Best Brownie Recipe
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The search for the very best brownie recipe ends here. These brownies are fudgy, deeply chocolaty, and absolutely worth making from scratch.
I’ve made a lot of brownie recipes over the years, but I always come back to this one. The brownies are thick, deeply chocolatey, irresistibly fudgy in the center, and topped with a paper-thin, crackly crust. The secret? While most brownie recipes—and nearly all boxed mixes—rely solely on cocoa powder, this one is made with real melted chocolate for exceptional richness and flavor.
The recipe originally comes from pastry chef Nick Malgieri’s Chocolate cookbook. It’s been around for decades and featured in numerous cooking publications, such as The New York Times, Saveur, and The Splendid Table. Try it for yourself and see why people have been making it for so long.
Why You’ll Love This Brownie Recipe
- One bowl and no mixer required
- Perfectly fudgy with crackly tops
- Made with simple ingredients
- Easy to make ahead and freeze
- Perfect for parties, bake sales, and gifting
- A time-tested recipe that’s been loved for decades
“The name does not lie!! These are hands-down the BEST brownies I have made!!! My entire family devoured them.”
What You’ll Need To Make Homemade Brownies
- Unsalted butter: Adds richness and moisture, creating the brownies’ signature fudgy texture. Using unsalted butter lets you control the amount of salt in the recipe.
- Bittersweet or semisweet chocolate: Since chocolate is the star here, use a good-quality chocolate bar, such as Ghirardelli or Guittard. I recommend bars instead of chocolate chips, which contain stabilizers that prevent them from melting as smoothly.
- Eggs: Provide structure while keeping the brownies rich and chewy. Use large eggs, and let them come to room temperature if possible so they blend more easily into the batter.
- Granulated sugar: Helps create the brownies’ signature shiny, crackly top while adding sweetness.
- Dark brown sugar: Adds moisture along with a subtle molasses flavor that makes the brownies even richer and fudgier. Light brown sugar will work in a pinch, but you’ll get a milder flavor and slightly less moisture.
- Vanilla extract: Enhances the chocolate flavor without overpowering it.
- Salt: Balances the sweetness and makes the chocolate taste even richer.
- All-purpose flour: Just enough flour gives the brownies structure while keeping them dense and fudgy instead of cakey. Measure using the spoon-and-level method for the best results—packing the cup or scooping straight from the bag adds too much flour and dries out the brownies.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Melt the butter and chocolate. Melt the butter until it’s hot and bubbling, then add the chopped chocolate. Let it sit for about a minute before whisking; the residual heat from the butter is usually enough to melt the chocolate completely. If a few pieces remain, microwave the mixture briefly and whisk again until smooth and glossy.
Step 2: Mix the eggs, sugars, and flavoring. Whisk the eggs with the sugars, vanilla, and salt until smooth, making sure there are no lumps of brown sugar. You don’t need to whip a lot of air into the mixture—just whisk until everything is evenly combined.
Step 3: Finish the batter. Whisk the melted chocolate into the egg mixture, then stir in the flour just until no streaks remain. The batter will be thick and glossy. Avoid overmixing at this stage, which can make the brownies a bit tougher.
Step 4: Bake. Line the pan with parchment paper, leaving an overhang on two sides so you can easily lift the brownies out after baking. Spray the paper with nonstick cooking spray, then spread the batter evenly into the corners and bake until the top is shiny and set. If you’re unsure whether they’re done, it’s better to err on the side of slightly underbaked than overbaked. The brownies will continue to set as they cool.
Step 5: Cool and cut. As tempting as it is to cut into warm brownies, letting them cool completely gives them time to finish setting, making them easier. Once cool, use the parchment overhang to lift them from the pan, then trim the crispy edges (chef’s treat!) and cut into squares. Store in an airtight container for up to 4 days, or freeze for longer storage.
Choosing Your Pan
This recipe is written for a 9×13-inch metal pan (24 brownies). Some helpful adjustments:
- 8×8 or 9×9 pan: Halve the recipe. Start checking for doneness around 30 minutes.
- Two 8×8 pans: Keep the full recipe and split the batter between two pans (great for trying different mix-ins). Bake about 30 minutes.
- Glass or ceramic instead of metal: Drop the oven to 325°F rather than adding time at 350°F. Both retain heat more than metal and can burn at the edges before the center’s done. Glass is the more stubborn of the two; ceramic tends to be a bit more forgiving.
Variations and Mix-Ins
- Add nuts: Fold in ½ to 1 cup of chopped toasted walnuts or pecans along with the batter for crunch.
- Deepen the chocolate flavor: Add 1 teaspoon of instant espresso powder to the melted chocolate-butter mixture. You won’t taste coffee; it just intensifies the chocolate.
