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.
Not gonna lie me and my Niece’s were so bored today and this Recipe saved my butt know this is there favorite thing to do when I come over.
Hello…I don’t like brownies at all..never have, never will..its just not my thing BUT,every time I have to make it, this is the recipe I use and I have to say, family and friends can’t thank me enough..they run out of adjectives to describe how good and delicious it tastes…so this is my favourite recipe to go by..thank you for sharing..
seriously can’t stress enough how good these brownies are. i’ve been making them for (2? 3?) years, and they’re always a hit. i add caramel coffee syrup instead of vanilla, and it’s insane. shockingly good when served cold, just slightly undercooked.
100/10!!! make these!
Our family thinks these really are the best brownies ever. Fudge-like consistency, once cooled…though sometimes we can hardly wait until they’re cool to eat them! Once they’re cooled, we can’t stop eating them. They’re gone in a day! This is the only recipe we use now.
Perfect! Dark chocolate Callebaut instead of milk chocolate. No extra chocolate chips, but I added chopped pecans, some cinnamon, Chile ancho and Chile pasilla for a Mexican tint. Replaced 40 grams of the butter with grape seed oil.
This is the best brownie recipe ever. Moist, chewy and full of chocolaty goodness. My husband’s favorite recipe *WAS* the vg Hershey chocolate cake. He now prefers this brownie recipe over the cake recipe. I’m making this for the second time this month since we are having a Memorial Day cold front.
Hello , I have a question?.. Can i make this in 8×8 square pan?.. i really would like to make this. My grandson loves brownies and ask if I could make him some brownies!?.. I’ve never made brownies before.. Thank you!
Yes, you’ll just need to add time to the total baking time to account for the thicker brownies. It should take 35-40 minutes.
Amazing! Easy recipe to follow.i used a different pan size so my cook time was less but the taste of these- chocolate heaven!
Gonna add another 5-star review for this recipe. Made it with Lindt dark chocolate and added milk chocolate chips. My 1st time making brownies and it turned out so good with a scoop of vanilla ice cream. Keeping this recipe for sure.
Sorry. These are not the best brownies I have ever made. The crown belongs to The Ghirardelli Triple Chocolate Brownie Mix. I have been making these brownies for several years now and haven’t tasted anything as good. I must admit it is getting more and more difficult to find the Ghirardelli brand in Canada but I persevere. These are so easy to make that even my husband can produce a remarkable batch. No icing needed. They are great as Christmas gifts in a 7 x 11 inch pan. Just remember to underbake them at 325 degrees F for 25 to 30 minutes, I partially freeze them before slicing.
Amazing. You know they’re good when they’re still fudge 2 days later. Tastes good hot and warm and cold.