best brownies

Ridiculously fudgy, chocolaty brownies made with ingredients you probably already have on hand… a recipe to keep forever.

Best Ever Brownies

water

cocoa powder (dutch-processed)

oz semisweet chocolate

instant coffee (optional)

butter

sugar

tsp vanilla extract

eggs

tsp salt

all-purpose flour

Preheat oven to 350F

Grease and lightly flour 11 x 7 pan (or 13x9 pan if you do not have 11x7) and set aside

In small saucepan, heat ⅔ cup water until it just begins to boil. Add cocoa powder, semisweet chocolate, and instant coffee. Immediately remove from heat and stir constantly until mixture is smooth and silky.

In large microwave-safe bowl, melt butter on 15 second increments, stirring at intervals until completely melted.

Stir in sugar and vanilla.

Stir in chocolate mixture, stirring until completely combined.

Add eggs and egg yolks, stirring until completely combined.

Sprinkle salt over batter and stir in.

Gradually stir in flour until completely combined.

Spread batter into prepared pan and bake on 350F for 30-35 minutes if using 11x7 pan and 25-30 if using 13x9 pan (time may vary depending on your individual oven. To check if brownies are done, insert a toothpick into the center of the pan. If it comes up wet with unbaked batter return it to the oven and continue to check every five minutes. When the brownies are completely done, the toothpick will be slightly fudgy and may have a few crumbs, but it will be a a fudge-like consistency and not a wet batter consistency.

An easy way to jazz up plain ol’ boxed brownies!

Symphony Candy Bar Brownies Recipe

box brownie mix (for 9x13" pan (or your own homemade brownie recipe))

called

(4.25 oz each) Symphony candy bars with almonds and toffee chips

Mix the brownies according to box directions. Spray a 9x13&quot; pan with non-stick cooking spray.

Pour 1/2 the brownie mix into the pan (it won&#039;t seem like very much!).

Unwrap the 3 candy bars and place side by side on top of the batter in the pan. Don&#039;t break or chop up the candy bars - they will be whole.

Pour the remainder of the brownie mix over the top.

Bake according to directions on the brownie box. Let cool, cut, and serve.

Recipe video above. These are my &quot;go to&quot; brownies, the one I have been making for years that&#039;s super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they&#039;re soft fudgey kind. Super rich and moist!

Easy Chocolate Brownies

/ 14 tbsp unsalted butter ((1 3/4 US sticks))

dark chocolate chips ((7 oz) (Note 1))

(175 grams) brown sugar (, loosely packed)

eggs (, lightly beaten)

(75 grams) plain flour

(30 grams) cocoa powder

salt

chocolate

walnuts (or other nuts)

Preheat oven to 180°C/350°F (160°C fan forced).

Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).

Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.

Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.

Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.

Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video &amp; photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).

If you didn&#039;t use the extra chocolate for stirring in, reduce cook time by 2 minutes.

Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don&#x27;t last that long!) or freeze for 3 months.

These are truly the Most Perfect Brownies Ever! These are rich, decadent and full of soul satisfying chocolate!

Homemade Brownies Recipe

unsalted butter (melted)

Tablespoons vegetable oil

vanilla

all purpose flour

baking powder

Cocoa Powder

dark cocoa powder (I used Hershey’s special dark cocoa powder)

chocolate chips

Preheat oven to 350 and spray a 9x13 baking pan with pan spray and line with parchment paper. Set aside.

In a medium bowl, whisk together butter, oil and sugar until well combined. Add in the eggs and vanilla and whisk until combined.

In another bowl, sift together the flour, salt, baking powder, and both cocoa powder. If you want a darker brownie, go ahead and use 1/2 cup regular cocoa powder and 1/2 cup dark cocoa powder. Gently mix the dry ingredients into the wet ingredients and mix until just combined. Gently stir in chocolate chips.

Pour batter into the prepared pan and bake for about 45-50 minutes, until a toothpick comes out clean. If you like your brownies a little more on the gooey side, bake for 40-45 minutes.

Allow the brownies to cool at least 30 minutes before serving. Pair with ice cream for a delectable treat!

Rich brownies swirled with peanut butter and dotted with mini peanut butter cups. Absolutely delicious!

Peanut Butter Brownies

& 1/2 cups (339 grams) unsalted butter

(141 grams) unsweetened chocolate

(240 grams) all-purpose flour

vanilla extract

peanut butter chips

(127 grams) creamy peanut butter

peanut butter cups (or chopped peanut butter

Preheat oven to 350°F. Lightly grease a 9″x...

Preheat oven to 350°F. Lightly grease a 9″x 13″x 2″ pan and line with parchment paper or aluminum foil.

Place the butter and chocolate in a microwave-safe...

