The Best Brownie Recipe
Ditch the box-mix and make your next batch of brownies from scratch! This is the BEST Brownie recipe, fudgy, chocolatey, rich, and made in just one bowl! Be sure to check out the how-to video below the recipe!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 brownies
- 12 Tablespoons unsalted butter cut into Tablespoon-sized pieces (170g)
- 1/2 cup semisweet chocolate chips (100g) or you may use a 4 oz semisweet baking bar, chopped
- 1/2 cup natural cocoa powder (unsweetened) (50g)
- 1/2 teaspoon instant coffee grounds optional
- 3/4 cup sugar (150g)
- 3/4 cup light brown sugar firmly packed (150g)
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour (125g)
- 3/4 cup semisweet chocolate chips (150g)
Preheat oven to 350F and line a 9x9 baking pan¹ with parchment paper²
Combine butter and 1/2 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.
¹This recipe can also be made in a 13x9 pan, it will need to bake for about 16-18 minutes in a 13x9. I used a metal baking pan for this recipe, if you opt to use a glass dish keep in mind that the brownies may need to bake for longer.
²Alternatively you may grease and flour your pan -- the parchment paper is a little wiggly when you're trying to spread your batter into it, but I prefer it for ease of cleanup.
I used a metal baking dish to make these brownies. If you use a glass one, you may need to bake them for longer.
Can I Add Nuts to this Brownie Recipe?
You may add chopped nuts to this recipe if you would like. Stir up to 3/4 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!
Serving: 1g | Calories: 284kcal | Carbohydrates: 37g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Monounsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 86mg | Potassium: 123mg | Fiber: 2g | Sugar: 28g | Vitamin A: 6IU | Calcium: 9mg | Iron: 12mg