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Absolutely the Best Brownies Ever + RECIPE VIDEO

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


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 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.

Absolutely the Best Brownies Ever

4.91 from 21 votes
Dense, fudgy brownies that are perfect every time. My go-to recipe! They need no frosting at all.
Prep Time 10 mins
Cook Time 26 mins
Total Time 36 mins
Cuisine American
Course Dessert
Servings 24 brownies
Calories 194kcal


  • 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


  • 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 or parchment and spray with non-stick spray. Spread batter in prepared pan. Bake for 26-30 minutes or until a toothpick comes out clean.

Nutrition Information

Calories: 194kcal | 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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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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Reader Interactions


  1. Sabrina says

    Hi, I’m planning to make the recipe but worried about the butter amount..what’s the amount in grams please as a cup could vary
    Thank you in advance

  2. Danilo says

    I have mine in the oven right now. I’m using a 9×13″pan, but it’s not as tall as the one in the video. Should I consider less baking time?

  3. Sharon says

    OMG!! This is the recipe I have been looking for. I made three batches this weekend and each one was perfect. I added different ingredients each time. This is my brownie recipe from now on. I used dark chocolate cocoa powder and they were super dark & delish!! Rich, fudgey perfection.

  4. Aubrey says

    i’m a huge brownies junkie and i wanna make this for myself, but i only have oven toaster in my dorm. is it doable? if yes, how long do i bake it?

    • Ashley Fehr says

      Hi Aubrey! I really don’t have a lot of experience baking in a toaster oven. Does it reach 350 degrees F? If it does, I think it should work just fine, though the baking time might be a little less because it will retain heat better.

  5. Kayla says

    I made these tonight. Oh my goodness soo yummy!! I only had 1/2 cup of butter so I just halved the recipe. Turned out great!! These had just a little crunch on the top and then gooey fudgey awesomeness on the inside. I wasn’t so sure about the whole wheat flour (my super picky family had no clue) my new favorite recipe. Thanks so much for sharing!

  6. Barbara Longi says

    I want to try your brownie recipe, but I only have 9 by 13 glass pans. Would I bake them at the same temperature and for the same length of time?

  7. brian says

    Looked at a bunch of recipes online and a lot of them kept getting mixed reviews. I think this is because some people like their brownies to be more cake-like, and others prefer them to be fudgy. I definitely prefer fudgy!

    Anyways, I’m glad I chose this recipe, they came out really good! I did have to bake them more than 26mins but that was the only difference.


  8. Brianne says

    Is there a reason you specific whole wheat flour? Just curious if that’s a preference or if there’s a reason behind it? They’re baking right now, can’t wait to try!

        • Brianne says

          I’m back to report that my husband, a self-proclaimed brownie hater, loves these brownies. Yes, they’re fudgey rather than cakey, they’re gooey but firm and easy to eat without falling apart like they’re not done enough, and they’re the perfect amount of chocolate a brownie deserves without making you rush for a glass of milk because they’re too rich. They’re PER-fect. Nice work, girl! My search is over…my go-to brownie recipe from now on.

  9. A.R. says

    I tried and compared this recipe against five other recipes, making each one. This one was the clear winner so you can definitely proudly wear with honour “Absolutely Best Brownie Recipe! Well done!

  10. Johanne Pothier says

    Hi Ashley, I was looking forward to have finally found “the” right brownie recipe but I failed at making them as delicious as they sounded. I think I did everything right but I found them very thin and dry. I feel I should have cooked them in a 9×9 pan.
    I guess I will have to try them again.

    Your site is great and very inviting.


    • Ashley Fehr says

      I’m sorry to hear that Johanne! When you bake them in a larger pan it’s just important to make sure to bake them just until done — then they will stay moist and fudgy!

  11. Brenda says

    I’ve baked a lot. And your correct….this is the only brownie recipe one would ever need.
    Perfect brownie. And so many things you could mix in to change it up. I just added pecans.
    And this is my go to from here on. Thanks for sharing!

  12. kay says

    These are fantastic!!! I made them for Thanksgiving and had to make another batch! Now I’m making more to send to my brother for his b-day. These are so easy to make too. I made them with half regular cocoa powder and half dark cocoa powder and added mixed nuts. Thanks for this awesome recipe! ♡

  13. SBK says

    hi! i want to try this recipe but want to know how much to add in terms of mix ins? for the 9×13 pan would you suggest 1/2 cup mix ins like cc chips or walnuts (1/2 cup total or each?)…? thanks!

