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–+ servings
Brownies on parchment paper, cut into squares.

Best Brownies Recipe

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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! 
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24 small brownies
Calories 249
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 9x13" 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.

Nutrition

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