The Perfect Brownies - Fudgy, chewy, chocolatey and so moist! Absolute perfection.Take them over the top, serve warm with a scoop of vanilla ice cream.

The Perfect Brownies

Everyone has their preference for the perfect brownies, right?  Our favorite is fudgy and chewy. Not that I won’t eat a cakey brownie (I eat anything chocolate) but I prefer chewy and soft.  

We like to eat them warm with a scoop of vanilla ice cream on top.

Brownie batter in a large bowl next to the melted chocolate in another bowl.

What You’ll Need

  • Unsalted butter – If you use salted butter omit the salt in the recipe.
  • Semi-sweet chocolate chips and unsweetened chocolate – Adding both balances the flavor of these brownies.
  • Granulated sugar, eggs, vanilla extract, and salt – This recipe uses 3 large eggs plus one egg yolk. This helps create the chewy texture of brownies.
  • All-purpose flour

Tips

  • We do not use baking powder in this recipe because we beat the eggs and sugar for 3 minutes to create just enough air to give them a little lift. These are fudgy, not light and cakey.
  • Use good quality chocolate chips. Ghiradelli or Guittard is our favorite.
  • DO NOT overbake the brownies. Pull them out of the oven when there are just a few moist crumbs on a toothpick inserted into the center.
  • Once you add the flour fold in gently you do not want to over-mix the batter at this point.
  • Try to wait for them to cool completely before cutting the brownies. I know this is hard to do but they will cut cleaner and easier.

How to Make Homemade Brownies

Just a few extra steps to make these perfect brownies.  This recipe uses melted chocolate instead of cocoa powder.

Preheat the oven to 350°F. Grease an 8×8-inch baking pan with non-stick baking spray or line with parchment paper.

In a large microwave-safe bowl, combine the semi-sweet chocolate chips, unsalted butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second sessions, stirring between each session, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

Or you can melt the chocolate in a double boiler over simmering water. Be sure the water does not get into the chocolate.

In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract.

Stir in the cooled chocolate mixture with a rubber spatula.

Add the flour and salt, folding gently until combined.

Brownies baked in the pan on a wire rack.

Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake. ( Baking time may vary)

Let cool completely.

We can never wait until they are completely cool (as I said earlier we eat them warm).

The Perfect Brownies stacked on a white plate.

Crispy, crackly top and fudgy moist center are what we call the perfect brownies!

Storage

  • Storage – Store in an air-tight container at room temperature or in the refrigerator for up to 4 days.
  • Freezing – Let them cool completely, wrap individual slices tightly in plastic wrap and then freeze in an air-tight container or freezer bag. Thaw at room temperature or in the refrigerator overnight. You can also freeze the entire slab of brownies.
The Perfect Brownies - Fudgy, chewy, chocolatey and so moist! Absolute perfection.Take them over the top, serve warm with a scoop of vanilla ice cream.

Brownies Recipe

Fudgy, chewy, chocolatey and so moist brownies! Absolute perfection.Take them over the top, serve warm with a scoop of vanilla ice cream.
4.86 from 7 votes
Print Pin Rate
Course: Brownies / Bars, Dessert
Cuisine: American
Keyword: brownies, chewy, fudgey, perfect
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 9
Calories: 506kcal
Author: DSTR

Ingredients

  • 1 cup Semisweet chocolate chips
  • 6 oz unsalted butter, cut into pieces
  • 4 ounces Unsweetened Chocolate, chopped
  • 1 1/2 cups Granulated Sugar
  • 3 large Eggs plus 1 Egg yolk
  • 1 teaspoon Vanilla extract
  • 3/4 cup All-Purpose Flour
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350°F. Grease an 8×8-inch baking pan with non-stick baking spray.
  • In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second sessions, stirring between each session, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
  • In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract.
  • Stir in the cooled chocolate mixture with a rubber spatula.
  • Add the flour and salt, folding gently until combined.
  • Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake.
  • Let cool to room temperature.

Nutrition

Calories: 506kcal | Carbohydrates: 56g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 96mg | Potassium: 257mg | Fiber: 4g | Sugar: 41g | Vitamin A: 572IU | Calcium: 41mg | Iron: 4mg

Share With Your Friends And Family!

38 Comments

  1. You had me at brownie! These look amazing. This time of year I like to put Andes mints on the top of a pan of brownies right when they come out of the oven. I let them melt and then spread the melted chocolate. When it cools it makes a deliciously, thin mint topping. Thanks so much for sharing through Waiting on Wednesday!

  2. Your Brownies do look amazing – gorgeously moist and delicious! Thank you for bringing this yummy recipe with us at the Hearth and Soul Hop. Sharing!5 stars

  3. I only said the other night that it’s about time I made some chocolate brownies again…It’s been too long. I too like my brownies gooey on the inside, I judge a brownie by the amount gooiness wraps around my teeth. And vanilla ice cream sets of the chocolatiness perfectly!

    Pinnng!5 stars

  4. This looks so amazing! I also love warm brownies fresh out of the oven with a scoop of vanilla on top, and if possible with some fudge too. Yum!

    Thanks for sharing with the #FFBH! <35 stars

  5. What a great tip about melted chocolate instead of cocoa powder! Like you, I enjoy a chewy and soft brownie with ice cream on top (preferably when the brownie comes right out of the oven…). I can’t wait to try this recipe. Thanks so much for sharing it on #SHINEbloghop this week 🙂

  6. These look like perfect chocolate brownies, I think I could try them with a sugar substitute such of maple syrup.
    Thanks for sharing with us at Two Uses Tuesday!
    Hugs,
    Pili

  7. OH these look absolutely amazing. I love brownies and they really do look like the perfect ones too. Thank you so much for linking up to Share With Me. I hope to see you again tomorrow for another great round. Please note it’s the very last SWM for 2015 and a special edition, year in review so you can link up your favorite four post from this year if you would like and I will return in the New Year ready to read all your amazing blog posts again. Happy Holidays #sharewithme5 stars

  8. Well, I think my brownie is perfect – but now I might have to try these, just to make sure, you understand! For research purposes only. Please don’t tell my brownie, tho!! Happy Holidays and thanks for sharing on Throwback Thursday and I’ll be pinning this to our TBT pinterest! Hope to see you next Thursday!!

  9. Your Brownies look delicious, I just love a good Brownie! Thanks so much for sharing your post with us at Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen5 stars

  10. I love the crunchy top and the gooey middle of brownies!! Thanks for sharing on My 2 Favorite Things on Thursday! See you again tomorrow! Pinned!

Leave a Reply

Your email address will not be published.