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?
Did you make this recipe? If so, will you do me a huge favor 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.

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.








Excelente receta y se prepara rápido. Gracias por compartir tus conocimientos
Glad you loved it, thanks for taking the time to leave a review!
These are actually amazing however I find that I have to bake mine longer than the recommended time
So glad you love them! What kind of pan did you use and do you have an internal oven thermometer (they're only like $5 on amazon!)? Most oven run cold, so this may be the culprit!
Absolutely delicious recipe. I was meaning to make a good homemade recipe without using a box and this hit the spot!!! So good!!!!!!!!!!!
So glad you enjoyed the recipe! Thank you so much for leaving a review!
I made these for my family!! The recipe is great, I literally scrounged around my house making sure I had everything to make this. It was a complete hit and we are a huge fan of fudge brownies! Thank you❣️ I will be trying more of your recipe's, love that I can make the dry mix and use later!! I sadly didn’t have espresso powder but I used instant espresso not sure how much of a difference there is but seemed to work great!
Until now, the only brownies my family really likes has been Ghirardelli. But these are just as good, if not better!!! AND I can control what goes in them!! Thank you, thank you!!
So glad to hear you and the fam enjoyed the recipe! Thank you so much for leaving a review, Payton!
These are absolutely delicious. I upped the game a little instead of the espresso powder I cut that out and the warm water and did 1 shot of espresso from my keurig which was the equivalent to the water needed for the recipe. Also I used 3 types of semi sweet chip I used the chunks, normal chips and mini for some fun and texture variation I also added more than what the recipe called for because why not. I am not sure if the pan of brownies will make it to the picnic or not tomorrow because when my kids find them they may disappear. Delicious 🤤
I am so glad to hear you enjoyed the recipe so much, Shantel! The espresso from your coffee maker sounds like a great idea! Thank you so much for leaving a review, I really appreciate it!
Outstanding recipe! Dense fudge taste! Absolutely wonderful!!!
So delicious and so easy!
Thank you so much for leaving a review, Sarah!
It is so good and really easy to make. I love that you can make bigger batches to keep in your cabinet. They did not take that long make either. I 100% recommend using this recipe.
Thank you for sharing your scrumptious and decadent brownie recipe! This recipe I will share with everyone. It was incredibly chocolaty and delicious 😋
So happy to hear you enjoyed the recipe! Thank you so much for leaving a review, Tina! I really appreciate it!
Legit better than ghiradelli and that was my go to! These are SO easy and SOOOOOO ridiculously tasty. I’ve made them 4 times in the past couple of weeks and I’m positive there’ll be hundreds more times. THANK YOU!
So happy to hear you enjoyed this recipe so much, Rebecca! Thank you so much for leaving a review, I really appreciate it!
I’ve made this recipe at least a half dozen times since you published it. It gets rave reviews EVERY single time! The fact that it’s just one bowl is just an added bonus!
So glad to hear you enjoy the recipe so much, Colleen! Thank you so much for leaving a review!
Oh. My. I got soooo many compliments on these. Thank you for being so, very, generous and sharing your recipes. You’re a literal angel. This is now my go-to recipe. 💜💜
So happy to hear you enjoyed this recipe so much, Claudia! Thank you so much for leaving a review!
I don't drink coffee at all so I was nervous about the espresso power, I did instant decaf coffee my grandpa uses and it didn't taste like coffee at all so that was great. I made the large batch, but I halfed it because I know I wouldn't have enough sugar but I would 100% recommend this. I love salt in my sweets I used large kosher salt from a grinder but if you have so don't like to have a stronger salt flavor I would use finer salt maybe even a little less.
So happy to hear you enjoyed the recipe! Thank you so much for leaving a review, Lauretta! I really appreciate it!
These are amazing!!! Thank you!
Thank you so much for leaving a review, Andrea!
Made these brownies for a birthday party and they were a HUGE hit. Everyone kept coming up to me to tell me how good they were. I think I under-baked them a bit, but nobody was complaining from the fudgy, ooey goodness!
I mixed up some extra batches of the dry ingredients bc I know I’m going to want more soon.
Highly recommend this recipe!!
The first time I made these, I used a glass 9x13 dish and under cooked the brownies, even with the top and sides looking crispy. They were still delicious and every one ate them. I made them again in the glass casserole this weekend, cooking at 350 and adding 10 more minutes. Perfection!!
So happy to hear you enjoyed the recipe! Thank you so much for leaving a review, Ami! I really appreciate it!
These brownies are delicious! They are thick and rich and chewy, yet they also have a little bit of crunch to them. They are super simple to make. I will definitely make these again!
So happy to hear you enjoyed this recipe, Jessica! Thank you so much for leaving a review!
I was skeptical at first. I've tried SO many brownie recipes and I have to say this one is getting passed down to my kids now. It's easy and simple and yet still delicious. Thank you so much <3