My chef-tested, Best Ever Brownies recipe are everything you'd want in a homemade brownie: ooey-gooey, fudge-like, and oh so delicious!
- 1 cup (8 oz/225 g) butter, melted and cooled
- 2 tablespoons vegetable oil (like canola)
- 1 cup plus 2 tablespoons (6 1/4oz/177 g) dark brown sugar
- 1 cup plus 2 tablespoons (8 1/4 oz/227 g) granulated sugar
- 4 large eggs, at room temperature
- 4 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup (5 oz/142 g) all-purpose flour
- 1 cup (4 oz/115 g) unsweetened, good quality cocoa powder
- 1 ½ cups (9 oz/255 g) roughly chopped bitterweet chocolate or large chocolate chips, divided in half
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Preheat the oven to 350°F (180°C) and line a 9x13 inch (23 x 33 cm) baking pan with parchment paper. Set aside.
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In a large bowl combine the melted butter, oil, brown sugar and granulated sugar.
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Add the eggs, vanilla and salt, then whisk for about one minute until evenly combined and light in color.
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Sift in the flour and cocoa powder over the butter mixture. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
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Pour the batter into the prepared pan, then smooth the top. Top with the remaining chocolate chunks.
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Bake for 35-40 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
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Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!
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Store leftovers in an airtight container at room temperature for up to 3 days.
Watch the Recipe Video!
- Brown sugar is a key ingredient! It makes the brownies moister, more flavorful and makes for a more fudgy final product. You can easily make your own brown sugar at home.
- Use a good quality, unsweetened cocoa powder for the ultimate decadent brownie. Don’t use hot chocolate powder which contains sweeteners and other ingredients.
- We prefer extra rich bittersweet chocolate (70%) chunks for this recipe but you can use semi-sweet or even milk chocolate if you like that better.
- Don’t forget to season your brownies. Salt and Vanilla are key ingredients, adding essential flavor and dimension. Please don’t leave them out!
- Be careful not to over-bake! Brownies are perfectly cooked when they are firm around the edges but still soft to the touch in the middle, as they will continue to set once they come out of the oven. After baking, cool completely in the pan at room temperature before slicing.
- For extra neat slices, cover your cooled brownies well and chill (or freeze) until cold and firm, about 2 hours, before slicing. Once sliced, store in an airtight container at room temperature for up to 3 days.
- Brownies can be stored at room temperature for 3 days or frozen for longer storage: place them in a single layer on a parchment-lined tray. Freeze until firm, then transfer to an airtight container. Defrost at room temperature for about 1 hour (or microwave briefly).
- Watch the 5 Pro Chef Secrets video to see the tips in action!