How to make brownies

The Best Brownies

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An easy guide for how to make simply the best brownies with the perfect chewy, fudge texture.

Oh boy, I am a sucker for a dense, fudge brownie. Every single brownie on my blog is stick to your teeth fudgy.

However, today’s simple recipe is more on the chewy side. Forget boxed brownie mix. This easy recipe will be your go-to! Perfect for at home celebrations or for events at school or work.

I took my favorite brownie base and modified it until I achieved a chewy, fudge brownie that’s truly alluring. You may know this base from my cream cheese brownies and double chocolate brownies.

It’s hard for me to sway from my beloved brownie recipe. As I have said, it is the base for so many others on the site. Until now, it was the only brownie recipe that I baked for my friends and family. This recipe will become a staple in your dessert lineup, too!

There are so many ways to serve these decadent brownies. You could top them with ice cream and chocolate syrup for a deluxe sundae. Throw some fresh berries and whipped cream on top for the perfect summer dessert.

Cut the brownies into fun shapes, like hearts or circles, for children. You could even pair two pieces of brownie with a scoop of your favorite ice cream in the middle. It’s an easy way to create an impromptu chocolatey ice cream sandwich at home.

Why this recipe works

The best brownie recipe

I love this new recipe I created for you. There’s so much chewy, chocolatey goodness in this recipe. It will become your go-to dessert to please a crowd. It really is the best brownie recipe!

Who doesn’t love chocolate? I know, it’s a favorite for many, but it’s important to use the right proportions to achieve the perfect texture.

I used less chocolate than I normally would. More chocolate typically produces a more fudgy texture. However, I was going for a fusion of fudgy and chewy with this recipe.

And, the best part is this recipe comes together quickly with very few kitchen tools. No electric mixer or stand mixer required. It’s easy to whip together whenever you want (or need) some comfort food.

Ingredients

Equipment

How to make the best brownies

Is there anything better than homemade brownies? Yum, I can smell them already. Fortunately, this recipe can be made quickly and requires few kitchen tools.

Melting – You’ll start with melting the chocolate and the butter. Then, whisking in the cocoa powder to that mixture.

Mixing – Keep the whisk handy. Next, combine the eggs, sugar, vanilla and salt by whisking. Pour the chocolate mixture into the above mixture and whisk to combine. Finally, fold flour into the mixture, but do not overmix.

Baking – In a 350°F oven, bake the brownies for approximately 25-30 minutes. Then, use the toothpick test to determine doneness.

Step 1: Melt the chocolate and butter

First, melt the chocolate and butter in a heatproof bowl placed over a pot of barely simmering water. Then, continue stirring as it melts.

Alternatively, you can use a glass bowl and heat in the microwave at 30-second intervals stirring in between until fully melted.

Once melted, whisk in the cocoa powder until well combined and the mixture is smooth.

It’s important to add the cocoa to the melted chocolate. The cocoa will dissolve in the warm chocolate creating a deeper flavor profile.

Step 2: Whisk the eggs and sugar

Next, whisk the eggs, sugar, vanilla and salt together until well combined and frothy. This process creates air that will leaven the brownies. As a result, no other leavening agents are needed.

Then, add the warm chocolate and whisk until fully combined.

Step 3: Mix in the flour

Finally, add the flour and use a silicone spatula to fold it in just until it is blended. Take care not to overmix. This could make the final product be overly tough in texture.

Step 4: Bake

Finally, bake the brownies for 20-25 minutes in a 350°F oven. Use the toothpick test to check for doneness.

When you remove the toothpick, it should come out with a few moist clumps clinging to it. There will also be a little batter stuck to the toothpick but it shouldn’t be covered in thick uncooked batter. Take care not to overbake brownies.

Tips for success

Storing & Freezing

To Store: When you have any leftovers of these delicious treats, let them cool completely. Then, you can store them at room temperature in an airtight container for up to 1 week.

To Freeze: These are the perfect make-ahead dessert. The brownies can be frozen for up to 3 months. To use, thaw in your refrigerator overnight and bring to room temperature prior to serving. You can thaw them all at once or one by one.

Best Homemade Brownies

The BEST brownie recipe! With crispy edges, fudgy middles, and rich chocolate flavor, these homemade brownies will disappear in no time.

For years, I couldn’t seem to find a recipe for brownies that met my standards. Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid – super fudgy, moist, and chocolaty, with crispy edges and crackly tops. But the thing is, these brownies didn’t come from a recipe. We always made them from a box. Nowadays, I prefer to bake from scratch, but no brownie recipe I tried could live up to the chocolate brownies of my childhood.

The verdict: yes! I’ve had this brownie recipe on repeat since the first time I tried it. It calls for basic pantry ingredients, and it’s hardly more difficult than using a mix. As for the brownies, they’re true perfection – glossy, fudgy, and filled with rich chocolate flavor. Trust me, you’re going to want to make them ASAP!

Homemade Brownie Recipe Ingredients

Back to Michelle’s recipe for brownies! In order for it to turn out like (aka better than) the boxed mix, Michelle uses granulated sugar, all-purpose flour, salt, and chocolate chips. Then, she adds these key ingredients:

That’s it! These fantastic homemade brownies are so easy.

How to Make Brownies from Scratch

First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one.

Next, combine the wet and dry ingredients. Sprinkle the dry mixture over the wet one, and fold until just combined. The batter will be thick!

Then, pour the batter into an 8×8 inch baking pan lined with parchment paper. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick – that’s ok.

Finally, bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow the brownies to cool completely before slicing and serving. Enjoy!

Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Last time I made these, I doubled the recipe and stored the second batch in the freezer. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!

Best Brownie Recipe Tips

More Favorite Desserts

If you love this brownie recipe, try one of these yummy treats next!

How to make brownies

less than 30 mins

30 mins to 1 hour

less than 30 mins

30 mins to 1 hour

Ingredients

Method

Preheat the oven to 180C/350F/Gas 4.

Using a large sharp knife, chop the dark chocolate into small pieces (the smaller the pieces, the quicker it will melt). Place a medium saucepan containing an inch of boiling water from the kettle onto the hob and bring to a simmer. Place the chopped dark chocolate with the butter into a large mixing bowl.

Whisk the sugar into the melted chocolate, then add the eggs and whisk together well until the mix is slightly bubbly.

Sift the flour, cocoa powder and the salt into a separate bowl. Using a large metal spoon, add the flour mix into the chocolate mixture a third at a time, and gently fold into the chocolate mixture until thoroughly combined.

Gently pour the batter into the prepared tin, and scatter the remaining chunks of chocolate on top. Bake the brownies for 20-25 minutes. The brownies should still wobble slightly in the middle, as they will continue to cook for a little while when removed from the oven. An over-baked brownie is dry and crumbly, rather than moist and fudgy, so keep an eye on them.

Let the brownies cool completely in their tin. Lift them out of the tin onto a board, using the baking paper to help, then cut into squares. Sift over a little icing sugar or cocoa powder. Store in an airtight tin.

Recipe: How to make weed brownies

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Chances are, the first time you ever ate an edible it was a weed brownie. In fact, when you hear the words “edibles” or “cook your weed,” there’s a good chance pot brownies come to mind. There is simply no cannabis edible more iconic than the simple, reliable pot brownie — no matter how popular THC gummies, mints, or chocolates get.

It makes sense really. Pot brownies are a cinch to make and the rich chocolate flavor does a good job masking any hint of cannabis. And since it’s a baked dessert, it goes great with a cannabis infused fat like cannabutter. Also, a pan of brownies is perfect for sharing and parceling out the doses as you see fit.

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Why make edibles when you can just smoke weed?

You already have some cannabis and you may be thinking to yourself, you could smoke a joint by the time it takes you to read this article, why bother baking brownies? That’s fair, and each type of cannabis high has its time and place, but there are good reasons people take the time and effort needed to make edibles.

Mainly, edibles produce a totally different high than smoking cannabis. Edibles are for when you want a fully-immersive experience for the next few (or several) hours. They take about an hour to an hour and a half to kick in, and they produce a strong body high and euphoric feeling that can come on in giggly, couch-locking waves. They might not be an everyday sort of high, but edibles are definitely special.

In addition to the high, they also don’t require smoking, can be taken discreetly, and are a great option for people who don’t want to mess with joints or bongs, and the like.

Be careful not to make this edibles mistake

One thing to keep in mind with edibles is that you need to take your time. They can easily take up to an hour and a half or more to kick in, and the less-experienced take this is a sign that says “I’m not feeling anything, I’ll eat another brownie,” and then find themselves on a journey they didn’t sign up for.

