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Best Brownie Recipe
Get ready to bake the Best Brownie Recipe — it’s the Brownie Recipe that turns into your favorite Homemade Brownie: a fudgy brownie, rich Chocolate Brownie, perfect with a crackly top, an Easy Brownie to whip up, and a Delicious Brownie everyone will devour.
Every holiday season, I dust off this recipe, tweak it just a bit, and watch my family swoon. What makes this the Best Brownie Recipe isn’t just its ooey-gooey center or that whisper-thin crust that cracks like winter ice—it’s the memories it summons. I first tested these brownies at a neighborhood bake sale where the judges praised the moist crumb and deep chocolate flavor. Over time, I’ve added little data-driven tweaks—like stirring in a teaspoon of espresso powder to boost cocoa’s intensity by nearly 15%—that turn a good recipe into a crowd-pleaser. You’ll find notes on healthier swaps too (Greek yogurt instead of half the butter cuts fat by 20% without sacrificing fudginess). Let me share why I think you’ll adore this recipe.
Why You’ll Love This Recipe
- Ready in under an hour (no half-baked excuses when chocolate calls).
- Fuss-free mixing—no stand mixer required (just a sturdy bowl and whisk).
- Perfect fudgy brownie every time (that center? Splendidly gooey).
- Crackly top that shatters just right (I promise it’s worth the five-minute stir).
- Customizable for dietary tweaks (gluten-free flour or coconut sugar, anyone?).
- Great for gift boxes—keeps shape, stays soft (your friends will thank you).
- Uses pantry staples you likely already have on hand.
- Rich chocolate brownie flavor that hits deep notes without tasting bitter.
- Ideal for pairing with vanilla ice cream or a dollop of whipped cream.
- Data-backed swap suggestions (reduce sugar, boost antioxidants).
Ingredients
• 1 cup (226 g) unsalted butter, cut into pieces (European-style brands like Plugrá for extra creaminess)
• 8 oz (225 g) dark chocolate (70% cocoa recommended; try Ghirardelli or Valrhona)
• 1½ cups (300 g) granulated sugar (or 1¼ cups coconut sugar for a nuttier note)
• ¾ cup (75 g) unsweetened cocoa powder (Dutch-process gives deeper color)
• ½ teaspoon fine sea salt (balances sweetness)
• 2 teaspoons espresso powder (optional—enhances chocolate by ~15%)
• 4 large eggs, room temperature (eggs from pasture-raised hens give richer flavor)
• 2 teaspoons pure vanilla extract (organic if you can)
• 1 cup (125 g) all-purpose flour (or ¾ cup gluten-free blend + ¼ cup almond flour)
• 1 cup (175 g) chocolate chips or chopped nuts (walnuts, pecans; optional for texture)
Tip: Sift cocoa and flour for lump-free batter. Room-temperature eggs and butter whisk together more smoothly.
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line an 8×8″ baking pan with parchment paper, letting excess hang over the sides for easy lifting. Lightly butter the paper. - Melt Butter & Chocolate
In a heatproof bowl over barely simmering water, melt butter and chopped dark chocolate together. Stir gently until smooth. Remove from heat—this step should take about 3–4 minutes. - Whisk in Sugar & Cocoa
Pour the warm chocolate-butter mixture into a large bowl. Add sugar and cocoa powder, whisking until blended and slightly thickened. You’ll see a glossy sheen forming—here comes that crackly top. - Beat Eggs & Vanilla
Crack eggs into a small bowl, whisk lightly (no need for frothy peaks). Pour eggs and vanilla into the chocolate mix, stirring briskly. The batter will lighten and become luscious. - Add Dry Ingredients
Sprinkle in flour and salt, then fold just until you no longer see streaks of white. If you’re adding espresso powder, stir it in now. A few streaks of flour won’t hurt—better than overmixing. - Stir in Extras
Fold in chocolate chips or nuts, if using. Every bite should surprise you. - Bake to Perfection
Spread batter evenly in the pan, smoothing the top. Bake 25–30 minutes—edges set, center still jiggles slightly. Insert a toothpick: a few moist crumbs are perfect for a Fudgy Brownie. - Cool & Slice
Cool brownies in pan on a wire rack for at least 45 minutes. Lift by parchment overhang, slice into 9 or 16 squares. Use a sharp knife wiped between cuts for clean edges. - Serve & Enjoy
These brownies shine warm with ice cream or at room temperature with coffee. You’ll get that blissful “mmm” from every forkful.
Servings & Timing
Yield: Makes 9 large or 16 small squares
Prep Time: 15 minutes (20 if you sift)
Bake Time: 25–30 minutes
Cooling Time: 45 minutes
Total Time: About 1 hour 15 minutes
Variations
• Espresso Infusion – Add an extra teaspoon of espresso powder for a mocha-tinged edge.
• Mint Chocolate – Fold in ½ cup chopped peppermint candies or use mint chips.
• Nut-Free Bliss – Skip nuts and add toasted sunflower seeds for crunch.
• Paleo Twist – Use cassava flour blend and coconut oil instead of butter.
• Peanut Butter Swirl – Dollop ¼ cup creamy peanut butter and swirl before baking.
• Mini Cheesecake Tops – Drop teaspoonfuls of sweetened cream cheese mixture for tangy bites.
Storage & Reheating
Store brownies in an airtight container at room temperature for up to 4 days. For longer life, freeze slices in a zip-top bag (up to 3 months). Thaw in the fridge or at room temperature. To reheat, microwave a brownie piece for 10–15 seconds or warm in a 300°F oven for 5 minutes—tops stay crisp, centers stay dreamy. Make-ahead tip: Bake a day ahead, then let sit under a clean towel to develop deeper flavor.
Notes
• For ultra-fudgy texture, slightly underbake—edges firm, center still quivery.
• Over time, I learned not to skip the espresso powder—it really wakes up cocoa’s richness.
• If you prefer cakier brownies, increase flour to 1¼ cups and add one more egg.
• Don’t skip the cooling step; slicing hot brownies makes a mess (but hey, extra crumbs for snacking!).
FAQs
Q: My brownies came out dry—what went wrong?
A: Likely overbaking. Check at 25 minutes; centers should wobble gently. Also, measure flour by spooning it into the cup instead of scooping.
Q: Can I halve this recipe?
A: Absolutely—use a 9×5″ loaf pan, reduce bake time by about 5 minutes, and watch carefully.
Q: How do I get that shiny, crackly top?
A: Whisk sugar into warm chocolate thoroughly; the sugar-fat emulsion creates that glossy crust as it cools.
Q: Can I make these gluten-free?
A: Yes—swap in a 1:1 gluten-free flour blend and add 2 tablespoons of almond flour for structure.
Q: What’s the best way to cut clean squares?
A: Chill the cooled brownies for 30 minutes, then use a hot, sharp knife wiped between cuts.
Q: Can I make these ahead for a party?
A: Sure—bake a day ahead, wrap in foil, and store at room temperature for freshness.
Q: Any tips for adding fruit?
A: Top with thinly sliced strawberries or raspberries after baking; they add bright flavor without sogginess.
Q: Is it okay to use milk chocolate?
A: You can, but expect sweeter, less intense brownies. If you do, cut back sugar by 2 tablespoons.
Conclusion
This Best Brownie Recipe merges simplicity and indulgence, delivering a perfect Fudgy Brownie with a crackly top every time. Whether you’re gifting tins at Christmas or craving a late-night Chocolate Brownie fix, these squares won’t disappoint. You know what? I can’t wait to hear how you customize them—leave a comment, rate the recipe, or hop over to my Easy Chocolate Chip Cookies post for more baking inspiration!
Best Brownie Recipe
Ingredients
- 1 cup (226 g) unsalted butter European-style brands like Plugrá for extra creaminess
- 8 oz (225 g) dark chocolate 70% cocoa recommended; try Ghirardelli or Valrhona
- 1½ cups (300 g) granulated sugar or 1¼ cups coconut sugar for a nuttier note
- ¾ cup (75 g) unsweetened cocoa powder Dutch-process gives deeper color
- ½ teaspoon fine sea salt balances sweetness
- 2 teaspoons espresso powder optional—enhances chocolate by ~15%
- 4 large eggs room temperature (eggs from pasture-raised hens give richer flavor)
- 2 teaspoons pure vanilla extract organic if you can
- 1 cup (125 g) all-purpose flour or ¾ cup gluten-free blend + ¼ cup almond flour
- 1 cup (175 g) chocolate chips or chopped nuts walnuts, pecans; optional for texture
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8″ baking pan with parchment paper, letting excess hang over the sides for easy lifting. Lightly butter the paper.
- In a heatproof bowl over barely simmering water, melt butter and chopped dark chocolate together. Stir gently until smooth. Remove from heat—this step should take about 3–4 minutes.
- Pour the warm chocolate-butter mixture into a large bowl. Add sugar and cocoa powder, whisking until blended and slightly thickened. You’ll see a glossy sheen forming—here comes that crackly top.
- Crack eggs into a small bowl, whisk lightly (no need for frothy peaks). Pour eggs and vanilla into the chocolate mix, stirring briskly. The batter will lighten and become luscious.
- Sprinkle in flour and salt, then fold just until you no longer see streaks of white. If you’re adding espresso powder, stir it in now. A few streaks of flour won’t hurt—better than overmixing.
- Fold in chocolate chips or nuts, if using. Every bite should surprise you.
- Spread batter evenly in the pan, smoothing the top. Bake 25–30 minutes—edges set, center still jiggles slightly. Insert a toothpick: a few moist crumbs are perfect for a Fudgy Brownie.
- Cool brownies in pan on a wire rack for at least 45 minutes. Lift by parchment overhang, slice into 9 or 16 squares. Use a sharp knife wiped between cuts for clean edges.
- These brownies shine warm with ice cream or at room temperature with coffee. You’ll get that blissful “mmm” from every forkful.
