I am a sucker for a good brownie recipe. I like consistently good brownies. I like it to have a flaky crust. I like it chewy inside. I like to taste the chocolate. I wanted the best homemade BROWNIE RECIPE and this is it! I use this recipe in my Brownie Cookies and Cookie Dough Brownie Cake!
What is Brownie Mix?
When it comes to baking I also love convenience. And being able to dump stuff in a bowl and make magic. So this is my attempt to capture the ease of a box brownie mix but without the other icky stuff.
Homemade Brownie Mix Uses
This recipe tastes amazing and easily lends itself to adaptations. For instance, you can add any sort of chocolate chip, white chocolate chip, M&M’s, Nutella, etc. You can also easily double the recipe or pair the brownie mix with frosting.
One thing to note, this brownie mix recipe is not huge. It yields 9 brownies. (Most people don’t have five kids like me and prefer “normal” size pan of brownies.)
Another bonus? There are only three “wet” ingredients.
Butter, eggs, and vanilla.
And the brownie recipe can be made in one bowl too.
How awesome is that?
These BROWNIES ARE AMAZING folks!
I think these brownies are really good, but I especially loved them when paired with a sweet or tart fruit such as raspberries.
And stacked in a pile of three and covered in chocolate sauce.
That’s just how I roll folks. That’s just how I roll.
Here is the perfect chocolate frosting made just for these brownies! My secret ingredient is the perfect complement to the perfect homemade brownie recipe.
Did you happen to see this?
To make this brownie I used the same recipe above then added chocolate chips to the recipe as well as a couple on top after I took them out of the oven.
Here is my BIG SECRET DON’T TELL ANYONE TIP: Remove them 5-10 before they are done. This is not recommended if you are opposed to eating brownie batter!! But if you love ooey gooey chocolate brownie amazingness then it is worth trying. 🙂
The best of the best! These brownies are always delicious!
- 1 cup (200g) granulated sugar
- ⅓ cup (40g) unsweetened cocoa powder sifted
- ½ cup (64g) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ cup (113g) butter, melted, then cooled
- 2 large eggs, room temperature
- 1 teaspoon McCormick vanilla
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Sift together all dry ingredients. Place into a jar or airtight container.
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On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."
Your recipe looks so yumm!!!!! Can you please tell me what can be substituted instead of eggs?
Hi, Chaitra! I work with iambaker and am happy to help with questions. Here are some egg substitutes you could try. Have a wonderful day!
My family of 6 didn’t think these brownies were anything special. Very much a cake brownie. May have been better with ice cream or berries, but by themselves, not that great.
These are the best brownies I think I’ve ever had! I’ve used them in a couple recipes on this site and will use this as my go-to recipe in the future. They’re so moist and fudgy which is my favorite brownie texture! Try it, you won’t regret it! (Also try her brownie pie and death by chocolate pie!)
Baker be aware!!! These brownies are addictive. You will be tempted to add to your favorite brownie dessert. I used these brownies to make sundaes and they are awesome. You will enjoy this brownie recipe. I typically do not use room temperature eggs so this was the ONLY change I made. My eggs came right out of the fridge
Has anyone doubled the recipe for a 9×13 pan?
Hi, Phaedra! I work with iambaker and am happy to help with questions. Readers have stated that they doubled the recipe for a 9×13-inch baking dish and they turned out great. Have a wonderful day!
Good
Recipe is good but it’s more like a cake brownie. Did not achieve the flaky crust by following the recipe. I think her additional chocolate chips in the batter are the reason for the flaky crust. Maybe add that option in the recipe for those who want a flaky crust? But thanks for sharing this recipe.
I made the Brownies and some Brownies Mixes too. The Brownies Frosting I made too. I made it with Buttermilk. My husband said it tasted like a mouse. He loves it and he loves the Brownies too. Thank you
These are my family‘s favorite brownie recipe!
Do you have the nutrition facts for these please?
What can i substitute for the butter my daughter cant have butter
Pls share eggfree option
Havent tried yet but sounds so good ~ we are low carb and have been experimenting w almond flour & Swerve sugar sub…has anyone attempted, can this be done? I realize the brownies may have a more nutty flavor but…
What can I used ínstese of butter?
You are not just a Baking Guru but also a well seasoned gifted Writer.
I can picture(imagine) what you write.
What would taste like sugar as a substitute. Being a diabetic, I would love to see subs if possible.
I made these today, accidentally used special dark cocoa powder. These are very good! Will definitely make this recipe again
I saved this one. When my mom made brownies she would take them out of the oven, sprinkle miniature marshmallows over the top, return to oven a few minutes. Spread the marshmallows, let cool, then frost or use ganache. Amazing.
Hmmm….I am an accomplished baker….so I am not sure what happened. The flavor of these is great. I did add about 1/4-1/3 cup of chocolate chips as you indicated you did. And…I actually baked these for the full allotted time…not 5-10 less as you indicated you do sometimes to get a really gooey brownie….and these came out completely unbaked! 🙁 The edges were done…but anything from one inch inward was still completely batter. I am actually going to try to “rebake” them for a few minutes since they are still warm heading to room tempurature. As a baker…So I know rebaking is a no-no and hardly ever works…but I want to try. I doupled the recipe in a 9×13 pan. The square inches was just about 10 sq inches over what two single 8×8 pans would be…so baking them for the full 25 minutes – should have been comparable to your “under baking” for a gooey brownie. But…like I said – they were not gooey they were still batter for 75% of the pan. I will try them again soon as a single batch – no chocolate chips…and see how they turn out. Usually your recipes turn out wonderful for me. Maybe its the rainy humid weather were having right now?? I took them to the girls at work…and I was so disappointed when I cut them. We have an oven here…so they are going back in the oven 10-12 minutes…see what happens!
Oh no! So sorry! So with doubling the recipe and a larger pan, the baking time would need to increase too. I would say 35-40. (I just did a double batch of another brownie recipe today and it was 38 minutes) You can definitely leave the chocolate chips in. I hope they were edible enough for your friends and work!!
Your recipe’s are giving me an interest in baking again. I’m 84 and spend very little time in the kitchen but I can always share
Has anyone tried baking these in the brownie bar pans? Like the one with 12 cavities? If so, I’d love to know how long you baked them for.
Absolutely best brownie I’ve ever made. I always get compliments and I have to pretend the recipe is more difficult than it is.