The Best Brownie Recipe
This post may contain affiliate links. Read my full disclosure policy.
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!
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
My brownies didn’t set up after 45 minutes so I put them a little longer, 10 minutes at a time then 15 minutes. They tasted great but were extremely soft and fell apart. We mixed them in with vanilla ice cream and feasted. Anyone else have this problem? Seems like too much butter?
Any advice Jen? Many thanks!
Hi Marianne, that’s definitely strange considering you baked them for significantly longer than the recipe indicates. Is there a chance you may have mismeasured something? Did you use a 13 x 9-inch baking dish?
Jen, these brownies are perfect! I realized my mistake…IMPATIENCE!! I made these with my grandkids and we couldn’t wait until they were completely cool which is a must for firm brownies! This is my first attempt at homemade brownies and now they’re my only go to!! Thanks for your reply and patience! ~M
LOL – glad you enjoyed them nevertheless! 😊
The absolute best brownies. Have been searching high and low for a
recipe like this one and have finally found it! These are a definite 5+.
Anyone try making it gluten free?
A number of readers have commented that they’ve made these gluten-free and have been happy with the results. Hope you enjoy if you make them!
I make these gf all the time and they’re fantastic! Use 1:1 gf flour (I use Bob’s Red Mill)
I made a batch of brownies using the recipe, and although the flavor is delicious, they came out excessively oily. So much so that I had to drain them on paper towels. I might try making another batch, but cut back some of the fat maybe 🤔
I made them and they were delicious. But instead of cooking for about 45 minutes, it only took about a half hour.
Over the years I’ve switched to using mostly glass Pyrex. When I see you baking with metal pans I wonder if I should invest in some myself. What are your thoughts? Do I need to adjust time or temperature when baking with glass pans? Thank you so much!
Hi Sarah, metal pans are my favorite for baking based on how they distribute heat. That said, glass works. If the recipe specifically calls for a metal pan though, I’d reduce the oven temp by 25°F. If a metal pan isn’t specified, glass is fine — just always keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges.
Hands down the BEST and easiest brownie recipe ever! I have been baking brownies for over 40 years and have tried so many different recipes, including my beloved King Arthur (and they are wonderful, but a bit of work) and this recipe is by far the best. And so easy! I used Trader Joe’s pound plus bittersweet chocolate and they came out incredible. My entire family loves them and they have become our “go to” recipe for brownies. Thank you Jenn for another amazing recipe!
Hi Jenn, I love all your recipes 🙂
Quick question: Is the trend of parchment paper or foil lined pans a matter of preference? Would I be ok just greasing the pan, if, say I intend only to serve the goodies out of the pan, among family members?
Hi Karen, what you’re suggesting should be fine (and so glad you like the recipes)!
I made these for a chocolate-loving friend, who invited us to a spontaneous party.
I had to make 1.5x the amount to fit my large baking sheet and used a little less sugar.
Mine were done a few minutes sooner.
The result? We cut them and ate them straight from the sheet 😀
Made these for the Super Bowl yesterday – AMAZING!! And even better the next day! Thank you for another great recipe!!