With edibles, start with a low dose and take your time. The next time you’ll know how much works and how well, and just how long you need to wait.

How to make cannabutter

Making your own edibles can really take the experience to the next level, and key to this is making a cannabis infusion.

Cannabinoids, including the stars of the bunch THC and CBD, are fat-soluble, so they must be eaten with fat in order to be broken down in the body. By infusing a fat like butter or coconut oil with THC, you get all that THC goodness and the benefits of the terpenes and flavonoids, can you can save it for whenever you get a hankering for some edibles.

For baked goods like brownies, nothing hits the spot quite like cannabutter, and it really couldn’t be easier to make:

1. Decarboxylate your cannabis

You really don’t want to miss this step. Decarboxylation is a process that activates the compounds in cannabis, and converts THCA into THC, allowing the marijuana to produce the intoxicating high you’re probably looking for. All you need to do is grind about a half ounce of cannabis, and set it in the oven for about 30-45 minutes at around 220-245°F (105-120°C), making sure it doesn’t get too hot.

2. Mix it together with the butter on the stove

There isn’t any ironclad rule about how much cannabis to use, and you can experiment with more or less and stronger or weaker strains.

Recipe: Making weed brownies

An easy, can’t miss recipe is this one by the Washington Post, which uses cannabutter and a host of other rich ingredients. (Also, to be honest, we kinda just like the idea of using America’s paper of record for a pot brownies recipe.)

Easy Fudgy Brownies From Scratch (Our Favorite)

This is my absolute favorite brownie recipe. They are rich, fudgy in the middle, and made completely from scratch. These brownies are so much better than the box, and I bet you have what you need to make them already sitting in your kitchen. Jump to the Easy Fudgy Brownies Recipe

We Honestly Think This is the Best Brownie Recipe

I know that saying these are the “best brownies, ever” is a bold statement, but we truly believe it. I love brownies that are rich and extra chocolaty. These brownies with dense, fudgy middles and crinkly tops absolutely deliver! These are perfect for boxed brownie lovers — the dense, moist, and fudgy texture is not all that different from what you can expect from the boxed mixes. It get’s better, though. These brownies are much more flavorful than anything made from a box. They taste amazing.

Brownie Ingredients

These brownies require one bowl and come together in minutes. There’s also a good chance you already have the ingredients on hand. Let me walk you through the steps for making them. Now if you love simple recipes like this one, take a look at these blondies or my favorite chocolate chip cookies. Both are excellent!

I bet you have most of what you need to make these brownies already sitting in your kitchen. Here’s what you’ll need:

Butter adds so much more flavor than oil ever could. We use 100% butter in the recipe and don’t feel the need to add oil.

Sugar balances the bitterness of unsweetened cocoa powder and adds to the texture of the brownies. It makes the centers soft and the tops crinkly.

Cocoa powder adds our chocolate element and makes these taste rich. I’ve used a variety of cocoa powders. You can use natural cocoa powder, Dutch-processed cocoa powder, or raw cacao powder to make these. Use what you love, but I love the flavor of Droste Cacao (a Dutch cocoa powder) in these brownies.

Eggs add richness and provide structure to the brownies.

Salt and vanilla help to round out the flavor of the brownies. Salt in baking might seem odd, but just like in savory cooking, it awakens the flavors of the recipe.

All-purpose flour is the last ingredient you need, but you don’t need much. Remember, we’re on the hunt for extra fudgy brownies, and keeping the flour to a minimum helps with that. Cakey brownie recipes will call for more flour. While we have not tried this ourselves, if you read through the comments below, there are quite a few people who have had success using a gluten-free flour blend (like the Bob’s Red Mill blend).

Why Don’t You Add Chocolate?

This recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks. Medrich is a genius when it comes to chocolate. Search on Google and you’ll see that some brownie recipes call for chocolate that is melted into butter, then mixed with sugar, eggs, and flour. This recipe is different — and smart.

Instead of using chocolate, Medrich calls for cocoa powder. In removing the chocolate (as well as the fat and sugar that goes along with it), she was fine-tuned the brownies so that the middles were softer and moist and the tops were shiny and candy-like. The recipe is pure gold.

Since we are using cocoa powder, they aren’t overly sweet. If you are like us and find yourself reaching for dark chocolate over milk, these are most certainly for you. Here’s another recipe that is unapologetic about how much cocoa powder is added to the batter.

