Homemade Brownies Recipe:

Ingredients

Back to recipe for brownies! In order for it to turn out like ( aka better than ) the boxed mix, granulated sugar, all- purpose flour, salt, and chocolate chips. 

Then, add these key ingredients :

2 eggs + water

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

 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

½ teaspoon vanilla really amps up the chocolate flavor . 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.


Recipe:

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. 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. Serve it to others.