The best brownies I’ve ever made. Ridiculously fudgy, chocolaty brownies made with ingredients you probably already have on hand… a recipe to keep forever.
NOTE: As of 2018 I do have another Homemade Brownie Recipe that I have published! That new one is quicker and ideal for a 9×9 baking dish. This one here is a bit fudgier and a bit more time-consuming to make. You really can’t go wrong with either recipe, though!
It came to my attention recently that I have a number of different brownie recipes scattered across my blog, entwined with other recipes for brownie-cookie hybrids and brownie-ice cream mish-mashes. However, what this space was lacking was its own, stand-alone brownie recipe.
I decided that it was about time I provide one of those, and so I recently embarked on a mission to develop the very best brownie recipe I possibly could. Rich, chocolaty, fudgy squares so saturated with chocolate they nearly melt in your mouth… the epitome of brownie perfection. We perfected the chocolate chip cookie, it’s about time we perfected the brownie.
There was a lot of frustration and a lot of disappointment along the way. Batch after batch of sub-par creations were tossed in the trash (the more edible creations were pawned off on family members, who always seem eager to devour my recipe fails).
Finally, the recipe that succeeded and proved itself to be a winner (which, after developing, I then proceeded to make it 3 more times just to make sure it was really as perfect as it seemed to be) turned out to be only a few shades different from one that I’ve developed in the past in my Chocolate Chip Cookie Brownies. A few tweaks and this brownie stands alone proudly in fudgy, crackly-topped wonder.
This recipe uses both cocoa powder and semisweet chocolate. In order to get the most chocolate flavor possible, the cocoa powder is “bloomed” in near-boiling water. By stirring the cocoa powder into the hot water, the powder’s full chocolate flavor potential is released in a way that simply stirring it into butter and sugar fails to do.
I also used instant coffee to complement the chocolate and make these brownies as rich as possible, but my brother said he could detect the coffee flavor and didn’t like it. The rest of my family did (and I personally loved it), but decide for yourself whether you like a hint of mocha to your brownies or not and leave the coffee in or out accordingly.
I prefer to make these brownies in an 11×7 pan because they come out thicker and even fudgier, but they come out just fine in a standard 13×9 pan as well (just with a few more minutes of cook-time… it’s all addressed in the recipe below).
More Bar Recipes to Try:
Enjoy!
Best Ever Brownies
Ingredients
- ⅔ cup water
- ½ cup cocoa powder dutch-processed
- 4 oz semisweet chocolate chopped into pieces (or semisweet chocolate chips, not chopped)
- 1 ½ tsp instant coffee optional
- 1 cup butter cut into pieces, 2 sticks
- 2 ¼ cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 eggs lightly beaten + 2 yolks (room temperature preferably)
- ½ tsp salt
- 1 ¾ cup all-purpose flour
Instructions
- Preheat oven to 350F
- Grease and lightly flour 11 x 7 pan (or 13x9 pan if you do not have 11x7) and set aside
- In small saucepan, heat ⅔ cup water until it just begins to boil. Add cocoa powder, semisweet chocolate, and instant coffee. Immediately remove from heat and stir constantly until mixture is smooth and silky.
- In large microwave-safe bowl, melt butter on 15 second increments, stirring at intervals until completely melted.
- Stir in sugar and vanilla.
- Stir in chocolate mixture, stirring until completely combined.
- Add eggs and egg yolks, stirring until completely combined.
- Sprinkle salt over batter and stir in.
- Gradually stir in flour until completely combined.
- Spread batter into prepared pan and bake on 350F for 30-35 minutes if using 11x7 pan and 25-30 if using 13x9 pan (time may vary depending on your individual oven. To check if brownies are done, insert a toothpick into the center of the pan. If it comes up wet with unbaked batter return it to the oven and continue to check every five minutes. When the brownies are completely done, the toothpick will be slightly fudgy and may have a few crumbs, but it will be a a fudge-like consistency and not a wet batter consistency.
Nutrition
anisah
hey does two eggs plus two yolks mean two full eggs pus two yolks?
Sam
Yes 🙂
Jen
Hi,
I want to make your recipe for the brownies with the cheesecake topping but I’m wondering if you use salted or unsalted butter in your recipes? ☺️
Sam
Hi Jen! I use unsalted, but if the recipe doesn’t specify it is because either will work 🙂
Jen
Wonderful! Thank you ☺️ I cant wait to bake the cheesecake brownies! I love baking ( as do my neighbors and family) lol they will be my taste testers.
Nada Saleh
Hi Sam, I made the brownies today, but it came out too sweet. Which super I should reduce to make it less sweet. Plus it was too chowey but my kids enjoyed it by dipping it milk.
Sugar Spun Run
I am sorry that you found the brownies to be too sweet and chewy, Nada! You can experiment with reducing the sugar to achieve your desired sweetness level. If you wish to have a cakeier like brownie you can try to cut back on one of the egg yolks. Again, I have not tested it so you will have to experiment. I hope that helps. 🙂
Bella
I was really excited about making these. What a disappointment. I followed the instructions carefully. I even used the recommended brownie recipe. The whole middle part of the brownies were not cooked underneath. It was a total waste of ingredients and time!!
