There’s nothing quite like the smell of warm brownies fresh from the oven, filling the kitchen with rich chocolate aromas. This is the Best Brownie recipe — no more boxed mixes needed. These brownies deliver everything a true chocolate lover could hope for: a shiny, crackly top, a dense and fudgy center, and that perfectly balanced chocolate flavor that keeps you coming back for another bite.
Homemade brownies are surprisingly simple to make and come together in one bowl with easy-to-find ingredients. Whether you’re baking for a special occasion or just craving a cozy dessert on a weeknight, this recipe will quickly become your go-to.
Why You’ll Love This Best Brownie
- Crackly, shiny top for that classic bakery look
- Dense and fudgy interior
- Simple pantry ingredients
- No electric mixer required
- Ready in under an hour
Ingredients
- ½ cup (1 stick / 115g) unsalted butter
- ½ cup (100g) packed dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (60g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (4 ounces) semisweet chocolate chips or chunks (optional)
How to Make the Best Brownie
Step 1: Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch baking dish with parchment paper, leaving an overhang to make lifting the brownies out easier.
Step 2: Melt and Mix
- Place the butter in a large heatproof bowl and melt it, either in the microwave or using a double boiler.
- While the butter is still warm, add in the dark brown sugar and granulated sugar. Whisk until smooth and the sugars dissolve slightly.
Step 3: Add Eggs and Vanilla
- Add the room-temperature eggs and vanilla extract to the sugar-butter mixture.
- Whisk until everything is well blended and glossy.
Step 4: Combine the Dry Ingredients
- Add flour, cocoa powder, salt, and baking soda to the wet ingredients.
- If you’re adding chocolate chips or chunks, fold them in now.
- Gently stir until the batter is thick and no dry pockets of flour remain.
Step 5: Bake
- Pour the batter into the prepared baking dish, spreading it evenly.
- Place in the center of your preheated oven.
- Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean of batter but with a few moist crumbs clinging to it.
Step 6: Cool and Slice
- Let the brownies cool in the pan for 10 to 15 minutes.
- Lift them out with the parchment paper and transfer to a wire rack to cool completely.
- Once fully cooled, cut into slices and serve.
Tips for Success
- Do not overbake; a few moist crumbs on your toothpick means perfect fudgy brownies.
- Use good-quality cocoa powder for the richest chocolate flavor.
- Room-temperature eggs help the batter mix smoothly and evenly.
- For neater cuts, chill the brownies for 30 minutes before slicing.
Variations
- Add chopped nuts for crunch
- Mix in a swirl of peanut butter for a classic flavor combo
- Sprinkle flaky sea salt on top before baking for a sweet-salty twist
- Use white or milk chocolate chips instead of semisweet
Storage and Make-Ahead
- Room temperature: Store in an airtight container for up to three days.
- Refrigerator: Keeps well for up to a week if you like a firmer texture.
- Freezer: Wrap tightly and freeze for up to two months. Defrost at room temperature before serving.
Frequently Asked Questions
Why do my brownies have a dry texture?
Overbaking is the most common cause. Check your brownies at 25 minutes and use a toothpick test to ensure they stay fudgy.
Can I double this recipe?
Yes, bake in a 9×13 pan and add a few extra minutes to the baking time.
What kind of cocoa powder works best?
Use a good-quality unsweetened cocoa powder for the richest flavor.
Why does my brownie batter look thick?
Brownie batter is supposed to be thick and rich — that helps create the dense, fudgy texture.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream
- Drizzle with chocolate sauce for extra decadence
- Top with crushed nuts for added crunch
- Pack in a lunchbox as a special treat
Share Your Baking Story
If you make this Best Brownie recipe, I would love to hear how it turned out. Leave a comment or share a photo to show off your brownies to other chocolate lovers.
Best Brownie
Ingredients
- ½ cup 1 stick / 115g unsalted butter
- ½ cup 100g packed dark brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup 60g all-purpose flour
- ½ cup 40g unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup 4 ounces semisweet chocolate chips or chunks (optional)
Instructions
Step 1: Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch baking dish with parchment paper, leaving an overhang to make lifting the brownies out easier.
Step 2: Melt and Mix
- Place the butter in a large heatproof bowl and melt it, either in the microwave or using a double boiler.
- While the butter is still warm, add in the dark brown sugar and granulated sugar. Whisk until smooth and the sugars dissolve slightly.
Step 3: Add Eggs and Vanilla
- Add the room-temperature eggs and vanilla extract to the sugar-butter mixture.
- Whisk until everything is well blended and glossy.
Step 4: Combine the Dry Ingredients
- Add flour, cocoa powder, salt, and baking soda to the wet ingredients.
- If you’re adding chocolate chips or chunks, fold them in now.
- Gently stir until the batter is thick and no dry pockets of flour remain.
Step 5: Bake
- Pour the batter into the prepared baking dish, spreading it evenly.
- Place in the center of your preheated oven.
- Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean of batter but with a few moist crumbs clinging to it.
Step 6: Cool and Slice
- Let the brownies cool in the pan for 10 to 15 minutes.
- Lift them out with the parchment paper and transfer to a wire rack to cool completely.
- Once fully cooled, cut into slices and serve.
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