Let’s talk rich and fudgy brownies, can we? A rich chocolatey brownie with a perfect dense and delicious flavor is my kind of brownie. One that’s only achieved by the perfect recipe using quality ingredients. Let’s get baking, because this is truly the BEST Brownie Recipe and it won’t disappoint!
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With so many brownie recipes available, let me tell you why you need this perfect brownie recipe in your life!
Brownie recipes are meant to be devoured. Plain or topped with ice cream and a drizzle of sauce, there is no wrong way to enjoy. Right? There are a few things to consider when baking a brownie. Do you like a cake like brownie or a fudgy brownie?
Fudge brownies will be heavy and dense. They are also moist and full of rich chocolate flavor too. The perfect brownie is not too sweet but gives a delicious balance of chocolate to thick delicious chocolatey goodness.
A cake-like brownie will stand a little taller, be a little softer to bite into and is also delicious. Cake-like brownies are a little easier to hold in your hand and eat where fudgy brownies are best enjoyed with a spoon or fork.
Butter, Brown Sugar, Granulated Sugar, Eggs, Vanilla Extract, and melted chocolate chips will be combined with Flour, Dutch Process Cocoa and salt. There are a few substitutions that I can recommend. Baking cocoa can be substituted for Dutch Process Cocoa. You will lose a little of the rich chocolate taste and the dark brown color but will work just as well. Adding 3 eggs will also make the recipe more cake-like if you like that sort of thing. Milk Chocolate Chips can be substituted for Semisweet Chips as well.
I recommend using both brown sugar and granulated sugar in this recipe. It adds moisture and flavor that makes a perfect brownie.
How to make Brownies
Preheat oven to 350F Degrees and line an 8×8 or 9×9 inch square pan with parchment paper or spray with cooking spray.
In a large mixing bowl melt butter and chocolate chips in microwave until smooth. Add eggs and vanilla and whisk ingredients together. Then hand mix flour and sugar mixture into wet ingredients until smooth.
If needs be make sure to break up large clumps of harden brown sugar before mixing. Do not over mix.
Line pan with parchment paper and pour batter into baking pan and bake. Allow brownies to cool before cutting. Cut brownies into 4 rows in each direction making 16 brownie pieces.
What happens when you add an extra egg to brownie mix?
Adding an extra egg to a brownie recipe will create a cake-like brownie. The egg adds volume and a softer texture.
Can I use Milk Chocolate Chips
You can substitute Milk Chocolate Chips in this recipe for Semisweet Chips. Milk Chocolate chips will be sweeter.
How to cut Brownies
The trick to cutting perfect brownies is patience! Wait until brownies are completely cooled. Then using a sharp knife slice through brownie in one motion. Wipe knife clean and cut again repeating until all brownies are cut.
How to store Best Brownie Recipe
These are fudgy brownies. I prefer to allow brownies to cool and then cut. Store in a sealed containing. Stack brownies with a piece of parchment paper in between for best results. Brownies will stay fresh for 5-7 days.
How to Freeze Best Brownies
Freezing brownies is wonderful. Who doesn’t want a quick treat. Allow brownies to cool completely. Wrap individually in plastic wrap and place in zip-loc back OR place cut brownies in a sealed container. Freeze up to 3 months.
What makes a good Brownie Pan?
I like to use a dark metal pan with straight sides when baking Brownies. It’s easy to line with parchment paper and the straight edges make nice sharp looking brownies too.
Best Brownie Recipe
- 1/2 Cup Butter
- 1/4 Cup Chocolate Chips Semisweet
- 2 teaspoons Vanilla Extract
- 2 eggs large
- 3/4 Cup Flour 94g
- 1/2 Cup Sugar 100g
- 1/2 Cup Brown Sugar 100g
- 1/3 Cup Dutch Process Cocoa 33g
- 1/4 teaspoon Salt
- In a large mixing bowl melt butter and chocolate chips in microwave for 30 seconds. Stir and melt for 30 seconds more. Stir until butter is fully melted
- In a smaller bowl combine flour, brown sugar, white sugar, cocoa powder and salt. Mix to combine.
- Mix eggs and vanilla to butter and chocolate mixture until thoroughly combined.
- Hand stir dry ingredients into wet ingredients until fully combined.
- Bake in a 9x9in baking pan lined with parchment paper or spray with cooking spray
- Bake at 350F Degrees for 30-35 minutes or until toothpick in center comes out clean
- Allow to cool in pan for 5 mins before lifting brownies out using parchment paper and allow to fully cool for 30 minutes before slicing.
- Milk Chocolate Chips for Semisweet Chocolate Chips
- Baking Cocoa Powder for Dutch Process Cocoa
- Adding an extra egg will result in cake-like brownies