You know I love my food holidays, so I thought I’d celebrate #NationalBrowniesDay by sharing my delicious, simple, versatile recipe for classic brownies! You’re going to want to pin this foolproof brownies recipe – trust me, it’s the last homemade brownie recipe you will ever need! The full recipe is at the end of this post, but keep reading for some cooking tips, as well as ways you can customize this versatile, basic brownies recipe.
How to make the best, foolproof brownies
The full foolproof, classic brownies recipe is at the bottom of this post, but the method is pretty simple. You mix the wet and dry ingredients in separate bowls, then combine them.
Important Tip: In order to make these brownies foolproof, it’s important to use real butter, not margarine, for this recipe. I’ve tried it with margarine and it never turns out the right consistency.
We are fans of dark chocolate in my family, so we often use Hershey’s Special Dark cocoa powder when we make brownies, but you can use any unsweetened cocoa powder for these. That’s one of the ways this basic brownies recipe is such a versatile starting point!
Another way this classic brownies recipe is so versatile is that it can be made with or without walnuts depending on your taste. Other fun toppings that work well with this recipe include chopped pecans, dark chocolate chips, or even chopped candy bars (see my Snickers Brownies recipe here). I’ve even made them with a cream cheese swirl topping for my son’s Bendy and the Ink Machine themed birthday party, and it turned out AMAZING!
I usually make them in a 8″ square baking pan, which gives a nice thickness to these classic brownies. The brownies can be made thinner by using a 9″ x 13″ baking pan with the same amount of ingredients. This thinner size works well if you are using a cookie cutter to cut shapes out of your brownies (like these heart-shaped Valentine’s Day Brownie Bites, the football-shaped brownies in my super easy football party food ideas, or these Mint Swirl Shamrock Brownies for St. Patrick’s Day).
You know they’re done when the edges of the brownies are brown and the center is set (pretty much exactly 30 minutes in the pre-heated oven). Another key is to let the brownies cool completely before cutting and serving (about 30 more minutes).
These basic, delicious foolproof brownies are soft in the center… just how we like ’em!
Here’s the recipe! Trust me, this is the last homemade brownie recipe you’ll ever need, so you need to pin it, stat! I’d love to hear how you customize it with toppings, so if you find any cool ways to riff off this basic brownie recipe, let me know in the comments or tag me @fabeveryday on social media!
Variations on Fab Everyday’s Classic Brownies
- The last brownie recipe you’ll ever need: Fab Everyday’s Classic Foolproof Brownies
- Snickers Brownies
- Fluffernutter Brownies
- Layered OREO and Biscoff Brownies
- Cookies and Cream Brownies (fudgy Oreo brownies with whipped cream)
- Super Easy Football Party Food Ideas (Football Brownies)
- Football Brownie Bites (and the best brownie bite recipe)
- Valentine’s Day Brownie Bites
- Mint Swirl Shamrock Brownies
- 4th of July Brownie Bites
- Candy Cane Brownies
- Instant Pot Brownie Bites
Fab Everyday’s Foolproof Classic Brownies Recipe
Fab Everyday’s Foolproof Classic Brownies recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Additional Time:
30 minutes
Total Time:
1 hour 5 minutes
This classic brownies recipe is the last brownie recipe you'll ever need! These foolproof brownies are delicious and the recipe is versatile and can be customized in many ways.
Ingredients
- 1 1/2 cups white sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (I prefer Hershey’s Special Dark cocoa powder, but regular cocoa powder also works well)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup real, unsalted butter, melted
- 3 eggs
- 1 teaspoon vanilla extract
- Chopped walnuts (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
- Mix butter, eggs, and vanilla extract together in a separate bowl; add butter mixture to the bowl with the flour mixture and stir batter until well mixed.
- Pour the batter into the prepared baking pan. Top with chopped walnuts, if desired (you can also top with chopped pecans or dark chocolate chips).
- Bake in the preheated oven until edges are brown and center is set, about 30 minutes.
- Remove pan from the oven and let brownies cool completely before serving, about 30 minutes.
Notes
Tip for making this brownie recipe foolproof: It’s important to use real butter, not margarine, for this recipe. I’ve tried it with margarine and it never turns out the right consistency.
Muriel says
By far, the best brownies I have ever made. I’ve always had trouble in the past with over or undercooked brownies but this recipe turned out perfectly. Definitely a keeper!
Ramona Cruz-Peters says
That is so kind of you to share, Muriel! These brownies turn out perfectly every time for me, too, and I’m glad you found it!
Tiffany Z. says
I absolutely love this recipe! I’ve made it three times thus far—once with brown sugar (I was out of white sugar). These brownies were absolutely perfectly moist. They are heavenly with or without nuts. I’m doubling the batch this evening. My family can’t get enough.
Thank you for sharing!
Ramona Cruz-Peters says
So happy to hear! Now I’m craving them too…
Marina B says
Hi, I just put my first batch in the oven! I’ve always creamed the eggs and butter, and this recipe doesn’t call for that. I fixed it just the way you said, and the batter seemed very grainy. Has that ever been a problem for anyone else? I can’t wait to taste them! Thanks!
Ramona Cruz-Peters says
I can’t wait to hear what you think! The batter seems a little grainy to me before cooking too, but the sugar melts in as it cooks.
Rosie says
I have been making this brownie recipe and my fam and friends loveee it. Question if I will make it in a bigger pan like like double of a square pan…should I just double the measurements of each ingredients?
Ramona Cruz-Peters says
Hi Rosie! Glad to hear your family and friends enjoy it! Yes, you can double all the ingredients and make this in a 9″x13″ pan (or similar size).
Pauline says
Fantastic recipe! Turned out perfect! Thanks for sharing 😊
Ramona Cruz-Peters says
I’m so happy to hear that you loved it! Thank you for sharing 🙂
Tais says
Amazing! Just made the brownie here and I am so happy with the flavour!!!
Ramona Cruz-Peters says
I’m glad you liked it! Thanks for sharing!
Maeve Lanning says
I love this recipe!! Easier than a box and I love not having to melt baker’s chocolate for a typical from scratch brownie. It is a little grainy even after baking but I actually enjoy that! My pan is a black Corningware and they can be dicey on temp and time, but I would rather underbake brownies than over I topped with a pink buttercream frosting for Valentine Day. Saving this for forever!!
Ramona Cruz-Peters says
I am so happy to hear you loved it! If you have any pictures with the pink buttercream on top, I’d love to see it!
elle says
This was the perfect brownie recipe for me I’ve always had trouble cooking them right or finding the right recipe.
I have seen many recipes that say there fool proof but this one actually was. I will definitely use it again. 🙂
Ramona Cruz-Peters says
Thanks so much for taking the time to let me know! I’m so happy that it worked so well for you, too.
Analeigh says
I love the taste of the brownie. But I’m not sure why mine wasn’t firm and the edges were crispy. Any advice?
Ramona Cruz-Peters says
Hello Analeigh. Some people have found that they needed a longer cooking time to get the edges done to their liking. I also always recommend using real butter instead of margarine in case that helps.
Analeigh says
I used real butter. Will try baking it a little longer. Thanks Ramona!