Looking for the best brownie recipe? Yes, really. This from scratch recipe is everything: Fudgy, chewy and with that awesome brownie crackle on top!
This post contains affiliate links and we earn a commission for purchases made after clicking through.
I love a good brownie! It has to be thick and fudgy and with that signature crackly top – I mean, you can’t call it a brownie otherwise 😉 My recipe is made with just a little bit of flour, lots and lots of actual melted chocolate (way better than just cocoa powder!!) and plenty of nuts and chocolate chunks – because more is most definitely more when it comes to brownies!
How to Make Brownies from Scratch:
Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.
When you make brownies, there are two things you absolutely MUST do for the perfect fudgy treat: Measure out the correct amount of flour, and avoid overbaking the brownies.
Otherwise you may end up with a pan of dry brownies… And that’s just sad.
Key Steps to the Best Homemade Brownies:
- Melt the chocolate and butter: I melt the chocolate and butter together because it saves a step! Just place them together in a bowl and melt using your favorite method. I recommend either CAREFULLY using the microwave (melt in short bursts and stir in between, or you’ll have a sweet explosion). OR use the double-boiler method. Then set aside to cool for a few minutes (don’t let it get thick/solid again though!).
- Cream the wet ingredients: Before you add the melted chocolate/butter, you need to cream the remaining wet ingredients together. Add eggs, sugar (yep, totally wet), vanilla extract and salt to a medium bowl and beat until creamy, light and fluffy. This works best with a hand-mixer with the beater attachments.
- Add the melted chocolate: First, only add a few spoonfuls of the chocolate mix to the egg mix and beat in well on medium-low speed to temper the eggs (so that they don’t cook from the hot chocolate – or you’ll have scrambled egg brownies). Then add the remaining chocolate while beating continuously.
- Finish the batter: Finally, sift the flour and cocoa powder over the chocolate mix. Beat in on low speed, then fold in the chopped pecans and chocolate chunks.
- Bake the brownies: Pour the batter into a lined 8×8 or 9×9 inch pan. Bake in the preheated oven at 300°F (yes it’s low, but these bake low and slow for the perfect fudginess) for around 35 minutes, or until set. The exact baking time will depend on how you like your brownies – very fudgy or more set.
FAQs for the Best Brownie Recipe:
How to make fudgy brownies:
Fudgy brownies have more fat to turn out dense and chewy. Here, you’ll be using butter and melted chocolate as your fats.
We’re also not using baking powder (yes, that’s correct in the recipe!) because we want the brownies to stay as dense and fudgy as possible.
Finally, make sure you’re measuring out the correct amounts of flour and cocoa powder (spoon the ingredients into a measuring cup until very full, then level with a knife – it is not recommended to use the measuring cup to scoop ingredients like flour in baking, because you easily scoop a lot more than you actually need.)
And don’t overbake the brownies! They will look underdone when they come out of the oven, and that’s exactly right.
How to tell if brownies are done:
It can be hard to tell when fudgy brownies are done.
You don’t want a toothpick inserted into the middle come out CLEAN like it would for cakes, but you don’t want any wet/liquid batter on it. It should have some brownie fudge stuck to it.
If you want to get very precise, use a kitchen thermometer to test the brownies for done-ness. Very fudgy brownies are usually done at around 170°F, more baked through ones at around 180°F (Source). (Eggs are pasteurized at 140°F so at 170°F internal temperature, there shouldn’t be any raw egg left.)
How to cut brownies:
Let the brownies cool in the pan on a wire rack for 30-60 before slicing them.
To slice, use a sharp knife. It helps to rinse the knife under hot water (then dry it off quickly before using) for neater slices.
For 9 brownies, cut the brownies into 3 rows widthwise and lengthwise.
For 12 brownies, cut the brownies in half widthwise and lengthwise, then cut each half in half again (does this even make sense, ha).
How long do brownies last?
Homemade brownies last for 3-4 days at room temperature (I mean, technically – I wouldn’t know, they vanish much faster around here).
How to store brownies:
To make sure your brownies stay fresh, place them in an airtight container with the lid on, or cover them plastic wrap to keep them from getting dry.
Keep the container on the counter.
Can you freeze brownies?
Brownies freeze very well.
Wrap the brownies individually in plastic wrap first (this helps prevent freezer burn; but it also helps so the brownies don’t stick together), then place them in a freezer-friendly bag or container. Label with the name and use-by date (freeze for up to 3 months), then place in the freezer.
How do you defrost brownies?
To defrost the brownies, take as many as you need out of the freezer bag/container, unwrap and place on a wire rack on the counter.
Defrost on the counter for a few hours, until thawed completely. You can warm them in the microwave for a few seconds for that freshly-baked taste!
Should brownies be served hot or cold?
It’s pure preference if you serve brownies warm or cold. They go really well with a scoop of vanilla ice cream when they’re served warm!
Grab the best brownie recipe here:
The Best Brownies Recipe
- 10 oz semi-sweet baking chocolate
- 6 tablespoons butter
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup pecans roughly chopped
- 1/2 cup chocolate chunks any you like – semi-sweet, milk, white… or a mix!
- Prep: Preheat the oven to 300°F and line a (8×8 inch to 9×9 inch) baking pan with parchment paper.
- Melt chocolate: Place the chocolate and butter in a bowl together and carefully melt in the microwave or using a double-boiler.
- Cream wet ingredients: Cream the eggs, sugar, vanilla extract and salt together in a medium mixing bowl. Add a few spoonfuls of the melted chocolate mix and quickly whisk it in to temper the eggs, then add the remaining chocolate mix and whisk in until smooth.
- Finish brownie batter: Sift the flour and cocoa powder on top of the creamed mix, then fold in. Fold in the pecans and chocolate chunks.
- Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, depending on how fudgey or set you like your brownies.