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Brownie lovers rejoice: these quick and easy homemade brownies are the BEST! Made with simple ingredients like melted butter, granulated sugar, eggs, flour, and cocoa powder. Chocolate chips give these chocolate brownies EXTRA chocolate flavor and ensure they come out of the prepared baking pan with a shiny crackly tops! So much easier than boxed mix.
Reader Iman says: “I make brownies periodically and am always on the lookout for a new recipe. I made these tonight and my wife said they were the best brownies I’d ever made and to keep this recipe!”
Homemade Brownies are So Easy!
I have dozens of brownie recipes on my website – and even one in my cookbook. But these cocoa fudge brownies? They hold the crown as my all-time favorite homemade brownies recipe!
I’ve been baking them for years… and will continue doing so for the rest of my life. They’re quick and easy, indulgent, and basically foolproof. Plus, so much chocolate flavor thanks to chocolate chips and unsweetened cocoa powder!
Made with basic ingredients and just a few bowls… you can whip up bakery-style brownies anytime the craving strikes. I have no doubt you’ll love this easy dessert recipe as much as I do!
Unsweetened Cocoa Powder vs Dutch Processed Cocoa Powder
This recipe contains baking powder but will work with both dutch processed cocoa powder and unsweetened cocoa powder. The results will be slightly different depending on your choice. Unsweetened cocoa powder (aka natural cocoa powder) will yield a brownie with a lighter color . And less intense chocolate flavor.
Dutch-process cocoa – or black cocoa powder – will give you super dark brownies with an intensely rich and deep chocolate flavor.
How to Get the Most Chocolate Flavor in your Brownie Recipe
- Use Quality-Cocoa: No matter what kind of cocoa powder you use, it should be quality-brand. A few of my favorites are Droste, Ghiradelli, and Guittard Rouge. They give a rich dark chocolate flavor! In a pinch, I’ve even had good experience using Hershey’s cocoa powder.
- Add Vanilla: An optional ingredient, it’ll enhance the chocolate flavor. Add 1 to 2 teaspoons of vanilla extract. Pure vanilla extract or bourbon vanilla extract works great. Don’t use artificial vanilla.
- Add Espresso Powder: Another optional ingredient that will enhance dark chocolate flavor and elevate the taste of the brownies. Add a teaspoon of espresso powder with the flour mixture.
Quick and Easy Brownie Recipe
- Flour: Use all-purpose flour: not almond flour, coconut flour, or any other plant based flour. A 1 for 1 gluten free flour substitute will work ok for gluten free brownies.
- Baking Powder: This ingredient adds just a little lift to these bars which. I find baking powder is essential because the lift helps them not be too fudgy. Do not sub baking powder for baking soda!
- Salt: Enhances the taste and flavor while also balancing the sweetness. For a bakery-style touch, sprinkle flaky sea salt on the crackly tops of the chocolate brownies before serving.
- Unsweetened Cocoa Powder: You can use natural cocoa powder or dutch-processed cocoa powder. Dutch cocoa will make the brownies darker and more rich.
- Butter: Melted butter adds flavor and moisture to the recipe. I suggest using unsalted butter to control the amount of sodium added, but salted will work in a pinch. Just omit the salt called for in the recipe.
- Oil: For extra moist brownies, you’ll need to add a little oil. Use canola oil, vegetable oil, or refined melted coconut oil. In a pinch, olive oil will even work. Olive oil will add flavor to the finished product.
- Granulated Sugar: Do not sub brown sugar in this recipe! It’ll make the brownies too moist and add unwanted molasses flavor.
- Eggs: You’ll use 2 whole eggs, plus one egg yolks, which adds richness without making the brownies cake-y. I cannot suggest an egg replacement and DO NOT suggest making them without eggs.
