Best Brownie Recipe Ever

Okay, So Here’s Why I Can’t Stop Baking These Brownies

Alright, so here’s the story: I wasn’t always a “brownie person.” (I know! I’m as shocked as you are.) But years ago, after an unreasonably stressful day, I came home, rummaged around the kitchen, and cobbled together this recipe. The result was the best brownies I’d ever tasted—fudgy, crackly-topped, and dangerously moreish. I still have the original scribbled index card, complete with a mysterious chocolate smudge. My family cheers when I make these, and neighbors have literally popped in “just to say hi” when they smell them baking. Coincidence? Ha.

Why I Always Make These When I Need a Quick Chocolate Fix

I reach for this recipe when I want chocolate, but can’t be fussed with fancy desserts (and, let’s be honest, cleaning up a million bowls is not my jam). My family goes a bit mad for the crispy edges—sometimes resulting in, ahem, spirited debates on who gets the corners. And, when I botch a batch (yup, it happens to the best of us) it’s actually still delicious—just call it chocolate lava bars and no one complains. These are perfect for impromptu get-togethers or hiding from your kids in the pantry with a fork. Actually, sometimes the gooier they turn out, the more I like them… But maybe that’s just me!

Here’s What You’ll Need (and What’s Totally Swappable)

• 1 cup (226g) unsalted butter (or honestly, salted works—just skip the pinch of salt later)
• 2 1/4 cups sugar (sometimes I’ll sub half brown sugar for a little molasses oomph, but only if I remember!)
• 4 large eggs (I once used 3 eggs plus one egg yolk when I ran out—it worked fine)
• 1 1/4 cups unsweetened cocoa powder (my gran insisted on Hershey’s, but I’ve used the fancy Dutch-processed stuff when I’m feeling fancy)
• 1 teaspoon vanilla extract (or, if you’re wild, a few drops of almond extract adds a twist)
• 1/2 teaspoon salt (skip if you used salted butter above)
• 1 cup all-purpose flour (don’t even think about swapping oat flour for all of it—trust me, just did not work)
• 1 cup chopped chocolate or chocolate chips (optional, but my kids stage protests if I forget)

Let’s Make Brownies (It’s Less Fiddly Than You Think)

1. Melt the butter in a saucepan over low heat, slow and steady. But, if you’re in a mad rush, 45 seconds in the microwave works—just watch it so it doesn’t spatter.
2. Grab a large bowl. Pour in the melted butter and sugar. Stir together until it’s thick and glossy—about two minutes. (This is where I sneak a taste and instantly regret it because, hello, hot sugar.)
3. Crack in your eggs, one at a time, stirring well between each. Don’t stress if the batter looks a bit split at this stage; it always sorts itself out, just keep mixing.
4. Add in the cocoa powder, vanilla, and salt. Mix until fully combined. It’s going to look properly thick and maybe a bit gritty. That’s totally normal.
5. Gently fold in the flour—don’t over-mix or you’ll lose that fudgy middle. (Actually, on second thought, a few streaks of flour here aren’t the end of the world.)
6. If you’re team “more chocolate,” fold in the chopped chocolate or chips at this point.
7. Spoon the batter into a greased 9×9 inch pan. Or 8×8 for thicker squares—just add a couple minutes to the baking time.
8. Bake at 350°F (180°C) for 28-33 minutes. Start checking at the 28-min mark—a toothpick poked in should come out with a bit of goo, not totally clean. (Too clean = dry brownies, which is basically a crime.)
9. Cool for at least 20 mins—though if you’re like me, you’ll cut into one corner “just to check if they’re done.” Let them set more if you like tidy squares.

Some Notes I’ve Picked Up Along the Way

• If your brownies look a bit sunken in the middle, that’s a good thing. Those are the fudgiest parts. Don’t panic!
• Forgot to line the pan? Just butter it well; you’ll still get most of them out (though the corner might be your chef’s treat, ha!)
• I’ve tried cooling them in the fridge overnight; honestly, I think it tastes better the next day. If you can wait that long.

