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Absolutely the Best Brownies Ever + RECIPE VIDEO

written by Ashley Fehr

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4.85 from 32 votes
Prep Time 10 mins
Total Time 36 mins
Servings 24 brownies

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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.

stack of four fudgy brownies on a black background

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.

stack of five fudgy brownies with a bite taken out of middle brownie

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?

stack of three brownies with bite taken out of top brownie

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.

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Absolutely the Best Brownies Ever

written by Ashley Fehr

4.85 from 32 votes
Dense, fudgy brownies that are perfect every time. My go-to recipe! They need no frosting at all.
Review
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Prep Time 10 mins
Cook Time 26 mins
Total Time 36 mins
Cuisine American
Course Dessert
Servings 24 brownies
Calories 194cal

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 9×13" pan with tin foil or parchment and spray with non-stick spray. Spread batter in prepared pan. Bake for 22-25 minutes or until a toothpick comes out with moist crumbs. They do not need to be totally set as they will continue to cook in the pan — if you like them gooey-er, you just take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out clean.

Nutrition Information

Calories: 194cal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 127mg | Potassium: 94mg | Fiber: 1g | Sugar: 20g | Vitamin A: 275IU | Calcium: 14mg | Iron: 0.9mg

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Published on June 28, 2014 / Last updated on April 29, 2021

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Lisa says

    Best brownies ever! Made these for my Husband’s Birthday yesterday and they were Amazing! I’ll never make box brownies again. I used 1/2 cup melted butter instead of oil and just a tad less salt so I used 1/2 teaspoon fine sea salt. Took them out of the oven at 40 minutes and they were perfection. Thank you so much!

    Reply

  2. Maria Zammit says

    Thanks for the lovely recipe. First proper brownie attempt and successful.
    I would like to clarify whether toothpick needs to come clean as if I had to follow such an instruction, brownies would take forever in the oven and would then end up dry. Thanks for your help.

    Reply

  4. Dave A says

    Thank you, I had great results! I made a few changes based on what I had on hand: for sugar, I used 1 cup white, 1 cup packed brown; used salted butter & omitted extra salt; used almond extract instead of vanilla; added chopped walnuts and some dark chocolate chips to the batter. I baked it an extra 8 minutes or so to get the toothpick to come out clean.

    Reply

  7. Jes says

    Thank you so much for this recipe! I used to bake a ton, but I only have one pan and a hand whisk in my tiny apartment currently. The batter is beyond delicious…I’m too anxious to try them with peanut butter chips sprinkled on top in t-15 mins (◍•ᴗ•◍) thanks again! ♡

    Reply

  10. Lori says

    I frequently make brownies to send with my husband to share with his coworkers. I usually make the one bowl brownies using Bakers Unsweetened Chocolate. I didn’t have any yesterday, but I had plenty of cocoa powder. I found this recipe and gave it a try. Just received an email from my husband saying one of his coworkers said that “your wife makes great brownies, but these are a step above!” So this will be my go-to recipe now!

    Reply

  12. SandraR says

    Couldn’t find my 9×9 pan so I looked up recipes for my 9×13 pan. Found this recipe. Have had fantastic results with it and am getting requests for these instead. Normally I’m a cookie maker. Thanks!

    Reply

  13. Megan says

    I’ve made so many average brownie recipes on the internet – but not this one. This one is AMAZING! I was initially suspicious because there is no leavening agent, but the combination of no baking soda and the wholewheat flour adds to the chewy texture. I love that I can whip these up in 10 minutes and everyone loves them. Thanks for sharing this great recipe!

    Reply

  14. Marina says

    Fantastic recipe! I have tried other brownie recipes and it didn’t give me that intense chocolate flavor I was looking for, this is it!

    Reply

  15. Christy says

    I was looking for a recipie to make my husband brownies for his birthday. These brownies really are the best ever and super simple. I love the thin crispy top layer that these get. They’re amazingly good.

    Reply

  16. Michelle Ryan says

    I’ve made 100’s of brownie recipes and these by far the best! Perfect satin top and chewy corners and usually whenever a recipe is do easy to make I don’t do it because I don’t think it could be that great, this was super easy and like I said the best brownies I’ve ever had. Nice job.

    Reply

  17. Krista says

    Oh my goodness. These turned out amazing. I typically use Sally’s recipes from Sally’s baking addiction so I was skeptical, but these were the best brownies I ever made. I sprinkled chocolate chips on top before baking, they are perfect. Sending them with my husband to work, can’t have them here, too dangerous 😉

    Reply

  19. jackie meigel says

    Just put my 1st batch in the oven .. I’m waiting.. but the raw batter was yummy.. I licked the whisk… Lol

    Reply

  21. Sheila says

    This is it….the only brownie recipe you will ever need. I did add a teaspoon of instant espresso. YUMMMM!

    Reply

  22. Angele says

    Hello. Can I use salted butter? Most recipes call for unsalted butter when baking so I am wondering if salted one will make a difference in taste.

    Reply

    • Ashley Fehr says

      If you do you will definitely want to omit the salt. Most recipes call for unsalted butter so that you can add just the right amount. It’s hard to say how salty they will be with salted butter.

      Reply

  23. Masuma says

    Wow…I wish I could post the photo I took. I’m a pretty new baker ends this is my first time making homemade brownies. I added a little bit of fresh orange zest and chopped up a dark chocolate sea salt candy bar into it. It was absolutely divine, best brownies I’ve ever had in my life and it was so easy to put together! Next time, I think I’ll cut back to just 2 cups of sugar though (personal preference!).

    This will be my only brownie recipe moving forward, thank you!

    Reply

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