Soft and chewy with chips of chocolate throughout, these are the Best Brownies you’ll ever have. If you’re not a chocolate worshipper now, you will be after a bite of these.
These brownies get ALL the points. They are flawless. The batter strikes that balance between fluffy and dense. Chocolate abounds in every direction, from the cocoa powder to the dark chocolate chips, and yet, you’re not overwhelmed by the flavor. If anything, eating one brownie only leaves me wanting more. As for the baker (that’s you), you will pinch yourself upon removing them from the oven to let them cool, convinced a dessert as decadent as this should require more time and effort.
I’ve featured many recipes for brownies on the site: some for special occasions, some with decorations, others with unconventional ingredients. But I never focus on making JUST the best brownies I can make. So this recipe is a long time coming. If you want a delicious dessert for your family—not for St. Valentine’s Day, not with reindeer antlers on them, not made with black beans—then you’ll love this recipe for honest-to-goodness brownies. After all, they’re the best.
What can I add to these brownies?
Want to make these brownies your own? Of course, you do. That’s why I’m providing you with a list of potential mix-ins and add-ons. The obvious choice is more chocolate chips sprinkled atop the brownies, though you may want to switch them up with white chocolate or milk chocolate chips. Other toppings include a dusting of powdered sugar, chocolate ganache, fresh berries, toasted coconut, cream cheese, or whipped cream. If you want to bake new ingredients right into the batter, consider chopped nuts (walnuts, pecans, almonds), dried fruits (cherries, cranberries), marshmallows, a caramel swirl, peppermint extract, or an assortment of spices (cinnamon, nutmeg, or even espresso powder).
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder, sifted if lumpy
- 1/2 cup powdered sugar, sifted if lumpy
- 1/2 cup dark chocolate chips
- 3/4 tsp sea salt
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil
- 2 tbsp water
- 1/2 tsp vanilla extract
Instructions
Prep Time: 5 minutes
Bake Time: 45 minutes
Yields: 16 servings
Step 1: Preheat your oven to 325°F. Lightly coat an 8″ x 8″ baking dish with cooking spray. Line with parchment paper then spray the paper, too.
Step 2: In a medium bowl, whisk together granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and sea salt.
Step 3: In a separate large bowl, beat the eggs, oil, water, and vanilla extract until smooth.
Step 4: Gently fold the dry ingredients into the wet ingredients until just mixed, being careful not to overmix.
Step 5: Spread the batter evenly into the prepared pan. Bake for 40–48 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 6: Allow the brownies to cool completely in the pan before cutting into squares. Enjoy!
FAQs & Tips
If you have yet to cut into the brownie, just cover it in the pan with aluminum foil and leave it on the counter for up to four days. Use this option if you predict they’ll be eaten before the time expires. If you’ve cut into them, they’ll last for up to two days covered and on the counter. While some suggest you can keep the brownies in the fridge, I find they dry out faster in there, so if I want to keep them around longer than a few days, I freeze them. First I cover it with plastic wrap, then I add a layer of aluminum foil. It should keep in the freezer for up to a month. Move it to the fridge to let it thaw overnight before cutting into it again.
Yes, those are actual words (in MY dictionary, anyway). Fudgy brownies are heavier, denser, and more moist. It’s also how I prefer my brownies. “Cakier” brownies are more like, well… cake. They are fluffier and lighter than “fudge” brownies. The difference lies in the fat-to-flour ratio. You can probably guess which is which. Fudgy brownies use more fat, whereas cakey brownies use more flour. If you prefer the former, add more butter and chocolate. If you prefer the latter, add more flour and perhaps baking powder.
If you want them sweeter, simply add more sugar. Just know that the more sugar you add, the fudgier they become (see the above question). Conversely, if you want them not-so-sweet, cut down on the sugar. If you don’t want to adjust the actual sugar, you can try adding a tablespoon of instant coffee; its bitterness will cut through the sweetness. Or you can add other, sweet ingredients to make your teeth tingle. I make some suggestions above.
Other brownie recipes to try
As I said earlier, I’ve produced so many brownie recipes, I sometimes forget which ones I’ve done! That’s why I like this section; it lets me revisit past desserts. If this recipe has got you jonesing for more, try out Strawberry-Frosted Heart-Shaped Brownies—they’re perfect for Valentine’s Day (or whenever you can’t decide between strawberry or chocolate). Or you can load them up with all the fixins and make my Game-Day Halftime Brownies. There’s a lot on them so be sure to stretch before you lift them up. Or if peanut butter is your thing, make these Decadent Dark-Chocolate Brownies with Fluffy Peanut-Butter Frosting.
Best Homemade Brownies
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder sifted if lumpy
- 1/2 cup powdered sugar sifted if lumpy
- 1/2 cup dark chocolate chips
- 3/4 tsp sea salt
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil
- 2 tbsp water
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 325°F. Lightly coat an 8×8 inch baking dish with cooking spray, line with parchment paper, and spray the paper too.
- In a medium bowl, whisk together granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and sea salt.
- In a separate large bowl, beat the eggs, oil, water, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet ingredients until just mixed, being careful not to overmix.
- Spread the batter evenly into the prepared pan. Bake for 40 to 48 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the brownies to cool completely in the pan before cutting into squares. Enjoy your homemade treat!
Nutrition
