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the best homemade fudgy brownies in the world
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5 from 9 votes

Best Homemade Brownies

Make homemade brownies that are perfectly crackled on top, rich and fudgy on the inside, often called the best brownies in the world - thanks to the helpful tips shared in this post. 
Prep Time10 mins
Cook Time30 mins
Additional Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 220kcal


  • 2/3 cup butter
  • 2 ounces bittersweet baking chocolate
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature * see note below
  • 1/2 cup dutch process cocoa powder ** see note below
  • 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup chocolate chips or nuts, if desired


  • Preheat the oven to 350° and line an 8x8-inch glass pan*** with parchment paper, or grease well with butter.
  • Melt the butter and baking chocolate together in a microwave safe bowl. Microwave in 15 second intervals, whisking between each interval. When fully melted, whisk in the sugar. Let the mixture cool until almost room temperature. (Take care not to add the eggs too soon, or they'll scramble in the hot mixture.)
  • Add the eggs and vanilla and beat with a hand mixer on high for 2-3 minutes or until lightened in color and fluffy. (Don't skip this step - beating the eggs well is what gives the brownies that characteristic crackly top.)
  • Add the cocoa powder, flour, baking powder and salt. Stirring just until incorporated. Last, fold in the chocolate chips or nuts, if desired. Spread the batter into the prepared pan.
  • Bake at 350° F for 28-32 minutes or until the tops of the brownies are shiny and crackly and the center doesn't wiggle when you shake the pan.
  • Remove from the oven and let cool for at least 20 minutes. When ready to serve, use the parchment paper to lift the brownies out of the pan before cutting.
  • Serve warm or cooled completely. The brownies will store tightly covered on the counter for 1-2 days or in the freezer for a couple weeks.



*the eggs should be at room temperature to keep them from chilling the butter back into a solid when you add them to the batter.
**Dutch process cocoa powder will give a more box like flavor and darker color. However, regular cocoa powder may be substituted with great results.
***This recipe may be doubled to fit a 9 x 13 inch baking pan.


Serving: 1brownie | Calories: 220kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 189mg | Fiber: 2g | Sugar: 17g