- Chocolate Chips: You can never have enough chocolate flavor, right? Use milk chocolate chips, white chocolate chips, dark chocolate, or even, peanut butter chips! Chocolate chunks make a wonderful replacement, especially for larger pockets of gooey chocolate. Or use 1 and 1/2 cups of mini chocolate chips!
- Optional: If you want to add some crunch and protein, feel free to add walnuts, pecans, or hazelnuts.
Secrets to a Shiny Crackly Tops
- Melt the Butter: The secret to getting that gorgeous shiny crackly tops? Melting the butter with some of the sugar!
- Whisk the Eggs: Secret #2 to crackly tops? Whisk the heck out of your eggs!
- Combine Hot and Cold: This might feel insane, but you’ll slowly add the HOT butter mixture to the cold egg mixture. The secret is to whisk constantly while you’re adding, and only add a little bit of the butter mixture at a time.
- Add Dry Ingredients: Fold in the flour, cocoa powder, salt, and baking powder, and stir until JUST combined. Don’t over mix here!
- Add Chocolate: Stir in the chocolate chips or chocolate chunks. Stir ONLY until the brownie batter is just combined. Over mixing will cause cake-y brownies. When in doubt, under mix!
The Best Baking Pan
- This recipe requires a 9×9-inch baking pan. I don’t suggest using an 8-inch pan, but if you do, you’ll need to add at least 5 minutes to the bake time. And be prepared to have super thick brownies!
- The BEST baking pan for this recipe is a metal or aluminized steel baking pan. These pans allow the brownies to cook quickly and evenly. My favorite brownie pan is this 9×9-inch USA pan.
- If you use a glass or ceramic baking pan, bake longer than suggested. Depending on how thick your pan is, you’ll need to add anywhere from 10 to 25 minutes onto the bake time. Which is why I highly suggest a metal pan instead.
- Be sure to line the baking pan with parchment paper. Once your prepared pan is ready to go, simply set it aside while you make your brownie recipe. Then pour the batter into the prepared pan and bake!
- To double this recipe, use a 9×13-inch baking pan and add a few minutes onto the bake time.
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Tips for the Best Chocolate Brownies
- Oil & Butter: Using this combination keeps this recipe moist and flavorful. Does butter taste better than oil in brownies? YES!!! Does oil keep brownies moister? Yes, that’s why we use both!
- Don’t over mix: My top tip? Stop mixing the brownie batter when you still see the slightest trace of dry ingredients. This guarantees you don’t over mix! Over mixing leads to dry brownies.
- Avoid Over Baking: Take them out of the oven when they still have wiggle in the middle. Bake times are just estimates. So although I suggest baking for 27 to 30 minutes, this could vary depending on your oven and pan.
I suggest placing the brownies on a wire rack and cooling to room temperature in the baking pan before slicing. This takes a few hours. To enjoy a warm brownie, heat it up for a few seconds in the oven or microwave.
Can I Freeze these Brownies?
- Cool completely, they shouldn’t be slightly warm when you wrap them. Cooling will take about 2 hours, so be prepared to be patient.
- Once your homemade brownies are completely cool, wrap them tightly with saran wrap. This will protect them from freezer burn. Make sure the plastic wrap completely covers the brownies. Wrap a whole slab, or wrap individual brownies.
- Place in a freezer-safe sealable plastic bag and squeeze out as much air as possible before sealing. Air is the enemy of any freezer bound item!
- Label the bag and add the date, then pop it in your freezer. These will stay fresh in the freezer for up to 2 months.
You can also store them at room temperature for up to 3 days or store them in the fridge for up to 5 days!
The Best Cocoa Fudge Brownies
Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! Thick, chewy, fudgy, and so easy!
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (43g) unsweetened cocoa powder
- 1 teaspoon espresso powder optional (don't use if you don't like coffee)
- 3/4 cup (170g) unsalted butter
- 2 Tablespoons (28ml) oil canola, vegetable, or coconut will work
- 1 and 1/3 cups (265g) granulated sugar divided
- 2 large large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract optional, but recommended
- 3/4 cup (128 grams) chocolate chips
Instructions
- Preheat oven to 350 degrees (F) (175 degreed C). Line an 9×9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.
