I’ll admit it: Brownies are not typically at the top of my baking list. While I whip up countless cakes and batches of cinnamon rolls and cookies at home, brownies are just not a go-to for me. And that all has to do with my love for scratch baking. Despite my best efforts, I’ve never found a from-scratch brownie recipe that produces a batch of chewy brownies as good as a boxed mix. That is, until now.
The most popular homemade brownie recipe on Google has thousands of rave reviews, and the recipe calls for just 10 simple ingredients. With the method being incredibly easy, using just two mixing bowls and a spatula, I knew I had to put it to the test.
How to Make the Best Homemade Brownies
My Honest Review of the Most Popular Brownie Recipe on Google
If I could bottle the scent that wafted through my house while I patiently waited for these brownies to bake, I would. They smelled incredible while baking, but they tasted even better. The texture of the brownies is perfectly chewy and gooey. The top and bottom had a slight crispy crunch to it, almost like a very subtle crust, yet the centers were soft. The flavor was wonderfully rich with notes of bold chocolate, yet they weren’t overpowering or overly sweet. Really, they made me fall in love with brownies all over again.
This recipe calls for adding dark chocolate chips to the mixture for additional pops of flavor. I ended up using semi-sweet chocolate chips, which is what I had on hand. Either way, I think this recipe could do without them. Certainly, if you’re a die-hard chocolate-lover, then by all means, throw them in. But they didn’t add anything to the experience for me — the texture and flavor of the brownies would be just as good without them.
It’s also important to note that while these may be the most delicious batch of brownies you’ll make, they might not be the prettiest. Given that the only liquid in the mixture is two eggs, oil, and two tablespoons of water, it’s a very thick batter. It can be spread into the baking pan with a spatula, but that process is made that much trickier with parchment paper lining the dish. The tops of my brownies didn’t have that classic smooth, yet crinkly, top to them, but that didn’t bother me.
