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    Absolutely the Best Brownies Ever + RECIPE VIDEO

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    Perfectly rich, dense, fudgy brownies every time. They are so easy and come together with just a bowl and a whisk. This is the only brownie recipe I use! Includes how to recipe video

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    I like brownies. Cherry Cheesecake Brownies. Almond Joy Brownies. Texas Brownies. Pumpkin Cheesecake Brownies (okay, those are for my husband).

    It’s time I shared this recipe with you.

    Perfectly rich, dense, fudgy brownies every time. They are so easy and come together with just a bowl and a whisk. This is the only brownie recipe I use!

    I have made these brownies countless times. They go back to my University days when I found all my recipes on Allrecipes.com and had no knowledge of food blogging.

    On a whim, I decided to try this brownie recipe.

    Best decision ever.

    Perfectly rich, dense, fudgy brownies every time. They are so easy and come together with just a bowl and a whisk. This is the only brownie recipe I use!

    I mean, how do you possibly choose a brownie recipe from 371 recipes on Allrecipes alone?

    Back in the day, I had a recipe box on Allrecipes, Better Homes and Gardens, Taste of Home, Kraft, etc., etc., etc.. The day I succumbed to the pressure of Pinterest and asked my sister for an invite was a pretty big turning point in my life. To have just one recipe box — what a genius idea!

    Anyway. This is THE brownie recipe you need. (Though since I first made this recipe, I’ve found other favorites, like these Flourless Pumpkin Cheesecake Brownies and these Cherry Cheesecake Brownies).

    Unless you like cakey, fluffy, crumbly brownies. These are definitely not those.

    These brownies are dense, fudgy and rich. They are slightly chewy at the edges and incredibly moist and fudgy underneath. How many times can I use ‘fudgy’ in a brownie description without it becoming redundant?

    Perfectly rich, dense, fudgy brownies every time. They are so easy and come together with just a bowl and a whisk. This is the only brownie recipe I use!

    I reduced the sugar just a bit in these, because the 3 cups of sugar called for in one 9×13″ pan is a lot, in my opinion. If you like things extra, extra sweet, feel free to add it back in.

    I also subbed all of the flour for whole wheat flour. In a brownie like this, I honestly think you would have no idea that it’s 100% whole wheat flour. Again, if you don’t have any or just don’t want to use whole wheat flour, feel free to swap it out for all-purpose.

    You need these in your life.

    Print Pin Recipe

    Absolutely the Best Brownies Ever

    Dense, fudgy brownies that are perfect every time. My go-to recipe! They need no frosting at all.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 26 minutes
    Total Time 36 minutes
    Servings 24 brownies
    Calories 194kcal
    Author Ashley Fehr

    Ingredients

    • 1 cup butter melted
    • 2 1/2 cups granulated sugar 500g
    • 1 tbsp vanilla
    • 4 eggs
    • 1 1/2 cups whole wheat flour or sub all-purpose (about 195g)
    • 1 cup cocoa about 80g
    • 1/2 tsp salt
    • chocolate chips for sprinkling on top or to mix in, optional

    Instructions

    • Preheat oven to 350 degrees F.
    • In a large bowl, combine butter, sugar and vanilla with a whisk until smooth.
    • Whisk in eggs, one at a time, beating well after each addition.
    • Stir in flour, cocoa and salt until combined.
    • Line a 9x13" pan with tin foil and spray with non-stick spray. Spread batter in prepared pan. Bake for 26-30 minutes or until a toothpick comes out clean.

    Video

    Nutrition (this is an estimate)

    Nutrition Facts
    Absolutely the Best Brownies Ever
    Amount Per Serving
    Calories 194 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 5g31%
    Cholesterol 47mg16%
    Sodium 127mg6%
    Potassium 94mg3%
    Carbohydrates 28g9%
    Fiber 1g4%
    Sugar 20g22%
    Protein 2g4%
    Vitamin A 275IU6%
    Calcium 14mg1%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!

     

    Comments

    1. Maybe a silly question, but how tall are these brownies? I’m trying to scale up for a large order and I’d like to make sure they don’t end up super thin.

      Reply

    4. 5 stars
      I haven’t had the chance to try these yet as we are patiently waiting for them to cool. I used Dutch cocoa and am hoping that because there wasn’t baking soda or baking powder in the recipe that it could be substituted easily without effecting the outcome. Any experience with Dutch cocoa in this recipe?

      Reply

    5. I substituted 5 oz of bakers chocolate and baked in a glass pan. I also whipped the butter almost with the sugar. I’m not sure where I went wrong, but I have baked them for 46 minutes and no dry toothpick. It’s all gooey…. 🙁 I’m not sure, but maybe it was the bakers chocolate.

      Reply

    6. 5 stars
      I followed the instructions the first time and it didn’t said anything about letting the butter cool down after being melted and I poured it into the sugar and it melted it which caused my brownies batter to be extra liquidy which gave me a cake like batter extra fluffy. It tasted pretty good though but I’m not a big fan of Cake like brownies. The second time I made it I decided to weigh my measurements and let the butter cool before incorporating it into the sugar. The brownie batter Was thicker then the first time but not thick like yours in the video but tasted amazing and when it was done it was in between Cakey and fudgey. Then I realized the main reason why it probably came out like Cakey is because I had jumbo eggs. Which size eggs did you used? Should I just use 2jumbo eggs instead of 4 for my brownie batter? Both times I made it the top of the brownie was shiny and didn’t look like yours in the picture of video. Brownie tasted amazing though,

      Reply

      • Hi Raquel! I don’t say anything about cooling the butter because I do not cool the butter. That way it easily incorporates the sugar with just a whisk and no need for a mixer 🙂 I think the eggs could be the reason they were cakey! I use large eggs always for baking, so maybe 3 jumbo eggs instead of 4?

