If you’re looking for the ultimate BEST brownies – crackled tops, ultra-fudgy centers, and loads of chocolate – you just found them. These brownies strike the perfect balance between chewy and gooey, and they’re packed with melty chocolate chunks and crunchy pecans.
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Why this recipe works
- Crackled tops – That signature shiny, crinkly top? It comes from whipping the eggs and sugar just right before adding melted chocolate.
- Loaded with chocolate – Chocolate chunks, pecans, and all the good stuff – because more is always more when it comes to brownies!
- Fudgy, not cakey – We’re using just enough flour to hold things together, but the real magic comes from loads of melted chocolate.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Semi-sweet baking chocolate – Gives deep, rich chocolate flavor. Don’t substitute chocolate chips; they contain stabilizers that affect texture.
- Butter – Provides moisture and richness. Always use real butter – margarine won’t give the same results.
- Cocoa powder – Enhances chocolate depth. Use natural or Dutch-processed for slightly different flavor profiles.
- Pecans – Optional but add crunch. Swap with walnuts or omit entirely.
- Chocolate chunks – Melt into the batter for pockets of chocolate. Use a mix of milk, dark, or white for variety.
How to make brownies from scratch
Homemade brownies are actually quite easy to whip up – no harder than a regular cake. Before you begin, preheat your oven to 300°F and line an 8×8 or 9×9-inch baking pan with parchment paper.
When you make my recipe, there are two things you absolutely MUST do for the perfect fudgy treat: Measure out the correct amount of flour, and avoid overbaking the brownies. Otherwise you may end up with a pan of dry brownies… And that’s just sad.
1: Melt chocolate
2: Whip eggs & sugar
When adding the chocolate to the eggs, do so slowly. That way you keep the heat from cooking the eggs – or you’ll have scrambled egg brownies.
3: Combine chocolate mix
4: Fold in dry ingredients
5. Finish batter
6: Bake
The baking temperature is low, but these bake low and slow for the perfect fudginess for around 30 minutes, or until just set. The exact baking time will depend on how you like your brownies – very fudgy or more set.
Tips for success
- Whip the eggs and sugar well – This is key for shiny, crackly tops.
- Don’t overmix – Fold in flour gently to keep the brownies fudgy.
- Check for doneness – A toothpick should come out with moist crumbs, not wet batter.
- Let them cool at least a little – Brownies set as they cool for the perfect texture.
- Use quality chocolate – It makes all the difference in flavor!
Helpful recipe hints
Troubleshooting & storage questions
Fudgy brownies have more fat to turn out dense and chewy. Here, you’ll be using butter and melted chocolate as your fats.
We’re also not using baking powder (yes, that’s correct in the recipe!) because we want the brownies to stay as dense and fudgy as possible.
Finally, make sure you’re measuring out the correct amounts of flour and cocoa powder (spoon the ingredients into a measuring cup until very full, then level with a knife – it is not recommended to use the measuring cup to scoop ingredients like flour in baking, because you easily scoop a lot more than you actually need.)
And don’t overbake the brownies! They will look underdone when they come out of the oven, and that’s exactly right.
It can be hard to tell when fudgy brownies are done.
You don’t want a toothpick inserted into the middle come out CLEAN like it would for cakes, but you don’t want any wet/liquid batter on it. It should have some brownie fudge stuck to it.
If you want to get very precise, use a kitchen thermometer to test the brownies for done-ness. Very fudgy brownies are usually done at around 170°F, more baked through ones at around 180°F (Source). (Eggs are pasteurized at 140°F so at 170°F internal temperature, there shouldn’t be any raw egg left.)
Let the brownies cool in the pan on a wire rack for 30-60 before slicing them.
To slice, use a sharp knife. It helps to rinse the knife under hot water (then dry it off quickly before using) for neater slices.
For 9 brownies, cut the brownies into 3 rows widthwise and lengthwise.
For 12 brownies, cut the brownies in half widthwise and lengthwise, then cut each in half again.
If you’re a middle brownie person, trim the edges off your slab of brownies and gift them to an edge person. Brownie win-win!
It’s pure preference if you serve brownies warm or cold. They go really well with a scoop of vanilla ice cream when they’re served warm!
Homemade brownies last for 3-4 days at room temperature (I mean, technically – I wouldn’t know, they vanish much faster around here).
To make sure your brownies stay fresh, place them in an airtight container with the lid on, or cover them plastic wrap to keep them from getting dry.
Keep the container on the counter.
Brownies freeze very well.
Wrap the brownies individually in plastic wrap first (this helps prevent freezer burn; but it also helps so the brownies don’t stick together), then place them in a freezer-friendly bag or container. Label with the name and use-by date (freeze for up to 3 months), then place in the freezer.
How do you defrost brownies?
To defrost the brownies, take as many as you need out of the freezer bag/container, unwrap and place on a wire rack on the counter.
Defrost on the counter for a few hours, until thawed completely. You can warm them in the microwave for a few seconds for that freshly-baked taste!
Serving tips
For the best texture, let brownies cool completely before cutting – warm brownies tend to fall apart.
Serve them at room temperature for a classic fudgy bite, or warm them slightly for an ultra-gooey texture. Pair with a scoop of vanilla ice cream or a drizzle of caramel for extra indulgence.
For clean slices, use a sharp knife and wipe it between cuts.
