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Homemade brownies, like chocolate chip cookies, are one of the absolute all-American favorite desserts and comfort foods. Warm, gooey chocolate brownies can satisfy the sweet tooth of many a chocoholic, but the sheet-pan dessert is also easy to make for a large group of people.

Brownies store well at both room temperature and in the freezer, making them perfect for busy occasions because they can be made several days in advance. Picnics, school parties and other events that call for a sweet treat to be transported can be difficult with more elaborate desserts, but brownies can be sliced and stacked easily before traveling.

Whether you are looking for the best brownie recipe, a fudgy brownie recipe or a brownie recipe from scratch with a little more flare thanks to extra ingredients, these homemade brownies will serve you well. Enjoy getting in the kitchen to kick a chocolate craving and experiment with your favorite brownie recipe by adding in new ingredients like marshmallows, chopped nuts and oozing caramel.

Fudgy Brownie Recipe

Total Time: 1 hour 30 minutes | Prep Time: 30 minutes | Serves: 16 brownies

Ingredients:

  • 1/2 cup or 1 stick unsalted butter, cut into small pieces
  • 1 cup white granulated sugar

  • 2 1/2 tablespoons canola or vegetable oil

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 3/4 cup all-purpose flour or Cup4Cup gluten-free flour

  • 3/4 cups natural, unsweetened cocoa powder

  • 1/2 cup chocolate chips, melted
  • 1/2 teaspoon salt

Directions:

  1. Heat oven to 350 degrees Fahrenheit.

  2. Cover an 8-by-8-inch baking pan with aluminum foil and coat with nonstick baking spray. Leave some overhang of aluminum foil around the edges of the pan.

  3. In a small saucepan, melt the butter over medium heat on the stove top.

  4. In a large mixing bowl, combine the sugar, melted butter and cooking oil, whisking for 1 minute for a well-combined, smooth mixture.

  5. Add in the eggs and vanilla, whisking for another minute. The color should slightly lighten.

  6. Add the flour, cocoa powder, melted chocolate chips and salt. Whisk until combined without pockets of flour or lumps but do not overmix the batter.

  7. Pour the batter into the prepared pan and smooth it into an even layer.

  8. Bake for 20 to 23 minutes, testing the brownies with a knife to assess if they are done. If the knife is clean after being inserted, the brownies are done.

  9. Let the brownies completely cool and then slice into 16 equal squares. Use the foil overhang to remove them from the pan.

Tip

  • Be sure not to overmix this batter to keep the texture correct. The additional moisture from the oil is what makes these brownies so fudgyand indulgently gooey.

  • For an even more batter-like consistency, increase the oil and add in a 1/4 cup of semi-sweet chocolate chips for sweet,melted goodness.

Best Brownie Recipe

This classic brownie recipe is chocolatey and rich, making it the perfect solution to any chocolate cravings or sweet-tooth hankerings. These brownies are moist, keep well when they are stored properly and are an easy crowd pleaser at large gatherings.

Total Time: 1 hour 30 minutes | Prep Time: 30 minutes | Serves: 16 brownies

Ingredients:

  • 1/2 cup or 1 stick unsalted butter, cut into small pieces
  • 1 cup white granulated sugar
  • 1/4 cup packed light-brown sugar
  • 3/4 cups natural, unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon canola or vegetable oil
  • 2 large eggs
  • 1/2 cup all-purpose flour or Cup4Cup gluten-free flour

Directions:

  1. Heat oven to 325 degrees Fahrenheit.

  2. Cover an 8-by-8-inch baking pan with aluminum foil and coat with nonstick baking spray. Leave some overhang of aluminum foil around the edges of the pan.

  3. In a small saucepan, melt the butter over medium heat on the stove top.

  4. In a large mixing bowl, combine the sugar, cocoa powder and salt.

  5. With a steady hand, pour the slightly cooled, melted butter into the dry ingredients. Whisk until well combined.

  6. Whisk in the vanilla extract and oil until thoroughly combined.

  7. Add in 1 egg at a time, mixing well after each addition to fully combine.

  8. Add the flour and whisk until combined without pockets of flour or lumps, but do not overmix the batter.

  9. Pour the batter into the prepared pan and smooth it into an even layer.

  10. Bake for 20 to 30 minutes, testing the brownies with a knife to assess if they are done. If the knife is clean after being inserted, the brownies are done.

  11. Let the brownies completely cool and then slice into 16 equal squares. Use the foil overhang to remove them from the pan.

Brownie Recipe From Scratch

This recipe is tailored to making brownies from scratch to achieve an overloaded chocolate-caramel turtle brownie. Swap out the ingredients you prefer to riff on the recipe and make a pan of brownies that reflects your personal taste. If you are using sticky ingredients like caramel, however, do use parchment paper instead of aluminum foil because the caramel will not stick to it as much.

Total Time: 1 hour 30 minutes | Prep Time: 30 minutes | Serves: 16 brownies

Ingredients:

  • 3/4 cup or 1 1/2 sticks unsalted butter, cut into small pieces
  • 1 (4-ounce) semi-sweet chocolate bar, chopped
  • 2 cups white granulated sugar
  • 2 teaspoons vanilla extract

  • 3 large eggs, room temperature

  • 1 cup all-purpose flour or Cup4Cup gluten-free flour

  • 1 cup natural, unsweetened cocoa powder

  • 2 teaspoons salt
  • 1 cup semi-sweet chocolate morsels

  • 1 cup chopped pecans

  • 1/2 cup caramel sauce
  • 1/2 cup fudge sauce

Directions:

  1. Heat oven to 350 degrees Fahrenheit.

  2. Cover an 8-by-8-inch baking pan with parchment paper and coat with nonstick baking spray. Leave some overhang of parchment paper around the edges of the pan to protect the pan from seeping caramel sauce later on.

  3. In a small saucepan, melt the butter and half of the chopped semi-sweet chocolate bar over medium heat on the stove top. Once melted, remove and pour into a large mixing bowl.

  4. Whisk in the sugar until smooth and then add the vanilla and eggs. Whisk until thoroughly combined.

  5. Add flour, cocoa powder and salt. Whisk until combined without pockets of flour or lumps but do not overmix the batter.

  6. Gently fold in the rest of the chopped semi-sweet chocolate bar, the chocolate morsels and the chopped pecans.

  7. Pour the thick, chunky batter into the prepared pan and smooth into an even layer.

  8. Bake for at least 30 minutes, testing the brownies with a knife to assess if they are done. If the knife is clean after being inserted, the brownies are done. If the brownies are not done, continue to bake them, checking every 2 minutes with the knife.

  9. After they are baked and come out of the oven, pour the caramel and fudge sauces over the brownies.

  10. Let the brownies completely cool and then slice into 16 equal squares. Store for up to a week covered tightly with aluminum foil.

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About the Author

Molly Harris

Molly is a freelance journalist and social media consultant. In addition to Leaf.tv, Molly has written for Teen Vogue and Paste magazine. She is the former assistant editor of the Design and Style section of Paste magazine. View her work at www.mmollyharris.com.