The Best Homemade Simple Brownie Recipe

I’ve spent years perfecting this brownie recipe, and I’m convinced it’s the simplest way to achieve that ideal balance of fudgy center and crisp edges. With just a handful of ingredients and minimal effort, you’re rewarded with intense chocolate flavor and a texture that melts on your tongue. Curious about the secret to turning basic pantry staples into something extraordinary? Let’s explore what makes this recipe stand out.

Recipe

There’s no dessert quite as comforting and indulgent as a homemade brownie, and this recipe? It’s the ultimate game-changer. Trust me, I’ve baked these more times than I can count, and they never fail to impress.

What sets these brownies apart is their perfect balance—crisp edges, a fudgy center, and that rich, chocolatey flavor that feels like a warm hug. The secret? Quality cocoa powder, just the right amount of butter, and a touch of vanilla extract to elevate every bite.

Whether you’re a seasoned baker or a kitchen newbie, this recipe is foolproof and designed to bring joy to your table. Get ready to sink your teeth into the most decadent, melt-in-your-mouth brownies you’ve ever tasted—because once you try them, there’s no going back.

Ingredients

For the ultimate homemade brownies, the ingredients you choose can make all the difference between good and extraordinary. Opt for high-quality chocolate and cocoa powder—they’re the soul of this recipe and worth the splurge.

Unsalted butter guarantees you control the salt level, while granulated sugar creates that perfect crackly top. Don’t skip the eggs—they’re essential for that rich, fudgy texture.

• Unsalted butter (1 cup): Melts into the batter for richness. Salted butter works in a pinch—just adjust added salt.
• High-quality dark chocolate (8 oz): Choose at least 70% cocoa for deep flavor. Semi-sweet works too, but dark is non-negotiable for depth.
• Granulated sugar (1 ½ cups): Creates the iconic crackly top. Brown sugar can substitute for a chewier texture.
• Large eggs (3): Brings richness and structure. No swaps here—they’re essential.
• Pure vanilla extract (1 tsp): Enhances flavor. Use the real deal—imitation just doesn’t cut it.
• All-purpose flour (1 cup): Provides structure. Spoon and level for accuracy—no overpacking!
• Dutch-process cocoa powder (½ cup): Adds intense chocolate flavor. Substitute with natural cocoa powder if needed.
• Salt (½ tsp): Balances sweetness. Skip if using salted butter.
• Espresso powder (optional, 1 tsp): Elevates chocolate flavor. Omit if you’re not a coffee fan.

Pro Tip: Sprinkle a pinch of flaky sea salt on top before baking for a gourmet touch—trust me, it’s a game-changer.

How to Make the Best Simple Brownie Recipe Title

• Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it lightly. This guarantees easy removal and prevents sticking.
• In a medium saucepan, melt 1 cup of butter over low heat. Once melted, remove from heat and stir in 2 cups of granulated sugar until fully combined. Let it cool slightly to avoid cooking the eggs when added.
• Whisk in 4 large eggs, one at a time, making sure each is fully incorporated before adding the next. This helps create a smooth, even batter.
• Add 2 teaspoons of vanilla extract for flavor depth.
• In a separate bowl, sift together 1 cup of all-purpose flour, ¾ cup of cocoa powder, and ¼ teaspoon of salt. Sifting prevents lumps and secures a light, airy texture.
• Gradually fold the dry ingredients into the wet mixture until just combined—overmixing can make the brownies dense.
• Fold in 1 cup of chocolate chips or your favorite mix-ins (like nuts or dried fruit) for extra richness and texture. Be gentle to keep the batter smooth.
• Pour the batter into the prepared pan, spreading it evenly with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Overbaking can dry out the brownies.
• Let the brownies cool completely in the pan before slicing. This allows them to set and makes cutting easier. Enjoy them as they’re or with a scoop of ice cream for a decadent treat!

Nutrition

This homemade brownie recipe is a delicious treat, but it’s important to be mindful of its nutritional content. Below is the breakdown per serving.

Chef Tips

Making great brownies isn’t just about following the recipe—it’s about mastering a few tricks. I always use room-temperature eggs for even mixing and sift my dry ingredients to avoid lumps.

Don’t overmix the batter; it keeps them fudgy. Bake until the edges pull away slightly but the center’s still soft.

Let them cool completely before cutting—patience guarantees clean slices and perfect texture. Trust me, it’s worth it!