Name: The Best Brownies Ever Recipe
Prep time: 10 min
Cook time: PT-491160H14M26S
Total time: 53 min
Cuisine: American
Ingredients: 1 cup salted butter (2 sticks); 5 large eggs; 1 tablespoon vanilla extract; 1 1/4 cups granulated sugar; 1 1/4 cups brown sugar; 1 1/4 cups dutch process cocoa; 1 1/4 cups all-purpose flour (or gluten free all-purpose mix); 3/4 teaspoon salt; 1/8 teaspoon baking powder; 2 cups dark chocolate chips

Jump to Recipe· 4.3 from 9 reviews

I have to tell you about this incredible batch of brownies I recently made—seriously, it’s my go-to when I want something rich, fudgy, and downright addictive. This is The Best Brownies Ever Recipe in my opinion, and I’m so excited to share it with you because it nails that perfect balance between a deep chocolate flavor and a melt-in-your-mouth texture. It’s my kind of dessert that always impresses guests but is still simple enough to whip up after dinner.

Why You’ll Love This The Best Brownies Ever Recipe

I’m convinced that what makes this recipe so special is the way it captures that classic brownie flavor—intense, buttery chocolate with just the right amount of sweetness. The use of both granulated and brown sugar adds a subtle caramel undertone that keeps every bite interesting, and the combination of cocoa powder and dark chocolate chips creates a deep, satisfying richness. Honestly, it’s like chocolate heaven in each square.

Another thing I adore about this recipe is how easy it is to prepare. The steps are straightforward, and you only need simple ingredients that you might already have in your kitchen. I love that I can mix it up quickly in the microwave or on the stove and then just let the oven do the work. It’s perfect for everything from casual weeknight treats to special occasions like birthdays or holiday gatherings because the results are always reliably impressive.

Ingredients You’ll Need

The image shows many square brownies arranged tightly together on a white marbled surface. Each brownie has a glossy, cracked dark brown top layer with a slightly rough texture. The inside is darker and dense with small bits of chocolate visible in some pieces. One brownie is being lifted slightly by a woman’s hand, showing its thick, fudgy inside. The overall look is rich and chocolatey with a shiny top and moist inside. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this brownie recipe are delightfully simple but absolutely essential. Each one plays an important role in giving these brownies their rich flavor, perfect texture, and irresistible look.

Granulated sugar: Adds sweetness and helps create a light, slightly crisp crust on top.
Brown sugar: Infuses moisture and a subtle molasses flavor that deepens the chocolate notes.
Salted butter: Provides richness and a tender crumb; using salted butter balances the sweetness perfectly.
Large eggs: Bind everything together and give a dense yet moist structure.
Vanilla extract: Enhances all the flavors subtly for a more rounded taste.
Dutch process cocoa: Creates a smooth, intense chocolate flavor with a slightly darker color.
All-purpose flour (or gluten-free mix): Gives the brownies structure without making them cakey.
Salt: Heightens all the flavors and tames the sweetness.
Baking powder: Just a pinch to add a little lift without losing fudginess.
Dark chocolate chips: Add melty pockets of chocolate that make every bite extra decadent.

Directions

Step 1: Preheat your oven to 350ºF and grease a 9×13 inch baking pan thoroughly to make sure your brownies come out easily.

Step 2: In a large microwave-safe bowl, combine the salted butter, granulated sugar, and brown sugar. Microwave for 3 minutes, stirring halfway through, until the mixture is bubbly and melted. If you prefer, you can melt them together on the stove over medium heat—just keep stirring to avoid burning.

Step 3: Using a hand mixer or stand mixer, beat the butter and sugar mixture for about 3 minutes on medium-high speed until it’s well combined and slightly fluffy, which helps create a nice texture.

Step 4: Crack in the eggs one at a time, mixing well after each addition. After all five eggs are added, continue beating on medium-high speed for another 2 minutes until the batter is smooth and glossy. Then mix in the vanilla extract for that aromatic touch.

Step 5: Sprinkle the dutch cocoa powder, flour, salt, and baking powder evenly over the wet mixture. Use a spatula to gently fold the dry ingredients into the batter, being careful not to overmix—just fold until everything is smooth and creamy.

Step 6: Fold in the dark chocolate chips so they distribute nicely throughout the batter, adding those irresistible gooey spots.

Step 7: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the oven for 43 to 48 minutes if you’re using a metal pan (glass pans usually take 50 to 55 minutes). Check doneness by inserting a toothpick into the center—it should come out with some sticky crumbs, but not raw batter.

Servings and Timing

This recipe makes about 9 generous servings of brownies. You’ll want to set aside around 10 minutes for prep to melt the butter and mix ingredients. Then the baking time ranges between 43 and 55 minutes depending on your pan type. After baking, I recommend letting the brownies cool in the pan for at least 20 minutes so they firm up just enough for easy slicing without crumbling. Overall, you can expect about 53 minutes from start to finish, making this a perfect dessert to plan for on a relaxed afternoon.