    • Ashley Fehr says

      I don’t think 1/2 cup is too much at all! I would say you could probably add 1/2 cup each and you’d be fine. I usually just eyeball it and see if it looks like enough!

  14. Allison says

    These are amazing! I used hershey special dark cocoa powder and drizzled Hershey syrup on top in exchange for extra chocolate chips mixed in. HowevEric, mine took 35 minutes to bake, still fudgy inside. Thank you for this!

    • Sandi Jardine says

      I just took mine out of the oven and the toothpick kept coming out very wet.
      My oven bakes everything else according to the times so not sure why it took so much longer. I’d say about 10-15 minutes more. I kept checking every few minutes because I don’t want them to burn. I used a glass 9×13 pan and lined with parchment instead of foil, maybe that’s why? Foil might retain more heat to cook it quicker?

        • Sharon NDiaye says

          Ashley, I love that you respond to everyone’s comment. Thank you. Have you ever tried baking these without lining your pan with foil? I’d prefer not to use foil – just a greased pan. Thanks in advance!

  15. Guilherme says

    Hi, Ashley! I’m very excited to try this recipe, I can’t wait for it! I just have one doubt: Do you take the brownie off the pan right after baking it? Or you let it cool for a while? I’ll cook and let you know how they turned out for me. Best regards from Brazil!

  16. Emily Elizabeth says

    They’re in the oven, now. Can’t wait to see how they turn out! I was getting a bit worried as the batter seemed quite thick, but I’m sure they’ll be great!

  17. daniel says

    I have adjusted with a portion of karamell snipes which I generate from 25g butter with 75g sugar stir until smooth and pour on a clean buttered backing tray. crack into pieces when cold and add at the very end. pour everything onto the baking tray and top with 3-4 tbsp apricot jam which you swirl in with a chop stick . then smoothen again with a rubber spoon. sit tray in the oven and bake to perfection. Enjoy and make you get one to taste them when ready.

  18. Laura p. says

    The best fudgy brownie recipe ever! Dense, chocolaty. Mine came out a little gooey, which is perfect for me. I baked in a 9×13 enamel baking dish. No foil or oiling dish. Just put the batter right in the pan and had no sticking. Great recipe.

  19. Laure says

    I made these last night to take into work today and they were hoovered in about 10 minutes (a sign of success). I would love to know how to incorporate espresso into this recipe as I love fudgy brownies with a hint of espresso.

    • Sarah says

      So glad someone put this!!! I was actually going to try today with flax eggs. Did you use 4 flax eggs? Did you use 2.5 tbsp or 3 tbsp water to each 1 tbsp flax?

      I made these before using vegan becel and my husband and I LOVED them so just trying to completely veganize them.

  20. Emily says

    I’ve made these a few times and they have been fabulous every time! I mix it up to keep things interesting. First I made them with chocolate and white chocolate chunks! The next batch I made home made peanut butter frosting. Today I am making them with salted caramel icing. Fabulous and moist and delicious every single way!

  21. Amy Hemphill says

    These brownies are phenomenal!! I added chocolate chips to the batter and shaved dark chocolate over the top. The consensus was that these were among the best ever!

  22. Sara-Ashley says

    Fudgy, dense, moist and super sweet! The family loved these brownies! So satisfying! They turned out great !! Next time i’m going to try it with 1 3/4 cup of sugar. I personally prefer my brownies with a little less sugar but these we’re perfect for that sweet tooth that needs to be satisfied. Thank you for the recipe!

  23. Joyce says

    I see that you aren’t adding baking soda or baking powder. Am I to assume it is the eggs that are adding the volume? Can’t wait to try them.

    • Ashley Fehr says

      You want them less moist? You would have to leave out some of the wet ingredients but I can’t really advise you on that because this is just the way we like them.

  24. Allison says

    These were absolutely delicious! I burned the roof of my mouth eating one because I couldn’t wait. I will definitely make these again! I added nuts and chocolate chips, so good!!

  25. Scarlett says

    This is a terrific recipe! It’s easy, fast and perfect for a delicious chocolate fix.
    Thanks for sharing. I’ll be using this one again and again.

  26. Jess says

    Please forgive me for this question, because I’m sure it’s as ridiculous as I think it is. Why did you line the pan with aluminum foil? This has me completely perplexed. I’ve never actually made brownies from scratch before, shame on me. I was planning on using a glass pan, seeing as all my cake pans currently have cakes in them. Once again, sorry for the silly question.

    • Nicole says

      hey 🙂 don’t worry that wasn’t a silly question at all.
      Foil helps the brownies get off from the pan easier since they have a tendancy to stick really desperately.I actually found that foil is the best for lining pans when cooking brownies because once you grease and lightly flour them the brownies absolutely will not stick.
      Also,it will prevent your pan by getting ruined by the scratches from knives or any metallic or sharp objects used when taking out brownies. 🙂 hope that helped

    • Ashley Fehr says

      What Nicole said 🙂 I like to line all of my baking pans with foil or parchment paper so that I can avoid washing the pan after and it helps them come out easier!

  27. Nicolr says

    Thank you for the great recipe!! I try to keep as much refined sugar as possible out of my diet and don’t do dairy… So I used coconut sugar instead and vegan butter substituted for the butter. They still turned out fantastic!! I used some dairy free chocolate chips on the top! I loved them and my kids loved them! (My 7 year old ate 3)
    Thank you!

      • Nicole says

        Clearly I have no self control… So I made them again! This time I made the whole recipe instead of halfing it! And we can’t stop eating them!! I ran out of coconut sugar, so I did half that and half honey…. And I also did half vegan butter and half unsweetened applesauce. Still delicious!!! They were still nice and fudgy, which I think is probably from the honey addition. Thanks again!!! I love having a great recipe that I can change around and it is still fabulous!!!

  28. Livia says

    Just made these last night… They are delicious!
    It was my first time making brownies, and I’m so glad I found your recipe. Thank you so much for sharing it!

    I used pecans instead of chocolate chips and they turned out so great that one batch wasn’t enough… My husband rushed out the door before the shops closed to buy more pecans so I could make more! ?

  29. Sandra Cabeçadas says

    These brownies look fabulous. I want to try this recipe for a party and was thinking about leaving out the chocolate chips, but adding a ganache on the top. Do you think it would fit?
    Thanks for sharing.

      • Sandra Cabeçadas says

        Hi Ashley!
        I can confirm now. These brownies are great.
        I have done them these weekend. Used half spelt, half all purpose wheat flour, half the amount of sugar was brown sugar for me and ended up topping these brownies with a ganache made out of 1/2 cup cream and 200 g Lindt chocolate (53%).
        I was expecting to have a heavy chocolate piece of brownie, but instead it just melts in yout mouth. Fantastic brownies. My guests were amazed.
        Thank you very much for sharing.
        How can I send you a picture of ny result?

  30. Pat says

    Made these this week and I’ve been told to make sure this is the only brownie recipe I use from now on. I used a dark chocolate cocoa and swapped pecans for chocolate chips. Perfection!!

  31. Krystal says

    Absolutely loved this brownie recipe! Super delicious and I love that it’s minimal ingredients! I’m totally a less is more kind of cook. Fancy is great but sometimes simple is the sweetest and that’s how I feel about these! Mahalo for sharing!

  32. Valerie says

    Sorry but I have to say these are NOT the best brownies ever. I did not have any chocolate chips (which you said were optional) so I used a Divine Milk Chocolate baking bar. They are just not chocolate ooey gooey like other brownies I have had. My daughter commented I should have put alot more chocolate in the batter : – (

    • Ashley says

      Sorry you didn’t like them! They are not an ooey gooey brownie — as the post explains, they’re rich, dense and fudgy and slightly chewy at the edges. This is the recipe my whole family uses — sorry it didn’t turn out for you!

  33. Laurel L says

    Hey Ashley,
    I made these brownies last week, and yes- they are quite spectacular and very easy! You should also know that once I start looking at your beautiful blog, I just can’t stop! I even lost a bit of sleep the other night because I was so mezmerized by all your recipes, and was so excited to try them! This may be the revival and inspiration my cooking has needed. I have quite the list of recipes to try now!

    • Ashley says

      Haha, thanks Laurel! I’m glad you liked them — they’re definitely our favorite brownies! Hope you get a better sleep tonight 😉

  34. Emily says

    Wow, wow, wow! Absolutely loved these… Converted the cup measurements to grams etc for UK measurements….. Been looking for a really good chocolate brownie recipe for ages and now I’ve found it! Thanks for posting

    • Ashley says

      Some of the boxed mixes have a great, dense texture — I’ve always liked them! But these are just as good, and with no funny ingredients! Lol

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