Best Brownies

If one is going to take the trouble to make chocolate brownies, and incur the wrath of the Fat-god for eating them, one may as well make them right. Brownies from a box? No thank you.

I got this recipe years ago from my dear friend Suzanne, who had adapted it from an Alice Medrich recipe from the book Bittersweet: Recipes and Tales from a Life in Chocolate she found in Epicurious. Suzanne uses the same method and proportions, but instead of using vanilla, she flavors the brownies strongly with almond extract. So good!

They are the kind of brownie that can’t make up their mind whether they would rather be cake or fudge. The almond extract gives these brownies a wonderful flavor, a perfect blend with the cocoa and pecans.

Best Brownies Recipe

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Yield: Makes 16 to 25 brownies.


  • 10 tablespoons (1 1/4 sticks, 140 g) unsalted butter
  • 1 1/4 cups (250 g) granulated sugar
  • 3/4 cup plus 2 tablespoons (85 g) unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 teaspoon salt
  • 2 teaspoons almond extract
  • 2 cold large eggs
  • 1/2 cup (65 g) all-purpose flour
  • 2/3 cup (90 g) pecan pieces


1 Preheat oven to 325°F, with a rack in the lower third of the oven.

Position a rack in the lower third of your oven and preheat the oven to 325°F. Line the bottom of an 8-inch square baking pan with foil or parchment paper in such a way as there is an overhang on two opposite sides to make it easy to lift the brownies out when they're done.

2 Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water. Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch. Remove the bowl from the skillet and let it cool down a bit, from hot to warm.

3 Stir in the almond extract. Stir in the eggs, one at a time, beating strongly after each addition. Once the batter is well mixed and shiny and thick, stir in the flour. Beat for 40 strokes with a wooden spoon. Mix in the pecans. Pour the batter into the prepared lined pan and smooth the surface evenly.

4 Bake 20 to 25 minutes at 325°F, until a bamboo skewer or toothpick inserted into the center comes still a little moist with the brownie batter. Cool completely on a rack. When cooled, lift up the sides of the foil or parchment liner to remove the brownies from the pan. Place them on a cutting board and cut into 16 to 25 squares or rectangles.

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Adapted from Epicurious, who sourced the recipe from Alice Medrich of Bittersweet: Recipes and Tales from a Life in Chocolate.

Best Brownies

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Showing 4 of 49 Comments

  • Victoria Winters

    I just bought brownie mix yesterday, which I NEVER do. Must be lazy-end-of-semester-blues setting in. Do you (or any of your readers) know what the recipe for Starbuck’s Daybreak cookies is? I’ve been searching for it online and can’t find it. I just LOVE that cookie!

  • Colleen

    I made these last night and they are FABULOUS!! I added mint and vanilla instead of almond (I ran out) and it was pretty good. Next time I’ll try the almond.

  • katie

    I made these but I had to substitute a lot of things and this is what I did:

    10 tablespoons (1 1/4 sticks) unsalted butter
    1 1/4 cups sugar
    3/4 cup plus 2 tablespoons of cunched till powder oreo cookies with the cream taken out
    1/4 teaspoon salt
    2 teaspoons lemon extract
    2 cold large eggs
    1/2 cup all-purpose flour

    They were soo good!!!!! Try them just follow the rest of the directions and substitute that stuff then email me.

  • Lander

    I actually printed the recipe about a month ago and refused to make them because they looked so good in the picture that I knew I would eat too much. But my daughter has been asking me to make brownies for her birthday party so I decided to do a test run. I made these yesterday and only have 2 pieces left which goes to show how good they are.

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