Best Chocolate Brownies

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The Perfect Chocolate Brownie! All from scratch. EASY to make and so much better than a box mix! Super chocolatey.

Photography Credit: Elise Bauer

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 chocolate brownie 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.

Recipe updated, first published 2005.

Best Chocolate Brownies Recipe

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

Ingredients

  • 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
  • 1/2 teaspoon almond extract
  • 2 cold large eggs
  • 1/2 cup (65 g) all-purpose flour
  • 2/3 cup (90 g) pecan pieces

Method

1 Preheat oven and line baking pan: Preheat oven to 325°F (160°C), with a rack in the lower third of the oven.

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 Heat butter, cocoa, sugar, salt in a bowl over simmering water: 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 almond extract, eggs, flour, beat with spoon, add pecans: 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.

4 Pour batter into lined pan: Pour the batter into the prepared lined pan and smooth the surface evenly.

5 Bake: Bake 20 to 25 minutes at 325°F (160°C), until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter. Cool completely on a rack.

6 Cut: 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.

Links:

The Best Mug Brownie! here on SimplyRecipes.com

Best Chocolate Brownies

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

83 Comments / Reviews

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Did you make it? Rate it!

  1. elena

    As always,very very nice.Thank you very,very much!

  2. Margaret simpson

    Made this recipe earlier this week . Second batch in the oven now. Have been looking for a good brownie recipe for ages and this recipe is it!!
    Will be making this lots in the future.

  3. CAROLYN

    I’ve made this brownie recipe over and over again. It is so delicious! Everyone who is a chocolate lover, LOVES these brownies!!

    xxxxxyyyyy

    Show Replies (1)
  4. Daisy

    Dont listen to the bad reviews. Honestly. Ive made this using different recipes and mine turned out absolutely perfect. If you stick to the recipe, use the exact quantities and follow the instructions, you should get it right. Some things just cannot be substituted and even though we are not baking it, it is still considered baking, and baking often requires precise measurements or amounts or it doesnt work out well. Thanks for the amazing recipe, I’ve recommended it to many friends. If you cannot finish it, refrigerate it, then when you microwave it, do it with short bursts/intervals, add more ice cream and then you are ready for round two!

    xxxxxyyyyy

  5. Michelle

    Is it okay to take out the nuts if I don’t have any? I saw someone said they subbed chocolate chips instead, but am wondering if the batter will suffer with 2/3 cup ingredient missing… thanks!

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