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 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!
Brownies Made with Homemade 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 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 double the recipe or pair the brownie mix with frosting. It is also the recipe I used for my Salted Caramel Marshmallow Brownie Hi-Hats! One thing to note, this brownie mix recipe is not huge. It yields 9 brownies and is made all in one bowl!
Optional Add-Ins for Brownies
- Morsels – milk chocolate, white chocolate, peanut butter, butterscotch, you name it! I use about 1/2 – 3/4 cup total.
- Nuts – again, any you prefer. About 3/4 cup works perfectly.
- Nutella – drizzle it on the brownie batter in the pan and swirl if you want it fancy!
- Oreos or other cookies – rough chop on top or add about 1 cup to batter.
- To make the brownie in the first image from this post, I added chocolate chips to the recipe as well as a couple on top after I took them out of the oven.
Can These Brownies Be Gluten-Free?
I haven’t tested it personally, but a number of readers have said that they use a good quality 1:1 Gluten Free Flour blend in place of all-purpose in this recipe with success.
Coffee in Brownies?
Adding coffee to brownies is one of those most amazing ways to enhance and uplift the chocolate flavor. There is no coffee in this recipe, but I do have another Brownie Recipe that does. If you want to add coffee, I suggest adding instant espresso powder. The instant coffee powder will work in a pinch!
Perfect Brownie Frosting
Here is the perfect chocolate frosting made just for these brownies! My secret ingredient is the perfect complement to the perfect homemade brownie recipe. In fact, I loved the frosting so much, I also added it to my Double Fudge Brownies, too!
How to Store & Freeze Brownies
The Mix: You can store the mix in an airtight container in your pantry for 6 months or the life of the ingredients.
Baked Brownies: Once baked, brownies are best in an airtight container at room temperature and will last 2 days.
To freeze: To freeze baked brownies, wrap them with plastic wrap and then place them into an airtight container, in a freezer-safe plastic storage bag, or wrap them again with aluminum foil. Be sure to label them with the date. When you are ready to enjoy the brownies again, remove them from the freezer and place them in the refrigerator overnight or on the counter until they come to room temperature.
How to Get Ooey Gooey Brownies
An unconventional tip for achieving a particularly moist and decadent brownie is to remove them from the oven five to seven minutes prior to its intended baking time. It should be noted, however, that this technique is not recommended for those who oppose eating undercooked batter. If one desires a gooey, chocolatey brownie experience, this approach may be worth exploring.
More Brownie Recipes
Homemade Brownie Mix
Ingredients
Dry Ingredients
- 1 cup (200 g) granulated sugar
- ⅓ cup (40 g) unsweetened cocoa powder, sifted
- ½ cup (64 g) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
Wet Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and spray an 8×8-inch pan with non-stick spray.
- Sift (or whisk) together granulated sugar, cocoa powder, flour, salt, and baking powder in a large bowl.
- Melt butter and set aside to cool.
- In a medium bowl, beat two eggs and vanilla extract with a hand-held mixer.
- Add the egg mixture and melted butter to the dry ingredients. Stir until just incorporated.
- Pour batter into the prepared pan and bake for 20-22 minutes.
Notes
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.”
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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
Can I ask why kosher salt ? Mine did not dissolve I got it in chunks while eating the brownie. The salty/sweet was nice except my one bite had about 3 grains lol. Why kosher?
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.
My go-to brownie recipe! I always add my favourite brownie icing as well as fresh whipped cream. Will be a recipe I pass down 🙂
I had only dark Hershey powder AND BEST homemade brownie EVER! Thank you!