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This homemade brownies recipe is hands-down the best I’ve ever made. They’re rich, chewy, perfectly fudgy, and come together in one pot, so cleanup is a breeze
If you’re looking for more brownie recipes try my chewy vanilla brownies, Mexican chocolate brownies, and Brookies recipe!
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Pin ItOn-Pot Brownies
I’ve always secretly loved the texture of boxed brownies. After testing so many recipes, I finally nailed one that checks all the boxes:
- Even better the next day
- That same fudgy center
- The perfect chewy bite
Top them with whipped sour cream frosting, a scoop of ice cream, or just eat them straight from the pan—I won’t judge.
Ingredient Notes
Here’s everything you need to make these rich, chewy brownies:
Unsweetened Chocolate Squares: Adds deep, bold chocolate flavor. Don’t worry—they melt down beautifully and bring the richness.
Oil (Canola or Vegetable): Helps create that moist, fudgy texture. I use a neutral oil for the perfect chew.
Granulated Sugar: Classic white sugar gives sweetness and helps with that crackly top.
Eggs: I always use large organic eggs. They bind everything together, add richness, and give the brownies structure.
Butter: A little butter adds flavor and softness. The combo of butter and oil is what makes these brownies extra special.
Vanilla Extract: Rounds out the flavor and brings out the chocolate. Use pure vanilla if you can.
All-Purpose Flour: Just enough to give the brownies structure while keeping them fudgy. I like King Arthur flour for baking.
5 Steps to Make Homemade Brownies
1. Prep the pan and preheat the oven
Preheat the oven to 350°F. Grease an 8×8 or 9×9-inch baking pan with butter, then line it with parchment paper for easy removal and clean edges.
2. Melt the chocolate and butter
In a medium pot over low heat, melt the unsweetened chocolate and butter together, stirring constantly until smooth. Once melted, stir in the oil until fully combined.
3. Whisk in eggs, sugar, and vanilla
Remove the pot from heat and whisk in the sugar, followed by the eggs and vanilla extract. The mixture should be glossy and well blended.
4. Fold in dry ingredients
In a small bowl, whisk together the flour, salt, and baking powder. Gently fold the dry ingredients into the chocolate mixture until just combined. Don’t overmix—this keeps the texture rich and fudgy.
5. Bake and cool
Pour the batter into the prepared pan and bake for 35–40 minutes. A toothpick should come out with a few moist crumbs. Cool completely before slicing. These brownies get even chewier the next day!
Eden’s Recipe Tips
1. Use quality ingredients: Good chocolate, real vanilla, and fresh eggs make a noticeable difference. It’s worth it—promise!
2. Don’t rush the chocolate: Melt it low and slow, stirring constantly. Burnt chocolate = sad brownies.
3. Set a timer early: Ovens vary, so I always check 10 minutes before the end. You can fix underbaked, but overbaked is forever.
4. Let them cool completely: It’s hard to wait, but brownies get chewier and cut cleaner once cooled. They’re even better the next day!
5. Use the toothpick trick: For that fudgy center, pull them when the toothpick has a few moist crumbs. Not wet, not clean—just right.
Frequently Asked Questions
For extra fudgy brownies, use a higher fat-to-flour ratio. That means more chocolate and butter, and slightly less flour. Avoid overmixing the batter, and pull them from the oven when a toothpick has moist crumbs.
An 8×8-inch pan typically yields 9 large brownies or 12–16 smaller ones, depending on how you slice them.
Baking times can vary depending on your oven, pan size, or even your altitude. To check for doneness, insert a toothpick in the center—if it comes out with a few moist crumbs (not wet batter), they’re ready.
More Recipes You’ll Love
- Chocolate Chip Cookie Pie
- The Best Blondies Recipe
- The Best Devil’s Food Cake Recipe
- The Best Homemade Chocolate Cake
If you make this homemade brownies recipe, leave a comment and let me know how they turned out!
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Homemade Brownies
Ingredients
Homemade Brownies
- 4 ounces unsweetened chocolate, 4 ounces is the entire bar of chooclate
- 2 tbsp butter, unsalted (salted will be fine too though)
- 2/3 cup oil, vegetable or canola
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 or 9×9-inch square baking pan with butter and line the bottom with parchment paper for easy removal.
- Mix the dry ingredients: In a small bowl, whisk together the flour, salt, and baking powder. Set aside.
- Melt the chocolate and butter: In a medium saucepan over low heat, add the chopped unsweetened chocolate and butter. Stir constantly until fully melted and smooth. Don’t rush this step—low and slow prevents burning.
- Stir in oil: Once the chocolate mixture is smooth, stir in the oil until fully combined.
- Add sugar and eggs: Off the heat, add the sugar and eggs to the chocolate mixture. Stir well with a wooden spoon or spatula until the mixture is glossy and the eggs are fully blended in.
- Add vanilla: Stir in the vanilla extract.
- Fold in dry ingredients: Gently fold the flour mixture into the chocolate mixture until just combined. Avoid overmixing to keep the brownies fudgy.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool and frost (optional): Let the brownies cool completely in the pan on a wire rack. If desired, frost with chocolate sour cream frosting. They're delicious with or without!
Notes
Storage
Room Temp: Store brownies in an airtight container for 3 to 4 days to keep them soft and chewy.Fridge: Keep in the fridge for up to a week. Bring to room temp before serving for the best texture.
Freeze: Freeze unfrosted brownies for up to 3 months. Wrap individually and thaw at room temp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These brownies sound amazing, and I’m really intrigued by the sour cream chocolate frosting. Definitely going to try these! I’ve had trouble with homemade brownies in the past, I don’t know what it is but they would not come out! Going to give your recipe a go, can’t wait!
I made these last night and they are OMG good! I’ve made and eaten thousands of brownies in my life and I finally found the perfect one! I was curious about the recipe. It’s so different from any I’ve seen, but you are a genius! The frosting came together quickly and never curdled. The frosting sends these brownies over into…cross your eyes good! Thank you for this decadent, rich, absolutely perfect brownie! Seriously…thank you!! ❤️????
I am so happy Sara!! I have played around with this recipe and SO many brownie recipes and never liked any of them until these! They are even better the next day and that frosting is my fave!!
These homemade brownies are rich chocolate perfection. Loved them so much.
Love these! Frosting on brownies is an absolute must.
I am so wishing I had one of these right now!! They look so fudgy & amazing! Brownies with frosting are my favorite!