I know brownies are subjective.
Everyone has their own way of loving them, and you may not agree with me on texture here. I understand, we’re all unique individuals.
But every time I eat these, I nod my head with a smile, confident that my search for perfection is over. And they’ve led me to develop several other delicious brownie recipes.
My favorite brownies have a deep chocolate flavor, a slightly chewy texture (a nod to the boxed brownies of my youth), and a beautiful shiny top.
Secrets To Great Brownies
- Use good quality chocolate. I prefer bittersweet chocolate, and dutch cocoa powder. Since brownies are all about the chocolate, you want to like what you use!
- Don’t overbake your brownies. Check them periodically throughout baking to ensure you catch them at the right time. If you overbake, the brownies will be dry.
- Using both melted chocolate and cocoa powder will give you robust chocolate flavor and great texture.
- That lovely, papery layer on top is the result of whisking the eggs and sugar very well, before folding in the other ingredients. So didn’t skimp on the whisking.
Variations on this recipe:
1. Peanut butter brownies • Take ¾ cup of creamy peanut butter and drop it in circles over the brownie batter before baking. Using an offset spatula or butter knife, drag the peanut butter through the top of the batter, making swirls. Bake as directed.
2. Rocky road brownies • Add marshmallows, chopped pecans, and chocolate chips to the top of brownies before baking.
More Brownie Recipes:
- Layered Peanut Butter Crunch Brownies
- Peppermint Hot Chocolate Brownies
- Raspberry White Chocolate Brownies
Chewy, Fudgy Brownies
Servings: 12 large or 24 small brownies
These will always be my favorite brownies. A combination of the best elements – chewy, fudgy, and chocolate heaven.
Ingredients
- 8 tablespoons 1 stick; 113 g unsalted butter, cold
- 8 ounces 226 g bittersweet chocolate, chopped
- ¼ cup 25 g Dutch process cocoa powder
- 1 cup plus 2 tablespoons 160 g all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 4 large eggs
- ½ cup canola oil
- 1½ cups 297 g granulated sugar
- ½ cup 99 g packed brown sugar
- 2 teaspoons pure vanilla extract
Instructions
- Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan and line a parchment sling.
- In a medium saucepan over medium-low heat, melt the butter and the bittersweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder, stirring until smooth. Set aside to cool slightly.
- In a small bowl, whisk the flour, baking powder, and salt.
- In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and bake 22 to 27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the skewer should not be wet, but should have a good amount of crumbs clinging to it.
- Transfer the pan to a wire rack and let cool completely. Use the parchment paper sling to gently lift the brownies from the pan. Cut them into squares.
36 Comments
Mardee
Sunday, November 10, 2024 at 1:26 pmThese brownies were some of the best I have ever tasted. My family raved about them, and they were gone so quickly. They were lusciously chocolatey, moist and just melted in your mouth. I can’t wait to make them again! Thanks for this recipe!
Nicole
Sunday, September 29, 2024 at 3:54 amAbsolutely terrible brownies! I dirtied so many extra dishes and for what? They don’t even taste chocolatey somehow! You’re better off with a cheap box mix!
Mary
Sunday, November 10, 2024 at 1:24 pmYou must have done something wrong, because these are absolutey delicious! Moist, chocolate and so good!
claudia
Friday, August 30, 2024 at 10:00 pmPerfection! Just like my grandma’s. I have been searching for years! Thank you for this recipe. I got it from your book, the picture looked just like my grandmas and that the whole reason I bought the book!
Anita
Saturday, March 23, 2024 at 11:08 pmWhat brand of bittersweet chocolate and percentage of cacao are you using?
Kt
Tuesday, July 11, 2023 at 4:27 pmWelp, these brownies are better than my go-to, favorite brownies. I’m a little sad about that but I shall get over it. I made the recipe as is but would like to add walnuts for the people who like them, any guess as to how much I can add? Thanks for the recipe- these are truly the best.
Edie
Friday, June 16, 2023 at 4:29 pmOMG!! I made these brownies for a gathering tonight. Just snitching the crumbs left in the pan is making me swoon!! So moist, sweet but not too much and wonderfully chocolatey!! I hope the brownies make it to the party!! Sarah, this is a winner!!
Sarah Kieffer
Saturday, June 17, 2023 at 9:52 amglad you enjoyed them!
Kate
Tuesday, June 6, 2023 at 3:33 pmHi, Sarah,
I made the Marshmallow Peanut Butter variation of Forever Brownies from100 Cookies. Not quite as gorgeous as your photo, and tasted DE-LICIOUS. Moist and Pretty.
Also, baked your Ginger Orange Carrot Bread from 100 Morning Treats. Oh-OH-OH! You and I are now Best Breakfast Buddies.
Sarah Kieffer
Tuesday, June 6, 2023 at 3:48 pmLove to hear that, Kate!
Donna Lindsay
Tuesday, June 6, 2023 at 12:46 pmDo you have anyway that this recipe can be altered so they’d make an 8×8 or 9×9″ pan? I don’t have the big one any longer, as I just wasn’t using it! I’d really not want to go and buy one. I know I can freeze them! I would be happier if I can make these in a smaller pan.