- In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
- In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds.
- Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
- Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked.
- Place pan on a cooling rack and cool completely before slicing.
Video
Notes
- For very gooey brownies, you’ll want to pull them out closer to 27 minutes. For more structured brownies, let the, bake 30 to 32 minutes.
- Over mixing is the number 1 reason brownies come out cakey.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
I saw this recipe posted yesterday and went right out to get cocoa and chocolate chips. Made them right away and oh man, this is my new go-to brownie recipe. I used some freshly ground coffee instead of espresso powder. Made them exactly like the recipe and they turned out perfectly. The recipe is easy, too.
They have the perfect crackle on top, are fudgy and cocoa-y and perfect. I used milk chocolate chips but will probably use semi-sweet or even dark next time. I’m going to add walnuts next time too, yum.
Already thinking of events I can bring these to.
Delicious.
Oh, I should add that I made this into 16 smaller brownies. (but still a good size). They are 200 calories each at this size, in case anyone is wondering 🙂
Thanks for the tip! xo
Whats the substitute for eggs.
I don’t have one. I would suggest searching for an egg free brownie recipe for best results 🙂
Hi Kat! So happy to hear these were a big hit for you 🙂 I LOVE adding walnuts and dark chocolate chips… highly recommend! Happy baking! xo
It will be the same oven temperature if im using fan force setting?
Hi Lolit. I have to no experience baking with a fan force setting so I’m not sure. I would suggest doing a little google digging to see what the best adaptions would be!
Hi there,
I have made the mistake of forgetting that my oven was on fan and the brownies came out as a super dry very dark looking cake ahah
I have been very cautious about not over mixing but then forgot about having to lower the temperature with fan… oh man it was a sad moment when I cut out the brownies and realised something was wrong!
Plus I used GF self rising flour so it could have contributed to the semi disaster.
I will give it a try again without the fan on and see what happens! Otherwise I would recommend to lower the temperature while using the fan setting probably to about 150 degrees Celsius. Let me know if you have had the same issue!
Could I substitute gluten free flour for the flour?
Hi Laurie! I haven’t tried, but I think a 1 for 1 GF sub would work! If you give it a try, please let me know 🙂
I was going to try this recipe and make it slightly more suitable for Easter by putting a small caramello egg in each square. If I do that, would I add less sugar?
Hi Lynelle! What a cute idea! I would suggest pressing the eggs on top of the brownies when they come out of the oven. Otherwise they’ll likely melt into the brownies, and be unnoticeable. I would say if you cut the sugar at all, only by 1/4 cup max. Can’t wait to hear how it turns out! Happy Easter!
Hi! Did you also melt the choco chips? Thanks
Hi Agatha! Nope, you stir them in at the end, right before baking. Step 5!
What is the secret to cutting brownies so they don’t crumble or stick to the knife while cutting? They look delicious!
Plastic knife
Wipe the knife between slices.
Pizza cutter! Cits them perfectly!
I added my chocolate chips to the melted butter/oil/sugar mixture – and the brownies turned out SO GOOD! They were exactly the texture I was looking for thick chewy and fudgy! YUM!
Hi!! I can’t wait to try these. Are the chocolate chips necessary for the chocolate flavor or is it more of an add-in, like nuts might be?
Hi Kath! Nope, you can totally leave them out! They’re an add-in and make the brownies more chocolatey, but they’ll still be divine without them 🙂
Good. Cuz I don’t have any on hand and I don’t want to go to the store…thanks!
Pam I actually just forgot to add them in and the brownies were perfect even without them. Plenty of chocolate flavor! Use the espresso powder though if you can. Or buy some for future chocolate recipes including cake. Adds sooo much!
