Best brownie recipe in the world if you love dark chocolate, fudgy and chewy brownies that have that addictive, crackly top. I’ve added plenty of toasted pecans and bittersweet chocolate chips to give these old fashioned bar cookies a little extra pizzazz. They’re so quick and easy that you’ll never use a mix again.
Ingredients for this recipe: butter, vegetable oil, sugar, golden (light) brown sugar, eggs, flour, extra dark cocoa (I use Hershey’s Special Dark), salt, bittersweet chocolate chips, pecans
These fudgy, chocolaty bites of heaven are easy enough to make but if you like your homemade brownies dense and chewy here are some tips to ensure that perfect texture!
- Don’t overbeat the eggs. Too much air in the batter will make your brownies cakey.
- Always use all-purpose flour.
- Make sure your eggs are room temperature.
- Since this recipe used melted butter and oil stir it together by hand – no need to use the mixer and chance making them tough.
- Brown sugar will keep them moist but it will interfere with that thin crispy layer on top. Use just a little or use all granulated sugar if it matters to you.
- Don’t use leavening like baking powder or baking soda – you don’t want them to rise.
- If you live in a very dry climate (or it’s very dry the day you make them) add 1 egg yolk for extra moistness. Also if you live in a high altitude.
- Cocoa powder gives more chocolate flavor.
- Take them out of the oven when they are slightly underdone and let them cool completely for the gooey-est chewiest brownies.
- If you line your baking pan with parchment, and let it hang over the edges, you can pull the brownies out when they are cool and easily cut them.
- Don’t cut brownies until they have cooled completely. You can freeze them for 15-20 minutes to make cleaner cuts.
I think the best brownie recipes, as well as other bar cookie recipes, are made specifically for busy people.
I mean you can stir everything up in minutes and bake all in one batch. You can make 3 dozen or so cookies in the same time it would take you to make 1 dozen. Here are some of my favorite bar cookie recipes –
- Bourbon Pecan Brown Butter Blondies basically need no other introduction, right?
- Pecan Toffee Cookie Dough Brownies are absolutely freaking decadent. Don’t make these unless you plan on giving most of them away because you’ll eat the whole pan. Not that I’ve done that…much.
- M & M Brownies with a Peanut Butter Swirl are some that I sent to one of my sons when he was on board a ship in the middle of the Mediterranean. They shipped well.
- Lemon Bars with Gingersnap Crust are definitely different than brownies but if you like lemon you’ll love them.
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I like glass pans for just about every kind of baking. They last a long time, they don’t get discolored, they’re easy to clean… And I’m a purist – Pyrex is my favorite.
Chewy brownies are absolutely addictive and they are so easy that you’ll be making them all the time. They are my favorite for taking to potlucks, sharing with neighbors, and once in awhile taking a big pan of them to our police and fire departments just to say “thanks’.
I’ve never had to call the fire department, and rarely the police department but I am so glad that they are there if I ever need them. I used to be better about taking a batch of cookies or something to them and I need to get back in that habit.
No matter how big a city is you and I have the ability to bring back that small town feeling by doing the things that people used to do, you know?
I had an aunt that left a pot of coffee on the stove for anyone who came to her door. The back door was always unlocked and the mailman would often pop in for a cup even when she wasn’t there. You couldn’t get away with that now – it would not be smart – but the spirit of kindness and giving can be sprinkled around in other ways!
Which is why you need an easy recipe, right?
These is perfect to make with your kids or grandkids on a rainy day. Since you don’t need to use a mixer you can let them add the chocolate chips or stir the batter. Older kiddos can make them all by themselves – they’re that easy.
If you love this recipe please give it 5 stars!
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- 1-1/4 cup butter, melted
- 1/4 cup vegetable oil
- 2 1/2 cups sugar
- 1/2 cup golden brown sugar
- 4 eggs
- 1-1/2 cups flour
- 1 cup Extra Dark cocoa, do not substitute baking chocolate
- 1/2 teaspoon salt
- 1 cup bittersweet chocolate chips
- 1 cup toasted pecans
- Cream sugar, brown sugar, melted butter, and oil until smooth.
- Add the eggs one at a time, beating well after each.
- Mix the flour and cocoa.
- Slowly stir into the butter mixture.
- Spread into a greased 13×9-inch pan.
- Bake at 350 for 35-40 minutes, or until a toothpick inserted in the center comes out with moist batter and crumbs clinging to it. (start checking at 30 minutes) DON’T OVERBAKE!
- Remove from oven and let cool before cutting. For best cutting results freeze for about 20 minutes before cutting.