Top 10 Ultimate Brownie Recipe Collection: From Classic Fudgy to Gourmet Variations

Classic Fudgy Brownies

Ingredients:

• 1 cup (226g) unsalted butter
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 3/4 cup (75g) unsweetened cocoa powder
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup (175g) chocolate chips or chopped chocolate (optional)

Instructions:

1. Prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with butter or cooking spray.
2. Melt the butter: In a large microwave-safe bowl, melt the butter in 30-second intervals, stirring between each interval until completely smooth. Let it cool slightly.
3. Mix wet ingredients: Whisk the granulated sugar into the melted butter until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together the cocoa powder, flour, and salt until no lumps remain.
5. Make the batter: Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined – don’t overmix. If using chocolate chips, fold them in now.
6. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not completely clean for fudgy texture).
7. Cool and serve: Let the brownies cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares and serve.

Tips: For extra fudgy brownies, slightly underbake them. Store covered at room temperature for up to 1 week or freeze for up to 3 months.

Chewy Brownies

Ingredients:

• 1 cup (226g) unsalted butter
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (75g) unsweetened cocoa powder
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (170g) chocolate chips (optional)

Instructions:

1. Prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment.
2. Melt the butter: In a large microwave-safe bowl, melt the butter in 30-second intervals, stirring between each interval until completely melted. Let it cool slightly.
3. Mix wet ingredients: Whisk the granulated sugar into the melted butter until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder until no lumps remain.
5. Create the batter: Gradually fold the dry ingredients into the wet ingredients using a wooden spoon or spatula. Mix just until combined – don’t overmix. The batter should be thick and glossy. Fold in chocolate chips if using.
6. Bake: Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The top should look set but still slightly shiny.
7. Cool and serve: Let brownies cool completely in the pan before lifting out using parchment overhang. Cut into squares and serve.

Tips for Perfect Chewy Texture:

• Don’t overbake – slightly underdone brownies will continue cooking as they cool
• Use room temperature eggs for better incorporation
• The combination of butter and the right flour-to-cocoa ratio creates the ideal chewy texture
• Store covered at room temperature for up to 5 days

Chocolate Chip Brownies

These decadent Chocolate Chip Brownies combine the best of both worlds – rich, fudgy brownie texture with delightful bursts of chocolate chips throughout. Perfect for any occasion!

Ingredients:

• 1/2 cup (115g) unsalted butter
• 8 oz (225g) dark chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup (175g) chocolate chips

Instructions:

1. Prepare: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Melt chocolate: In a microwave-safe bowl or double boiler, melt the butter and chopped dark chocolate together until smooth. Stir occasionally and let cool slightly.
3. Mix wet ingredients: In a large bowl, whisk together both sugars, eggs, and vanilla extract until well combined and slightly thick.
4. Combine: Gradually stir the melted chocolate mixture into the sugar and egg mixture until fully incorporated.
5. Add dry ingredients: Sift together flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined – don’t overmix.
6. Add chocolate chips: Reserve 2 tablespoons of chocolate chips for topping, then fold the remaining chips into the batter.
7. Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips on top. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool and serve: Let cool completely in the pan before lifting out using the parchment paper. Cut into squares and enjoy!

Pro tip: For extra fudgy brownies, slightly underbake them. They’ll continue to set as they cool.

Walnut Brownies

These rich, fudgy walnut brownies combine the classic chocolate indulgence with the satisfying crunch of toasted walnuts. Perfect for any occasion!

Ingredients:

• 1/2 cup (115g) unsalted butter
• 8 oz (225g) dark chocolate, chopped
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup (120g) walnuts, roughly chopped

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Melt Chocolate and Butter: In a double boiler or microwave, melt the butter and chopped chocolate together until smooth. Stir occasionally and let cool slightly.
3. Mix Wet Ingredients: In a large bowl, whisk together both sugars, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture, whisking constantly.
4. Add Dry Ingredients: Sift together flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined. Don’t overmix.
5. Add Walnuts: Gently fold in 3/4 of the chopped walnuts, reserving the rest for topping.
6. Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining walnuts on top. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7. Cool and Serve: Let cool completely in the pan before lifting out using the parchment paper. Cut into squares and serve.

Tip: For extra fudgy brownies, slightly underbake them. They’ll continue cooking as they cool!

Double Chocolate Brownies

These ultra-rich Double Chocolate Brownies are the ultimate treat for chocolate enthusiasts, featuring both cocoa powder and melted chocolate for an intensely decadent experience.

Ingredients:

• 1 cup (226g) unsalted butter
• 8 oz (226g) dark chocolate (70% cocoa), chopped
• 1½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¾ cup (94g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup (175g) chocolate chips or chunks

Instructions:

1. Prepare the pan: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal. Grease lightly with butter.
2. Melt chocolate and butter: In a large microwave-safe bowl, combine butter and chopped dark chocolate. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool slightly.
3. Mix wet ingredients: Whisk granulated sugar into the melted chocolate mixture until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt until no lumps remain.
5. Combine mixtures: Gradually fold the dry ingredients into the chocolate mixture using a rubber spatula. Mix just until combined – don’t overmix. Fold in chocolate chips.
6. Bake: Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in center comes out with a few moist crumbs attached (not completely clean).
7. Cool and serve: Let brownies cool completely in the pan before lifting out using parchment overhang. Cut into squares and serve. Store covered at room temperature for up to 5 days.

Pro tip: For extra indulgence, serve warm with vanilla ice cream and a drizzle of chocolate sauce!

Peanut Butter Brownies

These decadent Peanut Butter Brownies combine rich chocolate with creamy peanut butter in beautiful marbled swirls. Perfect for satisfying your sweet tooth!

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter
• 4 oz dark chocolate, chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon salt

For the Peanut Butter Swirl:

• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 egg yolk
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the brownie batter: In a double boiler or microwave-safe bowl, melt the butter and chocolate together until smooth. Stir in the sugar until well combined. Beat in eggs one at a time, then add vanilla extract.
3. Add dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined. Don’t overmix.
4. Prepare peanut butter mixture: In another bowl, mix together peanut butter, powdered sugar, egg yolk, milk, and vanilla until smooth and creamy.
5. Layer and swirl: Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the peanut butter mixture over the top. Use a knife to create beautiful swirl patterns by dragging it through both mixtures.
6. Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake!
7. Cool and serve: Allow to cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares and enjoy!

Tips:

• For extra fudgy brownies, slightly underbake them
• Store covered at room temperature for up to 5 days
• Warm slightly before serving for the ultimate gooey texture

Caramel Brownies

Ingredients:

• 1 cup (225g) unsalted butter
• 8 oz (225g) dark chocolate, chopped
• 1¾ cups (350g) granulated sugar
• 4 large eggs
• 1 cup (125g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup store-bought or homemade caramel sauce
• ½ teaspoon vanilla extract

Instructions:

1. Prepare the pan: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make the brownie batter: In a large microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring between each interval until smooth. Let cool slightly.
3. Mix wet ingredients: Whisk in sugar until combined, then add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Add dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined.
5. Layer the brownies: Pour half of the brownie batter into the prepared pan and spread evenly. Drizzle ? of the caramel sauce over the batter, leaving some space at the edges.
6. Create swirls: Dollop the remaining brownie batter on top and gently spread to cover most of the caramel. Drizzle remaining caramel on top and use a knife to create beautiful swirl patterns.
7. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the brownie portion (not caramel) comes out with a few moist crumbs.
8. Cool and serve: Allow to cool completely in the pan before lifting out using parchment paper overhang. Cut into squares and serve. Store covered at room temperature for up to 5 days.

Tips: For best results, use room temperature eggs and don’t overmix the batter. The caramel will be gooey when warm, so cooling completely helps with clean cuts.

Blondie Brownies

Blondie Brownies are the perfect alternative to traditional chocolate brownies, featuring a rich butterscotch flavor from brown sugar and vanilla. These golden, chewy bars are irresistible and easy to make!

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 1½ cups packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon salt
• 1 cup chocolate chips or chopped walnuts (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. Add Dry Ingredients: Gradually fold in flour and salt until just combined. Don’t overmix to ensure tender blondies.
4. Add Mix-ins: If using, fold in chocolate chips or chopped nuts until evenly distributed.
5. Bake: Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in center comes out with a few moist crumbs.
6. Cool and Serve: Let cool completely in the pan before lifting out using parchment paper overhang. Cut into squares and enjoy!

