Enjoy Homemade Brownies: Easy and Delicious Recipes

The moment cocoa hits warm butter, the kitchen changes. It smells like Saturday afternoons, bake sales, and the kind of comfort a mixing bowl can bring in under an hour. Homemade brownies are that friendly. They forgive small mistakes, welcome substitutions, and remain impressive with very little fuss.

And yes, you can get that shiny, crackly crust at home.

What makes a great brownie

The best brownie balances three ideas: fudgy, chewy, and cakey. Think of them as points on a triangle. Most recipes lean toward one style, but you can nudge a batter toward your favorite texture by adjusting fat, sugar, and flour.

• Fudgy: more fat and chocolate, less flour.
• Chewy: slightly more flour than fudgy, a mix of butter and oil, and a longer mix time.
• Cakey: more flour, a little baking powder, and more aeration.

Cocoa powder provides deep flavor and structure. Melted chocolate adds body, richness, and a silkier crumb. Sugar does more than sweeten. It dissolves into the fat and eggs, helps create the glossy crust, and keeps brownies moist.

One more lever: eggs. Whisking eggs until ribbony adds lift, while adding an extra yolk gives fudginess and a velvety bite.

Pantry basics that never let you down

• Unsalted butter
• Neutral oil (grapeseed, canola, or light olive oil)
• Granulated sugar and light brown sugar
• Natural or Dutch-process cocoa powder
• Semisweet or dark chocolate, chopped or in chips
• All-purpose flour
• Fine sea salt
• Vanilla extract
• Espresso powder, instant coffee, or brewed coffee (optional, for depth)
• Mix-ins you like: walnuts, pecans, peanut butter, toffee bits, pretzels, dried cherries

A digital scale pays off here. Cocoa and flour compress easily. If you measure by volume, fluff and spoon into cups rather than scooping.

The easiest fudgy brownies

These homemade brownies are rich, one-bowl, and crackly on top. They slice clean once cooled, and they’re sturdy enough for layering with ice cream.

Yield: 1 eight-inch square pan, about 16 small squares

Ingredients

• 12 tablespoons unsalted butter (170 g)
• 1 cup granulated sugar (200 g)
• 1/4 cup light brown sugar, packed (50 g)
• 3/4 cup cocoa powder, natural or Dutch (75 g)
• 1 teaspoon espresso powder or 2 tablespoons strong coffee (optional)
• 2 teaspoons vanilla extract
• 2 large eggs plus 1 yolk, room temperature
• 1/2 cup all-purpose flour (70 g)
• 1/2 teaspoon fine sea salt
• 3/4 cup chopped dark chocolate or chips (120 g)

Directions

1. Heat oven to 350°F. Line an 8 by 8 inch metal pan with parchment with overhangs. Lightly grease.
2. Melt butter in a medium saucepan over low heat. Off heat, whisk in granulated and brown sugars until glossy and slightly dissolved. If using espresso powder, whisk it in now. Cool 2 minutes.
3. Whisk in cocoa and vanilla until smooth and shiny.
4. Add eggs and yolk, one at a time, whisking for 20 to 30 seconds after each. The batter should look thicker and slightly ribbony.
5. Sprinkle in flour and salt. Switch to a spatula and fold just until no dry streaks remain. Fold in chocolate pieces.
6. Spread into the pan. Tap once on the counter to level.
7. Bake 22 to 28 minutes. Look for a shiny top with small cracks and edges set about 1 inch in. A toothpick should come out with moist crumbs, not wet batter. Internal temp lands near 195°F if you like to check.
8. Cool completely on a rack before slicing. If you can wait, chill for 30 minutes for super clean cuts.

Tip: Slice with a hot knife, wiping between cuts.

Shiny crust without special tricks

That delicate, crackly top comes from a thin meringue formed when sugar dissolves into the warm butter and eggs. A few ways to help it appear:

• Warm the butter and sugar together until the sugar loosens and looks glossy.
• Beat the eggs into the warm mixture for a full minute by hand or 30 seconds with a mixer.
• Use at least a little melted chocolate or chips in the batter, not just cocoa.
• Do not overdo flour. The more flour, the duller the top.

