Ditch the boxed brownie mix! It’s easy to make your own moist brownies, and your kitchen will smell amazing in no time.
Why I Make Homemade Brownies Instead Of Boxed
- A boxed brownie mix is good, but making your brownies from scratch is easy and creates a richer, fudgy brownie.
- This easy recipe is very versatile. You can add your favorite mix-ins, such as nuts, chips, or dried fruit.
- Mixing this batch of brownies takes about 10 minutes, just a bit more than a box mix.
Grocery Ingredients You Will Need
- Flour: be sure you use all-purpose flour. You can use white or whole wheat, whichever you prefer.
- Cocoa powder: I suggest using Hersey’s Special Dark Cocoa Powder to infuse the most chocolate flavor in each bite. I found it at one of my local grocery stores, but you can also order it online.
- Eggs: It is best to allow your eggs to warm up to room temperature before putting them into the mixture.
- Butter: Be sure you let your butter sit out and soften to room temperature before using.
- Vanilla: Don’t use imitation. Real vanilla is best for a more robust flavor.
- Cranberries: Don’t use fresh. They will make your brownies soggy and tart! Buy real dried cranberries, not the imitation raisin kind mainly found in grocery stores.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Brownie Tips
Brownies are known as America’s favorite dessert. The only debate is cake-like or moist and chewy.
What makes a brownie fudgy and moist?
- Baking moist, chewy brownies requires a proper fat-to-flour ratio. If you like a moist, chewy brownie, you will need a ratio of one part butter to 3 parts flour.
- Eliminating the baking soda will also make a less cake-like brownie. You could also reduce the cooking time by 5 to 10 minutes.
🔪 Step-by-step instructions
Preheat oven to 350 degrees
- Spray a 9×13 baking pan with non-stick spray.
- Add flour, cocoa, baking powder, and salt in a medium bowl. Stir together the dry ingredients until blended well.
- Using a stand mixer or hand mixer in a large bowl, beat the eggs, sugar, butter, and vanilla until light and fluffy.
- Turn off the mixer and add the flour mixture. Turn the mixer on low and mix the dry and liquid ingredients. They should form a smooth batter.
- Remove the bowl from the stand mixer. Using a wooden spoon, stir in the cranberries.
- Pour brownie batter into the prepared pan and bake on the middle rack in the preheated oven for 45 minutes.
- Brownies will be done when you can insert a wooden toothpick in the center, and it comes out clean.
- Cool before cutting.
Variation Ideas
If you are a brownie lover, this will indeed become a favorite brownie recipe, especially when you see how many variations you can make from this easy brownie base recipe.
- Stir in 1/2 cup of white chocolate chips
- Try adding 1/2 cup of mint chocolate chips
- Add 1 cup of chopped pecans, walnuts, or pistachios to the brownie batter.
- You could also sprinkle the nuts on top of your brownie batter in the pan just before baking. This creates a nutty topping and a chewy brownie layer underneath.
How to store brownies so they stay moist.
Follow these tips to keep homemade brownies moist and soft for several days.
- After baking the brownies, allow them to cool to room temperature.
- Cut the brownies into very large pieces. If you cut them into small pieces, the edges tend to dry out quicker. Plan on cutting them into smaller pieces just before serving.
- Place the brownies in a plastic container with an air-tight lid.
- It is also good to lay two pieces of white sandwich bread in the container with the brownies. The moister from the bread will help keep your brownie moist for several days in your air-tight container.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Moist Cake Brownies Recipe
If you are a chocolate lover, you will want to make these moist cake brownies. Every time you make them, you will have a perfectly moist cake-like brownie loaded with dark chocolate flavor.
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup dark cocoa, Hershey's Special Dark Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs, large, room temperature
- 1 cup sugar, white, granulated
- 1 cup brown sugar
- 3/4 cup butter, real butter only, soften or slightly melted butter (1 and 1/2 sticks)
- 2 teaspoons vanilla, real not imitation
- 1 cup cranberries, not imitation
Instructions
- Preheat oven to 350 degrees
- Spray a 9×13 baking pan with non-stick spray. I like to use spray coconut oil, it tastes better.
- In a large bowl add flour, cocoa, baking powder, and salt. stir together the dry ingredients until blended well.1 1/2 cups all-purpose flour, 1/3 cup dark cocoa, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Using a stand mixer or hand mixer and another large bowl, beat the eggs, white and brown sugar, butter, and vanilla until light and fluffy.4 eggs, 1 cup sugar, 1 cup brown sugar, 3/4 cup butter, 2 teaspoons vanilla
- Turn off the mixer and add the flour mixture. Turn the mixer on low and mix the dry and liquid ingredients together. They should form a smooth batter.
- Remove bowl from the stand mixer, using a wooden spoon stir in the cranberries.1 cup cranberries
- Pour brownie batter into the prepared pan and bake on the middle rack in the preheated oven for 45 minutes.
- Brownies will be done when you can insert a wooden toothpick in the center and it comes out clean.
- Cool before cutting.
Notes
- Flour: be sure you use all-purpose flour. You can use white or whole wheat, whichever you prefer.
- Cocoa powder: To infuse the most chocolate flavor in each bite I suggest using Hersey’s Special Dark Cocoa Powder. I found it at one of my local grocery stores but you can also order it online.
- Eggs: It is best to allow your eggs to warm up to room temperature before putting them into the mixture.
- Butter: Be sure you let your butter sit out and soften to room temperature before using.
- Vanilla: Don’t use imitation, real vanilla is best for a stronger flavor.
- Cranberries: Don’t use fresh, they will make your brownies soggy. Chose real dried cranberries
- Add 1/2 cup of white chocolate chips
- Add 1 cup of chopped pecans, walnuts, or pistachios to the brownie batter.
- You could also sprinkle the nuts on top of your brownie batter in the pan just before baking. This creates a nutty topping and a chewy brownie layer underneath.
Serving: 1g, Calories: 227kcal, Carbohydrates: 49g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 153mg, Potassium: 102mg, Fiber: 2g, Sugar: 35g, Vitamin A: 109IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg
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Can you freeze these when cooled? The best way to freeze them?
Let brownies cool completely before freezing. Wrap the whole slab or individual pieces in plastic wrap, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temp for 30 mins, you can then microwave for a few seconds for a fudgy warm texture! Wrapping individually makes for an easy late night treat.
I was going to pass by your recipe as it calls for cranberries, since they are out of season. After reading through it all, there’s a note about using dried cranberries – not fresh. Those are called craisins. Maybe change up your recipe to list the right ingredient, to avoid the confusion and people skipping it. I’d change the label on your photo to read craisin too.