Insert heavy sigh. These are the best brownies ever. Fudgy, gooey, chewy, decadent, rich, and so incredibly easy to put together. If you could encapsulate love into a recipe, this is it. This is love. Chocolate is what I crave the most when my sweet tooth kicks in, because chocolate never fails me. These brownies will not fail you. I want you to start keeping unsweetened chocolate in your pantry for this very reason, because you will absolutely make these brownies again and again.
Although I’m not being paid to promote Baker’s Premium Baking Bars, I like to show you guys what to use from time to time because some of you may never know. This brand is at every single Walmart I’ve been to, so it should be very easy to find and very inexpensive. Amazing quality, smooth texture, you will buy a ton of these for your future best brownies ever. You can use any brand of chocolate you choose, but again, these are easy to find and very easy on your pockets.
If you’re anything like me, and you enjoy a chewy fudgy brownie with that signature crackle top, these are the best brownies ever. Feel free to swirl gobs of salted caramel through the batter just before baking, or a good cheesecake mixture, peanut butter, Nutella — you name it.
I’m using both semi-sweet and unsweetened chocolate for this recipe, please don’t alter this part! You can use any brand, but this particular brand is widely available at every Walmart, so it’s super easy to find in the baking aisle.
Chop the 4 ounce bar in half, and save the other half for another batch of brownies.
Chop that half into tiny itty bitty pieces, the finer it’s chopped, the easier and faster it’ll melt.
Whisk whisk whisk!
Until completely smooth like this.
Immediately dump the chopped unsweetened chocolate into the mixture, and whisk to melt and combine.
It should be smooth, thick, and velvety like this. Your chocolate should be completely melted.
Pour in the vegetable oil
Whisk this as best as you can. Because of the high volume of fats, it’s going to separate and look a little funky.
See, it looks funky and wrong. But don’t freak out, this is how it’s supposed to look.
Add the eggs and egg yolks, and a splash of vanilla.
Once you start whisking the eggs into the fatty chocolate mixture, it will start to coagulate and combine into a cohesive mixture.
See? Calm down. I told you it’ll work.
Dump in the sugar.
Whisk the sugar in until it’s fully combined.
Next, add in the flour and sea salt mixture.
Fold that in until no dry pockets of flour remain and the mixture is completely smooth and combined.
Ok so, you can either add in chopped semi-sweet chocolate, or use chips. Both are yummy, but if you want melty pools, use chopped chocolate. Chips are still delicious, but they’re coated so that once they melt, they keep their shape. It’s your preference.
Fold in the chocolate.
Here’s the baking pan I’m using, I love it! It’s very inexpensive, so you should check it out. Anyway, create a foil sling so that you can easily remove the brownies later once they’re cooled.
Pour in the brownie batter and smooth the top if needed. Pop this into a 350 F oven for 30 minutes. Cool, cut, eat.
Ridiculously good. You will do so much finger licking when you eat these, because the chocolate is so disrespectful and ends up wherever it wants. Just let it do its thing. Check out my Brown Butter Chocolate Chip Cookies, and my Dutch Apple Cheesecake Blondies while you’re here. Enjoy!
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Best Brownies Ever
- Total Time: 40 minutes
- Yield: 24 brownies
Description
The perfect fudgy, chewy brownie studded with pools of melted gooey chocolate. So decadent and rich, and so easy to make. Slightly adapted from MyRecipes.
Ingredients
- 1/3 cup dutch processed cocoa powder
- 2 teaspoons espresso powder (SEE NOTE)
- 1/2 cup plus 2 tablespoons super hot water (SEE NOTE)
- 2 ounces unsweetened chocolate, finely chopped
- 1/2 cup plus 2 tablespoons vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 large eggs plus 2 large yolks
- 2 teaspoons pure vanilla extract
- 2 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 8 ounces semi-sweet chocolate, chopped
Instructions
Equipment needed: 13×9 baking pan. If you use anything smaller or wider, your baking times will vary.
- Preheat oven to 350 F.
- Line a 13×9 baking dish with aluminum foil slings, which makes it easier to lift the brownies out once they’re cooled. Spray the foil liberally with non-stick baking spray, set aside.
- In a medium bowl, whisk the flour and sea salt together until combined. Set aside.
- In a large bowl, add the cocoa powder and espresso powder. Pour in the hot water, and whisk vigorously until smooth. Add the finely chopped unsweetened chocolate and whisk until no lumps remain and mixture is smooth and completely melted.
- Pour in the oil and melted butter, and continue to whisk until somewhat combined. This mixture will separate and look a little curdled, but don’t worry — that’s normal.
- Add the eggs and egg yolks, plus the vanilla extract, and whisk until fully combined. The eggs will help bring the mixture together, so it’ll look a lot better by now.
- Whisk in the sugar until fully combined, then pour in the flour and salt mixture. Fold the flour mixture into the chocolate mixture until no flour pockets remain and mixture is smooth. Then, fold in the chopped semi-sweet chocolate.
- Pour the brownie batter into your prepared baking dish, and bake for 30 minutes on the middle oven rack.