If your first pan doesn’t shine, the brownies will still taste amazing. The next batch will catch it.

One-bowl chewy brownies with cocoa only

Chewy brownies love a little oil for flexibility and shine. This batter comes together in five minutes and bakes up with clean edges and a deep cocoa flavor.

Yield: 9 by 9 inch pan or 8 by 8 thick squares

Ingredients

• 8 tablespoons unsalted butter, melted (113 g)
• 1/4 cup neutral oil (55 g)
• 1 1/4 cups granulated sugar (250 g)
• 2 large eggs
• 1 large egg white
• 2 teaspoons vanilla extract
• 3/4 cup cocoa powder (75 g)
• 3/4 cup all-purpose flour (95 g)
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1 cup chocolate chips or chunks (160 g)
• Optional: 1 cup toasted walnuts or pecans

Directions

1. Heat oven to 350°F. Line pan with parchment.
2. In a bowl, whisk butter, oil, and sugar until glossy. Whisk in eggs, egg white, and vanilla until slightly thickened.
3. Sift cocoa, flour, salt, and baking powder over the bowl. Fold just to combine. Fold in chocolate and nuts, if using.
4. Bake 24 to 30 minutes. The top should be set and edges pulling slightly from the pan.
5. Cool at least 20 minutes. The chew improves as they cool.

Cakey brownies that still taste like brownies

If you want lift but not a dry crumb, keep the chocolate and sugar generous and whip air into the eggs.

Yield: 9 by 9 inch pan

Ingredients

• 10 tablespoons unsalted butter (140 g)
• 4 ounces dark chocolate, chopped (115 g)
• 1 1/4 cups granulated sugar (250 g)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (125 g)
• 2 tablespoons cocoa powder (12 g)
• 1 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1/2 cup milk or dark chocolate chips (80 g)

Directions

1. Heat oven to 350°F. Line pan with parchment.
2. In a heatproof bowl, melt butter and chocolate over barely simmering water or in short microwave bursts. Cool slightly.
3. In a separate bowl, whisk sugar and eggs for 2 to 3 minutes until pale and thick. Whisk in vanilla.
4. Stream the melted chocolate mixture into the eggs while whisking.
5. Sift flour, cocoa, baking powder, and salt over the batter. Fold gently. Add chips.
6. Bake 22 to 27 minutes. A toothpick should show a few moist crumbs.
7. Cool before cutting.

Flavor ideas that punch above their weight

Small moves make a big difference. Try any of these with the base recipes:

• Peanut butter ribbon: microwave 1/3 cup peanut butter to loosen, then dollop and drag a knife through the batter.
• Salted tahini swirl: 1/3 cup tahini, 1 tablespoon honey or maple syrup, a big pinch of salt, swirled over the top.
• Orange and cardamom: 1 tablespoon finely grated orange zest and 1/2 teaspoon ground cardamom.
• Peppermint mocha: 1 teaspoon peppermint extract in place of half the vanilla and 2 teaspoons espresso powder.
• Chili and cinnamon: 1/2 teaspoon ground chipotle, 1/2 teaspoon ground cinnamon.
• Cookies and cream: fold in 1 1/2 cups crushed chocolate sandwich cookies.
• Caramel walnut: drizzle 1/3 cup thick caramel on top, sprinkle with toasted walnuts and flaky salt.

A simple finish can be enough. A pinch of flaky salt over warm homemade brownies is tough to beat.

Timing, pans, and doneness

Chocolate batters can be deceptive. The top sets before the center, and the smell tempts you to pull the pan early. A few guardrails help a lot.

• Metal pans bake faster and give crisp edges. Glass bakes slower. If using glass, lower the oven to 325°F and extend bake time by 5 to 10 minutes.
• Dark pans brown quicker. Check early.
• Opening the oven door too often drops the temperature. Peek through the window for the first 20 minutes.

