The Best Brownie Recipe
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If you’ve been searching for the ultimate homemade brownie recipe, look no further. This is it!
The best brownie recipes start with real melted chocolate, which is why store-bought brownie mixes made from cocoa powder lack the rich, fudgy flavor of homemade brownies. My all-time favorite brownie recipe comes from pastry chef Nick Malgieri’s cookbook Chocolate: From Simple Cookies to Extravagant Showstoppers. Made with melted bittersweet chocolate bars, the brownies are fudgy in the center, cakey on the surface, and just plain out of this world. The recipe has been around for decades and praised by top cooking publications such as The New York Times, Saveur, and The Splendid Table, to name just a few, so you don’t have to take my word for it—try for yourself and see!
Table of Contents
“The name does not lie!! These are hands-down the BEST brownies I have made!!! My entire family devoured them.”
What You’ll Need To Make The Best Brownie Recipe
- All-Purpose Flour: The base of your brownies, providing structure. Be sure to measure it using the spoon and level method for accuracy.
- Sugar and Brown Sugar: White sugar adds sweetness and a light texture, while brown sugar contributes to moisture and a deeper flavor due to its molasses content.
- Eggs: Essential for binding the ingredients together. Eggs also add moisture and help create a rich texture in the brownies.
- Unsalted Butter: Adds richness and flavor. Using unsalted butter allows you to control the amount of salt in the recipe.
- Vanilla Extract: Complements the chocolate and adds depth of flavor.
- Salt: Balances the sweetness and enhances the overall flavors of the brownies.
- Semi-Sweet or Bittersweet Chocolate: The star of the show. It’s crucial to use good quality chocolate, like Ghirardelli or Guittard, because the chocolate flavor is prominent in brownies. Opt for real chocolate bars instead of chocolate chips. Chocolate chips contain stabilizers and are designed to retain their shape when baked, making them less suitable for recipes that require melted chocolate.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by melting the butter in a microwave-safe bowl.
Add the chopped chocolate. (You can just break it apart with your hands; no need to dirty a cutting board.)
Whisk until the chocolate is melted. The heat of the butter should be enough to melt the chocolate completely, but if not, heat the mixture in the microwave for 20 seconds or so and whisk again.
Meanwhile, whisk the eggs in a large bowl.
Add the sugars, salt and vanilla.
And whisk to combine.
Whisk in the chocolate-butter mixture.
Then add the flour.
Whisk until just combined.
Line a 9×13-in baking pan with parchment paper, then either spray the paper with non-stick cooking spray or grease with butter. Be sure to leave an overhang; this makes it easy to lift brownies out of the pan before cutting. Pour the brownie batter into the prepared pan.
Bake for about 45 minutes, or until the top has formed a shiny crust and the batter is moderately firm.
Cool completely on a rack, then use the parchment overhang to transfer the un-cut brownies to a cutting board.
Use a sharp knife to trim the hard edges (those are for the cook!).
Cut the brownies into squares and enjoy!
Frequently Asked Questions
To keep brownies fresh, store them in an airtight container at room temperature. They typically keep well for up to 4 days. Brownies can also be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.
Absolutely! You can customize your brownies by adding a variety of mix-ins. Popular choices include chopped nuts (like walnuts or pecans) or chocolate chips or chunks.
The main reason cocoa powder is often used in brownie recipes is due to its convenience and ease of use. Cocoa powder, being a dry ingredient, can be easily measured, and it eliminates the extra step of melting chocolate. However, in my opinion, brownies made with melted chocolate are far superior—fudgier, denser, and just much more delicious!
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Video Tutorial
The Best Brownie Recipe
If you’ve been searching for the ultimate homemade brownie recipe, look no further. This is it!
Ingredients
- 2 sticks (½ pound) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, roughly chopped (I use Ghirardelli bars)
- 4 large eggs
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned into measuring cup and leveled off with knife
Instructions
- Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
- Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
- Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
- Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, store them at room temperature, for 3 to 4 days. To extend their shelf life for a day or two, you can refrigerate them.
- To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
- Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Serving size: 1 brownie
- Calories: 212
- Fat: 11g
- Saturated fat: 7g
- Carbohydrates: 27g
- Sugar: 22g
- Fiber: 1g
- Protein: 2g
- Sodium: 66mg
- Cholesterol: 51mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made these thinking that I probably wouldn’t really care for them but I was SO WRONG! They were AWESOME!!! My family went crazy over them. This will be my go to recipe for brownies from now on but I will add walnuts from now on because we prefer them in brownies. Outstanding recipe. Thanks Jenn!
Best. Brownies. Ever.
Good, but not my favorite…I have so many brownie recipes, but my go to everyday one is similar and I think better:
4 ou unsweetened chocolate and 1 stick unsalted butter
…melt over low heat in large saucepan. remove from heat and stir in
2 cps granulated sugar
4 eggs, add one at a time, stirring well after each addition
1 tsp vanilla, stir in
1 cp flour and 1/4 tsp salt, stir in
1 bag of chocolate chips and 3/4 cp coarsely chp walnuts, stir in
325 for 30 minutes…come out perfectly every time
1 pot, 1 wooden spoon, fast and delicious…we love to eat them straight from the freezer
Can I use pastry flour in place of AP flour?
I don’t recommend it, Judy. Sorry!
Hi jenn, Love your recipes and your cookbook thank you. I was wondering if I could make these brownies in a mini brownie silicone pan? Do you think the timing should be the same? Thanks so much
Hi Kirre, I do think these would work in a silicone pan, but timing depends on the size of the pan. What are the dimensions?
9 x13 inches thanks Jenn
Ahhh, now I understand what you’re referring to. I’ve never used one of these before but I suspect they should take about 12 to 15 minutes to bake. That’s a guesstimate though, so I’d start checking them at about 10. Hope that helps!
Hi Jenn,
Made these for the first time today. Turned out awesome. Except I’d like to make it with half sugar, ie 1 cup only for health reason. Any other adjustments to recommend as I understand less sugar would probably make it drier. Thanks a lot!
Glad you liked them! I think you could get away with cutting the sugar back by 1/2 cup, but as you said, anymore than that would impact the texture.
I have made these brownies several times using your recipe and they always come out superb. They are absolutely the best brownies of all time. I recently made them at my wife’s request so she could take them to her office for her birthday. She had to ration them so everybody got one!
I appreciate your pro tips and of course have your cookbook. Please keep the recipes coming.
😊
Hey Jen!
I loved these brownies the first go around but I wondered if you knew any adjustments that would
Make them slightly less fudgey in the middle? Any suggestions are appreciated! Love your site
Hi Francis, I’d increase the flour by 1/4 – 1/3 cup.
Thank you! Will try it
Made with 1/4 flour and they came out perfect!! Thanks so muchhhh
can you use milk chocolate?
I wouldn’t recommend it for these, Steve — sorry!
Would definitely make again. Very rich and flavorful brownie. Brownie is very fudgey in the middle as described so if that is not your preference just heads up. I loved them very much!
I am a very good cook! Not a recipe reader. After measuring all the ingredients I proceeded to assemble. I realized after the fact, I used regular brown sugar not dark, which I put in the chocolate butter mixture, did put the white sugar in the egg mixture! Well, in spite of ASSEMBLING incorrectly and using the wrong sugar they came out fabulously delicious. I WILL NEVER USE ANY OTHER RECIPE. THANK YOU.