The Best Brownie Recipe
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If you’ve been searching for the ultimate homemade brownie recipe, look no further. This is it!
The best brownie recipes start with real melted chocolate, which is why store-bought brownie mixes made from cocoa powder lack the rich, fudgy flavor of homemade brownies. My all-time favorite brownie recipe comes from pastry chef Nick Malgieri’s cookbook Chocolate: From Simple Cookies to Extravagant Showstoppers. Made with melted bittersweet chocolate bars, the brownies are fudgy in the center, cakey on the surface, and just plain out of this world. The recipe has been around for decades and praised by top cooking publications such as The New York Times, Saveur, and The Splendid Table, to name just a few, so you don’t have to take my word for it—try for yourself and see!
Table of Contents
“The name does not lie!! These are hands-down the BEST brownies I have made!!! My entire family devoured them.”
What You’ll Need To Make The Best Brownie Recipe
- All-Purpose Flour: The base of your brownies, providing structure. Be sure to measure it using the spoon and level method for accuracy.
- Sugar and Brown Sugar: White sugar adds sweetness and a light texture, while brown sugar contributes to moisture and a deeper flavor due to its molasses content.
- Eggs: Essential for binding the ingredients together. Eggs also add moisture and help create a rich texture in the brownies.
- Unsalted Butter: Adds richness and flavor. Using unsalted butter allows you to control the amount of salt in the recipe.
- Vanilla Extract: Complements the chocolate and adds depth of flavor.
- Salt: Balances the sweetness and enhances the overall flavors of the brownies.
- Semi-Sweet or Bittersweet Chocolate: The star of the show. It’s crucial to use good quality chocolate, like Ghirardelli or Guittard, because the chocolate flavor is prominent in brownies. Opt for real chocolate bars instead of chocolate chips. Chocolate chips contain stabilizers and are designed to retain their shape when baked, making them less suitable for recipes that require melted chocolate.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by melting the butter in a microwave-safe bowl.
Add the chopped chocolate. (You can just break it apart with your hands; no need to dirty a cutting board.)
Whisk until the chocolate is melted. The heat of the butter should be enough to melt the chocolate completely, but if not, heat the mixture in the microwave for 20 seconds or so and whisk again.
Meanwhile, whisk the eggs in a large bowl.
Add the sugars, salt and vanilla.
And whisk to combine.
Whisk in the chocolate-butter mixture.
Then add the flour.
Whisk until just combined.
Line a 9×13-in baking pan with parchment paper, then either spray the paper with non-stick cooking spray or grease with butter. Be sure to leave an overhang; this makes it easy to lift brownies out of the pan before cutting. Pour the brownie batter into the prepared pan.
Bake for about 45 minutes, or until the top has formed a shiny crust and the batter is moderately firm.
Cool completely on a rack, then use the parchment overhang to transfer the un-cut brownies to a cutting board.
Use a sharp knife to trim the hard edges (those are for the cook!).
Cut the brownies into squares and enjoy!
Frequently Asked Questions
To keep brownies fresh, store them in an airtight container at room temperature. They typically keep well for up to 4 days. Brownies can also be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.
Absolutely! You can customize your brownies by adding a variety of mix-ins. Popular choices include chopped nuts (like walnuts or pecans) or chocolate chips or chunks.
The main reason cocoa powder is often used in brownie recipes is due to its convenience and ease of use. Cocoa powder, being a dry ingredient, can be easily measured, and it eliminates the extra step of melting chocolate. However, in my opinion, brownies made with melted chocolate are far superior—fudgier, denser, and just much more delicious!
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The Best Brownie Recipe
If you’ve been searching for the ultimate homemade brownie recipe, look no further. This is it!
Ingredients
- 2 sticks (½ pound) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, roughly chopped (I use Ghirardelli bars)
- 4 large eggs
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned into measuring cup and leveled off with knife
Instructions
- Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
- Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
- Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
- Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, store them at room temperature, for 3 to 4 days. To extend their shelf life for a day or two, you can refrigerate them.