Hola, cuántos brownies salen de esta receta, saludos desde Ecuador
Hola! Ella puso arriba que 9 brownies grandes
Hi!
Passover is about to start. Flour, not allowed. There is cake matza “flour”. It’s pretty dry and dry. Did I mention, it’s dry?
Good.
How would you modify this recipe? Add more oil or some water, maybe with instant coffee flavoring it?
How much of either would you guess?
Thanks, Hal
Hi Hal! Happy almost Passover! Unfortunately I have not experimented using that variety of flour in baking, so I cannot wisely advise. I would say that if you think it’s drier than all purpose flour, you may want to add an extra Tablespoon of oil! Sorry I can’t be more helpful, but I wouldn’t want to lead you astray with misinformation. If you experiment, I hope you’ll let me know how it goes! Stay well 🙂
Hai …i’m Lisya …How many used all-purpose flour?
Did you try?
Or I would google how to substitute matzoh meal flour for flour in a recipe
JUST saw these brownies on Ashley’s Instagram account and knew I had to make them immediately! They JUST came out of the oven and I couldn’t help but try a little piece before they fully cooled down and oh my goodness – new favorite brownie recipe! They are so rich and flavorful, and the texture is unreal. HIGHLY recommend! xo
Molly – you just made my day!!! SO HAPPY YOU LOVED THIS RECIPE! All caps because I’m that happy lol. Happy baking and thank you so much for letting me know you enjoyed this one!
Hi! Thank you so much for the most delicious brownie recipe ever!!! My dad and I could not stop eating them and they had the most wonderful chocolate flavor. I could not stop telling me everyone about them and sharing the recipe with friends and family! I wanted to bring some home from school and was wondering if the brownies can be stored for up to a week?
These are true to their title – absolutely AMAZING brownies and a HUGE hit in my home. While the espresso is optional, I highly recommend adding it! The only difference I encountered was my baking time – these were extremely thick brownies and I ended up baking for an additional 10 minutes in order for them to cook thoroughly. Not sure if that’s due to my error or due to an old oven! Just something to mention. Hands down best recipe – make it TODAY!
What should be the baking time for 8 x 8 pan?
Could these be baked with oil only?
Hi Z! I haven’t tried, but I don’t think they would be as flavorful. If you experiment, I would suggest using less oil. Let us know if you try it out 🙂
Hi. I came across your recipe for these incredible looking brownies. My question is. Can this recipe be doubled for a 13×9 baking pan? Thanks in advance.
Hi I use a 13×9 for this recipe without doubling and there is plenty of batter
I did it with that bad it was so flat, probably not
Yes…!!
Thank you for sharing this recipe. Found it on Pinterest, this is the second time making it in two weeks, except this time I marbled them with peanut butter, subbed 1/2 cup of brown sugar instead of white for a touch of depth, and added vanilla extract, because vanilla adds that little lovely note:)
Before they were amazing, so I bet the ones in the oven now will be divine.
When they cool (or if you eat them the next day) the chocolate chips set up a bit and give little pockets of creamy chocolate flavor as you chew:)
Will be my go-to. So easy, so good.
Any replacement for eggs?
Hi Anu! For a school project I experimented with using different egg substitutes in baking recipes, and the best results came from using pureed soft tofu or mashed banana. Hope this helps!
Hey I usually use oil only for my brownies and they come out great
Thats cool do you have a recipe?
Could I substitute coffee crystals like Folger instead of powdered espresso? Should zi grind it up? Or maybe actual coffee liquid, and how much if so.
I’ve done this before. I just add a teaspoon of hot water to dissolve the crystals. It turned out fine.
Hi Ashley! I love this recipe the brownies are addictive!
Any tips on how to prevent sinking? It’s baked through and high when I take it out the oven but sinks in the middle once it’s cooled♀️
Hmm.. sounds like maybe too much air is being incorporated into the batter. Try not to mix too much once the eggs have been added.