Brownies

We had high standards when it came to crowning our perfect batch of homemade brownies. Crispy edges, a crackly top and just the right amount of fudgy texture were on the list of must-haves, while chocolate chunks and nuts mixed in were a huge bonus. We cracked the code, and we have the best brownie recipe to prove it.

We’ve included all our tips and tricks for the perfect brownies, like which ingredients to splurge on, the best pan to use for those coveted crispy edges, why we use certain techniques to maximize flavors, and how to alter this recipe to make it your own (hello, chocolate frosting!).

If you’re in the camp that believes no brownie recipe could be better than a boxed mix, give ours a try. It’s basically the from-scratch equivalent of your favorite, tried-and-true boxed brownie mix, but a little bit better thanks to elevated ingredients and pro techniques.

Homemade Brownie Recipe Ingredients

• Baking cocoa: The quality of the chocolate matters when it comes to brownies. Splurge on the best cocoa powder from the store for the purest chocolate flavor without extra sweetness.
• Baking soda: If your baking soda has been sitting in the pantry for a while, test it for potency. Baking soda’s shelf life is around six months once the box is opened, and unless you’re an avid baker or use it for cleaning, it can be hard to go through a whole one within that time frame.
• Butter: Melt the butter and allow it to cool slightly so it’s ready to use. You’ll use the butter in portions, not all at once, so either keep the butter in the saucepan or transfer it to a liquid measuring cup. Melted butter is the key to those shiny, crackly brownie tops!
• Boiling water: Boiling water “blooms” the cocoa powder, which enhances and intensifies its flavor. If the water is anything less than boiling, the brownies may turn out gritty and grainy.
• Sugar: Granulated sugar sweetens the brownies without adding a caramel flavor, as brown sugar would.
• Eggs: Take the extra time and care to bring your eggs to room temperature. When you bake with room temperature eggs, you get a better batter emulsion, which creates volume and structure in the finished brownie. Either take the eggs out of the fridge 30 minutes ahead of time or submerge them in warm (not hot!) water for 10 minutes.
• Vanilla: Good vanilla extract is a powerhouse ingredient for many dessert recipes. You might think vanilla would get lost behind the intensity of the chocolate, but its floral sweetness ties all the flavors together.
• All-purpose flour: When it comes to baking the best homemade brownies, measuring the flour properly is imperative. One of the biggest brownie mistakes one can make is adding too much flour. One of the biggest tips from Katharine Hepburn’s brownies (which have over 12,000 five-star reviews) is to use as little flour as possible.
• Pecans: Salty pecans subtly cut through the sweetness of the brownies, adding complementary flavors and a pleasantly crunchy texture. I prefer to toast the nuts.
• Chocolate chunks: While you can totally use chocolate chips, we prefer the size of chocolate chunks. They’re more similar in size to the pecans, so they complement each other instead of overpowering. You can totally omit the chocolate chunks, but who could say no to double chocolate brownies?

Directions

Step 1: Make the batter

Preheat the oven to 350°F. In a large bowl, whisk together the baking cocoa and baking soda. Stir in 1/3 cup of the melted butter. Add the boiling water and stir the mixture until it’s well blended.

Stir in the granulated sugar, room-temperature eggs, the remaining 1/3 cup melted butter and vanilla extract. In a separate bowl, whisk together the all-purpose flour and salt, then stir the flour mixture into the cocoa mixture until they’re well combined.

Step 2: Add the mix-ins

Fold in the pecans and chocolate chunks.

Editor’s Tip: Be sure not to overwork the batter, or you’ll develop the gluten, which can cause the brownies to be dense.

Step 3: Pour into pan

Pour the brownie batter into a greased 13×9-inch baking pan, spreading out the batter as needed to evenly reach all four corners.

Editor’s Tip: You can line your pan with parchment paper instead, so after baking and cooling, you can easily lift the brownies out of the pan, if desired.

Step 4: Bake

Bake the brownies until they begin to pull away from the sides of the pan, 35 to 40 minutes. Carefully remove the pan from the oven and cool the brownies in the pan on a wire rack.

Brownie Variations

• Use any other mix-ins: There’s no shortage of dessert mix-ins that can be added to these homemade brownies. Feel free to play around with the baking chips or try other types of nuts. Dried fruit—like figs or cherries—makes an excellent brownie mix-in. You could also add chopped Oreos, Reese’s or other candy bars, or swirl in jam, peanut butter, pistachio butter, Nutella or salted caramel sauce.
• Swap hot coffee for boiling water: Hot coffee has the same blooming effect on the chocolate as boiling water. It makes the chocolate’s flavor stand out even more without creating a buzzy, java taste. Ina Garten’s brownie recipe uses instant coffee granules for the same effect. You can definitely trust us on this one!
• Add a sprinkle of flaky salt: Once the brownies are cooled to room temperature, I always add a sprinkle of flaky salt on top. It cuts a bit of the sweetness and makes the flavors pop. Plus, it looks so pretty!
• Finish with frosting: The only dessert better than double chocolate brownies? Triple chocolate brownies. Once the brownies have cooled completely to room temperature, spread them with a chocolate frosting or chocolate ganache. Either will make these brownies downright decadent.

How to Store Brownies

Store homemade brownies in an airtight container at room temperature for up to four days. They should be kept in a cool, dry place away from direct sunlight. They can also be stored in the fridge for up to six days, but the fridge will dry out the brownies a bit.

Can you freeze brownies?

Yes, you can freeze baked brownies. Allow the brownies to cool completely to room temperature, then either wrap the brownies in their pan tightly with two layers of storage wrap or transfer them to an airtight container. Freeze the brownies for up to three months, and thaw them at room temperature whenever you’re ready to enjoy them.

Brownie Recipe Tips

What’s the best baking pan for brownies?

The best baking pan for brownies is a metal baking pan. These pans are thinner than glass or ceramic pans, so they heat up quickly and promote the most even baking. Glass and ceramic pans take longer to heat up and hold onto heat longer than metal pans, meaning that when you take your brownies out of the oven, the glass or ceramic pans will continue to bake the brownies’ edges.

How do you know when brownies are done baking?

The brownies are done baking when a toothpick inserted in the center comes out with a few moist crumbs attached. If the toothpick comes out with raw batter stuck to it, keep baking them.

However, if the toothpick comes out completely clean, your brownies may be slightly overdone. Remember, the brownies will continue baking and setting up as they cool, so err on the side of caution when testing them for doneness.

Can you use oil instead of butter in this brownie recipe?

Yes, you can use oil instead of butter in this brownie recipe. A neutral-flavored oil like canola oil is best, that way there isn’t a strong flavor shining through. You can use olive oil, but try to use a olive oil that’s more processed. Bottles of extra virgin olive oil usually have a lot of flavor nuance that might not taste the best in a batch of homemade brownies.