Desserts Cookies Brownie Recipes Chocolate Brownie Recipes The Best Brownies 4.6 (58) 56 Reviews 15 Photos Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on May 28, 2024 Save Rate Print Share Add Photo 15 15 15 15 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 35 mins Total Time: 1 hr 20 mins Servings: 9 Yield: 9 brownies Jump to Nutrition Facts Jump to recipe Virtually everyone who posts a brownie recipe online claims that theirs is the best, and in keeping with that time honored traditional, I will do the same. These really are the best brownies. And I'm sure you'll agree when you make them, just as long as we're on the same page regarding which type of brownie we're talking about. These are "fudgy" brownies, so if you prefer cake-like brownies you came to the wrong place. Please leave. But, before you do, I have to make sure you realize those are just a slightly thinner piece of chocolate cake. You can call it a brownie, but it's cake. Which brings me to my most common complaint about fudgy brownies. They're just a thinner piece of fudge. That's not a problem with this easy recipe. We get the moist, dense, chocolaty goodness of fudge, yet the brownie still features the texture and crumb of a baked good. The keys are using pure chocolate instead of part cocoa, as well as actually baking the brownie all the way through. Not over-baked, but just cooked enough (so as not to be left with raw, gummy dough once cooled). Besides producing a proper inside texture, cooking the brownies long enough also gives us that signature shiny, crispy, flaky top crust, and (my favorite part)chewy edges. Of course, if you want to toss in some nuts feel free. But these are so perfect, I didn't feel the need. Either way, I really hope you give these a try soon. Enjoy! For more Chef John, be sure to subscribe to Food Wishes on YouTube! Click the "Join" button there to get Chef John's bonus video footage and behind-the-scenes pictures, live chats, and other Food Wishes member exclusives. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 9 servings ⅔ cup all-purpose flour ¾ teaspoon kosher salt 3 ounces unsweetened chocolate, chopped ½ cup unsalted butter 1 ¼ cups white sugar 2 large eggs 1 teaspoon pure vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier. Mix flour and salt together in a bowl; set aside. Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside. Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed. Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible. Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces. Kim Chef's Notes If you want to double this recipe and use a 9x13-inch baking dish, that will also work, although I believe they'll be a little bit thicker and take a little bit longer to bake.Make sure you use chocolate that is 99% to 100% pure cacao.You can use 1/4 teaspoon plus 1/8 teaspoon of fine salt instead of kosher salt, and you can use buttered foil instead of parchment paper. I Made It Print Nutrition Facts (per serving) 296 Calories 16g Fat 38g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 296 % Daily Value * Total Fat 16g 21% Saturated Fat 10g 50% Cholesterol 68mg 23% Sodium 179mg 8% Total Carbohydrate 38g 14% Dietary Fiber 2g 6% Total Sugars 28g Protein 4g 7% Calcium 20mg 2% Iron 2mg 13% Potassium 107mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.