The Best Brownies I’ve Ever Had

I’ve tried a lot of brownies over the years but none can compare to this brownie recipe. Fudgy, chewy, with that signature shiny top. If you think you can’t make brownies at scratch at home that are better than a boxed mix I am begging you to try this fudgy brownie recipe!

 

If I said I liked brownies I’d be lying to you. I love them. I can’t resist a really good brownie. And friend I couldn’t resist these brownies. Ate way too many then I’d like to admit. And I love making brownies too, because they are such an easy dessert to whip up and in the end you have such a classic dessert that no one can resist.

But if you grew up on boxed mix brownies (*ahem* you’re not alone) then you have a high level of what you expect from homemade brownies. And if you’re like me you find most homemade brownies fall short. They’re either not fudgy enough, not enough chocolate flavor going on, or they lack that crackly shiny crust we all know we can’t resist. But these brownies tick all the boxes. Pure brownie genius.

Now I wish I could say I invented this homemade brownie recipe, but I can’t. But it was just too good and too genius to not share with you. In fact, I used this brownie recipe to create these Caramel Turtle Brownies and this Peanut Butter Brownie Recipe. Holy rich chocolate goodness.

After I got my hands on the 100 cookies book, by Sarah Keiffer, I started dog-earing all the cookies and bar recipes I couldn’t wait to make. So why might you ask start with just a classic, plain old brownie? Because when she said they were her favorite, and best hands down I had to see for myself.

And by gosh she wasn’t kidding. Best. Brownies. Ever. Stop looking now.

What makes brownies better, butter or vegetable oil?

For the best brownies you want to use BOTH butter and vegetable oil. Butter will lend richness, tenderness, and of course flavor. But brownies made with oil are always going to help keep things moist making for a fudgier brownie.

So as you can guess this recipe uses both butter and oil for the best texture and flavor ever.

How To Get Fudgy Brownies

Here are my tips for making brownies nice and fudgy so you just want to keep eating them.

1. Use Dutch process cocoa powder. This cocoa powder is less acidic and will result in a more chocolatey richer brownie.
2. Use both butter and oil. As stated above, using both results in a super fudgy brownie!
3. Combine butter and chocolate. The hot melted butter will help bloom the chocolate, which basically means it will bring out the chocolate flavor. And using hot melted butter that gets added into the other ingredients will help yield a crackly top a really good brownie should have.
4. Don’t over mix once you add the flour. If you stir a bunch after you add the flour, it’s going to add too much air to the batter and create a cakey brownie not a fudgy one like we want.

What makes these best brownies ever

• Two Kinds Of Chocolate – Yes I love a brownie recipe made with just cocoa powder for sheer simplicity, but I think by adding in melted chocolate and Dutch cocoa powder, a darker riche cocoa than natural unsweetened that helped to make these not just fudgy but with tons of chocolate flavor going on. She also achieves turns that fudgy chocolate intensity up to 11 by melting the cocoa powder with the butter to help bring out the cocoa flavor.
• Shiny Crackly Top – To me if it’s going to be the best brownie then it needs to have that signature brownie crust. And by using hot melted warm butter into the sugar it will help dissolve some of that sugar creating that shiny top.
• Moist, Rich and Fudgy – She achieves a level of fudginess that I think is part too not just using two kinds of chocolate, but also using melted butter and oil. Your basic brownie mix also uses oil, right? Well butter gives them flavor but it can dry out your brownies so she counteracts that by adding in some canola oil and by doing reaches a whole new level of fudgy-ness. You’ve been warned.

Ingredients Needed

• Flour
• Salt
• Baking Powder
• Eggs
• Sugar (both brown and granulated)
• Canola Oil – I used canola oil, but vegetable oil also works. Or other neutral-tasting oils also work. Just keep in mind if you use certain oils it may impart flavor.
• Butter – I always use unsalted butter, so I can control the amount of salt and unsalted butter vs. salted butter is fresher.
• Chocolate – The key to these brownies being ultra rich and fudgy is because melted chocolate gets stirred in with the cocoa powder. I use either semi-sweet or bittersweet chocolate and then chop it so it melts into the butter easily. I love Ghiradelli – it’s quality and always available in my grocery stores. I don’t recommend using chocolate chips as they have stabilizers in them that might prevent them from melting into the butter as nicely.
• Dutch process cocoa powder – Dutch cocoa powder vs. natural unsweetened cocoa powder is less acidic and will give a richer chocolate taste. But you can still use unsweetened cocoa powder, your results may slightly vary in texture, and may not taste as “chocolatey”.

How To Make Homemade Brownies From Scratch

Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside. 

Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs oil, and vanilla. 

Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning.

Add cocoa powder. Remove from the heat and stir in the cocoa powder, whisking to combine.

Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined. 

Add dry ingredients. Stir, using a spatula (or wooden spoon- whatever you fancy) in the dry ingredients until just combined.  I know some people just love to stir but please don’t! You want to make sure to not overmix at this point so you don’t create a tough, chewy brownie. Once I see the flour has been just mixed in, then I stop mixing.

Bake brownies. Spread batter into the prepared pan and bake for about 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Every oven is different so set your timer for 22 minutes then give it a check. The edges should be set and crispy looking but the middle should look slightly soft. I usually give it a light touch on top of the brownies and if it feels really jiggly then I give it a few more minutes

Once you take them out of the transfer the pan to a wire rack to cool completely before cutting into bars and serving. I find them much easier if you let the cool completely before attempting to slice into these fudgy brownies.

Storage Instructions

Homemade brownies can be stored covered, at room temperature for up to 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.

Absolutely! Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.

Recipe FAQ’s

More Recipes To Try

If you’re craving more chocolate be sure to try my chocolate covered strawberries and chocolate covered Oreos! Two super easy desserts that are no bake!

Or try my over the top homemade chocolate frosted donuts! Better than your local coffee shop.