This is seriously the BEST Brownies Recipe out there! These bake up perfectly thick, chewy, and stay moist for days. They have three different types of chocolate making them super decadent and extra fudgy. Plus, they are SO easy and quick to make in less than an hour. You’ll never need another brownie recipe!

Brownies on parchment paper, cut into squares.

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.
One brownie with a bite taken out, stacked on another.

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.
Ingredients to make brownies divided into small portions.

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

Do brownies taste better with butter or oil?

We think a combination of both is best! The butter adds flavor and richness, while the oil adds the perfect amount of moisture.

What makes brownies fudgy?

Fudgy brownies have a higher fat-to-flour ratio than cakey brownies. We want these to be nice and fudgy, so we’re using butter, oil and chocolate with just 1 1/2 cups flour.

How do you make brownies more chewy?

The addition of canola or vegetable oil gives brownies the perfect amount of chewiness.

How do you get crackly tops?

The trick is in adding the sugar! Melt the butter, oil and chocolate first, then quickly whisk in the sugar while it’s all still warm. Mixing the sugar into warm butter helps the sugar rise to the top of the batter as the brownies bake, which creates that signature shiny and crackly top we all love!

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.
Brownies cut into squares.

More favorite chocolate desserts to try

If you like this sweet treat, you should definitely give these other favs a try!

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.

Brownies on parchment paper, cut into squares.
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Best Brownies Recipe

This is seriously the BEST Brownies Recipe out there! These bake up perfectly thick, chewy, and stay moist for days. They have three different types of chocolate making them super decadent and extra fudgy. Plus, they are SO easy and quick to make in less than an hour. You’ll never need another brownie recipe! 
Author: Kim

Ingredients

  • 3/4 cup salted butter
  • 1/4 cup canola oil or vegetable oil
  • 4 ounces milk chocolate, chopped
  • 4 ounces dark chocolate, chopped
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup chopped walnuts, optional

Instructions 

  • Preheat oven to 350 degrees F. Spray a 9×13" pan with nonstick cooking spray and line it with parchment paper; set aside. Add butter, oil, chocolate, and cocoa to a large pot.
    Chocolate, butter and cocoa powder in a large pot.
  • In a large pot over medium-low heat, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.
    Melted chocolate in a large pot.
  • Mix in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
  • Fold in milk chocolate chips and walnuts if using, and pour batter into prepared pan. Smooth the top and bake 30-35 minutes. Cool at least 15 minutes before cutting and serving. Or, cool completely and frost, if you’d like.
    Brownies cut on parchment paper.

Notes

This recipe will make 12 large or 24 small brownies.
Storage:
  • 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.
Serving: 1small brownie, Calories: 249kcal, Carbohydrates: 28g, Protein: 3g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 115mg, Potassium: 105mg, Fiber: 1g, Sugar: 20g, Vitamin A: 231IU, Vitamin C: 0.1mg, Calcium: 24mg, Iron: 1mg

Did you make this recipe?

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