Ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!
I'm a sucker for ooey, gooey, fudgy brownies. Chocolate brownies are my weakness. This recipe gives you a fudgy brownie with crackly tops every single time. It's brownie perfection!
They really are the best brownies in the world. Yes I know, I know, this is quite a claim. But seriously they are and that is, in fact, their name. So who am I to argue.
A friend sent me this link about a year ago I think. She had found a recipe for the best brownies in the world. Well, that got my attention, for sure.
Of course when someone makes a claim like that you just have to investigate further. If for no other reason than to prove them wrong. I mean, who dares to say they make the best brownies in the whole world. So I did in fact investigate. And they are in fact the best brownies in the world.
If you like fudgy brownies these are for YOU! If you like cake-like brownies, then your hunt continues. Run off now you cake brownie loving folks. No need to read further. This is for fellow chewy, ooey, gooey, messy brownies lovers.
If you are in fact a chewy, ooey, gooey, messy brownies lover...well, you've come to the right place. Pull up a chair and hold on tight to it cuz I'm about to blow the roof off the joint. Y'all ready for this?
Oh small disclaimer, these are not my brownies. Well, I did, in fact, make them. But the recipe is not mine. I am not a genius. That distinguished honour goes to Alta from Tasty Eats At Home.
If you have not been to Alta's blog you should go, run there now. Or look at the brownies first then run there. I have tried to adapt these to no avail. I attempted to make them better but I honestly don't think it's possible.
So at some point during your reading of this post go visit Alta's blog, you need to stop by and check out her brownie recipe. Say hello, look around, enjoy her blog. She knows her stuff.
More Great Chocolate Dessert Recipes:
- Potato Chip Toffee
- Mini Peanut Butter Cup Christmas Crack
- Chocolate Crunch Bites
- Chocolate Marshmallow Bars
- Homemade Snickers Cheesecake Bars
- Chocolate Caramel Pecan Candies
- Chocolate Tacos
- More Chocolate Recipes
Tools and Supplies Used for This Recipe:
This list contains Amazon Affiliate Links so I make a small commission if you purchase items.
- 8 x 8 inch Baking Pan- These pans are essential for baking on a regular basis. Many recipes call for square 8 x 8 inch pans so it's worth having a couple in your cupboards.
- Wooden Spoon- I have so many different brands of wooden spoons. I love using them for baking and making fudge. You can never have enough wooden spoons.
- Parchment Paper- I use Kirkland parchment paper because I can buy it from Amazon or Costco. I buy a two pack because I use a lot of it.
- Unsweetened Chocolate- I keep a few boxes of this on hand in my pantry at all times. Use whichever brand you prefer.
- Semi-Sweet Chocolate Chips- I cannot stock enough chocolate chips in my house. I like Hershey's or Nestle. Buy in bulk if you can. I store mine in mason jars.
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The Best Brownies In the WORLD!!!
Ingredients
- ½ cup butter
- 2 oz unsweetened chocolate
- 1 cup sugar
- 2 eggs, beaten
- ½ tsp vanilla
- ½ cup semi-sweet chocolate chips
- ¼ cup flour
- ¼ tsp salt
Instructions
- Preheat oven to 325 degrees.
- Line your pan with parchment paper. I find wetting it gets it more pliable.
- Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
- Remove from heat and add the sugar. Stir well.
- Now add your eggs and vanilla, stirring until it’s smooth.
- Add chocolate chips, flour and salt. Stir until well blended.
- Pour into pan and place in oven. I always tap my pan to get out any bubbles and make it even.
- Bake for 35-45 minutes, toothpick inserted should come out clean when done.
- Remove and cool on a rack.
- Serve with a smile.
Video
Notes
Nutrition
You can use my recipe for vanilla salt. You can substitute regular salt. But the vanilla one has so much more flavour so I prefer it. It's easy to make. You should give it a try. You'll thank me once you realize how good it is, and how easy it is to make!
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Note about the best brownies in the world:
- Original post was published on August 7, 2011
ConCon
At first glance, I thought it was CHEESE inbetween the brownies. Hahahaha After closer investigation, I realize it's yellow paper. Boy do I feel like a dumby.