Here’s Some Tweaks I’ve Tried (Some Worked, Some…Not So Much)

• Adding a swirl of peanut butter or Nutella—messy but delicious!
• Stirring in a handful of walnuts, because my uncle swears by the crunch. (But my kids pick them out!)
• One time I added chili powder for a “grown-up” batch. Might’ve overdone it; no one but me ate them that time.
• Subbing all flour for almond meal… well, it fell apart. Maybe just add a spoonful, not the whole cup.

What You’ll Need in the Kitchen (And Some Creative Workarounds)

• Bowl big enough for mixing (or use a soup pot—I’ve done it)
• 9×9 inch baking tin (or, honestly, any smallish rectangular tin. I’ve even used a roasting pan in a pinch. Just adjust baking time.)
• Wooden spoon or spatula (I once used a clean hand because everything else was in the dishwasher… do with that what you will!)
• Oven, obviously

How to Store (Though, Good Luck Making Them Last)

In a perfect world, you’d cool and cut these, then store them in an airtight tin at room temp. They’ll last about 3-4 days—though honestly, in my house it never makes it past 24 hours. You can also stash them in the fridge if you like a firmer bite, or freeze individual squares (if you’re into portion control, I guess?)

How to Serve? Here’s What We Do!

My personal favorite: Eat them still a touch warm with a scoop of (slightly melty) vanilla ice cream. On birthdays, we make brownie sundaes with sprinkles, or top with raspberries when we’re feeling proper fancy. My sister, weirdly, likes hers with a mug of builder’s tea. To each their own, I say.

Lessons Learned the Hard Way (So You Don’t Have To)

• If you try to slice the brownies hot, good luck getting neat squares. I once sped through this step before a party—looked a bit wobbly, but no one seemed to mind. (But if you’re a neat freak, wait. Or chill briefly.)
• Doubling the recipe in one pan means the outside will cook much faster than the inside. Learned that the annoying, burnt-edged way.
• Don’t skip greasing the tin or lining it with parchment unless you want to spend ages prying out sticky corners—trust me, I’ve been there, spatula in hand, muttering at the pan like a madwoman.

The Brownie FAQ Corner (Seriously, People Ask Me These)

• Q: Can I make these gluten-free?
  A: Sort of! Try a trusted 1:1 GF flour blend, but be warned: results are a bit more crumbly. Still, pretty tasty. There’s a great explainer on substitutions over at King Arthur Baking I send friends to.
• Q: What cocoa powder works best?
  A: Truly, whatever’s in the cupboard. Unsweetened is key, but Dutch-processed gives a richer color. Check out Sally’s Baking Addiction for a cocoa showdown if you’re into food nerd stuff.
• Q: Can I freeze these brownies?
  A: Yup! Just wrap ‘em individually and pop in the freezer. Perfect for late-night emergencies—or, honestly, post-breakup chocolate needs.
• Q: Is there a way to make them extra gooey?
  A: Oh definitely—slightly underbake ‘em and go heavy on the chocolate chips. But maybe have a spoon handy, just in case.
• Q: My brownies always turn out cakey, what gives?
  A: Don’t overbake! Also, don’t over-mix the batter once you add the flour. More flour = more cake, so stick to the cup.

So there you have it—the best brownie recipe ever, at least according to the ragtag crew that shows up at my house when they hear the oven timer beep. I’d love to know if you try them! And if you, like me, occasionally eat one straight from the pan by the light of the fridge? Well, we can be friends.

★★★★★ 4.80 from 120 ratings

Best Brownie Recipe Ever

yield: 12 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

Rich, fudgy, and irresistibly chocolatey, this is truly the best brownie recipe ever. With a perfect crackly top and chewy center, these brownies will be your new favorite dessert.

🖨️ Print Pin Recipe

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup (90g) chocolate chips

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. 2
   In a large bowl, whisk together the melted butter and granulated sugar until smooth.
3. 3
   Add eggs and vanilla extract, whisking until fully combined.
4. 4
   Sift in cocoa powder, flour, salt, and baking powder. Mix until just combined. Fold in chocolate chips.
5. 5
   Pour the batter into the prepared baking pan and spread evenly.
6. 6
   Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely before slicing.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 3gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 30gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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