The Best Brownies I’ve Ever Had

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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”.
ingredients for brownie recipe

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. 

brownie dry ingredients in a glass bowl with a whisk

Heather’s Baking Tip

To get the brownie texture you want to make sure to measure your flour correctly. Too much flour = cakey, dry brownie. I recommend measuring your flour by weight and using a kitchen scale. If measuring by volume, then be sure to stir your flour first as it can settle in the bag. Spoon the flour into your measuring cup and then level it off. Do not scoop directly from the bag. Make sure to NOT pack it down, or shake the cup which can cause too much flour to settle into your cup.

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

wet ingredients for brownies whisked together in a glass bowl with a whisk

Heather’s Baking Tip

Make sure your eggs are at room temperature. If you introduce the melted butter into the cold eggs, it could cause your butter to solidify and your batter to separate. I place my eggs in a bowl of warm water for 10 minutes before using and they are good to go!

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.

two side by side photos of butter and chocolate in saucepan, melted and unmelted

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

brownie chocolate mixture in a saucepan with a spatula

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

brownie batter and whisk in a bowl

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.

flour mixture stirred into brownie batter

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

unbaked brownies in pan

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.

Recipe FAQ’s

How should I store these chocolate brownies?

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.

Can I freeze these brownies?

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.

Can I add chocolate chips or walnuts?

These brownies are perfectly fudgy on their and I don’t think they need extra chocolate chips but yes you can definitely add them. And these are wonderful blank canvas for other mix-ins like walnuts. I always recommend toasting the walnuts first to bring out their flavor before stirring them in. I would stir in 1/2 cup to 2/3 cup.

Should I bake brownies in a metal or glass pan?

You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.

What temperature do I bake brownies at?

These brownies bake at 350F (177c) in the center of your oven. Baking in the center will make sure the tops or bottoms don’t get too browned before the rest is baked. If you find your brownies are underbaked or overbaked double check your oven temperature is calibrated correctly with an oven thermometer (and if using a glass pan then add on a few extra mintues of baking time).

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Best Brownie Recipe Ever

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!
5 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 27 minutes
Total Time: 47 minutes
Servings: 16 servings
Calories: 342kcal

Ingredients

  • 1 cup plus 2 tablespoons (160 g) all-purpose flour spooned and leveled
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 4 large eggs at room temperature
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • ½ cup (120 ml) canola oil
  • 2 teaspoons vanilla extract
  • ½ cup (1 stick, 113 g) unsalted butter
  • 8 ounces semi-sweet or bittersweet chocolate, chopped
  • ¼ cup (25 g) Dutch process cocoa powder

Instructions

  • Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 9"x13” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
  • 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, eggs, brown sugar, 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. 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) in the dry ingredients until just combined.
  • Bake brownies. Spread batter into the prepared pan and bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.

Notes

  • Storage: Keep brownies, stored at room temperature in an airtight container for up t0 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. 
  • Freezing: 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.
  • Chocolate chips/walnuts: These brownies are perfectly fudgy on their own and I don’t think they need extra chocolate chips but yes you can definitely add them. And these are wonderful blank canvas for other mix-ins like walnuts. I always recommend toasting the walnuts first to bring out their flavor before stirring them in. I would stir in 1/2 cup to 2/3 cup.
  • Pan: You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
  • Dutch Cocoa Powder – Although you could substitute Dutch cocoa powder with natural unsweetened I’m begging you don’t! Dutch cocoa powder is less acidic and will create a darker, richer chocolate taste.
  • 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.
  • Canola Oil – I always use canola oil, or sometimes vegetable oil. Just keep in mind any oil will work but some may impart flavor to the brownies.

Nutrition

Calories: 342kcal | Carbohydrates: 40g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 166mg | Potassium: 149mg | Fiber: 2g | Sugar: 31g | Vitamin A: 244IU | Calcium: 31mg | Iron: 2mg
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30 Comments

  1. 5 stars
    OMG!!!! THESE are the BEST BROWNIES I HAVE EVER MADE AND TASTED!! They truly live up to their title. I must say, in all honesty, I was a little baffled by the ingredients (oil???, but I thought..that would make them moist, so decided to try them). Let me tell you, I’m so glad I did!!!! I will never make another brownie recipe ever again. THIS ONE, right here, will be my ‘go to’ from now on!!! Fudgy, moist and delicious!! Thank you!!!

    1. Aw thank you so much!! Love hearing that you loved them as much as I didd! Yes these brownies are the BEST- and yes the oil makes them wonderfully moist 🙂

  2. 5 stars
    These brownies are delicious!! I’m excited to share them at Thanksgiving gathering tomorrow! Thanks!

    1. Thank you Bobbi!! So glad you loved them!

  3. G’day (Hello) from Australia Heather; I’m a bloke that is trying to cook his own food and very new at that.

    I baked your recipe for 22 minutes, checked the centre with a toothpick and it was not cooked, so gave it 5 minutes more in the oven and then the toothpick came out with only a couple of fragments on it.

