Best Ever Classic Brownies

These Best Ever Classic Brownies are so rich in chocolate, fudgy, gooey in the middle, and perfect shiny, crinkly top! These are my absolute favorite classic brownies, they’re better than box brownie mixes out there.

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Brownies!! Everyone loves these dense fudgy gooey chocolate treats, right?
I know there are a lot of nice easy box brownies mix out there but homemade brownies from scratch? Oh my! If you love chocolatey homemade brownies, you need to try this recipe!

These are the best ever classic brownies I’ve ever made! The flavor is so chocolatey and not too sweet, the texture is fudge-like and a little gooey in the middle, and the top is crinkly and shiny. I really love brownies from scratch that is super dark and rich in chocolate and this recipe is my favorite brownie recipe so far. Mixed and baked in under an hour and never fail to get that beautiful, glossy, paper-thin top.

INGREDIENTS NEEDED

Chocolates – This classic brownie recipe uses dark chocolate, and you’ll need 70% – 72% cacao. You can use chocolate bars or chips, but make sure to use the highest quality ones.
Cocoa powder – I recommend using Dutch-processed cocoa powder for that deep chocolatey flavor, but natural unsweetened cocoa works too.
Flour – Only 1.5 cups of all-purpose flour is needed to make 24 brownie squares.
Sugar – Two types of sugar are used in this recipe, brown sugar, and granulated sugar to balance the sweetness and texture. I love using light brown sugar, but you can also use dark brown sugar for a deeper flavor.
Salt – Two types of salt are used in this recipe, kosher salt, and flaky sea salt. Both salts will do the job of balancing out the flavor. Kosher salt is combined into the brownie batter, while the flaky sea salt is sprinkled on top.
Vanilla – You can use vanilla extract or vanilla bean paste. To enhance and balance the flavor.
Eggs – Egg size matters! Make sure to use large eggs to hold all the ingredients together.
Butter – Unsalted butter is my favorite for baking, it gives you complete control of the overall flavor. Can I use salted butter? Yes, it is fine to use salted butter in baking, but I recommend reducing the salt.

EQUIPMENT YOU’LL NEED

• Stand mixer or hand mixer with a large bowl
• Medium heat-proof bowl
• Medium saucepan
• Whisk
• Rubber spatula
• 9 x 13 inch baking pan

TIPS FOR MAKING THE BEST EVER CLASSIC BROWNIES

1. Make sure to use high-quality chocolate, that has the fewest additional ingredients.
2. You can definitely make brownies by simply mixing all the ingredients together in a bowl, but if you want that glossy paper-like texture on top of your brownies, you need to whisk the sugars and eggs together for 5 minutes. This process also makes air into the batter which will act as our leavening agent, no need for a chemical leavener.
3. Melt the butter with dark chocolate together. Let it cool slightly before adding it to the egg mixture.
4. Sift the dry ingredients (flour, cocoa powder, and salt).
5. Do not over-bake the brownies. If you want the texture more fudgy, bake them for 3 minutes less than the recipe suggests. The edges should be set, but when you stick the center with a toothpick, the batter will stick to the toothpick a little.
6. Add flaky sea salt on top.

STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CLASSIC BROWNIES

This recipe bakes in 9 x 13 inch baking pan, and makes 24 brownie squares. If you want a smaller batch, you can half the recipe and bake it in an 8-inch or 9-inch square pan.

1. Preheat the oven to 350F. Grease 9×13 inch pan with cooking spray and line with parchment paper. Leaving an overhang for easy removal of the brownies.
2. Fill a medium saucepan with water about an inch, simmer over medium-low heat. Place the dark chocolate and butter in a large heatproof bowl, then set the bowl over the simmering water, and let it melt completely.
3. Meanwhile, in the stand mixer bowl or a large bowl, combine eggs, granulated sugar, brown sugar, and vanilla extract, and set aside.
4. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt, and set aside.
5. Remove the chocolate and butter mixture, stir it until well combined, and let it cool slightly for about 5 minutes.
6. Beat the eggs, sugar, and vanilla extract for 5 minutes until the mixture is pale and fluffy. With the mixer still running, pour in the slightly cooled chocolate-butter mixture, and beat until fully combined.
7. Reduce the mixer speed to medium-low speed, add in all the dry ingredients, and mix together just until everything is well combined. (do not over-mix the batter)
8. Switch to a rubber spatula, scrape the batter into the prepared brownie pan, and spread into an even layer. Bake in the preheated oven for about 25 minutes.
9. After the baking process, remove the brownie from the oven, then generously sprinkle the flaky sea salt over the hot brownie. Allow it to cool completely without removing it from the pan, for at least 30 minutes.

HOW TO SERVE AND STORE LEFTOVER BROWNIES

I highly recommend enjoying these Claasic Brownies fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the day that they are baked.

If you have leftovers or you want to keep these brownies for later, place them in an airtight container and store it in the fridge for up to 5 days.

You can also freeze these brownies! Wrap each brownie square with plastic wrap, then place them in a freezer-safe container or a zip-top bag. They will last for up to 2 months in the freezer.

Best Ever Classic Brownies

Yield: 24

These Best Ever Classic Brownies are rich, fudgy, chewy, and dense! Rich in chocolate brownie lovers, this recipe is for you! They’re better than your box brownie mixes.

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Ingredients

• 400g (4package, 3.5oz chocolate bars) dark chocolate, 70% - 72% cacao
• 226g (2 stick) unsalted butter
• 293g (1 + 1/3 cups) light brown sugar
• 200g (1 cup) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 188g (1 + 1/2 cups, spoon and leveled) all-purpose flour, sifted
• 43g (1/2 cup) dutch processed cocoa powder, sifted
• 1/2 teaspoon salt

Instructions

This recipe bakes in 9 x 13 inch baking pan and makes 24 brownie squares. If you want a smaller batch, you can halve the recipe and bake it in an 8-inch square pan.

Preheat the oven to 350F. Grease 9x13 inch pan with cooking spray and line with parchment paper. Leaving an overhang for easy removal of the brownies.

Fill a medium saucepan with water about an inch, simmer over medium-low heat. Place the dark chocolate and butter in a large heatproof bowl, then set the bowl over the simmering water, and let it melt completely.

Meanwhile, in the stand mixer bowl or a large bowl, combine eggs, granulated sugar, brown sugar, and vanilla extract, and set aside.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt, and set aside.

Remove the chocolate and butter mixture, stir it until well combined, and let it cool slightly for about 4 minutes.

Beat the egg mixture for about 4 minutes on medium speed until the mixture is pale and fluffy. Reduce the mixer speed to low speed, then pour in the slightly cooled chocolate-butter mixture, and beat until fully combined.

With the mixer still running on low speed, add in all the dry ingredients, and mix together just until everything is well combined. (do not over-mix the batter)

Switch to a rubber spatula, scrape the batter into the prepared brownie pan, and spread into an even layer. Bake in the preheated oven for about 25 minutes.

After the baking process, remove the brownie from the oven, then generously sprinkle the flaky sea salt over the hot brownie. Allow it to cool completely without removing it from the pan, for at least 30 minutes.

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