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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Hi Jenn. I’ve made this recipe as written and it is amazing!! I have an excess of unsweetened chocolate right now so I’m wondering if there’s any way to use this instead? Perhaps adding sugar? Thanks in advance for your answer, expertise, and generosity!!
Hi Lori, Glad you liked them! While you could use unsweetened chocolate here, I’m not certain how much sugar you’d need to add to compensate. For the best results, I would recommend sticking with bittersweet or semisweet chocolate.
Thank you so much for your quick reply!😊
Amazing!! Can I double the recipe with no changes?
We love these!!
Sure (and glad you like them)!
Always delicious, Always a hit. I started making this a few years ago and it is the only brownie recipe I make now! Thank you for sharing this supernatural recipe!
(If I ever have left over choc chips from previous bakes I like to add them to the batter at the end before baking- Just so I am not be wasteful and letting chips go stale 😉 )
This is THE BEST brownie recipe! It was easy to make and my kids were willing to do extra chores for an extra bite.
These are delicious and rich! So simple to make. I’m going to try adding chocolate chips next time just for a fun variation. Thanks for another great recipe.
I was hesitant to try this recipe because of the mixed reviews. But I’m glad I did and the brownies were delicious. I used the ingredients as listed (70% dark chocolate) the only differences being I didn’t have the right size baking tin. Rather than going out to buy a new tin, I used an 8×8 tin instead and halved the ingredients. Also, note if you do this the brownies will be ready at the 25/30 minute mark. Any longer and you’ll have chocolate cake.
I also didn’t use greaseproof paper, just buttered the tin lightly.
I’ve tried quite a few of Jenn’s recipes and they are always delicious.
Happy baking 🙂
Would you suggest a dark 9X13 baking pan or an aluminum light colored one? Any change in baking temperature for a dark pan for these brownies?
KJ
Hi Kim, if you have both, I’d go with the light colored one. You don’t need to change the oven temp if you use a dark one unless you see the edges browning a lot before the center is fully baked.
Can a 9×13 glass baking dish by used?
Hi Ruth, Glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
These brownies were the best I have ever made! Very easy to make and so delicious! Thank you for sharing. My family loved them!
Two things about these brownies.
1: brought them to a family gathering and some of my relatives refused to believe I hadn’t purchased them from a bakery because they’re that good;
2: tonight I made them using browned butter and stirred in a packet of butterscotch chips and HOLY MOLY. Highly. Recommended.
This is a great recipe Except for two things: 1) At least with my oven, they only need to be baked for 30 min. 2) There is No Need for the parchment paper. Simply butter the pan. There will not be any overdone edges to remove. Yummy!
Can I substitute the chopped chocolate for cocoa powder?
Unfortunately, that won’t work – sorry!
Kind of a weird question. But what would homemade brownies accomplish, that you wouldn’t get from boxed brownie mixes?
Hi Tina, I think homemade brownies taste better than boxed ones because with homemade, you can control the quality and quantity of ingredients (like using high-quality chocolate and butter instead of artificial flavorings and oils). Hope you enjoy these if you try them!
My husband loves walnuts in brownies. Can walnuts be added?
I haven’t made them yet, but I love every recipe of yours that I have tried.
Sure, Sandy, it’s fine to add walnuts. Enjoy!
I used Hershey’s Cocoa Special Dark 100% (powdered baking chocolate) and the results were divine. I followed Hershey’s instructions on the container to substitute. (Blending the dry cocoa with shortening and sugar) I think this is what the other viewer was asking. (not the same cocoa used in milk for a beverage.