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
More Brownie Recipes You’ll Love
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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Hi Jenn. I want to bake these tomorrow but I’m not entirely sure as to what ‘firmly packed brown sugar’ means. Is that like treacle sugar? Thank you 🙂 all your recipes look incredible. I’m so glad I stumbled across your site.
Jade.
Hi Jade, Here’s a link to the brown sugar I use:
http://www.dominosugar.com/sugar/dark-brown-sugar
It’s important to pack it into the measuring cup to get the correct amount.
These were seriously delicious! Mine almost had the consistency of a blondie. Make sure to have a glass of milk handy!
well, these are better than mine!! i made these today for my kids (who are used to our old family recipe which is similar) and they said, “way better!” i did use the ghiradelli semi-sweet (not bittersweet) chips and the light brown sugar, though…i am curious…in my recipe there is a little baking powder…none in yours…so is it not necessary? i love what the brown sugar adds…can’t wait to make these exactly as recipe reads…although i did bake only 35 minutes for the fudge-like consistency, and i did sprinkle some chips on top like another reader had suggested…i love all these recipes, and your site is so user friendly!
IF I don’t have bittersweet chocolate or dark brown sugar (only light), can I substitute semi-sweet and light? Also, just curious–If i send you a family brownie recipe, can you make it ultra-yummy like you do with other recipes???
Hi Kim, Yes you can definitely substitute light brown sugar and semi-sweet chocolate. And, yes, send me your family recipe and I will have a look 🙂
Here it is 🙂 : HEAVENLY BROWNIES (AKA ONE POT BROWNIES): 1 SQUARE SEMI-SWEET CHOCOLATE; 4 SQUARES UNSWEETENED CHOCOLATE; 1 CUP BUTTER (2 STICKS, I THINK); 2 CUPS SUGAR; 4 EGGS; 1 CUP PLAIN FLOUR; 1 TSP BAKING POWDER; 2 TSP VANILLA; OPTIONAL ONE CUP PECANS (I NEVER ADD)….MELT CHOCOLATE AND BUTTER IN LARGE, HEAVY-BOTTOM SAUCE PAN. REMOVE FROM HEAT. BLEND IN SUGAR. ADD EGGS, ONE AT A TIME, BEATING WELL WITH FORK AFTER EACH ONE. STIR IN FLOUR, BAKING POWDER, AND VANILLA, AND NUTS IF USING. SPREAD IN SPRAYED OR GREASED 9X13 PAN. BAKE AT 350 FOR 16 MINUTES (OVENS VARY). IF YOU OVERCOOK, IT WILL BE CAKE LIKE. GOAL IS A LITTLE JIGGLY BUT NOT TOO JIGGLY. KNIFE IN CENTER ISN’T ENTIRELY CLEAN. AS IT SITS AND COOLS IT TURNS INTO FUDGE-LIKE BROWNIES. (THERE ARE TIMES WHEN IT COMES OUT GRAINY FOR ME…)
AND I WANT TO SHARE THIS RECIPE BECAUSE I THINK YOU WOULD APPRECIATE IT…IT COMES FROM MY HUSBAND’S GRANDMOTHER, DUBBED “GRANNY BEANIE WEANIE” SINCE HER LAST NAME WAS BEAN (SWEETEST WOMAN IN THE WORLD)…IT’S HER VERSION OF PEACH (OR OTHER FRUIT) COBBLER…HERE GOES..
