These super easy to make Homemade Brownies are gonna have your back when you want amazing ultra-chocolate brownies made from scratch that are gooey, fudgy and irresistible chewy. Perfect for potlucks, celebrations and hoarding!
They are that good, you might definitely become a brownie hoarder! How would you like that title? I’ve been called worse, so I’m perfectly fine to take it on that title over others. ha!
No need for chocolate chips, because these brownies are rich and perfect enough not to include them. Happily, they are not over the top sugary either! They are pretty much the perfect brownies!
I’m a huge brownie fan, so it would make complete sense over the years, that I have sampled a ton of brownies.
Brownies are my all-time favorite desserts, and these babies are way up there on the radar scale with some of my favorites, like these Peanut Butter Stuffed Brownies (Easy & Epic!), these Rich Fudgy Flourless Brownies {GF}, and these OMG! Chocolate Cream Cheese Frosted Brownies to name a few.
For more brownies, go here. There are 45 kinds and I’m always adding, so check back often.
Homemade brownies are so totally worth the making from scratch with very easy steps and only 8 ingredients.
Pssst…that box really isn’t saving you much time in the end and you probably have everything on the ingredient list as you read through this post! 🙂
Ok, just don’t go over-baking these brownies (like I always preach), to get the perfect texture. Enjoy the video!!
Super Easy Homemade Brownies
Ingredients
- ⅔ cup all-purpose flour
- 1/2 cup unsweetened cocoa powder I prefer and use Ghiradelli 100% Unsweetened Cocoa Powder or Hershey’s Special Dark or Black Cocoa Powder to get super dark brownies.
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons canola oil or oil of choice if using coconut oil, melt it with butter
- 1 ¼ cups sugar
- 2 large eggs or ½ cup applesauce for vegan version
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease an 8x8 square baking pan, or line it with parchment paper.
- Combine flour, cocoa and salt and mix, set aside.
- Melt butter in microwave until melted in a large microwavable bowl or after melted, transfer to a large bowl.
- While the butter is still hot, mix in the oil and sugar and and whisk together until mixed well.
- Add eggs and vanilla and mix until well combined.
- Add flour to buttery mixture and whisk together until well combined.
- Pour the batter into the pan and spread evenly.
- Bake for 28-30 minutes, or until a toothpick comes out with a few crumbs.
Notes
These brownies were so good! They cooked in the recommended time, which isn’t common in the past recipes I have used, so kootos for that. They were pretty sweet, so before i out them in i put some Himilian sea salt which evened out the taste. I think peanut butter would also be good to out on after they come out. Lots of thanks! my household loved them! 😍🍫
So happy you thought they were so good Tiggy! I love the idea of the Himayalan salt and the peanut butter is always a great option! You can always add less sugar next time as well. Thank you so much for your feedback!! xo
Just wanted to let you know in step 4, you wrote “and” twice.
Otherwise, I love this!!
Thank you Hila!!