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Best Brownies Ever

Insert heavy sigh. These are the best brownies ever. Fudgy, gooey, chewy, decadent, rich, and so incredibly easy to put together. If you could encapsulate love into a recipe, this is it. This is love. Chocolate is what I crave the most when my sweet tooth kicks in, because chocolate never fails me. These brownies will not fail you. I want you to start keeping unsweetened chocolate in your pantry for this very reason, because you will absolutely make these brownies again and again.

Although I’m not being paid to promote Baker’s Premium Baking Bars, I like to show you guys what to use from time to time because some of you may never know. This brand is at every single Walmart I’ve been to, so it should be very easy to find and very inexpensive. Amazing quality, smooth texture, you will buy a ton of these for your future best brownies ever. You can use any brand of chocolate you choose, but again, these are easy to find and very easy on your pockets.

If you’re anything like me, and you enjoy a chewy fudgy brownie with that signature crackle top, these are the best brownies ever. Feel free to swirl gobs of salted caramel through the batter just before baking, or a good cheesecake mixture, peanut butter, Nutella — you name it. 

Best Brownies Ever Best Brownies Ever

Best Brownies Ever

I’m using both semi-sweet and unsweetened chocolate for this recipe, please don’t alter this part! You can use any brand, but this particular brand is widely available at every Walmart, so it’s super easy to find in the baking aisle.

Best Brownies Ever

Chop the 4 ounce bar in half, and save the other half for another batch of brownies.

Best Brownies Ever

Chop that half into tiny itty bitty pieces, the finer it’s chopped, the easier and faster it’ll melt.

Best Brownies Ever

Pour some super hot water (boiling) all over the cocoa and espresso powder.

Best Brownies Ever

Whisk whisk whisk!

Best Brownies Ever

Until completely smooth like this.

Best Brownies Ever

Immediately dump the chopped unsweetened chocolate into the mixture, and whisk to melt and combine.

Best Brownies Ever

It should be smooth, thick, and velvety like this. Your chocolate should be completely melted.

Best Brownies Ever

Pour in the vegetable oil

Best Brownies Ever

Then pour in the melted butter.

Best Brownies Ever

Whisk this as best as you can. Because of the high volume of fats, it’s going to separate and look a little funky.

Best Brownies Ever

See, it looks funky and wrong. But don’t freak out, this is how it’s supposed to look.

Best Brownies Ever

Add the eggs and egg yolks, and a splash of vanilla.

Best Brownies Ever

Once you start whisking the eggs into the fatty chocolate mixture, it will start to coagulate and combine into a cohesive mixture.

Best Brownies Ever

See? Calm down. I told you it’ll work.

Best Brownies Ever

Dump in the sugar.

Best Brownies Ever

Whisk the sugar in until it’s fully combined.

Best Brownies Ever

Next, add in the flour and sea salt mixture.

Best Brownies Ever

Fold that in until no dry pockets of flour remain and the mixture is completely smooth and combined.

Best Brownies Ever

Ok so, you can either add in chopped semi-sweet chocolate, or use chips. Both are yummy, but if you want melty pools, use chopped chocolate. Chips are still delicious, but they’re coated so that once they melt, they keep their shape. It’s your preference.

Best Brownies Ever

Fold in the chocolate.

Best Brownies Ever

Here’s the baking pan I’m using, I love it! It’s very inexpensive, so you should check it out. Anyway, create a foil sling so that you can easily remove the brownies later once they’re cooled.

Best Brownies Ever

Pour in the brownie batter and smooth the top if needed. Pop this into a 350 F oven for 30 minutes. Cool, cut, eat.

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Best Brownies Ever

Ridiculously good. You will do so much finger licking when you eat these, because the chocolate is so disrespectful and ends up wherever it wants. Just let it do its thing. Check out my Brown Butter Chocolate Chip Cookies, and my Dutch Apple Cheesecake Blondies while you’re here. Enjoy!

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Bestbrowniesever27

Best Brownies Ever


  • Author: Chef Resha
  • Total Time: 40 minutes
  • Yield: 24 brownies

Description

The perfect fudgy, chewy brownie studded with pools of melted gooey chocolate. So decadent and rich, and so easy to make. Slightly adapted from MyRecipes.


Ingredients

Units
  • 1/3 cup dutch processed cocoa powder
  • 2 teaspoons espresso powder (SEE NOTE)
  • 1/2 cup plus 2 tablespoons super hot water (SEE NOTE)
  • 2 ounces unsweetened chocolate, finely chopped
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 large eggs plus 2 large yolks
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 8 ounces semi-sweet chocolate, chopped

Instructions

Equipment needed: 13×9 baking pan. If you use anything smaller or wider, your baking times will vary.

