For years, the quest for the perfect homemade brownie recipe felt endless. Like many, my gold standard was set by those incredibly fudgy, moist, and intensely chocolatey brownies from a box mix. The dream was always to recreate that nostalgic treat from scratch, achieving those coveted crispy edges and crackly tops. If you’ve been on a similar brownie journey, searching for that ideal balance of texture and flavor, you’re in the right place. This guide will show you exactly How To Make Brownies that rival, and even surpass, your boxed mix memories.
My breakthrough came when I stumbled upon Michelle Lopez’s recipe in her cookbook, Weeknight Baking. Her “Boxed Mix Brownies, From Scratch” recipe promised to deliver that iconic boxed brownie experience, but entirely homemade. Skeptical yet hopeful, I tried it, and the results were astounding. Finally, homemade brownies that lived up to the childhood ideal!
This recipe has been on constant rotation in my kitchen ever since. It utilizes simple pantry staples and is surprisingly straightforward, barely more effort than using a pre-made mix. The reward? Brownies that are truly perfect – glossy, intensely fudgy, and bursting with rich chocolate flavor. Trust me, once you learn how to make brownies this way, you’ll want to bake them immediately!
Speaking of immediate action, I highly recommend checking out Weeknight Baking. This cookbook is a treasure trove of delicious, easy-to-follow recipes designed for busy weeknights. Michelle, from Hummingbird High, shares her expertise in creating incredible baked goods without spending hours in the kitchen. Her book is filled with enticing variations and invaluable tips for efficient baking. As Michelle herself says, “We’re all doing the best we can with what we have. And I’m going to help you bake any night of the week that works for you.” If you’re passionate about baking, this book is a must-have.
Key Ingredients for Perfect Homemade Brownies
Let’s dive into what makes Michelle’s recipe for how to make brownies so exceptional. To replicate (and elevate) the boxed mix experience, this recipe uses common ingredients like granulated sugar, all-purpose flour, salt, and chocolate chips. However, a few key additions make all the difference:
- Eggs and Water: This combination is crucial for achieving that signature moist and gooey texture reminiscent of boxed mix brownies. The water helps to create a tender crumb, mimicking the effect of emulsifiers found in commercial mixes. And because this recipe omits baking powder, eggs are essential for providing lift and structure.
- Powdered Sugar: This is the secret weapon! Powdered sugar contains cornstarch, which acts as a thickening agent, contributing to the fudgy texture without relying on artificial additives. It’s the key to achieving that perfect homemade brownie texture.
- Unsweetened Cocoa Powder: For a deep, rich chocolate flavor, unsweetened cocoa powder is essential. Michelle recommends Hershey’s Special Dark Dutch-processed cocoa powder, but any good quality unsweetened cocoa will work. Sifting it beforehand is important to remove any lumps for a smooth batter.
- Oil: Unlike many brownie recipes that call for butter, this recipe uses canola oil, mirroring the ingredient list of boxed mixes. I personally prefer olive oil for its richer flavor profile, which complements chocolate beautifully. For a more neutral taste, canola oil is a great choice.
- Vanilla Extract: Just a touch of vanilla extract, ½ teaspoon, significantly enhances the overall chocolate flavor, adding depth and complexity.
With these simple yet strategic ingredients, you’re well on your way to mastering how to make brownies that are truly irresistible.
Step-by-Step Guide: How to Make Brownies from Scratch
Now, let’s walk through the easy steps to create these amazing homemade brownies. This recipe is so straightforward, even beginner bakers can achieve fantastic results.
Step 1: Prepare Dry and Wet Ingredients Separately.
In a medium-sized mixing bowl, whisk together all the dry ingredients: granulated sugar, all-purpose flour, powdered sugar, unsweetened cocoa powder, chocolate chips, and salt. Ensure the cocoa powder and powdered sugar are sifted to remove any lumps for a smoother batter.
In a separate, large mixing bowl, whisk together the wet ingredients: eggs, olive oil (or canola oil), water, and vanilla extract. Whisk until the eggs are lightly beaten and the mixture is well combined.
Step 2: Combine Wet and Dry Ingredients.
Gradually sprinkle the dry ingredient mixture over the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few streaks of flour are okay at this stage. The batter will be quite thick, which is perfectly normal for this recipe.
Step 3: Prepare Baking Pan and Pour Batter.
Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal after baking. Lightly grease the pan with cooking spray before lining with parchment to ensure the paper sticks and the brownies don’t stick to the pan.
Pour the thick brownie batter into the prepared baking pan. Use a rubber spatula to evenly spread the batter to all corners of the pan and smooth the top surface.
Step 4: Bake to Perfection.
Preheat your oven to 325°F (160°C). Transfer the baking pan to the preheated oven and bake for 40 to 45 minutes. To check for doneness, insert a toothpick into the center of the brownies. It should come out with a few moist crumbs attached, not completely clean. It’s better to slightly underbake brownies for a fudgier texture than to overbake them and risk dryness.
Once baked, remove the pan from the oven and let the brownies cool completely in the pan before slicing and serving. Cooling is crucial for achieving the best texture and preventing them from crumbling.
Step 5: Slice, Serve, and Store.
Once completely cooled, lift the brownies out of the pan using the parchment paper overhang. Cut them into squares and serve. Enjoy these incredibly fudgy, homemade brownies!
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, they freeze exceptionally well for up to a month. Doubling the recipe and freezing a batch for future cravings is a great tip for always having a delicious dessert on hand.
Expert Tips for the Best Brownies
To truly master how to make brownies, keep these expert tips in mind for consistently delicious results:
- Quality Chocolate Chips Matter: Michelle emphasizes the importance of using good-quality, large chocolate chips. She recommends Ghiradelli’s 60% Cacao Bittersweet Baking Chips. I personally love Enjoy Life’s Dark Chocolate Morsels. Using high-quality chocolate chips elevates the overall flavor of the brownies.
- Slightly Underbake for Fudginess: It’s always better to err on the side of underbaking when making brownies. Overbaked brownies can become dry and crumbly. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached. They will continue to set as they cool.
- Patience is Key: Let Them Cool Completely: Resist the temptation to slice into warm brownies straight from the oven. Cooling allows them to firm up, resulting in a gooier, fudgier texture and cleaner slices. The chocolate flavor also intensifies as they cool. Trust me, the wait is worth it!
More Delicious Dessert Recipes
If you’ve successfully learned how to make brownies with this recipe and are craving more baking inspiration, try these other delightful dessert recipes:
Best Homemade Brownies Recipe
⭐️⭐️⭐️⭐️⭐️ 4.9 from 7365 votes
Prep Time: 5 minutes
Cook Time: 45 minutes
Serves 16 brownies
The ultimate recipe for brownies! They’re fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.
Equipment
- 8×8 inch baking dish
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- Parchment paper
Ingredients
- 1 ½ cups granulated sugar
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder, sifted
- ½ cup powdered sugar, sifted
- ½ cup chocolate chips (good quality)
- ½ teaspoon salt
- 2 large eggs
- ½ cup olive oil or canola oil
- ¼ cup water
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Lightly spray an 8×8 inch baking dish with cooking spray and line with parchment paper. Spray parchment paper as well.
- In a medium bowl, whisk together granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together eggs, olive oil, water, and vanilla extract.
- Sprinkle dry mix over wet mix and stir until just combined.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 40-48 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Recipe Notes
- For less sugar, use 1 cup granulated sugar instead of 1 ½ cups.
- Olive oil adds richness, but canola oil offers a more neutral flavor.
- Cool brownies completely (about 2 hours) for best texture. For firmer brownies, store in the fridge.
