When it comes to brownies, everyone has their go-to recipe or favorite box mixโbut what if you could have something even better? This recipe is the result of rigorous testing with over 100 taste-testers involving a showdown against the 12 most popular boxed mixes. The verdict? This homemade brownie won hands down. Itโs the ultimate recipe for anyone seeking fudgy brownies with that signature crackly top.
These homemade brownies don’t just compete with boxed mixesโthey leave them in the dust!
Why Our Recipe
- Taste tested by 100 people against the 12 most common box mixes to make sure it can beat every single one.
- An ultra fudgy brownie with the perfect crackly top every time.
- Combines melted chocolate, cocoa powder, and chocolate chips for ultimate chocolate flavor.
We conducted a blind taste test of 12 boxed brownie mixes on our live show and threw our old homemade brownie recipe into the mix. All of our friends, family, and neighbors thought they would win for sure, 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. We then had a number of groups with over 100 people conduct their own taste tests with our new and improved recipe. Every single taste-tester came back with the same result: this is the recipe that can beat them all!
Ingredient Notes
- Butter: We use salted here for convenience. If you are using unsalted, add an additional pinch of salt as it does enhance the flavor of chocolate.
- Granulated Sugar: Ensures the classic crackly top on the brownies. Brown sugar can be used to add a rich, caramel-like flavor that results in a denser, chewier brownie, but note that the edges will not be quite as crisp and you likely won’t get the crackly top.
- Eggs: Use grade AA large eggs.
- Vanilla Extract: Enhances the chocolate flavor. Pure, real vanilla extract is recommended.
- Chocolate Chips (Melted): Contributes to the fudgy texture. Use semi-sweet chocolate chips if you like darker chocolate, or milk chocolate for those with a sweeter tooth.
- All-Purpose Flour: This recipe has been thoroughly tested using both all-purpose and bread flour which both work great. Alternative flours have not been fully vetted.
- Unsweetened Cocoa Powder: Go for a high-quality, Dutch-processed cocoa for a richer flavor. We used Hersheyโs 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. Hersheyโs was our favorite.
- Chocolate Chips (Whole): These are optional, but they add pockets of melty chocolate throughout. Once again, use semi-sweet or milk chocolate. You can also use chocolate chunks.
For a cakey brownie, reduce the butter to 8 tablespoons, add an additional egg, and add 1/4 teaspoon baking powder.
Fun Additions
This brownie recipe is perfect as is, but totally ready for some fun add-ins if you want to make it your own! Here are a few easy ways to switch things up:
Candy: Mix in 1/2 cup of M&Ms or chopped candy bars instead of the whole chocolate chips.
Nuts: Toss in 1/2 cup of chopped walnuts, pecans, or almonds.
Swirls: Add 1/3 cup of peanut butter, Nutella, or caramel sauce and swirl it into the batter before baking. Trust me, itโs delicious.
Espresso Powder: Stir in 1/2 to 1 teaspoon for a deeper, richer chocolate flavor. A little goes a long way!
The Secret to a Crackly Top
That irresistible crackly top? Itโs all about how you whisk the sugar and eggs after mixing the sugar with melted butter. The key is to create a shiny, thin batter layer that bakes up into a crackly crust. It’s simple, but it makes a difference.
Whisk Like You Mean It: After youโve combined the sugar and melted butter, add the eggs and whisk vigorously for about 1 minute. Youโre aiming for the mixture to lighten in color and look a bit frothy. It should drip smoothly off your whisk in ribbons. Thatโs your sign to stop!
Gentle Hands After Flour: Once youโve added the flour and cocoa powder, switch to a rubber spatula and gently fold everything together. Over-mixing at this stage can knock out the air you just worked so hard to incorporateโand we definitely donโt want that.
Choosing Your Pan
Did you know the pan you use can totally change the texture of your brownies? For the best results, I recommend a 9×9-inch metal pan (not dark). Itโs the sweet spot for those perfect chewy edges and fudgy centers.
Metal Pans: These are your best bet for crispy edges and fudgy centers. If youโre using a dark or non-stick pan, just lower the oven temperature by 25ยฐF.
Glass Pans: Glass heats up a bit slower, so your edges will be softer. Youโll need to add 5โ10 extra minutes to the baking time.
