Best Brownie Recipe Ever

5 from 18 votes

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!

Prep Time20

Cook Time27

Total Time47

Course: Dessert

Cuisine: American

Servings: servings

Calories: 342kcal

Author: Heather Perine

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