the bake time. And be prepared to have super thick brownies!
  • The BEST baking pan for this recipe is a metal or aluminized steel baking pan. These pans allow the brownies to cook quickly and evenly. My favorite brownie pan is this 9×9-inch USA pan.
  • If you must use a glass or ceramic baking pan, be prepared to bake longer than suggested. Depending on how thick your pan is, you’ll need to add anywhere from 10 to 25 minutes onto the bake time. Which is why I highly suggest a metal pan instead.
  • No matter what kind of pan you use, be sure to line the baking pan with parchment paper. Once your prepared pan is ready to go, simply set it aside while you make
  • To double this recipe, use a 9×13-inch baking pan and add a few minutes onto the bake time.
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Tips for the Best Chocolate Brownies

My Top 3 secrets to achieving the best moist brownies:

  1. Oil & Butter:Using a combination of oil and butter keeps this recipe moist and flavorful. Does butter taste better than oil in brownies? YES!!! Does oil keep brownies moister? Yes, that’s why we use both!
  2. Don’t over mix: My top tip is to stop mixing the batter when you can still see the slightest trace of dry ingredients. This guarantees you don’t over mix the batter! Over mixing is the number 1 way to create dry brownies.
  3. Avoid Over Baking:You actually want to slightly underbake the brownies. So take them out of the oven when they still have a little wiggle in the middle. Bake times are actually just estimates. So although I suggest baking for 27 to 30 minutes, this could vary depending on your oven and pan.

I suggest you place the brownies on a wire rack and cool completely in the pan before slicing. They usually come to room temperature within a few hours. To enjoy a warm brownie, you can heat it up for a few seconds in the oven or microwave.

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How to Freeze Brownies

  1. Before you freeze them, you must let them cool completely! They shouldn’t be even slightly warm when you wrap them. Cooling will take about 2 hours, so be prepared to be patient.
  2. Once your homemade brownies are completely cool, wrap them tightly with saran wrap. This will protect them from getting freezer burn. Make sure the plastic wrap completely covers the brownies.You can wrap them as a whole slab, or you can wrap individual brownies.
  3. Place them in a freezer-safe sealable plastic bag and squeeze out as much air as possible before sealing it.Air is the enemy of any freezer bound item!
  4. Label the bag and add the date, then pop it in your freezer.These will stay fresh in the freezer for up to 2 months.
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If you try this recipe for Cocoa Powder Brownies, let me know! Leave a comment below and don’t forget to snap a pic and tag it#bakerbynatureon instagram! Seeing your kitchen creations makes my day ♥

The Best Homemade Brownie Recipe - Baker by Nature (9)

The Best Cocoa Fudge Brownies

Ashley Manila

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! Thick, chewy, fudgy, and so easy!

4.95 from 139 votes

PRINT RECIPE PIN RECIPE

Course Dessert

Cuisine American

Servings 1 Pan (9×9)

Ingredients

  • 1 cup (120 grams) flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 2 teaspoons espresso powder (optional but enhances the chocolate flavor)
  • 1 and 1/2 sticks (170 grams) unsalted butter
  • 3 Tablespoons oil (35 grams) (Canola, Vegetable, or Coconut will work)
  • 1 and 1/2 cups (300 grams) granulated sugar, divided
  • 2 large eggs plus 1 egg yolk
  • 3/4 cup (128 grams) chocolate chips

Instructions

  • Preheat oven to 350 degrees (F) (175 degreed C). Line an 9×9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.

  • In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.

  • In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.

  • In a large mixing bowl, combine the eggs and remaining sugar. Whisk until well combined, about 30 seconds.

  • Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.

  • Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.

  • Scrape the batter into the prepared pan and smooth the top.

  • Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.

  • Place pan on a cooling rack and cool completely before slicing.

Video

Notes

  • For very gooey brownies, you’ll want to pull them out closer to 27 minutes. For more structured brownies, let the, bake 30 to 32 minutes.
  • Over mixing is the number 1 reason brownies come out cakey.

Keyword brownies, brownie recipes, homemade brownies, chocolate, chocolate recipes

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Reader Interactions

Comments

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  1. The Best Homemade Brownie Recipe - Baker by Nature (15)Sury says

    The Best Homemade Brownie Recipe - Baker by Nature (16)
    I’ve made these brownies three times and every single time they have come out perfectly and been a hit! Thank you! This is now my new favourite brownie recipe.

    Reply

  2. The Best Homemade Brownie Recipe - Baker by Nature (17)Suzy Burrell says

    The Best Homemade Brownie Recipe - Baker by Nature (18)
    These are WONDERFUL!!! Best brownie recipe I have ever used! This one goes in my recipe book for prosperity

    Reply

  3. The Best Homemade Brownie Recipe - Baker by Nature (19)Kim says

    The Best Homemade Brownie Recipe - Baker by Nature (20)
    The best brownies ever!!

