This rich brownie recipe is the best I have ever made! These irresistible chocolate brownies are fast, easy to make, and much better than boxed mixtures! Our readers love this recipe! Just read the comments!
For years, I’ve been looking for the perfect homemade brownie recipe. I wanted a chocolate cake with a super magnificent middle flavor on it, very chocolatey, chocolate chocolate chocolate with gorgeous tops on it. Today, I can say yes confidently! These irresistible chocolate brownies are quick, easy and really the best I have done. And, our readers agree that many of them call it “the best brownie recipe.”
I bet you already have everything you need in the kitchen to make them! I can’t wait for you to try these incredible homemade brownies! Prepare for the grand middle, tops and rich chocolate brownie flavor. If baking one or two, try our brownies on a cup, or try these single-pot brownies for slightly sweet, chewy brownies.
Key Ingredients
- Cocoa powder: Cocoa powder makes these brownies easy, reliable and ridiculous. I tried the brownie recipe with melted chocolate and always returned to this recipe, which skipped melted chocolate and used cocoa powder instead. I really like cocoa brownies! Use a variety of unsweetened cocoa in this recipe (really!). I successfully used natural, Dutch processed, and even original cocoa in this recipe. Their flavor profiles are slightly different. For chocolate flavor similar to Oreo Cookies, try Dutch cocoa. For the richest chocolate cake, use natural cocoa.
- butter: We use 100% butter in our recipes. If you use salty butter, save the required salt in the recipe below.
- granulated sugar: This helps our shiny tops and balances the bitterness of unsweetened cocoa powder. Brown sugar works in our recipes, but you may lose wrinkled tops.
- egg: These add richness and provide structure for brownies. I added them to the cold so there is no need to take them out of the refrigerator in advance!
- flour: These simple brownies require a small amount of all-purpose flour to structure. We wanted the extra rich ones for the brownies so keeping the flour at a minimum helps. For gluten-free, read the review (many readers use a gluten-free flour mixture like Bob’s Red Mill in this recipe).
How to make the best brownies
We will make brownie batter in the pan, which makes your recipe easier and offers you fewer dishes (a big win in my book!).
The secret to the best brownies is to mix hot butter with sugar and cocoa powder. The hot butter exudes a rich chocolate flavor of cocoa and heats up the sugar, which results in a beautiful, shiny top after baking. You will melt the butter in a pan and then immediately stir in the sugar, cocoa powder, vanilla extract and salt. Then, after letting it cool for a minute or two, you can add cold eggs and finally flour.
The batter is thick, but it doesn’t matter! I usually tell you to avoid mixing batsmen, but this isn’t the case with these cocoa chocolate cakes. The same goes for the golden batter (you can see our golden batter in the golden recipe, which is similar to brownies but made with vanilla batter).
I bake brownies in a 325°F oven Until the edges look fixed and the middle is slightly inadequate. I like using toothpicks to tell me when I’m ready to come out of the oven and look for a small amount of batter left on the toothpicks. Brownies continue to stay firm as they cool, so even if they don’t look worn out, they will be perfect when cooled to room temperature.
There, your absolutely love of homemade brownies. I hope you try them. Oh, and if you’re wondering, you can add chocolate chips to the batter before baking! Go for it!
Perfect Fudgy Brownies
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Say hello to our favorite brownie recipe. You only need a pan and a spoon to make these brownies. Mixing sugar and cocoa powder into the hot melted butter helps make us all love that shine, crispy top. If you can get dark chocolate on milk chocolate, these bittersweet brownies are for you. Use natural or Dutch cocoa powder. Please see the tips below for a guide on choosing the best cocoa powder for your brownies.
When measuring the flour and cocoa powder of these brownies, either weigh them or use the “spoon and level” method: fluff/cocoa powder, pour it into a measuring cup, and pour it on top with flat edges. You can see me doing this in our video!
