Best Brownies Recipe

Like most dessert lovers, there are very few days when I’m not craving just a taste of something chocolatey and sweet. But when box mix brownies aren’t doing the trick, I turn to my favorite brownies recipe. I’ve been making these for years, and one bite proves that you haven’t truly experienced brownies until you make them from scratch using a combination of milk and dark chocolate with cocoa powder and semi-sweet chocolate chips. Such delicious chocolate flavor!

And can we just take a moment and worship that crackly top? I mean, is there anything more beautiful? I’ll give you a moment…

Why you’ll love this recipe

• Thick. These bake up to be perfectly thick and chewy with lightly crispy edges and super soft centers.
• Super chocolate-y. We’re using three different kinds of chocolate (two melted in, one stirred in) plus a little cocoa powder, which makes these so so decadent and amazing!
• Serving options. Of course, this brownie recipe tastes great warm or even with some whipped cream, frosting or vanilla ice cream, but it is perfectly delicious as is.
• Easy to cut. And, bonus! They cut really nicely if you let them cool completely. You’ll just have to use a sharp knife.
• Easy reheating. Microwave for a quick 10-second burst to experience the pleasure that is triple chocolate fudge brownies.

Ingredients needed

For the perfect brownie recipe, you just need some common baking ingredients and some really good chocolate. Here’s everything you’ll need:

• Salted butter. You can definitely use unsalted butter, but that extra bit of salt just adds even more flavor.
• Oil. Adds moisture. You can really use any type of oil – we typically use canola oil or vegetable oil for a neutral taste.
• Chocolate. We highly recommend using the best baking chocolate you can find. The better the quality chocolate, the more decadent, richer, and delicious these will taste. Ghirardelli and Scharffen Berger are great brands.
• Unsweetened cocoa powder. Be sure to use a high quality unsweetened cocoa powder for the ultimate fudgy flavor.
• Granulated sugar. Adds sweetness and creates a soft center.
• Eggs. One of the main ingredients, eggs bind, provide richness, tenderize, and give structure to the bars. This recipe uses 4 eggs, which give the brownies a tight crumb and fudgy texture.
• Baking staples. For flavor and texture, don’t forget the vanilla extract, baking powder & salt.
• All-purpose flour. The more flour in brownies, the cakier they will taste. We want dense and fudgy brownies, so we’re only using a cup and a half.

How to make this recipe

This brownies recipe is the best because you melt chocolate and butter together and continue to stir in the remaining ingredients using the same pot. After a couple of minutes in the oven, you’ll have your new favorite dessert!

See the recipe card, below, for the full, printable recipe.

• Prep. Preheat oven and line a 9×13-inch pan with nonstick cooking spray and parchment paper and set aside. Parchment paper is optional, but helps with cleanup and makes it easier to lift the brownies from the pan.
• Melt butter & chocolate. In a large pot, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.

• Add sugar & eggs. Pour in sugar and vanilla extract. Add in eggs, 1 at a time to the mixture. Add in the remaining dry ingredients (baking powder, salt and flour) and stir gently until just combined. Do not over mix.
• Transfer to baking pan. Fold in milk chocolate chips and walnuts if using, and pour batter into prepared pan.

• Bake. Place in the oven and bake for about 30 minutes, and when a toothpick inserted into the center comes out with just a few moist crumbs. Cool before cutting and serving. If frosting, cool completely and frost.

Expert tips

Follow the suggestions below and you’re sure to have the BEST brownies of your life!

• Adding nuts. Lots of classic brownie recipes call for chopped walnuts or pecans. We typically keep them plain because my kids prefer them without nuts. However, feel free to add in 1/2-1 cup of chopped walnuts if that is what you prefer. It’s an easy addition that changes the whole flavor of the dessert.
• Do not over mix. For the optimal tender crumb, you want to avoid overworking the brownie batter, once the flour has been added.
• Do not overcook. Turn the timer to 30 minutes as soon as the brownies go into the oven. Once you begin to smell a strong chocolate scent, check the brownies. Even if this is at the 25 minute mark. Use a toothpick, stick it into the center, and pull it out. They need more time if there is wet batter on the toothpick. If there are a few moist crumbs on the toothpick, they are done. You really don’t want a completely clean toothpick.
• Cool completely. It’s tough waiting for these soft, chewy, chocolatey babies to cool, but it will be worth the wait. Trust me! They will slice up perfectly when cooled completely, about 15 minutes.

Frequently asked questions

Storage recommendations

This recipe makes a 9×13 pan of homemade brownies (24 small bars). If you can’t eat them all in a day or two, you’re really going to want to save these for another time.

• Storing leftovers. You can transfer them to an airtight container or cover them in the pan with plastic wrap and refrigerate. They will stay moist for longer, if you don’t cut them before storing, or cover all the edges that could possibly dry out.
• Freezing. If you DO want to store these brownies for longer than a few days, cut each piece individually and wrap well in plastic wrap, store them all in a freezer-safe bag and freeze for up to 3 months.
• Reheat. Simply microwave in 20-second bursts until warmed and melty.

If you try this treat, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.