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Stack of the best brownies on a marble countertop with a white background.
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5 from 20 votes

The Best Brownies Recipe Ever

Make the best fudge brownies recipe at home! These easy, from-scratch chewy fudgy brownies have a shiny crackly top and come together in one bowl. Perfect for beginners with pro tips and variations.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Kosher
Servings: 16
Author: Robyn Stone

Equipment

Ingredients

  • 1 cup (226 g) butter melted
  • 1 cup (84 g) unsweetened cocoa powder
  • 1 cup (213 g) brown sugar
  • 1 cup (198 g) granulated sugar
  • 4 large (200 g) eggs room temperature
  • 1 cup (120 g) all-purpose flour (spoon + level)
  • 1/4 teaspoon (0.58 g) espresso powder optional but recommended
  • 1/2 teaspoon (1 g) kosher salt
  • 2 teaspoons (9 g) vanilla extract

Optional Mix-ins

  • 1 cup (170 g) chocolate chips optional
  • 1 cup (114 g) chopped pecans optional

Instructions

  • Prep. Preheat the oven to 350º F. Line a 9 x 9-inch baking pan with parchment paper to easily lift the brownies from the pan for final cooling and cutting. Set aside.
  • Melt the butter, chocolate, and sugars. Melt the butter in a microwave-safe bowl. Add the cocoa powder and sugars and stir to combine and smooth.
  • Make the brownie batter. Add the eggs, one at a time, stirring after each addition to fully combine into the melted chocolate mixture before adding the next. Continue to stir until smooth and glossy. Stir in the salt, espresso powder, flour, and vanilla extract. Stir until smooth and pour into the prepared baking dish. Fold in any additional mix-ins (optional). Avoid heavy stirring to keep the brownies fudgy.
  • Bake. Bake until the brownies are set, the top is shiny and crackly, and a toothpick inserted into the center comes out with moist crumbs, about 25 to 30 minutes. Cool the brownies in the pan for 5 minutes on a wire rack. Lift the brownies out of the pan by the edges of the parchment paper and cool on the wire rack.
  • Cut and serve. Cut the brownies into 2-inch squares or your preferred size pieces and serve.

Notes

  1. Make-Ahead & Freezing: Batter can be made 1 day ahead and refrigerated. Bring to room temp before baking. Baked brownies freeze well up to 3 months.
  2. Pan Tip: Use a 9x9-inch metal pan for best results. Glass can cause uneven baking.
  3. Room-Temp Eggs: Essential for smooth mixing and the shiny crackly top.
  4. Shiny Crackly Top: Fully dissolve sugars in the warm butter-cocoa mixture and use room-temp eggs.
  5. Doneness: Check at 25 minutes. Toothpick should have moist crumbs — underbake slightly for fudgiest texture.
  6. Substitutions Note: Texture may change slightly with swaps.

Nutrition

Calories: 319kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 195mg | Potassium: 131mg | Fiber: 3g | Sugar: 33g | Vitamin A: 447IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg