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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These truly are fabulous brownies do not alter the recipe unless you choose to put nuts in it. Fabulous!
This is the best brownie recipe. Can’t wait to make them again this week-end. Love all her recipes.
I want to lower the amount of sugar in this recipe. I’m thinking 1/2 a cup of granulated sugar and 1/2 a cup of brown sugar, making for a total of 1 cup of sugar. Will this drastically change the flavor of these brownies?
Hi Victoria, I think you could cut the overall sugar by 1/2 cup total, but not more than that. Hope that helps!
Oops. Well I had already put them into the oven when I read this comment. They have been cooled and cut and enjoyed by my family. Here is my review: I’m not very experienced when it comes to brownies. I’ve made them a few times and they never turn out good. This recipe has changed that. The flavor is amazing. I’ll never go back to cocoa powder brownies ever again. The melted chocolate and butter combo is what makes it. And, while I only put 1 cup of sugar, they were plenty sweet enough for my family to enjoy. Less sugar means you can really taste the chocolate flavor. I also used one bittersweet bar and one semi sweet bar and that really made for a deep chocolate flavor. My only issue was that my brownies turned out more cakey than fudgy, but that’s not the recipe’s fault. I must’ve made a mistake mixing. I’ll work on it. But this recipe is definitely a keeper!
Glad you enjoyed them, Victoria! The sugar adds a lot of moisture, which is likely why yours turned out cakey.
I see. Is there a way to add moisture without adding the extra sugar?
Not that I know of — sorry!
These brownies are supernatural! Addicting.
One change I would make would be to use a 9″ x 9″ pan instead of
a 9″ x 13″ pan. That way they are a little thicker.
Hey!
Can I use an 8×8 pan?
Or do I have to halve the recipe and put it in an 8×8 pan?
As I don’t have a 9×13/9×9 pan.
Yes, you will need to halve the recipe for an 8 x 8-inch pan. Bake time may be slightly different so keep a close eye on them.
One thing I’ve learned in life about brownies (and yes it’s essential to learn this, haha) is how to read a recipe. The best recipes will have at least a 2:1 chocolate to flour ratio. This recipe does that. Trust the process, seems like not enough flour but it’s perfect. One thing I add to all of my chocolate confections or bakes is good quality espresso powder. Just a half a teaspoon enhances the chocolate flavor.
I have tried so many brownie recipes, and this has been the best and most successful brownies of mine!
These brownies as the best of the best. The recipe is spot on, the cook time is perfect and the instructions are great. I made these many times for family get togethers and they always disappear real fast.
A downpour quelled my enthusiasm for ingredient shopping for another dessert I had planned to make (not from this website). I decided to bake something using ingredients I already had at home. I am exceedingly grateful for the reversal of fortune!! These brownies truly are “Supernatural”. The guests raved about them and I have to say, these are definitely the best brownies I have ever made.
I have made at least 2/3 of Jenn’s recipes and have given her cookbook to three cooks. These brownies are so easy and so delicious every time. When I bake these, I look like a star. My wolf like friends and family always gobble them up. 5 stars for sure! Thx Jenn
This is by far the best brownie recipe ever. It has become my go-to recipe and is particularly impressive when I need to pull something together quickly. I recently served it with a scoop of vanilla ice cream and some home made salted caramel. Needless to say, the compliments were plentiful.