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.
Madrina says
I can’t eat flour. Any substitutes?
Nora says
Hi Madrina. You can try my gluten-free cherry brownie cake: https://www.savorynothings.com/healthier-gluten-free-cherry-brownie-cake/ It is made with ground nuts instead of flour. I don’t know if this substitution would work as well in the normal brownie recipe, but it could be worth a shot. Hope you find a recipe you like!
Darynne says
This may be a silly question but should the butter be salted or unsalted? Thanks so much, can’t wait to make these!
Nora says
Hi Darynne – there are no silly questions, right? 🙂 It’s unsalted butter in this recipe. I hope you’ll enjoy them!
RichHiard says
Hi, I’m a Personal Chef and Chef Instructor in NYC. I normally do not make pastries- only on occasion- but my students wanted two pastries classes so I researched brownies and decided to give yours a go. WOW, they are amazing and the class went crazy over these!
Nora says
Wow, thanks for reporting back Richard! I’m glad you and your class liked them!
jasmine says
Hey! I want to try this recipe but i only just realised that you haven’t mentioned baking powder/soda in the recipe so won’t they turn out flat without that?
Nora says
Hi Jasmine. There’s no rising agent in the brownies because they should stay moist and fudgey. If you add a rising agent they become more cakey. Brownies are not a very tall baked good as is but if you follow the instructions regarding baking pan size I can assure you they will not become skimpy flat disks.
chakythia says
Mine are in the oven now mm mm good can’t wait to try them
Nora says
Oooh I hope you like them 🙂 Just made a batch for 60 people last week and I could have eaten them all by myself, haha!
Sri says
I wanna try your recipe tonight. I’ve tried so many recipe but none meet my taste.
Nora says
I hope you’ll like it Sri! Let me know hot they turn out if you’ve got a chance!
Nan Nakwachara says
Hi…that looks fabulous.
You baked it at 300F?
Never baked brownies at that temp before. I will give it a try.
Thank you
Nan
Nora says
Hi Nan, yes at 300°F! That way the top crackles nicely and the inside stays moist and gooey 🙂 Hope you like them!
Audrey says
Hi Nora, thank you so much for this recipe! THESE ARE THE REAL WORLD’S BEST BROWNIES! 😀
I followed your instructions (I just replaced pecan nuts with regular ones) and GOD my friends ate all the pan too! Hopefully I tasted a bite juste before them ! 😀
Can’t wait to try your other recipes now.
Greetings from Belgium,
Audrey
Nora says
Audrey, that makes me SO incredibly happy to hear! I’m glad your friends liked the brownies (and you got a tiny taste of them as well 🙂 )
paleobrownies says
Nice recipe ! I will surely try this at home.
Nora says
Thank you!
Sarah Marchant says
You’re right, these do look like the best brownies ever! I have such a sweet tooth, as does the rest of my family, so I am sure they would all adore these.
Nora says
We do as well – my father and sister in law ate almost the entire pan between them 😉
Katrina @ Warm Vanilla Sugar says
These brownies are definitely the way I like them!! I could eat a whole pan!
Nora says
Tell me about it, took some real restraint (and telling my father in law that I’d be bringing some brownies over) to keep me from eating them straight out of the oven!
phoebe lin says
these brownies looks awesome, especially the cracked top!!
i have a question about mixing the eggs and sugar.
do i just mix them well?
or the eggs and sugar needed to be beat until foamy?
Nora says
Thank you Phoebe! You need to beat them for about five minutes! They will get nice and creamy when they have been mixed well enough!
Rachel @ Bakerita says
Your photos are STUNNING, and these seriously look like some BOMB brownies!! They’re pretty similar to the recipe I use and love, so they gotta be good 😉 need to try them ASAP!
Nora says
Thank you Rachel! Let me know if you get around to trying them 🙂
Oana says
Wow, they sure look like the best brownies in the world! The recipe seems well balanced, the pictures are stunning, you just simply have to love these! Bookmarked and pinned the recipe for later!
Nora says
Thank you so much Oana! I hope you’ll like it!
Hajar Almohsin says
these look super yuuuuumy, please if you could explain to me step 3, what do you mean by creaming the eggs and sugar. i mean, do i beat them for 5mintues or what? please explain in details.
thnx
Nora says
Hi Hajar, yes just beating together (I use a handheld electric mixer) until they are creamy and change to a somewhat lighter color! I hope that helps, don’t hesitate to ask further questions 🙂
Jen @ Baked by an Introvert says
These brownies look fantastic. I must make them!
Your photos are always so beautiful!
Nora says
Thank you Jen!
Alice @ Hip Foodie Mom says
Hi! just stumbled upon your blog today! love it! and yes, uh brownies are awesome!! so awesome they deserve their own food group. . ok that might be a bit much. . or maybe not? 😛 anyway, these look fabulous! Pinned and can’t wait to try the World’s best!! 🙂
Nora says
Thank you so much Alice! And they absolutely deserve their own food group! Hope you will like them 🙂
Helen @ Scrummy Lane says
Hi! Now how could I possibly resist a post entitled The World’s Best Brownies!
Your photos certainly back up your claim. They look amazing!
Nora says
Thank you Helen! I know I can’t resist anything with chocolate for that matter 😀
Thalia @ butter and brioche says
Your claim about these being the “worlds best brownies” is definitely backed up after I saw these images. WOW they are incredible… I have to recreate the recipe now!
Nora says
Thank you so much Thalia!
Karishma says
These look so classic and delicious! I am not a baker, so I was just wondering -usually I see cocoa powder in brownie recipes as well. Have you found that the chocolate bars are better tasting for brownies?
Nora says
Hi Karishma, I prefer the melted chocolate over the cocoa powder here because I feel like I get a richer and more fudgey chocolate flavor in the final product!
Dana @ 3boysunprocessed says
Wow! LOVE these photos Nora! And the blog… a whole new look? Today I saw something Pinned and saw the new favicon and thought HEY don’t tell me someone ripped off Nora’s blog (the spammers that do that). But come to find out it was you all along hiding behind a new favicon. 🙂 Love the pop-up thingy for the newsletter and the download. Photos are absolutely gorgeous.
Nora says
Awwwww thank you SO much Dana! Haha, yeah, after installing the Foodie Pro Theme I decided the blog needed a whole new outfit 😉
Kelly @ Trial and Eater says
These totally have my mouth watering! Also, I don’t believe the pop up that says your blog is only 3 months old – your photography is beautiful!
Nora says
Aaaah Kelly, you’re making me blush! Thank you so much!
Ami@NaiveCookCooks says
These indeed look like the best brownies ever! So gooey and fudgy!
Nora says
Thank you Ami, they sure are 😉
Sarah | Broma Bakery says
Oh ok. I see how it is. Tempting me with yet another brownie recipe I just HAVE to try.
Mouthwatering!
Nora says
Ha, yes! It’s all the brownie’s evil plan to take over the world!
Liz @ Tip Top Shape says
Oh my word, these look amazing!!! I love brownies but don’t make them nearly enough.
Nora says
Thank you Liz!