- To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
- Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Serving size: 1 brownie
- Calories: 212
- Fat: 11g
- Saturated fat: 7g
- Carbohydrates: 27g
- Sugar: 22g
- Fiber: 1g
- Protein: 2g
- Sodium: 66mg
- Cholesterol: 51mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Very VERY yummy. I’d never buy box brownies after this. Super easy with stuff you probably have on hand. I used bittersweet chocolate and I’m glad I did. It’s not the perfect brownie recipe for me, however. It’s number 2. Number one was in Newton, MA at Baker’s Best. They closed years ago and I’m still trying to replicate. This is sooo close. Definitely wouldn’t use any other brownie recipe.
Amazing! This recipe is solid – but the fact that you understand that the crusty edges are to be set aside for the cook – truly- exceptional ! 🙂
Has anyone tried these in a cast iron skillet? That’s what I have on hand.
I have been in search of a brownie recipe from scratch for awhile and have tried many recipes with no success. I was starting to believe I would have to settle for boxed brownies. That is until I made these brownies. They are amazing! The texture is perfection! Fudgy and chocolately with the perfect shiny, thin crackly top. Yum!! The only change I made was slightly reducing the sugar and making the full recipe in a 7×11 baking dish for thicker brownies. I will be making these brownies again and again. Thanks so much for making me a believer that brownies from scratch can taste better than boxed.
hi Jenn,
I forgot to ask you. Can I 1/2 the recipe in an 8×8 pan. do you prefer metal or glass? What do you think? Less cooking time? thanks so much!
Hi Carol, Yes, halving the recipe and using an 8 x 8 should be fine. The bake time will be about the same. If you have both metal and glass as options, I’d go with the metal. Enjoy!
Morning Jenn, wondering if I can scoop the dough into mini muffin pan to make bite size brownies instead of cutting into squares (making these for bridal shower). I guess cook time would be less?
Hi Sara, ’ve never made these in a mini muffin pan so I can’t say from experience, but one reader commented that she baked them that way and that they were done after about 13 to 14 minutes so you may want to start checking at that time. Hope everyone enjoys!
Hello I have made these browns now for pass few years. WILL NOT make a box mix ever again. These brownies are Killer they come out perfect ever time the only thing I do differently is I use semi sweet chocolate (I have a sweet tooth 🦷) And when you have them with vanilla ice cream and fudge sauce. Oh ya.
I would like to make these brownies for my dairy-free friend. Will substituting the butter with a good quality olive oil spread (or any other alternative) work?
Hi Kelly, I haven’t tried these with a non-dairy alternative to the butter but one reader commented that she had a problem with the brownies and the one change she had made was using a non-dairy butter so I’m a bit hesitant to suggest it. Sorry!
Thanks for your reply Jenn! I went ahead anyway and attempted these using a standard gluten free flour and a vegan butter alternative called Naturli’ Organic Vegan Block and the result was insane!
Came out of the oven looking just like your pictures and the flavour and texture were gorgeous – chocolatey, fudgey, with a lovely slightly crispy outer. My friend loved it. Thanks for the recipe. It’s a keeper!
Kelly, I’m so glad you forged ahead and the result was good — thanks for taking the time to follow-up! 🙂
Holy moly these are good! I only had semi-sweet chocolate chips and some dark, so I did 3/4 cup semi-sweet and 1/4 cup dark chocolate chips and it turned out amazing. At first I thought the 2 cups of sugar would be a little too much, but went for it anyways and it was just perfect. I also added 1 teaspoon of instant espresso powder and put in some walnuts on 1/4 of it. These do come out thin-ish, but fudgy, with an ohhh soo good crunchy outside. Definitely not as thick and cake-like, like the ones I’m used to. However, this is definitely one recipe I will continue to make again and again.
Is this a recipe that could be done gluten-free? If so, any suggestions for what kind of gluten free flour? Thanks!
Hi Shelly, I haven’t made them with gluten-free flour but a number of readers have commented that they have and have been happy with the results. I know a lot of readers have had great luck with Cup4Cup and King Arthur’s all-purpose gluten-free flours. Please LMK how it turns out if you try it!
I made the brownies with gluten free flour and they tasted like they always do, delicious.
Glad they came out well – thanks for reporting back!
Hey Jen,
I’ve been making these for awhile and they are delicious. I want to try some instant espresso, cinnamon in the batter and flaked salt garnish. What amounts do you recommend before I try it? Thanks!
Glad you like these! I’d recommend a teaspoon of espresso powder and about 1/2 teaspoon of cinnamon. I’d love to hear how they come out with these additions!
I have made these several times and they are perfect! Just the right amount of fudge-they freeze beautifully and do not get stale quickly. Love love love!
Will subbing coco powder for the solid chocolate work. Have plenty of the powder on hand.
Unfortunately not — sorry!
AMAZING! My mom has been known to make “the best” brownies – until now! I made these (exactly as written) and my husband said “WOW! Theses are even better than your mom’s.” Another fantastic recipe!
Hi Jenn,
I’m one of those people who just cannot do bittersweet/dark chocolate. Will this recipe turn out if I use a good quality milk chocolate bar instead? Or is there another alteration you’d recommend to make them sweet without changing the texture (I love a fudgy-texture brownie!)? Thank you!!
Hi Leigh, I’ve never tried these using milk chocolate, but if you’d like to try it, I’d probably decrease each sugar by 1 to 2 tablespoons. I’d love to know how they turn out!
Hi Jenn,
Could I substitute 1 stick of butter for 1/2 cup of applesauce?
Thank you!
Hi Lisa, You can, but the brownie will definitely be more moist and dense. If you want to replace the butter with applesauce, I’d recommend using 1/2 a stick of butter and 1/4 cup of applesauce. If you like them that way, you could try it with all applesauce the next time around
Absolutely the best brownie I’ve ever made. Very easy.
Ooooooh, these were so good! I made them for my grandson who loves brownies; his mom picked them up today and had some of the ‘outsides’ that I cut off and she declared, “These are GOURMET brownies”. Nice to hear. Everybody loves them and they were not difficult at all. Thanks, Jenn!
Thank you for all your incredible recipes.
If I wanted to make these in individual muffin tins, do you know what the approximate baking time should be?
Hi Rakhi, Glad you like the recipes! I’ve never tried these in a muffin tin so I’m really not certain how long they’d take — I’d start checking them at about 25 minutes but keep an eye on them! Please LMK how they come out!
We loved these but my husband thought they were too flat. Is this the lack of baking soda? If so can I add it?
Thanks.
Hi Lynn, I don’t include baking soda or baking powder here to achieve a fudgier brownie. If you want them a bit thicker, I’d use a pan that is slightly smaller. Hope that helps!
The most impressive and yet so basic brownie recipe. Rich and fudgy on the inside and almost flaky on the top. Delicious!
Hello! I baked these brownies last night and they are truly delicious!! You are my go to website for most of the meals I prepare for my family. Thank you!!!
Antonia
Hi Jenn,
I’m wanting to make a chilli chocolate brownie. Do you have any advice turning this recipe into a chilli spiced brownie? How much chilli would you suggest? Would you add other spices? Love to know your thoughts! Thanks, Nicole 🙂
Hi Nicole, I’ve never tried it so it’s hard to say for sure but I’d start by using 1 tablespoon of chili powder. Please LMK how they turn out!
These are terrific brownies! I made them today for a bunch of folks and I added a cup of mint chunks. Everyone loved them and one person, who I didn’t know, told me that this was the best brownie that she’d ever had.
I just made these for the very first time. It is now our favorite brownie recipe and will be my go to from here on out. Recipe called for semisweet or bittersweet chocolate. I used a 4 oz bar of Ghirardelli semisweet and 4 oz Ghiradelli bittersweet chocolate chips. Perfect. I did add walnuts so that was a slight deviation from the recipe. I actually just pressed walnuts on top of batter. This was because I forgot to incorporate into the batter prior to pouring into pan. Turned out to be a happy misstep. Just enough crunch without being overpowered by walnuts.
I’ve made these in my oven before, and my boyfriend LOVED them. He said they were the best brownies that he’s ever eaten. I’m hoping to make some again for Valentine’s, but my oven has broken. I have a toaster oven, though, and I’m wondering if I could make these in the toaster oven?
If I can, what settings/time do you think would bring forth the best results?
Hi Damien, so glad that your boyfriend likes these! If you have a toaster oven that’s big enough to fit the baking dish and you’re able to use a bake function on it, I suspect it should work and I would stick to the same temperature and time. Please let me know how they turn out!
