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!
Brownie Recipe Ingredients & Substitutions
Butter (Salted Butter, Melted):
- Function: Butter adds richness, moisture, and flavor. It also helps in creating a tender texture.
- Substitution: Unsalted butter can be used with an added pinch of salt. For a dairy-free version, try coconut oil or a plant-based butter alternative.
Sugar (Granulated Sugar):
- Function: Sugar sweetens the brownies and contributes to the soft, tender texture. It also aids in creating a nice crust on top.
- Substitution: Brown sugar can be used for a deeper, more caramel-like flavor. For a less refined option, coconut sugar is a good substitute.
Eggs (Large Eggs):
- Function: Eggs bind the ingredients together and add structure to the brownies, preventing them from falling apart.
- Substitution: For an egg-free version, use applesauce, mashed bananas, or commercial egg replacers.
Chocolate Chips (Milk Chocolate Chips, Melted and Whole):
- Function: Milk chocolate chips add sweetness and create gooey pockets in the brownies. Melted chocolate contributes to the rich, chocolatey base.
- Substitution: For a less sweet, more intense chocolate flavor, use dark chocolate chips. For a dairy-free version, opt for dairy-free chocolate chips.
Flour (All-Purpose Flour):
- Function: Flour provides structure, ensuring the brownies aren’t too dense or too cake-like.
- Substitution: A gluten-free flour blend can be used for a gluten-free alternative. Almond flour or oat flour are other options, though they may slightly alter the texture.
Cocoa Powder (Unsweetened):
- Function: Cocoa powder intensifies the chocolate flavor without adding extra sweetness.
- Substitution: Dutch-processed cocoa can be used for a smoother, less acidic flavor.
Salt:
- Function: Salt enhances the flavors of the other ingredients and balances the sweetness.
- Substitution: If using unsalted butter, increase the added salt slightly. For a different flavor profile, try sea salt flakes sprinkled on top before baking.
Frequently Asked Questions
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.
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.
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.
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.
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.
Visual Guide to the Best Brownies Ever!
Troubleshooting
- Brownies Too Dry: This can happen if overbaked. Next time, check the brownies a few minutes earlier.
- Brownies Too Gooey: They might need a bit more baking time. Also, ensure the correct amount of flour is used.
- Uneven Baking: Make sure to spread the batter evenly in the pan and rotate the pan halfway through baking.
Tips From the Chef
- Don’t Overmix: Mix just until the ingredients are combined to keep the brownies tender.
- Proper Measuring: Use a spoon to fill the measuring cup with flour, then level it off for an accurate measure.
- Parchment Paper: Line your pan with parchment paper for easy removal and clean cuts.
Storage, Freezer & 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.
More Favorite Brownie Recipes
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.
You are right we’ll never buy box brownies again (we did about 1x per year).
I did modify to our taste by reducing salt and sugar.
So unsalted butter, and 1/4 teaspoon of salt. Then just under a cup of sugar and No choc chips. Deliscious 😋
I modified this one to our tastes by reducing sugar, and salt. So unsalted butter, 1/4 teaspoon salt. Then 3/4 cup sugar, and no choc chips. 😋 deliscious.
Beautiful and Delicious, sweet and warm brownies.
Love it!
#Best Ever!!!
I normally go for the cake like brownie as opposed to the gooey underdone-texture of a “fudgey” brownie as these were described. Not a problem. This one is moist and chewy with a pleasantly surprising double “hit” of chocolate. The first taste is a mild cocoa flavor followed by a silky, deeply rich chocolatey finish. Full bodied chocolate flavor similar to a dark or bittersweet but silkier. Really yum. Perfect texture, not underdone, and the satisfyingly chewy edges develop without being dried out! Thanks for sharing the recipe.
My family loves these! I always get requests for them whenever I bake. 100% would make these if your looking for a good brownie to snack on.
Hi there, I’m new here, cand I just made one of your recipes for the first time.
OMG! I just made your brownies and they are absolutely amazing ❤️
Thank you so much for your recipes. 😀
I will be making these often.
They were so easy to make. ❤️😊
These are, in fact, the best brownies. My 15 year-old grandson loves them and can eat them every week! I am teaching him to make them so he never has to go without. Using a double boiler seemed a little fussy, but a metal mixing bowl over boiling water did the trick.
BEST BROWNIE RECIPE EVER!
I made these for me and my boyfriend and we could not stop eating them. i also did half cup of milk chocolate chip and half cup of dark chocolate chunks and they were perfect! So good!
Now the trouble is to not be tempted to make them again and finish them in one sitting
Has anyone tried a variation without eggs but other subs and know what has worked for them? Thanks in advance
These are the best brownies! My whole large family loves these, no matter if the person is a cakey brownie or fudgy brownie fan. We like to only add the melted half portion of chocolate chips so that they aren’t crunchy when eating them after they cool completely. I have cooked a double portion and it generally takes twice the time. Best of luck!
Wonderful brownies but also add 1tsp blood orange oil gave it just a hint of orange everyone loved them