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.
I’ve made this over a dozen times and it’s my wife and my favorite! I’m making it again as I type this!
I really love this recipe. I’m so glad I can make these for myself or when I need extra people I have in my home.
Can u please suggest a substitute for eggs and can we add oil instead of butter to the premix and bake…?
You could use 1/2 cup of applesauce for the 2 eggs and 6 tble of oil for the 1/2 cup of butter. The texture will not be the same but it will work.
I love these recipes. God bless you.
This is my favorite recipe! I double it, add about 2/3 cups of semi sweet chocolate chips, and bake in 9×13 lightly greased glass pan for exactly 26 minutes in my convection oven. Perfect every time! Thanks
How would I measure out enough of the dry mix if I were going to say make five times this recipe. It would be a great gift for my young mom friends. I’d be concerned that not all the ingredients would be equally blended. Thanks I really enjoy your recipes!
You mention a “prepared pan”, but I don’t see any info on that. Can you clarify? Thanks.
You can prepare it how you choose – whether that be with non-stick spray, parchment, or the butter & flour method.
Prepared pan means spayed with Pam or cooking spray.
No one may do this but me, but I spray my pan with Bakers Joy or grease pan and dust lightly with flour because brownies are so much easier to remove from the pan especially if they are cold. That is a prepared pan to me. If you are giving brownies or bars away in a disposable pan, they are difficult to get after being in the pan. Preparing the pan like a cake pan is a big welcome to the person receiving the pan of wonderful homemade goodies.
This was so amazing I loved it
Best Brownie Ever! I have tried lots of recipies and mixes, eaten lots of brownies but this recipie tops them all. I also like your cooking time range. I went with maximum time…. brownies done but edges not over baked hard. Side note…I used a 9 inch ceramic pie dish with parchment paper
Yum
I’m not usually a review writer but these were delicious. I’m sorry I did not take a picture… I did add 3/4 C chopped almonds. There is no doubt these will be made again. Thank you!
So glad you enjoyed them, Gail! Love the almond addition. 🙂