This best brownie recipe is rich, fudgy, and chewy. A homemade treat that is easy to make with just a few ingredients.
Over the past year, I have made several bar desserts that have a brownie base. Some of these brownies have included cocoa, some have included a half cup of butter, and others have required a full cup of butter. There are so many variations …. I decided to spend a weekend comparing different brownie recipes to find which one I thought was the best.
As you can imagine, I ended up making a lot of brownies. I ended up narrowing it down to three recipes and had my therapy co-workers, as well as my family help identify which one was their top choice as well.
My first test brownie is a recipe from Cafe Delites.
My second test recipe is from a site called Modern Honey. The recipe is called “Better than a Boyfriend Brownies”.
My third brownie recipe is from my site and is a compilation of several different recipes I’ve tried over the past year.
Regardless of which baking site you look at, the key to making great tasting brownies is to make sure you don’t over bake the brownies. All of these recipes recommend baking for a minimum amount of time with a goal of being slightly underdone in order to achieve that extreme fudginess.
Are you curious about the results? I didn’t reveal to the taste testers the actual names of the brownies. They were simply referred to as brownie 1, 2, and 3. Most people ended up ranking the Café Delites brownie as their #3 choice. This is a great tasting brownie. When I say intensely chocolate, I’m not kidding. It has an intense dark chocolate flavor. One coworker said this brownie reminded her more of fudge than a brownie. This recipe was made in a 9 x 9 inch pan instead of a 9 x 13 pan to achieve thicker brownies.
Most people ranked the Modern Honey brownie as their #1 pick with the Becky’s Baking Delight brownie sometimes being a toss up between #1 and the #2 spot. The Becky’s Baking Delight brownie was thinner in appearance (only used 1/2 cup of butter originally) and it seemed like more people preferred the thicker brownie.
So how did I come up with this best brownie recipe? I went back and made several more batches of brownies combining the best of these recipes. It’s a matter of finding the right balance of flour, cocoa, and butter. It’s also surprising to see what a difference using melted butter versus softened butter will make.
Here’s how to make these brownies:
In large bowl, melt the butter and one cup of the chocolate chips in the microwave in thirty second increments, stirring inbetween until chocolate has melted. (should take about one minute, twenty seconds).
Add in granulated sugar and brown sugar. Stir by hand. Batter will be grainy. Add in eggs, one at a time followed by vanilla extract, continuing to stir until well blended.
Add in flour, cocoa powder, and salt. Blend ingredients with large spoon for 1 – 2 minutes.
Spread batter into a lightly greased or parchment-lined 9 x 13 inch baking dish. Sprinkle remaining chocolate chips on top of brownie batter.
Bake at 350 degrees for 26 – 28 minutes. Toothpick inserted into center should come out slightly wet or with a few moist crumbs. If you want more of a cake like brownie, proceed to cook a little longer (up to 30 minutes).
Remove to wire rack to cool and then cut into squares.
Best Brownie Recipe
This homemade brownie recipe is fudgy and chewy with a rich, cocoa flavor. Easy to make with just a few simple ingredients.
- 1 1/4 cups semisweet chocolate chips, divided
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs, room temp
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp salt
Preheat oven to 350 degrees F. Line 9 x 13 inch baking dish with parchment paper and lightly grease.
2. In large bowl, melt butter and one cup of semisweet chocolate chips in microwave for one minute, twenty seconds. Make sure to stir at thirty second increments.
4. Add in granulated sugar and brown sugar. Stir until combined. Batter will be grainy and thick. Add in eggs, one at a time followed by vanilla extract. Stir until well blended.
5. Add in flour, cocoa powder, and salt. Blend with large spoon for 1 – 2 minutes and then spread batter into prepared pan, smoothing out as needed with spatula.
6. Sprinkle remaining 1/4 cup of semisweet chocolate chips over top of batter.
8. Bake for 26 to 28 minutes. Start checking on brownies at 26 minute mark. Toothpick inserted into center should come out only slightly wet to moist crumbs.
9. Remove pan to wire rack to cool. Cut into squares.