best brownie recipe

This recipe for Homemade Brownies really is the best because they are made with REAL chocolate AND cocoa powder so that they are the most decadent, extra fudgy and dense brownies you&#x27;ve ever tasted. You won&#x27;t believe how easy it is to make brownies from scratch with a tissue-thin crinkly crust that rival any brownie mix!

The BEST Homemade Brownies

bittersweet chocolate, chopped

salted butter,

cocoa powder

sugar

brown sugar

eggs, room temperature

vanilla extract

all-purpose flour

salt

chocolate chips

Preheat oven to 350 degrees. Line a square...

Preheat oven to 350 degrees.  Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.

In a large microwave-safe bowl, combine the bittersweet...

In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.

Add granulated sugar and brown sugar, whisking well...

Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.

Sprinkle the flour and salt over the brownie...

Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.

Pour the brownie batter into the prepared baking...

Pour the brownie batter into the prepared baking dish and spread into the corners. The batter will be thick.

Bake for 30 to 35 minutes, until a...

Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached.  Be sure not to overbake.

Cool completely before cutting. Store in an airtight...

Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.

Gooey, fudgy brownies, with the deepest, darkest, most intense chocolate flavor EVER! Easy, one-bowl recipe, from scratch, pantry staples, no mixer needed.

Simply Perfect Brownies from Scratch

unsalted butter ((2 1/2 sticks))

eggs

baking powder

Preheat the oven to 325 degrees F, mist a 9x9-inch or 9x13-inch pan with non-stick spray, and line it with a sheet of parchment.

Place the sugar, cocoa, and butter in a large microwave-safe bowl,* and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels quite hot to the touch (approximately 3 to 4 minutes).

Add the eggs, one at a time, stirring vigorously after each addition.

Fold in the flour, baking powder, and salt until just a few streaks remain.

Stir in about 2/3 of the chocolate chips and vanilla, and transfer the batter to the prepared pan.

Sprinkle the remaining chocolate chips on top , and bake until set around the edges but still soft towards the middle (approximately 30 to 45 minutes).

Cool completely in the pan, then transfer to a cutting board and cut into squares.

From-scratch fudgy brownies with a cream cheese swirl - what&#39;s not to love in this decadent dessert?

Hershey’s Cream Cheese Brownies Recipe

Hershey's Milk Chocolate Chips

butter

vanilla

Tablespoons Hershey's unsweetened cocoa powder

cream cheese

(1.55 ounce) chocolate Hershey Bars

Preheat oven to 350. Spray a 9 x 9 inch baking pan with cooking spray

In the microwave, melt chocolate and butter until smooth. Set aside.

In a separate bowl, beat eggs and vanilla with the sugar. Slowly add in chocolate mixture until well combined.

In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter.

Pour batter into prepared baking pan.

Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.

Bake 45 minutes to 1 hour, or until just set and toothpick inserted comes out clean.

Top the baked brownies with original sized Hershey Bars and return to still warm (but turned off) oven until lightly melted. Allow to cool a little bit.

*You can also skip this step because the heat from the brownies will help melt the chocolate bars on top.

For the Cream Cheese Swirl

This rich and fudgy brownie will satisfy all your chocolate cravings.

Better than a Boyfriend Brownies

Butter (softened)

Sugar

Brown Sugar

Eggs

Vanilla

Flour

Cake Flour

Cocoa Powder

Salt

Semi-Sweet Chocolate Chunks

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.

Stir in flour, cake flour, cocoa, and salt until mixed together.

Fold in chocolate chips.

Pour into 9 x 13 pan and spread evenly.

Bake for 28-36 minutes.

*Adapted from I am Baker's decadent brownies

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621037888/rdwwobgspuzgvpef6ld1.mp4

Better than a Boyfriend Brownies. How to make the best homemade brownies from scratch. Tips and tricks for making the perfect brownies.

The Best Brownie Recipe

These brownies are so fudgy and gooey, with a perfect crackly top. They're made with only 5 ingredients - butter, sugar, eggs, flour, and cocoa powder!&nbsp;

Best-Ever 5 Ingredient Brownies

sugar (420 grams)

eggs,

salted butter, melted (226 grams)

cocoa powder (62 grams)

all-purpose flour (98 grams)

Make the Brownies: Preheat your oven to 350° F. Line a metal* (see note below) 9x9 baking dish with parchment paper. Add the sugar and eggs to a large mixing bowl. Beat with an electric mixer on high speed for 3-4 minutes until the sugar is dissolved (rub the mixture between your fingers - if you feel granules of sugar, beat it a bit longer, until it feels almost completely smooth). Whisk in the melted butter and vanilla. Add the flour, cocoa powder, and salt, and fold in until you have a thick batter. *Optional - Stir in 1 cup of chocolate chips at the end if desired!*

Bake the Brownies: Pour the batter into your baking dish and bake for 33-38 minutes. The top will look set, and a toothpick inserted into the center will have thick, moist crumbs on it, but it shouldn&#39;t have thick, gooey batter. A toothpick inserted into the edge will come out mostly clean (You can also use the tip of a knife to lift up a little piece from the center to more clearly see the doneness, if you have a hard time judging when brownies are done). Don&#39;t over bake these! They will set up as they cool. I promise. Note: Every oven is different and your brownies may take a bit longer. Bake until they appear done by following the indicators I give above.

