Making brownies from scratch is easy! Use this homemade brownie recipe and tips to make a deliciously rich chocolate dessert. It only takes 45 minutes!
If you are a chocolate lover like I am, you know that brownies are one of the ultimate chocolate desserts, and this easy homemade brownie recipe is one of my favorites!
They're made from scratch, and they have a crispy, crackly top and chewy, fudgy interior. This recipe is perfect for just about any occasion, and it only takes 45 minutes to make a batch!
Why You'll Love This Recipe
- Incredible flavor and texture. Box mixes are convenient, and store-bought brownies are great in a pinch, but nothing tastes better than a dessert made from scratch.
- Freezer friendly. When you have a craving for a sweet treat, open the freezer, pull out a homemade brownie, and pop it in the microwave.
- Great for sharing. Just about everyone appreciates getting a batch of homemade goodies! Valentine's Day just isn't the same without something chocolaty for dessert.
The next time a craving for something sweet hits, you can't go wrong making this homemade brownie recipe.
If fudgy chocolate treats are your favorite, I also have recipes for Fudgy S'mores Brownies and Fudgy Sweet Potato Brownies.
Ingredients
See ingredient substitutions in the next section. ⬇️
- all-purpose flour: I like to use unbleached flour because it's not as processed.
- unsweetened cocoa powder: Be sure to use unsweetened, not hot cocoa mix
- unsalted butter: If you can afford it, I recommend using European butter rather than American-made. The extra butterfat content adds more flavor and richness.
- light brown sugar: There's no white sugar in this recipe, just brown. If you have never tried brown sugar brownies, you're in for a special treat! The molasses adds a caramel-like flavor that tastes incredible!
- large egg and egg yolk: The extra egg yolk adds moisture and chewiness to the dessert.
- vanilla extract
Substitutions and Recipe Variations
- all-purpose flour: If you'd like to make this homemade brownie recipe gluten-free, substitute the AP flour with a cup-for-cup brand of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- brown sugar: For a deeper molasses flavor, use dark brown sugar. This recipe will also work with white sugar.
- unsalted butter: If you need or want to use salted butter, just omit the ¼ teaspoon of salt this recipe calls for.
Although I haven't tested plant-based butter alternatives with this recipe, I think they'll work just fine. - egg: Egg yolks are important for creating moist and chewy brownies, so I don't recommend using an egg substitute. If you want to do some testing on your own, feel free! For tips and suggestions, read my article, Egg Substitutions for Baking.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence.
Recipe Variations
- Include some mix-ins. You can use up to ½ cup of mix-ins with this homemade brownie recipe without it affecting the bake time. A few of my favorite brownie add-ins include chopped walnuts, chocolate chips, M&Ms, and peanut butter or peanut butter chips.
- Add frosting: Frosted brownies are really good, too. Chocolate frosting is a favorite, but you can use any flavor you like! Start with my homemade buttercream frosting.
How to Make Brownies from Scratch
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the brownie batter. This recipe is so easy, there's not much to explain here. Just combine the wet ingredients, then fold in the dry ingredients!
- Spread batter into a greased and parchment-lined 8-inch pan. After you grease the baking pan, line it with parchment paper. Use a piece that's large enough to go over the edges of the pan. This way, you can use it to lift the brownies out of the pan to slice them.
- Bake in 350° F. oven for 35 minutes. It's important to let the brownies cool in the pan. Otherwise, they'll fall apart when you remove them.
- Remove from pan, slice, and serve.
Liz's Tips for the Best Brownies
- Line your baking pan with parchment to make removal easier.
- Avoid overbaking. The dark color of brownies can make it tricky to know when they're finished baking. The way to know for sure is by inserting a toothpick into a brownie. Follow the chart below to bake your brownies the way you enjoy them.
- For underdone brownies, the toothpick will have a film of thick batter.
- For chewy brownies, the toothpick will have a few crumbs clinging to it.
- For cake-like brownies, the toothpick will come out clean.
Serving Suggestions
Of course, brown sugar brownies taste the best when they're warm - it brings out the caramel and chocolate flavors. Try them with a scoop of vanilla ice cream!
Storing
Storage - Keep brownies in an airtight container at room temperature for up to one week.
Alternatively, wrap and store in the freezer for up to 1 month. Thaw frozen brownies at room temperature, or reheat in the microwave for about a minute.
Fudgy Brownie Recipe FAQ
Can I use olive oil in brownies?
You can in place of the butter and it shouldn't change the structure of the brownies, but it may change the taste slightly.
Other Easy Brownie Recipes
- S'mores Brownies
- Guinness Brownies
- Dark Chocolate Brownies
- Brownie Cookies
- Strawberry Brownies
- Air Fryer Brownies
- Heart Shaped Brownies
- Reese's Peanut Butter Cup Brownies
Easy Homemade Brownies from Scratch
Making brownies from scratch is easy! Use this homemade brownie recipe and tips for a deliciously rich chocolate dessert in only 45 minutes!
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Servings: 9 Brownies
Calories: 189kcal
Ingredients
Brownies
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon sea salt or kosher salt
- 4 tablespoons unsalted butter melted
- 1 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Use melted butter or non-stick cooking spray to grease an 8x8-inch pan. Set aside.
- To a medium-sized bowl, add flour, cocoa powder, and salt.
- In a large mixing bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until smooth. Add in egg, egg yolk, maple syrup, and vanilla and beat for another 2 minutes.
- With the mixer on low speed, gradually incorporate the flour mixture. Beat just until there are no visible streaks of flour in the batter.
- Pour brownie batter into the prepared pan. Use an offset spatula or back of a large spoon to spread batter to the pan’s edges. Bake in preheated oven for 35 minutes, or until a toothpick inserted into the brownies comes out dry or with a few moist crumbs.
- Remove from the oven and let the brownies cool in the pan on a wire rack.
Helpful Notes and Tips From Liz
- Line your baking pan with parchment to make removal easier.
- Avoid overbaking. The dark color of brownies can make it tricky to know when they're finished baking. The way to know for sure is by inserting a toothpick into a brownie. Follow the chart below to create the texture you enjoy the most.
- For underdone brownies, the toothpick will have a film of thick batter.
- For chewy brownies, the toothpick will have a few crumbs clinging to it.
- For cake-like brownies, the toothpick will come out clean.
Nutrition
Serving: 1brownie | Calories: 189kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 56mg | Potassium: 92mg | Fiber: 1g | Sugar: 25g | Vitamin A: 211IU | Calcium: 34mg | Iron: 1mg
Kristen
First time I’ve made scratch brownies and they turned out great! I did bake a for a little less time and also added a handful of chocolate chips. Yum!
Sarah
These brownies were easy to make and really tasty. I was having a brownie craving but didn't have a mix on hand. This recipe uses ingredients that I had so they were quick to put together!
Danielle
Made these today! Houseful of 14 year olds enjoyed them so much, Ihad to make a 2nd batch! Nothing healthy about these 🤣
Misty
I only cooked for 20 minutes and that was too long…also, these definitely taste like “healthy “ brownies! Won’t make again
Liz @ Tasty Treats & Eats
There's nothing healthy about these brownies 🙂 Sorry to hear you didn't like them!