Easy Homemade Brownies Recipe
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The ultimate brownie recipe, they’re everything you want in a brownie! Chocolatey, fudgey, gooey, soft, from the center to the brownie edge!
Are you ready to learn how to make brownies from scratch that taste better than a box? This recipe is it! You can easily make them into dairy free brownies and nut free using our preferred swaps as well.
They’re everything you want in a brownie – chocolatey, fudgey, gooey, soft, just pure perfection!
These brownies can be made into iced brownies with our Chocolate Ganache Recipe or even Chocolate Cream Cheese Frosting! We sometimes will even toss Oreos into the batter. And yes, the mint Oreo cookies work well too!
Brownie ingredients
- Eggs – Take the eggs out of the refrigerator about 20 minutes before preparing.
- Unsweetened Cocoa Powder – We use Hershey’s brand cocoa powder.
- Salt – If you use Kosher salt, use one teaspoon instead of a 1/2 teaspoon of table salt.
- Baking Powder – Make sure you use baking powder, not baking soda.
- Coffee – Strong coffee enhances the flavor of the chocolate.
- Vanilla – Use a good quality vanilla extract.
- Oil – You can use vegetable oil, safflower oil, or even avocado oil.
- Sugar – We use granulated sugar in our brownie recipe.
- Flour – We use all-purpose flour. We have not tried gluten-free flour for this recipe.
- Chocolate Chips – You can use chocolate chips, chocolate chunks, or even a mix of chocolate chips and nuts. Oreo cookies even work well.
How to make brownies
Preheat the oven and grease a 9×13″ pan. Set the pan to the side while you prep the brownie batter.
In a bowl whisk the eggs and then add in the cocoa powder, salt, baking powder, coffee extract, vanilla, vegetable oil, and sugar and mix until combined.
Add the flour and 1 cup of chocolate chips, then mix until combined.
Pour the brownie batter into the prepared pan and top it with the remaining 1/2 cup of chocolate chips.
Bake for about 30 minutes or until a toothpick inserted comes out with minimal crumbs.
Let the brownie cool before slicing. You can make the pieces as big or as small as you’d like. We slice it into 15 brownies.
How to cut brownies
We use a spatula because we can no longer wait and want the brownies now.
But, if you want to be precise we recommend lining the baking dish with parchment paper. Then, you can easily remove the brownie from the pan in one piece and place it onto a cutting board.
Then, you can use a warm chef’s knife and slice the brownie into even pieces, carefully wiping the knife after each slice.
Recipe tips and variations
- To make strong coffee in a pinch, mix one teaspoon of instant coffee with one tablespoon of water.
- When checking the brownies, you’ll see minimal crumbs on the toothpick. It shouldn’t be completely clean and not wet batter.
- The cocoa powder you use matters; a good cocoa powder is essential for brownies.
- You can make this with or without the added chocolate chips. You can also add in things like nuts, cookies (hello Oreos!), or even sprinkles on top with a ganache topping!
Storage and reheating tips
- Refrigerate: Store leftover brownies in an airtight container for 3-4 days.
- Freeze: To freeze leftover brownies, wrap them in plastic wrap and then place into a freezer safe container for up to 3 months.
Frequently asked questions
Yes! We love freezing individual pieces wrapped in plastic wrap and then placing them into a freezer-safe bag or container. Then, when you want a brownie, let it defrost on the counter and even warm it up in the microwave.
They should last about 3-4 days if your friends and family don’t devour them quickly!
Our preferred egg replacer is applesauce. Use 1/4 cup of applesauce per large egg.
We recommend USA pans and greasing them with butter. We even have luck using vegan butter like Country Crock plant butter. These pans are AMAZING.
Brownies
Ingredients
- 3 large eggs
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon strong coffee
- 2 teaspoons vanilla
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13″ pan and set aside.
- Beat the eggs in a bowl and then add in the cocoa powder, salt, baking powder, coffee extract, vanilla, vegetable oil, and sugar and mix until combined. Add the flour and 1 cup of chocolate chips, then mix until combined.
- Pour the batter into the prepared pan. Top with the remaining 1/2 cup of chocolate chips.
- Bake for 30 minutes or until a toothpick inserted comes out with minimal crumbs.
- Allow the brownie to cool before slicing.
Nutrition
So nice to have you here! Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Be sure to leave a recipe rating! Also, tag us @courtneyssweets #courtneyssweets on Instagram so we can share it!
I love the look of these!
Wow. These look amazing!
This look good just a little bit of mint to go with the chocolate.
Mint is one of my favorite flavors, I am quite fond of an ice flavor Fannie Mays Mint Meltaway, these brownies remind me of it. They would probably make a good pair, maybe I will perform a wedding ceremony between the two this weekend!
These would be great for St. patty’s day too!
I am such a sucker for chocolate and mint!
Oh my gosh, a mint brownie!? Sounds heavenly! Thank you for sharing! I can’t wait to try these!