Best Ever Brownies

What makes these homemade brownies the best brownies ever? They are soft, yet chewy, extremely chocolaty, and just out of this world delicious. It’s so simple to make, you’ll stop buying the store bought box brownies forever and wonder why you haven’t made these sooner!

I hate to be presumptuous and call these homemade brownies the BEST EVER brownies, but they really are! I’ve made them for years and years now and they never disappoint. Consistent, delicious, comforting, if you ever need a shoulder to cry on… well, make brownies instead. You can even try a gluten free version with these Chocolate Mochi.

How to make Brownies from scratch

These amazing brownies may not be a 5 ingredient easy homemade brownies that you dump straight into a mixing bowl. But they are still very easy to make and totally worth the extra 5 ingredients.

1. In a medium heat proof mixing bowl, whisk together cocoa powder and boiling water until all the cocoa powder dissolves. (You can boil water in the microwave for 1 minute)
2. Add 1 oz of chocolate chips to the still-hot cocoa mixture and whisk until melted. If the boiling water cools too quickly and the chocolate doesn’t melt completely, take advantage of the hot melted butter in the next step.
3. Melt butter in the microwave for 30 seconds. If you need to melt the chocolate in the previous step further, add the hot melted butter to the mixture first and whisk together. Then add the vegetable oil and continue to whisk until smooth. Otherwise, you can add butter and vegetable oil together in this step.
4. Add the egg, egg yolk and vanilla extract to the mixture, and mix with a whisk again until smooth.
5. Add the sugar.
6. Mix with a whisk until completely incorporated.

7. In a small mixing bowl, mix together flour, salt and 3 oz of chocolate chips, and add this to the liquid ingredients.
8. Fold with a spatula just until incorporated.
9. Pour the brownie batter into a buttered and parchment-lined baking pan.
10. Bake for 40 minutes.

How do you know when brownies are ready?

To check whether your brownies are done, insert a toothpick in the middle if it comes out clean, it’s done. If there are any traces of uncooked batter, let it continue baking for another few minutes and check with the toothpick again.

It is recommended to check the brownies a few minutes before the time listed on the recipe because oven temperature can vary. If your oven runs a little hotter, checking earlier will ensure you don’t accidentally overbake your brownies. If your oven runs a little cooler, no harm is done but you’ll need to extend the baking time.

How to make chewy brownies?

These brownies are right on the border of chewiness and fudginess, with the rich flavor of dark chocolate brownies thanks to the dark chocolate chips and the Dutch-processed cocoa powder. The ingredients used in the recipe and how you bake it can enhance the chewiness.

• Oil and brown sugar are often used to add chewiness to brownies. This recipe uses vegetable oil, with a small amount of butter for flavor.
• This recipe also uses whole wheat flour which adds to the chewy texture. All-purpose flour will yield slightly softer brownies.
• Allow the brownies to cool completely so it can finish baking. Fresh out of the oven brownies will be very soft.
• This recipe is baked in an 8” square pan because the corner and side pieces will be chewier.

Homemade Brownies Substitutions & Variations

Can I use all-purpose flour instead of whole wheat?

Yes, certainly. I love using whole wheat flour for this recipe because it gives the brownies a bit extra texture and chewiness. But all-purpose flour will work just as well, the brownies will just be slightly softer.

What type of chocolate to use for brownies?

This recipe uses both chocolate and cocoa powder.

• Either natural or Dutch-processed cocoa powder can be used. Dutch-processed will yield darker color and richer flavor.
• Chocolate chips, baking chocolate, and chocolate wafers can all be used in this recipe. I recommend semi-sweet to dark chocolate. The darker the chocolate, the richer the flavor.
• I’ve used both regular size and mini size chocolate chips, they both work well, with mini chocolate chips blending into the brownies more.

Variations you’ll love

These whole wheat brownies are the perfect base for creating other flavors and adding mix-ins for varieties.