        Reply

    7. 5 stars
      Thanks for the recipe! Definitely the best and it’s so easy to make. I’ve made this 3 times in 3 weeks because of friends’ requests when I visit them. I’ve reduced the sugar to 2 cups, mixed in 100g chocolate chips and 60g walnut. Baked for 27 minutes. Turned out great everytime!

      Reply

    13. I like cake type brownies with big chucks of walnuts. Frosting is just a thin layer of fudge frosting. Do you have a recipe for this?

      Reply

    14. 5 stars
      I give 5 stars for texture and chocolatey-ness. I really liked this though some of my friends didn’t really want it because they said it was too sweet. If I am going to reduce the sweetness, how many cups of sugar would you suggest for adjustment? Thank you!

      Reply

    15. Is it just me or I don’t see a video.1. Does it matter if I use a glass or metal pan?
      2. Do I have to use foil? Is parchment paper fine?

      Reply

    16. HI! I am in need for a thick brownie for a bake sale. Are these brownies thick? I realllly want to make them =)

      Reply

    21. 5 stars
      This was a great recipe ! I made it vegan with flax eggs and coconut oil. Still turned out wonderfully! So moist and dense, proper brownies!

      Reply

    22. 5 stars
      I was dubious. No baking powder or baking soda? For a 9×13 pan?? Yes!! These were the best brownies I ever baked ever! Cooked 35 minutes. Came out evenly done, gently crisp edges. Co-workers enjoyed them too ?

      Reply

    23. 5 stars
      We’ve made these so many times, we’ve lost count! Even my 19 year old son makes them. We add 1 cup of milk chocolate chips in, best homemade brownies ever.

      Reply

    24. Hi! I just stumbled upon this recipe in my search for the perfect scratch brownie. I have to honestly admit….I love boxed brownies… thickness, taste, texture and consistency. I know, I know…. so I’ve been looking for a recipe that mimics what I love about a boxed mix. Your recipe sounds perfect, and the reviews speak for themselves!! I cannot wait to try making them. Quick question, can I make the recipe as written but use a 9×9 or 8×8 baking pan to make them extra thick? Obviously I’m guessing I’ll just have to keep an extra eye on the baking time since I think it’ll be longer…??

      Reply

      • I don’t know if I would try making them in a smaller pan since I find them pretty thick already! I actually find this recipe pretty close to the boxed mixes, so I hope you’ll try it and let me know what you think!

        Reply

    25. 5 stars
      Greetings,

      I tried this recipe and it is the best one I’ve tried! I added walnuts and gharadelli milk chocolate chips. So good! I halved the recipe. I undercooked mines so put it back in oven, with oven shut off and firmed it up. Then put in freezer for 25 minutes. Outstanding. Thanks for taking the time to post this!! I don’t use box mix because of the strange under and aftertaste.

      Reply

    30. Hi,I have a doubt about how to reduce the portions of the recipe.I’m trying new recipes and I found yours interesting.How would you recommend me to adjust the recipe?

      Reply

    32. I made the brownies and they were absolutely the best brownie I have had. I made a brownie two layer cake and added caramel sauce as the filling and topped with caramel sauce and pecans. Delicious. This recipe is the best, thank you?

      Reply

      • I am making these as I type. I added a few ingredients in rows. Of course, I kept a few rows of plain brownie. Between some of those rows, I added crushed peppermint candy cane in and on one row, a row of crushed walnuts in another row and finally a row with multi-colored sprinkles on another row. I have three kids under the age of 7. We will all have our own favorite by the end of it. I’m sure.

        Reply

    33. These are perfect brownies, easy to make and with the right texture. Box brownies have brainwashed too many people into thinking that ultra gooey brownies are the goal. These are like the brownies my master baker grandmother made long ago with the right balance between “cakey” and “oozy.” I added walnuts, too.

      Reply

    34. Hi there!!
      I really can confirm that these brownies simply rock!!!
      lots of love from germany <3

      Reply

    35. These turned out with a great texture, but were a tad too sweet and not quite chocolatey enough for me. Can you recommend a way to make them darker without changing the great texture? Brownies can be so finicky that way.

      Reply

    36. Hi Ashley!
      I’m very excited to make your brownies!
      Can I add a swirled cream cheese mixture to the top before baking? (I’ve made them this way before but my recipe calls for a boxed mix ?)
      Thanks so much!!

      Reply

    37. I made these brownies for a family reunion this weekend. They were a hit!! I will definitely make them again!!

      Reply

    38. This is THE BEST brownie recipe I have ever tried!! A slice of heaven came down to earth in the shape of this very brownie!

      Reply

    41. These smell amazing and look just yours! Can hardly wait to cut into them. I plan on making my own cherry pie filling. Top the brownie with that and some homemade ice cream for my Valentines Day dessert!!

      Reply

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