on Dec 19, 2012, Updated Feb 15, 2024 39 Comments If you’ve been searching for the best brownie recipe, I think you will love these brownies. These decadent brownies are quick, easy, rich, moist, fudgy, and delicious! I think they are the ultimate brownie! I’ve made brownies in so many ways through the years in search of the exact ratios of each ingredient to make the perfect brownie for my family. Years ago, I decided this recipe was it! I had a few requirements: crackle top, fudgy, slightly chewy on the inside, and a rich chocolate flavor that makes you instantly crave a large glass of ice-cold milk or a hot cup of coffee. This easy recipe accomplishes all of that and more! Fudge brownies are such a comfort dessert if you know what I mean. If you’ve always made them from a box mix, I can’t wait for you to try this recipe. Making these from scratch is so very easy and rewarding. You’ll never want to go back to a boxed mix again! Dependable and Versatile. This recipe has been tried and tested for over 20 years! You can easily use my Recipe Variations to make this recipe your own! The Best Brownies! My family calls these the best brownies they have ever tasted, and I completely agree. But you can see in the comments that many of you also love these as much as we do! I previously shared this recipe in 2012, but I am updating it with new step-by-step photos, recipe variations, and tips for success!
How to Make the BEST Brownies
Prep. Preheat the oven to 350º F. Line a 9 x 9 baking pan with parchment paper to easily lift the brownies from the pan for final cooling and cutting. For these brownies, you’ll need:
Butter – I use salted butter in this recipe. If you are sensitive to salt, use unsalted. The butter adds flavor and moisture to the brownies. Unsweetened cocoa powder – while many fudge brownie recipes call for melting chocolate for the brownie base, I wanted to simplify my brownie recipe by using cocoa powder instead. Generally, cocoa powder means a more cake-type brownie, but I’ve adjusted the other ingredients to add just the right amount of moisture to these brownies. Sugars – I use a combination of brown sugar and granulated sugar in my recipe. The brown sugar adds moisture and deepens the flavor in these brownies while making the brownies slightly chewy in all the right places. The granulated sugar and the eggs create the crackle topping on the brownies. The combination of brown and granulated sugar is perfect here. Espresso powder – the espresso powder enhances the chocolate flavor in these brownies (and other chocolate recipes, like my chocolate cake and chocolate buttercream) without adding the flavor of coffee. While I encourage you to include it, the brownies will still be delicious if you must omit it. Eggs – The eggs play an important role in this recipe. They are the only leavening agent used. Ensure your eggs are at room temperature to best incorporate into the brownie batter. All-purpose flour – I use all-purpose flour in this recipe. Once the flour is mixed into the brownies, you’ll want to be certain not to overmix. Overmixing will cause cake-like, dense brownies. Salt – I use kosher salt in my recipes. If you use table salt, realize that table salt is “saltier” than kosher salt; therefore, you’ll need a little less. I would use 1/4 teaspoon of table salt in place of the kosher salt in this recipe. Vanilla extract – as in most baking recipes, vanilla extract enhances the flavor and sweetness of the recipe. Add-ins – Add-ins are completely optional. If you plan to add them, I recommend using chopped pecans or walnuts, chocolate chips, or chocolate chunks.
Melt the butter, chocolate, and sugars. Melt the butter in a microwave-safe bowl. Add the cocoa powder and sugars and stir to combine and smooth. Make the brownie batter. Add the eggs, one at a time, stirring after each addition as directed. Then, continue to stir until smooth and glossy. Stir in the salt, espresso powder, flour, and vanilla extract. Stir until combined, but don’t overmix. Next, add optional mix-ins if desired and stir until just blended. (I added optional dark chocolate chips). Then, pour the batter into the prepared baking dish. Bake. Bake until the brownies are set, the top is shiny and crackly, and a toothpick inserted into the center comes out with moist crumbs, about 25 to 30 minutes. Cool the brownies as instructed in the recipe. Cut and serve. Cut the brownies into 2-inch squares or your preferred size pieces and serve.
Recipe Variations
Super Fudgy Brownies – To make super fudgy brownies, substitute 4 ounces each of high-quality bittersweet and semisweet chocolate bars for the cocoa powder used in this recipe. Chop or break apart the chocolate bars and add to the melted butter. You may need to microwave for about 10 to 15 more seconds to melt the chocolate. (I use Ghiradelli or Baker’s chocolate bars and can generally find them in my local grocery stores). Frosted Brownies – Prepare my fudge icing recipe and pour over the warm brownies. As the brownies and icing cool, the icing will harden. The Best Gluten-Free Brownies Recipe – Substitute an equal amount of 1:1 gluten-free flour for baking. The Best Dairy-Free Brownies Recipe – Substitute your favorite dairy-free butter substitute for the butter in this recipe. You can use canola oil, olive oil, or even melted coconut oil. Delish!
*Note: The results in the texture and consistency of the baked brownies may differ with ingredient substitutions.
Storage Tips
To store. Store baked and cooled brownies in an airtight container at room temperature for up to 3 days.
Melt the sugars into the butter and cocoa powder for a shiny, crackle-topped brownie. Room-temperature eggs will mix into the batter more evenly. Watch closely near the baking time to avoid overbaking your brownies.
To freeze. Freeze the cooled brownies in an airtight, freezer-safe container for up to 3 months. If you tried this Best Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting! Enjoy!Robyn xo From the Add a Pinch recipe archives. Originally published 2012.
