Best-Ever Brownies

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These best-ever brownies are the ultimate chewy, extra-chocolaty treat.

Active Time:
15 mins
Total Time:
1 hr 40 mins
Yield:
2 (8-inch-square) pans

I'm a huge fan of brownies, but to be honest, I've never met a homemade version that could stand up to the boxed mix. Most from-scratch recipes tend to be dry and cakey, so I set out to develop the ultimate chewy, extra-chocolatey treat.

After testing many versions, I finally found the one. And unlike boxed mixes, this recipe yields two pans of gooey, fudgy perfection, which is especially handy during the holidays. I think handmade presents make recipients feel special. Prepare one batch in a gift-worthy dish, and save the other to serve at a party. For gifting, lift and remove the parchment paper from the brownies, return them to the 8- by 8-inch baking dish, wrap with a festive linen, and top with a bow. For an easy and impressive presentation at parties, I cut brownies into diamond shapes instead of the traditional squares.

Learn how to make our best-ever brownies, and treat your friends or family to a whole pan of their own.

best-ever brownies

ANTONIS ACHILLEOS; PROP STYLING: KAY E. CLARKE; FOOD STYLING: EMILY NABORS HALL

What Makes These Brownies the Best Ever?

These extra-fudgy brownies are made with a unique blend of ingredients for the ultimate flavor and texture.

To start with, butter gives the brownies a dense, fudgy crumb and rich flavor. Semisweet chocolate bars melt easily into the batter, and Dutch-process cocoa provides a boost in chocolaty flavor. The molasses in light brown sugar adds a touch of complexity, an egg yolk adds extra richness, and salt and vanilla enhance the overall flavor of the bars. Bake just until set for the ideal chewy-fudgy result that easily outperforms any boxed mix.

Ingredients for Best-Ever Brownies

Just semisweet chocolate and pantry staples, including butter, flour, cocoa, sugar, and eggs, are needed for these incredibly chocolatey brownies. To make a batch, you'll need:

  • Unsalted butter: Butter-based brownies are dense, flavorful, and fudgy.
  • Semisweet chocolate baking bars: Bars or chips, in equal weight.
  • Vanilla extract: Adds depth of flavor.
  • All-purpose flour: The base of the brownie batter.
  • Dutch-process cocoa: Adds an extra dose of deep, chocolatey flavor.
  • Kosher salt: Enhances the flavor of the brownies.
  • Granulated sugar: Sweetens the brownie batter.
  • Light brown sugar: Adds moisture and a hint of molasses flavor.
  • Large eggs: Binds the batter.
  • Large egg yolk: Adds extra richness.

How To Make Best-Ever Brownies

Melt the chocolate and butter, whisk in sugar and eggs, stir in the flour, and divide between pans. That's it (really!). Feel free to add any mix-ins you love for your perfect batch. Full instructions are below, but here's a brief recap before you get started:

  • Step 1. Prepare oven and pans: Preheat oven to 350°F. Line 2 (8-inch square) baking pans with parchment paper.
  • Step 2. Melt butter and chocolate: Microwave butter to melt. Add chocolate and stir until melted. Add vanilla.
  • Step 3. Combine dry ingredients: Stir together flour, cocoa, and salt.
  • Step 4. Finish batter: Beat sugars, eggs, and yolk until pale and thick. Stir in melted chocolate mixture, then flour mixture. Add mix-ins if desired. Divide between pans.
  • Step 5. Bake: Bake until a wooden pick inserted in center of each pan comes out with a few moist crumbs, 25 to 28 minutes. Cool completely before cutting.

Secrets for Making the Best Brownies Ever

For the best-ever brownies, keep these tips in mind:

  • Use good-quality chocolate: Use high-quality chocolate for the best flavor and texture.
  • Leave an overhang: For easy removal, line the pans and leave an overhang of parchment.
  • Add mix-ins: Get creative with mix-ins, from nuts to chips, candy, or a swirl of peanut butter, for your best brownies.
  • Bake carefully: A wooden pick inserted into the brownies should still have some fudgy, moist crumbs when the brownies are ready. Avoid overbaking for the fudgiest texture.
  • Cool before cutting: For clean slices, take time to cool completely before cutting. Use a knife dipped into hot water for the cleanest edges.

Variations for Best-Ever Brownies

Once you master the best brownies ever, you can start to play around and customize each batch to suit the occasion:

  • Chocolate chunk-sea salt: Stir 1 1/4 cups semisweet chocolate chunks into the batter and garnish with 1 1/2 tsp. flaky sea salt before baking.
  • Toasted nut: Add 1 cup chopped toasted walnuts or pecans to the batter before baking.
  • Chocolate-mint: Add 1/2 cup chopped thin crème de menthe chocolate mints (such as Andes) and 1/2 cup semisweet chocolate chips to the batter before baking.
  • Espresso: Amp up the flavor by adding instant espresso granules into the batter.
  • Smore's: Top the baked brownies with marshmallows and broil to toast. Garnish with shards of graham crackers.
  • Raspberry white chocolate: Stir in white chocolate chips and fresh raspberries before baking.
  • Swirl it: Swirl Nutella, dulce de leche, melted peanut butter, or jam into the brownies before baking.
  • Frost it: Top the cooled brownies with your favorite frosting for a sweet touch.

How To Store Brownies

Brownies are the perfect make-ahead dessert, and luckily, these brownies yield two pans so you'll always have brownies at the ready.

Store the cooled brownies in an airtight container at room temperature for up to two days, refrigerate for up to five days, or freeze the bars for up to three months. Bring to room temperature or warm in the microwave if desired before serving.

More Rich Chocolate Dessert Recipes You'll Love

If you love super-chocolatey desserts, these skillet brownies, layer cakes, and lava cakes are sure to please:

Editorial contributions by Katie Rosenhouse.

Ingredients

  • 1 cup unsalted butter

  • 1 1/2 (4-oz.) semisweet chocolate baking bars, chopped (6 oz.)

  • 2 1/2 tsp. vanilla extract

  • 1 1/4 cups all-purpose flour

  • 1 cup Dutch-process cocoa

  • 1 1/4 tsp. kosher salt

  • 1 2/3 cups granulated sugar

  • 1 cup packed light brown sugar

  • 3 large eggs

  • 1 large egg yolk

Directions

  1. Prepare oven and baking pans:

    Preheat oven to 350°F. Line 2 (8-inch square) baking pans with parchment paper, leaving a 2-inch overhang on all sides to easily lift brownies out of pans.

  2. Melt butter and chocolate:

    Place butter in a microwavable bowl, and heat on HIGH in 30-second intervals, stirring after each, until melted (about 1 minute total). Stir in chocolate until melted; stir in vanilla, and set aside.

  3. Combine dry ingredients:

    Stir together flour, cocoa, and salt in a large bowl; set aside.

  4. Finish brownie batter:

    Place granulated sugar, brown sugar, eggs, and yolk in a large bowl. Beat with an electric mixer on high speed until pale and thick, about 1 1/2 to 2 minutes. Stir in melted chocolate mixture. Using a rubber spatula, gently fold in flour mixture. (Batter will be very thick.) Fold in stir-ins (below), if desired. Divide batter evenly between prepared pans.

  5. Bake brownies:

    Bake in preheated oven until a wooden pick inserted in center of each pan comes out with a few moist crumbs and tops are set and shiny, 25 to 28 minutes. Remove from oven, and cool completely in pans on wire racks, 1 hour. Use parchment handles to lift cooled brownies from pans; cut and serve.

Frequently Asked Questions

  • What makes brownies chewy vs. fudgy?

    The type of fat (butter vs. oil), quantity of flour and sugar, amount of mixing, and baking time can all affect the final texture of brownies, leading to chewy and fudgy, or more cakey bars.

  • How thick should brownie batter be?

    Depending on the recipe, the texture of brownie batter may vary. Typically, brownie batter should be thick, but pourable.

  • Why are my brownies cakey and not gooey?

    Overbaking can lead to cakey, dry brownies. Make sure to only bake until the brownies are set, with some fudgy, moist bits still clinging to a wooden pick inserted.

Additional reporting by
Katie Rosenhouse
Katie Rosenhouse
Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer.

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