Sam
Hi Bella, that’s extremely disappointing and is not the experience I’ve ver had. How long did you bake the brownies? It sounds like they just needed more time in the oven, or your oven may be running cooler than indicated. Was it fully preheated before the brownies were added? Did you bake in a glass pan? I’d really like to help troubleshoot.
Morten
Hi, could you please add metric measurements on this recipe like on your white chocolate brownie? It is so much easier for your european fans😊 Thanks
Sam
Hi Morten! I have metric measurements on my current favorite brownie recipe if you’d like to try that one 🙂
Sally
I accidentally used mini chocolate chips. Does that matter? In the pictures it looks as though the chocolate chips kind of melt into the brownie. Or are there melty spots that I cannot see?
Thank you,
Sally
Sugar Spun Run
Hi, Sally! Mini chocolate chips will be fine. I hope that you enjoy the brownies. 🙂
Sally
They turned out great! Although, they were pretty crumbling. The flavor is so good though, I don’t care at all! Thanks for the recipe, I’m not experienced baking so I needed a very good one to follow 🙂
Sugar Spun Run
I am glad that you enjoyed the brownies, Sally! Thanks for trying my recipe. 🙂
Madelyn Wallace
Is this recipe kosher?
Sugar Spun Run
Hello, Madelyn! I am not familiar with Kosher baking so I am not sure.
Alena
Really simple to make and were so fudgy and delicious! My whole family loved them, thank you for this recipe.
Sam
I’m so happy to hear everyone enjoyed the brownies, Alena! Thank you so much for letting me know how they turned out for you!
Bianca Cothen
You have done it again Sugar Spun Run! I found your blog when I wanted to make pumpkin cheesecake and fell in love with your recipes and quantity. Every sing one I have tried so far has been AMAZING! I told myself that the next one that is successful I would make sure I find time to write a THANK YOU and keep up the honorable work of offering quality food ideas! Thank you so much! Your blog is my go to now for all things delicious!
Sam
Bianca, this comment totally made my day! I am so so happy to hear that the recipes have been such a success for you! Thank YOU so much for the kind comment, I really appreciate it <3
Stacey Amerson
Hey! (You’ll probably see my name pop up a bunch in the coming weeks; I’ve just discovered your recipes and am scouring through them! 😍) Reading through the instructions you say to melt the butter in 15 second increments, but I don’t have a microwave. Is melting over stove top still okay?
Sam
Hi Stacey! I can’t wait to hear from you! Yes melting on the stove top will work just fine. 😃
YH
Hi
Ovens being different one from another still can you detail whether heating is from the top only or from top and bottom
rachel newton
I just made these brownies for my husband and they are so rich and yummy! I am sure when he gets home he will enjoy these immensely. I subbed whole wheat pastry flour for the ap flour and I feel they are just as good. We try and avoid white flour if possible. I also reduced the sugar by a small amount just because we try and limit ourselves. But great recipe thank you.
Kelsey
I am making these brownies! I have put a slight spin on them though. I love dark chocolate so I’m using 60% Cacao chips and a black onyx cocoa powder blended with regular coca powder. I also read your other brownie recipe and have them in the fridge for a bit before I bake them! I’ll let you know how they come out. I’m excited! Thank you so much for the recipe. I hate using boxed mixes!
Sam
Looking forward to hearing how they turn out!! 🙂
Kelsey
They came out fantastic. I made a second batch normal and added a mint layer too it with a chocolate topping to layer the brownie. My next task will be figuring a gluten free option out for a family friend. Do you have any recommendations?
Sam
The mint layer sounds delicious! Glad you enjoyed the brownies, Kelsey! And I’m sorry but I’m not really familiar with gluten free options, but if I come across one I will definitely pass it on!!
Lillith
I’m Gluten free and use your recipes with one to one substitutes of GF flour, it works great
Sam
Thank you so much for the feedback! 🙂
Donna
Is dutch-processed cocoa absolutely necessary?? I only have regular cocoa powder and hate to go out just for that…
Sam
Dutch processed is recommended for this recipe I think you’d be OK with regular cocoa powder
Gerald Magante
Hi Sam! Can I just ask, would you recommend using browned butter for thia recipe? I have tried your nutella cookies and they were amazing! So I thought maybe using browned butter here would do wonders.
Sam
Hi Gerald!
Ooh, I love browned butter but I have not tried it in my brownies. I have tried it in this browned butter blondie recipe (https://sugarspunrun.com/browned-butter-blondies-with-walnut-crumble/) and it was AMAZING, but for the brownies I think the chocolate taste may compete too much with the browned butter and you may not even be able to tell.
If you do try it out I would absolutely love to hear how it works, though!!
Sam
Lynette Cory
Oh My Heavens this brownie is beyond delicious. In your recipe it called for cocoa powder dutch- processed. I did not have any ,and I am teaching myself to bake and I was not sure if I should have done this,but in my cocoa powder I put baking soda 2 1/8 teaspoons in it to make it dutch- processed. These brownies are absolutely delish. Sam you fantastic . Thank you for your talent ❤
Sam
I am so glad you have been enjoying the recipes, Lynette! Thank you so much for commenting 🙂