You can also browse all of my cookie and bar recipes, or all of my dessert recipes.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Best Brownies
Recipe details
Ingredients
- 10 oz semi-sweet baking chocolate roughly chopped
- 6 tablespoons unsalted butter
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- ¾ cup flour
- ¼ cup unsweetened cocoa powder
- ½ cup pecans roughly chopped
- ½ cup chocolate chunks any you like – semi-sweet, milk, white… or a mix!
Instructions
- Prep: Preheat the oven to 300°F and line a (8×8 inch to 9×9 inch) baking pan with baking parchment.
- Melt chocolate: Place the 10 oz semi-sweet baking chocolate (roughly chopped) and 6 tablespoons unsalted butter in a bowl together and carefully melt in the microwave or using a double-boiler.
- Cream wet ingredients: Cream 3 large eggs, 1 cup sugar, 1 teaspoon vanilla extract and 1 pinch salt together in a medium mixing bowl. Add a few spoonfuls of the melted chocolate mix and quickly whisk it in to temper the eggs, then add the remaining chocolate mix and whisk in until smooth.
- Finish brownie batter: Sift ¾ cup flour and ¼ cup unsweetened cocoa powder on top of the creamed mix, then fold in. Fold in ½ cup pecans (roughly chopped) and ½ cup chocolate chunks.
- Bake: Pour the batter into the prepared pan and bake for 30-40 minutes, depending on how fudgey or set you like your brownies.
Notes
Tips & tricks
- measure the ingredients correctly to make sure you’re not adding too much flour – this could lead to dry brownies!
- do NOT overbake! The brownies will look underdone when they come out of the oven, that’s fine. Very fudgy brownies are usually done at around 170°F internal temperature (if you have a food thermometer), more baked through ones at around 180°F.
- Add the melted chocolate carefully and slowly, to keep the eggs from cooking.
Storage
The brownies last for 3-4 days. To make sure your brownies stay fresh, place them in an airtight container with the lid on, or cover them plastic wrap to keep them from getting dry. Keep the container on the counter.Freezer instructions
Wrap the brownies individually in plastic wrap first (this helps prevent freezer burn; but it also helps so the brownies don’t stick together), then place them in a freezer-friendly bag or container. Label with the name and use-by date (freeze for up to 3 months), then place in the freezer. Defrost unwrapped on the counter on a wire rack.Nutrition
More recipe information
Recipe first published on 10/08/2014. Republished with new photos and video on 02/12/2021. Updated with cleaned up structure and text on 02/16/2025.
Tracy says
Hi there! After reading all the comments, I’ve decided I need to try to adapt these. I wondered what you thought would happen if I used a sugar (1 to 1) replacement and sugar free (but still sweetened) chocolate for melting? Can’t wait to try these but I can’t with all that sugar :/
Nora says
I really don’t know, Tracy. Highly depends on what sugar substitute you’re using, and how the chocolate is sweetened.
Cindy says
These brownies are amazing! I left out the pecans and added milk and semi sweet chocolate chips. This recipe truly makes the best brownies. They are thick, chewy and just delicious. I will be making these again and again!!
Nora says
I’m so glad, Cindy!
Hande says
Hi Nora! I made your recipe in 8 inch glass cake mold.The taste of browni was excellent. It was the best browni I’ve eaten in my life.thank you for this amazing recipe??
Nora Rusev says
I’m so glad, Hande! Thanks for your comment, made me smile 🙂
Cammy says
I’m planning on trying your recipe. I’m gonna try a 9×13 edge brownie pan. Should I adjust anything?
Nora says
Hi Tammy, unfortunately I have never made the brownies in an edge brownie pan. You will definitely need to adjust the recipe amounts. Considering an 8×8 inch pan holds around 8 cups and a 9×13 edge brownie pan holds about 11 cups, I’d say you’ll have to adjust the serving size to 22 (from the original 16). You can do that right in the recipe card and the new ingredient amounts will be calculated for you. Hope that helps!
Jackie says
These are the best brownies I have ever tasted or made. I’m trying not to make them every week ?
Nora says
Jackie – I’m so happy to read this! And I know, it’s hard to stay away from them ? Thank you so much for coming back to leave a review – I appreciate it.
Gloria says
Hi! I was wondering if I can leave out the pecans or not, would that affecting the result? Thank you! And I must say those images look wonderful I can’t wait to try to make it!
Nora says
Hi Gloria, you can just leave them out! Hope you’ll enjoy the brownies!
Veronica Luna says
Hi! I am making a batch for 60 people. Can you share your recipe for a large batch? Thank you
Nora says
Hi Veronica! Sure!
Ingredients:
2 AND 2/3 cups (600g OR 21oz) butter
5.5 pounds (2.5kg) chocolate
25 eggs
6 cups (1.35kg OR 3 pounds) sugar
1/4 cup (50g) vanilla sugar
1 teaspoon salt
7 AND 1/2 cups (940g OR 2 pounds) all-purpose flour
4 cups (400g OR 14 ounces) pecan nuts
4 cups (700g OR 25 ounces) white chocolate chips
I bake them in 2 large industrial sized baking pans. I honestly don’t know 100% how long they take to bake in the large pans, it so depends on altitude and oven behavior with the large batch. I’d shoot for 60 minutes and then start checking every 5-10 minutes to prevent them from turning out dry. They shouldn’t take longer than 90 minutes though in my opinion. If you’re baking in standard pans, just follow the recipe directions and plan for around 8 batches.
Good luck 🙂