For years, I couldn’t seem to find a recipe for brownies that met my standards. This is the one! It has perfect centers, the best edges, crackly tops and the most fudge texture!
These brownies are better than box mix I promise!
All About the Brownies
- Level: Beginner, of course anyone can make these (all types or bakers)
- Messiness: Hardly I mess, this is a one bowl recipe that is super simple and hardly gets any measuring cups or spoons dirty
- Time: The recipe comes together very quickly and bakes faster than most brownies
- Amount: These make about 9 small brownies and serves about 6 people. If you want to make more doubling or quadrupling the amount is a great idea. You may need to use a bigger pan and bake for a longer time (or use two separate small pans)
The Perfect Brownie
Don’t worry about opening the oven multiple times to check on the brownie, this actually insures that you get crackly tops.
If you want to make these for a formal dining then I suggest you top with some ice cream or dunk them in chocolate and freeze them. For a child’s party you should add some fudge frosting and some sprinkles. You can make these for any event!
A few months ago I added a brownie recipe which I know removed. You may have noticed that the recipe required melting butter and chocolate (many recipe online do too) but I realized that it was just extra effort for something you can make with much less time for fewer ingredients!
How to Traditionally Serve Brownies:
Our favorite way to serve brownies is to top with a generous scoop of vanilla ice cream. You can also try a dollop of whipped cream drizzled with chocolate, or top with fresh raspberries. My personal favorite is strawberry ice cream.
The Best Fudgy and Moist Brownies
- 3/4 cup unsalted butter
- semi-sweet chocolate bar, coarsely chopped (or butter)
- 2 cups granulated sugar*
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened natural or dutch-process cocoa powder*
- 1 cup all-purpose flour
- 1 teaspoon salt
- semi-sweet chocolate chips
- Preheat the oven to 350°F or 180°C. Butter and dust an 8in by 8in pan (glass recommended) with cocoa powder.
- In a bowl add your butter and oil. Melt in 30 second intervals. Stir in your sugar. It should be grainy. Don't worry about the texture or color. Add in your eggs. Beat until fully combined. Add vanilla. Stir.Next, add in your flour, cocoa, salt, and chocolate chips. Stir to evenly combine.
- Try to spread the batter evenly in your pan (this may be difficult due to the thickness of the batter and the flour in your pan). Sprinkle with some chocolate chips and Bake for 30 minutes depending on your pan. You should check it a few minutes before or leave it in for an extra 5-10 minutes if it should need
- Take it out of the oven while it is still moist and a tooth pix somes out with some extremely moist crumbs. You need to let it cool for at least 15 minutes before cutting it which helps it hold shape. (or 7 minutes in the fridge) You can also let it cool for a whole hour for the best slices. Wipe your knife after each cut for cleaner cuts.