  1. Preheat oven to 350 F.
  2. Line a 13×9 baking dish with aluminum foil slings, which makes it easier to lift the brownies out once they’re cooled. Spray the foil liberally with non-stick baking spray, set aside.
  3. In a medium bowl, whisk the flour and sea salt together until combined. Set aside.
  4. In a large bowl, add the cocoa powder and espresso powder. Pour in the hot water, and whisk vigorously until smooth. Add the finely chopped unsweetened chocolate and whisk until no lumps remain and mixture is smooth and completely melted.
  5. Pour in the oil and melted butter, and continue to whisk until somewhat combined. This mixture will separate and look a little curdled, but don’t worry — that’s normal.
  6. Add the eggs and egg yolks, plus the vanilla extract, and whisk until fully combined. The eggs will help bring the mixture together, so it’ll look a lot better by now.
  7. Whisk in the sugar until fully combined, then pour in the flour and salt mixture. Fold the flour mixture into the chocolate mixture until no flour pockets remain and mixture is smooth. Then, fold in the chopped semi-sweet chocolate.
  8. Pour the brownie batter into your prepared baking dish, and bake for 30 minutes on the middle oven rack.
  9. Remove the brownies from the oven and let them cool for 1 to 2 hours on either a baking rack or trivet. Slice into 24 squares, and serve.

Notes

Make sure the water is VERY hot (boiling) so it can melt the chocolate properly. The easiest way to do this is to boil at least 1 cup of water, then measure what you need from there. Be careful.

If you can’t find espresso powder, leave it out, they’ll still be amazing.

  • Prep Time: 10
  • Cook Time: 30
  • Category: sweets, desserts
  • Cuisine: American

Keywords: brownies, fudgy brownies, chewy brownies, chocolate, best brownies ever

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Recipe rating

  1. Danak D. says:

    I’m baking these brownies now as I type this and I’m salivating. Because of you I tend to have common ingredients in hand for baking and cooking. I can’t to diReSharper! I’ve made several of your dishes and desserts so I’m rating it a 5 by default lol Thanks for sharing this recipe Resha!

  2. Michelle Borsco says:

    Easily the best brownie recipe I’ve found. Brownies used to be the one thing I preferred to just make using a box mix until I found this recipe. They are as close to perfect as I’ve found.

  3. ChocolateStar says:

    I made these for the first time last year – during strict quarantine – and they were AMAZING! I just made them again for a small friend’s gathering and they were a hit. These are so moist and chocolate-y. They are good warm or cold, and just as moist either way. Great recipe!

  4. Brittany Ring says:

    If I have salted European butter can I use that and just leave out the other 1 tsp of salt?

  5. Ria says:

    I’ve made these brownies so many times,and I got friends and family hooked on them as well. I regret nothing ?

  6. Sara says:

    Literally the best brownies I’ve made/had! First time around I accidentally did 2 eggs + whites from 2 eggs instead of yolk (accident!) and it still tasted great. So fudgey in the middle-it’s perfection!

  7. KayJ says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    I made these for Christmas and they were very good. First time making homemade brownies and they were a hit but I’d like to make them a little less fudge-y next time. Can I add more eggs and flour to accomplish that? Hope you had a Merry Christmas and thanks again for another great recipe!
  8. Channy says:

    Resha!!! Girl I love browniesss. Is it possible that you can make a Keto version, please?

  9. Bridget says:

    What would you recommend as the best substitute for the vegetable oil? Thanks!

  10. Lisa Henriques says:

    I LOVE these but trying the keto route for a little bit (summer is here lol) have you worked on a keto version of this? You would be my Nero if you did ☺️

  11. Kelsey says:

    Hi what kind of spray do you use on the pan?

  12. Kelsey says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Hi I know this is specific but just curious what spray you use on the pan with aluminum foil? I see so many different ones at the store
  13. Victoria B. says:

    Thank you for bringing the brownies back!!! These are hands down THEEE best damn brownies EVA!!! And I have several recipes including your old one ?, and these by far are the absolute best. Make them! They’re totally worth the hand cramp I caught from mixing. ?

  14. Amina says:

    I messed up 2x while making this and it still turned out amazing!

  15. Jasmine says:

    Sis! You really have changed the game with this recipe. I tried it last night and I’m in awe!! Soooooo good!! Hands down the best recipe I’ve used for brownies

  16. Michelle says:

    Brownies were a long time nemesis of mine because I could not find a recipe that I liked, until this one. These brownies are amazing! Thank you so much for sharing this recipe.

  17. FO123 says:

    These brownies were soo good! my work friends loved them! I’m from the UK so found it a bit hard to convert everything to grams/millimetres though, so look forward to the day that theres a conversion on the site! However I must admit having to convert means I’m actually reading the instructions from start to end!
    thanks so much!

  18. Sonya says:

    My daughter and I made these together last week. The recipe was simple and fun to make. I took 1/3 of the batch and placed it in a smaller baking dish and added walnuts. The results were amazing. Chewy, gooey and so delish. I’m paying for it now in the form of an increased waist line but it was so worth it! 🙂

  19. Brittany Copeland says:

    Do I need to modify anything if I plan to add walnuts to this recipe?

  20. Janell says:

    Hi , when you say 2 eggs and 2 yolks do you mean, 2 whole eggs plus just 2 yolks or does this mean just 2 eggs including the yolk?

  21. Lola says:

    Hi Chef Resha,

    I am by no means a baker and I’m stepping out on faith to recreate this since my bf tagged me in your ig post. For the cocoa powder is it sweetened or unsweetened? Any brand you recommend?