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.
Ok. I’ve tried so many brownie recipes that were never good, they weren’t even ok, but this one, OMG. This one is truly the best homemade brownie recipe I’ve ever come across. So moist, chocolatey sooooo delicious. I did use dark chocolate cocoa with a milk chocolate chips. It was the best homemade brownies I’ve ever made and I received so many compliments on them from the party guests
I am a very advid baker I have tried several recipes and was looking for a homemade brownie recipe I can keep and use as my own plus keep a container instead of box mixes and this one is it! I added chocolate chips and made a double recipe for a 9×13 pan had to cook it a little longer but they are awesome I highly recommend this recipe as a keeper! Slightly crisp on the top and edges so moist and chewy on the inside!
Love it! Thanks Lisa. So glad this recipe works perfectly for you!
This is the best brownie recipe I have ever made! I did use half butter half coconut oil. I also replaced the granulated sugar for coconut sugar. I also tried black onyx cocoa powder.
I cannot wait to make this mix!! These brownies look so good! I do have a question though. How would I go about making a big batch of the mix to just have on hand, and only measure what I need when I need it?
This is an amazing brownie mix!! I also added half a cup of chocolate chips! If you want to make a bunch ahead of time you could just get about 3 mason jars full each with the fry mix ingredients and write the wet ingredients on a sticky note to the mason jar.
Hello. I saw on the picture there is chocolate chips. When do you add that and what’s the measurements?
Hi! Here is what it says in the blog post:
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 I double the recipe?
Oh my goodness! Perfect!
tastes so good but butter isn’t so common in our house, can I sub butter for normal vegetable/coconut oil next time?
You homemade brownie mix looks GREAT! I can hardly wait to try it. I am trying to go gluten free but hear that they are not the ratio to flour as “they ” say. Have you ever tried gluten free flour? I wonder if it would change the delicate mixture of ingredients you have worked out? Looking forward to your answer. Thank you, Anita
I would like to make the dry ingredients in bulk and store. When we desire brownies, measure out and add wet ingredients. How much dry ingredients would I use per making, please?
To make a bulk dry mix for the brownie recipe you can do this:
Bulk Brownie Dry Mix Recipe:
Combine the following for each single batch:
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
For Bulk Mix:
Multiply each ingredient by the number of batches you want to prepare. For example, for 5 batches:
5 cups (1000 g) granulated sugar
1⅔ cups (200 g) unsweetened cocoa powder
2½ cups (320 g) all-purpose flour
1¼ teaspoons kosher salt
1¼ teaspoons baking powder
Store the mix in an airtight container. When ready to make a batch of brownies, measure out 2⅓ cups of the dry mix per batch, then add the wet ingredients:
½ cup melted unsalted butter
2 large eggs
1 teaspoon vanilla extract
Mix as per the original instructions and bake.
It looks like I saw 2 different measurements for when you make a big 5 batch mix in a mason jar. Which is the correct measurement for the brownie mix when you make a pan of brownies? Thanks!