Best Brownie Recipe
An indulgent brownie recipe with a deep fudgy center and crackly top that’s quick to make and versatile for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted Can substitute with coconut oil for a dairy-free option.
- 2 cups granulated sugar Can reduce to 1 3/4 cups for slightly less sweet brownies.
- 4 large eggs, room temperature For egg-free version, use flax eggs (4 tbsp ground flax + 12 tbsp water).
- 1 1/4 cups all-purpose flour Swap half for almond flour for a gluten-reduced version.
- 1 cup unsweetened cocoa powder Use Dutch-process for extra richness.
- 1 tsp baking powder For structure.
- 1/2 tsp fine sea salt Increase to 3/4 tsp if using unsalted butter.
- 1 cup chocolate chips or chopped chocolate For healthier option, use dark chocolate with 70 percent cacao.
- 1 tsp pure vanilla extract Rounds out the flavor.
Optional Add-ins
- 3/4 cup chopped toasted walnuts or pecans For nuttier bite.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and grease lightly.
- In a large bowl, whisk together the melted butter and sugar until glossy. Add the eggs one at a time, whisking until fully combined.
- Stir in the vanilla extract.
- Sift together the flour, cocoa powder, baking powder, and salt; fold them gently into the wet mixture until just combined.
- Fold in the chocolate chips or chunks, saving a handful to sprinkle on top.
Baking
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 22–28 minutes, checking for doneness with a toothpick.
- Cool in the pan on a wire rack for at least 20 minutes before slicing.
Notes
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped brownies for up to 3 months.