Best Ever Brownie Recipe

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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.

The Best Ever Brownie Recipe

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
Best Ever Brownie Recipe

Best Ever Brownie Recipe

4.5 from 21 votes
I solemnly swear that this is the only brownie recipe I will ever make for the rest of my life. (NOTE – before you dive into this recipe, please read above and see all the tips and tricks to make sure these come out perfectly for you!)
Prep Time 10 mins
Cook Time 45 mins
Resting Time 2 hrs
Total Time 2 hrs 55 mins
Course Dessert, Snack
Cuisine American
Servings 16 people


  • 240 grams dark chocolate (approx 1½ cups regular dark chocolate morsels)
  • 240 grams unsalted butter (2 sticks and 1 tablespoon)
  • 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


  • 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.


You’ll notice that some of the ingredients are listed by weight above – here’s the deal… it’s just more accurate. The flour is measured by scooping and leveling in my world, so the weighted amounts of flour / sugar are based off that. Trust in the process – these are amazing. My fav handy dandy kitchen scale is here 

Nutrition Information

Calories: 354kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 42mg | Potassium: 129mg | Fiber: 1g | Sugar: 37g | Vitamin A: 466IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg


  1. 5 stars
    I need to bake these right now!!! I may not have dark chocolate though. Is this going to be an issue?

  2. Do you add the salt into the batter or sprinkle on top after baking? Recipe looks delicious and can’t wait to try

  3. Can we buy the Yumbos chocolate chips that you mentioned? Would love to stock up and support them!

    1. i messaged the owner this morning and asked if I could make his Whatsapp public for people to buy via him. Waiting to hear back as they aren’t set up for purchasing any other way at the moment

  4. I make a similar brownie. Always the best and fudgy. Do you have an icing to go on top that will harden.

  5. They sound delicious! I have trouble waiting on baked goods to cool. I’ll have to try on this recipe. It sounds easy and they look delicious! Thanks for sharing!

  6. Could you use semi-sweet chips? Also, can you add nuts and extra chip or would it be too much?

  7. What is the % for the chocolate, so we can try to use a similar chocolate, locally? Thanks!! I can’t wait to make these.

  8. Thank you so so so much for the measurements in weight! I really hope to see more of this. So excited to try these

  9. I cannot wait to bake these! Just want to say THANK YOU for using weight measures!! So much easier and accurate!!!

  10. Chocolate is originally from Ecuador! There’s no more perfect place to get the best brownie recipe ever. So pumped to try it, I am obsessed with your brownie method (stovetop vs in a bowl), so whatever new brownie you share, I’m sold!!!

  11. Your brownie recipe showed up just in time! My son requested brownies for his birthday so I will try out your recipe. The last brownies I made turned out like cake and we were a little disappointed. I was happy to hear you say yours are gooey and chewy. Do you pack in the flour and level off or just spoon into measuring cup and level off?
    Thank you!

    1. there are notes within the recipe on how I scoop/pack and level my flour which equate to the grams!

  12. Waited the appropriate time and just tasted. Yes, something special! Baked 45 mins. half recipe and I think, perfect! Added 1/2 teaspoon espresso as I do in all brownies. Thank you, Gaby!!

  13. I just have to say THANK YOU for this recipe and especially THANK YOU for taking the time to add grams! For a non American person, this makes it so simple!

  14. In order to make these brownies dairy free (due to allergies), would shortening or oil be a better option? Open to other options as long as they are legume/soy/nut free.

    1. I haven’t tested them with oil or shortening so I can’t say with absolute certainty which would be best

  15. 5 stars
    These taste delicious – I baked for 50 mins and followed cooling instructions but the center was still super gooey (could only cut sides into squares). Maybe my oven cooks low – should I try a little longer next time?? In any case we scooped the gooey middle into bowls and made brownie sundaes!

    1. a couple questions – did you use a metal pan? and is your oven running true to temp? LMK and happy to help troubleshoot

    2. Not sure if my oven is true to temp? Should I stick some type of thermometer in there to see? Yes used a metal pan 🙂

    3. there’s a link within the post to the 4buck thermometer that I keep in my oven to make sure everything is the right temp

    4. Same thing happened with me! Will go 5 more mins next time, but like you said, makes a heck of a brownie sundae!

    5. I had the same problem. Metal pan and oven is true to temp – always use an oven thermometer. I was going to serve for 4th of July but very concerned about doneness.