Food Wanderer
Hi, Kim! just stopping by your wonderful blog 🙂 These look amazing! rich-check, fudgy-check, gooey-check, chewy-check,extra chocolate chips-check! What more can you ask for? These are the perfect brownies & look absolutely deelish!(^-^)
Sue Goldian
They look terrific. Only problem is that here (Israel) there is NO unsweetened baking chocolate. Not that I'm complaining, mind you. When I first got here 43 years ago there weren't any chocolate chips and we had to chop our chocolate with a knife. Soooo, I'm used to adapting American or Canadian recipes that call for unsweetened chocolate by using semisweet and reducing the amount of sugar (which I usually do anyway for most recipes). So how much sugar would you suggest I use, assuming I'm using really good quality semisweet chocolate?
Kim Bee
@ConCon- Lol, you are not the first to have made that mistake. I should have used another colour.
@Food Wanderer- Thanks so much. These are just so good I can barely stand it.
@Sue Goldian- Ah you pose an interesting question here. I personally tried to adapt these once and it went horribly awry. So I am terrified of messing with the amounts. If it was me switching out I would try one of two things:
1- don't adjust the sugar as the recipe is only two ounces of unsweetened so it should not make a huge difference taste wise. As brownies are better sweet anyway in my opinion.
2- again I like sweet so bear that in mind. I would try adjusting down by 1/4 cup. If it was four or six ounces of chocolate I'd guess it at 1/2 cup. But for just two ounces I would think cutting down by 1/4 is good.
Please let me know how they turn out. I swear I have tried a zillion brownie recipes and to date this is my fave. It's just so fudgey and gooey. I think we've only let one batch cool to date. And only as it was being used for something I had to cut it into squares for. I hope this helped. I am by far not a science oriented baker so hope I am not leading you down the garden path here. xx
Lorrie
Brownies are my absolute favourite thing to eat, however, I have yet to find a homemade recipe I like better than a particular "boxed" mix, and I HATE boxed anything! I am so desperate for a homemade recipe I try every one I come across that promises to be "the own". So of course, I had to try these this morning. They are not what I was looking for. 🙁 Mine turned out very hard to take out of the pan as there was really no texture to them. perhaps more flour is needed? and they were not the rich dark chocolate colour even though I used the dark chocolate as well as semi dark for the chips. I can see why the parchment paper is required - at least for the ones I made. Thanks for the recipe but I'm still on the hunt. 🙁
Kim Beaulieu
I just saw this Lorrie. Your comment got stuck in the wrong spot.
My thought is yours were off because you used dark chocolate, the texture is different and it cooks differently. So that might be the issue.
I use parchment for all my baking because you can lift the bar/brownies/whatnot out of the pan without worrying about anything sticking. I actually use it for cooking too, makes cleanup a snap. But it should have no affect on the cooking. It's just there to make stuff lift out really well, works great for sweet breads too.
These should be the colour in the photo, I don't own photoshop so what you see is what I make. They should be a mid-level brown colour, a bit darker than milk, but not dark like dark or bitter chocolate.
I am so bummed you didn't like them. Most people love these brownies. I've made them myself at least 50 times and loved them every single time. I rarely make any other brownie now. I like ooey, gooey, fudgy brownies so these are our favourite. Maybe you would prefer a more cake like brownie if you're looking for more texture? It's such a subjective thing. Some folks like cake type, some like fudgy, some like icing, some don't. You can easily adapt this to make it more what you like. Happy to help if you like. xx
Kayle (The Cooking Actress)
WHOA. good call on the updated pics....my mouth is wateringggg
christina
Has anyone tried making these with coconut oil instead of butter?
Kim Beaulieu
I have. It's pretty good. I like the half and half approach, 1/2 butter and 1/2 coconut oil. That way you get the best of both worlds. I found them a bit more chewy with full coconut oil, but that's not such a bad thing with brownies.
Brianne @ Cupcakes & Kale Chips
Mmm, they look perfect, and with only 1/4 c flour, I bet I could easily convert it to make them gluten free and still fabulous!
