Better than box-mix by a thousand miles, these easy homemade brownies from scratch are made in one bowl and are supremely chocolaty, fudgy, and entirely addictive. This might just be the best brownie recipe in the world!
The Best Brownie Recipe (Seriously!)
If I were asked to sum up the past two weeks or so of my life in a single word, it would be Brownies. In a sentence: OMG, somebody help me, I am drowning in brownies.
There’s been a lot of testing. I made six batches of brownies in a single night, none of them perfect. I think I made nearly 20 batches in a single weekend.
I was on a mission, because I wanted to give you a fudgy brownie recipe, a chewy brownie recipe, a one-bowl brownie recipe from scratch. It needed to be easy, and it needed to be chocolaty. Is there anything else I can italicize?
And finally, after lots of stress, lots of Pandora-soundtracked baking sessions and collective hours of Leia pouting that I wouldn’t play tug with her, the ultimate easy, one bowl brownies from scratch have arrived.
A Recipe Worth Making Again & Again
I originally shared this recipe with you a few years ago, and since then it’s received rave five star reviews and more fan mail than just about any other recipe on my site (except maybe my worst chocolate chip cookies). And I get it, they’re that good.
With a thin, delicate, slightly crinkly meringue-esque crackle-top that gives way to a decadently rich, chewy, moist brownie center. Brownies so insanely chocolatey, they are a chocoholic’s dream.
Today I’m re-sharing this recipe with some updated photos and a video as well as tips and tricks. At its core, this is a no-frills, easy brownie recipe that really needs little introduction or explanation, but if you’re like me and love nerding out about nitty gritty recipe details, read on.
So What Makes these the BEST Brownies From Scratch?
Intense Chocolate Flavor — These brownies are made with melted chocolate (either chips or a chocolate bar) and cocoa powder, which are blended together in such a way to bring out the richest, chocolatiest flavor possible.
We’re also adding a sprinkle of instant coffee which will not make these brownies taste like coffee, but will enhance that chocolate flavor even more. And I haven’t even mentioned yet that we’re tossing in even more chocolate (chips) before all is said and done.
Two Types of Sugar — Many brownie recipes stick to white granulated sugar only. Here, we’re using a blend of granulated and brown sugar. The molasses in the brown sugar helps to not only enrich the flavor of the brownies, but also to make them more moist and chewy than they would be otherwise.
An Extra Egg Yolk — While egg whites often add airiness and levity to our baked goods, yolks help to make them more tender and richer. Since we want dense, chewy brownies, we’re tossing in an extra yolk to help with the texture, but leaving out the egg white, which could make these brownies more cakey rather than chewy.
Tips for Making the Best Brownies
Melt Chocolate and Butter Gradually. When melting your butter and chocolate together, make sure to heat in brief spurts (about 15-20 second intervals) stirring well in between. Heating everything at once for a long period of time 1) increases the chance that the butter will explode all over your microwave 😫and 2) makes it more likely that your chocolate will get too hot and will seize (/it’ll be grainy and won’t be usable). Go slowly and stir often!
Add Cocoa Powder While Butter and Chocolate are Warm. Immediately after melting together butter and chocolate, stir in your cocoa powder. Combining the cocoa powder with the warm butter and chocolate encourages the cocoa to “bloom” (I talk about blooming cocoa powder more in my chocolate cake recipe). This infuses your brownie batter with an intensely rich chocolate flavor that you wouldn’t achieve by simply sifting cocoa into your flour.
Stir Your Eggs Really, Really Well. This helps to encourage those delicate, crackly brownie tops. With a lot of my recipes (like my muffin recipes) I recommend mixing cautiously and slowly. No need to worry about over-mixing when it comes to brownies!
Chilling — An Optional Step. I know a lot of my cookie recipes call for chilling, but have you ever chilled your brownie batter? During my brownie-recipe-research, I spotted a few suggestions to chill the batter before baking. Fudgier brownies, crinklier tops, richer taste, and more were promised by simply chilling the brownie batter in the fridge.
Bon Appetit suggests refrigerating for at least an hour and up to 24 hours, but I hardly have the patience for that. However, I did find that 15 minutes in the fridge seemed to yield extra fudgy brownies with shinier, cracklier tops, so I’ve included chilling as an optional step in the brownie recipe below.
OK and just one more thing!
Slightly under-bake your brownies. Just ever so slightly, just enough that there are still some moist crumbs on your toothpick when you test the brownies. Normally we look for a clean toothpick when baking, now we’re looking one with moist crumbs (but not liquid batter). We want chewy, moist brownies, so just slightly under-baked is perfect. Plus, your brownies will continue to cook slightly as they cool out of the oven.
This is truly the easiest, ultimate, best brownie recipe. And I really think you are going to love it. Enjoy!
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Let’s bake together! Check out my how to make Brownies video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel!
The Best Brownie Recipe
Ingredients
- 12 Tablespoons unsalted butter cut into Tablespoon-sized pieces (170g)
- ½ cup semisweet chocolate chips (100g) or you may use a 4 oz semisweet baking bar, chopped
- ½ cup natural cocoa powder (unsweetened) (50g)
- ½ teaspoon instant coffee grounds optional
- ¾ cup sugar (150g)
- ¾ cup light brown sugar firmly packed (150g)
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour (125g)
- ¾ cup semisweet chocolate chips (150g)
Instructions
- Preheat oven to 350F and line a 9x9 baking pan¹ with parchment paper²
- Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl.
- Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
- Add cocoa powder and instant coffee (if using), stir well.
- Add sugars, stir until completely combined.
- Add eggs, one at a time. After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).
- Stir in vanilla extract.
- Sprinkle salt over batter and stir.
- Add flour, stir until completely combined. You cannot overmix this batter, make sure it is mixed very well.
- Stir in chocolate chips.
- Spread into prepared 9x9 or 13x9 pan.
- Optional, for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don't have the patience to wait).
- Remove from refrigerator and bake on 350F (177C) for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.
- Allow to cool before cutting and serving.
Notes
Can I Add Nuts to this Brownie Recipe?
You may add chopped nuts to this recipe if you would like. Stir up to ¾ cup of nuts in at the end with the chocolate chips (you may leave out the chocolate chips if you prefer). Pecans and/or walnuts make great additions!Nutrition
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.
I originally shared this Brownie Recipe 02/01/2017. Photos updated and video added 08/14/2019. Original photos below:
Imre
These brownies taste absolutely amazing! Definitely the best recipe out there!!! I do have a question, no matter what I do… they never get that beautiful shiny top. I’ve read so much about brownies and still don’t know. Any thoughts or suggestions are welcome!
Sam
Hi Imre! I’m so glad you’ve been enjoying the brownies! Beat the eggs into the batter really, really, really well! This creates a shiny, crackly, meringue-like top 🙂
Mary
Hi Sam, these brownies are amazing! I need to make a few big batches so want to bake in a 13×18 pan. Do I double or triple this recipe? And how long should it bake? Thank you!
Emily @ Sugar Spun Run
Hi Mary! Doubling should work just fine. We’re not sure on bake time, so just keep an eye on them 😊
Melanie
I made these brownies today. I used a 13 x 9 pan, but the brownies are 1/2 cm thick. I think the pan is too big. Will try again with a smaller pan.
Emily @ Sugar Spun Run
Hi Melanie! This recipe is written to be made in a 9×9 pan, so that is why your brownies were so thin. Definitely try it in a smaller pan, and they’ll turn out as expected! Enjoy 🙂
Bree
I made this recipe with ghirardelli chocolate for my grampa who is a huge food snob and he loved it brownies are his favorite and I make this recipe all the time now
Emily @ Sugar Spun Run
Thanks so much for using our recipe, Bree! We’re so happy the brownies were such a hit with your grandpa 😊
Chelsie
Every one of your recipes have instantly become a favorite as well as a go to! Making these late tonight for Easter tomorrow! Adding some pastel sprinkles and powdered sugar on top! Love this recipe!
Jane
Best brownies! I am wanting to send some brownies in a care package and I’m wondering if you think these would ship well if placed between layers of parchment paper and wrapped? Thank you for all of your recipes. You are my go-to for every treat I make!
Sam
Hi Jane! These should hold up just fine to being shipped. 🙂
Cori
After many disappointments, my search for a homemade brownie recipe is over. I have tried so many different recipes, but none of the gave me that crackly top that I love. These turned out perfect. This recipe is literally the best.
Emily @ Sugar Spun Run
Thank you so much for your sweet review, Cori! We’re SO happy you found our recipe ❤ Enjoy the brownies!
Yael
As always I’m a super fan of your recipes Sam. I didn’t have enough chocolate chips at the end so I added about half of crushed ginger bread biscuits instead. I only made half the original amount and waiting to see how they turn out. X
Zinat Roberts
Can these be frozen?
Emily @ Sugar Spun Run
That should be fine! Wrap the cooled, cut brownies in 2-3 layers of plastic wrap, then place in a freezer-safe, air-tight container in the freezer. Enjoy! 🙂
Kelly
This has become my go to brownie recipe! I went on a quest last year to try a bunch of different brownie recioes. This is the one I come back to on a regular basis. It always turns out perfect and they taste amazing!
Emily @ Sugar Spun Run
That’s so nice to hear, Kelly! Thank you for trusting our recipe 🥰
Paula
I love this recipe and make it often. Thinking about trying something new with it and would love your opinion/thoughts….I just made some homemade caramel. Do you think these would come out well if I made the recipe, put a layer of caramel on top of the first brownie layer, then put the rest of the brownie batter on top and baked? Thank you.
Emily @ Sugar Spun Run
Hi Paula! That should work! You can use a knife to help swirl the caramel into the brownie batter. Let us know how it works for you! 😊
Mary
Hi Sam, Made your Best Brownie recipe today, and after 60 years of baking,,,, I forgot to add the flour!!!!! Hahaha. No loss tho, it made the most delicious topping for ice cream, so it wasn’t a totsl loss, still had compliments from a daughter -in-law. Thanks,, next time, I’ll concentrate!
Emily @ Sugar Spun Run
Oh no! We’re glad you were able to still find a use for it 😂
Malinda
Can’t wait to try these brownies!! I’ve loved all your recipes so far ❤️
Emily @ Sugar Spun Run
We hope you love them, Malinda! Please let us know how they turn out for you 😊
andrew
I baked this in a pyrex brownie dish and it took an additional 6-8 minutes to fully cook through. Otherwise this is an awesome recipe!! I added in pecans as well.
Sam
Thank you for sharing, Andrew! Glass dishes do often take more time to bake. I’m so glad that everyone enjoyed, and I love the sound of the addition of pecans, yum!
Jordanandiansmom
I landed on these a couple of weeks ago after bouncing around from one brownie recipe to the next. This one is so easy to put together, the ingredients (unfortunately) are always something I have on hand. Making them tonight, I always take sweets to my friends, family, dentist (tomorrow!). It gives me an excuse to bake…and to have a hot brownie right out of the oven. Sending brownie love to you. You are my go to blog as of late (sorry Sally) so thanks for all the other great recipes on your site! Always easy…always good!
Emily @ Sugar Spun Run
We’re so happy you’re loving our recipes, especially these brownies! Thanks so much for your five star rating and lovely review 😊
M smith
I’ve made this recipe many times now and it’s hands-down the best brownie recipe ever!
Sam
I’m so happy to hear this! Thank you so much for letting me know how you enjoyed! 🙂
Rhonda
I baked these brownies for my son’s police shift and ask them to be the taste testers. I added 1/2 cup of roasted pecans. They gave them a 10/10! This recipe will be my go-to from now on.
Emily @ Sugar Spun Run
We’re so happy everyone loved them, Rhonda! Thanks so much for your review ❤️