There’s nothing better than warm, gooey brownies that just came out of the oven. Make this brownie recipe using ingredients that you already have on hand and you’ll never go back to the boxed kind again!
Winner winner, chicken dinner! Congratulations, you’ve just found your new favorite brownie recipe! Woohoo, oh yea, partay! Speaking of, these babies are perfect for parties, get togethers, holidays, Tuesdays, just because and so much more.
*Note: When you click the links in this post, we may receive a commission at no extra cost to you.
Not only are homemade brownies delicious, they’re the perfect dessert (or breakfast?) to make because they use so many kitchen and pantry staples. Use our tips on swapping out with ingredients you have and you’ll turn out with the perfect fudgy brownies every time. So what are we waiting for? Let’s get to it, shelf cookers!
HOW TO SHELF COOK YOUR HOMEMADE BROWNIES
There are some ingredients in this brownie recipe that you just can’t swap out. But here are the deets on ways to make it more shelf cooking friendly for you and your kitchen! We’re always a fan of using what you already have versus running to the store to grab ingredients. So swap these out and be on your way to the best brownies you’ll ever eat.
- Butter – With all good things comes buttah! The recipe calls for salted butter, but if you’ve only got unsalted, then no worries. Just add another ¼ teaspoon of salt to the recipe and you’ll be good.
- Sugar – You’ll need the good ‘ol white sugar for this recipe. Feel free to swap it out for a sugar substitute if you need to.
- Milk Chocolate Chips – Chocolate is the name of the game, but don’t feel bound to just use milk chocolate if you don’t have what the recipe calls for. Mix and match if that floats your boat. You could also use dark chocolate to give it a richer flavor or semisweet chocolate if that’s all you’ve got.
- Additional Toppings – The are some brownie purists out there who would say that all you need is the brownie. While we don’t disagree, we also think there’s more to life than just playing it safe. Nut lover? Add those chopped nuts into the mix or on top! Can’t get enough chocolate? Top with even more chocolate chips once they come out of the oven. Caramel lover? Drizzle your favorite caramel sauce on top before putting them in the oven. The sky’s the limit, people!
Pro Tip: Have a ton of leftover holiday candy just sitting in your pantry, needing to be used up? Chop it up and throw it in your brownies in place of the chocolate chips! Bonus points if they’re the kind that has more than just chocolate in them.
THE BEST BROWNIE RECIPE
Seriously, once you make these, you’re never going back to that store-bought box again! There’s something about knowing exactly what you’re putting into your homemade brownies. These will be devoured as soon as you make them, so watch out. 😉
The Only Brownie Recipe You’ll Ever Need
- ½ cup + 2 tbsp (141 g) Salted Butter, melted
- 1 cup (207 g) Sugar
- 2 large Eggs
- 2 tsp (12 g) Vanilla Extract
- ½ cup (114 g) Milk Chocolate Chips, melted
- ¾ cup (99 g) All-Purpose Flour
- ¼ cup (25 g) Unsweetened Cocoa Powder
- ½ tsp (2.8 g) Salt
- 1 cup (175 g) Milk Chocolate Chips
- Optional Additional Add-Ins (chopped nuts, chopped candy, etc.)
- Optional Additional Toppings (extra chocolate chips, chopped nuts, caramel, etc.)
- Preheat oven to 350°F. Line a 9×9 pan with parchment paper.
- Pour melted butter into large mixing bowl. Whisk in sugar by hand until smooth, about 30 seconds.
- Add in eggs and vanilla extract. Whisk about a minute.
- Whisk in melted chocolate by hand until combined.
- Add flour, cocoa powder and salt. Mix until just combined.
- Stir in whole chocolate chips and additional add-ins (optional).
- Pour into pan and smooth out. (Optional – Add chopped nuts or caramel sauce on top.)
- Bake for 30 minutes or until middle is set and starts to crackle on top. Inserted toothpick should come out with a small amount of chocolate.
- Optional – Add additional chocolate chips on top.
- Let cool in pan for 30 minutes before cutting.
- An aluminum pan will give you a crispier crust. If using a glass pan, you may need to increase bake time by about 5 minutes.
- You can also use an 8×8 pan, but it’ll make the batter thicker and will need a longer bake time.
Drooling? Don’t worry, we are too. 😉 Try to let those brownies cool for at least 30 minutes before cutting them. If you just can’t stand to wait, then cut them with a plastic knife and you’ll end up with beautifully cut brownies every time. Don’t forget to drink a big ‘ol glass of milk with them!
HOW TO STORE HOMEMADE BROWNIES
If you manage to have any brownies left after cutting them (is this really a thing?!), then store them in an airtight container on the counter. They also freeze really well. We like to pre-cut them, wrap individually in plastic wrap and store in a freezer bag. Then when the brownie urge strikes, just thaw them on the counter and enjoy!
Alright, now that you’re the brownie master, there’s just one thing we gotta know… How do you prefer your brownies? Plain, with add-ins, toppings, what? Let us know in the comments!
Want more great ideas?
- This easy fruit salad with Cool Whip is a fruit and dessert all in one!
- There’s nothing worse than running out of something when you need it! Luckily, we’ve got all the cream substitute deets for you.
- Here’s your new favorite breakfast, lunch, dinner or snack! This smoked salmon bagel recipe won’t disappoint.