Best Chocolate Brownies Recipe From Scratch

The Best Brownies Start Here

I have made these brownies for years. The recipe is simple and true. It comes from my own grandma’s little recipe box.

I love how the kitchen smells when they are baking. It is a warm, chocolatey hug. It makes everyone gather in the kitchen, waiting.

A Little Story for You

My grandson once tried to sneak a brownie too early. He got chocolate frosting on his nose. I still laugh at that.

That is why we cool them completely. It keeps the frosting pretty. And it keeps little noses clean.

Let’s Make the Brownie Batter

First, mix the sugar and oil in a big bowl. It will look shiny. Then add your eggs, one by one.

Stir in the vanilla. Now add the cocoa, salt, and flour. Just mix until it all comes together. Do not over-mix.

This matters because too much stirring makes tough brownies. We want them soft and fudgy. What is your favorite part of mixing batter?

Time for the Oven

Pour your batter into a greased pan. Spread it out evenly. This helps every brownie bake the same.

Bake them for about 30 minutes. The toothpick test is the best way to know they are done. Doesn’t that smell amazing?

*Fun fact: The first brownie recipe appeared in a cookbook in 1896. It was a happy accident!

The Secret to Perfect Frosting

Let your brownies cool completely. This is very important. Warm brownies melt the frosting into a mess.

For the frosting, start with soft butter. Whip it until it is fluffy. Then add your cocoa and a pinch of salt.

The salt cuts the sweetness just right. It makes the chocolate flavor pop. Do you like nuts in your frosting, or keep it smooth?

Why This Recipe Matters

This is more than a dessert. It is a way to show love. Sharing food made by hand is a special thing.

It connects us to our families and friends. A simple brownie can make a bad day better. I have seen it happen.

Who will you share your batch of brownies with this week?

Ingredients:

Ingredient	Amount	Notes
Oil	1 cup
Granulated Sugar	2 cups
Eggs	4 large
Unsweetened Cocoa Powder	6 Tablespoons
Salt	1 teaspoon
All-purpose Flour	1 1/2 cups
Vanilla Extract	1 Tablespoon
Butter	1/2 cup	For frosting; room temperature
Unsweetened Cocoa Powder	1/2 cup	For frosting
Salt	1 pinch	For frosting
Powdered Sugar	2-3 cups	For frosting
Vanilla Extract	1 teaspoon	For frosting
Milk	5-6 Tablespoons	For frosting; or half and half, or cream

My Best Chocolate Brownies From Scratch

Hello, my dear! Let’s bake some brownies. This is my old recipe. I’ve made it a thousand times. The kitchen will smell like a chocolate dream. Doesn’t that sound wonderful?

These brownies are fudgy and rich. My grandson always asks for them. He says they are his favorite. I still laugh at that. He once tried to eat the batter with a spoon!

• Step 1: First, warm up your oven. Set it to 350 degrees. This gets it ready for our brownies. I always do this first. It reminds me to be patient.
• Step 2: Now, let’s mix the good stuff. Pour the oil and sugar into a bowl. Stir them together until they are friends. Then crack in the eggs, one by one. Mix well after each one. This makes the brownies nice and smooth. Add the vanilla too. It makes everything smell amazing.
• Step 3: Time for the dry things. Add your cocoa, flour, and salt. Stir it all gently until it just combines. (My hard-learned tip: Do not overmix! A few lumps are just fine). The batter will be thick and shiny. I love this part.
• Step 4: Pour your batter into a greased pan. Use a spoon to spread it evenly. Now, pop it in the oven! Bake for about 30 minutes. You can check with a toothpick. It should come out clean. What’s your favorite way to test if a cake is done? Share below!
• Step 5: Let the brownies cool completely. This is the hardest part, I know! Meanwhile, make the frosting. Cream the soft butter until it’s fluffy. Mix in the cocoa and a tiny pinch of salt. Then add your vanilla. Slowly add the powdered sugar and milk. Mix until it’s perfect for spreading.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 brownies
Category: Dessert, Baking

Fun Twists on a Classic

Once you know the basic recipe, you can play! Here are some fun ideas I like. They make the brownies feel new again. My neighbor gave me the mint idea. It’s so refreshing.

• Mint Chocolate Swirl – Add a teaspoon of peppermint extract to the frosting. It tastes like a cool winter night.
• Rocky Road – Right after baking, press in mini marshmallows and chopped walnuts. The marshmallows get all toasty and soft.
• Sea Salt Surprise – Sprinkle a little flaky sea salt on top of the warm frosting. It makes the chocolate taste even deeper.

Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

A warm brownie is a little piece of happiness. I love serving them with a cold scoop of vanilla ice cream. The ice cream melts into all the cracks. It’s simply the best. You could also add some fresh raspberries on the side. Their tartness is a lovely surprise with the sweet chocolate.

For a drink, a tall glass of cold milk is my top pick. It is the classic partner for a reason. For the grown-ups, a small cup of strong coffee is wonderful. The bitter coffee and sweet brownie are a perfect match. Which would you choose tonight?

Keeping Your Brownies Fresh and Fabulous

These brownies stay yummy for days. Just keep them in a sealed container on the counter. They will last about four days this way.

You can also freeze them for later. Wrap each brownie tightly in plastic wrap. Then pop them all in a freezer bag. They will keep for three months. This is perfect for a quick sweet treat anytime.

I once sent a whole batch to my grandson. I froze them solid first. They arrived perfectly and made his whole week. Batch cooking like this saves time and spreads joy.

Having a treat ready matters. It makes a busy day feel special. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Brownie Troubles

Sometimes brownies can be tricky. But do not worry. Every problem has a simple fix.

Are your brownies too cakey? You might have mixed the batter too much. Just stir until the flour disappears. I remember when I made my first cakey batch. I learned to be gentle with the batter.

Is the center not cooking? Your oven might be too hot. An oven thermometer helps you know the real temperature. Getting the temperature right gives you that perfect, fudgy center.

Is your frosting too runny? Add a little more powdered sugar. Is it too thick? Add one more teaspoon of milk. This control makes you a more confident baker. Which of these problems have you run into before?

Your Brownie Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Just use your favorite gluten-free flour blend. It works perfectly.

Q: Can I make them ahead of time?
A: Absolutely. Bake them a day before you need them. Frost them right before serving.

Q: What can I use instead of oil?
A: You can use melted butter. It will make them a bit richer and chewier.

Q: Can I make a smaller batch?
A: Sure. Just cut all the ingredients in half. Use a smaller 8×8 inch pan.

Q: Is the frosting optional?
A: Of course. They are delicious plain too. *Fun fact: The first brownies had no frosting at all!* Which tip will you try first?

Bake with Love, Share with Joy

I hope you love baking these brownies as much as I do. The kitchen is my favorite place for making memories. I would love to see your creations.

Please share a picture of your beautiful brownies. It makes me so happy to see your baking adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Grace Ellington.