The Best Brownie Recipe Ever has the perfect crackly top with bites of fudgy, chewy chocolate goodness. This easy one-bowl recipe means you’ll never buy a boxed brownie mix again!
Looking for the perfect brownie recipe? Look no further! We tested 12 boxed brownie mixes on our live show and threw our old homemade brownie recipe into the mix. Surprisingly, they didn’t win! All our friends and neighbors thought they would, but alas, they did not. We went back to the drawing board to come up with the ultimate homemade brownie recipe that could knock any boxed mix out of the water. This is the recipe that can beat them all!
What kind of chocolate chips should I use? Can I leave them out?
We used Guittard Milk Chocolate chips in this recipe to give a contrast between dark and milk chocolate. If you are a fan of dark chocolate, use semi-sweet chocolate chunks. The whole chocolate chips that are folded in with the batter can also be successfully left out of the recipe.
Can I add nuts to these brownies?
Finely chopped nuts like pecans or walnuts can easily be added to this recipe. We recommend 1/2 to 2/3rds cup of chopped nuts.
Should I use a metal or glass baking pan?
You can use either. For crispier crusts and edges on brownies, use a metal pan. For glass pans, you may need to add up to 5 minutes of baking time.
What kind of cocoa powder should I use?
We used Hershey’s unsweetened cocoa powder in this recipe. In addition, it was also tested with Guittard red dutch process and Ghiradelli unsweetened cocoa powder, all of which worked successfully. Hershey’s was our favorite.
Can I get the metric measurements?
Metric measurements provide the most accurate, easy-to-replicate results. The metric measurements for this recipe are included in the notes section of the recipe card below. These measurements were not run through a conversion calculator, but rather hand-weighed and tested.
Storage and Reheating Instructions
To store brownies, allow them to cool completely before transferring them to an airtight container with a tight-fitting lid or a resealable plastic bag. The brownies will stay good for up to 5 days at room temperature. If you are not planning to eat the brownies within a few days, you can freeze them to extend their shelf life.
To freeze the brownies, place them in a single layer on a baking sheet and freeze them for about 1 hour, or until they are firm. Then, transfer the frozen brownies to a freezer-safe container or bag and store them in the freezer for up to 3 months. When you are ready to eat the brownies, simply remove them from the container and let them thaw at room temperature for about 30 minutes, or until they are soft and chewy.
You can also warm the brownies in a 350-degree oven or microwave to enjoy that fresh-from-the-oven feel.
If you like this recipe, you may be interested in these other delicious brownie variations that have different additions for a fun twist.
Simply click on the image above to take yourself further down the rabbit hole of all things brownies!
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Great recipe for brownies I will make them again
I made these and they were amazing. Can I use a 7×11 metal pan instead? Thanks
Soooo good and very easy to make. I doubled the recipe but did not have enough milk chocolate chips, so I used half milk chocolate and half semi sweet. Delish!
For a double batch baked in a metal pan, I baked for 45 minutes. PERFECT! Best Brownies I have ever made. Thank you for the recipe!
I was skeptical about this recipe making the best brownies because I have used numerous recipes through the years that I have liked. I was surprised at how delicious and easy to make these brownies are! They are moist, chocolaty, and are definitely the best. I doubled the recipe using semi sweet chips because I had no milk chocolate ones. I took the brownies to my brother’s work (I had to get them out of the house or I would have eaten all of them!) and the employees raved about how good they are. This recipe is a keeper and will become the only brownie recipe I will use.
These are bomb! The perfect crackle top, super soft and moist. Will always use this recipe!
Easy, quick, delicious.
This recipe really is amazing!! I use (in the same amounts) sucanat instead of the granulated sugar, whole wheat flour (which I grind right before starting), and 60% cacao chips, since I embrace a less refined approach to eating. I think you’d be pleased at the still deliciously stunning result!
The recipe called for so much chocolate, it was yummy but incredibly overpowering! I’d advise to skip out on the melting the chocolate chips part, and do everything else the same. It just seemed unnecessary.
Super easy to make and by far the best brownies I’ve ever tasted! 10/10 would recommend!!