Thick, chewy, fudgy brownies made in ONE bowl, no mixer required! Just as easy as boxed mix, but better!
Why this is the BEST homemade fudgy brownie recipe
This recipe took me so long to perfect because I had very specific criteria & high standards for what I wanted them to be:
- One bowl, no mixer
- Thick & fudgy with chewy edges
- As easy as boxed mix: The recipe had to "work" just like a box mix, without any mixers or special techniques.
- No heating the sugar & fat together that most brownie recipes require to get a shiny crust (ain't got time for that)
- Taste as good or better than the Ghirardelli boxed mix (my fave) because that stuff is good.
Ingredient Notes & Substitutions
- Unsweetened Cocoa Powder: You can use your favorite unsweetened cocoa powder. I tested these with Hershey's, Scharffen Berger, and Target's Good & Gather (which I love, and it's a good price!).
- Granulated Sugar: Don't cut back on the sugar, as it is crucial for the correct texture and balanced flavor.
- Powdered Sugar: Don't skip this, either! Adding powdered sugar is essential to getting a shiny boxed-mix crust.
- Cornstarch: This adds an extra chewy texture.
- Chocolate chips: Other than adding flavor and texture, the chocolate chips in the batter actually help give them a shiny crust. I don't recommend skipping them! You can make these with any chocolate chips, but I've been liking them with dark chocolate chunks.
How to Make Homemade Brownies:
Step 1: Mix Dry Ingredients
Whisk together dry ingredients in large bowl.
Tip: While not required, adding 1 teaspoon of espresso powder to the batter gives them a deeper flavor!
Step 2: Add Wet Ingredients
Add wet ingredients and mix with the whisk until just incorporated; batter will be thick.
Step 3: Pour Into Pan & Bake
Pour into a greased 9x9" light-colored aluminum metal pan, then top with the remaining ¼ chocolate chips. Bake at 325℉ for:
- 9x9": Bake for 32-36 minutes
- 9x13": Bake for 20-24 minutes
Tip: If you're going for presentation, line the pan with parchment paper so that you can lift the brownies out of the pan to get clean cuts.
Step 4: Cut & Serve
Let the brownies cool completely for clean cuts. If you are making these a day ahead, I suggest waiting until the next day to cut, as they firm up beautifully and will cut much easier!
Tip: Top with flaky sea salt for extra deliciousness!
How to Make DIY Brownie Mixes - 2 ways!
Option 1: Pre-Measured Bags
What you need:
- Quart-sized ziploc bags
- Printable tags or a sharpie marker
- On the bag, attach printable tag or write:
"Add: 2 eggs, 1 teaspoon vanilla extract, ½ cup vegetable oil, and ¼ cup water. Pour batter into greased light-colored metal aluminum pan, top with an optional extra ¼ chocolate chips, and bake at 325°F according to pan size below:
- 9x9": for 32-36 minutes
- 9x13": for 20-24 minutes
- Note: Glass pans will take longer to bake - Measure out dry ingredients in each bag. For easy filling, fold the top of the bag down a few inches, then add the sugars first as they it hold down the bag. Close and shake bag to combine.
- 1 ¼ cups granulated sugar
- ½ cup powdered sugar
- ¾ cups all-purpose flour
- ¾ cups unsweetened cocoa powder
- 1 teaspoon kosher salt
- ½ tsp baking powder (not baking soda!)
- 1 tablespoon cornstarch
- ¾ cup semi-sweet chocolate chips or chunks
- 1 teaspoon espresso powder (totally optional!)
Option 2: Large Container
What you need:
- (2) Gallon-Sized Ziploc Bags or Large Container
- Printable tags or a sharpie marker
- On the container, attach printable tag or write:
"Add: 3½ cups brownie mix, 2 eggs, 1 teaspoon vanilla extract, ½ cup vegetable oil, and ¼ cup water. Pour batter into greased light-colored metal aluminum pan, top with an optional extra ¼ chocolate chips, and bake at 325°F according to pan size below:
- 9x9": for 32-36 minutes
- 9x13": for 20-24 minutes
- Thick 9x13": Double ingredients and bake for 32-36 minutes.
- Note: Glass pans will take longer to bake - Measure out dry ingredients into container (this makes a 7x batch, so that you can use two full containers of cocoa). Close and shake bag or container to combine. If measuring directly into the storage container, leave 3-4" on top of extra space so that you can shake it to combine.
- 8 ¾ cups granulated sugar
- 3 ½ cup powdered sugar
- 5 ¼ cups all-purpose flour
- 5 ¼ cups unsweetened cocoa powder (two 8-ounce containers)
- 7 teaspoons kosher salt
- 3 ½ teaspoon baking powder (not baking soda!)
- 7 tablespoons cornstarch
- 5 ¼ cup semi-sweet chocolate chips or chunks
- 7 teaspoons espresso powder (totally optional!)
Download the Printable Brownie Mix Tags!
Check your email for the link to download!
Tips & Variations
- Add espresso powder: If you're using a more subtle cocoa powder, adding 1 teaspoon of espresso powder helps enhance the chocolatey flavor! I love adding this when using the Target brand Good & Gather, as it adds an extra punch.
- Don't skip the chocolate chips: In addition to making these extra delicious, the chocolate inside the battera actually helps give it a shinier crust.
- Use a light-colored metal pan: I tested these in metal and glass pans and much prefer the metal pans, as they bake up quicker and fudgier, whereas the glass pans get too crispy on the edges and seem to be fluffier.
Looking for more easy DIY mixes?
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Better-Than-Boxed Fudgy Brownies
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Whisk together dry ingredients in large bowl. Add wet ingredients and mix with the whisk until just incorporated; batter will be thick.
- Spread in a greased pan and sprinkle the remaining ¼ cup of chocolate chips on top. Bake at 325℉ based on the pan size below. I recommend using a light-colored aluminum metal pan for these; glass pans will require more baking time and will result in a fluffier brownie.9x9": Bake for 32-36 minutes9x13": Bake for 20-24 minutes
- Let the brownies cool completely for clean cuts. If you are making these a day ahead, I suggest waiting until the next day to cut, as they firm up beautifully and will cut much easier!Store for 3-4 days covered with plastic wrap or inside an airtight container, or freeze for 1-2 months.
Notes from Melissa
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
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I made this for a summer potluck and it was such a hit! They were so gooey and soft. The espresso was a lovely touch. I’ll definitely be making them again.
The first brownie recipe I found that’s actually better than a box mix!! Made these for a party and everyone loved it!
#BakeAndTake
I cannot get enough of these brownies! I usually make these in a 9x9 pan, but this time made a batch in a 9x13 pan for the summer challenge. So fudgy, so chocolatey, so perfect!