.PEACH PIE (OR STRAWBERRY PIE OR BLACKBERRY PIE OR A MIXTURE PIE)
4-8 FRESH PEACHES (HERE YOU NEED TO DECIDE WHAT SIZE PAN YOU WANT TO USE AND THAT WILL DICTATE HOW MUCH FRUIT YOU WILL NEED TO PEEL AND SLICE TO COVER THE BOTTOM OF THE PAN…I ALWAYS USE A 9 BY 13″ PAN, BUT YOU CAN GO SMALLER), PEELED AND SLICED
5-12 SLICES DAY OLD BREAD, DEPENDING ON SIZE OF DISH YOU USE (OK, HERE YOU CAN GET REAL CREATIVE AND USE A BAKERY BREAD OR JUST PLAIN WHITE BREAD–THICK IS BEST, OR ANYTHING YOU HAVE ON HAND…I’VE EVEN USED OLD HAMBURGER BUNS…I THINK THE BEST IS A THICK, WHITE BREAD, THOUGH)
BUTTER YOUR DISH (I PREFER A 9″ X 13″ PYREX DISH BUT YOU CAN CERTAINLY GO SMALLER FOR A SMALLER COBBLER)…YOU CAN ALSO SPRAY YOUR DISH (EASIER)
IN A SAUCE PAN MELT 1 STICK OF BUTTER AND TURN OFF HEAT
WHISK IN 1 TABLESPOON PLAIN FLOUR
ADD ONE CUP OF SUGAR AND STIR
ADD ONE BEATEN EGG
MIX WELL
SPREAD A THICK LAYER OF PEACHES ON THE BOTTOM OF THE PAN. CUBE OR BREAK INTO CHUNKS THE DAY OLD BREAD AND SPREAD A THICK LAYER ON TOP OF FRUIT (REALLY CRAM THE BREAD IN THERE) DRIZZLE BREAD WITH THE BUTTER MIXTURE UNTIL ALL PIECES ARE COATED. BAKE IN A 350 DEGREE OVEN UNTIL THE BREAD IS BROWNED AND IT IS ALL BUBBLY…SERVE W/ ICE CREAM OR WHIPPED CEAM…OR PLAIN!
** I ALWAYS DOUBLE THE BUTTER MIXTURE BECAUSE I USE A 9X13 PAN AND IT REQUIRES MORE BREAD TO TOP IT…IT’S THE BEST PART AND DESERVES TO BE DOUBLED!
** I DON’T LIKE THIS W/ BLACKBERRIES BECAUSE OF THE SEEDS…MY MOTHER IN LAW DOES, THOUGH, AND OFTEN MIXES IN BLACKBERRIES WITH PEACHES….
**THIS IS SO GOOD MADE W/ FRESH STRAWBERRIES!!
**REMOVING THE CRUST FROM BREAD TOPPING IS OPTIONAL (I DON’T REMOVE ALL OF THEM),AND TO MAKE DAY OLD BREAD, JUST LEAVE THE BREAD OUT ON THE COUNTER FOR SEVERAL HOURS OR OVERNIGHT…OR ON A PAN IN THE OVEN OVERNIGHT…I SOMETIMES JUST TAKE IT STRAIGHT OUT OF PACKAGE AND USE IT… (THIS IS COPIED AND PASTED FROM EMAIL TO SOMEONE WHO REQUESTED RECIPE–SORRY IF IT SEEMS TOO AMATEURISH!!)
Thank you for sharing these recipes, Kim! Your brownie recipe isn’t all that different from this one (which I think you will love). The peach recipe from your husband’s grandma looks amazing — almost like a cross between a cobbler and bread pudding. I will definitely try it!
Stumbled upon this on yummly! By far the BEST brownies I’ve whipped up! Thanks!
These are my absolute, go-to brownies — I like them fudgy and dense. Stirring in a cup of chocolate chips before baking put them over the top!
These are my absolute, go-to brownies — I like them fudgy and dense. Stirring in a cup of chocolate chips before baking put them over the top!
These are perfect! They take brownies to a whole new level of deliciousness. This was a huge hit with my husband (who is picky with his sweets). They are so easy to make, I don’t think I will ever make brownies out of a box again.
My Pam 13x9x2 inches looks much bigger than the one in your photo? I’ll let you know how it works out
I agree with Sharyn that the pan pictured does not look like a 13 x 9 x 2 inch pan, more like a 9″ square pan. The recipe batter also doesn’t seem like enough to fill a 13 x 9 inch pan.
Jenn, your recipe says 13 x 9. Which size pan did you use? I want to try this recipe but don’t want to fail.
Ronna, It is definitely a 13 x 9 x 2 inch pan. It’s just the angle of the camera that makes the pan look square. It’s a wonderful recipe…you will love it!
Amazing, fabulous quick and easy to cook. The best brownies ever! Thank you very much.