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.
About how many 8 x 8 pans of brownies does this make?
Just one pan.
“Prepared pan” — that means greased right?
Just depends on your preferred method of preparation.
I have a friend that loves brownies but it’s a diabetic. Could I use Splenda inplace of the sugar?
I made these brownies, but they turned out like a cake.. They didn’t have a crunchy top or gooey inside , like the picture showed. More like a mushy / spongy cake.
Did you happen to have large eggs? So sorry that they did not visually turn out like expected. I hope it still tasted ok?
Mine turned out dry and cake like, as well. Do the eggs make a difference?
OH no! Definitely should not be dry. If your eggs were small that could make a difference.
Did you use real butter or margarine?to origins baker and baked that had issues. Maybe that’s the problem. I know margarine has pull and water in įt, and real butter, is just plain creamy butter!
Yooo I followed the instructions EXACTLY and mine popped out super strange. They looked like plastic and the texture was just terrible. Nothing like the picture. :'(
Oh dear! That is not good at all. “Plastic” as a description is hard to troubleshoot. Can you be more specific?
I did , too. I think it’s the 1/2 CUP MELTED BUTTER. Do you really mean a half a CUP of butter? That’s an ENTIRE STICK of butter.
Yup! The recipe is great as written. 🙂
Oh my goodness! These were absolutely amazing. I’m not a fan of from scratch brownies but these have changed that for me. My family devoured them in 15minutes but I’m glad they were so quick and easy to make. Thank you for this amazing recipe!
Mine came out super fudgy. This is my new favorite recipe!!! Thanks so much! How do I send in a picture?
This is a great recipe. I have tried many from scratch recipes and they are never as good as a box, but this one is great!
So happy to hear Nicole!!
Hello dear ,…thanks for sharing the great recipe…it’s so amazing and so easy to make… the taste is really good and fudgy…
Will be a wonderful gift at Christmas…..thanks????
If I make a large batch of this brownie mix to keep in the pantry, how much of this dry ingredient mix do I add to the wet ingredients?
Came back to see if my question had been answered. I’d really like to know 🙁
Doubling the recipe works perfect!
Why don’t you make a single batch and put it in a measuring cup so you know how much it is? Just adding up the measurements it’s a little over one and 5/6 cups. You could also probably use the measuring cups in the recipe (1 c + 1/2c + 1/4c + 1/2 tsp) to remove the right amount. I plan on making a big batch then dividing evenly into the number of jars I multiplied the recipe by.
Thanks for this recipe! Excited to try it!