- Go extra chocolatey: Fold in ½ to 1 cup of chocolate chips along with the flour for pockets of melted chocolate throughout.
Video Tutorial
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Best Brownie Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter
- 8 oz bittersweet or semisweet chocolate, roughly chopped (I use Ghirardelli bars)
- 4 large eggs
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup (packed) dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
Instructions
- Preheat the oven to 350°F (175°C) and set a rack in the middle position. Line a 9 x 13-in (23 x 33-cm) pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
- Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
- Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
- Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack.
- Use the parchment overhang to lift the brownies out of the pan, transfer them to a cutting board, and separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 24 (2-in) squares.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I baked these brownies and they were delicious, very rich and full of chocolate flavor. I have a question as when I checked the brownies after 45 minutes, the center had ballooned up in perfect rectangle the shaped like my cookie pan. What caused that? Also, in my oven, they need 50 minutes baking time.
Having said all that, they still we absolutely delicious.
Hi Rick, Glad you liked them! Regarding the center ballooning up in the oven, it may be that you overmixed the batter a bit. The extra air that gets incorporated makes the brownies puff up like that.
So that’s what I did wrong! Otherwise the brownies taste good, although a little sweet for my taste. Will try following the instructions more closely next time (didn’t see the “just until combined” part 😊). I’ll reduce both the sugar and baking time too. Question: Would using a more shallow pan also have affected the result?
Using a more shallow pan won’t impact anything with the finished brownies. 😊
These were very good brownies – I baked mine for 33 minutes and they were just right. The recipe states 45 minutes -so I recommend that you start checking them before then.
I’ve been making this recipe since I bought Nick’s book. I also only cook it slightly over 30 minutes. I always get rave reviews.
I have tried 4 recipes from you so far. None have disappointed. These brownies, were perfection. Everything you want in a brownie, fudgey some parts cakey. Just so balanced and great. I officially want to live off the recipes on your site. Thank you so much for all your hard work.
❤️
Literally the best brownie recipe out there. I find that mine bake through in about 30-35 minutes so I usually just keep an eye on it and poke it until a stick comes out clean. Wonderful with chocolate chunks on top 🙂
Six stars!!! These are nothing short of amazing!
Best brownies I ever made! I only had white sugar and semi-sweet chocolate chips and no vanilla, but they still turned out totally amazing! I’ll definitely be making again!
Every time I make this recipe it is perfection! Thank you so much for this!
My husband and I are in trouble. Since the beginning of March, we haven’t run out of these brownies! LOL. I don’t use granulated sugar but instead I just use 1 3/4 cups of brown sugar, not packed. It turns out SO good! I’ve used Ghirardelli bars or chips — one is just as delicious as the other. I’ve also added 1 1/2 cups of walnuts or macadamias and we prefer macadamias, hands down. Thank you for this recipe! (I think, LOL)
Hello love your recipes, this turns our perfectly except that there is a layer of granulated sugar at the bottom of the Brownie and I can’t figure out how to get rid of it!
Hmmm… that’s really strange. Are you whisking the sugar and eggs together very thoroughly?
This recipe was brownie perfection. This will be my new go-to brownie recipe. Thank you!
Jen, all the stores seem to be out of Unbleached All Purpose Flour. I have no idea of what the difference is between the two. They seem to have bleached flour which makes me wonder if something is wrong with it. Can you please help me out on this one.
Many thanks,
Macky
Hi Macky, I added this recipe to the blog a long time ago and was suggesting unbleached flour at the time. Either one is completely fine here (and I’ve removed the “unbleached” from the ingredients to avoid confusion). Hope you enjoy the brownies! 🙂
Thanks Jen. Making these tomorrow. Appreciate your response.
I decided to try your brownie recipe and compare it to a recipe I’ve been using for awhile. The recipes are similar – the one I’ve used calls for 1/4 cup less flour, however, adds 1/4 cup baking cocoa and they are much denser (almost fudge). The flavor of both is outstanding, but I prefer the consistency of yours being more cake like. I’m hooked on your website for your never fail recipes – thank you- it’s been a bright spot during this weird and scary time.
Jenn: I only have unsweetened chocolate. How should I adjust the recipe to accommodate that? Thank you.
Marianne
Hi Marianne, While you could use unsweetened chocolate here, you’d need to add some sugar (and I’m not certain how much). For the best results, I would recommend sticking with bittersweet or semisweet chocolate.
Hello! May I know what will happen if I decide to use a mixer to beat the eggs + sugars till fluffy?
Hi Lyvia, While I don’t think it would be a problem, I’m not 100% sure how it would impact the texture of the brownies, so I’d just whisk the ingredients together as the recipe specifies. Hope you enjoy!