The Best Brownies

filed under: Brownies on May 8, 2018
  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • Look no further for the perfect brownie.  These brownies have the signature brownie cracked top, a dense, fudge-like interior, and a rich and delicious flavor. This recipe rivals my famous Homemade Brownie Mix Recipe, and both are crowd pleasers! (If you truly want the moistest brownie known to man, try my Zucchini Brownies too!)

    Brownies

    The Best Brownies

    I know, saying these are the “best brownies” is a badge of honor that I am claiming for myself.  I have made a lot of brownies, I mean A LOT.   This is by far my favorite version so I feel like I’ve earned it.  You can search high and low for the right combination, or you can stop here and follow the directions.  I’m giving away the secret recipe today folks.

    Brownie Recipe

    What Makes This Brownie Recipe So Good? (AKA Secret Ingredient)

    The secret?  Coffee.  Pour yourself a cup and continue reading.  I will explain it here.

    Whether you like coffee or not, caffeine does something amazing to brownies.  Caffeine (specifically in dark coffee or expresso) enhances the flavor of chocolate and boosts the richness of the brownie without adding a coffee flavor.  So simply put, the coffee makes your brownies taste brownier.  Science.

    If you don’t want to use coffee I don’t recommend using this recipe. Try my Homemade Brownies if you wish to avoid coffee.

    Brownie Recipe

    History of the Brownie

    It is said that the brownie originated in America in the 1900s. The myth is that it was a mistake… forgotten baking powder in a cake or the accidental addition of melted chocolate to biscuit recipes, but no matter. Brownies today are meant to be eaten with your hands, more of a finger food than cake. The modern definition of a brownie is a “bar” not technically cake. However, there are so many recipes for brownie bars and cake-like brownies that I think everyone is right. I prefer a fudgy brownie so often need a fork just to get it to my mouth! 😉

    Tips and Tricks for the Perfect Brownie Recipe

    • These brownies get most of their flavor from the chocolate so I recommend using high-quality dark chocolate and not chocolate chips.
    • You can upgrade this recipe with mix-ins, swirls, and frosting for special occasions.
    • Don’t overbeat the batter once the flour is added. Just beat until all the flour is incorporated and no flour pockets remain.
    • All ovens are different so I recommend to always check with a wooden skewer or toothpick for doneness.
    • Don’t over-bake the brownies! You want the skewer to have a few moist crumbs attached.
    • Let the brownies cool in the pan to room temperature then transfer the pan to the fridge for one hour or overnight to make cutting them into perfect squares easier.
    4.6 from 15 votes
    The Best Brownies
    Prep Time
    25 mins
    Cook Time
    25 mins
    Total Time
    50 mins
     

    One of my favorite brownie recipes!

    Course: Dessert
    Cuisine: American
    Keyword: Brownies
    Servings: 9 people
    Author: Amanda Rettke
    Ingredients
    • 3/4 cup (150 g) sugar
    • 3 tablespoons (32.6 g) butter unsalted
    • 3 tablespoons coffee
    • 1 1/2 cups (265 g) chocolate morsels or chunks, semi-sweet
    • 2 eggs room temperature
    • 1 teaspoon vanilla
    • 1 cup (120 g) flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1/4 cup chocolate chunks, for sprinkling on top
    Instructions
    1. Preheat the oven to 325°F.

    2. Brew a cup of coffee. You will only need 3 tablespoons in this recipe. (Enjoy the rest!)

    3. In a medium saucepan, combine the sugar, butter, and coffee. Cook over medium heat until boiling.

    4. Remove from heat and stir in chopped chocolate until melted and smooth.

    5. DON'T BE WORRIED if chocolate looks like it's seized, it will relax when the egg is added.

    6. Mix in the eggs and vanilla.

    7. Add the flour, baking soda and salt. Mix until just combined. (Don't overmix)
    8. Pour into a parchment lined 8x8 pan, sprinkle with chocolate (optional).

    9. Bake 20-25 minutes. Start checking at 18 minutes if you want OOEY GOOEY brownies!

    Recipe Video

  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Andrea says:

    Am i able to use my 9×9 pan for this? If so what changes should i make to the time cooked?

  • Sarah says:

    I love trying and searching for the best brownie recipe. I was surprised to see no cocoa powder. Can you use half flour and half cocoa powder in this recipe? I am a chocolate fanatic so the chocolatier, the better! Can’t wait to try this!

  • Linda says:

    I like how easy it is to get your recips

  • Don't Pass on Dessert!