Place the butter and chocolate in a microwave-safe bowl. Microwave at 30-second intervals until melted. Stir until smooth. Set aside to cool slightly.

Whisk together the flour and salt. Set aside.

In a large bowl, combine the chocolate mixture...

In a large bowl, combine the chocolate mixture and 2 & 1/2 cups sugar using an electric mixer at medium speed. Mix until well blended. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.

Gradually add the flour mixture, beating just until...

Gradually add the flour mixture, beating just until combined or a few streaks of flour remain. Stir in the peanut butter chips. Spread the batter evenly in the prepared pan.

Combine the peanut butter and 2 tablespoons sugar...

Combine the peanut butter and 2 tablespoons sugar in a small microwave-safe bowl. Microwave for 30 seconds. Stir until smooth.

Drop the peanut butter mixture by teaspoonfuls over...

Drop the peanut butter mixture by teaspoonfuls over the brownie batter. Use a thin knife to swirl the peanut butter mixture into the brownie batter. Sprinkle the top with peanut butter cups.

Bake for 40-45 minutes, or until a wooden...

Bake for 40-45 minutes, or until a wooden pick inserted in the center comes out still slightly sticky. Cool completely in the pan on a wire rack before cutting into bars.

From-scratch fudgy brownies with a cream cheese swirl - what&#39;s not to love in this decadent dessert?

Hershey’s Cream Cheese Brownies Recipe

Hershey's Milk Chocolate Chips

Tablespoons Hershey's unsweetened cocoa powder

cream cheese

(1.55 ounce) chocolate Hershey Bars

Preheat oven to 350. Spray a 9 x 9 inch baking pan with cooking spray

In the microwave, melt chocolate and butter until smooth. Set aside.

In a separate bowl, beat eggs and vanilla with the sugar. Slowly add in chocolate mixture until well combined.

In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter.

Pour batter into prepared baking pan.

Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.

Bake 45 minutes to 1 hour, or until just set and toothpick inserted comes out clean.

Top the baked brownies with original sized Hershey Bars and return to still warm (but turned off) oven until lightly melted. Allow to cool a little bit.

*You can also skip this step because the heat from the brownies will help melt the chocolate bars on top.

For the Cream Cheese Swirl

Thick and fudgy easy-to-make brownies, baked up in less than an hour.

Thick &amp; Fudgy Brownies

C (3 Sticks) Unsalted Butter,

C (425 grams) Dark

C (210 grams) AP Flour

C (115 grams) Dutch Process Cocoa Powder

Salt

Lg Eggs, + 2 Yolks,

C (620 grams) Granulated Sugar

tsp Vanilla Extract

TBSP Espresso Powder (optional)

Preheat the oven to 350 and line a 9X9 pan with parchment paper.

Melt the butter and chocolate over a double boiler. (Or glass bowl over a saucepan with an inch or two of water.) Let cool slightly.

Whisk together the dry ingredients, flour, cocoa powder, salt, and espresso if using. Set aside.

In the bowl of a stand mixer with the whisk attachment, whisk the eggs, yolks, and sugar for 3 minutes until a pale yellow color.

With mixer on low, slowly pour in the melted chocolate. Mix to combine. 

Fold in the dry ingredients. Don&#8217;t over mix.

Pour batter into the prepared 9X9 pan. Bake for 40-45 minutes. Let cool in pan.

Lift brownies out of the pan, top with flaky salt or a dusting of powdered sugar, slice and enjoy!

Recipe video above. High impact brownie with a neat layer of peanut butter stuffed inside so you get fudgy chocolate brownie and peanut butter in every single bite!Forget trying to spread peanut butter on a layer of brownie batter (it&#39;s impossible. Impossible!). Make your life easy and freeze a slab of peanut butter in your brownie pan, then just sandwich that between the batter.PS Sprinkling salt flakes on the peanut butter slab and again on top of the brownie is 👌🏻

Peanut Butter Stuffed Brownies

(250 grams) smooth peanut butter spread for stuffing

tsp salt flakes (, divided)

(200 grams) dark chocolate chips ((7 oz) (Note 2))

loosely packed brown sugar (, loosely packed)

plain flour

cocoa powder

salt / kosher salt

Save 2 tbsp peanut butter for swirling, warm to loosen then freeze rest in lined pan. Melt butter and chocolate, mix in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, cover with remaining batter, swirl through warmed reserved peanut butter. Bake 32 min at 180°C/350°F (160°C fan). Cool 1 hr on counter, 3 hrs+ in fridge, cut.

ABBREVIATED RECIPE

Line pan - Grease a 20cm/8&quot; square pan with butter then line with baking paper (parchment).