Thank you,
DL
Susan
Wednesday, July 10, 2024 at 7:35 pm1/2 of this 9×13 recipe will do it! (I don’t see a reply from Sarah, but this has worked for me.)
Michelle
Monday, February 20, 2023 at 5:37 pmMy husband said this was the best brownie I’ve ever baked and I’ve been making brownies for 30 years.
Sarah Kieffer
Tuesday, February 21, 2023 at 8:13 amLove hearing that.
Becky
Sunday, November 13, 2022 at 5:20 pmThese brownies are trouble! I am supposed to be dieting, but I can’t leave them alone. Far better than a box mix. I don’t know that I can ever make a box brownie mix again!
Erin
Friday, August 26, 2022 at 6:53 amI love these brownies and make them often! Have you ever attempted to freeze them? Thanks so much!
CK
Sunday, May 22, 2022 at 10:34 amYep. These are the best brownies. Only with brownies is it a compliment when one says they are just as good as boxed. These are slightly superior. I cooked them for the full 27 minutes and found the middle perfect but the edges a little too done (not burnt) for my liking, but I am willing to sacrifice the perimeter. Thanks for an excellent recipe. I’ve tried many brownie recipes and these finally live up to the hype.
Jenna
Sunday, November 21, 2021 at 11:48 pmDoes anyone know how well they freeze?
Victoria
Monday, September 20, 2021 at 7:45 pmI discovered you and this recipe from your 100 Cookies book! I am such a picky person when it comes too brownies. Can’t be too sweet, or too rich that I can only eat a bite or two, or too cakey, the list goes on. These though, these are IDEAL. They are everything I loved about boxed brownies growing up, but 100x more elevated. Chewy and fudgy, but not overly so, and the perfect level of sweetness. The thin crackly tops are my favorite. Soooo good. Finally found my holy grail of brownies.
Kirsten M.
Sunday, September 19, 2021 at 8:41 amI made these brownies and they were absolutely delicious!! So fudgy and perfect. I will definitely make these my go-to brownie recipe!
Maria
Sunday, August 8, 2021 at 9:13 amCan I halve this recipe? Too big for me….
Cristina Solomon
Sunday, November 22, 2020 at 11:12 amThese are probably the best brownies I have ever made. I tried the recipe for the first time last night and my bf had two, then told me to hide them because they’re dangerous. Thank you so much for sharing!
Niyatee Ravipati
Friday, October 18, 2019 at 3:10 pmHi can i use sunflower oil instead of canola?
Niyatee Ravipati
Wednesday, October 16, 2019 at 3:50 amhi,
I cant find canola oil easily in india, is sunflower oil okay as a substitute?
Jim H
Sunday, May 6, 2018 at 5:09 pmI’ve made these a couple times now and my 27 year old daughter says, “These are the best brownies I’ve had in my life!” She’s a chocolate lover and these are terrific! Most recently, I tried freezing them, then cutting in half and using for an ice cream sandwich. They work extremely well, hold together (cut them frozen) and maintain a great texture and taste frozen. So good!!!
Panjami
Friday, February 9, 2018 at 8:44 pmHi Sarah, these brownies look gorgeous, I’d love to make these. I have a question though, can I bake them in a 8*8 square pan coz I don’t have a 9*13 pan.
Thanks!
McKenna
Sunday, February 4, 2018 at 3:46 pmI made these with dark brown sugar because I didn’t have any light brown on hand…but definitely need to remake with light brown! The dark brown sugar really competes with the chocolate flavor. Otherwise amazing texture!! Excited to try these again.
Stella
Friday, January 26, 2018 at 1:24 pmThanks for sharing this awesome recipe! It really has THE perfect texture out of all the brownies I’ve made in the past. LOVE these brownies 🙂
Camille
Tuesday, November 14, 2017 at 11:52 amI made these on Sunday and they are absolutely the best brownies I’ve ever eaten in my life. They are SO GOOD! I can’t wait to make them again.
Hadley Hauser
Monday, November 14, 2016 at 6:36 pmThese look great, I can’t wait to sample the recipe! Brownies would hit the spot tonight 🙂
Abby | Lace & Lilacs
Sunday, November 13, 2016 at 11:56 amThese brownies! That apron! So much love. <3
Becky
Sunday, November 6, 2016 at 7:06 amBrownies are probably one of my favorite desserts and these look delicious! Your Book will be fabulous!
Heidi Clark
Thursday, November 3, 2016 at 1:28 pmThe brownies look decadent and the apron is delightful. Do you have a no purchase entry?
With thanks
Emma Galloway
Sunday, October 30, 2016 at 6:54 pmYay Sarah! I can’t wait to see your book and also to convert this brownie to gf, it sounds perfect. Much love xx
Marta @ What should I eat for breakfast today
Saturday, October 29, 2016 at 3:11 pmIt sounds like so much fun! And Molly looks so pretty in the apron. I love brownies but I haven’t found the perfect recipe yet. I am excited to try out yours 😀
Heather
Thursday, October 27, 2016 at 11:40 amSarah, I am so excited for your book! I just preordered a copy and I can’t wait to bake everything from it. I’ve been following your blog for ages and I’ve made sooooo many of your recipes and they are always so fantastic and delicious. And….. I can’t believe we’ve never met in person. Hoping this will change one day soon 😉
hugs,
Heather