Best Homemade Brownies

Print Friendly, PDF & Email

Fudgy delight of the best homemade brownies with this tried-and-true recipe. Perfectly balanced between dense and gooey, these brownies offer a decadent chocolate experience that’s hard to beat. Whether you’re a seasoned baker or a kitchen novice, this straightforward recipe promises to deliver mouthwatering results every time. Using simple ingredients and easy-to-follow steps, you’ll create a batch of brownies that boast a deep cocoa flavor enhanced by the subtle sophistication of dark chocolate chips and a hint of sea salt. Ideal for any occasion, these brownies are sure to become a beloved staple in your baking repertoire. Enjoy them fresh, store them for later, or freeze them for a quick treat whenever the craving strikes.


  • 1 1/2 cups white granulated sugar*
  • 3/4 cup plain all-purpose flour
  • 2/3 cup sifted cocoa powder
  • 1/2 cup sifted powdered sugar
  • 1/2 cup dark chocolate chips
  • 3/4 teaspoon sea salt
  • 2 large eggs
  • 1/2 cup canola oil or extra-virgin olive oil**
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract


  1. Preheat your oven to 325°F. Lightly coat an 8×8 inch baking pan (not 9×9, as a larger pan may overcook the brownies) with cooking spray. Line the pan with parchment paper and spray the parchment paper as well.
  2. In a medium bowl, mix together the granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and sea salt.
  3. In a separate large bowl, whisk the eggs, oil, water, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until blended. The batter will be thick, and that’s okay.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 48 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (better to underbake slightly than overbake).
  6. Allow the brownies to cool completely in the pan before cutting them, about 2 hours. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.


  • *To reduce sugar, use 1 cup instead of 1 1/2 cups with good results.
  • **I prefer using olive oil for its distinct flavor, which complements the chocolate. However, for a more neutral taste, use canola oil.
  • ***The brownies will be very gooey when first out of the oven. Let them cool for at least 2 hours to set. If you prefer firmer brownies, refrigerate them.

Leave a Reply

Your email address will not be published. Required fields are marked *

Cherry Cheesecake Lush