Brownie Recipe
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This Brownie Recipe is the only no-fail recipe you’ll ever need! Perfect gooey brownies, incredibly fudgy, super easy to make and downright indulgent!
Brownies
We all have that perfect brownie recipe, that recipe we grew up with handed down from our mom or grandma. Because let’s face it, everybody loves a good brownie, how could you not. We’re talking chocolatey, gooey, chewy fudgy brownies!
In fact, brownies are probably our first baking experience at a young age. I remember loving to bake from a very young age, just being in the kitchen with my mom and helping her out whenever she’d be baking anything. It was fascinating.
While there are many types of brownies, I like a more fudgy brownie than a cake like brownie, though when faced with any kind of brownie, I’ll take it regardless of its type. Chocolate is chocolate and I never say no to chocolate.
Ingredients in Brownies
Here’s what you’ll need for my awesome brownies (scroll down to the recipe card for complete recipe):
- Butter – use unsalted butter so you can control how much salt goes in your brownies
- Sugar – granulated white sugar is fine.
- Flour – good all-purpose flour.
- Cocoa powder – I used Dutch processed cocoa powder.
- Salt – to bring all the flavors together.
- Baking powder – this helps lift the brownies, creating a cake-like texture.
- Espresso powder – to enhance the chocolate flavor.
- Eggs – eggs act as an emulsifier and make the batter smoother, plus adds volume and texture.
- Chocolate Chips – use a good quality dark chocolate chips.
How To Make The Best Brownies
These brownies are incredibly easy to make. Here’s how:
Prepare oven and baking pan: Preheat your oven to 350 F degrees. Spray an 8×8 inch baking panwith cooking oil then line it with parchment paper.
Dissolve sugar in butter: In a small saucepan add the butter and melt over medium low heat. Once melted add the sugar sugar and stir; bring the sugar and butter to a boil then quickly remove from the heat.
Combine dry ingredients: In a large bowl add the flour, cocoa powder, salt, baking powder, espresso powder if using and whisk well.
Finish batter: Pour in the butter/sugar mixture slowly and whisk well. Add the eggs and continue and whisk or stir with a spatula until combined. Fold in the chocolate chips with a spatula.
Bake: Transfer the batter to the prepared baking pan and smooth out the top so that it’s one even layer. Bake for 20 to 25 minutes. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.
Cool and serve: Let the brownies cool in the pan for about 10 minutes, then cut into squares and enjoy!
Tips for Making the Perfect Brownies:
- The number 1 tip should always be to start with quality ingredients, especially when it comes to the chocolate.
- Make sure your eggs are at room temperature, this will ensure your brownies will have a lighter texture and cook more evenly. If you forget to take them out an hour before, just let them sit in a bowl of warm water for about 15 minutes.
- Use a light coloured or shiny pan, since this will conduct heat more evenly. Glass or dark coloured pans will cause the edges to over-bake or burn. Also, make sure you line your pan with parchment paper, leave an overhang on the sides to create angles and spray it with cooking spray. This way when your brownies are done baking, you simply lift by the overhang to pull out the brownies.
- Make sure you bake your brownies in the center of the oven for even baking and wait until your oven is completely preheated. Always keep in mind that baking time will vary since each oven is different. Also remember that your brownies will keep cooking as they cool off too, so if you’re not sure, pull them out a bit earlier and place them on the counter to cool.
Can I Add Nuts To These Brownies?
Absolutely! Nuts such as pecans or walnuts would be perfect in these brownies. I’d add about 3/4 cup of chopped nuts. Other add-ins can be shredded coconut, caramel pieces or marshmallows!
How To Store Leftover Brownies
Store cut brownies in an airtight container at room temperature. They will last up 1 to 2 days. I wouldn’t recommend storing them in the fridge as they will dry out, at room temperature they stay moist and delicious.
Can You Freeze Brownies
Yes you can! Cool them completely then transfer them to an airtight container and freeze for up to 3 months. When ready to serve, thaw at room temperature.
Craving More Brownies? Try These:
- Halloween Candy Brownies
- Mile High Guinness Brownies with Guinness Buttercream Frosting
- Butterscotch Brownies
- Chocolate Pumpkin Cheesecake Brownies
- Triple Bypass Brownies
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Brownie Recipe
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 16
This Brownie Recipe is the only no-fail recipe you'll ever need! Perfect gooey brownies, incredibly fudgy, super easy to make and downright indulgent!
Ingredients
- 1/2 cup butter unsalted (1 stick)
- 3/4 cup sugar granulated
- 1/2 cup all-purpose flour
- 3/4 cup cocoa powder I used Dutch processed cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp espresso powder optional
- 2 large eggs at room temperature
- 1 cup chocolate chips semi sweet or your favorites
Instructions
- Preheat your oven to 350 F degrees. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.
- In a small saucepan add the butter and melt over medium low heat. Once melted add the sugar sugar and stir; bring the sugar and butter to a boil then quickly remove from the heat.
- In a large bowl add the flour, cocoa powder, salt, baking powder, espresso powder if using and whisk well. Pour in the butter/sugar mixture slowly and whisk well.
- Add the eggs and continue and whisk or stir with a spatula until combined. Fold in the chocolate chips with a spatula.
- Transfer the batter to the prepared baking pan and smooth out the top so that it's one even layer. Bake for 20 to 25 minutes. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.
- Let the brownies cool in the pan for about 10 minutes, then cut into squares and enjoy!
Video
Recipe Notes
The espresso powder will enhance the chocolate flavor.