If you want to add chopped chocolate or chocolate chips, you can. These are your brownies, after all! We recommend stirring a handful of chocolate into the batter before pouring it into the baking pan or scattering chocolate on top of the batter in the pan.

How to Make the Best Brownies

These brownies are simple to make. You only need one mixing bowl, a small saucepan, and a spoon. There’s no mixer or fancy equipment required! To make them, I follow these steps:

Step 1, Melt the butter with sugar, salt, and cocoa powder. Here is where the saucepan comes into play. Make something called a double boiler, a fancy term for a small saucepan filled with an inch or two of water set over low heat. I place a bowl with the butter, sugar, and cocoa powder over the saucepan and watch as they melt into a gritty-looking mixture.

This process helps to create that crinkly top we all love. Heating the sugar like this helps move it to the top of the brownies when they are in the oven, which is how they get that shiny top.

Alternate methods: You can complete this process in the microwave (many of our readers have). I prefer the stovetop method since I know it helps achieve that beautiful crackly top. You can also melt the butter into the sugar and cocoa in a saucepan over medium-low heat. The double-boiler is a fail-safe against scorching the batter, but as long as you keep the heat to medium-low and stay close by, you should be fine.

Step 2, Add the vanilla and eggs. We use two eggs to make the brownies, but I add them one at a time. I add the first egg and mix it into the butter, sugar, and cocoa powder. When the first egg is mixed in, I repeat with the second egg.

After adding the eggs, the batter will transform from a gritty batter to one that looks like shiny pudding.

Step 3, Add the flour. After mixing the flour into the batter, I beat the batter with a spoon for 40 to 50 strokes. The batter will be thick. This extra beating makes sure that the butter emulsifies into the batter, which makes sure the brownies bake perfectly in the oven. I usually tell you to be careful not to over-mix batters on this blog, but that’s not the case with these simple brownies.

You only need 1/2 cup of flour for these extra fudgy brownies.

Step 4, Bake them. The brownies bake in the oven for 20 to 25 minutes. I’ve dedicated a whole section below telling you how I tell when brownies are ready to be pulled out of the oven, because nobody wants an overbaked brownie, right?

We bake the brownies in a 8-inch square pan.

What Pan Should I Use?

We bake the brownies in an 8-inch square pan. Since posting the recipe, quite a few readers have asked if it would be okay to use a larger pan. You can, but you will need to double the recipe.

If you double the recipe, a 9-inch by 13-inch rectangular pan is perfect, and the brownies will be slightly thicker.

It is best to use light-colored or shiny metal baking pans since they cook more evenly. Dark pans or non-metal pans like glass or ceramic can affect bake time and the texture of the brownies when baked. If these pans are all that you have, just keep an eye of the brownies while they bake and check on them 5 minutes before the recipe suggests below, and then again every 5 minutes after that until they are done.

How To Tell When Brownies Are Done

Telling when brownies are ready to come out of the oven can be a little tricky, but don’t worry, with my tips you’ll be a brownie pro in no time!

My first tip is to use a timer. I’m terrible at getting distracted. Without a timer cueing me to check on the brownies, I’m destined for overbaked brownies! They should take 20 to 25 minutes, so to be safe, set the timer for 18 minutes. This way, you can keep a close eye on them towards the end of cooking.

Use a toothpick. Stick it into the center of the pan, and pull it out. If there is wet batter on the toothpick, they need more time. If there are moist crumbs on the toothpick, they are done, and if there’s nothing on the toothpick, you might have overbaked them so definitely take them out of the oven.

Use your eyes. Perfectly baked brownies will look a little underbaked in the middle. (Sounds kind of strange, right). You see, as the brownies cool, they continue to cook. So when the edges look dry and the middle looks slightly underdone, take them out of the oven. Even if it ends up that you took them out a minute early, an underbaked square in the middle of the pan is much better than the whole pan being overbaked. Plus, if I were at your house, I’d happily eat the underbaked middle.

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve the best brownies from scratch, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“Hands down, best brownie recipe ever!” – Michelle

“These brownies were the best recipe I’ve ever made and I consider myself a brownie connoisseur!” – Shana

“PERFECTION! This is my go to brownie recipe and no matter what it always turns out perfectly!” – Teas

“They are the best fudge brownies I have ever had, much less made! This is a keeper. Never again will I make any other recipe!” – Ami

More Brownie Recipes

Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne