This is it—the only homemade brownie recipe you will ever need. If you are looking for that perfect balance of a fudgy center, chewy edges, and that shiny, crinkly top, look no further.
While I often use this recipe as a reliable brownie base for more elaborate desserts (like Peanut Butter Brownies or Pecan Pie Brownies), it is absolutely stunning on its own.
Say goodbye to boxed mixes. These brownies are rich, decadent, and easy to make from scratch.
Ingredients for Brownies from Scratch
You likely have most of these ingredients in your pantry already. Here is what makes them work:
- Butter: Unsalted butter allows you to control the salt level. It must be melted to create that dense texture.
- Chocolate: I recommend using a high-quality chocolate bar chopped up, or high-quality chips (like Ghirardelli).
- Cocoa Powder: Use Dutch-processed cocoa for a darker color and smoother flavor.
- Sugar: Standard granulated white sugar.
- Eggs: The binding agent that gives structure.
- Flour: All-purpose flour works best here. Be careful not to over-measure!
- Vanilla & Salt: The flavor enhancers. Never skip the salt—it cuts through the sweetness of the chocolate.
Hot Tips
- Don’t Overmix the Batter: Overmixing the batter can lead to tough and dry brownies. Mix the ingredients until they are just combined.
- Use The Right Pan Size: Using a too large pan can lead to thin, dry brownies. A 9×13 pan is best for for this recipe.
- Don’t Overbake the Brownies: Overbaking can lead to dry and crumbly brownies. Check the brownies for doneness a few minutes before the recommended baking time. Use a toothpick to check.
- Let The Brownies Cool: Allow the brownies to cool completely before you start slicing them. It will ensure that the brownies hold their shape and neat appearance.
- Flavor Variations: You can try using different nuts, such as almonds or walnuts, or add other flavorings, such as maple syrup or bourbon, to create unique and delicious variations of brownies.
The BEST Brownie Base Recipe
Ingredients
- 10 oz (283g) semi-sweet chocolate chips
- 4 oz (113g) unsweetened chocolate coarsely chopped
- 1 cup (227g) unsalted butter at room temperature
- 6 tablespoons (35g) cocoa powder
- 6 large eggs
- 2–1/4 cups (450g) sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 cups (270g) all-purpose flour
Instructions
- Line a 9×13 pan with aluminum foil or parchment paper and spray with cooking spray.
- Combine chocolate and butter and set over a pan of simmering water.
- Heat, while occasionally stirring, until butter and chocolate are melted and smooth.
- Remove from heat.
- Whisk in cocoa powder.
- Whisk together the eggs, sugar, salt, and vanilla in a separate bowl.
- Add the chocolate mixture and mix well.
- Fold in the flour with a spatula until incorporated and no dry streaks remain. They are excellent without any additions, but if you want to add walnuts or extra chocolate chips for texture, do so now and gently fold them in.
- Spread into the prepared pan in an even layer, bake at 350F, and set time for 35 minutes.
- Remove from oven and leave to cool completely.
Enjoy!
Common Brownie Questions (FAQ)
What is the secret to fudgy brownies? The secret is the fat-to-flour ratio. Fudgy brownies have a higher amount of fat (butter and chocolate) and less flour than cakey brownies. We also leave out baking powder, which would make them rise and become airy.
Why don’t my brownies have a crinkly top? If your brownies come out with a dull, matte top, it usually means the sugar wasn’t fully dissolved. Make sure your butter/chocolate mixture is warm when you add the sugar, and whisk it vigorously before adding the flour.
Glass vs. Metal Pan: Which is better? For brownies, a light-colored metal pan is superior. Glass conducts heat unevenly and takes longer to heat up, which can lead to over-baked edges and a raw center. A metal pan ensures even baking and sharp corners.
Can I freeze these brownies? Yes! This brownie base freezes beautifully. Let them cool completely, slice them, and wrap them tightly in plastic wrap and then foil. They will stay fresh in the freezer for up to 3 months.
