Homemade Brownies with Superb Taste



  • Prep: 50 mins
  • Cook: 45 mins
  • Total: 95 mins
  • Yield: 8 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: American


  • 1 1/2 cupsgranulated sugar
  • 3/4 cup all-purpose flour
  • 2/3 cup cocoa powder, (sift it in case it is lumpy)
  • 1/2 cup powdered sugar, (sift it in case it is lumpy)
  • 1/2 cup dark chocolate chips
  • 3/4 teaspoonsea salt
  • 2eggs
  • 1/2cup canola oil or extra-virgin olive oil
  • 2teaspoons water
  • 1/2teaspoon vanilla extract

Having trouble finding a recipe for brownies that meets your standards? There was something about homemade brownies that didn’t let you enjoy them as much as you did as a child.

You want brownies to be super fudgy, moist, and chocolaty with crispy edges. You probably preferred to bake them from scratch, but every recipe you tried failed you until you came across this one.

Once you try this one, you’ll be hooked. After cooking these brownies, you will truly believe that these are the best brownies you have ever tasted.

Since this recipe calls for basic pantry ingredients, there is no need for any unusual ingredients. What you need is already in your kitchen. This is going to be your absolute favorite chocolate brownie recipe.

Now let’s jump into the best homemade brownies recipe, shall we?


Step 1

First, we need two clean bowls to mix dry and wet ingredients separately. Combine sugar, flour, salt, cocoa powder, chocolate chips, and powdered sugar in one bowl.
Then whisk together the eggs, olive oil, water, and vanilla extract in a bigger bowl.

Step 2

Sprinkle the dry ingredients over the bowl which contains the wet mixture and fold gently until well combined using a spatula. The batter will be thick. That’s ok!

Step 3

Prepare an 8×8 inch (20×20 cm) baking pan by lining it with parchment paper. Pour the batter into the baking pan and spread it to all four sides using a rubber spatula, and smooth the top as possible.

Step 4

Transfer the pan to a 350° F (180° C) oven and let the brownies bake for 40-45 minutes. Test them with a toothpick.
The inserted toothpick will come out with a few crumbs attached. Let them cool for a while, and then slice and serve. Bon appetite!

Cooking Notes

The best chocolate chip to use in this recipe is 60% bittersweet chocolate chip.

Avoid overcooking the brownies, no one likes dry brownies. You should bake them until a toothpick inserted comes out with only a few crumbs attached. If you are not sure about when they are ready, take them out of the oven. They will continue to firm up as they get cool!

Store the leftovers in an airtight container at room temperature for up to 3 days.

The brownies also freeze well for up to a month. It is so fun to have them on hand for a quick and easy dessert or afternoon treat!

If you’d like to reduce the sugar, use only 1 cup of granulated sugar instead of 1 1/2 cups.

The best kind of oil to use in this recipe is olive oil. The pairing of olive oil with chocolate is so enjoyable. Keep in mind that you can taste olive oil in this case. If you desire a more neutral flavor, then use canola oil.

After coming out of the oven, the brownies will be super gooey in the middle. They should cool completely, about 2 hours, before slicing.

If the cocoa powder is lumpy, sift it.

This recipe doesn’t contain any baking powder. Eggs are essential for helping the brownies puff up in the oven.


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