The Best Brownie Recipe

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 1 9x9 pan
Author Janssen Bradshaw


  • 6 ounces chocolate chips semi-sweet or bittersweet
  • 10 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2/3 cup flour I always use white-wheat, as if that makes them at all healthy
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder


  1. Preheat oven to 325 degrees. Line a 9x9 baking sheet with tin foil (with enough overhang on two edges that you can pull the brownies out after baking) and spray with cooking spray.

  2. Melt chocolate and butter in large-ish saucepan over medium-low heat until completely smooth, stirring very frequently to keep from burning.
  3. Remove from heat and whisk in sugar and vanilla.
  4. Add the eggs, one at a time, fully incorporating each one before adding the next. Whisk until mixture is completely smooth.

  5. Add dry ingredients (with the salt and baking powder on top of the flour), and stir until well combined.
  6. Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes (it's always 35 minutes for me).

  7. Cool brownies in pan on a wire rack for five minutes. Use foil handles to pull brownies from pan. Cool on wire rack for at least 15 minutes.

  8. Cut into 16 squares and serve warm or at room temperature.

Recipe Notes

(from The Perfect Recipe via My Baking Addiction)