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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These truly are fabulous brownies do not alter the recipe unless you choose to put nuts in it. Fabulous!
This is the best brownie recipe. Can’t wait to make them again this week-end. Love all her recipes.
I want to lower the amount of sugar in this recipe. I’m thinking 1/2 a cup of granulated sugar and 1/2 a cup of brown sugar, making for a total of 1 cup of sugar. Will this drastically change the flavor of these brownies?
Hi Victoria, I think you could cut the overall sugar by 1/2 cup total, but not more than that. Hope that helps!
Oops. Well I had already put them into the oven when I read this comment. They have been cooled and cut and enjoyed by my family. Here is my review: I’m not very experienced when it comes to brownies. I’ve made them a few times and they never turn out good. This recipe has changed that. The flavor is amazing. I’ll never go back to cocoa powder brownies ever again. The melted chocolate and butter combo is what makes it. And, while I only put 1 cup of sugar, they were plenty sweet enough for my family to enjoy. Less sugar means you can really taste the chocolate flavor. I also used one bittersweet bar and one semi sweet bar and that really made for a deep chocolate flavor. My only issue was that my brownies turned out more cakey than fudgy, but that’s not the recipe’s fault. I must’ve made a mistake mixing. I’ll work on it. But this recipe is definitely a keeper!
Glad you enjoyed them, Victoria! The sugar adds a lot of moisture, which is likely why yours turned out cakey.
I see. Is there a way to add moisture without adding the extra sugar?
Not that I know of — sorry!
These brownies are supernatural! Addicting.
One change I would make would be to use a 9″ x 9″ pan instead of
a 9″ x 13″ pan. That way they are a little thicker.
Hey!
Can I use an 8×8 pan?
Or do I have to halve the recipe and put it in an 8×8 pan?
As I don’t have a 9×13/9×9 pan.
Yes, you will need to halve the recipe for an 8 x 8-inch pan. Bake time may be slightly different so keep a close eye on them.
One thing I’ve learned in life about brownies (and yes it’s essential to learn this, haha) is how to read a recipe. The best recipes will have at least a 2:1 chocolate to flour ratio. This recipe does that. Trust the process, seems like not enough flour but it’s perfect. One thing I add to all of my chocolate confections or bakes is good quality espresso powder. Just a half a teaspoon enhances the chocolate flavor.
I have tried so many brownie recipes, and this has been the best and most successful brownies of mine!
These brownies as the best of the best. The recipe is spot on, the cook time is perfect and the instructions are great. I made these many times for family get togethers and they always disappear real fast.
A downpour quelled my enthusiasm for ingredient shopping for another dessert I had planned to make (not from this website). I decided to bake something using ingredients I already had at home. I am exceedingly grateful for the reversal of fortune!! These brownies truly are “Supernatural”. The guests raved about them and I have to say, these are definitely the best brownies I have ever made.
I have made at least 2/3 of Jenn’s recipes and have given her cookbook to three cooks. These brownies are so easy and so delicious every time. When I bake these, I look like a star. My wolf like friends and family always gobble them up. 5 stars for sure! Thx Jenn
This is by far the best brownie recipe ever. It has become my go-to recipe and is particularly impressive when I need to pull something together quickly. I recently served it with a scoop of vanilla ice cream and some home made salted caramel. Needless to say, the compliments were plentiful.