Signs you are done:

• Center no longer jiggles when you nudge the pan.
• Top is shiny and set.
• Toothpick shows thick, gooey crumbs.
• Instant-read thermometer reads around 195°F at the center for fudgy, closer to 200 to 202°F for cakey.

Texture tuning at a glance

Here is a quick guide for a standard 8 by 8 inch pan.

Style	Fat per batch	Flour per batch	Cocoa + Chocolate	Sugar	Eggs	Leavening	Internal Temp	Bake Time
Fudgy	12 tbsp butter	1/2 cup (70 g)	3/4 cup cocoa + chips	1 1/4 cups	2 + 1 yolk	none	193 to 197°F	22 to 28 min
Chewy	8 tbsp butter + 1/4 cup oil	3/4 cup (95 g)	3/4 cup cocoa	1 1/4 cups	2 + 1 white	1/2 tsp baking powder	195 to 200°F	24 to 30 min
Cakey	10 tbsp butter	1 cup (125 g)	2 tbsp cocoa + 4 oz melted chocolate	1 1/4 cups	3	1 tsp baking powder	200 to 202°F	22 to 27 min

These are targets, not rules. Small changes still bake into something you will be happy to eat.

Make-ahead, storing, and freezing

• Room temperature: Keep in an airtight container for 3 to 4 days. Homemade brownies often taste better the day after baking.
• Refrigerate: Chilled brownies cut cleanly and are deeply fudgy. Wrap well to prevent drying.
• Freeze: Cut into squares, wrap each piece, then bag. Freeze up to 3 months. Thaw at room temperature or warm in a 300°F oven for 8 to 10 minutes.

If you like warm edges and a gooey center, reheat individual squares of homemade brownies in the microwave for 10 to 15 seconds.

Common mistakes and easy fixes

• Dry edges, underdone middle: Your pan was too hot at the edges. Use a light-colored metal pan, bake at 325 to 340°F, or line with a parchment sling and avoid over-baking.
• Greasy top: Butter separated. Make sure the sugar dissolves into the butter, do not overheat, and mix eggs for at least 30 seconds before adding flour.
• No shiny crust: Use a portion of melted chocolate, whisk warm butter and sugar with the eggs, and avoid excess flour.
• Sunken center: Under-baked or too much leavening. Bake until the center is 195°F and limit baking powder to what the recipe calls for.
• Tough texture: Overmixed flour. Once the flour is in, fold gently until no streaks remain.
• Stuck to the pan: Use parchment with overhangs and grease the sides lightly.

Gluten-free and dairy-free swaps that work

Gluten-free: Use a 1 to 1 gluten-free baking flour with xanthan gum. Brownies are forgiving, and the high fat and sugar help keep the crumb tender. Another path is a mix of 70 g almond flour and 20 g tapioca starch in place of 70 to 90 g all-purpose flour for an 8 by 8 pan. Bake as written, then let cool completely before cutting.

Dairy-free: Replace butter with 1/2 cup coconut oil or a quality vegan stick butter. If using coconut oil, whisk it warm with sugar to dissolve and add 1 tablespoon water to keep the emulsion stable. Chocolate chips should be dairy-free, labeled clearly.

Egg-free: Brownies without eggs are softer but still rich. For one 8 by 8 batch, replace each egg with 3 tablespoons aquafaba whipped to soft peaks. Add 1 teaspoon baking powder to help lift. Keep flour toward the low end to avoid a gummy center.

Small-batch skillet brownie

When you need dessert for two or three, bake a fast skillet version. The edges crisp in a satisfying way.

