Buckle up friends… this is hands down the BEST EVER BROWNIE RECIPE you will ever make!
As someone who has put more than their fair share of brownies into my body, I feel confident that I can say that this is in fact the Best Ever Brownie Recipe YOU WILL EVER HAVE IN YOUR LIFE. And yes, I am screaming because it’s that important.
Before we get into how to make the best brownies from scratch… a story as credit it due to a very special chocolate company. Before we set sail for the Galapagos, we did a quick city tour in Quito, Ecuador. Ecuador is home to some pretty insane chocolate. It’s pure. And perfect. And we tasted a LOT of it when we were at Yumbos Chocolate. I’d highly recommend a stop if you’re in town. Before leaving, our host offered the group brownies. I mean, who says no to that, right? We bought them out of stock and sat around eating the brownies like vultures. Super on brand for a What’s Gaby Cooking trip. Cut to… it was easily the best brownie I’ve ever tasted in my entire life.
Lucky for you, and for me, the recipe was on the back of the bag of chocolate that I had purchased and now it lives here on WGC. It is true perfection and let me tell you why…
In my (not so humble) opinion, here is what makes a perfect brownie and some recipe tips:
- Fudge – I don’t want any of those cake-y airy brownies. What’s the point. We need some fudge consistency.
- Chocolate – this recipe is made with pure chocolate rather than cocoa powder. The moisture from the melted chocolate really goes a long way for this flavor and consistency. I’ve made it with the chocolate from Ecuador, this brand, and this brand – all are amazing.
- Texture – it’s gotta have some gooey to it. Don’t over bake it and don’t skimp on the “resting” time before slicing. It really makes a difference.
- Ratios – the recipe you’ll find below is technically a double recipe as I wanted these to be thick, gooey and chewy. If you alter the ratio of butter to eggs to flour etc, things change. So promise me you’ll stick to the simple ingredients below and you’ll be in a good place.
- Bonus – if you want to add 1 teaspoon of coffee extract, I support you!
And a few quick tip for making the best brownies in the game….
- you MUST use a metal 9×9 baking pan. Glass doesn’t retain heat as well. The disposable ones don’t retain heat at all. My fav is super inexpensive and great for all brownies, blondies, bars etc.
- all ovens run at slightly different temperatures. I’d recommend an internal oven thermometer to ensure your oven is properly heated. They are 4 bucks usually and an essential tool when baking!
Best Ever Brownie Recipe
Gaby I solemnly swear that this is the only brownie recipe I will ever make for the rest of my life. 5 from 2 votes Prep Time 10 minsCook Time 45 minsResting Time 2 hrsTotal Time 2 hrs 55 mins Course Dessert, SnackCuisine American Servings 16 people
Ingredients
- 240 grams dark chocolate (approx 1½ cups regular dark chocolate morsels)
- 240 grams unsalted butter (2 sticks and 1 tablespoon)
- 2½ cups white sugar (approximately 520 grams)
- 6 eggs
- 4 teaspoons vanilla extract
- 2/3 cup all purpose flour (approximately 100 grams)
- pinch of salt
Instructions
- Preheat the oven to 300° F.
- Combine the chocolate and the butter over medium low heat until smooth. Add in the sugar and stir to combine. Remove from the heat for 15 minutes to slightly cool. Add the eggs and vanilla and stir. Stir in the flour and salt until just incorporated.
- Transfer to a sprayed and parchment lined 9×9 baking pan and bake for 45-55 minutes.
- Remove from the oven and let rest on the counter for 1 hour. It will absolutely still jiggle – this is key and important. If you bake it until it no longer jiggles, you've over-baked them. The 1 hour of cooling on the counter allows the residual heat to continue to bake these by just a bit. After 1 hour, place the baking pan into the fridge and chill for 1 hour before slicing and serving.
Notes
you’ll notice that some of the ingredients are listed by weight above – here’s the deal… it’s just more accurate. The flour is measured by scooping and leveling in my world, so the weighted amounts of flour / sugar are based off that. Trust in the process – these are amazing. My fav handy dandy kitchen scale is here
Your post on Magazine (https://Artmotion.com)