I have made this recipe at least over a dozen times. It’s my go to recipe for brownies. Best ever!! My entire family always requests I make these.
These brownies were a great combo of a little bit cakey and a little bit fudgey. I added 1-1/2 cups of walnuts because I’m a sucker for a nut brownie.
Hey Jenn!
I’ve already tried your New your cheesecake, and it was BOMB!
My family and I finished it in a single night!
I wanna try this recipe as well, so can I use an 8×8 inch pan?
I really wanna make this for a friend.
Glad you enjoyed the cheesecake! Yes, you can make these in an 8 x 8-inch pan, but you’ll need to halve the recipe. The bake time should be about the same but keep a close eye on them. Hope your friend enjoys!
Thank you so much Jenn!<3
This brownie came out beautifully, with a nice crackly top and fudgy and gooey!
Had this with ice-cream and some chocolate sauce, and it was AMAZINGG!!
Could I add chocolate chips to the batter?
Sure – enjoy!
I cut the sugar each by 1/2 and it still turned out great and tasted amazing. Really simple to prepare, this was a wonderful after dinner treat. Thank you!
My brownies did not turn out. The flavor is good but it is a very cakey texture which to me is not at all what a brownie should be.
disappointed.
Obviously you did something wrong. When every one gives this recipe rave reviews….5 stars….try again!!!
omg this is funny, Virginia went to every review that didn’t like the outcome and blamed the reviewer.
Different strokes for different folks. not everyone will enjoy the same food and that’s totally ok…
This is a recipe that goes in the recipe book. The brownies in this recipe are marvelous. Bravo, Jenn.
These brownies are absolutely a chocolate lover’s dream! I just cut these and they are delicious! I followed the recipe exactly.
i am in shock at how amazing these brownies tasted oh my goodness the amount of brownie recipes ive tried i’m never satisfied but these were absolutely perfect. If you’re going to make brownies make these ones no hesitations you will not regret it. Thank you for sharing this incredible recipe with us🙏🙏
These are delicious brownies. The chocolate really shines through. Ive made them four times now, and each time they’ve been indulgent.
I have one question though. I’ve never had the brownies bake longer than 30 minutes, and I take them out of the 9×13 glass dish right after they come out of the oven. They’re perfect every time, but I wonder why I’m nowhere near the recipe’s recommended bake time. Is it the glass dish instead of a metal pan?
Hi Mac, so glad you like these! It’s surprising that your brownies fully cook in 30 minutes. Things tend to cook more quickly in glass versus metal but it’s usually just the edges touching the glass that cook more quickly. It could be a combination of that and your oven may also run a bit hot. Hope that helps at least a bit!
Oh my goodness…….I made these last night for our last holiday treat. As expected, they are the bomb, as I knew they would be. They were crisp on the outside and gooey on the inside, just like we like them. I used the bittersweet chocolate chips and they were perfect. We had vanilla ice cream on top of the warm brownies. I woke up this morning, cut them into squares and put the leftovers in the freezer so we didn’t eat them for breakfast. Thank you, Jen! 😊
Hi, Jen! Do I have to use baking chocolate for this recipe, or would even store-bought chocolate do the trick?
Hi, You just want to make sure you stick to bittersweet or semisweet chocolate. If so, that should be fine. 🙂
What’s to be said other than that these brownies are as good as brownies can get. Oh, yeah… they’re also ridiculously quick and easy to make. Even someone (me!) who likes chocolate well enough but isn’t a huge devotee is having a hard time staying away from these.
Sorry, but I think this recipe was no where near chololatey enough. Disappointed that I took the time and ingredients for this.
Did you use the chocolate specified in the recipe? These were VERY chocolatey and DELICIOUS!
This one was a miss for me.
The good: great texture! Mine came out very dense on the inside with a delicate crackly exterior, which I loved. Easy to make.
The not-so-good: hard to believe I am actually saying it, but these were both too buttery AND too sweet for my taste! And not nearly chocolately/fudgy enough, despite my using two Ghirardelli semi-sweet baking bars.
My quest for the perfect brownie shall continue…
If you made this recipe exactly as stated you shouldn’t of had a problem.
Hi Jenn,
This was considered a “10” by the entire family! Although I must confess that I added 1/4 cup Bailey’s Irish Cream to the batter since I was craving it with chocolate 🙂 It was great!
Whenever I make a new recipe my son always asks if it came from Once Upon a Chef, since he knows it will be good!
Thanks, Jenn and hope you and your family have a wonderful holiday season.
Hi Jenn! I would love to make these for the Thanksgiving table. Would it be an issue if I reduced the sugar to about 1 cup instead and then used GF 1:1 flour? Thanks!
Hi Liv, I think you could reduce the total sugar to 1-1/2 cups, but I wouldn’t go any further than that. And the 1:1 GF flour should work. Please LMK how they turn out!
These brownies are amazing. I’ve tried many brownie recipes, and this is the first one to come out with a perfect crackly top, chewy edges, and fudgy center. This will be my go-to from now on!!
I have searched high and low for the best homemade brownie. My search is over! Everyone loved these and I am making them again this week because the first batch is gone! Thank you for sharing this recipe!
Loved this! I used Jules GF flour instead of regular flour (but I suspect any GF flour would work) and it was delicious…even a couple days later. Funny thing they are actually the best the next day! Which is great if you are planning a big party for teenagers. Lol!
Hello! I love these brownies. This time, I am trying to make them in cupcake/muffin tins because I would like them to be round. Any idea on how long (and at what temp) to bake them for? I tried checking other reviews but didn’t see an answer to this. Thank you!
Glad you like these! I’ve never tried them in a muffin tin so I’m really not certain how long they’d take — I’d start checking them at about 25 minutes but keep an eye on them!
How long do these last stored outside or inside the refrigerator? I plan on freezing some of them. They smell divine!
All of your recipes are amazing – you are my 1st go-to when looking for inspiration for weekly meals. Thank YOU!!
Thanks for your nice words about the recipes — so glad you like them! The brownies keep well in a covered container at room temperature for several days.
I don’t have the bar chocolate, what I have is Hershey’s cocoa powder, can I use the powder and if I can how much should I use ?
Unfortunately, that won’t work — sorry!
Hi,
I’m planning on making half the amount of brownies as I only have a small pan.
Should I reduce the time I keep it in the oven, do you think?
It will likely take about the same amount of time, but I’d start checking them about 5 minutes early. Enjoy!
Great recipe. We all like “edges” so I baked it in my Bakers Edge brownie pan. Baking time 35-40 minutes. Added 1.5 – 2 cups chopped toasted pecans. Pretty much perfection.
Best brownies ever. so good. thanks so much. my family and my boyfriend loved it.
Will it matter that I only have a glass dish or does the recipe come out better in a metal pan?
Hi Jenine, Glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
Gooey, indeed and oh so yummy! Rich in chocolate flavor and very satisfying. Great recipe.
Can I substitute regular butter for unsalted butter? Thank you
Sure, Denise – just omit the salt in the recipe.
Absolutely delightful. Soft, delicious center, and nice crispy outer top. Was interested to see how butter and melted chocolate (vs oil and cocoa powder) would influence the results, and was not disappointed. Even the process of making them is fun; melting the chocolate into the butter is surprisingly satisfying, and I love whisking together the brown sugar goop, but maybe that’s just me. In any case, highly recommend. Thanks for the recipe!
Hello,
Can I ask you to indicate ingredients in grams instead of cups & sticks, please?
It will help me to cook your tastiest brownies in Central Asia, where I live.
Butter sticks are completely different here.
Many thanks!
Hi Svetlana, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the brownies!
Perfect! Thank you so much, Jenn.
Dear Jenn, how are you, I am a vege and I have replaced the 4 eggs with 570g Greek yogurt. 😬😬😬
I don’t think the measurement was correct as the case was tooo soggy. Do u have a proper measurement or a better substitute?
Hi Yogarani, Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many recipes would also work with some kind of store-bought egg substitute. Hope that helps!
Never buying brownie mix again! These are perfect – easy to make and turned out delicious! This is my new “go to” brownie recipe.
Jenn, I don’t know how long ago it was that I “tripped” onto your site but have enjoyed EVERY single recipe I’ve tried.
These Brownies have to be the best I’ve ever made!! Super easy, dense and moist w/wonderful chocolate flavor!!! Absolutely nothing else to say except, Thank You for many wonderful recipes!!