Make 16 brownies
Watch us make recipes
You will need
10 tablespoons (145g) unsalted butter
1¼ cup (250g) sugar
3/4 cup plus 2 tablespoons (75 grams) unsweetened cocoa powder, Spoon and level
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 big Cold egg
1/2 cup (65g) all-purpose flour, Spoon and level
2/3 cup (80g) chopped walnuts, pecans or chocolate chips, optional
direction
1Place the oven rack in the middle of the oven and heat it to 325°F (162°C). Arrange the bottom and sides of an 8-inch square baking dish with parchment or aluminum foil, leaving overhangs on opposite sides to help remove the baked brownies from the pan.
2Add butter to medium pan. place Medium and low temperature And cook until the butter is completely melted, then turn off heat. Stay close and don’t let it brown.
3While the butter is hot, stir in sugar, cocoa powder, vanilla and salt. Stir well until combined. Don’t worry about the batsmen looking tough. After adding the eggs, the brownie batter will be smooth.
4Set the pan aside to cool until the mixture warms instead of hot, 5 to 10 minutes. Test the temperature by contacting the batter, it should be comfortable to hold without feeling hot.
5Add cold eggs at a time and stir vigorously after each egg.
6When the batter looks thick and well mixed, add the flour. Spoon the flour into the batter until very thick and pull away from the side of the bowl. I use a wooden spoon or spatula and hit 40 to 50 rods (see the video for reference).
7Add nuts or chocolate chips (optional).
8Spread thick brownie batter evenly in the prepared pan. It can be difficult to spread because it is so thick. Do your best to push the batter to the corner, even on the top.
9Bake the brownies until the edges look dry and bake slightly in the middle, 20 to 30 minutes. The toothpicks entering the center should be moist with the batter. As the brownies are cooler, they are firm, but the middle will always be moist and grand.
10Cool completely before removing the brownies from the pan (this step is essential and can help with the brownies set up). Cut into 16 squares. To clean the edges, use the chef’s knife and wipe clean after each piece. To ensure perfect edges, keep the chocolate cake in the refrigerator for 1 to 2 hours before slicing.
Adam and Joanne’s Tips
- Store homemade brownies: Place the barbecue chocolate cake in an airtight container for 2 to 3 days at room temperature. Or store them in the refrigerator for 2 weeks. You can also freeze brownies for up to 3 months! I like to wrap them separately so that I can take one or two out of the refrigerator.
- Baking tray: We use metal 8-inch square discs. Ceramic and glass pans may affect baking time. Check honesty every 5 minutes and every 5 minutes ahead of time after this. Double the recipe for the 9-inch by 13-inch pan. Brownies will be slightly thicker
- Cocoa powder: Try Dutch-language products for a soft Oreo-like flavor or natural cocoa powder (such as Ghiradelli or Guetard) for a rich dark chocolate flavor.
- Measuring flour and cocoa powder: Weigh them, or use the “spoon and level” method: Flatten the flour/cocoa powder, pour it into the measuring cup, and use the flat edges to raise from the top to the top. Please see our video for a demo.
- Longer baking time: These take 20 to 25 minutes in our oven. Still, the oven is different, so use our tips in the recipe to tell you when to finish the brownies. Remember that brownies continue to cook as they cool, so don’t be afraid to bring them out of the oven, there are still some shortcomings in the center.
- Dual starter method: This brownie recipe initially used a dual machine, but we simplified the method to make it easier and faster while using fewer dishes while maintaining the same effect. If you like the original dual starter method, add the heated bowl with butter, sugar and cocoa powder instead of barely boiling water. After melting, cool and continue as directed.
- Alice Medrich’s Cocoa Brownies inspired this brownie recipe. Medrich used cocoa powder instead of melted chocolate a few years ago, revolutionizing the brownie recipe. This change allows for better control of ingredients, resulting in an incredibly moist chocolate cake with a perfect center and a shiny candy-like top.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 Brownie
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Calories
158 calories
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protein
2 g
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carbohydrate
21 g
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Dietary fiber
2 g
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Total sugar
16 g
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Total fat
8 g
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Saturated fat
5 g
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cholesterol
42 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
