The BEST Brownies
Brownies are more than just a dessert; they’re a delightful experience that brings a smile to everyone’s face. The BEST Brownies recipe is more than just another addition to your dessert repertoire; it’s a promise of rich, fudgy goodness that will have friends and family begging for seconds. What makes these brownies truly special is the combination of melted butter and chocolate chips, resulting in a moist texture and a deeply satisfying chocolate flavor that’s simply irresistible. Perfect for birthday celebrations, cozy family dinners, or just a quiet afternoon treat, they embody the warmth and love of home baking.
As you embark on this sweet adventure, prepare to embrace the gooey sumptuousness and the heavenly aroma that fills your kitchen. Trust us, once you take your first bite, you’ll understand why these brownies have earned their title as "the best." With each bite, you’ll experience the rich layers of chocolate that melt in your mouth, making it a dessert to remember and cherish.
This is what the finished dish looks like when perfectly baked.
Ingredients
- ¾ cup butter (6 oz)
- 1 ⅔ cup sugar (350 grams – divided)
- 3 large eggs
- ⅔ cup cocoa powder (65 grams)
- 1 cup all-purpose flour (120 grams)
- ½ tsp salt
- 1 cup chocolate chips plus more for the top (170 grams)
Gather the simple ingredients needed for these delicious brownies.
Directions
Preheat your oven to 350°F (175°C). Grease and line an 8×8 square pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a small saucepan over medium-low heat, combine the butter and ⅔ cup of sugar. Stir frequently until the butter is melted and the sugar is mostly dissolved, resulting in a glossy mixture. Take it off the heat and let cool slightly.
In a separate bowl, whisk together the eggs and the remaining 1 cup of sugar vigorously until the mixture begins to foam and the sugar is fully incorporated.
Gradually whisk the butter mixture into the egg mixture. Ensure the butter is not too hot to avoid cooking the eggs as you mix them together.
In another bowl, sift together the all-purpose flour, cocoa powder, and salt. (Alternatively, you can whisk them together if you want to skip sifting.) Slowly mix this dry mixture into the egg mixture until just combined, ensuring no streaks of flour remain.
Fold in the chocolate chips, then pour the batter into the prepared pan. You can sprinkle some additional chocolate chips on top if desired.
Bake in the preheated oven for 30 to 35 minutes. The brownies are done when the top is set with a few cracks; avoid overbaking to keep them fudgy.
Once baked, let the brownies cool completely on a wire rack. To unmold, pull the brownies out of the pan using the parchment overhang, then transfer to a cutting board. Cut them into squares and serve.
Tips & Variations
- Ingredient substitutions: You can use coconut oil instead of butter for a dairy-free option, or substitute part of the sugar with brown sugar for a richer flavor.
- Optional variations: Add nuts like walnuts or pecans for a crunchy texture, or mix in some peanut butter or caramel for a twist on the classic recipe.
- Storage or reheating tips: Store leftover brownies in an airtight container at room temperature for up to 3 days. You can also freeze them for extended storage. When ready to enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 50 minutes
- Servings: 16 squares
- Difficulty level: Easy
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The BEST Brownies
Ingredients
- ¾ cup butter (6 oz) Can substitute with coconut oil for a dairy-free option.
- 1 ⅔ cup sugar (350 grams – divided) Substitute part of the sugar with brown sugar for a richer flavor.
- 3 large eggs
- ⅔ cup cocoa powder (65 grams)
- 1 cup all-purpose flour (120 grams)
- ½ tsp salt
- 1 cup chocolate chips plus more for the top (170 grams) Additional chocolate chips can be sprinkled on top before baking.
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8x8 square pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a small saucepan over medium-low heat, combine the butter and ⅔ cup of sugar. Stir frequently until the butter is melted and the sugar is mostly dissolved, resulting in a glossy mixture. Take it off the heat and let cool slightly.
- In a separate bowl, whisk together the eggs and the remaining 1 cup of sugar vigorously until the mixture begins to foam and the sugar is fully incorporated.
- Gradually whisk the butter mixture into the egg mixture. Ensure the butter is not too hot to avoid cooking the eggs as you mix them together.
- In another bowl, sift together the all-purpose flour, cocoa powder, and salt. Alternatively, you can whisk them together to skip sifting. Slowly mix this dry mixture into the egg mixture until just combined, ensuring no streaks of flour remain.
- Fold in the chocolate chips, then pour the batter into the prepared pan. You can sprinkle some additional chocolate chips on top if desired.
- Bake in the preheated oven for 30 to 35 minutes. The brownies are done when the top is set with a few cracks; avoid overbaking to keep them fudgy.
- Once baked, let the brownies cool completely on a wire rack. To unmold, pull the brownies out of the pan using the parchment overhang, then transfer to a cutting board. Cut them into squares and serve.