Best Brownies Ever Recipe

I finally perfected my Tasty Brownies with a small, unexpected trick I share in the recipe below.

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I never expected brownies to start fights at family gatherings but mine do. Folks call it the Best Dark Chocolate Brownie Recipe and someone even labeled it Best Fudgy Brownie Recipe Tasty, which makes me roll my eyes but also proud.

There is something about melted semisweet chocolate and plenty of unsalted butter working together that turns ordinary into dangerous, like you should share but you really dont want to. I mess them up sometimes, sure, overbake or underbake, but that mix of chewy and fudgy keeps people coming back.

If you like big chocolate feelings, you might be curious why.

Ingredients

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Unsalted butter: Adds rich fat and smooth mouthfeel, helps fudgy texture, supplies calories.
Semisweet chocolate: Provides cocoa flavor and sugar, some antioxidants, small protein, makes it sweet.
Granulated sugar: Pure carbohydrate, gives sweetness and structure, no fiber, use less if worried.
Eggs: Add protein, bind ingredients, give moisture and lift, yolk adds extra richness.
Cocoa powder: Intense chocolate flavor, low fat, offers antioxidants and fiber, but also bitter.
All purpose flour: Mostly carbs and some protein, gives structure and chew, not much nutrition.
Walnuts or pecans: Add crunchy texture, healthy fats and protein, fiber, but high calorie.
Vanilla extract: Adds aroma and a round sweetness, no calories, enhances chocolate flavor alot.

Ingredient Quantities

1 cup unsalted butter (226 g)

8 ounces semisweet chocolate, chopped (about 225 g)

1 1/2 cups granulated sugar (300 g), give or take

1/2 cup packed light brown sugar (100 g)

3 large eggs

1 large egg yolk (optional for extra fudgy texture)

2 teaspoons vanilla extract

3/4 cup all purpose flour (95 g)

1/2 cup unsweetened cocoa powder (50 g)

1/2 teaspoon fine sea salt

1 cup semisweet chocolate chips or chopped chocolate, optional

1 cup chopped walnuts or pecans, optional

Confectioners sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper leaving an overhang so you can lift the brownies out later, and lightly butter the sides so the paper sticks.

2. Melt 1 cup unsalted butter and 8 ounces chopped semisweet chocolate together until smooth. You can do this in a heatproof bowl set over simmering water, whisking often, or pulse in short bursts in the microwave stirring between bursts so it doesnt burn. Let the mixture cool for a few minutes.

3. In a large bowl whisk together 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar. Add 3 large eggs (and the optional extra egg yolk if you want the chewiest fudgiest result), then whisk vigorously until the mixture is glossy and slightly thickened, about 1 to 2 minutes.

4. Stir the slightly cooled chocolate and butter into the sugar and egg mixture, scraping the sides so everything combines evenly. Add 2 teaspoons vanilla extract and 1/2 teaspoon fine sea salt now, mix briefly.

5. Sift together 3/4 cup all purpose flour and 1/2 cup unsweetened cocoa powder into the wet bowl. Fold gently with a spatula until just combined and you cant see streaks of flour. Overmixing will make the brownies cakier, so stop as soon as the batter looks uniform.

6. Fold in 1 cup semisweet chocolate chips or chopped chocolate if using, and 1 cup chopped walnuts or pecans if you like nuts. Reserve a few chips or nuts to sprinkle on top if you want the brownies to look pretty.

7. Pour batter into the prepared pan, smooth the top, and sprinkle the reserved chips or nuts. Bake at 350°F for about 20 to 28 minutes depending on your oven and pan size. You’re aiming for the edges to be set and a toothpick inserted near the center to come out with moist crumbs not wet batter.

8. Let the brownies cool completely in the pan on a wire rack, at least 1 hour. If you want super clean slices chill the pan for 30 to 60 minutes before cutting. Use the parchment overhang to lift the slab out, then cut with a sharp knife warmed under hot water and wiped dry for neater edges.

