Best Homemade Brownies Recipe - Love and Lemons 2

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Best Homemade Brownies

The BEST brownie recipe! With crispy edges, fudgy
middles, and rich chocolate flavor, these homemade
brownies will disappear in no time.
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For years, I couldn’t seem to find a recipe for

brownies that met my standards. Anytime I
made homemade brownies, I wanted them to be
just like the ones I ate as a kid – super fudgy,
moist, and chocolaty, with crispy edges and
crackly tops. But the thing is, these brownies
didn’t come from a recipe. We always made them
from a box. Nowadays, I prefer to bake from
scratch, but no brownie recipe I tried could live
up to the chocolate brownies of my childhood.
So this fall, as I flipped through Michelle Lopez’s

new book Weeknight Baking, her recipe for
Boxed Mix Brownies, From Scratch caught my
eye. Would I finally be able to make homemade
brownies that would be just as delicious as the
ones from a box?
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The verdict: yes! I’ve had this brownie recipe on

repeat since the first time I tried it. It calls for
basic pantry ingredients, and it’s hardly more
difficult than using a mix. As for the brownies,
they’re true perfection – glossy, fudgy, and filled
with rich chocolate flavor. Trust me, you’re going
to want to make them ASAP!
Another thing you should do ASAP is check out

Weeknight Baking! This book is packed with
crave-worthy recipes that are meant for busy
weeknights. Each one comes with fun variations
(I have my eye on the matcha snickerdoodles) as
well as tips for becoming a more efficient baker.
After years of juggling a 9-to-5 job and running
her blog, Hummingbird High, Michelle is full of
wisdom on how to bake on a busy schedule. She
writes, “We’re all doing the best we can with
what we have. And I’m going to help you bake
any night of the week that works for you.” If you
love baking, you’ll love this book.
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Homemade Brownie Recipe Ingredients
Back to Michelle’s recipe for brownies! In order

for it to turn out like (aka better than) the boxed
mix, Michelle uses granulated sugar, all-purpose
flour, salt, and chocolate chips. Then, she adds
these key ingredients:
2 eggs + water – Michelle uses a bit of water

with the eggs to achieve the moist, gooey
texture of boxed mix brownies without any
commercial emulsifiers. And because this
recipe doesn’t contain any baking powder,
eggs are essential for helping the brownies
puff up in the oven.
Powdered sugar – The trick to making

homemade brownies that are just like ones
from a box! Powdered sugar contains
cornstarch, which helps thicken the batter
without the chemical additives you’d find in a
mix.
Unsweetened cocoa powder – Michelle

recommends using Hershey’s Special Dark
Dutch-processed cocoa powder (I used Whole
Foods’ 365 Cocoa Powder). Make sure to sift it
if it’s lumpy!
Oil – While many recipes for brownies use

unsalted butter, Michelle’s calls for canola oil,
just like the boxed mix. I use olive oil because
it’s what I keep on hand, and I love the rich
flavor.
Vanilla Extract – 1/2 teaspoon vanilla really

amps up the chocolate flavor.
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That’s it! These fantastic homemade brownies

are so easy.
How to Make Brownies from Scratch
First, mix together the dry and wet ingredients

in two separate bowls. Combine the sugar, flour,
powdered sugar, cocoa powder, chocolate chips,
and salt in a medium bowl. Then, whisk together
the eggs, olive oil, and water in a large one.
Next, combine the wet and dry ingredients.

Sprinkle the dry mixture over the wet one, and
fold until just combined. The batter will be thick!
Then, pour the batter into an 8×8 inch baking

pan lined with parchment paper. Use a rubber
spatula to spread it to all four sides of the pan
and to smooth the top. The mixture will be very
thick – that’s ok.
Finally, bake! Transfer the pan to a 325-degree

oven and bake for 40 to 45 minutes, until a
toothpick inserted comes out with a few crumbs
attached. Allow the brownies to cool completely
before slicing and serving. Enjoy!
Store any leftovers in an airtight container at

