Best Ever Brownie Recipe
User Reviews
4.7
Best Ever Brownie Recipe
Description
These brownies combine equal parts dark chocolate and butter melted together to form a rich base. Sugar is stirred in and the mixture is cooled slightly before adding room temperature eggs and vanilla extract to form a smooth batter. Flour and salt are gently incorporated to avoid overmixing, preserving a tender crumb. The batter is baked in a prepared 9-by-9-inch pan at 325°F, ideally on the middle oven rack for consistent heat.
The recipe emphasizes removing the brownies while the center still jiggles slightly to avoid overbaking, which could result in a dry texture. Cooling for one hour at room temperature allows the residual heat to finish setting the brownies while maintaining moistness. The final texture features a fudgy interior with a glossy, crackled top.
Accurate ingredient weights help achieve consistent results. This methodical approach to mixing and baking offers an indulgent brownie suitable as a dessert or snack. The rich chocolate flavor is central, supported by vanilla and a balanced sweetness.
Ingredients
- 240 grams dark chocolate (approx 1½ cups regular dark chocolate morsels)
- 240 grams butter 2 sticks and 1 tablespoon, unsalted
- 2½ cups white sugar (approximately 520 grams)
- 6 egg at room temperature
- 4 teaspoons vanilla extract
- ⅔ cup all-purpose flour approximately 100 grams
- salt pinch
Instructions
- Preheat the oven to 325° F.
- Combine the chocolate and the butter over medium low heat until smooth. Add in the sugar and stir to combine. Remove from the heat for 15 minutes to slightly cool. Add the eggs and vanilla and stir to combine. Add in the flour and salt and mix until just incorporated and smooth.
- Transfer to a sprayed and parchment lined 9x9 baking pan and bake on the middle rack of your oven for 50-60 minutes. (NOTE - I have an oven thermometer to make sure my oven runs true to temp - I bake these for 50 minutes on the middle rack and they're perfect. You might need a few extra minutes depending on your oven but you want them to come out with the slightest jiggle and then set while cooling)
- Remove from the oven and let rest on the counter for 1 hour. It will absolutely still jiggle when removed from the oven - this is key and important. If you bake it until it no longer jiggles, you've over-baked them. The 1 hour of cooling on the counter allows the residual heat to continue to bake these by just a bit. After 1 hour, place the baking pan into the fridge and chill for 1 hour. Once they have set for at least the combined 2 hours, slice and serve.
Notes
- Using ingredient weights improves accuracy and consistent texture outcomes compared to volume measurements.
- Removing brownies when the center jiggles slightly prevents overbaking and maintains fudgy texture.
- Room temperature eggs blend more smoothly into the batter, improving texture.
- Cooling the brownies for an hour allows them to set properly while retaining moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 94mg | 31% |
| Sodium | 42mg | 2% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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