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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

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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.

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

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 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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Comments

  1. Amy says

    I cooked them for 30 minutes then allowed them to cool. They were raw inside! Added 5 minutes at a time for a total of twenty more minutes before they were cooked. Checked oven temp and it was fine. Any thoughts as to what I might have done wrong?

    • Roxanne Alsbury says

      I’m having the same problem. Using parchment paper and an aluminum pans of that helps with trouble shooting.

    • Ashley Fehr says

      Hi Amy! I’m sorry, that’s impossible. I’ve made this recipe dozens of times, if not hundreds. It sounds like there may have been a mix up with measurements or ingredients.

        • Ashley Fehr says

          They may be fudgy, but they will not be raw. If they are raw, then there may be other problems like inaccurate oven temperature or a slightly smaller pan which would lead to slightly thicker brownies.

  2. Nafisah Hoq says

    I love it. I have tried many recipes throughout my life but this is absolutely the chewiest. Thank you so much for sharing.

  3. CHRISTINE PAULL says

    OMG!!! FANTASTIC AS WRITTEN!!! I AM SO HAPPY NOW! MY HUSBAND ATE HALF THE 13 X 9 PAN IN ONE DAY!!! THANK YOU SO MUCH FOR THIS WONDERFUL RECIPE!

  4. Suria says

    I’ve tried this tecipe many times and turned out great everytime with 27 minutes baking time. Do you know the baking time if I want to use a cupcake pan? Have you tried?

    • Ashley Fehr says

      I’m so glad you enjoy these as much as we do! I’m not sure of the exact bake time, but I would start with 15 minutes, and then check and add a few minutes or more depending on how they look

  5. helena says

    hi, I substituted a little bit with the sugar, I used 1cup granulated sugar and 1cup ish brown sugar, they are currently baking but I would like to know your opinion.

    p.s. batter tastes great

  6. Alissa Ganson says

    With 4 teenagers in our house, I’ve made lots of brownies over the years. And, everyone here is an expert on the topic and agrees that these are the best. Throw away all of the other recipes!

  7. Shaza says

    I just made these brownies and their texture was amazing they had a fudgy and extra chewy texture, but.. The taste was alittle weird.

  8. Robyn says

    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.

  9. Naomi Howland says

    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?

  10. Carrie T says

    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.

  11. Raquel says

    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,

    • Ashley Fehr says

      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?

  12. Suria says

    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!

  13. NITA says

    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?

  14. Jimboy says

    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!

  15. Shellbee says

    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?

  16. Shellbeee says

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

  17. Knowmadic says

    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!

  18. Frey says

    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 ?

  19. Patty says

    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.

  20. Brittany says

    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…??

    • Ashley Fehr says

      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!

  21. Angela says

    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.

  22. Valeria says

    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?

  23. Jennifer Hatton says

    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?

    • Elija, Baker Dad says

      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.

  24. Jan says

    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.

  25. Elena-Maria Bartels says

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

  26. Lale Davidson says

    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.

  27. Kim says

    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!!

  28. Karen says

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

  29. Cecilia says

    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!

  30. Linda Aukerman says

    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!!

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