National Brownie Day is December 8, so here’s the easiest homemade brownie recipe in case you need to whip something up quickly. Some people call this the best brownie recipe on the Internet. I'm not so sure about that, but it's definitely a good recipe for anyone who loves chewy brownies. These are probably the chewiest brownies I've ever baked. As a bonus, the recipe also works well with gluten-free flour!
Homemade Brownies Like Boxed
The recipe is adapted from Michelle Lopez's book Weeknight Baking, and it's also featured on Love and Lemons where it has over 6, 000 stars! People sure love brownies, and I can see the appeal of this recipe. It makes homemade brownies reminiscent of boxed brownies. For those who grew up on scratch brownies, that might sound odd. But some of us crave the chewy texture of boxed brownies, and this recipe comes through. It calls for a couple of tricks to enhance chewiness including using oil instead of butter and adding powdered sugar, which contains cornstarch. I'm not sure why you couldn't just use a little extra sugar and some cornstarch, but my guess is more people have powdered sugar around, and Weeknight Baking is a book for people who need to bake things quick with what's on hand.
Natural vs. Dutch Process Cocoa
These brownies work with Dutch process or natural cocoa powder.
- With Guittard, the brownie batter was thick and shiny and the brownies were chewy.
- With Baker's Corner natural cocoa powder, the batter was a little thinner and the flavor was different, but still great. Brownies were still shiny and chewy.
- I made my latest batch with 2 parts Ghirardelli Dutch and 1 part Modern Mountain Black Cocoa and the brownies looked, tasted, and had the same texture as Ghirardelli's box Ultimate Chocolate.
Using a higher protein flour like King Arthur all-purpose also helps make them chewy.
All Oil Brownies
These brownies were about what I expected – super chocolaty and chewy thanks to the oil. Just make sure whatever oil you use is fresh, because oil that's been exposed to air can develop an unpleasant flavor. That is, even if it's still perfectly good for cooking, if you use ½ cup of a previously opened oil you may taste it in the brownies. Unless it's Wesson, in which case it's probably okay. Florence Henderson was right. The Wesson vegetable is more neutral and doesn't have an icky flavor. Update: Recently tested with a mixture of canola and buttery flavor popcorn oil and loved it!
Easiest Homemade Brownies Taste and Texture
Definitely give these a try. I agree that they are the easiest homemade brownies, and maybe the best on the Internet in the "Easiest" category. I probably wouldn't take them to a party or serve at an event, but I'd definitely make them for the family at home or anyone who requests very chewy brownies.
Don't Use a Mini Brownie Bar Pan....Or Do
I had to update this post because a) I am obviously obsessed with this recipe and b) because I originally warned you not to try to make these in a mini brownie bar pan because the brownies come out looking like lumps of coal (or worse). Well, I take back what I said. You can totally use one if you are willing to just line each well with parchment paper. I feel like a weirdo doing this, but it makes the exact kind of chewy brownies I like, which is VERY chewy and with smooth sides. And let the brownies cool completely before removing.
Recipe
Easiest Homemade Brownies
Ingredients
- 1 ½ cups sugar (300 grams)
- ½ cup powdered sugar (55 grams)
- ¾ cup all-purpose flour or a gluten-free 1:1 (105 grams)
- ⅔ cup unsweetened cocoa powder (60 grams)
- ¾ teaspoon salt
- ½ cup dark chocolate chips
- 2 large eggs
- ½ cup oil, makes sure it's extra fresh
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
- Preheat oven to 325 degrees F. Line an 8-inch metal pan with parchment paper.
- If your powdered sugar, cocoa powder and flour are lumpy, sift them.
- In a mixing bowl, whisk together the sugar, powdered sugar, flour, cocoa powder and salt, then stir in the chocolate chips.
- In another bowl, whisk together the eggs, oil, vanilla and water.
- Add dry mixture to wet mixture and beat with a heavy duty scraper until shiny.
- Scrape the very thick batter into pan and bake for 40 to 48 minutes at 325. The long baking time goes with the lower temp, so if your oven runs hot either lower the temp or check the brownies earlier.
- Let cool for about 10 minutes, then grasp foil, lift from pan and let cool completely.
Terri Levin says
Wow! These brownies are really easy to make and they are delicious. Chewy and fudgy at the same point.. Thanks so much for sharing this recipe. I will definitely be making these again soon!