Pro tip: Don’t overbake – blondies should be slightly underdone for the perfect chewy texture!

Mint Chocolate Brownies

Create these deliciously refreshing mint chocolate brownies that perfectly balance rich chocolate with cool mint flavors. Perfect for special occasions or when you want to elevate your dessert game.

Ingredients:

For the Brownies:

• 1 cup (225g) unsalted butter
• 8 oz (225g) dark chocolate, chopped
• 1¼ cups (250g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ¾ cup (95g) all-purpose flour
• ¼ cup (30g) unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup (175g) mint chocolate chips

For the Mint Frosting:

• 4 tablespoons unsalted butter, softened
• 2 cups (240g) powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon peppermint extract
• 2-3 drops green food coloring (optional)
• Extra mint chocolate chips for topping

Instructions:

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with butter or cooking spray.

Step 2: Melt Chocolate and Butter

In a large microwave-safe bowl, combine the chopped dark chocolate and butter. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth. Alternatively, melt using a double boiler. Let cool slightly.

Step 3: Mix the Wet Ingredients

Whisk the granulated sugar into the melted chocolate mixture until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and peppermint extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined. Don’t overmix.

Step 5: Add Mint Chips

Fold in ¾ cup of the mint chocolate chips, reserving the rest for topping.

Step 6: Bake

Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining mint chocolate chips on top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake.

Step 7: Cool Completely

Allow the brownies to cool completely in the pan before frosting, about 2 hours.

Step 8: Make the Mint Frosting

Beat the softened butter until light and fluffy. Gradually add powdered sugar, alternating with heavy cream. Add peppermint extract and green food coloring if desired. Beat until smooth and spreadable.

Step 9: Finish and Serve

Spread the mint frosting evenly over the cooled brownies. Sprinkle with additional mint chocolate chips. Cut into squares using the parchment paper overhang to lift from the pan. Serve and enjoy!

Storage: Store covered at room temperature for up to 4 days or refrigerate for up to 1 week.

Espresso Brownies

These rich and decadent Espresso Brownies combine the deep flavors of chocolate and coffee for a sophisticated dessert that’s perfect for coffee lovers.

Ingredients:

• 1 cup (226g) unsalted butter
• 8 oz (225g) dark chocolate, chopped (70% cocoa)
• 1¾ cups (350g) granulated sugar
• 4 large eggs
• 2 tablespoons instant espresso powder
• 2 tablespoons hot water
• 1 teaspoon vanilla extract
• ¾ cup (95g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup (175g) dark chocolate chips (optional)

Instructions:

1. Prepare the pan: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
2. Dissolve espresso: In a small bowl, dissolve the instant espresso powder in hot water. Stir until completely smooth and set aside to cool.
3. Melt chocolate and butter: In a double boiler or microwave-safe bowl, melt the butter and chopped chocolate together, stirring until smooth. Let cool slightly.
4. Mix wet ingredients: In a large bowl, whisk together the melted chocolate mixture, sugar, eggs, dissolved espresso, and vanilla extract until well combined.
5. Add dry ingredients: Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined. Don’t overmix.
6. Add chocolate chips: If using, fold in the chocolate chips for extra richness.
7. Bake: Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in center comes out with a few moist crumbs attached.
8. Cool and serve: Allow to cool completely in the pan before lifting out using parchment overhang. Cut into squares and serve.

Pro tip: For even more intense coffee flavor, brush the cooled brownies with a light coating of strong espresso before serving.

With these 10 incredible brownie recipe options at your fingertips, you’re equipped to create memorable desserts for any occasion. Whether you choose the timeless appeal of Classic Fudgy Brownies, the sophisticated flavor of Espresso Brownies, or decide to experiment with the refreshing Mint Chocolate variation, each recipe guarantees delicious results. So preheat your oven, gather your ingredients, and embark on a delightful baking journey that will fill your kitchen with the irresistible aroma of homemade brownies and your heart with the joy of creating something truly special.