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Best Ever Brownie Recipe
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4.48 from 21 votes

Best Ever Brownie Recipe

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 Time10 mins
Cook Time45 mins
Resting Time2 hrs
Total Time2 hrs 55 mins
Course: Dessert, Snack
Cuisine: American
Keyword: the best ever brownie, the best ever brownie recipe, how to make the the best ever brownies, the only brownie recipe you'll ever need
Servings: 16 people
Author: Gaby

Ingredients

  • 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

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 9x9 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.

Notes

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