BEST Brownies Recipe
These are ultra-fudgy, chocolate-forward brownies made with melted unsweetened baking chocolate, butter, cocoa, and eggs for a rich, dense texture. They bake quickly in about 25–35 minutes—bake 25 minutes for very fudgy brownies or longer for a firmer, less fudgy result.
Equipment
- 9×13-inch pan
- aluminum foil
- nonstick cooking spray
- large microwave-safe bowl
- spatula or wooden spoon
Ingredients
- 4 ounces unsweetened baking chocolate 113g, chopped
- 1 cup unsalted butter 226g, sliced
- 2 2/3 cups granulated sugar 332g
- 1/4 cup unsweetened cocoa powder 20g
- 4 large eggs large
- 1 teaspoon vanilla extract 5ml
- 1/2 teaspoon salt
- 1 1/3 cup all-purpose flour 165g
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray the foil with nonstick cooking spray.
- Place the chopped unsweetened baking chocolate and sliced unsalted butter in a large microwave-safe bowl. Heat on high in 30-second increments, stirring between each, until the chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
- Stir the granulated sugar and unsweetened cocoa powder into the melted chocolate and butter using a spatula or wooden spoon. Stir in the eggs and vanilla extract, then stir in the salt. The mixture will look grainy at first but should be smooth after mixing.
- Stir in the all-purpose flour carefully until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 25-35 minutes, or until the top is no longer glossy and a toothpick inserted 2 inches from the side of the pan comes out with just a few crumbs. Cool completely in the pan before slicing. (The recipe author prefers 25 minutes for a very fudgy texture; bake longer if you want less fudgy brownies.)
Notes
Recipe Notes
Tip: add 1 1/2 cups of chocolate chips or chopped nuts to the batter after stirring in the flour or frost with chocolate frosting.