Easy Homemade Brownies From Scratch (Better Than Box Mix)

Let’s Get One Thing Straight… This Ain’t Your Average Recipe Blog 👀

I don’t believe in recipe websites that make you scroll through a novel about someone’s great aunt’s potluck before you find the actual recipe. That’s just annoying. So here, the recipe always comes first - no fluff, no fuss, no 37 pop-ups in your face. You’re welcome. 😉

Oh... and you won’t find perfectly styled, magazine-worthy food pics here either. I’m a busy mom, which means I barely have time to clean my kitchen after I cook - let alone before, just to stage the “perfect shot.” What you see is what you get. Real food, real mess, real life.

If you do want the story, tips, or why I swap certain ingredients, that’s all hanging out at the bottom like the chill friend who doesn’t need to be the center of attention.

Mmkay I've already said too much...here's your recipe! ⬇️

Disclaimer

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🍴These Fudgy Homemade Brownies Ruin All Other Brownies

Ingredients

• 1 cup granulated sugar

• 3/4 cup all-purpose flour

• 2/3 cup *cacao powder 

• 1/2 cup powdered sugar

• 1/2 cup *chocolate chips

• 3/4 teaspoons salt

• 2 large eggs

• 1/2 cup *avocado oil

• 2 tablespoons *water or coffee

• 1/2 teaspoon vanilla extract

*Ingredient swap option, check out the notes below for more info

Instructions:

1. Preheat the oven to 325°F. I use a 6x9 brownie pan and line it with parchment paper.

   
   

2. In a medium bowl, combine the sugar, flour, cacao powder, powdered sugar, chocolate chips, and salt.

   
   

3. In a small bowl, whisk together the eggs, avocado oil, coffee/water, and vanilla.

   
   

4. Pour the wet mix over the dry mix and stir until just combined. The batter will be thick and that's ok, so you may want to stir with a rubber spatula instead of a whisk so you don't overmix.

   
   

5. Pour the batter into the prepared pan and use your rubber spatula to smooth the top.

   
   

6. Bake for 30-40 minutes, or until a toothpick comes out mostly clean. It's way better to pull the brownies out a little early than to cook them too long - or they'll become pretty hard.

   
   

7. Now this is the hardest part...let them cool for at least 1 hour before slicing. I know how hard it is, but you can do it!!

I forgot to take progress photos oops! Here's the yummy end result!

Notes

*Ingredient Swaps

• Cocoa can be used for cacao - I just prefer the taste and rich flavor of cacao.

• Chocolate chips - you can use dark or regular semi-sweet.

• Avocado oil - you can totally use canola oil. We switched everything oil based in our house for avocado oil and love the Chosen Foods brand. PS - buy it at Costco you get a 2-liter bottle for ~$25!!

• Use coffee in place of water trust me...your brownies will be taken to the next level! I recommend using a strong brewed coffee. We usually have some Stok Cold Brew in the fridge so I use that. You can also use any left over black coffee you made that day.

Quality Ingredients Matter!

Listen...I was never that person to buy the "fancy" baking ingredients. But once I started to, all of my baked goods became even more tasty. My recommended baking upgrades are Cacao Powder, Organic or Raw Sugar and REAL Salt, like Redmond's. I buy a lot of my baking ingredients in bulk at Costco though - doing this at a smaller retail grocery store can definitely hurt your wallet. Many times Amazon also has some great prices on these bulk items too, similar to Costco. So check out both!

I still have yet to buy better quality chocolate chips, though LOL (don't judge me) I just can't beat the price of the massive Tollhouse bag you get from Costco.