Ceramic Pans: Similar to glass, ceramic pans bake a little slower. Start checking for doneness at the recommended time, but donโt be surprised if they take a few extra minutes.
Line with Parchment Paper
You can lightly grease your pan with a little nonstick cooking spray or butter, and your brownies will still come out great. But if youโre looking for the best results, lining your pan with parchment paper is the way to go. Greasing the pan can sometimes leave your brownies with a slightly greasy feel, and it makes removing them more prone to sticking to the pan.
To line your pan, cut the parchment a little bigger than the pan, leave some overhang on two sides for easy lifting, and secure it with a quick spritz of non-stick spray underneath. Once you try it, youโll see why parchment paper is the way to go!
Scaling the Recipe
Got a crowd to feed or just baking for yourself? This recipe is super flexible!
Half Batch: Cut all the ingredients in half and bake in an 8×4-inch loaf pan. Check for doneness around 20โ25 minutes.
Double Batch: Double everything and bake in a 9×13-inch pan. Youโll need to add a little more timeโstart checking at 35 minutes.
Muffin Tin: Want individual portions? Spoon the batter into a greased or lined muffin tin, filling each cup about 2/3 full. Bake at 350ยฐF for 18โ22 minutes. This is a fun option for parties or easy grab-and-go treats.
Storage Instructions
Store brownies at room temperature in an airtight container for up to 3 days. If stacking, place a sheet of parchment paper between layers to prevent sticking.
To freeze, wrap individual brownies tightly in plastic wrap and place them in a resealable freezer bag or airtight container. Theyโll keep in the freezer for up to 3 months. To thaw, leave them at room temperature for 1โ2 hours or pop them in the microwave for 10โ15 seconds.
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
Wow. I struggle with brownies. Mostly because I have this friend who uses the box mix from Costco and nothing ever turns out as good as that stupid box๐UNTIL NOW! WOW!!!!! THESE ARE SO good!
Excellent. I doubled the recipe and did a half and half with chocolate chips and pecans. I bookmarked it as my go to brownie recipe!
This has been my go to recipe since I found it! It is perfect and rhe best brownie ever!. I swap the melted chocolate for melted mint Aero bars for a mint version and it is divine!
I NEVER leave reviews on recipes – NEVER! However, I couldnโt help myself after making these brownies! Not to toot my own horn but I am a highly skilled baker but have yet to come across a brownie recipe that I loved, one to put in my permanent file – until now. This is THE ONE to go into my permanent file! It is everything the authors claim it to be! It is rich, but not over the top. It is moist. The chocolate chips add texture. Itโs just downright FANTASTIC! Thanks for a GREAT recipe!!!
Yummy in my belly
Oh my gosh! I have finally found the PERFECT brownie recipe! They’re so chocolatey and chewy and every single time they come out with a crackly top! (If yours don’t have a cracked top I recommend whisking the butter, sugar, and egg mixture for longer, this is how you get the cracked top) Thanks for the recipe!
Your tip about mixing the butter, sugar, and egg longer seemed to work. Thank you! Do you know the reason behind this?
with gratitude,
jacqueline
Awesome and delicious recipe!
Moving over to a new recipe book, I decided not to keep my old brownie recipe and started looking for a new one. The old one took 5 eggs! This is the first brownie recipe we tried and I’m happy to say it’s the one I’ll be writing into my new book! It’s SO good! I just melted the butter and chocolate together in a saucepan before mixing with the other wet ingredients–worked great and saved me a step. Thanks for this easy and delicious recipe!
I was wondering if melting together would work. I find it difficult to melt chocolate alone without it drying out. THANK YOU!
Really good and delicious recipies It is one of the best recipie till date
Okay I have to say Iโm a pretty good baker and have made some good brownies but these are just what I love in a brownie. A little chew, the right amount of chocolate, easy to make with simple ingredients. These will be a definite go to recipe.๐๐ผ
This truly is the best brownie recipe I’ve ever found. They were so fudgy and delicious. I will use this recipe from now on.
I rarely leave comments on recipes but these are the best brownies Iโve ever made! Iโll never be able to go back to boxed mixes.
I made this recipe. It made the best brownies, I have ever had. The kids loved them. Clean up was very easy. Next time I am going to add some peanut chips on top. This recipe is a no miss brownie, the best ever.