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This decadent brownie recipe has been on my website since 2009 and I made sure that it was in my first cookbook, THAT’S how good it is and how much I stand behind the excellence of this recipe. This has been one of the most popular recipes on my website for years upon years now, so I’m giving it an update with new photos and new tips and tricks. This is honestly the best brownie recipe, it’s all that you are going to need from here on in!
The Best Brownie Recipe
Ever since I made the best chewy, fudgy brownie recipe ever, that were the most delicious, chewy brownies I have ever eaten and promptly lost the recipe for them, I have been searching for a recipe that creates the same chewy-riffic, chocolate bliss that I once experienced. In the searching to learn how to come up with the best chewy brownies recipe that I possibly could, I learned a few things. Read on to learn how to make thick, fudgy, NOT CAKEY brownies! We aren’t making cake, we are making stick-to-your-teeth-and-smile-a-chocolate-smile brownies.
How To Make Brownies from Scratch
Making brownies from scratch is super easy! You guys, this is a one bowl dessert and trust me, once you try these ooey, gooey brownies from scratch you will never use another recipe again. Remember, these were in my cookbook, these homemade, from-scratch brownies are the best! And I never say that lightly, because claiming somethings is the best is a bold thing to do. The reviews on this recipe speak for themselves however!
To make brownies from scratch all you need to do is:
- Kick the tires and light the fires and preheat your oven to 350 degrees.
- Melt the butter in a pot, remove from the heat and stir in the white sugar. Once that is combined, mix in your cocoa.
- Add in your eggs then add in the vanilla. If you are using chocolate chips instead
of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly
combined into the mix. - Once all that is mixed very, very well, add in your flour and barely stir it in. Just
barely. - Line a 9×9 pan with parchment paper or grease it really well with butter.
- Bake at 350 degrees for 30-40 minutes, until the
brownies pull away from the edges slightly. Cool the brownies.
How to Make Brownies Step by Step Video
Ingredients Needed for Brownies
Brownies are one of the easiest things to bake up and a great recipe to start your kids baking with! To make a chocolate brownie you only really need 5 ingredients :
- salted butter
- eggs
- white sugar
- flour
- cocoa powder
You can then add the other ingredients to the brownie recipe as you see fit, I like to add chocolate chips for some extra chocolate goodness! People usually fall into two camps when it comes to brownies and their preferences. Either you like your brownies like cake, fluffy and a little moist or you like them thick, chewy and so decadent you can barely stand it. I know, that sounds biased – can you tell that I don’t like cakey brownies? If you need proof of this being the best brownie recipe ever, just take a look at the photo below. These aren’t under cooked and raw looking, like some brownie recipes are in order to get that fudgy look and feel, these brownies just simply are, they end up being wonderfully thick, chewy and fudgy with no raw batter middle in sight. There is a huge difference between raw batter and fudgy!
What Makes Fugdy Brownies?
It’s all about the fat, baby. A brownie recipe that is going to yield you fudgy, delectable brownies is going to have a higher fat ratio than flour. Look at how small the amount of flour is that I use – it’s only 3/4 of a cup! This ensures that it’s NOT raw, undercooked brownie that is going to yield your end result of chewiness, it’s the butter. And it should be only butter, why waste your fat calories on tasteless oil? If you see a brownie recipe with oil, skip it! ( the boxed mixes use oil, need I say more? They have their time and place, but only when camping!)
Karlynn’s Tips & Tricks for Baking up the Best Brownie Recipe Ever!
- You need to learn how to not mix the hell outta them when you put in the flour, and thus you need to do things in a certain order to be able to do that. Make sure to follow the directions in order for success!
- You do NOT need any leavening agents at all in a true brownie recipes! No raising of these brownies, thank you kindly! We are aiming for thick, fudgy little bites of chocolate heaven. If you use a leavening agent ( baking soda or powder) you turn these into a cake as it makes them rise up and become airier.