  16. I made these tonight exactly as written. I cooked them for 50 minutes. Sadly, they are under done!! I would recommend cooking for 55 minutes. Otherwise, the taste was great. We ate the edges!

  17. I made this last night and they turned out more cake than brownie. I think I overstirred the flour too much prior to baking. Question- before putting the eggs- do you just put the eggs as whole or whisk them before? I put them as whole. Thanks!

    1. I put the eggs in whole.

      But also – CAKEY?? That’s so curious with how these ratios are done. Did you make any other adjustments to the recipe?

  18. 5 stars
    Hands down I will be making these “again”….this is based on my just having cut my 9 x 9 metal pan’s worth of pure heaven, into 12 decadent bars. I am piggish I guess, portion wise. I sampled plenty as I cut, and these are stunners. I run a home based baking business and accurate ovens are a must. I did bake for the full 50 minutes @ 300° in my 9 x 9 inch metal pan, and while the brownies were able to be cut, they were a tad close to being under baked. This recipe is a “kissing cousin” to a Nick Maglieri recipe, and his are called “Supernatural” brownies. Yumbos/Gaby’s version has more egg. Thank you Gaby for sharing and should the day come where you try another brownie recipe, you will let us know, right? 🙂

  19. 5 stars
    When I took them out of the fridge and cut them the ones in the center were still supper gooey – does that mean I should cook them longer next time?

    1. Hey Morgan! Yes- a lot is dependent on how true to temp your oven runs! You could leave them in for an additional 5 mins next time!

    1. I haven’t tested at high altitude BUT – the OG recipe from Quito is at a super high altitude too… so there’s that

  20. 3 stars
    I followed the recipe right down to Weighing out the ingredients and testing my oven temperature. My brownies never set and they remained super runny in the center. Help!! I live at a higher altitude should I adjust the recipe due to the fact?

  21. I posted a comment earlier and it was posted as I took a screenshot. However it isn’t there now. I’m not surprised.
    Just like everyone who has commented here the inside was raw. All instructions followed. I even put it back 10 more minutes and left on counter overnight. Since I’m not the only one this happened to, please post an answer – yes I used a thermometer as well. I’d like to do this again but can’t eat raw brownies. Thank you!

    1. Hi Isabel – I found both of your comments in my spam folder but made sure to approve them for other peoples use! Did you use a metal pan?

    2. How rude to Gaby!!! She posted a wonderfully gorgeous brownie recipe that she had found and wanted to share it with us all . Yes I made these brownies straight away, and they failed, 2nd time similar results but instead of carrying on and blaming Gaby for raw batter maybe have a look at what you’re doing and I mean a good look and adjust accordingly and like me you’ll have the absolute best brownies you’ve ever made.. Tins are of different thickness, not all butter is the same, eggs too, so figure it out and stop blaming Gaby for your raw batter.. Maybe if you can’t figure it out, you better just stick with packet mix as obviously you cannot cook…

  22. 5 stars
    These were so good! I baked them with my boys. The hardest part of this recipe is waiting for it to set (which we didn’t do completely) but they were so good-almost like a chocolate molten cake but better, sweeter and super buttery and chocolate-y. Very ooey gooey and delicious but I can feel it in my arteries . Thank you Gaby for sharing!

  23. 5 stars
    Omg. Truly the best brownie recipe ever. It’s like a brownie/fudge hybrid. Wow. Tastes better the second day when it’s really chilled. Thank you Gaby! My brownie queen!

  24. I love almost all of Gaby’s recipes but these did not work for me. I have an oven thermometer, so my temps were correct. I weighed the ingredients. I used Lindt 70% chocolate bar. 9×9 metal pan. The top set with a crusty, dry top. Then there was a gap, then a gooey undercooked brownie below. I threw them out. I’m not sure what went wrong! Probably will stick with Gaby’s other brownie recipes which have never failed me! Sorry to post a not great review (I love you Gaby) it’s possible I did something wrong, but I am a pretty experienced baker and brownies are usually pretty simple…..

