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Got myself a hankering for chocolate brownies and I would love your beloved recipes!

Hmmmmmm...weather has changed to wet and windy so must have chocolate. Anyone have a loved recipe for chocolate brownies? We can't use nuts/peanuts around here (big allergies here) but that gives us more room for chocolate, right?

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  1. Got this recipe from Cook's Illustrated. It makes really fudgy brownies! I altered it by adding chocolate extract from Williams Sonoma (brand is Star Kay White) and reducing the vanilla to the amount below. Enjoy!
    Triple-Chocolate Brownies
    5 oz. semisweet chocolate
    2 oz. unsweetened chocolate
    1/2 c. unsalted butter
    3 tbs. cocoa powder
    3 eggs
    1 1/4 c. sugar
    1 1/2 tsp. vanilla extract
    1 tsp. chocolate extract
    1/2 tsp. salt
    1 c. flour
    Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray. Chop the chocolate, quarter the butter, and in the top of a double-boiler, melt the chocolates and butter, stirring occasionally until smooth. Whisk in the cocoa until smooth and set the mixture aside to cool. In another bowl, whisk together the eggs, sugar, vanilla & chocolate extracts, and salt until combined. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour until just combined. Pour batter into the prepared pan and bake until toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 35-40 minutes. Cool to room temp and cut into squares.

    1. yum! best brownies here ...this is a recipe from a previous job i had as a pastry chef at a five star resort. on the fudgier side, not cakey. its originally a recipe that makes a very large sheet tray so i cut it down for you so its 1/4 of the original recipe. you will need to eyeball it to see what size pan to put it in. sorry. the recipe is definitely worth making though.

      10 oz. butter
      5 oz. unsweetened chocolate
      1 1/4 lb. (20 oz) sugar
      5 eggs
      2 tsp. vanilla
      5.5 oz. all purpose flour
      1/2 tsp. salt

      preheat oven to 350
      spray your chosen pan with nonstick spray.
      line bottom with parchment paper.
      spray again.

      melt chocolate and butter in a stainless steel bowl over a pot with steaming water. (this is called a bain marie)

      remove from the heat and add the sugar.
      beat in eggs and vanilla slowly.
      stir flour and salt together and add to the chocolate mixture.
      mix just until combined.
      bake at 350 degrees until done. there is no exact time when baked goods are finished. every oven is different. just watch it carefully. you should be able to notice when the glossy top is gone and when you stick a toothpick or knife in the center it has moist crumbs stuck to it, not batter. let it cool in the pan and then run a knife around the edges and flip over onto a plate. remove the parchment.
      if you aren't ready to eat them, or made too many, wrap them in plastic wrap and freeze. this works beautifully (and what we did at the hotel) when you remove them from the freezer just let them thaw at room temperature.

      optional: adding 6 oz. nuts.(walnuts preferrably)
      or i also swirled dulce de leche in the batter and baked it like that.

      1. Ya Know -

        I don't make myself crazy with this b-cuz I make them so often but, here's my take:

        Bag of Betty Crocker brownie mix. Instead of oil, use Plugra butter (Trader Joe's)and instead of water use 1/2 and 1/2 and the one egg. I add extra choclate chips too and even sometime squeeze a little chocolate sauce. So very yummy, rich and easy.

        1. These take a little more time but they're really good. More adult tasting, not as sweet. I use butter, not margarine. From Dan and Steve on Food-TV:

          2 eggs
          1/2 teaspoon salt
          1 cup sugar
          1 tablespoon pure vanilla extract
          1 stick margarine
          3 ounces unsweetened chocolate chopped
          1/2 cup all-purpose flour
          Chocolate ganache for topping, recipe follows
          Special equipment: 9-inch round foil cake pan

          Preheat oven to 350 degrees F.
          Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.

          Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.

          With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.

          Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.

          To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.

          Chocolate Ganache:
          1/2 cup (4 ounces) semisweet chocolate chips
          1/4 cup heavy cream
          Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

          1. These are our favorite, very dense and fudgy, from Bon Appetit:

            Fudge Brownies

            3/4 cup unsalted butter
            4 ounces unsweetened chocolate, broken up
            4 large eggs
            1 3/4 cup white sugar
            1 1/2 teaspoons vanilla
            3/4 cup flour
            1 cup semi-sweet chocolate chips

            Preheat oven to 350 degrees. Butter a 13x9x2 in pan.
            Melt butter over very low heat on stovetop; add chocolate and melt it, stirring til smooth. Make sure not to boil; Remove from heat.

            In separate bowl, whisk together eggs and sugar til nice and light. Gently whisk in the chocolate mixture which should be warm, not hot. Then whisk in vanilla, then flour. Mix in chips and pour into prepared pan. Bake til toothpick comes out WITH moist crumbs and do not overbake...around 12 or 15 minutes. Remove from oven and cool on counterop or to make it more fudgy, cover with foil and put in fridge to cool completely.

            1. Barefoot Contessa's Outrageous Brownies are excellent.

              Epicurious may have the recipe for Rocky Road Brownies on their site (Bon Appetit or Gourmet, from about 10-15 years ago). The second time making them, I forgot to add the 1/2 cup flour--they were fantastic!

              1 Reply
              1. re: Funwithfood

                I second the Barefoot Contessa recipe. Fine Cooking also has a great chocolate brownie recipe.

              2. This is what I've posted in the past:
                Let us know how it goes!

                1. Brownie recipe from Ghiridelli chocolate wrapper.
                  1 1/2 bar of bittersweet chocolate-roughly chopped
                  1 stick of un-salted butter-
                  2 tablespoon dutched cocoa powder-optional(extra strong chocolate flavor)
                  3 large eggs
                  1-1/2 cups of white sugar
                  1/2 tsp vanilla
                  1 cup AP flour
                  pinch of salt
                  1 cup of chopped nuts, optional (your choice of nuts)

                  melt butter and chocolate bar over a double boiler, stirring occasionally. Then add sugar, cocoa powder vanilla, eggs and salt and whisk in. and flour and nuts and stir into batter until well mixed and no visible flour remains.

                  Bake in a floured (I use cocoa powder so there is no white reside on the finished product) and greased 9x12 metal pan at 350 for 30-35 minutes.

                  You can frost them with ganache or I just dump a package of chocolate chips when the are slightly cooled but still warm enough to melt the chocolate and then spread with a spatula. Its rich dense and a guaranteed to cure any known chocolate fix. I occasionally make a double batch in 9" rounds and then split each round in 1/2 and use the 4 rounds to build a chocolate cake that is very similar to Marcel DeSauniers "Death by Chocolate" cake.

                  2 Replies
                  1. re: Kelli2006

                    Melting mint chocolate chips on top and then freezing the brownies makes them disappear very quickly.

                    1. re: Kelli2006

                      I second the Ghirardelli recipe. To my taste, it's perfect. Mostly fudgy, a little cakey, and sooo easy. Nummy. I sub chocolate chips for the nuts.

                    2. These brownies are very, very simple to make and almost melt in the mouth. It was my grandma's recipe:

                      1/2 cup softened butter
                      cup sugar
                      2 eggs
                      2 ounces unsweetended chocolate; melted (I really recommend Scharffen Berger and I've used semi/bittersweet w/ no problem)
                      1/2 cup flour
                      1/4 tsp salt
                      1 tsp vanilla

                      optional: small handful of choc. chips and/or nuts (let's say a 1/4 cup of cc's or nuts or combo - too many and the brownies fall apart)

                      preheat oven to 350
                      grease and flour a 9X9 pan
                      whisk dry ingredients
                      cream butter and sugar
                      add eggs one at a time until combined
                      add vanilla
                      add melted chocolate and combine
                      mix in dry ingredients until just combined
                      smooth into pan
                      bake for 30 minutes until toothpick comes out clean
                      Cool completely in pan beofre serving (or, if you must eat one RIGHT NOW, use a fork, it'll fall apart when hot)

                      Best Brownies EVER! And easiest. Takes all of 10 minutes prp time w/ ingredients in place.

                      1 Reply
                      1. re: MollyGee

                        Hey! I tried this recipe tonight and WOW! It's great! I tooke your advice and got the Schaffenberger chocolate...yum!! Thanks.
                        Now only 22 other chowhound brownie recipes to try..;)

                      2. You've got enough recipes to work from (though I'd check out the one in "bittersweet.") I've got one tip for you. Leave your brownie dough in the baking dish in the refrigerator for up to two days, covered with plastic wrap. This gives you that cruncy top, without overcooking the middle. I think I got this tip from Cooks Illustrated. Oh, and if you've never tried it add some cayenne.

                        1 Reply
                        1. re: amkirkland

                          Thanks for the tip and thanks everyone for the great recipes! Off to try them now...

                        2. After lots of searching for a chewy brownie, I decided that the Joy of Cooking Brownies Cockaigne recipe is the best in that regard. I double the amount of chocolate just to make it really intensely chocolatey.

                          2 Replies
                          1. re: Kagey

                            That's my favorite recipe, at least the one from the 1975 edition is, made in the 13"x19" pan for chewy (rather than 9"x9" for cakey).

                            1. re: Robert Lauriston

                              Same here! I think mine's 1975 too...Or 1977? Great stuff.

                          2. This recipe is a triedandtrued one - not a recipe from scratch, but I have tried recipes from scratch and they are not as good in this case:

                            1 box devil's food cake
                            1 large can evaporated milk
                            1/2 cup butter
                            1 small bag chocolate chips
                            50 kraft caramels

                            (for those that can eat nuts, about 1/2 cup pecans or almonds would be added when caramel and chocolate chips are added below)

                            Unwrap caramels and put in a saucepan with 1/2 can of evaporated milk and start heating on low heat. Blend cake mix with 1/2 can evaporated milk and melted butter. Spread half of mixture on bottom of ungreased 9 x 13 pan. Bake at 350 degrees for 7 minutes. Remove from oven, pour over melted caramel and chocolate chips covering all of surface area. Take remaining cake batter and dab over top of caramel mixture. It will not cover all of top but will spread when baked. Bake for 20 min. Let cool before cutting.

                            1. This may be Chow-acide but in a pinch I make a box of Ghiradelli's Fudge Brownie mix we buy at Costco. Say what you like these brownies are absolutely outstanding.

                              Thanks for all the recipes above. Will give those a try on a snowy sunday this winter.

                              1 Reply
                              1. re: jfood

                                I've used this too and I agree, the brownies are excellent. I like to add some nuts to the mix and bake for a shorter time in a hotter oven so I get caramelized edges on the pan and gooey brownies in the middle. But my husband now says the mix is too sweet, after eating a ton of them, so I'm probably going to have to make them myself in future.

                              2. My favorite fudgy brownie recipe is the "baker's one-bowl" recipe printed on the back of Baker's unsweetened chocolate.

                                2 Replies
                                1. re: Hungry Celeste

                                  I was surprised at how good that recipe was for how simple it is. I've also seen it on other boxes so it might be like the Nestle Tollhouse cookies--something that everyone makes.

                                  1. I make brownies with cocoa powder. The brand of cocoa is important. I mail order from Penzeys.com. I like both their Natural cocoa and dutch process. Sometimes I mix the two kinds.

                                    Droste cocoa is also good for brownies.