I love whipping up my homemade brownies using unsalted butter, bittersweet chocolate, and a blend of granulated and brown sugars. With eggs and vanilla adding richness, every bite surprises with a crackly top and fudgy center. Mixed in walnuts for crunch, this best brownies recipe brings plenty of chocolate indulgence.

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I’ve been on a quest for the best brownie recipe ever and I finally nailed it. I tried it myself with 1/2 cup unsalted butter melted, 8 oz of bittersweet chocolate chopped up, 3 large eggs, and a tsp of vanilla extract.

When you mix in the light brown sugar along with 1 cup granulated sugar and fold in the 3/4 cup all-purpose flour mixed with 1/4 cup unsweetened cocoa powder and a pinch of salt, you’re in for something really special. I have to say that despite the simplicity of this one bowl concoction, the flavor and texture are insanely decadent.

The crisp edges and crackle top add the perfect contrast to the fudgy center. I’ve heard some folks call it a type of Brownie Fit Receita and even Brownie Vegan style, but trust me, it doesn’t matter what you call it, these brownies are destined to be your new go-to treat.

Why I Like this Recipe

I really love this recipe because it’s super simple and only uses one bowl. I don’t have to clean up a million dishes and that makes it easy to whip up a treat anytime.

I also like how the chocolate and butter melt together into this smooth, rich mix that gives the brownies a deep, decadent flavor. The combination of granulated and brown sugar makes it taste just right, not too sweet but still satisfying.

Another reason I dig this recipe is the perfect texture. I get these crisp edges and a fudgy center that makes every bite interesting. Plus, the crackly top shows me that I did it right, which feels awesome.

Lastly, I really appreciate that it’s customizable. I can throw in walnuts or pecans if I’m feeling extra nutty, and that little twist makes it even more special for me.

Ingredients

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Unsalted Butter: Provides rich, creamy moisture, essential healthy fats, and a smooth texture.
Bittersweet Chocolate: Packs powerful antioxidants, a deep bittersweet taste, and a fudgy intensity.
Granulated Sugar: Sweetens the mix and adds structure while perfectly balancing chocolate’s natural bitterness.
Light Brown Sugar: Gives a slight molasses flavor, contributing moisture and a subtle caramel note.
Eggs: Supply valuable protein, binding ingredients together to yield a delightful fudgy texture.
Vanilla Extract: Enlivens overall flavor with subtle, aromatic warmth that brightens the brownies.
Unsweetened Cocoa Powder: Intensifies chocolate flavor with a smooth, slightly bitter depth classic to brownies.
Salt: Enhances every flavor without adding calories or altering texture excessively.
Walnuts: Add crunch and boost nutritional content through healthy omega fats and fiber.

Ingredient Quantities

1/2 cup unsalted butter, melted

8 oz bittersweet chocolate, chopped

1 cup granulated sugar

1/2 cup light brown sugar

3 large eggs

1 tsp vanilla extract

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 tsp salt

Optional: 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.

2. In a small saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly until smooth. You can also do this in the microwave in 30-second bursts, stirring between each.

3. Remove the pan from the heat and stir in both the granulated sugar and light brown sugar until they’re well mixed.

4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract.

5. Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Mix until just combined. Don’t overdo it or your brownies might turn out tough.

6. If you decide to use them, gently fold in the chopped walnuts or pecans.

7. Pour the batter into your prepared pan and spread it out evenly with a spatula.

8. Bake for about 25 to 30 minutes, or until the edges are crisp and the top has developed a nice crackle.

9. Let the brownies cool completely in the pan before cutting them into squares and serving. Enjoy your thick, fudgy homemade brownies!

Equipment Needed

1. Oven (preheated to 350°F)
2. 8×8 inch baking pan with parchment paper
3. Small saucepan (or a microwave safe bowl if you prefer the microwave method)
4. Spatula for stirring and spreading the batter
5. Mixing bowl (to beat eggs and mix in vanilla)
6. Sifter for the flour, cocoa powder and salt
7. Measuring cups and spoons
8. Whisk (optional, to help beat the eggs)

FAQ

Q: What kind of chocolate works best for these brownies?

A: The recipe calls for bittersweet chocolate since it gives the brownies a rich, deep flavor. You can try semisweet if you want a sweeter taste but the texture might be a little different.

Q: Do I really need to use both granulated and brown sugar?

A: Yes, using both sugars adds a nice balance of sweetness and moisture. The brown sugar gives a hint of molasses that makes the brownies extra fudgy.

Q: Can I leave the nuts out if I dont like them?

A: Absolutely! The nuts are optional and you can skip them if you prefer a smoother brownie without any crunch.

Q: How do I avoid overbaking these brownies?

A: Keep an eye on them and check around the 25-minute mark with a toothpick. They should come out with a few moist crumbs clinging to it when they are done.

Q: What’s the best way to store my brownies?

A: Once they have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for a few days, but if you want them longer, freeze them in a sealed bag.

Brownie Recipe Substitutions and Variations

If you’re out of unsalted butter, you can go with coconut oil or even margarine in equal measures. They work pretty well.
Don’t have bittersweet chocolate? Try using semisweet chocolate instead; just keep in mind it might be a bit sweeter.
If granulated sugar isn’t handy, you can swap it with coconut sugar. The flavor might change a little, but it’s a solid alternative.
Missing eggs? Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg to make a flax egg substitute that holds things together.
No vanilla extract? A splash of almond extract in the same amount can give it a cool, nutty twist.

Pro Tips

1. Always melt the chocolate and butter on low heat and stir a bunch. If you use the microwave, heat them in short bursts to avoid burning or scorching the mix. I’ve seen too many people overheat it and then the brownies taste bitter.

2. When you add the eggs, do it one at a time. It may seem like a hassle but go slowly and mix well before adding the next one. Trust me, it makes a huge difference in the texture.

3. Really don’t overmix once you’ve folded in the flour and cocoa powder. Mix just until you see no dry bits, because overmixing can make the brownies come out too cakey instead of nice and fudgy.

4. If you have a wacky oven, it’s a good idea to use an oven thermometer. Sometimes public ovens run hotter than they show, and you might end up with edges that burn before the middle is done.

Brownie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

240

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 8×8 inch baking pan with parchment paper
3. Small saucepan (or a microwave safe bowl if you prefer the microwave method)
4. Spatula for stirring and spreading the batter
5. Mixing bowl (to beat eggs and mix in vanilla)
6. Sifter for the flour, cocoa powder and salt
7. Measuring cups and spoons
8. Whisk (optional, to help beat the eggs)

Ingredients

1/2 cup unsalted butter, melted
8 oz bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
Optional: 1/2 cup chopped walnuts or pecans

Directions

Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
In a small saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly until smooth. You can also do this in the microwave in 30-second bursts, stirring between each.
Remove the pan from the heat and stir in both the granulated sugar and light brown sugar until they’re well mixed.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract.
Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Mix until just combined. Don’t overdo it or your brownies might turn out tough.
If you decide to use them, gently fold in the chopped walnuts or pecans.
Pour the batter into your prepared pan and spread it out evenly with a spatula.
Bake for about 25 to 30 minutes, or until the edges are crisp and the top has developed a nice crackle.
Let the brownies cool completely in the pan before cutting them into squares and serving. Enjoy your thick, fudgy homemade brownies!

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.