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These Homemade Brownies are thick, chewy, and stay moist for days! I consider this the best brownie recipe out there because it’s made in one pot. Winner, just like the rest of my bar recipes!
Why These Brownies are the Best of the Best
I love love love this Homemade Brownie Recipefor so many reasons and have been using this particular recipe for years. It’s a really simple 1-bowl recipe that yields brownies that bake up thick with lightly crispy edges and super soft centers. Here are some other reasons why these are the best!
- Thick. These bake up to be really thick and chewy, unlike the store-bought boxed version. I’m talking about an inch tall!
- Super Chocolate-y.I use three different kinds of chocolate (two melted in, one stirred in) plus a little cocoa powder for a little extra insurance which makes these so so decadent and amazing!
- Serving Options.Of course, this brownie recipe tastes great warm or even with some whipped cream or vanilla ice cream, but is perfectly delicious as is.
- Easy to Cut.And, bonus! They cut really nicely if you let them cool completely. You’ll just have to use a sharp knife.
- Long Lasting. I like to remove my entire slab of brownies using the parchment paper I lined the pan with, cut off the crunchy edges, cut the remaining into bars, and then place them back into the pan so the edges stay moist over the course of the few days you have them.
- Easy Reheating.Microwave for a quick 10-second burst to experience the pleasure that is triple chocolate fudge brownies.
Love brownies as much as I do? Check out these other recipes: Rocky Road Brownies, Oreo Brownies, Brownie Bites, Pumpkin Brownies, and Hot Fudge Brownie Sundae!
A Note About Chocolate
I’d highly recommend seeking out thebest baking chocolateyou can find for this brownie recipe. The better the quality chocolate, the more decadent, richer, and more delicious these become. Also, I’m a big believer in GO BIG OR GO HOME. Ghirardelli and Scharffen Berger are great brands.
If you don’t have three kinds of chocolate and are in a pinch, you can use semi-sweet chocolate chips.
If you’ve never mastered the art of brownie making, good news! I gotcha covered. Give this recipe a try and revel in the glory that is a pan warm, homemade brownie.
Walnuts or No Walnuts?
Lots of ‘classic brownie recipes’ definitely call for chopped walnuts and evenchocolate frosting. I like keeping mine plain butfeel free to add in 1/2-1 cup of chopped walnutsif that is what you prefer. It’s an easy addition that changes the whole flavor of the dessert.
Also, if you are planning on frosting these, just be sure they have completely cooled.
How to Make The Best Homemade Brownies
This Brownie Recipe is the best because you melt chocolate and butter together and continue to stir the remaining ingredients in using the same pot. After a couple of minutes in the oven, you have something pretty darn tasty. See the recipe card below for the full recipe!
Prep
Preheat oven.Line a 9 x 13 pan with nonstick cooking spray and parchment paper and set aside. Parchment paper is optional but
Make Brownie Batter
In a large pot, meltbutter, oil, chocolate, and cocoatogether until fully melted and smooth. Remove from heat.
Pour insugar and vanilla extract.Add ineggs,1 at a time. Add in theremaining dry ingredientsand stir gently until just combined. Do not over mix.
Bake
Fold inmilk chocolate chips and walnuts if using,and pour batter into prepared pan. Smooth the top andbake.Cool before cutting and serving. Or, cool completely and frost.
Storing Leftover Brownies
This makes a 9×13 pan of thick and chewy from scratch, homemade brownies. If you can’t eat them all in a day or two, you’re really going to want to save these for another time. I like to cover the brownies in the pan withplastic wrap and refrigerate.I find they stay moist for longer if you don’t cut them before storing, or cover all the edges that could possibly dry out.
Freezing Instructions
If you DO want to store these brownies for longer than a few days, cut each piece individually and wrap well in plastic wrap, store them all in a Ziploc bag andfreeze for up to 3 months.
To reheat, simply microwave in 20-second bursts until warmed and melty.
Even More Brownie Recipes to Try!
- Brownie in a Mug
- Triple Chocolate Brownie Cookies
- Zucchini Brownies
- Mint Brownies
- Butterfinger Brownies
- Cheesecake Brownies
If you loved this brownie recipe you’ll love my otherbar recipes!
Printable recipe card is below. Enjoy, friends!
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5 from 25 votes
The Best Homemade Brownie Recipe
These brownies are thick, chewy, and stay moist for days! I consider this the best brownie recipe out there because it's made in one-pot!
servings 18 pieces
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Ingredients
- 3/4 cup salted butter
- 1/4 cup canola oil or vegetable oil
- 4 oz. milk chocolate chopped
- 4 oz. dark chocolate chopped
- 3 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 1/2 cup semi sweet chocolate chips
- 1/2 cup chopped walnuts optional
US Customary – Metric
Instructions
Preheat oven to 350° F. Line a 9 x 13 pan with nonstick cooking spray and parchment paper and set aside.
In a large pot over medium-low heat, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.
Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
Fold in milk chocolate chips and walnuts if using, and pour batter into prepared pan. Smooth the top and bake 30-35 minutes. Cool at least 15 minutes before cutting and serving. Or, cool completely and frost with this recipe.
Video
Nutrition
Calories: 354kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 149mg | Potassium: 151mg | Fiber: 2g | Sugar: 28g | Vitamin A: 290IU | Calcium: 25mg | Iron: 2.1mg
Course: Desserts
Cuisine: American
Keyword: brownie recipe, brownies