- Those two are the main key to success when it comes to making the best chewy brownies but the next one? UNDER BAKE THEM. Always. Remember that your baked products are safe to eat when the temperature reaches 165 °F in the middle, that kills any germs from the raw eggs. Baked goods firm up around 200-210 °F, so you have a lot of area in between to play with. You want them to be chewy but not raw. The brownies will continue to cook a little after you pull them from the oven, so if you insert a toothpick and it comes out fairly clean – you still want some fudgy-ness on it though – remove them before they bake too much.
Looking for some other brownie recipes? Try these popular favourites:
- Brownie Trifle ( with or without candy!)
- Heath Toffee Brownies
- Mint Brownies
- Giant Reese’s PB Cup Skillet Brownie
Happy baking everyone! Let me know in the comments below if you tried this brownie recipe!
Love,
Karlynn
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The Best Brownies AKA Chocolate Chewy Wonders
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Total Time
- 30 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 12 servings
- Calories
- 330
- Author
- Karlynn Johnston
Ingredients
- 3/4 cup of butter
- 1 1/2 cups of white sugar
- 3/4 cup of cocoa
- 3 eggs
- 1 teaspoon vanilla
- 1 cup of chocolate chips or chocolate chunks
- 3/4 cup of flour
Instructions
- Kick the tires and light the fires and preheat your oven to 350 degrees.
- Melt the butter in a pot, remove from the heat and stir in the white sugar.
- Once that is combined, mix in your cocoa.
- Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.
- Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don't like for brownies. So in theory, the less you stir, the less gluten and then chewy brownies here we come!
- Line a 9x9 pan with parchment paper.
- I used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 degrees for 30-40 minutes, until the brownies pull away from the edges slightly.This is why I use the chunks, they sink in right to the top level of the brownies. Cool the brownies.
Recipe Video
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
Peggy Medley says
I love these brownies and have made them often. They are thick, dense, delicious and easy! I just noticed the ingredients say 1 cup chocolate chips and the directions say 2/3? I must have just used the 1 cup. I also use an 8” pan because I like brownies thick. What is the accurate amount of chips?
Kim says
I made these twice before but it’s been a while. Both times I did it in a 9×13 but I can’t for the life of me remember whether I doubled the recipe exactly or not. Has anyone else done these in a 9×13 and did you double it? Also, if you find my mind I’d like it back! Ha!!
Nicole says
Taste was good, but the amount of batter does not entirely fill the noted pan size. I would recommend doubling the recipe as a result of my experience. Also, the bake time is more like 25-30 minutes for the indicated pan size. IF you cook it as directed, you will end up with overcooked, dry cake-like brownies. So disappointing with all of the 5 star reviews :/
Heaven says
If I were the teacher of this baking class your recipe would score a 100% plus I would give you a week off of school with no homework, except baking of course!
Steph says
Absolutely FANTASTIC recipe- the most delicious brownies I have ever tasted.
Megan Scott says
I’m getting ready to make my weekly batch of these perfect brownies; I will never use another recipe. I use just 3/4 cup white sugar, otherwise I follow the recipe to the letter. After baking 350 for 20 minutes, I pull them out and give them a little slam on the counter to make them very dense with the perfect center. No cake-like brownies will ever again pass my lips!
Gina says
what type of flour? self rising or all purpose?
Sarah says
Which cocoa powder do I use?
Jessi says
So I did make a small modification as I stupidly started making brownies without making sure I had enough nesquik, and tbh I have not actually eaten the cooked brownie, but damn does the batter taste great 😂 I am positive these brownies will be delicious even though 1/4 of the cocoa powder is nesquik whoops! Can’t wait to try them!
Abi says
2nd time to do this recipe and it turned out even better than the last time (i think i left it too long in the oven last time, more than 30 minutes).
I followed all the measurements and steps. I used salted butter and semi-sweet chocolate chips. It’s delicious and fudgy on the inside, crisp on the outside! I think next time i’ll reduce the sugar by a little bit because it is really sweet. Otherwise, it’s perfect and I’ll definitely be saving this recipe.
