Best Ever Brownies

Soft and chewy with crisp edges, this is the last brownie recipe you will ever need!

I love brownies. They are the perfect dessert. Chocolatey, chewy, baked goodness. They can be ooey-gooey fresh out of the oven or a chewy, cool block of delicious out of the fridge. It’s hard to go wrong. That being said, there are brownies and then there are brownies. They shouldn’t be dry, too cakey, or have an artificial taste. This easy recipe comes together in under 10 minutes and will be ready to eat within the hour.

What You Need

Most of the ingredients are standard baking ingredients. Freshness and quality are important, particularly when it comes to the cocoa powder and vanilla that you choose.

Let’s Make It!

The first and most important step is to line your 8×8 (glass is best) baking dish with foil and SPRAY with cooking spray! Do not forget this crucial step or you will have stuck-on brownies. Still delicious, but also a mess.

After that you just need a good glass bowl and a whisk. Heat the butter and sugar, then whisk in ingredients as listed. I recommend whisking your flour before adding — I have gotten some incredibly clumpy flour recently, and no one likes biting into little balls of hard flour.

Bake 40 minutes. They will still seem a bit gooey in the middle, but will be perfect once cooled. Don’t be tempted to overbake until a toothpick comes out “clean” — they are better when they seem a little under baked.

Cool completely, or, more realistically, grab a fork and start tasting! (watch out – that gooey, hot inside can burn!) Once cooled, pull out the foil and cut with a warm, clean knife. If I am slicing just for us, I don’t mind if they are messy. If I am slicing for others, I make sure to rinse the knife with hot water after EVERY cut, drying before the next cut. It takes a few extra minutes, but makes for nicer-looking brownies.

Storage

These will keep on the counter (in plastic) for a few days before starting to seem dry and a bit stale. I usually pop them in the fridge as soon as I cut them, but I also like that cold, chewy texture. They will reheat easily enough and keep in the fridge for about a week and a half (not that you’ll have any left by then!).