Best 9 Absolutely Best Brownies Recipes

BROWN BUTTER BROWNIES - THE BEST BROWNIE RECIPE

Steps:

• Preheat your oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper. You can also line it with aluminum foil (be sure to spray the foil with nonstick spray). Or you can just spray the pan.
• In a medium pot (I use a 3 quart saucepan), melt 1 and 1/4 cups of butter over medium heat. Yes, 1 and 1/4 cup. I called these the best brownies of all time, not healthy brownies!
• Stir the butter occasionally. See photos for how to brown butter. It will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or "bits". They will swirl up when you stir. The scent of the butter will change to a "nutty" or toffee like aroma. Once you see brown bits, remove the pan from the heat. Do not stop cooking the butter until it is completely browned, see note.
• Immediately add 4 ounces of unsweetened baking chocolate. Break it up into pieces so that they melt faster. Stir until it is melted all the way.
• Add 2 and 1/2 cups sugar and stir it together. If there are still bits of chocolate that have not melted, put it back on the burner on low until it is smooth.
• Add 1/2 teaspoon salt, 1 tablespoon water, and 2 teaspoons vanilla. Stir it together.
• Whisking vigorously so they don't curdle in the hot batter, stir in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. I highly recommend an actual whisk for this step; a wooden spoon won't break up the egg whites as well.
• Add 1 cup all-purpose flour, spooned and leveled. That means take a large spoon and add flour to your measuring cup, then level off the top with something flat like a butter knife. Stir in the flour with a wooden spoon until just barely incorporated.
• Do not over mix. Over-mixed batter makes for a tough brownie, which is not what we're going for. You want soft, tender brownies! Once you don't see any more flour streaks, stop messing with it.
• Scrape the batter into the prepared pan and spread to the edges.
• Sprinkle 1 and 1/4 cups chocolate chips evenly over the batter. Use your spatula to gently fold it in. If you add the chocolate chips to the batter before pouring it into the pan, they tend to melt and swirl on you. Which might be okay with you. I prefer my chocolate to stay in chip form so that when you bite into a brownie you get tiny little pools of chocolate. Mmm.
• Bake at 350 for about 25-30 minutes. The edges should be set. The center of the pan should not wobble when you shake it. I always do the toothpick test: poke a toothpick in the center of the brownies and if there is no wet batter sticking to it, it's done. (If there is, leave it in for a couple more minutes) Be sure to poke a couple times so that you know you're not poking into a melted chocolate chip. Every oven is different, so you are going to have to use your best judgment here on the bake time! Do NOT over bake, or the brownies will be too dry. In my opinion, slightly under baked is better than over baked. Keep in mind that the brownies will firm up as they cool.
• When the brownies are done, remove from the oven and let cool as long as you can before giving in and trying a piece. If you need them to look nice, you need to let them set up in the pan for at LEAST 15-30 minutes.
• To cut these into nice looking squares, once the brownies have cooled, lift the parchment paper or foil out of the pan. Cut with a sharp knife, wiping the knife on a clean wet towel in between slices.
• These are almost impossible to eat without a glass of milk.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

ABSOLUTELY BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

BEST BROWNIES EVER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan.
• Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan.
• Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes.

THE VERY BEST BROWNIES

Steps:

• Preheat oven to 350°.
• In a large mixer bowl, combine the melted butter, sugar and cocoa.
• Add the eggs, one at a time, blending after each addition.
• Add the remaining ingredients and mix just until combined.
• Pour into a greased 9 x 13" pan and bake for 20-25 minutes or until the top if firm to the touch.
• Do not overbake or the brownies will be dry.
• Allow to stand 15 minutes, then cut into 32 squares.

THE BEST BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
• Mix flour and salt together in a bowl; set aside.
• Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
• Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
• Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
• Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

ABSOLUTELY BEST BROWNIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a 9 x 9-inch pan.
• In a bowl, beat together the butter and sugar.
• Add eggs and vanilla. Mix well.
• Combine the cocoa, salt, and flour together; stir into the sugar mixture.
• Stir in the walnuts.
• Spread evenly into prepared pan.
• Bake for 25 to 30 minutes or until firm.

IMPURELY PERFECT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Coat with 1 tablespoon butter.
• Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal.
• Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl.
• Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.

EASIEST BROWNIES EVER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11 inch baking dish.
• In a large bowl, mix the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the flour, salt and cocoa powder just until moistened. Stir in the walnuts, if using. Spread the batter evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top is dry and the edges begin to pull away from the sides of the pan. Cool before cutting into squares.