Karen
Mae these tonight and everyone loved the brownies. We couldn't wait for them to cool down! Daughter said they are the best brownies ever! Thanks for posting our new brownie recipe.
Kim Beaulieu
Yeah! I'm so happy to hear that. We have loved these for years. I swear my kids won't let me make any other recipe. It's our go to recipe for brownies. We make two batches at once, that way we can eat one pan hot and one cooled. Not good for the waistline at all. xx
carissa
These are sinfully delicious.
Coco
I have to get my Cravings fix on the w/end since I can't connect to your site from work...not a bad thing b/c I'd be drooling onto my keyboard!
I got sidetracked and found this recipe today.
LOVE the first pic -very clever, Kimmy.
And vanilla salt is new to me. Can't wait to see what that's about,
The crinkly sheet that forms on top of brownies is like magic. It's my fav part!
Doreen Pendgracs
I absolutely adore brownies. I will try making these, and let you know how they compare with the best brownies I've ever had: the dark Choc sea salt caramel pecan brownies from Paul A. Young of London.
Stacy
These look fantastic! Do you know if the recipe can be doubled and baked in a 9 x 13 dish?
Kim Beaulieu
I usually bake double batches in two 8 inch dishes because we like the edges. I would think it would work beautifully, most brownie recipes do well in a 9 x 13. The middle might be gooey but that's sort of what these brownies are all about. They are super fudgy.
Now I want to try it. Ha. Brownies may be on the menu for Easter.
Heather
Just made these and took them camping. DELISH. Hard to find a good brownie recipe that is not too cakey and has the chewy crinkled top texture of a box brownie but oh so much better (and without all the unknown ingredients). These were perfect. My hubby the ultimate critic loved and my 4 and 6 yr old boys had them plain the first night in S'mores the second.
Lori
When you say 2 oz of unsweetened chocolate, does that mean the little squares of chocolate or 2 oz of the powdered cocoa? Thanks!
Kim Beaulieu
The squares of chocolate. Hope that helps. Hope you love them. They are our favourite.
Loti
That's what I thought, but just wanted to verify! My boys loved them!! Thanks for the great recipe!
Kim Beaulieu
Yeah, so happy to hear that. We love them. My family doesn't even want me trying other brownie recipes. They love this one too much.
Kelly
I just made these.. and in all seriousness, these most certainly are the BEST brownies in the world!
Kim Beaulieu
Yeah, I am so thrilled to hear that Kelly. I just love this recipe. I rarely make any other brownie because none compare. So thrilled you liked them. Thanks for taking the time to swing by to let me know. I appreciate it. xx
Anonymous
Hi,
The brownies look divine! will definitely try.
Just a quick question, how do you get the cracked crispy surface look. I can never get that right.
Kim Beaulieu
This recipe seems to get that top every time I make it. Not sure if it's luck or this recipe. When I mix I try not to over-mix the flour addition. But if you read up it's suppose to have to do with the eggs. Beat the batter a little longer than you think is necessary after adding the eggs, it forms a meringue on top of the brownies. Here's a great, quick read on the subject if you want to learn more. But definitely try this recipe. For me it does it every time. I'm also a big believer in not quite mixing the flour too much.
Read The Kitchn article here, that's a great site if you like knowing the science behind things- http://www.thekitchn.com/how-do-i-make-brownies-with-shiny-tops-180270
Jennifer Stewart
Great recipe! I love brownies and am always looking for a great recipe! Especially one that I can add things to and make it crazy! Thanks for sharing!
Kim Beaulieu
It could be any number of things affecting them. The quality of the cocoa, whether any ingredients were stale, whether your oven temperature is bang on, there's so many things that can affect the outcome of a recipe. I've made these about 50 or 60 times over the years and I've only had them fail once. I used poor quality chocolate so it just separated oddly. It happens. The colour should not be an issue, it should not affect taste. They do bubble in the oven, that's pretty normal when things bake. Let me know how they look when they come out of the oven. I'm happy to help trouble shoot any recipe, any time.
Also A. Lunatic
Yep, I can officially vouch for it. These brownies are the best. May your search end in bliss.
Kim Beaulieu
Ha, thanks so much. I love these things. Making some tomorrow.