9. Dust with confectioners sugar if desired, slice, and enjoy. Quick tips: if your batter seems too thin add a tablespoon more flour, dont overbake or youll lose the fudgy center, and adjust the granulated sugar a bit since the recipe calls for “give or take” based on your sweetness preference.

Equipment Needed

1. 8×8 or 9×9 inch baking pan and parchment paper (leave an overhang)
2. Saucepan and heatproof bowl for a double boiler, or a microwave-safe bowl for melting chocolate
3. Large mixing bowl (for sugar, eggs and batter)
4. Whisk (to beat eggs and sugars)
5. Rubber spatula (for folding batter and scraping the bowl)
6. Measuring cups and spoons
7. Fine-mesh sieve or sifter (for flour and cocoa)
8. Wire cooling rack
9. Sharp knife (warmed and wiped dry for clean slices)

FAQ

Q: How do I make these brownies fudgy not cakey? A: Use the extra egg yolk if you want max fudginess, dont overmix once you add the flour, and pull them from the oven when the top looks set but a toothpick comes out with moist crumbs. Let them cool completely so they finish setting, that helps the texture a lot.

Q: Can I swap the cocoa or chocolate for something else? A: Yes. Good quality semisweet chocolate and natural or Dutch cocoa both work, but flavor changes with each. Since there's no baking soda in this recipe you can use either cocoa type without weird chemistry, just expect slightly different chocolate notes. If you use all chopped chocolate instead of chips expect a slightly silkier crumb.

Q: Whats the best way to melt the chocolate without burning it? A: Use a double boiler or microwave in 20 to 30 second bursts, stirring between each burst. If you use the pan-on-simmer method keep the bowl off the water, stir constantly. A small pat of butter or a splash of oil will smooth stubborn chocolate.

Q: How do I know when they're done, and how long do they usually take? A: In an 8×8 inch pan bake around 22 to 28 minutes at 350 F for fudgy brownies, times vary by oven and pan. Check at the low end, look for a shiny crackly top and a toothpick with moist crumbs not wet batter. If the toothpick is dry you went too far, theyll be more cake-like.

Q: Can I change sugars, add nuts or chips, or make these gluten free? A: Yes. Brown sugar adds chew and depth so I wouldnt drop it entirely, but you can tweak the granulated sugar a bit. Fold in chips or nuts near the end of mixing. For gluten free use a 1 to 1 cup-for-cup GF flour blend, dont overmix and consider a tiny bit of xanthan if your blend lacks it.

Q: How should I store and serve leftovers? A: Store airtight at room temp up to 3 days, in the fridge up to a week or freeze slices up to 3 months. Warm a slice 8 to 12 seconds in the microwave for a gooey treat, or dust with confectioners sugar before serving if you want it fancier.

Best Brownies Ever Recipe Substitutions and Variations

Unsalted butter (226 g): swap with refined coconut oil, 1:1 by weight (226 g). Refined = neutral taste, unrefined will add coconut flavor. If you only have salted butter, use the same amount but cut the recipe salt by about 1/2 teaspoon.
8 oz semisweet chocolate (about 225 g): use equal weight of bittersweet/dark chocolate (60-70% cacao) for a deeper, less sweet brownie. Milk chocolate works too, but expect a sweeter, softer result.
3/4 cup all purpose flour (95 g): for gluten free, use 95 g of a 1:1 gluten free baking blend. Want a nuttier, denser bite? try 95 g almond flour, but brownies will be more fragile and moist.
3 large eggs: for egg-free/vegan, use flax “eggs” — 1 tablespoon ground flaxseed + 3 tablespoons water per egg, mix and let sit 5 minutes. Texture will be slightly different, more cakey; if you can keep one real yolk it helps make them fudgier.

Pro Tips

– Weigh more than you eyeball. Using a kitchen scale for the chocolate, flour and cocoa will give way better fudgy results than cups. Also pick a decent semisweet chocolate and a good dutch process or natural cocoa, and toss in 1 teaspoon instant espresso powder to make the chocolate taste deeper without any coffee flavor.

