Recipe for Best Brownies | Almanac.com

Best Brownies

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24 brownies
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Everybody has a favorite brownie recipe, but these homemade brownies are hard to beat! Moist, rich, and fudgy. They’re so easy to make, there’s no reason to ever use a box again!

Note: Do not overcook brownies. Follow the instructions exactly and they will taste moist and fudgy inside.

You’re welcome to add nuts, or swirl nutella or peanut butter into the batter (about 1/2 cup) for variation.  We enjoy the classic brownie!


1 cup (2 sticks) unsalted butter, softened
2/3 cup (unsweetened) cocoa powder
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven fully to 350°F. Grease a 13x9-inch pan. (We use a non-stick cooking spray.)

Mix softened butter with the cocoa in a bowl.

In a separate large bowl, whisk the eggs. Then whisk in the sugar and vanilla.

Add the butter and cocoa mixture to the large bowl. Mix all ingredients until combined.

Now add flour, salt and baking powder to large bowl. Stir until combined. Do not overmix.

Pour batter into a 13x9-inch greased pan. Bake on middle rack in oven for 25 minutes. Allow to cool in pan before cutting into bars.

Be careful not to overbake! Even if it looks like it’s not quite done, it will harden in the pan.

Store by wrapping with plastic wrap so they don’t dry out.

Or, freeze brownies individually in ziploc bag (squeeze out air). Warm back up or freshen by heating up in the microwave.

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The Almanac Chefs

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