- Remove the brownies from the oven and let them cool for 1 to 2 hours on either a baking rack or trivet. Slice into 24 squares, and serve.
Notes
Make sure the water is VERY hot (boiling) so it can melt the chocolate properly. The easiest way to do this is to boil at least 1 cup of water, then measure what you need from there. Be careful.
If you can’t find espresso powder, leave it out, they’ll still be amazing.
- Prep Time: 10
- Cook Time: 30
- Category: sweets, desserts
- Cuisine: American
Keywords: brownies, fudgy brownies, chewy brownies, chocolate, best brownies ever
The first time I made these brownies, they were outrageous. The second time I made these brownies, I did something wrong, and I can’t figure out what it was, but the insides were completely uncooked. And I did cook them longer and it just I must’ve done something wrong. Today, I made them for Sunday company and I accidentally use the whole bar for ounces of chocolate. Do you think that’s going to ruin the brownies? That’s not what I did the second time because I still have to have a chocolate bar. Thank you.
★★★★★
I have to commend you on this recipe. These really and truly are the best brownies I have ever made, and I have made so many brownie recipes. I even made an error in the beginning and used 4 ounces of semi sweet chocolate instead of 2 ounces of unsweetened. I also used coconut oil in the recipe because I didn’t have vegetable oil. Also, I modified the butter and browned it instead of just melting it. They have shiny crispy tops, and a thick, rich, decadent interior, and the bottoms are like fudge. I also made Ermine Chocolate fudge topping for them and then Sprinkled roasted finally chopped walnuts on top of the frosting. Amazing😋
★★★★★
THIS RECIPE IS THE TRUTH!!!!! This is the ONLY brownie recipe that I use! I made some with THC and people are asking for more but I knew they would because the recipe alone SMACKS!!!
I’m baking these brownies now as I type this and I’m salivating. Because of you I tend to have common ingredients in hand for baking and cooking. I can’t to diReSharper! I’ve made several of your dishes and desserts so I’m rating it a 5 by default lol Thanks for sharing this recipe Resha!
★★★★★
Easily the best brownie recipe I’ve found. Brownies used to be the one thing I preferred to just make using a box mix until I found this recipe. They are as close to perfect as I’ve found.
★★★★★
I made these for the first time last year – during strict quarantine – and they were AMAZING! I just made them again for a small friend’s gathering and they were a hit. These are so moist and chocolate-y. They are good warm or cold, and just as moist either way. Great recipe!
★★★★★
If I have salted European butter can I use that and just leave out the other 1 tsp of salt?
Use the salted butter, reduce the teaspoon of salt to 3/4 teaspoon.
I’ve made these brownies so many times,and I got friends and family hooked on them as well. I regret nothing ?
★★★★★
Literally the best brownies I’ve made/had! First time around I accidentally did 2 eggs + whites from 2 eggs instead of yolk (accident!) and it still tasted great. So fudgey in the middle-it’s perfection!
★★★★★
Resha!!! Girl I love browniesss. Is it possible that you can make a Keto version, please?
What would you recommend as the best substitute for the vegetable oil? Thanks!
You can use canola.
I LOVE these but trying the keto route for a little bit (summer is here lol) have you worked on a keto version of this? You would be my Nero if you did ☺️
Hi what kind of spray do you use on the pan?
★★★★★
Just a regular non-stick baking spray. It’s called Bakers Joy, you can find it at Walmart.
Thank you for bringing the brownies back!!! These are hands down THEEE best damn brownies EVA!!! And I have several recipes including your old one ?, and these by far are the absolute best. Make them! They’re totally worth the hand cramp I caught from mixing. ?
★★★★★
I messed up 2x while making this and it still turned out amazing!
★★★★★
Sis! You really have changed the game with this recipe. I tried it last night and I’m in awe!! Soooooo good!! Hands down the best recipe I’ve used for brownies
★★★★★
Brownies were a long time nemesis of mine because I could not find a recipe that I liked, until this one. These brownies are amazing! Thank you so much for sharing this recipe.
★★★★★
These brownies were soo good! my work friends loved them! I’m from the UK so found it a bit hard to convert everything to grams/millimetres though, so look forward to the day that theres a conversion on the site! However I must admit having to convert means I’m actually reading the instructions from start to end!
thanks so much!
★★★★★
My daughter and I made these together last week. The recipe was simple and fun to make. I took 1/3 of the batch and placed it in a smaller baking dish and added walnuts. The results were amazing. Chewy, gooey and so delish. I’m paying for it now in the form of an increased waist line but it was so worth it! 🙂
Do I need to modify anything if I plan to add walnuts to this recipe?
nope, just toss them in!
Hi , when you say 2 eggs and 2 yolks do you mean, 2 whole eggs plus just 2 yolks or does this mean just 2 eggs including the yolk?
2 whole eggs plus 2 egg yolks, just the yolks.
Hi Chef Resha,
I am by no means a baker and I’m stepping out on faith to recreate this since my bf tagged me in your ig post. For the cocoa powder is it sweetened or unsweetened? Any brand you recommend?
Lola, I used Hersey’s Dutch pressed cocoa powder and it turned out great.