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    You are here: Home / Desserts / Bars & Brownies / Best Ever Brownies

    Best Ever Brownies

    October 5, 2015 Updated May 1, 2020 BySam 77 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    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.

    A single best ever brownie

    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.

    several brownies on wood backdrop with milk in the background

    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.

    Best Ever Brownies on wood backdrop Two brownies on wax paper

    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:

    • Blondies
    • Chocolate Chip Cookie Bars
    • Sugar Cookie Bars
    • Lemon Brownies

    Enjoy!

    brownie with crackly top

    Best Ever Brownies

    Ridiculously fudgy, chocolaty brownies made with ingredients you probably already have on hand… a recipe to keep forever.
    4.87 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 24 brownies
    Calories: 211kcal
    Author: Sam Merritt

    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
    Prevent your screen from going dark

    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

    Serving: 1brownie | Calories: 211kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 118mg | Potassium: 71mg | Fiber: 1g | Sugar: 21g | Vitamin A: 260IU | Calcium: 11mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    The chocolatiest, fudgiest, BEST brownies ever made
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    Reader Interactions

    Comments

    1. LILIANA

      April 08, 2022 at 10:53 am

      Hola!!! Quiero hacer esta receta para vender en un bazar. Me gustaría saber las medidas de cada cuadro de brownie, is es posible. Gracias!!!

      Reply
      • Sam

        April 10, 2022 at 2:35 pm

        Hi Liliana! If you cut it into 12 pieces they’ll each be about 3 inches by 3 inches. If you want 24 you can cut them in half again and they’ll be about 1.5 inches by 3 inches. 🙂

        Reply
        • LILIANA

          April 21, 2022 at 2:29 pm

          Thanks Sam!!

    2. Kim

      June 25, 2021 at 2:36 pm

      5 stars
      I made these brownies for valentine’s day for work and everyone, including myself, loved them so much that every time anything is happening, I’m asked to make them again. The brownie recipe is amazing. I’m making them for 4th of July and I just spent over an hour trying to find the recipe again because they are too good to use a different one. I would have searched till the end of time before I used a different cheesecake brownie recipe. Thank you for sharing these! They are seriously amazing!

      Reply
      • Sam

        June 29, 2021 at 9:46 am

        I’m so glad everyone enjoyed them so much, Kim! 🙂

        Reply
    3. Albina

      March 22, 2021 at 2:28 pm

      Hi, could you, please, give measurements in grams?

      Reply
      • Sam

        March 22, 2021 at 9:32 pm

        I’m sorry this is an older recipe. I’m working on updating all of these for this recipe:
        2/3 c Water – 158 ml
        Cocoa powder – 50g
        Chocolate Chips – 113g
        Butter – 226g
        Sugar – 450g
        Flour – 219g
        I think thats all of them. 🙂

        Reply
    4. Demi

      March 06, 2021 at 3:23 pm

      I love the fudgey texture of this brownie! I would actually love if it were more on the bittersweet side. If I were to do a dark chocolate and semi-sweet chocolate combination, what ratio do you recommend?

      Reply
      • Sam

        March 07, 2021 at 9:12 pm

        Hi Demi! I’m so glad you enjoyed the recipe. Personally I’d use all 60% chocolate instead of semisweet. That should be just right! Enjoy 🙂

        Reply
        • Demi

          March 13, 2021 at 4:51 pm

          You were absolutely right! Using the 60% chocolate made it PERFECT!! Your recipes continue to never disappoint!

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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