    So, left it in the pan and put it on a rack to cool down but when I tried to cut it, it was too gooey to cut, so put it in the fridge overnight and then was able to cut some of it.

    I used wholemeal flour and salted butter (didn’t have unsalted) and standard cocoa. Would any of these variations cause the result that I got?

    1. Hi John, every oven is different. It’s best to use an oven thermometer. Also the type of pan you are using could affect – if using glass it will always take at least 5 minutes longer. And when making substitutions it can always affect the results – so I can’t say for sure as I did not test this with regular cocoa or whole wheat flour. Next time just try baking them a little longer, in a metal pan on the center rack and see if that helps.

  4. 5 stars
    These brownies are so rich and delicious!
    Definitely the best brownies if you prefer the gooey variety (rather than cakey).

    1. Thank you Larissa! I’m so glad you loved them 🙂 and yes gooey all the way

  5. Ruth Norman says:

    5 stars
    These really are the best brownies ever!!! Rich, fudgy, chewy, chocolatey, and just absolutely delicious 😍 Will make them again and again!

    1. aw thank you Ruth!! 🙂

  6. 5 stars
    I will never make box brownies again. These were so easy and tasted so good. I used bittersweet chocolate. mmmmmm.

    1. Thank you Patti!! I agree with bittersweet chocolate and boxed mix has nothing on these!

  7. 5 stars
    Delicious! I did 2 batches! I with Oreos and another with peanut butter cups (had lots of cups) Of course the kids approval was thumbs up on both of them! Yummy!

  8. 5 stars
    These brownies made my eyeballs roll back in my head they were so insanely delish…I’m spoiled now!!

    1. I’m so glad you loved them as much as I did!!! We definitely devoured them as you can imagine

  9. 5 stars
    Well I love this page and the monthly challenges.

    1. aw that’s awesome thank you so much Bonnie!! 🙂

  10. 5 stars
    I’ll never make boxed brownies again. So easy and so good.

    1. I’m so glad I converted you over 🙂

  11. 5 stars
    Everything you want and did not know you needed ! Fudgy chocolate goodness. I used regular cocoa, that is what I have. They were still perfect. I did freeze mine after baking. I will often bake when I have time and freeze for those days I have no time. Just perfect recipe.

    1. glad to hear they were still delicious with regular cocoa. And yes freezing is where it’s at!

  12. 5 stars
    I found this recipe by googling ‘best brownie recipe’ just to see what bloggers were out there laying claim to this title. There were quite a few to choose from!

    My husband is a terrible judge of good brownies. There are standards for this simple dessert and he just doesn’t have them. So, I was on my own. Of course he eats them, but he cannot offer any insight!

    I thought this recipe was excellent. Couple reasons…. First off, it’s a 9×13 recipe. Heck yes I want more brownies. Screw you 8×8 pan of brownies, that’s just not enough. And doubling those recipes goes haywire. Second, the double chocolate. Hello, two bars of bakers chocolate and some cocoa powder? Yes please. And thirdly, this bakes to the in-between…. You know, it’s not overdone, it’s still got enough chewy squish goodness.

    So, I followed the recipe the first time (I even weighed my ingredients because why not). Then two days later, I made the recipe again, yes it is that good, but… I added my own special ingredient that I was actually surprised wasn’t on the list. 2 tsp of espresso powder! See, if you hunt down other best brownie recipes, like 87% of them seem to have coffee of some kind in it. And I agree that coffee flavor does pop the chocolate flavor nicely. I wanted to see how it would fare in this recipe, because I had just made it two days ago. It’s recent enough to be able to compare. And it was also worthy of the best title.

    Highly recommend this recipe, will be saving it in my special book of desserts and making this in the near future .. though maybe not two days from now. 🙂

    1. Taylor Smith says:

      The espresso powder was a great call! Coffee can really enhance the flavor of chocolate. I hope you enjoy this recipe again and again.

      1. 5 stars
        Now that I’ve made them three times in the month of May, I can absolutely attest to the fact that these are the best!

      2. three times? 🙂 man I wish we were neighbors!!

  13. 5 stars
    Whipped up a batch of these this afternoon and they did not disappoint! Turned out perfectly rich and decadent; the best way to satisfy my sweet tooth, indeed!

  14. 5 stars
    The title is spot on! Hands down the best we’ve ever had! Thank you! 🙂

    1. Taylor Smith says:

      Thank you! ❤️❤️❤️

  15. 5 stars
    One of the best brownie recipes I have tried! My kids loved these and couldn’t help by taking two!

  16. Carrie Robinson says:

    5 stars
    Nothing is better than a good, homemade brownie! Can’t wait to try this recipe. 🙂

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