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!!!
- 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
- 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.
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
- Photos updated on March 4, 2014
- Video was added in August 2017.
- Post last updated on March 11, 2020.
Thank you for sharing! This is exactly what I have been looking for! I can't wait to try them.
Just made these this weekend for the superbowl! Huge hit!!!! My boyfriend and I ate half of the pan and had to make a second batch! Thanks for sharing!
Huh! Can't figure out for the life of me where I messed up here... I did this recipe and my brownies came out VERY light. Not at all fudgy and dark like yours. Haven't tried them yet but coming out of the oven they are a pale brown. Retracing my steps and can't find anything I did that differed from the recipe!
Hey Amanda, it can be as simple as the quality of chocolate you use. I use really high quality (sorta pricey) ingredients. I buy really good baking supplies and butter, so it can play into the final results. Not all chocolate is created equal, in fact they can vary greatly. Also wait till they cool to judge the colour. Everything looks weird in the oven because the oven lighting is so yucky. I can't remember if the photos of this were taken on a bright or gloomy day, but all my photos are taken with natural light using bounce boards for extra light. I don't have photoshop so I try to make sure the photos are taken in the most true light possible since I'm super limited when it comes to editing. I wouldn't worry too much what they look like as long as the taste is what you're looking for.
Have you heard of Alton's Brown's technique of cooking brownies for 20 minutes, then removing them for 20 minutes, then slipping them back into the oven to finish? I am SO trying it this weekend.
Hope they turn out. I make these at least once or twice a month and never have issues with them. We like them so much that my daughter won't let me make any other brownie recipes. It's why you see so few of them on my blog. It's driving me a bit nuts because I love to experiment. ha
Just made this today! Made a quadruple batch. My intention had been to follow the recipe exactly, however, I accidentally doubled the flour (ugh). Happy to report - they were still super yummy/gooey. 3/4 got made into brownie muffins (with a caramel square in the middle) - freeze these to give out with freezer meals for friends who have babies/dealing with illness (made 36 cups) - and 1/4 got made into an 8x8 pan of Peppermint brownies (added 4 drops of Young Living Peppermint Essential Oil). This will be my go-to recipe from here on out! Better than Money Saving Mom's "Ultimate Brownie" recipe - after 2 trials of that, I was like - not quite what I'm looking for. This is it! Thanks for sharing!
Elise you just made my day. I've had such a horrible one, but reading this totally turned it around.
I've totally been there. The one time I was suppose to make my mom's apple crisp for the blog I messed up the ingredients. It was hilarious, I've made it a million times, I can makee it in my sleep, without her notes. But that one day it went so wrong.
I swear this brownie recipe is amazing. It's based off Katherine Hepburn's recipe which is known by so many people. It's perfect for people who love fudgy brownies. I've messed this up before and it always seems to come out right. It's almost fool proof.
I just made two batches this week. One has creme eggs in it, the other has m & m's. Ha. I just can't help myself. I may have to try the peppermint oil trick, that sounds amazing.
Thanks for taking the time to stop by. It's very sweet of you and I'm so happy you liked them.
Your brownies look so fabulous i got to try them! But just a question, if i were to use a 9x9 inch pan, how long would i have to bake these delicious brownies?
Your reply is greatly appreciated 🙂
Hey, I use a 9 inch on occasion. They will be super thin but still good. Try cutting the time down by about 10 minutes, then check them. They have a gooey consistency when hot. Then they firm up slightly after cooling. But still gooey. More of a fudgey brownie than a cake brownie. Hope that helps.
These were great! Quite a bit sweeter than I like my chocolate, though. Do you think they'd still come out right if I cut out some sugar?
Hey Karissa. I'm so glad you liked them. I do happen to have a sweet tooth so a lot of my recipes are a bit on the sweet side. You can totally cut down the sugar in these. Most recipes you can safely cut sugar in half. It's only the rare recipe that you can't. You could also try using dark chocolate, that might cut the sweetness for you.
Lorelai @ Life With Lorelai
YUM’d! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN.
Life With Lorelai
Thanks Lorelai. I'll try to swing by for sure.
They are so yummy!! I made them to give them as a gift to my boyfriend, I hope they taste as yummy tomorrow when I give them to him. Mine didn't look as pretty as in your pics though, but I least the taste good! I don't know if they are gonna survive till'll tomorrow, they are too good haha
I cannot see the left hand column of this website, including the ingredients of what sounds like it might be an awesome recipe because the share system is eating up the content. Please put it on the right side or bottom of the page. Thanks!
That is very odd. I'm seeing it fine from all my devices. I'll ask my tech girl about it. I'm not sure why you can't see it. The ingredients are actually in the middle. Very odd situation. Thank you for letting me know.