• If you love peanut butter, you’ll want to make these Peanut Butter Brownies, loaded with peanut butter chips and a good dose of peanut butter drizzles.
• Turn these brownies into a winter wonderland by making them into Peppermint Brownies.
• Add some caramel sauce or homemade Dulce de Leche along with a few sea salt flakes to turn them into Salted Caramel Brownies.
• Replace water with beer and make these boozy Stout Brownies.

How long do homemade brownies last?

Homemade brownies will last for about 3 to 4 days at room temperature when properly stored in an airtight container to avoid drying out. Consume freshly baked brownies as soon as you can, they will dry out the longer you keep them.

Should I refrigerate brownies?

You should never refrigerate brownies as they will quickly dry out in the refrigerator. So unless you want dry and crumbly brownies, just keep them on the countertop well covered. I doubt they’ll last 3 or 4 days anyways.

There is something comforting about a rich dark chocolate brownie. These will certainly bring a smile to your face. If you love brownies and bars, there are so many more goodies you need to try! Make one for each season.

• Refreshing Lemon Bars for Spring.
• Creamy Jello Cheesecake Bars for Summer.
• Warm and cozy Apple Pie Oatmeal Bars for Fall.

5 from 6 votes

BEST EVER brownies

By Trang Doan

What makes these homemade brownies the best brownies ever? They are soft, yet chewy, extremely chocolaty, and just out of this world delicious. It’s so simple to make, you’ll stop buying the store bought box brownies forever and wonder why you haven’t made these sooner!

Servings: 9

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

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Equipment

• 8” Square Baking Pan

Ingredients 

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• ▢ ¾ cup + 2 tablespoon whole wheat flour, 114 g
• ▢ ½ teaspoon kosher salt, 2 g
• ▢ 4 oz chocolate chip, semi-sweet or dark, 113 g, divided
• ▢ 3 tablespoon cocoa powder, natural or dutch-processed, 18 g
• ▢ 5 tablespoon boiling water, 67 g
• ▢ 5 tablespoon vegetable oil, 63 g
• ▢ 1 oz unsalted butter, melted, 28 g
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 1 teaspoon pure vanilla extract, 5 g
• ▢ 1 cup + 3 tablespoon granulated sugar, 225 g
• ▢ Extra melted butter for pan

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Instructions 

• Preheat oven to 350°Brush an 8” square baking pan with some melted butter and line with parchment paper. Brush the parchment paper with some melted butter as well.
• In a small mixing bowl, add flour, salt and 3 oz of chocolate chip (about ½ cup). Mix together evenly with a spatula. Set aside.
• In a medium heatproof mixing bowl, add cocoa powder. Heat the water in a glass measuring cup in the microwave for 1 minute and immediately pour it over the cocoa powder. Mix with a whisk until all the cocoa powder dissolves.
• Add the remaining 1 oz of chocolate chip to the still-hot cocoa mixture and whisk until melted.
• Melt butter in the microwave for about 30 seconds. Add the hot melted butter and vegetable oil to the chocolate mixture, and mix with a whisk until smooth.
• Add the egg, egg yolk and vanilla extract to the mixture, and mix with a whisk again until smooth.
• Add the sugar and whisk until completely incorporated.
• Finally, add the flour mixture set aside earlier and fold with a spatula just until incorporated.
• Pour the brownie batter into the prepared baking pan and bake for 40 minutes. A toothpick inserted in the center should come out clean.
• Allow the pan to cool completely on a wire rack before unmolding the brownie and cutting into slices.

Notes

• Measure out all of your ingredients before you get started.
• When lining the baking pan with parchment paper, allow the excess to hang over the sides. This will help you remove the brownies easily.
• You can substitute all-purpose flour, the brownies will come out a tad softer.
• Either natural cocoa powder or Dutch-processed cocoa powder can be used.
• Any type of chocolate can be used: regular size and mini size chocolate chips, baking chocolate, chocolate wafers.
• I prefer dark chocolate, but you can use anything between semi-sweet to dark.
• Consume brownies within 3 – 4 days.

Nutrition

Serving: 79g, Calories: 320kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate & comment below!

This post was originally published on 11/3/2014. The recipe has been updated and republished on 9/12/2019 with the latest improvements, extra tips, and process photos to help you in the kitchen.

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