The Most Amazing Brownies are the perfect chewy fudge squares of chocolate. You’ll never buy a boxed brownie mix again! You can make these brownies with either baking chocolate or cocoa powder too!
Looking for the perfect brownie recipe? Look no further! I’ve been making these brownies for years and have used them a base for some of my favorite brownie creations like my Oreo Fudge Brownies. Lately I’ve had so many friends ask for my basic brownie recipe I decided it was about dang time to publish just the brownie recipe itself.
MY OTHER RECIPES
These brownies are absolutely perfect. Several years ago my friend Sally had me make a boxed brownie mix for an event. We used a box so they’d all end up the same. Sally laughed when I told her I needed the box directions, not just the bag of mix because it had been so long since I had made a boxed mix. My kids and husband were stunned when they saw the completed box mix brownies. They wondered why anyone would ever eat that instead of homemade. Once you go from scratch, you’ll never be able to go back. It ruins you! Even the best, highest end of brownie mixes just don’t compare
I’ve included two recipes below, one where you use baking chocolate and one that is based off of cocoa powder. Both of them are absolutely fantastic and are really the same recipe. The only difference is where the chocolate flavoring comes from and the amount of fat needed to balance it out. Some people are all about using real chocolate in their brownies, and others love the convenience of cocoa powder so use whichever one suites your fancy!
Watch the video below where I walk you through every step of the recipe.
The Most Amazing Brownies (Baking Chocolate Version)
- 10 tablespoons salted butter, melted
- 6 ounces baking chocolate, melted
- 2¼ cups sugar
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- Preheat your oven to 350 degrees and spray a 9x13 glass pan with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to mix together melted butter, melted chocolate, and sugar.
- Add in the eggs, and vanilla and mix until combined.
- Add in salt, baking powder, and flour and mix until just combined.
- Pour the brownie batter into the prepared pan and bake for 30 minutes. Remove from oven when done. Serve warm or store at room temperature.
The Most Amazing Brownies (Cocoa Powder Version)
- 1 cup butter, melted
- 2¼ cups sugar
- 4 eggs
- 1¼ cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- Preheat your oven to 350 degrees and spray a 9x13 glass pan with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to mix together melted butter and sugar.
- Add in the eggs, and vanilla and mix until combined.
- Add in cocoa powder, salt, baking powder, and flour and mix until just combined.
- Pour the brownie batter into the prepared pan and bake for 30 minutes. Remove from oven when done. Serve warm or store at room temperature.
Byul Hutchinson says
Have only made brownies right once. Every other time they have come out like bricks. Hoping to try your recipe and make brownies again. Thank you! Love your videos.
Elsa Poblacion says
Should we use glass pans? Can’t we use tins?
Rachel Farnsworth says
You can. If you watch the video I explain why I use glass pans and the difference it makes.
Debbie Flanagan says
Can you please tell us where you get all your delicious recipes? Everything you make looks delicious
Rachel Farnsworth says
Some come from my own head, others come from hours and hours in the kitchen testing and perfecting them, some are based off of recipes I started making more than a decade ago, and some are based off of recipes I’ve come across here and there and decided to experiment with. I don’t get them from anywhere per se, except countless hours of research and experimenting.
Brenda McAdam says
My brownies puffed up about 1″ over the 9 x 9 inch pan I baked them in. What did I do wrong?
Rachel Farnsworth says
Yup, that sounds about right. They inflate a bit in the oven with the chocolate version in a 9×9 pan, but they should settle back down.
Stephanie says
Try greasing only the BOTTOM of the pan. Brownies need to be able to stick to the side of the pan as they bake. That way, you should get an even, flat top. Try it out in a 9×13-inch pan and see what you think.
Jon says
For the cocoa powder version, are you using plain old powdered cocoa or could you use dutch process cocoa?
Rachel Farnsworth says
Yes, plain cocoa powder. Dutch process doesn’t work quite as well in this recipe.
Barbara says
can you use unsweetened cocoa powder
Rachel Farnsworth says
Unsweetened cocoa powder is what the cocoa powder version of the recipe calls for. Sweetened cocoa powder is rarely used in baking.
Michelle says
Have you ever tried half cocoa powder and baking chocolate? If possible, what are the measurements?
Rachel Farnsworth says
That’s actually some complicated calculations and I haven’t tried it so I can’t be sure.
Holly says
I am an inept baker and these still turned out great. I am throwing out my old brownie recipe because these are much better.
Radiya says
How do you get your brownies out the pan and cut perfect brownies, mine gosh I’ve never been able to get them out the pan and even when I cut them they never perfect!!
Rachel Farnsworth says
You have to wait until they are completely cooled. Homemade brownies are easier to cut than the ones made from a box mix.