Is it vanilla sugar or salt? Because the recipe say salt but the recpies for vanilla sugar
Hey Angela, thanks for the heads up. The recipe plugin was pulling the wrong link, not sure why or how. The link in the post was right but the link in the recipe area was wrong. It's vanilla salt. You don't have to use it if you don't have any. Regular salt is totally acceptable. I just happen to always keep vanilla salt on hand for added oomph to baked goods. But it's more of a preference for me. Not necessary to the recipe. Use regular salt if you don't have access to vanilla salt or don't want to make any. If you do make vanilla salt it makes lovely holiday gifts. I always give away tons of it during the holidays. I make huge batches of it.
Thanks for noticing that and letting me know. I really appreciate it.
It would be great if you moved the bar with the pins for pinterest, facebook, etc to the right hand side of the page so the recipes ingredients can be read. The recipe sounds great and I'd like to try it.. Thanks.
You should still be able to see it. Are you on a desktop or mobile? I'll mention the issue to my tech girl. I'm on now and can read it but I'm wondering if mobile is causing some issues. Thanks for the feedback.
Looveee the pic !
1. How much beaten are the eggs?
2. When I mix the sugar into the chocolate, should I wait the choco to cool down? Should I wait until the sugar melt?
Help lol. Just made these and failed 😣
Hey. Oh no, that sucks. I hate when recipes don't work for some people. Were they too dry, too wet? if you let me know I can probably trouble shoot them. I've made these brownies about 100 times now and they've only failed once for me. I had the heat too high and added an ingredient at the wrong time. But usually they work even if something is slightly off. I usually just beat the eggs very lightly, and on occasion when I'm wildly lazy I've tossed them in without beating them. I know, I shouldn't admit that but sometimes I'm hurrying or forget. It shouldn't affect the outcome too drastically.
When you melt the chocolate and butter together you want the stovetop on so it's warm but not hot, basically just warm enough to melt the butter and chocolate without scorching it. If you cook it too high it gets a weird taste to it, and will start to burn quickly. Once the butter and chocolate are just barely smooth I take it off the heat. I add the sugar right away because you want the heat from the chocolate and butter to dissolve the sugar, otherwise the brownies will be grainy (best word I can think of to describe that). Mix it really well for about 1 to 2 minutes, that way the sugar really gets time to do it's thing. At that point the mixture is cool enough to add the eggs. If you add them when it's too hot it will scramble your eggs which would be seriously gross. Ha. I know because I've had that happen with other recipes. Then just mix everything really well and toss it in the pan. Maybe your pan was too big, or too small? Or sometimes if any of the ingredients are old, or stale, it can throw off the recipe. Even moisture and altitude can affect the outcome.
When they're done they are really gooey and soft. When they set they become easy to pick up and eat but still very soft and fudgy. We love ooey, gooey, fudgy brownies. So if you're used to a cake like brownie the texture of these would seem weird.
Let me know what sort of went wrong, too wet, too dry, over-cooked, under-cooked or weird texture and I might be able to help. I love helping so hit me up any time. I'm always bummed when these fail for people. I hate seeing people waste money, and time. Plus I just like to know my recipes typically work out well. So I'm always happy to problem solve with people. Email me if you need instant help. Urgent I'd nudge me on FB. I'm usually online a lot but we got a new horse today so I was gone all day today.
Hi there! If I make these in a silicone cupcake pan, would I change anything about the recipe? I want to make heart-shaped ones for Valentine's Day. Thanks!
I've not tried them in silicone pans. But I'm sure it would work. Just start checking them sooner, because these are fudgy brownies so they're super moist. Not sure how well they would hold their shape. You could add a little more flour to the recipe to make them a tiny bit less fudgy so they hold up better. If I were trying it I'd likely cream the butter and sugar instead of melting it. Then I'd add an extra 1/4 cup of flour to see if that helps hold the shape better.
Are you using individual cupcake liners or multi-well type of pan?
Thank you, Kim! They're silicone cupcake-type pans. I'm not using liners at all!
Lucy @ Globe Scoffers
I love making brownies but the tops of mine don't come out like this have you got any tips I could use?
Hey Lucy. The theory on cracked tops is basically over-mixing after the eggs are added. Some people love it, some people hate it. There's a section in the cookbook BakeWise that explains why it happens. Essentially it's a thin layer of meringue that develops after you cream the butter and sugar, then add the eggs. So if you want to do it on purpose mix a little too vigorously after you mix in the eggs. I never plan to do it, I just find it happens with this particular recipe. Or I'm just a bad baker, ha. It's basically poor technique if it's not planned. If it's planned and it works you're a genius. Crazy, right? I know a lot of people say not to over-mix batter with brownies, and that leaving a little flour showing isn't such a bad thing. For me I like a smooth batter so I mix mine a little more than I probably should. Hope that helps. Let me know how they turn out. And sorry this took so long, we've had a weird month so I haven't been as prompt as usual with replying.
