This simple brownie recipe makes thick brownies with a fudgy center, chewy edges, and a thin, crackly top-no box mix required.
I wanted a simple brownie recipe that actually worked every time. Not a "simple" recipe that secretly relied on brownie mix or a dozen unnecessary steps, but homemade brownies from scratch that stayed thick, deeply chocolatey, and chewy in all the right places. After a lot of testing (and learning what not to do), this recipe is the one I keep coming back to.
If you're in a chocolate mood (and clearly you are), you might also like my Best Brookie Bars, Double Chocolate Cookie Sandwiches, or Gooey S'mores Blondies-all different textures, all very much on the "worth turning the oven on" side of things.
Why You'll Love This Simple Brownie Recipe
This recipe keeps things straightforward while still delivering bakery-style results.
- Truly simple: One bowl, one saucepan, and no complicated techniques.
- From scratch: No brownie mix or box shortcuts, just real ingredients.
- Perfect texture: Fudgy in the center, chewy around the edges, never cakey.
- Crackly tops: Achieved naturally by whisking the eggs and sugar properly.
- Rich chocolate flavor: Cocoa powder and melted chocolate work together for depth.
Ingredients Overview
This simple brownie recipe uses basic pantry ingredients, but each one matters.
- Unsalted butter: Adds richness and helps build structure when melted.
- Vegetable oil: Keeps the brownies soft and fudgy even after cooling.
- Dark or semi-sweet chocolate: Melted into the batter for a deep chocolate flavor.
- Cocoa powder: Intensifies the chocolate and gives the brownies their signature richness.
- Granulated sugar: Creates chew and helps form crackly tops.
- Brown sugar: Adds moisture and keeps the center fudgy.
- Large eggs + extra egg yolk: Provide structure without making the brownies cakey.
- Vanilla extract: Rounds out the chocolate flavor.
- Salt: Balances sweetness and enhances the chocolate.
- All-purpose flour: Just enough to hold the batter together without drying it out.
How to Make This Simple Brownie Recipe
- Prepare the pan and oven: Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper, leaving overhang on the sides so the brownies are easy to lift out later.
- Melt butter, oil, and chocolate: In a medium saucepan over low heat, melt the unsalted butter, vegetable oil, and chopped chocolate, stirring constantly until smooth. Remove from the heat and stir in the cocoa powder until the mixture looks glossy. Let it cool until warm, not hot.
- Whisk the eggs and sugars: In a large bowl, whisk together the eggs, extra egg yolk, granulated sugar, and brown sugar until pale and glossy. This step helps dissolve the sugar and sets up those crackly tops.
- Combine the wet ingredients: Slowly stir the warm chocolate mixture into the egg mixture, followed by the vanilla extract and salt. The brownie batter should look smooth and shiny at this point.
- Fold in the dry ingredients: Add the all-purpose flour and gently fold with a rubber spatula just until combined. Stop as soon as you no longer see dry flour to keep the brownies fudgy, not cakey.
- Bake the brownies: Pour the batter into the prepared pan and smooth the top. Bake until the edges are set and the center is still soft.
- Cool completely: Let the brownies cool in the pan before slicing. They continue to set as they cool, which is key for the right texture.
How to Know When Brownies Are Done
The edges should be set and slightly pulled away from the sides of the pan, while the center still looks soft. When you insert a toothpick into the middle, it should come out with moist crumbs, not clean. Brownies continue to bake as they cool, so pulling them early is what keeps the center fudgy.
What's the Best Simple Brownie Recipe?
The best simple brownie recipe isn't about extra ingredients-it's about understanding the basics.
Great brownies rely on properly whisked eggs and sugar for structure, minimal flour for density, and the right balance of fat for richness. This recipe skips powdered sugar, whipped egg whites, and unnecessary steps in favor of a batter that's smooth, glossy, and predictable. If you want homemade brownies that are easy, reliable, and consistently good, this is it.
Tips and Tricks for Perfect Homemade Brownies
- Let the chocolate mixture cool before adding it to the eggs: If it's hot enough to make you hesitate, it's too hot. Aim for warm, not steaming-around 120°F-so you don't accidentally scramble the eggs or ruin your chances at a crackly top.