Yield: 6 inch oven-safe skillet

Ingredients

• 4 tablespoons unsalted butter (57 g)
• 1/2 cup granulated sugar (100 g)
• 1/3 cup cocoa powder (35 g)
• 1 large egg
• 1/2 teaspoon vanilla
• 1/4 cup all-purpose flour (32 g)
• 1/4 teaspoon fine sea salt
• 1/3 cup chopped chocolate (55 g)

Directions

1. Heat oven to 350°F.
2. Melt butter in the skillet over low heat. Off heat, stir in sugar and cocoa until shiny.
3. Whisk in egg and vanilla. Fold in flour and salt, then chocolate.
4. Smooth the top and bake 14 to 18 minutes. Serve warm with a scoop of ice cream.

Cocoa, chocolate, and sugar swaps

• Cocoa choice: Dutch-process gives a smoother, dark flavor. Natural cocoa tastes brighter and fruitier. Both work. If a recipe includes baking powder, either cocoa fits. If it uses baking soda, stick to natural unless the acid source remains balanced.
• Sugar: All white sugar gives a crisp top and clean cut. A split of white and brown sugar adds chew and a caramel note. Do not reduce sugar too much or you will lose moisture and the signature crust.
• Chocolate percentage: Chips labeled 50 to 60 percent sit in the sweet spot for brownies. Above 70 percent, increase sugar by 1 to 2 tablespoons or add a tablespoon of honey to round the bitterness.

Mix-in strategy that keeps structure intact

• Keep add-ins to 1 to 1 1/2 cups total for an 8 by 8 pan.
• Chop nuts and pretzels small so they slice neatly.
• Toss dried fruit with a teaspoon of flour to prevent sinking.
• For swirls, add half the batter, spoon in the swirl mixture, add remaining batter, then drag a knife in gentle S shapes.

Baking schedule for busy days

• Sometimes you have 45 minutes and a craving for homemade brownies. Here is a plan that works with the fudgy or chewy recipes.
• Minute 0: Heat oven to 350°F. Line the pan. Pull eggs out of the fridge.
• Minute 5: Melt butter. Measure sugar, cocoa, and flour while it melts.
• Minute 10: Whisk everything together. Fold in chocolate or nuts.
• Minute 15: Batter is in the pan. Bake.
• Minute 38: Check doneness. Bake a little longer if needed.
• Minute 45: Out of the oven. Sprinkle flaky salt. Let cool while you set the table.

A quick note on slicing and serving

Brownies firm up as they cool. If you want clean squares for a party, chill the pan for 30 minutes, then slice with a long, sharp knife. Wipe the blade after each cut. For gooey wedges, warm under a broiler for a minute or reheat briefly in the microwave and add a cold scoop of vanilla ice cream. A drizzle of espresso or a spoon of cherry jam makes a simple plate feel like dessert at a bistro.

Troubleshooting table

Keep this near your oven. It answers the most common “what happened” questions.

Problem	Likely Cause	Quick Fix Next Time
Dry and crumbly	Overbaked or too much flour	Reduce bake time by 3 to 5 minutes, weigh flour, use more chocolate or butter
Greasy layer on top	Butter separated, batter too hot when eggs were added	Let butter cool slightly, whisk eggs longer, add 1 tablespoon water
Dense and gummy	Underbaked or too much cocoa relative to fat	Bake to 195°F, add 1 to 2 tablespoons butter, reduce cocoa by 1 tablespoon
No shiny crust	Sugar not dissolved or not enough chocolate	Warm butter and sugar together, beat eggs longer, include 2 to 4 ounces melted chocolate
Bitter aftertaste	Very dark chocolate without extra sugar	Choose 55 to 60 percent chocolate or add 1 tablespoon honey

When you want bakery-level results at home

• Use a metal pan and preheat fully. An oven thermometer helps.
• Weigh ingredients and sift cocoa and flour.
• Whisk eggs into warm butter and sugar until slightly thick.
• Stop mixing once flour disappears.
• Cool completely, then chill before slicing if presentation matters.

Bake a batch this week and note the results. Write down your oven time, cocoa used, and pan type. The second try will be tailored to your kitchen, and the third will be the one you make forever.