Lucy @ Globe Scoffers
Wow this is genius! I am definitely going to try this next time I make brownies. Thanks for sharing.😃
Thanks Lucy. I hope it works. Let me know how they turn out.
Can you confirm that 8tbsp of butter is 1/2 cup? Made these last weekend but can't tell if I slightly undercooked them or messed up on an ingredient - thanks!!!!
Hi Liz, sorry to just see this now, I've been offline most of the weekend.
Yes, 8 tablespoons is 1/2 cup. Here's a fabulous chart if you want to print it off and pop it in your cupboard: http://www.tablespoon.com/posts/tablespoon-conversions-tablespoons-in-cups/bdf92edc-7542-4af5-8d55-6bd11ef77101
I keep those things inside my baking cupboard to make it easier for me. I'm Canadian so I'm constantly converting things. I really should put a conversion tool on the blog. It's something I've been looking into to make things easier for everyone using the blog.
This particular brownie recipe is very soft and fudgy. When you first take them out they almost seem underbaked. Once they cool they should be soft and still slightly fudgy. They don't bake up like cake-like brownies. When you pick one up and it's hot it will almost fall apart and the texture is slightly harder than creme brulee. Once it cools it should still be soft and you can pick it up but it might start to fall apart because it's soft. Hopefully that makes sense and helps determine if you're getting the results you should be. We like our brownies soft and fudgy. If you don't add some extra flour the next time you make them. It might help. These are based on Katherine Hepburn's brownies.
Let me know if you need any ore help. I'm always happy to help. I've made these about 10o times, my daughter won't let me make any other brownies. I know if I misstep with the stovetop portion they won't turn out. One time I had the heat too high because I was in a rush and they were crumbly. Another time I didn't measure the butter correctly and they were too soft. It happens to all of us.
You can hit me up here or by email, I'm always happy to answer questions or trouble-shoot recipes with anyone. It helps me as much as the readers. Anything I can learn about writing the recipes more efficiently for readers is a good thing.
Kris ~Big Rigs 'n Lil' Cookies
I am baking these tomorrow! I am always on the look out for a brownie that will impress me, and it sounds like this is the one! Excited to try them 🙂
Erin @ Texanerin Baking
"Run off now you cake brownie loving folks." Hahaha. Favorite sentence in a recipe blog post ever. 😀 The brownies look great but I just loved that one bit so much!
Ha, I used to have such a way with words, didn't I? Ha! Thanks Erin.
Hi, we don't have unsweetened chocolate in my country.. what can i do?
also, is it okay to use a 23 cm square pan for this or will it change something?
Hi Marilyn. The 23 cm pan is the equivalent of an 9 inch pan. It might make the brownies too thin, but if you like crispy edges on your brownies it could be a blessing in disguise. Usually I'd recommend an 8 inch (20 cm) but if all you have is the 23 cm then I vote go for it and just know they'll be won't be as thick as the photos, and start checking them about 5 minutes sooner than the recipe calls for. Let me know if you need any more help. I'm always happy to help out.
Hi Marilyn. No worries. I've used semi-sweet in it's place. You can even swap it out for all milk chocolate or dark. It won't affect this recipe much. Some recipes the types of chocolate used would cause issues, but this one is pretty adaptable so you can substitute the chocolate without any trouble. Hope that helps.
Hi Kim! I made these today in a 9 inch own and they were seriously the best I've ever had, although a little dry on the edges since I kept the time as it would be for an 8 inch pan. Will buy a 8 inch next week to get them completely perfect. Thanks for such a great recipe, so happy to have found the best fudgy brownie recipe ever!
Just a quick last question.. Can I freeze these? And for how long will they last? And can I put a few in the refrigerator after they have cooled?
I am so glad you loved them. These are my daughter's favourite brownies. I think I've made them over 100 times. At least.
I've frozen them, just be sure to make sure you seal them up really well. I've kept mine in the freezer for maybe 3 to 4 weeks. Any longer and I'd worry about freezer burn, or the texture changing when you take them out.
And yes, I keep mine in the fridge all the time. I find they keep longer that way. I usually freeze half, and refrigerate half.
Seriously, so happy you loved them. Thanks for letting me know.
what kind of butter did you use? just wondering if its unsalted or just normal butter.
I tend to use salted for almost all my baking just because I prefer the taste. Most bakers recommend using unsalted though. This recipe is super forgiving so you can use either. Hope you love them.