This is the best brownie recipe ever! These fudgy brownies are homemade from scratch and have a gorgeous crinkly top with a gooey middle! They're easy to make with only 7 ingredients! Ditch the box and make these today!
Preheat oven to 350 degrees F, grease an 8x8” baking dish, set aside.
Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Stir in chocolate chips or other mix-ins by hand.
Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
Place brownie pan on a wire cooling rack to cool completely.
Cut into squares and serve.
My favorite chocolate to use when making these brownies is Ghirardelli 60% chocolate chips • If you like super gooey brownies, bake for 20 minutes. If you like them firmer bake for 25-30 minutes. Remember all ovens bake differently so baking times can vary. • To double this recipe, simply double all the ingredients and bake in a 9x13” pan for 25-30 minutes.
Doubling the recipe:
This brownie recipe doubles beautifully. Bake them in a 9x13" pan. You may need to increase the baking time slightly, however I recommend checking it at 25 minutes to be sure they don't over bake.
Salted butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe! Coconut oil or ghee can also be used in this recipe for dairy-free versions.
Chopped chocolate. The form of the chocolate doesn't matter too much. Chips, chopped bars, discs, etc. all work equally well because it's being melted. However the quality and cocoa content of your chocolate will affect the final outcome.
Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
Cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half.
Eggs. I have not tried using egg substitutes in this brownie recipe. If you do and it works well for you please let me know in the comments below!
To keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week.
I recommend wrapping them tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer.