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.
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.
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!).
Nutrition
Calories: 450kcal
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