The Best Brownies Recipe Ever
User Reviews
5
The Best Brownies Recipe Ever
Description
The Best Brownies Recipe Ever begins by melting butter and mixing it with unsweetened cocoa powder and both brown and granulated sugars to form a smooth, rich chocolate base. Eggs are incorporated one at a time, producing a smooth, glossy batter. The recipe adds espresso powder and salt to enhance the chocolate notes, then gently folds in flour and vanilla extract. Optional mix-ins include chocolate chips and pecans for added texture and flavor.
After baking at 350ºF in a parchment-lined pan, the brownies develop a shiny, crackly top that gives way to moist, fudgy crumbs inside. Cooling in the pan helps them set before cutting.
Notes include variations such as using chopped bittersweet and semisweet chocolates instead of cocoa powder for an even fudgier result, preparing fudge icing to frost while warm, adapting the recipe to be gluten-free with 1:1 gluten-free flour, and substituting dairy-free butter alternatives for a dairy-free version. Storage advice suggests keeping brownies in an airtight container at room temperature for up to 3 days or freezing up to 3 months.
Ingredients
- 1 cup butter
- 1 cup cocoa powder unsweetened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large egg
- 1 cup all-purpose flour
- 1/4 /4 teaspoon espresso powder
- 1/2 /2 teaspoon kosher salt
- 2 teaspoons vanilla extract
Optional Mix-ins
- 1 cup chocolate chips optional
- 1 cup pecans optional, chopped
Instructions
- Prep. Preheat the oven to 350º F. Line a 9 x 9-inch baking pan with parchment paper to easily lift the brownies from the pan for final cooling and cutting. Set aside.
- Melt the butter, chocolate, and sugars. Melt the butter in a microwave-safe bowl. Add the cocoa powder and sugars and stir to combine and smooth.
- Make the brownie batter. Add the eggs, one at a time, stirring after each addition to fully combine into the melted chocolate mixture before adding the next. Continue to stir until smooth and glossy. Stir in the salt, espresso powder, flour, and vanilla extract. Stir until smooth and pour into the prepared baking dish.
- Bake. Bake until the brownies are set, the top is shiny and crackly, and a toothpick inserted into the center comes out with moist crumbs, about 25 to 30 minutes. Cool the brownies in the pan for 5 minutes on a wire rack. Lift the brownies out of the pan by the edges of the parchment paper and cool on the wire rack.
- Cut and serve. Cut the brownies into 2-inch squares or your preferred size pieces and serve.
Notes
- For extra fudgy brownies, substitute cocoa powder with equal amounts of bittersweet and semisweet chopped chocolate, melting fully into the butter.
- Frost brownies with a homemade fudge icing poured over warm brownies; the icing will harden as it cools for a rich finish.
- Use 1:1 gluten-free flour to make this recipe gluten-free without changing texture significantly.
- For dairy-free brownies, replace butter with canola, olive, or melted coconut oil.
- Store cooled brownies in an airtight container at room temperature up to 3 days or freeze up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 195mg | 8% |
| Potassium | 131mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
