We LOVE brownies in this house and we make them all the time. After years of trying to perfect my homemade recipe I landed on this one and it’s so good you’ll never buy a box mix again.
Why We Love These Fudgy Brownies
- These make a thick brownie, perfect for baking in a 9×13-inch pan.
- They have lots of chocolate: baking chocolate AND cocoa powder!
- These are super rich and fudgy with the perfect crackly top.
This is our go-to brownie and I know you’ll love it.
Table of Contents
- Why We Love These Fudgy Brownies
- This is the BEST Brownies recipe you’ll ever make. It’s the only one you need and you’ll never use a box mix again.
- Homemade Brownie Recipe Ingredients
- How to Make Brownie from Scratch
- Best Brownie Recipe Tips
- If you’re looking for an easy homemade brownie recipe that produces super decadent brownies, THIS is the one you need.
- Best Brownies Recipe EVER
This is the BEST Brownies recipe you’ll ever make. It’s the only one you need and you’ll never use a box mix again.
Homemade Brownie Recipe Ingredients
- Butter: unsalted butter is best
- Baking Chocolate: this is found in the baking aisle. Use unsweetened baking chocolate so your brownies are the perfect sweetness.
- Sugar: granulated sugar makes these rich
- Eggs: my secret is adding 4 eggs to this – the extra egg makes them SO fudgy.
- Cocoa: for extra chocolate flavor. You can use unsweetened cocoa powder OR even dutch process.
- Salt, Vanilla: for flavor
- All-purpose flour: be sure to measure it correctly. You don’t need much!
How to Make Brownie from Scratch
- Melt: add the chocolate and butter to a microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth. You can also do this on the stove top in a saucepan.
- Stir: stir in the sugar, then the eggs, then the cocoa salt, vanilla and flour. The mixture will be thick and rich.
- Bake: bake in a 9×13-inch pan. These are thick brownies and the recipe is written for that pan. These are done when a toothpick comes out mostly clean 2-inches from the edge of the pan.
- Cool: cool in the pan before slicing or removing.
- Storing: store in an airtight container for up to 4 days or freeze for up to 3 months.
Best Brownie Recipe Tips
- Don’t overmix! I prefer to use a wooden spoon or spatula (not a mixer) to make brownies. Stop stirring as soon as the flour is incorporated.
- Add your favorite mix ins (chocolate chips, chopped nuts, or candy).
- Cutting tip: cut your brownies with a plastic knife and the gooey center won’t stick to the knife!
If you’re looking for an easy homemade brownie recipe that produces super decadent brownies, THIS is the one you need.
Too much flour, adding baking powder or baking soda, using less eggs, and adding water can all make brownies cake-like.
I prefer using natural unsweetened cocoa powder. You can also use Hershey’s Special Dark or even dutch process.
Either pan works just fine!
These are done when you insert a toothpick 2-inches from the edge of the pan and it comes out mostly clean.
What makes brownies the BEST recipe? Well, in my opinion they have to be:
- SUPER chocolatey
This recipe is all of that and it’s only one bowl and no mixer needed.
The secret to fudgy brownies is in the chocolate you use.
This recipe uses two kinds of chocolate:
- Normal unsweetened cocoa powder from the grocery store. Nothing fancy or special, just what they have in the baking aisle.
- A 4-ounce bar of unsweetened chocolate (from the baking aisle). Use your favorite brand!
Whenever I make these brownies they disappear fast…and it’s way too easy to make them. In just 10 minutes they’re in the oven and after 30 they’re done baking. Good luck waiting for them to cool; normally we take forks to the pan.
This super easy fudgy brownie recipe is great plain if you’re a brownie purist, but we also love adding nuts. You could also make peanut butter cup brownies or add a frosting on top even add any kind of candy you like (maybe Kit Kat Bars or Almond Joy?)
How to make the best brownie recipe in the world:
- Start with a good quality butter. I like to use unsalted but you can use salted if that’s what you have.
- Use a good quality chocolate from the baking aisle – no generics!
- Don’t skimp on the sugar!!
- Four large eggs make them super thick and fudgy.
- No, you’re not missing something: a good brownie recipe has no baking soda or baking powder. The rise comes from the eggs, plus brownies aren’t airy like cake. They’re meant to be super fudgy.
- You don’t need a lot of flour to make these brownies. More flour would make them more cake-like.
- Make these gluten free brownies easily by substituting Gluten Free 1:1 All purpose flour (i.e. King Arthur brand).
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Best Brownies Recipe EVER
- 4 ounces unsweetened baking chocolate, chopped 113g
- 1 cup unsalted butter, sliced 227g
- 2 2/3 cups granulated sugar 332g
- 1/4 cup unsweetened cocoa powder 21g
- 4 large eggs
- 1 teaspoon vanilla extract 5ml
- 1/2 teaspoon salt
- 1 1/3 cup all-purpose flour 165g
- Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
- Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
- Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
- Pour batter into prepared pan. Bake for 25-35 minutes, or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Cool completely before slicing. I prefer mine baked only 25 minutes; if you want yours less fudgy, bake longer.
Nutritional information not guaranteed to be accurate
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Last Updated on September 28, 2020
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 17, 2019