- Whip the eggs and sugar until glossy: This isn't a suggestion. Fully dissolved sugar is what gives you those shiny, crinkly top, and rushing this step is how brownies end up looking dull and sad.
- Use room temperature eggs: Cold eggs and warm chocolate don't get along. Starting with room temperature eggs keeps the batter smooth instead of grainy.
- Fold the dry ingredients gently and stop early: Switch to a rubber spatula and fold just until combined. Overmixing is how fudgy brownies quietly turn into chocolate cake-no one asked for that.
- Pull the brownies before a toothpick comes out clean: Moist crumbs are what you want. A clean toothpick means you waited too long and now you're eating overbaked brownies.
- Let the brownies cool completely before slicing: Cutting early makes even perfect brownies seem underdone. Waiting is part of the recipe, unfortunately.Common Mistakes When Making a Simple Brownie RecipeAvoid these, and you're golden.
- Baking until a toothpick comes out clean
- Overmixing the batter after adding flour
- Adding hot chocolate directly to the eggs
- Using too much flour "just in case"
- Cutting brownies before they've cooled
FAQs
- Can I use chocolate chips instead of chopped chocolate? Yes. Semi-sweet chocolate chips work well and melt smoothly into the batter.
- Is this better than a box mix brownie? If you like richer chocolate flavor and better texture, yes. This simple brownie recipe has more depth than box mix brownies.
- Can I freeze homemade brownies? Absolutely. Wrap brownies tightly in plastic wrap and freeze for up to two months.
- Can I bake this in a glass baking pan? You can, but a metal baking pan gives better chewy edges and more even baking.
Storing and Freezing
Store cooled brownies in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze. Thaw at room temperature before serving.
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Recipe
Simple Brownie Recipe
Ingredients
- 113 g ½ cup unsalted butter
- 45 g 3 tablespoon neutral oil (canola or vegetable)
- 113 g 4 oz dark chocolate (60-70%), chopped
- 25 g ¼ cup Dutch-process cocoa powder
- 150 g ¾ cup granulated sugar
- 100 g ½ cup packed brown sugar
- 2 large eggs room temperature
- 1 large egg yolk
- 1½ teaspoon vanilla extract
- ¾ teaspoon fine sea salt
- 65 g ½ cup all-purpose flour
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly spray the parchment with nonstick spray and set the pan aside.
- In a medium saucepan over low heat, combine the butter, oil, and chopped dark chocolate. Stir constantly until the mixture is mostly melted, then remove the pan from the heat and continue stirring until completely smooth. Whisk in the cocoa powder until glossy and fully incorporated. Allow the mixture to cool to about 120°F; it should feel warm to the touch but not hot, with no visible steam.113 g ½ cup unsalted butter, 45 g 3 tablespoon neutral oil (canola or vegetable), 113 g 4 oz dark chocolate (60-70%), chopped, 25 g ¼ cup Dutch-process cocoa powder
- In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and egg yolk. Beat with a hand mixer or whisk on medium to medium-high speed for 3-4 minutes, until the mixture is pale, thick, and glossy and falls in ribbons when lifted.150 g ¾ cup granulated sugar, 100 g ½ cup packed brown sugar, 2 large eggs, 1 large egg yolk
- Whisk the vanilla extract and salt into the egg mixture. With the mixer on low speed, slowly pour in the warm chocolate mixture and mix just until fully combined and smooth, being careful not to overmix.1½ teaspoon vanilla extract
- Add the flour and cornstarch to the bowl. Gently fold the dry ingredients into the batter using a spatula until just combined, stopping as soon as no dry flour remains to keep the brownies dense and fudgy.¾ teaspoon fine sea salt, 65 g ½ cup all-purpose flour, 1 teaspoon cornstarch
- Pour the batter into the prepared pan and smooth the top evenly. Bake for 22-26 minutes, until the edges are set and the center is still slightly soft. A toothpick inserted into the center should come out with thick, glossy crumbs rather than clean.
- Remove the brownies from the oven and place the pan on a wire rack. Let the brownies cool completely in the pan for at least 1 hour before slicing, as they will continue to set as they cool.
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