This recipe is the result of rigorous testing with over 100 taste-testers. It’s the ultimate fudgy brownie recipe with that signature crackly top. With melted chocolate and whole chocolate chips mixed in, this one is for the chocolate lovers!

For a more chewy, fudgy brownie, try our Most Amazing Brownies recipe.

Why Our Recipe

  • Taste tested by over 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.
A hand placing a brownie with a bite out of it onto a stack brownies from The Best Brownie Recipe Ever.

We conducted a blind taste test on our live show involving a showdown against the 12 most popular boxed mixes. We started with our old homemade brownie recipe, which we thought would win for sure, but alas, it 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. The verdict? This new and improved brownie recipe won hands down!

Ingredient Notes

Overhead view of measured out flour, sugar, cocoa powder, chocolate chips, eggs, butter, and salt.
  • 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 at room temperature for easy mixing.
  • 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 Hershey’s unsweetened cocoa powder in this recipe. We tested Guittard red Dutch process and Ghirardelli unsweetened cocoa powder, both of which worked well, but Hershey’s 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.

Customize With Mix-Ins

Listen, this is the perfect base brownie recipe, but that doesn’t mean you can’t mix it up with some traditional and less traditional items to add in.

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, it’s delicious.

Espresso Powder: Stir in 1/2 to 1 teaspoon for a deeper, richer chocolate flavor. A little goes a long way!

A collage of process shots to show step-by-step how to make brownies.

The Secret to a Crackly Top

That irresistible crackly top? It’s 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 you’ve combined the sugar and melted butter, add the eggs and whisk vigorously for about 1 minute. You’re aiming for the mixture to lighten in color and look a bit frothy. It should drip smoothly off your whisk in ribbons. That’s your sign to stop!

Gentle Hands After Flour: Once you’ve 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 incorporate, and we definitely don’t want that.

The Right 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). It’s 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 you’re using a dark or non-stick pan, just lower the oven temperature by 25°F.

Glass Pans: Glass heats up a bit slower, so your edges will be softer. You’ll need to add 5–10 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 don’t 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 you’re 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 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, you’ll 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 20–25 minutes.

Double Batch: Double everything and bake in a 9×13-inch pan. You’ll need to add a little more time—start 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 350°F for 18–22 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 for up to 3 months. To thaw, leave them at room temperature for 1–2 hours or pop them in the microwave for 10–15 seconds.

Take your brownies over the top…

I’ve made this recipe about 4 times and it turns out so yummy! I did use Ghirardelli dutch processed cocoa powder and it turned out so good. Ty SAHC for another great recipe 😊

– Cynthia
See More Reviews

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, our Facebook Page, or right here on our website with their corresponding recipes.