    Reply

  4. The Best Homemade Brownie Recipe - Baker by Nature (21)- says

    The Best Homemade Brownie Recipe - Baker by Nature (22)
    I’ve made these brownies twice now and the oreo brownies and they are SO good!

    Reply

  5. The Best Homemade Brownie Recipe - Baker by Nature (23)Care says

    The Best Homemade Brownie Recipe - Baker by Nature (24)
    This is my go to brownie recipe.! These brownies are AMAZING.! I also make a whipped chocolate buttercream frosting to put on top of them and it’s sooo good.

    Reply

  6. The Best Homemade Brownie Recipe - Baker by Nature (25)Wendy says

    Can you make these G/F???

    Reply

  7. The Best Homemade Brownie Recipe - Baker by Nature (26)Midhat irfan says

    If we have to make this recipe my 200 guests how much flour should i use

    Reply

    • The Best Homemade Brownie Recipe - Baker by Nature (27)Dora says

      The Best Homemade Brownie Recipe - Baker by Nature (28)
      If you cut the 8×8 pan into 9 portions and 9 x 21 is 189, well 21 times all the ingredients. You may need much bigger pans.

      Reply

  8. The Best Homemade Brownie Recipe - Baker by Nature (29)Sophia says

    The Best Homemade Brownie Recipe - Baker by Nature (30)
    These were the best brownies I have eaten in my life! They were so fudgy and moist, never going to eat a boxed brownies ever again.10/10

    Reply

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The Best Homemade Brownie Recipe - Baker by Nature (2024)

FAQs

What does adding an extra egg to brownie mix do? ›

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Which cocoa powder is best for brownies? ›

Key Ingredients

Use any unsweetened cocoa powder in this recipe. I've used natural, Dutch-processed, and even raw cacao in this recipe. For a chocolate flavor similar to Oreo cookies, try Dutch cocoa. Butter: We use 100% butter in the recipe.

Is it better to make brownies with butter or oil? ›

Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.

Is baking soda or baking powder better for brownies? ›

While cookies and cakes typically rely on baking powder as leavening, brownies require less leavening and can be made with baking soda in place of baking powder. Choose a recipe that relies solely on baking soda or create your own substitute for baking powder by combining baking soda and other ingredients.

Should you beat eggs before adding to brownie mix? ›

Cookbook author and food stylist Jerrelle Guy might have given away the secret: In an article for The Kitchn, Guy suggests the secret to a "glossy" and lifted brownie — like the ones you see in bakeries and restaurants — is to beat the eggs and the sugar together for 10 minutes before adding additional ingredients.

What cocoa powder do bakers use? ›

Use natural cocoa powder. I suggest this because natural cocoa powder is usually used for batters containing baking soda and dutch-process cocoa powder is usually used for batters containing baking powder.

What happens if you add too much cocoa powder to brownies? ›

Turns out that adding an extra 1/2 of cocoa will make the brownies really gooey and fudge-like but they won't hold their shape and can't be cut into individual squares very well. They're more like “brownie crumble” and would go really well spread over or as a bed for some vanilla ice cream.

Is it better to bake with cocoa powder or dark chocolate? ›

Cocoa powder is lower in fat and higher in nonfat cocoa solids than unsweetened chocolate. That means it's more concentrated with cocoa flavor, so to get the same final chocolate flavor in a recipe, you'll need less cocoa powder than unsweetened chocolate.

Is coconut oil or butter better for brownies? ›

For baked goods that require solid fats, either choice will work, it really just depends on the flavor you desire. Coconut oil will lend a light, slightly sweet flavor versus butter's, well…, buttery flavor!

What oil is best for baking brownies? ›

Most brownie recipes call for some kind of oil — usually vegetable oil or canola oil. This oil acts as the primary fat in brownie batter, giving it that delicious, fudgy texture we all know and love.

What is the healthiest oil for brownies? ›

Sesame oil is a very good option if you're looking for a healthy oil. It's high in vitamins, minerals, and antioxidants, and has mostly healthy fats. Untoasted sesame oil has a neutral taste. Toasted sesame oil has a strong nutty flavor, and can mimic the taste of peanuts in your brownies if you prefer that flavor.

What is the best temperature to bake brownies? ›

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

What happens if you use baking powder instead of baking soda in brownies? ›

Baking soda and baking powder are not the same and cannot be used interchangeably. Baking soda reacts to the acid in a recipe, while baking powder reacts to liquid and heat. Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture.

What happens if you put too much baking soda in brownies? ›

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

How does an extra egg affect baking? ›

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

What happens if you add an extra egg to a baking recipe? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

Is it good to add an extra egg to a cake mix? ›

Use an extra egg: Most boxed mixes will call for three eggs. Use four for a cake that's richer-tasting and moister. This tip is one I use practically every time I make a boxed cake mix. Substitute dairy: Replace the water called for on the package with dairy.

What does adding an extra egg to a box cake mix do? ›

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

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