A perfect crinkly top, a super fudgy center, and extra chocolatey… these brownies are absolute perfection.

Homemade brownies are easy to make with just one bowl and a handful of ingredients. These come out so rich and are incredibly decadent. 

Simple perfection… and they’re so good no frosting is needed.

a stack of homemade brownies

Death by Chocolate Brownies? There’s nothing better! Super rich and fudgy, these morsels are what brownie dreams are made of.

A Perfect Brownie Recipe

If you’re looking for the best brownie recipe, I’ve found it. This recipe is decadent & rich and was created and perfected by Dorothy, the creator of Crazy for Crust.

  • One bowl means quick prep time and easy cleanup.
  • Uses ingredients I have on hand meaning I can whip them any time!
  • They’re so moist there is no need for frosting or icing, simply bake and enjoy.
  • Perfect with chocolate chips but you can add nuts or your own favorite add-ins.

If anyone knows easy decadent desserts, it’s Dorothy. This recipe comes from her book Crazy for Cookies, Brownies, and Bars and it’s a favorite for us! The dessert recipes in this book are easy to follow, super-fast, and made from scratch.

A fudgy brownie with a crackly crust and a gooey texture.

Ingredients for Homemade Brownies

Ingredients

BROWNIE BATTER Sugar, butter, eggs, and a splash of vanilla are the foundation of any great brownie recipe and a bit of all-purpose flour holds it all together. Using both butter and a bit of oil makes these extra fudgy.

CHOCOLATE Cocoa powder combined with butter adds rich chocolate flavor and chocolate chips add even more chocolatey goodness.

THE SECRET INGREDIENT in these brownies is instant espresso powder. If you don’t have espresso powder, instant coffee powder works too (I add this to our favorite chocolate cake). Adding coffee to a chocolate dessert in a small amount doesn’t add a coffee flavor but it really enhances the flavor of the chocolate and makes it taste just a little bit richer.

VARIATIONS Add chopped nuts or swap out chocolate chips for chocolate chunks, white chocolate chips, or even mini M&Ms.

process of adding ingredients together to make Death by Chocolate Brownies

These brownies are gooey and moist, and rich with cocoa flavor.

How to Make Homemade Brownies

You’ll find these brownies in Dorothy’s book, Crazy for Cookies, Brownies, and Bars “Death by Chocolate Brownies”! They’re everything you could possibly need and want in a brownie.

  1. Combine butter, sugar, and cocoa powder per the recipe below.
  2. Stir in remaining dry ingredients and fold in chocolate chips.
  3. Spread into prepared pan & bake.

Serve them warm with a scoop of vanilla 3 Ingredient No-Churn Ice Cream, or a dollop of Whipped Cream. Or drizzle them with some Easy Caramel Sauce!

a cookbook with brownies and milk

Gift Giving Made Simple

I love this book for myself because the recipes are easy and they are delicious!

If you’re looking for a hostess gift, thank you gift, or even a gift for the dessert lover in your life, grab a copy of Crazy for Cookies, Brownies, and Bars here and pair it with a bottle of sprinkles, some fancy chocolate chips, or even a pretty baking pan.

Tips for the Best Brownies

  • For quick and easy clean-up, line the baking dish with parchment paper or foil. This also allows for you to easily remove and cut brownies by lifting them out.
  • Ensure eggs are room temperature, you can put them in a glass of warm water if you’ve forgotten to take them out early.
  • Do not overcook, brownies should be cooked until a toothpick 1-inch from the edge of the pan comes out with just a few crumbs attached. They can and should be a little bit gooey in the middle.

baked brownies in a pan

How to Cut Brownies

  • Make sure the brownies are completely cooled before cutting.
  • Line the pan with foil first, this makes the brownies easy to lift out before cutting.
  • Use a plastic knife if you have one, the brownies won’t stick to a plastic knife.
  • A regular knife can be sprayed with oil or cooking spray before cutting the brownies.

Storing Homemade Brownies

Keep brownies in a covered container at room temperature for up to 4 days. Freeze brownies in individual portions for up to 4 weeks.

Our Fave Chocolate Treats

Did your family love these Homemade Chocolate Brownies? Be sure to leave a rating and a comment below! 

a stack of homemade brownies
4.93 from 88 votes↑ Click stars to rate now!
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Homemade Brownies

These Homemade Brownies are perfectly decadent, delicious, and loaded with chocolate chips!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 brownies
Author Holly Nilsson

Ingredients  

  • ½ cup butter melted
  • 2 tablespoons vegetable oil
  • 1 ⅓ cups sugar
  • cup unsweetened cocoa powder
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder or instant coffee
  • ½ teaspoon salt
  • ½ cup flour
  • 1 cup semi-sweet chocolate chips plus more for topping

Instructions 

  • Preheat oven to 350°F. Line a 9x9 pan with foil and coat with cooking spray.
  • Combine melted butter, oil, sugar, and cocoa powder in a large bowl. Stir until smooth.
  • Mix in the eggs, vanilla, espresso powder, and salt.
  • Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.
  • Spread the batter into the prepared pan & top with more chocolate chips if desired.
  • Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge.
  • Let cool before cutting.