Your brownies are done baking when the center is still moist, you should see moist crumbs not uncooked batter. Do not over bake them if you want gooey brownies.
Store your leftover brownies in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1squareCalories: 177kcal (9%)Carbohydrates: 22g (7%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (31%)Cholesterol: 40mg (13%)Sodium: 91mg (4%)Potassium: 101mg (3%)Fiber: 1g (4%)Sugar: 16g (18%)Vitamin A: 235IU (5%)Vitamin C: 0.1mgCalcium: 30mg (3%)Iron: 1mg (6%)
Kaye says
Hi Jo! Do you think it would be okay to bake this recipe in a jumbo muffin pan?
jo says
You probably can, but just keep an eye on them, because the baking time could differ.
Taail Manaf says
Hey! I love your recipes and tried this but the batter came out too thick (I used Dutch processed cocoa powder) and I had to really struggle with shifting it from the bowl to the pan. I’d love it if you could give me guidance regarding this.
Jo Cooks Team 2 says
This recipe is for more of a cakey brownie! Cakey brownie batter contains more flour so it’ll appear thicker, while fudgy brownie batter has more butter or margarine and is therefore more “liquidy” – you can add a little bit more water or milk until it becomes softer and a little less thick.
Carrie says
This recipe is rich, decadent and has a great texture. The only thing I found with mine is that it was to rich because of the amount of cocoa powder in the recipe. I would make this recipe again but I would use less cocoa powder.
Celeste says
Do these freeze well? Thanks in advance
Nicole Beaulieu says
Yes you can freeze them! Wrap with both plastic and foil to avoid freezer burn. They’ll last up to 3 months frozen.
Celeste says
Thanks so much for the quick reply – I am baking them today can’t wait, will return and review!
Katie says
Best brownies EVER!!!!!
Joanna Cismaru says
Yes!
Jennifer Wyble says
Oh Jo! These were/are fantastic brownies! Added in our favorite pecans, and they are such chocolaty, absolutely delicious brownies!
I hate messing up more pans than I have to 😀 and mixed in the cocoa, coffee, salt and baking powder in the pan after heating the sugar and butter, then the eggs, and the pan was still a little warm as I added in the chips and nuts. The chips melted a bit, and the batter was thicker than I thought, so by the time I smooshed them around the 8×8 pan, they were more melty than I thought. AND THEY TURNED OUT FANTASTIC!
Thank you, Thank you for another great dessert – starting to make your orange chicken bites for dinner… not only because they sound delish, but because chocolate and orange go so well together! Ha!
Thanks for being a part of my day…, again 😀 <3
Nicole Beaulieu says
Thank you so much, Jennifer! We absolutely love pecans too 🙂 Happy cooking to you! Love that chocolate orange flavor combo.
Lia says
When you say spray with cooking oil before laying theparchment paper, how do we do that? It’s my first time baking and I’m not sure.
Joanna Cismaru says
You use a can of cooking oil, if you don’t have one, just use regular oil and brush it on the pan. The purpose is so that the parchment paper sticks to the pan.
Nats says
Delicious. It just has a strong dark chocolate taste which I dont know if it’s from me overheating the butter/sugar or the cocoa powder that I used. Any suggestions on making it a little more milk chocolatey?
Thanks!
Natalie
Nicole Beaulieu says
If you cook the cocoa powder too long it will get a bitter burnt taste. You just need to melt the ingredients until they’re blended. You can also try using a different brand of cocoa powder.
JOY Pruner says
Try using milk chocolate chips instead of semi-sweet. I think you’ll be pleased with the results.
Alli says
Could I add Andes mint chips to this recipe? Would it change the amount of chocolate chips added? 🙂
Nicole Beaulieu says
You can load it up with as many chips as you’d like 🙂
Jill Goguen says
Ok, I made this Brownie recipe for a gift. Mailed the Brownies the day I baked them. Unfortunately, the brownies arrived to their destination 10 days later. It should of taken no longer than 4 days. Anyway…..the recipient raved about the brownies and ate every last one and now requesting the recipe. Thank goodness for computer histories. Thank You for putting this recipe out there for all to share.
Joanna Cismaru says
My pleasure! I’m so glad they were still good after 10 days. 🙂
Jessica says
I liked these but my chocolate chips didn’t melt all the way I think If I did it again I’d want them melted inside to make the full brownie a bit sweeter. Otherwise good!
Cheryl says
Very yummy fudgy brownie. I will keep this recipe.
Lois says
Very rich, very yummy. Turned out perfect.
Krystal says
Would it be ok in the freezer? Wanted to top with a layer of ice cream to make ice cream bars.
Nicole Beaulieu says
Yes definitely! I would make them a little thiner, maybe use a bigger pan and cook for less time. Sounds like a delicious idea.
Roshani says
Hi,
I made this recipe as to make it eggless I used flax seed the taste of brownie is very nice except that it kept on breaking I was not able to cut into proper pieces how the brownies are where did I go wrong ? Or did I use too much of butter? Please reply.
Joanna Cismaru says
I’ve never tried it eggless, so I’m not sure if that could be the problem.
Melissa says
Try a binder like xanthum gum or guar
Sharie says
I tried doubling recipe and didn’t work as well. Kinda thin but still gooey and well flavored. Will just do one 8×8 pan next time rather than double recipe in 9×13 pan. Edges were a little too firm for hubby but I like it that way. Took to friends and they had their choice. Gooey or firm. Not over done by any means.
Jessica says
Amazing!