The Best Brownie recipe ever! These easy Homemade Brownies are made from scratch, featuring the perfect blend of chewy and fudgy brownies with a shiny, crackly top.
If you’ve been searching for the best brownie recipe, I think you will love these brownies. These decadent brownies are quick, easy, rich, moist, fudgy, and delicious! I think they are the ultimate brownie!
I’ve made brownies in so many ways through the years in search of the exact ratios of each ingredient to make the perfect brownie for my family. Years ago, I decided this recipe was it! I had a few requirements: crackle top, fudgy, slightly chewy on the inside, and a rich chocolate flavor that makes you instantly crave a large glass of ice-cold milk or a hot cup of coffee. This easy recipe accomplishes all of that and more!
Table of Contents
Why You’ll Love This Recipe
Quick and Easy. This recipe comes together in one bowl with a whisk!
Dependable and Versatile. This recipe has been tried and tested for over 20 years! You can easily use my Recipe Variations to make this recipe your own!
The Best Brownies! My family calls these the best brownies they have ever tasted, and I completely agree. But you can see in the comments that many of you also love these as much as we do!
Fudge brownies are such a comfort dessert if you know what I mean. If you’ve always made them from a box mix, I can’t wait for you to try this recipe. Making these from scratch is so very easy and rewarding. You’ll never want to go back to a boxed mix again!
I previously shared this recipe in 2012, but I am updating it with new step-by-step photos, recipe variations, and tips for success!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For these brownies, you’ll need:
- Butter – I use salted butter in this recipe. If you are sensitive to salt, use unsalted. The butter adds flavor and moisture to the brownies.
- Unsweetened cocoa powder – while many fudge brownie recipes call for melting chocolate for the brownie base, I wanted to simplify my brownie recipe by using cocoa powder instead. Generally, cocoa powder means a more cake-type brownie, but I’ve adjusted the other ingredients to add just the right amount of moisture to these brownies.
- Sugars – I use a combination of brown sugar and granulated sugar in my recipe. The brown sugar adds moisture and deepens the flavor in these brownies while making the brownies slightly chewy in all the right places. The granulated sugar and the eggs create the crackle topping on the brownies. The combination of brown and granulated sugar is perfect here.
- Espresso powder – the espresso powder enhances the chocolate flavor in these brownies (and other chocolate recipes, like my chocolate cake) without adding the flavor of coffee. While I encourage you to include it, the brownies will still be delicious if you must omit it.
- Eggs – The eggs play an important role in this recipe. They are the only leavening agent used. Ensure your eggs are at room temperature to best incorporate into the brownie batter.
- All-purpose flour – I use all-purpose flour in this recipe. Once the flour is mixed into the brownies, you’ll want to be certain not to overmix. Overmixing will cause cake-like, dense brownies.
- Salt – I use kosher salt in my recipes. If you use table salt, realize that table salt is “saltier” than kosher salt; therefore, you’ll need a little less. I would use 1/4 teaspoon of table salt in place of the kosher salt in this recipe.
- Vanilla extract – as in most baking recipes, vanilla extract enhances the flavor and sweetness of the recipe.
- Add-ins – Add-ins are completely optional. If you plan to add them, I recommend using chopped pecans or walnuts, chocolate chips, or chocolate chunks.
How to Make the BEST Brownies
Prep. Preheat the oven to 350º F. Line a 9 x 9 baking pan with parchment paper to easily lift the brownies from the pan for final cooling and cutting.
Melt the butter, chocolate, and sugars. Melt the butter in a microwave-safe bowl. Add the cocoa powder and sugars and stir to combine and smooth.
Make the brownie batter. Add the eggs, one at a time, stirring after each addition as directed. Then, continue to stir until smooth and glossy. Stir in the salt, espresso powder, flour, and vanilla extract. Stir until combined, but don’t overmix.
Next, add optional mix-ins if desired and stir until just blended. (I added optional dark chocolate chips). Then, pour the batter into the prepared baking dish.
Bake. Bake until the brownies are set, the top is shiny and crackly, and a toothpick inserted into the center comes out with moist crumbs, about 25 to 30 minutes. Cool the brownies as instructed in the recipe.
Cut and serve. Cut the brownies into 2-inch squares or your preferred size pieces and serve.
Recipe Variations
- Super Fudgy Brownies – To make super fudgy brownies, substitute 4 ounces each of high-quality bittersweet and semisweet chocolate bars for the cocoa powder used in this recipe. Chop or break apart the chocolate bars and add to the melted butter. You may need to microwave for about 10 to 15 more seconds to melt the chocolate. (I use Ghiradelli or Baker’s chocolate bars and can generally find them in my local grocery stores).
- Frosted Brownies – Prepare my fudge icing recipe and pour over the warm brownies. As the brownies and icing cool, the icing will harden.
- The Best Gluten-Free Brownies Recipe – Substitute an equal amount of 1:1 gluten-free flour for baking.
- The Best Dairy-Free Brownies Recipe – Substitute your favorite dairy-free butter substitute for the butter in this recipe. You can use canola oil, olive oil, or even melted coconut oil. Delish!
*Note: The results in the texture and consistency of the baked brownies may differ with ingredient substitutions.
Best Brownie Success Tips
A few success tips make a big difference in making the best brownies.
- Melt the sugars into the butter and cocoa powder for a shiny, crackle-topped brownie.
- Room-temperature eggs will mix into the batter more evenly.
- Watch closely near the baking time to avoid overbaking your brownies.
Storage Tips
To store. Store baked and cooled brownies in an airtight container at room temperature for up to 3 days.
To freeze. Freeze the cooled brownies in an airtight, freezer-safe container for up to 3 months.
Frequently Asked Questions
Brown sugar adds depth and richness to the brownies and moisture from the molasses, giving the brownies a fudgy texture. Also, it gives the brownies a deeper color. Granulated sugar makes for a chewier brownie. The combination of both, which we have here in this recipe, gives you the perfect combination of a chewy, fudgy brownie, which is why we consider it the best brownie recipe!
Both types of brownies are delicious! Melted chocolate adds moisture to brownies and gives them a rich, fudge-like texture. Cocoa powder gives brownies a deep chocolate flavor.
If you tried this Best Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Related Recipes
The Best Brownies Recipe Ever
Equipment
- baking dish (9 x 9)
Ingredients
- 1 cup (226 g) butter
- 1 cup (84 g) unsweetened cocoa powder
- 1 cup (213 g) brown sugar
- 1 cup (198 g) granulated sugar
- 4 large (200 g) eggs
- 1 cup (120 g) all-purpose flour
- 1/4 teaspoon (0.58 g) espresso powder
- 1/2 teaspoon (1 g) kosher salt
- 2 teaspoons (9 g) vanilla extract
Optional Mix-ins
- 1 cup (170 g) chocolate chips, optional
- 1 cup (114 g) chopped pecans, optional
Instructions
- Prep. Preheat the oven to 350º F. Line a 9 x 9-inch baking pan with parchment paper to easily lift the brownies from the pan for final cooling and cutting. Set aside.
- Melt the butter, chocolate, and sugars. Melt the butter in a microwave-safe bowl. Add the cocoa powder and sugars and stir to combine and smooth.
- Make the brownie batter. Add the eggs, one at a time, stirring after each addition to fully combine into the melted chocolate mixture before adding the next. Continue to stir until smooth and glossy. Stir in the salt, espresso powder, flour, and vanilla extract. Stir until smooth and pour into the prepared baking dish.
- Bake. Bake until the brownies are set, the top is shiny and crackly, and a toothpick inserted into the center comes out with moist crumbs, about 25 to 30 minutes. Cool the brownies in the pan for 5 minutes on a wire rack. Lift the brownies out of the pan by the edges of the parchment paper and cool on the wire rack.
- Cut and serve. Cut the brownies into 2-inch squares or your preferred size pieces and serve.
Notes
-
- Super Fudgy Brownies – To make super fudgy brownies, substitute 4 ounces each of high-quality bittersweet and semisweet chocolate bars for the cocoa powder used in this recipe. Chop or break apart the chocolate bars and add to the melted butter. You may need to microwave for about 10 to 15 more seconds to melt the chocolate. I use Ghiradelli or Baker’s chocolate bars and can generally find them in my local grocery stores.
-
- Frosted Brownies – Prepare my fudge icing recipe and pour over the warm brownies. As the brownies and icing cool, the icing will harden.
-
- The Best Gluten-Free Brownies Recipe – Substitute an equal amount of 1:1 gluten-free flour for baking.
-
- The Best Dairy-Free Brownies Recipe – Substitute your favorite dairy-free butter substitute for the butter in this recipe. You can use canola oil, olive oil, or even melted coconut oil. Delish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
I added powdered sugar by accident, please help!
I added a little boiling water to melt it… it’s baking now! Hope it’s fine…
Thanks for your Best Chocolate Cake Ever recipe.Its going to be my cake recipe forever.my customers love my cake …
made this for the thanksgiving dinner, everyone liked the texture and consistency but then complained it’s a bit too sweet. i actually used all semisweet chocolate and no milk, so i would recommend cutting some sugar maybe just 2 cups would suffice, if it doesn’t come out sweet enough for you, you can always add a frosting later?
Thanks Robyn for the lovely recipes. Have a wonderful Monday!
Robyn, you’ve done it again! These brownies are rich and gooey and awwwwwesome 🙂 thanks from me and my husband (who is currently in a chocolate coma).
Robyn, the brownies look wonderful, and I can’t wait to try them.
Is the espresso actually prepared espresso or instant espresso granules? I assume the former, and I don’t have an espresso machine … so how much instant espresso granules would you recommend?
Hi,
This is probably a stupid question but is it 1/4 teaspoon expresso powder as stated above or 1/4 cup of really strong expresso?
I’ve just made them and it’s my first time making brownies, the flavour is lovely only I find them a little flat? Would adding the liquid of 1/4 cup of coffee give it a little more volume?
Thank you so much for your recipes, I’m a good cook but baking is new to me and having married into a family that make amazing cakes I’ve got some competition! I made your chocolate cake with buttercream frosting yesterday for easter Sunday and it blew them all away!..so once again Thank you for sharing.
Hi Bianca!
The recipe is for espresso powder – not liquid espresso. The espresso powder enhances the richness of the chocolate. This recipe does make a fudgey brownie. You don’t want to add liquid coffee to the recipe.
I’m so excited that you and your family enjoyed my Chocolate Cake recipe! Thanks so much! xo
don’t see recipe for fudge brownies saying “prepared” espresso, only espresso “powder” so we add water???
You will just use espresso powder used in baking, no need to make the drink espresso. There’s no water needed. If you can’t find espresso powder, I have a recipe to make your own. Thanks!
I love fudgey brownies, Robyn! Hope you have a beautiful Christmas with your family!
These brownies look so yummy, gooey, and melt in your mouth!!! But, that top..oh! that crisy, crunchy, sugary top!!!!!!!!! This I’m definitely making very soon!!! Thanks for this recipe!
yum! i have actually never made brownies from scratch– but this recipe might change that!
Mmm what a total treat!