Serve + Store: Let brownies cool for at least 1 hour before slicing. They&#39;re amazing warm, but won&#39;t hold a neat shape and will appear under done if you cut into them immediately. The longer they cool, the more they will set up to the proper fudgy consistency. Store cooled brownies in an airtight container at room temp for 3-4 days.

Made them for an activity at school i was short an egg and I had to use all purpose jiffy mix but they were delicious and everyone loved them!

I have made these multiple times and they are the best ever. I use almond extract and it is amazing!

I made a double batch. These are the most delicious brownies!

easiest and best brownies ever! My husband wants me to make these every day!

We loved these brownies. They are absolutely the best I've ever made. When I make brownie this is the recipe I'll be using!!!

These are delicious! I used black cocoa powder and after 15 min in the oven, topped a mixture of graham cracker chunks, mini marshmallows, and milk chocolate chips. I baked for another 20 min and the texture was perfect - chewy, dense, and moist. This is my new go-to for brownies.

Okay I had to cook mine waaaay longer- 55 min total!! But soo delicious! Actually shocked at how good they are lol I feel like homemade brownies are never that good but.. these are! 😍

They are VERY sweet- idk how people are eating them with ice cream! 🙈 might try less sugar next time. 

I also use coconut oil in place of butter because I didn’t have any!

These brown butter brownies are the FUDGIEST and the most FLAVORFUL brownies you will ever have! They're made with loads of brown butter, dark and semisweet chocolate, and bake with a glossy paper thin crinkle top.

Fudgy Brown Butter Brownies

(38 grams) dry milk powder*

(50 grams) dutch process cocoa powder

oz 70% cocoa dark chocolate, chopped

tbsp oil (vegetable

eggs, room temp

(100 grams) light brown sugar, packed

(193 grams) powdered sugar, spooned and leveled

tsp vanilla extract

(66 grams) all purpose flour, spooned and leveled

tsp kosher salt

(180 grams) semisweet chocolate chips

Add the butter to a medium saucepan and place over medium heat. Allow it to melt and then continue to whisk as it starts to bubble. Once it starts to foam up, add in the milk powder and quickly whisk. After about 30-60 seconds, it should start to darken into an amber color and give off a nutty aroma.

Add in the cocoa powder and quickly whisk to combine. Allow the mixture to bubble for 30 seconds, then remove from heat and mix in the chopped chocolate (to melt) and oil. Set aside to cool.

In a large bowl, whisk together the eggs and brown sugar. Vigorously whisk until the sugar is fully dissolved (about 90 seconds of fast whisking). Test to see if the sugar is dissolved by rubbing the mixture between two fingers. Stop whisking when you can no longer feel the sugar granules.

If you don&#8217;t have a scale, measure the powdered sugar by spooning it into your measuring cup and leveling it off with a flat edge for an nice and fluffy cup. Add in the powdered sugar and whisk until completely smooth. Then mix in the vanilla.

When the butter chocolate mixture is no longer hot (it&#8217;s ok if it&#8217;s slightly warm), pour into the eggs and sugar and whisk to combine. Switch to a silicone spatula and fold in the flour and salt.

If the batter is still warm, allow it to rest at room temperature for a few minutes before mixing in the chocolate chips. If they&#8217;re mixed into a warm batter, they can melt.

In the meantime, prepare an 8&#215;8 square baking dish. Lightly coat with nonstick spay and press in a sheet of parchment paper to fully cover the bottom and two sides. Once the batter has cooled, fold in the chocolate chips and spread the batter in the prepped pan.

Bake for 28 to 32 minutes or until the edges are puffed with a slightly lower center and the middle doesn&#8217;t jiggle when the pan is nudged. Right when they&#8217;re pulled from the oven, immediately slam the pan against a hard surface. This will help create an even fudgier texture.

Allow the brownies to cool at room temperature for 90 minutes or in the refrigerator for 1 hour. You can tell if they&#8217;re ready to slice by lifting them out of the pan by the two parchment paper ends. If the brownies bend in the middle, they&#8217;re not ready. If they hold firm while lifting, you&#8217;re good to go.

Slice into 16 bars, wiping off the knife between each cut, and enjoy!

Brown Butter Brownies

These were fantastic! I made them for Super Bowl Sunday &amp; they were a hit. My family thoroughly enjoyed them!

My first ever attempt at making brownies from scratch and my friends and family loved them!

Helpful, well explained recipe ! Especially for an 80 yr old , loved the choc brown hoody, however ….felt very hot watching x

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Top 7 best brownie recipe recipes from across the web

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Top Tags

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The most viewed best brownie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine