Easy Homemade Brownies
Once you try these decadent Easy Homemade Brownies, you'll never go back to a box mix again! With crispy edges, crackly tops and intensely fudgy centers, they're the most satisfying chocolate square you'll ever meet! You can even stock your pantry with homemade brownie mix for later!
Servings: 9 people
Ingredients
Ingredients for Mix
- 1 1/4 cup Granulated Sugar
- 1/2 cup All-Purpose Flour
- 1/3 cup Cocoa Powder (Use Whole Foods 365 Organic, Ghirardelli, or 100% Hershey's Cocoa for the best flavor!)
- 1/2 tsp. Sea Salt
Ingredients for Baking
- 2 large Eggs
- 1/2 cup Neutral Cooking Oil (like Vegetable Oil or Avocado Oil)
- 2 tsp. Vanilla Extract
- 3/4 cup Semi-Sweet Chocolate Chips (Use Ghirardelli, Trader Joe's, or Nestlé Toll House for best flavor!)
Instructions
- Whisk together Sugar, Flour, Cocoa and Salt in large bowl.
- Transfer mixture to mason jar or ziploc bag until you're ready to use it.
- When ready to bake, preheat oven to 350 degrees for 8x8 or 9x9 pan, or 325 degrees for Cast Iron Skillet
- Pour mixture into large bowl, and add Eggs, Oil, and Vanilla.
- Stir well with large spoon until all combined... about 50 vigorous strokes.
- Pour in chocolate chips (or alternative mix-in), and stir again a few times until well combined.
- Line 8x8 or 9x9 metal pan (aluminum or aluminized steel are my top choices) with parchment paper. (Note: If using Glass Pan or 10" Cast Iron Skillet, grease pan by spreading a thin layer of butter using a paper towel, to bottom and sides of pan or skillet.)
- Transfer brownie batter to your baking dish.
- Bake on middle oven rack for 25 - 35 minutes for 8x8 or 9x9 pan, or 40 - 50 minutes in Cast Iron Skillet. Brownies are done when toothpick inserted in center comes out with just a few moist crumbs. (baking time will vary based upon your oven, the type of pan you're using, and your elevation)
- Allow brownies to cool after baking, slice with a plastic knife to cut brownies cleanly, and ENJOY!
Notes
- Freezing / Prep Ahead Instructions: After baking, let brownies cool and remove from pan. Then, you can either freeze the entire slab, or slice and freeze individual brownies. Wrap in plastic wrap, then wrap again in foil, and place in freezer bag. Freeze up to 3 months. When ready to enjoy, thaw in refrigerator overnight, then bring to room temperature prior to serving.
- Variations / Alternative Mix-Ins: (Pick ONE)
- If skipping the chocolate chips, you can choose ONE other mix in below:
- Andes Mint Brownies: (1/2 cup Andes Mint Baking Chips) - If you can't find the baking chips, just chop up Andes Mint Candies. Add 1/4 cup to batter and bake. Remove brownies from oven 3 minutes early, sprinkle the top with remaining 1/4 cup, bake for 3 more minutes, or until done.
- Peppermint Crunch Brownies: (1/2 cup Andes Peppermint Crunch Baking Chips) - If you can't find the baking chips, just chop up Andes Peppermint Crunch Candies. Add 1/4 cup to batter and bake. Remove brownies from oven 3 minutes early, sprinkle the top with remaining 1/4 cup, bake for 3 more minutes, or until done.
- Reese's Brownies: (2/3 cup Peanut Butter Baking Chips) Do NOT mix in, but instead simply remove brownies from oven 3 minutes early, sprinkle the top with 2/3 cup Peanut Butter Baking Chips, bake for 3 more minutes, or until done.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
