BEST Brownie Recipe

Four brownies stacked on top of each other.

5 from 4 ratings

from kristineskitchenblog.com

This Brownie Recipe makes the best rich, fudgy homemade brownies. This recipe is so quick and easy - you can have these brownies ready to bake in your oven in just 15 minutes.

Prep Time15

Cook Time29

Total Time44

Servings: brownies

Calories: 186kcal

Ingredients

10 tablespoons unsalted butter melted
¾ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
½ cup all-purpose flour
⅔ cup unsweetened cocoa powder sifted if lumpy
½ cup bittersweet or semisweet chocolate chips optional, and/or chopped walnuts or pecans, if desired

Instructions

Preheat oven to 350° F. Grease an 8x8-inch metal baking pan with cooking spray. (Do not use a 9x9-inch pan or the brownies will be too thin and overbake.) Line the bottom and two opposite sides of the pan with a sheet of parchment paper, leaving a bit of overhang on the two edges of the pan.
Place the melted butter in a large bowl. Add both sugars and mix in with a hand mixer* until combined.
Add the eggs, vanilla and salt. Beat with the hand mixer first on low to combine, then on medium speed for about 1 minute.
Add the flour and cocoa powder. Mix in with a rubber spatula until just combined, being careful to not overmix. Gently stir in the chocolate chips.
Transfer the batter into the prepared baking pan and use the spatula to spread it out into an even layer.
Bake for 25-32 minutes. For fudgier brownies, bake less (a toothpick should come out a little bit gooey). For more done brownies, a toothpick should come out clean.
Let cool in the pan completely before slicing. Remove from the pan using the parchment overhang and cut into brownies.

Video

Notes

If you don't have a hand mixer, you can mix the batter by hand.
You can double this recipe and bake in a 9×13-inch metal pan. You may need to adjust the cook time slightly.

Nutrition

Nutrition information is only an estimate.