room temperature for up to 3 days. They also
freeze well for up to a month. Last time I made
these, I doubled the recipe and stored the second
batch in the freezer. It was so fun to have them
on hand for a quick and easy dessert or
afternoon treat!
Best Brownie Recipe Tips
Better chocolate chips = better brownies. In

her book, Michelle writes that one of the
biggest secrets to making great brownies is
using large, good-quality chocolate chips. She
recommends Ghiradelli’s 60% Cacao
Bittersweet Baking Chips, while I love Enjoy
Life’s Dark Chocolate Morsels. Either brand
would fantastic in this recipe!
It’s better to pull them out too early than to

leave them in too long. No one likes dry
brownies, so err on the side of caution when
you’re making this recipe. Bake them until a
toothpick inserted comes out with just a few
crumbs attached. If you’re on the fence, go
ahead and take them out of the oven. They’ll
continue to firm up as they cool!
Wait for them to cool. Try your best to resist

eating these guys straight out of the oven.
Letting them cool makes them gooier and
fudgier, and they’ll be less likely to crumble
when you slice them. Plus, they’ll have an even
richer chocolate flavor. Trust me, it’s worth the
wait!
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More Favorite Desserts
If you love this brownie recipe, try one of these

yummy treats next!
Perfect Oatmeal Cookies
Easy Sugar Cookies
No-Bake Cookies
Best Peanut Butter Cookies
Orange Zest Shortbread Cookies
Vegan Coconut Macaroons
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Best Homemade
Brownies
rate this recipe:
4.92 from 6727 votes
Prep Time: 5 mins

Cook Time: 45 mins
Serves 16 brownies
SAVE RECIPE PRINT RECIPE
The ultimate recipe for brownies! They're fudgy,
moist, and super chocolaty, with perfect crispy edges.
From Weeknight Baking by Michelle Lopez.
Equipment
8x8 Baking Dish (this is the one I use
so they don't overcook)
Cooking Spray (I love this avocado oil
one from Chosen Foods)
Parchment Paper (this makes it so
much easier to remove the brownies
from the pan)
Ingredients
1 1/2 cups granulated sugar*
3/4 cup all-purpose flour
2/3 cup cocoa powder, sifted if lumpy
1/2 cup powdered sugar, sifted if
lumpy
1/2 cup dark chocolate chips
3/4 teaspoons sea salt
2 large eggs
1/2 cup canola oil or extra-virgin
olive oil**
2 tablespoons water
1/2 teaspoon vanilla
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Instructions
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1. Preheat the oven to 325°F. Lightly

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R E25

Best Homemade Brownies

For years, I couldn’t seem to find a recipe for

So this fall, as I flipped through Michelle Lopez’s

The verdict: yes! I’ve had this brownie recipe on

Another thing you should do ASAP is check out

Homemade Brownie Recipe Ingredients

Back to Michelle’s recipe for brownies! In order

2 eggs + water – Michelle uses a bit of water

Powdered sugar – The trick to making

Unsweetened cocoa powder – Michelle

Oil – While many recipes for brownies use

Vanilla Extract – 1/2 teaspoon vanilla really

Earn up to $1,200 in value, including

That’s it! These fantastic homemade brownies

How to Make Brownies from Scratch

First, mix together the dry and wet ingredients

Next, combine the wet and dry ingredients.

Then, pour the batter into an 8×8 inch baking

Finally, bake! Transfer the pan to a 325-degree

Store any leftovers in an airtight container at

Best Brownie Recipe Tips

Better chocolate chips = better brownies. In

It’s better to pull them out too early than to

Wait for them to cool. Try your best to resist

More Favorite Desserts

If you love this brownie recipe, try one of these

Perfect Oatmeal Cookies

Easy Sugar Cookies

Best Peanut Butter Cookies

Orange Zest Shortbread Cookies

Vegan Coconut Macaroons

Get This Recipe In

4.92 from 6727 votes

Prep Time: 5 mins

SAVE RECIPE PRINT RECIPE

The ultimate recipe for brownies! They're fudgy,

moist, and super chocolaty, with perfect crispy edges.

From Weeknight Baking by Michelle Lopez.

Prevent your screen from

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