These easy homemade brownies are my favorite when I need a quick and delicious treat. They're rich, fudgy, and loaded with gooey chocolate chips. And they are perfect in this Chocolate Brownie Ice Cream.
You can't beat homemade brownies! This brownie recipe has the perfect chewy texture and is packed with chocolate chips to make them extra indulgent.
What I love about these brownies is how easy they are to make. You don't need a boxed mix. These brownies are made with simple ingredients and come together as quickly as a boxed mix, but they are so much more delicious.
This brownie recipe takes just 10 minutes to prep, so it's perfect for those last-minute dessert cravings or unexpected guests. Below, I show you how to make brownies step by step.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Eggs: Adds moisture and helps bind the ingredients together.
- Granulated sugar: Provides sweetness and contributes to the brownies' texture.
- Vanilla extract: Enhances the overall flavor with a warm, sweet note.
- Oil: Adds moisture and richness to achieve a fudgy texture.
- All-purpose flour: Gives structure and thickness to the brownies.
- Cocoa: Provides the deep chocolate flavor and richness.
- Salt: Enhances the overall flavor and balances the sweetness.
- Semi-sweet chocolate chips: Adds pockets of gooey, melted chocolate for extra indulgence.
How To Make These Easy Homemade Brownies
First, preheat your oven to 350ºF. Grease an 8x8-inch baking pan or line with parchment paper.
Now, let's make brownies! Grab a large mixing bowl and whisk together the eggs and sugar. Next, pour in the oil and add that vanilla extract.
Next is the dry ingredients. Add in the flour, cocoa, and a pinch of salt. Mix until everything is well combined.
Here's the fun part – chocolate chips! Stir those in to get chocolatey goodness in every bite. Spread the batter evenly in the prepared baking pan.
Place it in the preheated oven for around 20 minutes. Check it near the end of cooking– you want the edges set but the middle a bit soft. Once done, let them cool.
A time-saving tip: I often double the batch and freeze some for later. Just pop a frozen square in the microwave, and you've got an instant chocolate fix. Plus, having a stash in the freezer makes impromptu dessert moments a breeze.
You can serve them warm with a scoop of vanilla ice cream for a decadent dessert or let them cool and cut them into bite-sized pieces for a sweet snack. They're a crowd-pleaser at any gathering, but I won’t tell if you keep the whole plate for yourself.
- Add walnuts. Fold in chopped walnuts into the batter for a delightful crunch and nutty flavor.
- Make peanut butter brownies. Swirl in dollops of peanut butter on top of the batter before baking or replace the chocolate chips with peanut butter chips for a different twist.
- Add caramel. Drizzle salted caramel sauce on top of the batter before baking for a sweet and salty contrast.
Make-Ahead, Storing and Freezing
Make Ahead: To save time, consider making your batter ahead of time. When you’re ready to make, just spread the batter in the pan and continue with the baking instructions.
Store: Leftovers can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate the brownies, ensuring they are tightly wrapped to prevent them from drying out.
Freeze: To freeze, cut the brownies into individual portions and wrap each piece tightly in plastic wrap or aluminum foil. Place the wrapped brownies in a freezer-safe container, and they can be stored for up to three months. Thaw frozen brownies in the refrigerator or at room temperature before serving.
Brownie Recipe Tips
- To ensure a smooth batter, let the eggs come to room temperature before using. This can be done by placing them on the counter for about 30 minutes.
- Grease the baking pan or use parchment paper to prevent the brownies from sticking. This makes for easy removal and a cleaner presentation.
- To test for doneness, insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs (not wet batter), they are ready. Be cautious not to overbake, as it can lead to dry brownies.
- Allow the brownies to cool in the pan for about 15-20 minutes before cutting. This helps them set and makes cutting neater.
Can I use dark cocoa instead of regular cocoa?
Absolutely, using dark cocoa will intensify the chocolate flavor for a richer taste.
What size pan should I use if I don't have an 8x8-inch pan?
You can use a 9x9-inch pan for slightly thinner brownies. Adjust the baking time accordingly.
How do I know when the brownies are done baking?
Insert a toothpick into the center; if it comes out with a few moist crumbs, the brownies are ready. Avoid overbaking to maintain a fudgy texture.
More Delicious Brownie Desserts To Make!
These easy homemade brownies are a timeless treat! They’re chewy, fudgy, and loaded with chocolate. Best of all, they’re so easy to make and are a total crowd-pleaser.
Easy Homemade Brownies Recipe
- 3 eggs
- 1½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup vegetable oil
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
- 1 cup semi-sweet chocolate chips
- pinch of salt
- Preheat oven to 350ºF. Grease or line an 8×8 baking pan with parchment paper.
- Whisk eggs and sugar together in a large bowl until well combined.
- Next, whisk in oil and vanilla extract.
- Then, whisk in the flour, cocoa, and salt until well combined.
- Fold in the chocolate chips.
- Spread batter into prepared 8x8 inch baking pan.
- Bake in preheated oven for 20 minutes, until brownies are set on the edges but still soft in the middle.
- Remove from the oven and cool for 15 - 20 minutes before slicing.