How to Make Brownies From Scratch • Recipe for Perfection

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How to make brownies like this chocolate brownie

You can make this!

Brownies are one of the easiest and most delicious desserts to make. This step-by-step article shows you how to make brownies from scratch, with some easy brownie recipes included!

And if you need more help, you can ask me a question by leaving a comment. I answer all questions personally, as quickly as I possibly can.

Let’s get started:

Check the pan size required.

Most brownie recipes either call for an 8-inch square pan (for a smaller batch of brownies) or a 13 by 9 inch pan (for a larger batch of brownies). Check the recipe to see which one you need.

Check the ingredient list.

Most recipes call for chocolate (which may be unsweetened, bittersweet, or semisweet) or cocoa (which may be natural or Dutch process), or sometimes a combination of the two. On your shopping list, write down the exact type and quantity required for each ingredient you don’t already have on hand.

Prepare the pan.

Many brownie recipes recommend lining the pan, both for easier cleanup and to make it easy to remove the brownies from the pan for faster cooling. You can simply push a sheet or two of aluminum foil into the pan for this purpose. Or, if you prefer parchment paper, rub some cold butter all over the inside of the pan (to help the paper stick to it) and then press a sheet of parchment paper in place. If you don’t want to line the pan, you don’t have to; but the brownies may stick to the bottom a bit.

Check the oven rack and preheat the oven.

Check your recipe to see if it calls for moving the oven rack. Most brownie recipes are baked in the center (default) oven rack position, but occasionally you’ll run across one that calls for moving it down a bit; typically, into the lower third of the oven. Preheat the oven before you start making the batter. This will give it time to heat up fully and evenly. Most brownie recipes are baked at 350 degrees, but some are baked at 325 degrees (and, rarely, at 300 or even 400 degrees).

Follow the recipe.

Read it all the way through first! This will prevent all kinds of errors. Also, make sure that you’re following both the order and the method of combination. If the recipe says to stir the batter until just combined, don’t beat the heck out of it. (Try this Chocolate Brownie Recipe or this Easy Brownie Recipe.)

Let cool as directed.

Some brownies are cooled in the pan on a rack for a few minutes, and then lifted out (using the foil or parchment liner) to finish cooling. Others just cool in the pan. The recipe author usually knows best and will include this information at the end of the recipe.

Store properly.

If left in the open for a day, brownies will start to dry out and taste stale. There are a couple of things you can do to prevent this. If you use a foil or parchment liner to bake the brownies, leave them on this liner (wrapping the excess over the top if necessary), then place them into a airtight container or plastic bag. Leaving them on the liner prevents moisture loss. Leaving them uncut (if possible) also prevents moisture loss because cut brownies have more area from which moisture can evaporate.

And that’s how you make brownies!

If you need a brownie recipe, I’ve got two super easy brownie recipes that you can try. The first one uses unsweetened chocolate, and the second uses cocoa. Both produce a fudgy and delicious classic brownie: