Best-Ever Brownies

This recipe for the Best-Ever Brownies turned out a batch of gooey, fudgy, irresistible brownies. If these aren’t the absolute best, they’re darn close!

Easy to make, rich and chocolaty, this Simple Brownie Recipe is an easy way to get your chocolate fix!

Why You Must Make

Did I need another brownie recipe on my blog? I checked the labels in the right-hand column of this site. There were 43 recipes tagged “brownies.” Wow. Could these be any better or any different from the other 42 I’ve tried? Why, yes, these are special. And they do stand out among the scads of brownie recipes out there?

• These brownies have 2 types of chocolate, making them perfect for chocolate lovers.
• They’re baked in a 9 x 9-inch pan, so you won’t be overwhelmed with leftovers.
• You can always add toasted chopped nuts or chocolate chips to the batter before baking.

Keys to Making These Unique Fudgy Brownies 

• PRO-Tip: I used semisweet chocolate instead of bittersweet, since I prefer a less intense chocolate flavor; these two types of chocolate are interchangeable when baking. The original recipe called for bittersweet, so you may prefer that.
• Others in the group had trouble with the baking time; I baked mine in a metal pan and added 5 minutes to the cooking time. They took just over 30 minutes. Much longer than that will change the texture of the finished brownies.
• PRO-Tip: To get the cleanest, neatest cut, chill your brownies before slicing. Then wipe the knife off as needed. You can even dip your knife in very hot water, then dry it off before slicing.
• PRO-Tip: When you start smelling the delicious aroma of baked brownies, you will know they’re almost finished. They should start to pull away from the sides of the pan, and you can check the center with a toothpick. If there’s batter on it, bake them longer. If there are a few moist crumbs, they’re done.

Ingredient Notes

• Kitchen Staples – Flour (sifted), Salt, Sugar
• Unsalted Butter – Plus, you will add salt to the batter, as salt is a flavor enhancer.
• Unsweetened Chocolate (affiliate link) – Coarsely chopped.
• Bittersweet Chocolate (affiliate link) – Coarsely chopped. If you prefer slightly more intense chocolate flavor, use bittersweet chocolate; I swapped it out for semisweet chocolate. The two are interchangeable.
• Vanilla Extract (affiliate link) – Use real vanilla extract, not artificially flavored, for the tastiest results.
• Eggs – Use large eggs; have at room temperature for easier incorporation. I like to set them in a bowl of very warm, not boiling water, to get the chill off.

Bill was thrilled with these fudgy brownies, as was my book club when I hosted this month. I was immediately asked for the recipe. When I mentioned their name, Best-Ever Brownies, I got nods of agreement. These are a MUST try for you folks who prefer fudgy over cake-like brownies.

Recipe first shared in 2012; updated in 2026.

You May Also Like:

• Chocolate Chip Cookie Dough Brownies
• Brownies with Reese’s Chunks
• Frosted Brownies
• Check out my Homemade Chocolate Recipes for more brownies, cookies, cakes, and pies.

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The Recipe:

Best-Ever Brownies

Prep Time 20 minutes

Cook Time 28 minutes

Total Time 48 minutes

Yield 16 brownies

Terrific fudgy brownies from Baking with Julia by baker, Rick Katz.

5.0 Stars (9 Reviews)

Ingredients

• 1 ¼ cups sifted all-purpose flour
• 1 teaspoon salt
• 2 sticks (8 ounces) unsalted butter
• 4 ounces unsweetened chocolate, coarsely chopped
• 2 ounces bittersweet chocolate, coarsely chopped
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 4 eggs

Instructions

1. Center a rack in the oven and preheat the oven to 350º.
2. Sift the flour and salt together and set aside.
3. Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate does not scorch.
4. Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl.
5. Put the remaining 1 cup sugar and the eggs into the bowl of a mixer and whisk by hand just to combine. Slowly, pour half the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
6. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are pale, thick, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients.
7. Pour and scrape the batter into an unbuttered 9-inch square glass or ceramic pan. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.
8. Cut into the center at about the 23-minute mark to see how they are progressing. They will be perfect if they are just barely set and still gooey. Cool the brownies in the pan on a rack. Cut into bars and serve.
9. The brownies will keep, covered, for 2-3 days at room temperature and can be frozen for up to a month!

Recommended Products

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• Bittersweet Chocolate
• 
  3 cup sifter
• 
  9 x 9-inch USA Baking Pan

Nutrition Information:

Yield:

16

Serving Size:

1 brownie
Amount Per Serving: Calories: 232Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 164mgCarbohydrates: 36gFiber: 2gSugar: 25gProtein: 4g

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