Best 5 Absolutely Best Brownies Recipes

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Indulge in the ultimate chocolate experience with our collection of brownie recipes that cater to every taste bud and dietary preference. From the classic chewy brownie with a crisp crust to gooey, fudgy variations and even gluten-free and vegan options, our recipes guarantee a perfect brownie every time. Dive into the rich, decadent flavors and textures that make brownies a timeless dessert favorite, whether you prefer a simple yet satisfying treat or a gourmet creation that wows your guests. Get ready to satisfy your sweet cravings and embark on a brownie-baking adventure with our carefully curated recipes.

**Brownies Recipes Included:**

1. **Classic Chewy Brownies:** Experience the timeless goodness of a classic chewy brownie with a crisp crust and a moist, fudgy center. This recipe strikes the perfect balance between chewiness and gooeyness, making it a crowd-pleaser that never goes out of style.

2. **Fudgy Brownies:** For those who love an ultra-rich and decadent brownie, this fudgy version is a chocolate lover's dream. With an intense chocolate flavor and a smooth, velvety texture, these brownies are pure bliss and perfect for special occasions or when you need a serious chocolate fix.

3. **Gluten-Free Brownies:** Indulge in the classic brownie experience without compromising on taste or texture. Our gluten-free brownies are made with almond flour and coconut flour, resulting in a chewy, fudgy texture that rivals traditional wheat-based brownies. Enjoy your favorite dessert without any gluten worries.

4. **Vegan Brownies:** Treat yourself to a delicious and guilt-free indulgence with our vegan brownies. Made with plant-based ingredients like almond butter, coconut oil, and flaxseed, these brownies are packed with flavor and have a moist, fudgy texture. Perfect for those following a vegan or plant-based diet.

5. **Swirled Brownies:** Add a touch of creativity and visual appeal to your brownies with our swirled brownie recipe. This fun variation combines two different brownie batters, creating a beautiful marbled effect. You can choose complementary flavors like chocolate and vanilla or go bold with contrasting flavors like chocolate and peanut butter.

6. **Brownies with Nuts:** Elevate your brownie game by adding crunchy nuts for an extra layer of texture and flavor. Choose from a variety of nuts like walnuts, pecans, or almonds, and incorporate them into your brownie batter before baking. The nutty crunch perfectly complements the rich chocolate flavor.

Check out the recipes below so you can choose the best recipe for yourself!

BEST BROWNIES



Best Brownies image

These brownies always turn out!

Provided by Angie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 16

Number Of Ingredients 13

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g

THE BROWNIE THAT STARTED IT ALL A.K.A THE WORLD'S BEST BROWNIE



The Brownie That Started It All a.k.a The World's Best Brownie image

Provided by Food Network

Categories     dessert

Time 40m

Yield 20 to 24 brownies

Number Of Ingredients 11

Vegetable oil cooking spray
8 ounces (2 sticks) butter
2 cups sugar
4 eggs, beaten
1/2 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon salt
5 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
1/3 cup pecans, coarsely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 13 by 9-inch pan with vegetable oil spray.
  • In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans.
  • Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.

ABSOLUTELY BEST BROWNIES



Absolutely Best Brownies image

Make and share this Absolutely Best Brownies recipe from Food.com.

Provided by CandyTX

Categories     Bar Cookie

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup cocoa
1/4 teaspoon salt
1/2 cup self-rising flour
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease and flour a 9 x 9-inch pan.
  • In a bowl, beat together the butter and sugar.
  • Add eggs and vanilla. Mix well.
  • Combine the cocoa, salt, and flour together; stir into the sugar mixture.
  • Stir in the walnuts.
  • Spread evenly into prepared pan.
  • Bake for 25 to 30 minutes or until firm.

Nutrition Facts : Calories 204.4, Fat 11.9, SaturatedFat 5.4, Cholesterol 51.3, Sodium 194.2, Carbohydrate 22.6, Fiber 0.9, Sugar 16.9, Protein 2.8

THE BEST BROWNIES



The Best Brownies image

Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.

Provided by Chef John

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h20m

Yield 9

Number Of Ingredients 7

⅔ cup all-purpose flour
¾ teaspoon kosher salt
3 ounces unsweetened chocolate, chopped
½ cup unsalted butter
1 ¼ cups white sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
  • Mix flour and salt together in a bowl; set aside.
  • Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
  • Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
  • Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
  • Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 9.9 g, Sodium 179.4 mg, Sugar 28 g

BEST EVER CHOCOLATE BROWNIES RECIPE



Best ever chocolate brownies recipe image

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Cuts into 16 squares or 32 triangles

Number Of Ingredients 8

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Steps:

  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

Tips:

  • Use high-quality chocolate. This is the most important ingredient in brownies, so don't skimp. Use a chocolate that you love the taste of, and make sure it's at least 70% cocoa solids.
  • Don't overmix the batter. Overmixing will make the brownies tough. Mix the batter just until the ingredients are combined.
  • Bake the brownies in a preheated oven. This will help them to rise evenly.
  • Don't overbake the brownies. Overbaked brownies will be dry and crumbly. Bake them just until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting them. This will help them to hold their shape.

Conclusion:

Brownies are a classic dessert that can be enjoyed by people of all ages. They are easy to make, and there are endless variations on the basic recipe. With a little practice, you can create brownies that are perfect for any occasion.

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