Best Brownies Recipe

Brownies on parchment paper, cut into squares.

Thick, chewy, and packed with three types of chocolate, this is the best brownies recipe. They’re super fudgy, stay moist for days, and come together quickly.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings 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 350ºF. Spray a 9x13-inch pan with nonstick cooking spray and line it with parchment paper; set aside. Add 3/4 cup salted butter, 1/4 cup canola oil or vegetable oil, 4 ounces milk chocolate, 4 ounces dark chocolate and 3 tablespoons unsweetened cocoa powder to 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.
Mix in 2 cups granulated sugar and 1 1/2 teaspoons vanilla extract. Add in 4 large 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 1/4 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/2 cups all-purpose flour and stir gently until just combined. Do not over mix.
Fold in the 1/2 cup semi-sweet chocolate chips and 1/2 cup chopped 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.

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