Buckle up friends… this is hands down the BEST EVER BROWNIE RECIPE you will ever make!
As someone who has put more than their fair share of brownies into my body, I feel confident that I can say that this is in fact the Best Ever Brownie Recipe YOU WILL EVER HAVE IN YOUR LIFE. And yes, I am screaming because it’s that important.
Before we get into how to make the best brownies from scratch… a story as credit it due to a very special chocolate company. Before we set sail for the Galapagos, we did a quick city tour in Quito, Ecuador. Ecuador is home to some pretty insane chocolate. It’s pure. And perfect. And we tasted a LOT of it when we were at Yumbos Chocolate. I’d highly recommend a stop if you’re in town. Before leaving, our host offered the group brownies. I mean, who says no to that, right? We bought them out of stock and sat around eating the brownies like vultures. Super on brand for a What’s Gaby Cooking trip. Cut to… it was easily the best brownie I’ve ever tasted in my entire life.
Lucky for you, and for me, the recipe was on the back of the bag of chocolate that I had purchased and now it lives here on WGC. It is true perfection and let me tell you why…
In my (not so humble) opinion, here is what makes a perfect brownie and some recipe tips:
- Fudge – I don’t want any of those cake-y airy brownies. What’s the point. We need some fudge consistency.
- Chocolate – this recipe is made with pure chocolate rather than cocoa powder. The moisture from the melted chocolate really goes a long way for this flavor and consistency. I’ve made it with the chocolate from Ecuador, this brand, and this brand – all are amazing.
- Texture – it’s gotta have some gooey to it. Don’t over bake it and don’t skimp on the “resting” time before slicing. It really makes a difference.
- Ratios – the recipe you’ll find below is technically a double recipe as I wanted these to be thick, gooey and chewy. If you alter the ratio of butter to eggs to flour etc, things change. So promise me you’ll stick to the simple ingredients below and you’ll be in a good place.
- Bonus – if you want to add 1 teaspoon of coffee extract, I support you!
And a few quick tip for making the best brownies in the game….
- you MUST use a metal 9×9 baking pan. Glass doesn’t retain heat as well. The disposable ones don’t retain heat at all. My fav is super inexpensive and great for all brownies, blondies, bars etc.
- all ovens run at slightly different temperatures. I’d recommend an internal oven thermometer to ensure your oven is properly heated. They are 4 bucks usually and an essential tool when baking!
Best Ever Brownie Recipe
Ingredients
- 240 grams dark chocolate (approx 1½ cups regular dark chocolate morsels)
- 240 grams unsalted butter (2 sticks and 1 tablespoon)
- 2½ cups white sugar (approximately 520 grams)
- 6 eggs at room temperature
- 4 teaspoons vanilla extract
- 2/3 cup all purpose flour (approximately 100 grams)
- pinch of salt
Instructions
- Preheat the oven to 325° F.
- Combine the chocolate and the butter over medium low heat until smooth. Add in the sugar and stir to combine. Remove from the heat for 15 minutes to slightly cool. Add the eggs and vanilla and stir to combine. Add in the flour and salt and mix until just incorporated and smooth.
- Transfer to a sprayed and parchment lined 9×9 baking pan and bake on the middle rack of your oven for 50-60 minutes. (NOTE – I have an oven thermometer to make sure my oven runs true to temp – I bake these for 50 minutes on the middle rack and they're perfect. You might need a few extra minutes depending on your oven but you want them to come out with the slightest jiggle and then set while cooling)
- Remove from the oven and let rest on the counter for 1 hour. It will absolutely still jiggle when removed from the oven – this is key and important. If you bake it until it no longer jiggles, you've over-baked them. The 1 hour of cooling on the counter allows the residual heat to continue to bake these by just a bit. After 1 hour, place the baking pan into the fridge and chill for 1 hour. Once they have set for at least the combined 2 hours, slice and serve.
fabulous….but found rubbery bits….could that have been chalaza from the egg? not in every square but enough to question what it was….
Made these at our beach house on New Year’s Eve and the consensus was unanimous. Fabulous! And I love that it’s a one-pot deal. I used Toll House dark chocolate chips. Perfection.
Awsome! Im from Ecuador, yes we have the best chocolate, I have try this recipe several times, its the best! Im lucky to try it with Ecuadorian chocolate.
Does anyone know if this recipe holds up to doubling or quadrupling? Some recipes don’t for some reason.
I havent tested it in a double batch – I think doubling and doing in a 9×13 MIGHT work but baking time will need to be adjusted. If you do 4x I feel like that’s just not going to fit into any pan so I wouldn’t do that unless you have 4 9×9 baking pans
I finally got these juuust right on the third bake. The first two batches were still absolutely heavenly, just a bit underbaked the first time and overbaked the second time. Now I found the goldilocks bake time with my pan and oven 🙂
Has anyone tried adding mini marshmallows to these? I feel like it could be awesome but I hesitate to mess with something so perfect lol