These homemade brownies are rich, decadent, and so easy to make. You probably have all the ingredients on hand already!
I love boxed cake and brownie mixes, but there’s something to be said for a classic homemade brownie. If I want to make brownies from scratch, this is my go-to recipe. It’s chewy and rich, and it’s the kind of brownie recipe that develops that thin, crispy-crusty-flaky layer on the top that’s absolutely irresistible to bite into.
Basically what I’m saying is: these are the perfect brownies!
Easy Homemade Brownie Recipe
When you see how easy it is to make homemade brownies, you’ll want to make them on a weekly basis—and they’re so easy that you can!
What makes this recipe a little bit different from a lot of others is that it uses milk chocolate instead of your standard semi-sweet. The result is a brownie that doesn’t have that bitter dark chocolate edge to its flavor. It’s still rich and decadent, like all brownies should be, but also sweeter and a little more buttery.
(Try my Cake Mix Brownies too!)
- Salted butter
- Granulated sugar
- Vanilla extract
- Milk chocolate chips
- All-purpose flour
- Unsweetened cocoa powder – You can use Dutch process or natural cocoa powder, but make sure you don’t use the hot cocoa mix that’s meant for drinking!
- Chocolate chips – For a more traditional brownie, you can use dark or semisweet chocolate chips.
- Flour – You can make these brownies gluten-free by using a cup-for-cup all-purpose gluten-free flour blend.
How to Make Homemade Brownies
Preheat your oven to 350ºF and grease a square baking pan with butter or nonstick cooking spray.
2. Make the Batter
Pour the melted butter into a large mixing bowl and whisk in the sugar, followed by the eggs and vanilla. Stir in the melted chocolate, then add the remaining ingredients and stir until just combined.
Pour the brownie batter into the prepared pan and use a rubber spatula to smooth it out to the edges and make sure it’s evenly distributed. Bake for about 30 minutes, or until the edges are firm and pulling away from the sides.
4. Cool and Serve
Let the brownies cool in the pan for 30 minutes, then cut and serve.
Hint: Let the eggs come to room temperature before you start working on this recipe. You should always bake with eggs that are room temp, not cold!
- Chocolate Chip Brownies – Fold extra (unmelted) chocolate chips into the batter for more chocolatey flavor.
- Homemade Walnut Brownies – Add chopped walnuts to the batter for a nutty brownie.
- Peanut Butter Brownies – Fold peanut butter morsels into the brownie batter.
Do homemade brownies need to be refrigerated?
No, this recipe for homemade brownies doesn’t need to be refrigerated. It will keep on the counter at room temperature for 3 to 4 days.
Can homemade chocolate brownies be frozen?
Yes, you can freeze brownies! Store them in an airtight container or freezer bag for up to 2 months and thaw them at room temperature.
If you want your brownies to be dense, chewy, and fudgy, don’t overcook them! Keep a close eye on them so you can take them out of the oven as soon as the edges pull away from the pan.
If you’re looking for more….try these recipes next!
- 10 tablespoons salted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup melted milk chocolate chips
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F. Lightly grease a 9×9 pan.
- Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth.
- Add in eggs and vanilla extract. Whisk to combine.
- Stir in melted chocolate until combined.
- Add flour, cocoa powder, and salt and stir until just combined.
- Pour into prepared pan and smooth out to edges.
- Bake for 30 minutes or until edges are done and pulling away from sides.
- Allow to cool for 30 minutes before slices and serving.