– Let the melted chocolate cool to about lukewarm before mixing it with the eggs. If it is too hot you’ll end up with scrambled eggs in the batter. Aim for roughly 105 to 115 F if you have a thermometer, otherwise wait a few minutes until it stops steaming.

– Want extra fudgy and chewy? Add the extra egg yolk and pull the brownies out a touch early. You want moist crumbs on a toothpick not wet batter. Overbake and they go cakey, underbake a little and they stay perfectly dense.

– For clean pretty slices chill the cooled slab for 30 to 60 minutes, then slice with a knife warmed under hot water and wiped dry between cuts. Store at room temp for a soft center, or in the fridge if you prefer denser bars or need to slice them sooner.

Recipe by Tina Bueller

0.0 from 0 votes

I finally perfected my Tasty Brownies with a small, unexpected trick I share in the recipe below.

Servings

servings

Calories

320

kcal

Equipment: 1. 8×8 or 9×9 inch baking pan and parchment paper (leave an overhang)
2. Saucepan and heatproof bowl for a double boiler, or a microwave-safe bowl for melting chocolate
3. Large mixing bowl (for sugar, eggs and batter)
4. Whisk (to beat eggs and sugars)
5. Rubber spatula (for folding batter and scraping the bowl)
6. Measuring cups and spoons
7. Fine-mesh sieve or sifter (for flour and cocoa)
8. Wire cooling rack
9. Sharp knife (warmed and wiped dry for clean slices)

Ingredients

1 cup unsalted butter (226 g)
8 ounces semisweet chocolate, chopped (about 225 g)
1 1/2 cups granulated sugar (300 g), give or take
1/2 cup packed light brown sugar (100 g)
3 large eggs
1 large egg yolk (optional for extra fudgy texture)
2 teaspoons vanilla extract
3/4 cup all purpose flour (95 g)
1/2 cup unsweetened cocoa powder (50 g)
1/2 teaspoon fine sea salt
1 cup semisweet chocolate chips or chopped chocolate, optional
1 cup chopped walnuts or pecans, optional
Confectioners sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper leaving an overhang so you can lift the brownies out later, and lightly butter the sides so the paper sticks.
Melt 1 cup unsalted butter and 8 ounces chopped semisweet chocolate together until smooth. You can do this in a heatproof bowl set over simmering water, whisking often, or pulse in short bursts in the microwave stirring between bursts so it doesnt burn. Let the mixture cool for a few minutes.
In a large bowl whisk together 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar. Add 3 large eggs (and the optional extra egg yolk if you want the chewiest fudgiest result), then whisk vigorously until the mixture is glossy and slightly thickened, about 1 to 2 minutes.
Stir the slightly cooled chocolate and butter into the sugar and egg mixture, scraping the sides so everything combines evenly. Add 2 teaspoons vanilla extract and 1/2 teaspoon fine sea salt now, mix briefly.
Sift together 3/4 cup all purpose flour and 1/2 cup unsweetened cocoa powder into the wet bowl. Fold gently with a spatula until just combined and you cant see streaks of flour. Overmixing will make the brownies cakier, so stop as soon as the batter looks uniform.
Fold in 1 cup semisweet chocolate chips or chopped chocolate if using, and 1 cup chopped walnuts or pecans if you like nuts. Reserve a few chips or nuts to sprinkle on top if you want the brownies to look pretty.
Pour batter into the prepared pan, smooth the top, and sprinkle the reserved chips or nuts. Bake at 350°F for about 20 to 28 minutes depending on your oven and pan size. You're aiming for the edges to be set and a toothpick inserted near the center to come out with moist crumbs not wet batter.
Let the brownies cool completely in the pan on a wire rack, at least 1 hour. If you want super clean slices chill the pan for 30 to 60 minutes before cutting. Use the parchment overhang to lift the slab out, then cut with a sharp knife warmed under hot water and wiped dry for neater edges.
Dust with confectioners sugar if desired, slice, and enjoy. Quick tips: if your batter seems too thin add a tablespoon more flour, dont overbake or youll lose the fudgy center, and adjust the granulated sugar a bit since the recipe calls for "give or take" based on your sweetness preference.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.