The Best Brownie Recipe Ever has the perfect crackly top with bites of fudgy, chewy chocolate goodness. This easy one-bowl recipe means you’ll never buy a boxed brownie mix again!
Looking for the perfect brownie recipe? Look no further! We tested 12 boxed brownie mixes on our live show and threw our old homemade brownie recipe into the mix. Surprisingly, they didn’t win! All our friends and neighbors thought they would, but alas, they did not. We went back to the drawing board to come up with the ultimate homemade brownie recipe that could knock any boxed mix out of the water. This is the recipe that can beat them all!
What kind of chocolate chips should I use? Can I leave them out?
We used Guittard Milk Chocolate chips in this recipe to give a contrast between dark and milk chocolate. If you are a fan of dark chocolate, use semi-sweet chocolate chunks. The whole chocolate chips that are folded in with the batter can also be successfully left out of the recipe.
Can I add nuts to these brownies?
Finely chopped nuts like pecans or walnuts can easily be added to this recipe. We recommend 1/2 to 2/3rds cup of chopped nuts.
Should I use a metal or glass baking pan?
You can use either. For crispier crusts and edges on brownies, use a metal pan. For glass pans, you may need to add up to 5 minutes of baking time.
What kind of cocoa powder should I use?
We used Hershey’s unsweetened cocoa powder in this recipe. In addition, it was also tested with Guittard red dutch process and Ghiradelli unsweetened cocoa powder, all of which worked successfully. Hershey’s was our favorite.
Can I get the metric measurements?
Metric measurements provide the most accurate, easy-to-replicate results. The metric measurements for this recipe are included in the notes section of the recipe card below. These measurements were not run through a conversion calculator, but rather hand-weighed and tested.
Storage and Reheating Instructions
To store brownies, allow them to cool completely before transferring them to an airtight container with a tight-fitting lid or a resealable plastic bag. The brownies will stay good for up to 5 days at room temperature. If you are not planning to eat the brownies within a few days, you can freeze them to extend their shelf life.
To freeze the brownies, place them in a single layer on a baking sheet and freeze them for about 1 hour, or until they are firm. Then, transfer the frozen brownies to a freezer-safe container or bag and store them in the freezer for up to 3 months. When you are ready to eat the brownies, simply remove them from the container and let them thaw at room temperature for about 30 minutes, or until they are soft and chewy.
You can also warm the brownies in a 350-degree oven or microwave to enjoy that fresh-from-the-oven feel.
If you like this recipe, you may be interested in these other delicious brownie variations that have different additions for a fun twist.
Simply click on the image above to take yourself further down the rabbit hole of all things brownies!
Oh my goodness!! These are perfect even in high altitude! I love the extra rich chocolate flavor with the added melted chocolate chips!
My best and favorite brownie recipe. Only addition I made was one teaspoon espresso granules. Delicious.
Just made these today and they’re delicious! Definitely my favorite recipe so far.
Rave reviews from the whole family! Multi-layered flavors make it a taste I will definitely be searching for in the future. I used pecans to replace the chocolate chips and they were amazing! Thank you for sharing….
This is my go to recipe for delicious brownies, only thing l do differently is adding 2 Tb oil to wet ingredients 😁
I’ve made this recipe 100 times!! It’s always a hit with guests!
Perfect brownies. I made over 100 individual brownies for my niece’s wedding using the Wilton square pan with silicone liners. Each brownie had crispy edges and a gooey center. For unbelieveable flavor warm up in microwave. Make sure to don’t over bake them. Fail proof recipe…pobably made over 10 batches. Same quality each time.
I added pecans and caramel pieces, deliciously moist and not to sweet but very flavorful…double the recipe if you are using a 9 X 9 pan.
Great recipe! I only had a couple of eggs, so I had to find one that just used 2. I also didn’t have chocolate chips, but I did have a bar of sweet German chocolate that I chopped and added about a quarter cup instead. Really easy and was perfect. Very chewy and great tasting! A keeper!
Hi Rachel I made your brownie recipe tonight. This recipe is so delicious. Then I wanted, so added red velvet emulsion to it. They tasted delicious like always. I saw lots of recipes for red velvet brownies. But they one is the best.