Best Homemade Brownies
Fudgy, moist, and deeply chocolaty brownies with perfectly crispy edges — a one-bowl recipe baked in an 8x8 pan.
- 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 teaspoon sea salt
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil
- 2 tablespoons water
- 1/2 teaspoon vanilla
- Preheat the oven to 325°F. Lightly coat an 8x8 baking dish with cooking spray and line it with parchment paper, then spray the parchment too — using a 9x9 dish instead will make the brownies overcook and dry out, so stick with the smaller pan.
- In a medium bowl, combine the granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt, stirring just enough to distribute everything evenly.
- In a large bowl, whisk together the eggs, oil, water, and vanilla until fully smooth and well combined.
- Sprinkle the dry mixture over the wet mixture and stir until just combined — the batter will be noticeably thick, which is exactly what you want for a fudgy final texture.
- Pour the batter into the prepared pan and use a spatula to smooth the top into an even layer. Bake for 40 to 48 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached; when in doubt, pull them out a touch early rather than risk overbaking.
- Let the brownies cool completely in the pan, about 2 hours, before slicing — they'll look quite gooey straight out of the oven, but they continue to set as they cool, and slicing too soon will leave you with a mess instead of clean squares.
Chef's Note: The combination of granulated and powdered sugar here is doing real work — the powdered sugar's small amount of cornstarch helps give these brownies their signature crackly top and dense, fudgy crumb, rather than a cakier texture. Whichever oil you choose changes the flavor noticeably: olive oil brings a subtle fruity, slightly peppery note that pairs well with the chocolate, while canola oil stays neutral and lets the chocolate speak for itself.
Patience during cooling matters more than it seems — these brownies will look underdone straight from the oven, but cutting into them before they've had their full 2 hours will give you a molten mess instead of clean, fudgy squares. They keep well in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage, and if you prefer an especially firm brownie, a stint in the fridge after cooling does the trick.
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