Megan says
I searched for a few years a great brownie and I found them in your recipe! I make them just about every week! I like my brownies pretty dense, so I give these a quick slam on the counter after taking them out of the oven, it sort of deflates them and man, it’s perfection.
Melanie says
Everyone LOVED these brownies! I’m a pretty good cook, but baking—eh, not so much. So needless to say, I was a bit hesitant to try something new for my family dinner party this past weekend. You should have heard everyone exclaiming their delight over these brownies! To be fair, I think I used an 8×8 pan because that’s what I have, and I used unsalted butter because that’s what I thought you were supposed to use for baking and the trick of barely stirring in the flour–who knew? Apparently my daughter the baker knew this trick 🙂 Anyway, they were simply amazing. This recipe has already gone into my personal recipe book so we can enjoy them again and again. Thank you!
Oliver says
Followed the recipe exactly and they came out very dry. Not at all fudgey. Pretty sure cake like brownies have more moisture.
Laci says
There are a few (very few) things in life that intimidate me. Baking brownies? Always an anxiety riddled affair. Soggy centers. Crunchy edges. Cakey. I ruin BOXED mixes and I’m a VERY good cook/baker. The science behind this recipe intrigued me with the way the flour is stirred in. I bake and sell Macarons and used the same “Macronage” technique for the flour on these brownies and VOILA! Successful brownies and I’ve been asked to make 2 more batches for friends. I’ve already written this into my cookbook to pass down to my kids someday. THANK YOU! This has saved my life!
Paris Z says
Use 1/2 cup of brown sugar, 3/4 cup white sugar. Use half the cocoa powder and replace the rest with 1/2 cup of chocolate chips and make sure it melts before putting the eggs in. Then add the other 1/2 cup of chocolate chips at the end before pouring it into a pan. Used an 8×8 instead of 9×9 and baked at 350° for around 35-38 minutes. Make sure to let them cool for 45 mins-1 hour before cutting! They were great.
Sam says
How about no. Don’t come on here, modify someone’s recipe poorly then have the audacity to rate it 4 stars. Do better. 🤨
Zys says
Followed the recipe exactly and only cooked 30 min. Came out cakey and not chewy at all
Mary says
Same! 30 min and it’s totally over baked. Would try 20 next time. Great flavor though.
Deiter1233 says
These are SO good! I used 1 1/4 cup sugar just bc I don’t like them too sweet, esp if I’m adding ice cream. They turned out perfect & have been asked for the recipe every time I make them! I’ll be keeping this recipe forever & a day
Deiter says
These are SO good! I used 1 1/4 cup sugar just bc I don’t like them too sweet, esp if I’m adding ice cream. They turned out perfect & have been asked for the recipe every time I make them!
Mel says
Did not set up at all. Followed everything to a T.
Meeg says
Not chewy at all. Really cakey.
Addison says
These brownies are a death wish my classmates are dying now.
Aaron says
Moat brownie recipes don’t use as much cocoa. This was by far the easiest and extremely great. I had to cook them in a 8 x 8 pan and they took forever but wow are they good.
Amiee S says
I followed the recipe and even cooked it at the thirty minute mark and they came out seemingly perfect however once it was cooled, they tasted dry and more of a biscotti like texture very disappointing.
Polly Burke says
I’ve baked so many batches of brownies and have to say, this is the best! Follow it exactly & use quality ingredients. So good!
Angie says
Do they have that like dark chocolate bitterness like some of the other recipes?
Ellie says
Great!
Ellie says
To much olive oil taste. Not good.
Sutton says
how? Her recipe calls for butter?
Clove says
Awful texture…
Emmalyn says
I’m in 8th grade and I love to bake for my friends, I usually would just use a box recipe, but I didn’t have one on hand and I found this recipe. So good, I will most likely not be going back to box brownies after this. My friends loved them as well.
CJ says
This recipe is fabulous! I just wanted to suggest baking for more like 25-27 minutes. I didn’t have a 9×9 pan so I used a 7×11. Technically it should have taken a little longer. It was a little dry baking for 30 minutes. So next time I will do a shorter time.Perfect texture and taste!!!