The Best Brownies Recipe Ever

The best brownie recipe ever! These easy homemade brownies are made from scratch, featuring the perfect blend of chewy and fudgy brownies with a shiny, crackly top.

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!

Fudge brownies instantly bring a sense of home and comfort to me. For years, I thought the only kind of brownies you could make came out of a box and there is absolutely nothing wrong with that. They are dependable, quick, and very simple. But then, I discovered how simple and rewarding it is to make my very own brownies from scratch. I haven’t turned back.

Why You’ll Love This Recipe

Quick and Easy. This recipe comes together in one bowl with a whisk!

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!

How to Make the BEST Brownies Recipe

I’ve made so many ways brownies through the years in search of the exact ratios of each ingredient to make the perfect brownie for my family. Years ago, I finally settled on one my whole family and friends loved and it is the one I’ve been making since. We had a few requirements – crackle top, fudgy, slightly chewy on the inside, rich chocolate flavor that makes you instantly crave a large glass of ice-cold milk or a hot cup of coffee. We’ve accomplished all that and more with this easy recipe.

I previously shared this recipe in 2012, but I am updating it with new step-by-step photos, recipe variations, and tips for success!

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Making these brownies from scratch is so very easy! You’ll never want to go back to a boxed mix again!

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) 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 leavener used. Make sure 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 for this recipe. If you are going to add them, I recommend using chopped pecans or walnuts, chocolate chips, or chocolate chunks.

Step-by-Step Instructions

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.

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 to fully combine into the melted chocolate mixture before adding the next. Continue to stir until smooth and glossy. Stir in the salt, espresso powder, flour, and vanilla extract. Stir until smooth and pour 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 in the pan for 5 minutes on a wire rack. Lift the brownies out of the pan by the edges of the parchment paper and cool on the wire rack.

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, such as King Arthur Flour Measure for Measure Gluten-Free Flour.
• 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 brownies in an airtight container at room temperature for up to 3 days.

To freeze. Freeze in an airtight, freezer-safe container for up to 3 months.

Frequently Asked Questions

Here’s my Best Brownie recipe! I hope you love them as much as we do!

Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2012.