How to Serve This The Best Brownies Ever Recipe

A close-up view of a rectangular chocolate brownie in a metal baking pan with one corner missing, showing three layers: a shiny, cracked dark brown top layer with a crumpled texture, a middle layer that is moist and slightly soft with visible melted chocolate chunks, and a dense, rich bottom layer. The brownie edges are darker and slightly firm, with some crumbs and melted pieces scattered inside the pan, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serving brownies can be surprisingly fun because there are so many ways to make the experience feel special. I like to cut them into evenly sized squares—usually about 2 inches per side—so everyone gets a perfect, bite-sized indulgence. If I’m feeling fancy, I dust the top with a little powdered sugar or cocoa powder just before serving for a simple yet elegant touch.

For an added depth of flavor, I often serve these brownies warm with a scoop of vanilla ice cream or a drizzle of salted caramel sauce right on top. It turns an already delicious brownie into a decadent dessert everyone loves. These also pair wonderfully with fresh berries to balance the richness.

When it comes to drinks, I personally enjoy pairing these brownies with a bold cup of coffee or a glass of robust red wine like a Cabernet Sauvignon. For non-alcoholic options, a cold glass of milk or a creamy chai latte really complement the chocolate depth. These brownies work beautifully for family dinners, holiday parties, or even casual weekend treat moments, and they taste amazing whether served warm, at room temperature, or just slightly chilled.

Variations

One of the things I most enjoy about The Best Brownies Ever Recipe is how adaptable it is. If you want to change things up, try swapping the dark chocolate chips with white chocolate or even peanut butter chips for a different flavor burst. Adding a handful of chopped nuts, such as walnuts or pecans, can give a lovely crunch and introduce more texture.

If you follow a gluten-free diet, this recipe works perfectly by just substituting the all-purpose flour with a gluten-free baking mix that measures cup-for-cup. I’ve also experimented with a vegan version by replacing the butter with coconut oil and eggs with flax eggs, which turns out pretty well, though the texture is a touch different—still delicious!

For those who love intense chocolate flavor, you can increase the cocoa powder a bit, or for a milkier taste, swap half the dark chocolate chips with milk chocolate ones. Additionally, you could try baking these in individual muffin tins for brownie bites that are shareable at parties or grab-and-go.

Storage and Reheating

Storing Leftovers

Once fully cooled, I store leftover brownies in an airtight container at room temperature to keep their fudgy texture intact. Usually, they stay fresh this way for about 3 to 4 days, which is perfect for having a sweet bite anytime. If the air is humid, storing them in the refrigerator can help extend freshness but may dry them out slightly.

Freezing

I have a soft spot for frozen brownies because you can have a delicious treat ready in minutes. To freeze, I cut the brownies into squares and lay them on a baking sheet lined with parchment to freeze solid for a couple of hours. Then I transfer them into a freezer-safe container or zip-top bag. They keep wonderfully for up to 3 months. When you want one, just thaw at room temperature or warm gently in the microwave.

Reheating

The best way to reheat brownies is gently in the microwave for 10 to 15 seconds—just enough to warm them without cooking them further. You can also pop them in a warm oven at 300ºF for about 5 minutes wrapped loosely with foil. Avoid overheating as it can dry them out and affect the luscious texture I love so much.

FAQs

Can I use regular cocoa powder instead of Dutch process cocoa?

Yes, you can substitute regular cocoa powder, but it will change the flavor slightly. Dutch process has a smoother, less acidic taste and contributes to the rich color, while natural cocoa powder is a bit more bitter and tangy. Adjusting the baking soda or powder accordingly might be needed for the best texture.

How do I know when the brownies are done baking?

The best test is the toothpick method: insert a toothpick in the center and look for sticky crumbs clinging to it without wet batter. This ensures the brownies are set but still fudgy inside. Overbaking leads to dry brownies, so watch the time closely especially if using different pan types.

Can I make this recipe ahead of time?

Absolutely! These brownies keep well for a few days at room temperature and actually taste great after resting overnight as the flavors develop. You can bake them the day before a party or event and store them in an airtight container until it’s time to serve.

Is it okay to use salted butter, or should I use unsalted?

This recipe specifically calls for salted butter because the seasoning enhances the overall flavor and balances the sweetness. If you only have unsalted, I recommend adding a pinch more salt to the batter to achieve the same flavor profile.

What’s the best pan to use for baking these brownies?

I prefer using a metal 9×13 inch pan for even heat distribution and perfect browning on the edges. Glass pans work too but usually require a slightly longer baking time. Just make sure your pan is well greased to avoid sticking and broken edges.

Conclusion

I truly hope you give The Best Brownies Ever Recipe a try because it has become one of my absolute favorite desserts to share. It’s such a crowd-pleaser with a perfect blend of fudgy, chocolaty, and slightly chewy textures. There’s something so comforting and joyful about biting into one of these brownies, and I promise you’ll want to make this recipe over and over again.