I know brownies are subjective.
Everyone has their own way of loving them, and you may not agree with me on texture here. I understand, we’re all unique individuals.
But every time I eat these, I nod my head with a smile, confident that my search for perfection is over.
My favorite brownies have a deep chocolate flavor, a slightly chewy texture (a nod to the boxed brownies of my youth), and a beautiful shiny top.
1. Peanut butter brownies • Take ¾ cup of creamy peanut butter and drop it in circles over the brownie batter before baking. Using an offset spatula or butter knife, drag the peanut butter through the top of the batter, making swirls. Bake as directed.
2. Rocky road brownies • Add marshmallows, chopped pecans, and chocolate chips to the top of brownies before baking.
Chewy, Fudgy Brownies
Servings: 12 large or 24 small brownies
These will always be my favorite brownies. A combination of the best elements – chewy, fudgy, and chocolate heaven.
- 8 tablespoons 1 stick; 113 g unsalted butter, cold
- 8 ounces 226 g bittersweet chocolate, chopped
- ¼ cup 25 g Dutch process cocoa powder
- 1 cup plus 2 tablespoons 160 g all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 4 large eggs
- ½ cup canola oil
- 1½ cups 297 g granulated sugar
- ½ cup 99 g packed brown sugar
- 2 teaspoons pure vanilla extract
- Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan and line a parchment sling.
- In a medium saucepan over medium-low heat, melt the butter and the bittersweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder, stirring until smooth. Set aside to cool slightly.
- In a small bowl, whisk the flour, baking powder, and salt.
- In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and bake 22 to 27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the skewer should not be wet, but should have a good amount of crumbs clinging to it.
- Transfer the pan to a wire rack and let cool completely. Use the parchment paper sling to gently lift the brownies from the pan. Cut them into squares.
MichelleMonday, February 20, 2023 at 5:37 pm
My husband said this was the best brownie I’ve ever baked and I’ve been making brownies for 30 years.
Sarah KiefferTuesday, February 21, 2023 at 8:13 am
Love hearing that.
BeckySunday, November 13, 2022 at 5:20 pm
These brownies are trouble! I am supposed to be dieting, but I can’t leave them alone. Far better than a box mix. I don’t know that I can ever make a box brownie mix again!
ErinFriday, August 26, 2022 at 6:53 am
I love these brownies and make them often! Have you ever attempted to freeze them? Thanks so much!
CKSunday, May 22, 2022 at 10:34 am
Yep. These are the best brownies. Only with brownies is it a compliment when one says they are just as good as boxed. These are slightly superior. I cooked them for the full 27 minutes and found the middle perfect but the edges a little too done (not burnt) for my liking, but I am willing to sacrifice the perimeter. Thanks for an excellent recipe. I’ve tried many brownie recipes and these finally live up to the hype.
JennaSunday, November 21, 2021 at 11:48 pm
Does anyone know how well they freeze?
VictoriaMonday, September 20, 2021 at 7:45 pm
I discovered you and this recipe from your 100 Cookies book! I am such a picky person when it comes too brownies. Can’t be too sweet, or too rich that I can only eat a bite or two, or too cakey, the list goes on. These though, these are IDEAL. They are everything I loved about boxed brownies growing up, but 100x more elevated. Chewy and fudgy, but not overly so, and the perfect level of sweetness. The thin crackly tops are my favorite. Soooo good. Finally found my holy grail of brownies.
Kirsten M.Sunday, September 19, 2021 at 8:41 am
I made these brownies and they were absolutely delicious!! So fudgy and perfect. I will definitely make these my go-to brownie recipe!
MariaSunday, August 8, 2021 at 9:13 am
Can I halve this recipe? Too big for me….
Cristina SolomonSunday, November 22, 2020 at 11:12 am
These are probably the best brownies I have ever made. I tried the recipe for the first time last night and my bf had two, then told me to hide them because they’re dangerous. Thank you so much for sharing!
Niyatee RavipatiFriday, October 18, 2019 at 3:10 pm
Hi can i use sunflower oil instead of canola?
Niyatee RavipatiWednesday, October 16, 2019 at 3:50 am
I cant find canola oil easily in india, is sunflower oil okay as a substitute?
Jim HSunday, May 6, 2018 at 5:09 pm
I’ve made these a couple times now and my 27 year old daughter says, “These are the best brownies I’ve had in my life!” She’s a chocolate lover and these are terrific! Most recently, I tried freezing them, then cutting in half and using for an ice cream sandwich. They work extremely well, hold together (cut them frozen) and maintain a great texture and taste frozen. So good!!!
PanjamiFriday, February 9, 2018 at 8:44 pm
Hi Sarah, these brownies look gorgeous, I’d love to make these. I have a question though, can I bake them in a 8*8 square pan coz I don’t have a 9*13 pan.
McKennaSunday, February 4, 2018 at 3:46 pm
I made these with dark brown sugar because I didn’t have any light brown on hand…but definitely need to remake with light brown! The dark brown sugar really competes with the chocolate flavor. Otherwise amazing texture!! Excited to try these again.
StellaFriday, January 26, 2018 at 1:24 pm
Thanks for sharing this awesome recipe! It really has THE perfect texture out of all the brownies I’ve made in the past. LOVE these brownies 🙂
CamilleTuesday, November 14, 2017 at 11:52 am
I made these on Sunday and they are absolutely the best brownies I’ve ever eaten in my life. They are SO GOOD! I can’t wait to make them again.
Hadley HauserMonday, November 14, 2016 at 6:36 pm
These look great, I can’t wait to sample the recipe! Brownies would hit the spot tonight 🙂
Abby | Lace & LilacsSunday, November 13, 2016 at 11:56 am
These brownies! That apron! So much love. <3
BeckySunday, November 6, 2016 at 7:06 am
Brownies are probably one of my favorite desserts and these look delicious! Your Book will be fabulous!
Heidi ClarkThursday, November 3, 2016 at 1:28 pm
The brownies look decadent and the apron is delightful. Do you have a no purchase entry?
Emma GallowaySunday, October 30, 2016 at 6:54 pm
Yay Sarah! I can’t wait to see your book and also to convert this brownie to gf, it sounds perfect. Much love xx
Marta @ What should I eat for breakfast todaySaturday, October 29, 2016 at 3:11 pm
It sounds like so much fun! And Molly looks so pretty in the apron. I love brownies but I haven’t found the perfect recipe yet. I am excited to try out yours 😀
HeatherThursday, October 27, 2016 at 11:40 am
Sarah, I am so excited for your book! I just preordered a copy and I can’t wait to bake everything from it. I’ve been following your blog for ages and I’ve made sooooo many of your recipes and they are always so fantastic and delicious. And….. I can’t believe we’ve never met in person. Hoping this will change one day soon 😉