  25. 2 stars
    I cooked these to spec and they came out undercooked and I even took them to 65 minutes because I thought they were going to be undercooked just by looking at them. They were hard to eat and super rich.

  26. These Brownies are PERFECT!! 10/10 the hardest part is the waiting and cooling…but Sooo worth the wait! If you follow her recipe to a T you will get a crinkle top( perfection), crunchy outer layer and a fudgy delish gooey rich molten interior; my opinion pretty well rounded! Thanks for the craving !!!

    1. I haven’t tested in glass in 8×8 but glass doesnt retain heat as well so I’d say probably 15+ minutes more baking time

  27. Have you tried making these with salted butter? Curious how they would turn out since that’s all I have in my fridge!

  28. 4 stars
    Hi there! Didn’t have the right sized pan so I used a 7×7 and a small round cake pan. How jiggly should the brownies be when you take them out of the oven? Just the middle or all over?

    Also, my chocolate was on the sweeter side. Would the recipe still work with less sugar, like two cups?

    1. They should have a little jiggle – but not a full jello jiggle. Inside temp of brownies should be 180℉ to 190℉ when removed

  29. 5 stars
    These were SO GOOD!!! I put them in the fridge overnight and served them cold and they were excellent! They are extremely fudgy, so I think I’ll always serve them straight from the fridge. Everyone gave them rave reviews and asked for the recipe! Will definitely make again

  30. 5 stars
    Came out exactly as you said! I made them in a 9×12 metal pan because I only had an 8×8 and given the comments about the loose center figured the larger pan would be better. Followed all other directions exactly including baking only for 50 min. Let rest for an hour then another hour in the fridge. They were fudgy and rich for sure but delicious. Definitely not what I’d say is a more traditional brownie but totally yummy!

  31. 5 stars
    The “best brownies”… I was skeptical just looking at the title because that sets a pretty high standard.

    I baked them today….


    Seriously the best!! But honestly, I don’t know why I was so skeptical. I’ve tried your other recipes and they’re just as delicious — especially your chocolate chip cookies!!

    For your reference— my baking dish was about 8.5×8.5 and baked for 55 minutes.

  32. I’ve made dozens of brownies before and none of them were ever as good as a box tbh. But these are amazing and I will never look back! Once again, thx Gaby!

  33. 3 stars
    Hi Gaby,

    I found these brownies to be quite sweet (baklava level sweetness). Do you think the recipe would work with half the sugar or does it need it for the texture?

  34. 4 stars
    I have made these brownies a couple times now. The first time I did it exactly as posted and thought they were borderline raw. I do not like my brownies that wet. I made them two more times and found the perfect cooking time for those of us that don’t like them that “gooey” to be 75 minutes (300 is a pretty low temperature which is why the time is so long). They were perfectly cooked and still soft, not dried out in the least. I used dark chocolate chips and threw the extras from the bag into the dough at the end. I also used GF flour and noticed no difference at all. I have to agree these brownies are pretty darn good.

  35. These were sensational! I’ve forever been wanting to replicate this amazing Harry & David chocolate brownie thing and from what I remember, this is it!!! I did slightly underbake them so I’ll go 5 extra minutes next time. I’ve never had a more delicious brownie! It is shocking to see the amount of sugar and eggs that go into this recipe, but I can’t argue with perfection! Making them again today and I don’t even mind suffering through the mandatory wait time because they’re so worth it! Thanks Gaby!!!

  36. 5 stars
    These brownies are absolutely the best ever! I had a similar experience to others with them being extremely underbaked after the cooling process, but I put them back in the oven for an extra 45 minutes (the next morning) until they reached 190 and repeated the cooling process steps. They are so perfect – chewy, fudgy and crinkly on top. I need to get an over thermometer and see if my oven is not at an accurate temperate, because I suspect that’s why they were underbaked at first.

  37. 5 stars
    Wow, wow, wow! They are truly the best! I did giggle at the serving size, is that 15 for me and I slap anyones hand that tries to take that last one.

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