Video

Notes

  • For quick and easy clean-up, line the baking dish with parchment paper or foil. This also allows for you to easily remove and cut brownies by lifting them out.
  • Ensure eggs are room temperature, you can put them in a glass of warm water if you’ve forgotten to take them out early.
  • Do not overcook, brownies should be cooked until a toothpick 1-inch from the edge of the pan comes out with just a few crumbs attached. They can and should be a little bit gooey in the middle.
  • Make sure the brownies are completely cooled before cutting.
  • Line the pan with foil first, this makes the brownies easy to lift out before cutting.
  • Use a plastic knife if you have one, the brownies won’t stick to a plastic knife. A regular knife can be sprayed with oil or cooking spray before cutting the brownies.
4.93 from 88 votes

Nutrition Information

Calories: 227 | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 133mg | Potassium: 135mg | Fiber: 2g | Sugar: 21g | Vitamin A: 213IU | Calcium: 17mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Recipe published with permission. Kern, Dorothy. “Death by Chocolate Brownies”. Recipe. Cookies, Brownies & Bars. Quarto Publishing Group, MA. 2022. 63. Print.

pile of Homemade Brownies with writing
stack of Homemade Brownies with a bite taken out of one
Homemade Brownies cooked in the pan with a title
cooked Homemade Brownies in the pan and plated with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made these for the second time today. This time I coated a 9 x 9 glass pan with release spray (Pam is OK. Pure & Simple Canola Oil Spray is best). I put the half-cup of butter, plus a little extra into the glass pan and let the butter melt while the oven was heating up and I was putting together the rest of the ingredients.

    When you take the glass pan out to add the butter, leave a tablespoon or so in the pan and sloosh it around. Tilt the hot pan carefully to get the butter up on the sides and then put the pan back in the heating-up oven while you finish mixing’er up.

    When you’ve got the batter mixed, take the hot pan out of the over and pour the batter into the hot pan. Spread it out evenly. I baked it for 30 minutes and let it cool completely. Oh my! It’s like a cookie, and candy, and brownie rolled into one. Crunchy top and bottom, gooey on the inside.

    I’m having them with coffee and Almond Silk for supper. A square meal of delicious chocolate.

    This will be my go-to for chocolate from now on. Before now, Godiva Walnut Cremes were my go-to but they quit selling boxes of Walnut Cremes only. These crunchy gooey candy brownies are different but they get it done.

  2. Hey I loved the recipe :) Just one concern I didn’t really get the lighter brown crackly top what mistakes might have I made. Thank you
    – also since the butter is hot because its melted should we wait a bit for the eggs to be added or add them right away. I wanted to ask because I waited just a tad bit because I was afraid of them seperating.

    1. I am so glad you enjoyed the recipe A! To get more of a crackly top, really mixing the butter, oil, and sugar mixture should help! As for the butter, it should be cooled to room temperature before adding. I hope this helps!

  3. I made these just as the recipe stated but with no espresso powder. They turned out very tasty, but I did have to bake for double the time indicated in the instructions.5 stars

  4. Delicious! Me and my bestie made this together. We are super excited to try it! The batter was so good and all the ingredients were easy to mix. It was so simple and good! Me and my bestie are only 9, but the brownies were so good! Besties Comment: this is my first time baking it this was very fun to do!5 stars

    1. yasss it was soooo easy and yummy and delicious i love it sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo muchhh tysmmmmm5 stars

    2. So happy to hear how much you love the brownies Elena and Chelsea!! Hope you find some more awesome recipes here to bake together!

  5. I used all-purpose flour, and I’m thinking I should’ve used self-rising? My brownies are pretty flat without a crackly top.

  6. These were amazing! I followed the recipe to a T with the exception of adding butterscotch chips (which did not disappoint). I also had to bake for 20 minutes longer as my oven is ancient and everything takes me longer to bake/cook. If you need your sweet fix, then look no more. This is the brownie recipe for you. Oh I almost forgot, I did not have any expresso powder or instant coffee but it didn’t matter since they are incredible! Next time I will try it and update my review. I am always cooking and baking from scratch and most of my recipes come from Spend with Pennies lol. If you don’t have her app then I suggest getting it.5 stars

  7. Is there maybe a difference in the type of pan being used? Im using my pyrex 9×9 and at 25 min they are still like batter 1 inch from the edge. Maybe others are using a thinner metal pan? I also had to add a tablespoon of cream(or egg white would have been my second choice) as the batter was too dry to mix in all the flour and i went half and half on white and light brown sugar for extra softness.

    1. Hi Aspen, we line a regular 9×9 baking dish with tin foil before baking so that may be making a difference in the cooking time. I would cook them a little longer checking for doneness. Hope you enjoy them!

    1. Hi Emily, sorry to hear this recipe took longer to cook for you! We have always found the listed cooking time to be accurate for us. To test for doneness, you want to insert a toothpick 1-inch from the edge of the pan and see if it comes out with just a few crumbs attached. They can and should be a little bit gooey in the middle. Hope that helps!

  8. Wow! This recipe turned out amazing! I accidentally left in in about 6 minutes too long but still turned out cooked and SOFT! I took the chance and added instant coffee as your recipe says and this is the best brownie recipe EVER! my kids love it! Thank you for a easy recipe!5 stars

    1. Yay! So happy to hear that, Akina! I love the addition of instant coffee, that sounds delicious.

  9. Thank you for such a wonderful, easy recipe! I added mini chocolate chips and pecans and these are to die for!5 stars

  10. Made these brownies yesterday. They were amazing & your comments are spot on “do not overcook” so they remain smooth & chocolatey.5 stars

  11. They are delicious, rich,gooey,moist brownies I ever tasted, and the hint of coffee, make it just right, thank you for the recipe it is a keeper5 stars