Frozen peanut butter slab - Set aside 2 tablespoons of the peanut butter for the swirls. Warm the remaining peanut butter in the microwave to loosen (~30 sec on high), then pour into the pan. Spread evenly, sprinkle with half the sea salt flakes. Freeze for 2 - 3 hours until it&#39;s so firm you can pick it up. Lift out of pan using the paper, then put it back in the freezer on the paper while you make the batter (it softens quickly).

Line pan again with baking paper, with overhang so you can lift the brownie out.

Melt - Place butter and chocolate in a heatproof bowl. Microwave in 30 second bursts, stirring in between (takes me 1m 30 sec) until melted and smooth. Stir to combine.

Batter - Add sugar, mix, then add eggs and vanilla and mix well until smooth and molten. Add flour, cocoa and salt. Stir until smooth.

Stuff - Pour half the batter into the pan. Top with frozen peanut butter slab, spread with remaining batter.

Swirl - Randomly dollop/drizzle the 2 tbsp peanut butter across the surface. Use a butter knife or teaspoon to make random swirls, make grooves if needed to reveal brownie batter - Note 3 for tips!

Bake for 32 minutes. The middle will still jiggle (it sets when cool) but the edges should be firmish.

Set -  Cool in the pan on the counter for an hour, then refrigerate for at least 3 hours to let it properly set, else the peanut butter will ooze out when cutting. Cut into 16 squares. Let it come to room temperature for 15 minutes+ then devour! Store in an airtight container in a cool, dry place.

FULL INSTRUCTIONS

I made your Stuffed Peanut Butter Brownies for the family tonight.  The BEST brownie EVER!  The peanut butter filling and swirl put it over the top, It's a keeper!

These were delicious. I followed the written recipe  to the letter (there's some discrepancies in the video) and they were perfect. A big hit at a birthday afternoon tea. A bit of a process but worth it! Will make these again.

I've added strawberry jam to mine Nagi. It's baking now... fingers crossed!!!

If you are a PB &amp; Chocolate fan - these are A-mazing.  And really quite easy to make.  And so good. And yummy. And delightful.  And problematic because I could eat them every day at least 3 times a day which might not be good for my waistline but potentially worth it.

These were super easy to make and delicious! I took them to work to share and got so many compliments. Will def make again

Have made this twice and each time ive extended the cook time as it looked too jiggly.

Not sure if its my oven. Could you please provide a video of how jiggly yours comes out?

Still turned out amazing and partner wants more. Pretty sure he's functioning high on sugar at the moment 😅

I love your recipes Nagi!!(I've never had one fail). Just wanted to say I love the abbreviated recipe and could you do them more often thanks Esther ps my brownie is in the oven it smells so good!

Omg, when you posted the recipie I was still at the cottage but as soon as I came home, I made them and they are out of this world!!!! I wish I could post a picture here

These impossibly delicious Red Velvet Oreo Truffle Brownies are so easy to make with red velvet cake mix. Filled with creamy Oreo truffle filling and topped with rich chocolate ganache &amp; chocolate chips, these brownies are ultimate decadence.

Red Velvet Oreo Truffle Brownies

box (18.25 oz) red velvet cake mix

butter, divided

(about 36) whole Oreos

(11.5 oz) milk chocolate chips (about 1.5 cups)

(12 oz) mini chocolate chips (about 1.5 cups)

(1/2 pint) heavy whipping cream

Preheat oven to 350 degrees F. Line a 9&#215;13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.

Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.

Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

Most amazing dessert I've had that you make at home. My girls ask for these as their go-to celebratory dessert. I make them in a smaller pan so the red velvet layer is a little thicker, and it comes out perfect.

https://content.jwplatform.com/videos/4wZIXK0p.mp4

The BEST No-Bake Peanut Butter Pie recipe with NO cream cheese and NO cool whip!!!

Top 9 best brownies recipes from across the web

The most viewed best brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Ever Brownies

Symphony Candy Bar Brownies Recipe

Easy Chocolate Brownies

Homemade Brownies Recipe

Peanut Butter Brownies

Hershey’s Cream Cheese Brownies Rec...

Thick & Fudgy Brownies

Peanut Butter Stuffed Brownies

Red Velvet Oreo Truffle Brownies

Top 9 best brownies recipes from across the web

The most viewed best brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Brownies

Symphony Candy Bar Brownies Recipe

Easy Chocolate Brownies

Homemade Brownies Recipe

Peanut Butter Brownies

Hershey’s Cream Cheese Brownies Rec...

Thick &amp; Fudgy Brownies

Peanut Butter Stuffed Brownies

Red Velvet Oreo Truffle Brownies

The most viewed best brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Thick & Fudgy Brownies