The BEST Brownies

9 servings
45 min

These are THE BEST HOMEMADE BROWNIES on the planet!!! They are fudgy and chewy in the middle with the perfect shiny crust on top. All made in one saucepan! You might never buy boxed brownies again.

These are without a doubt the MOST DELICIOUS homemade brownies!!! They are fudgy and chewy in the middle with the perfect shiny crust on top. Brownies have been my favorite dessert for as long as I can remember. There are so many ways to make brownies and just as many ways to serve them. I’ve often resorted to high quality boxed brownies such a Ghirardelli because they make the perfect brownie quickly. No need for that anymore because this recipe is amazing! These brownies are just as good as the high quality boxed brownies and it’s all made in one saucepan within a few minutes plus 30 minutes to bake. This recipe contains both semisweet chocolate and unsweetened cocoa powder. I have another brownie recipe called Easy Brownies that does not contain unsweetened cocoa powder, only the chocolate. So, if you are out of unsweetened cocoa powder or it’s not sold where you live, I recommend making my Easy Brownies recipe.


INGREDIENTS TO MAKE THE BEST BROWNIES






  • Unsalted butter, cut into small cubes
  • Semisweet chocolate bar, chopped
  • Granulated sugar
  • Large eggs
  • Pure vanilla extract
  • All-purpose flour
  • Unsweetened cocoa powder
  • Salt
  • Semisweet chocolate chips
  • Dark chocolate chips

HOW TO MAKE THE BEST BROWNIES






  • Preheat the oven to 350°F (177°C).
  • Grease a 8-inch (20.32-cm) square metal baking pan and line with parchment paper.
  • In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
  • In a medium saucepan over low heat, combine the butter and chopped chocolate, stirring continuously until melted, for about 4 minutes.
  • Remove from heat.
  • Stir in the granulated sugar, eggs, and vanilla; mix until combined.
  • Sprinkle the flour mixture over the top of the chocolate mixture and stir until combined.
  • Stir in the chocolate chips.
  • Pour into the prepared baking pan.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs (almost clean).
  • DO NOT OVERBAKE!
  • Transfer to a wire rack to cool completely, about 30 minutes.
  • If using parchment paper, lift out of the pan and cut into 2 ½-inch (6-cm) squares.
  • Makes 9 large squares.


TO DOUBLE THE RECIPE: Double the ingredients and pour into a 9×13-inch (23×33-cm) glass or metal baking pan. Bake for 30 minutes or until a toothpick inserted in the middle comes out with moist crumbs (almost clean). Makes 12 large squares.

NOTES






  • Store at room temperature in an airtight container for up to 4 days.
  • Freeze for up to 3 months. 
  • Optional: 2/3 cup good quality semisweet chocolate chips can substitute the 4 oz (113 g) semisweet chocolate bar. 

IF YOU LIKE THIS RECIPE, THEN TRY MY OTHER CHOCOLATE RECIPES:






  • Easy Brownies
  • Chocolate Turtle Cookies
  • Chocolate Peanut Butter Cookies
  • Chocolate Chip Cookies
  • Coconut Macaroons
  • Banana Bundt Bread
  • Hershey’s Chocolate Cake
  • Chocolate Whipped Cream Frosting

Recipe details

  • 9  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min

Ingredients


  • 10 Tbsps (142 g) unsalted butter, cut into small cubes
  • 4 oz (113 g) semisweet chocolate bar, chopped (*see notes)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 tsp pure vanilla extract
  • ¾ cup (95 g) all-purpose flour, sifted
  • ¼ cup (25 g) unsweetened cocoa powder, sifted
  • ¼ tsp salt
  • ½ cup (85 g) semisweet chocolate chips
  • ½ cup (85 g) dark chocolate chips

Instructions


Preheat the oven to 350°F (177°C). Grease a 8-inch (20.32-cm) square metal baking pan and line with parchment paper. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
In a medium saucepan over low heat, combine the butter and chopped chocolate, stirring continuously until melted, for about 4 minutes. Remove from heat. Stir in the granulated sugar, eggs, and vanilla; mix until combined.
Sprinkle the flour mixture over the top of the chocolate mixture and stir until combined. Stir in the chocolate chips. Pour into the prepared baking pan.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. DO NOT OVERBAKE! Transfer to a wire rack to cool completely, about 30 minutes. If using parchment paper, lift out of the pan and cut into 2 ½-inch (6-cm) squares. Makes 9 large squares.

Tips

  • Store at room temperature in an airtight container for up to 4 days.
  • Freeze for up to 3 months.
  • Optional: 2/3 cup good quality semisweet chocolate chips can substitute the 4 oz (113 g) semisweet chocolate bar.
The Grove Bend Kitchen
Want more details about this and other recipes? Check out more here!
Go

Comments and Reviews

Your ...
Next