Everyone needs a staple, crowd-pleasing brownie recipe to keep in their back pocket—we think these moist, extra-chocolatey brownies should be your new go-to. Starring both melted chocolate and unsweetened cocoa powder, these dense, fudgy brownies deliver all the intense chocolate decadence that we crave. If you normally reach for the boxed mix, trust us—make this easy, homemade recipe one time, and you'll ditch the boxed mix for good. Read on for how to make these brownies the best they can be:

Our top tips for making moist, fudgy brownies:Use cocoa powder and melted chocolate. You could use one or the other alone and make a just-okay brownie, but together they're a pretty unstoppable duo: Cocoa gives the brownies that really intense chocolate flavor, while melted chocolate boosts the flavor and also adds to the fudgy texture.

Use white and brown sugar. The high proportion of white sugar (over brown) guarantees that signature shiny, crackly top, while the molasses in brown sugar brings a delightful additional depth of flavor.

Cut the sweetness (but not too much!). A hefty dose of vanilla extract provides a rich background note for the two types of chocolate featured here, while generous amounts of salt and espresso powder boost its flavor and balance the overall sweetness. Though many brownie recipes rely on oil for fat, we’ve gone with butter because, simply, it tastes better! The dairy solids enrich the overall flavor, without making these too one-note.

Brownie variations.Everyone has their own (very strong) opinions about whether or not a brownie should have mix-ins. We’ve left these pure and unadulterated—nothing added to disturb that fudgy, chewy strata—but if you want to stir in up to 1 cup additional chocolate chips or chopped nuts, be our guest. Whatever you do, we recommend letting these brownies cool completely before attempting to cut them. Then remove the whole sheet from the pan and slice it into squares with a sharp knife.


Store these brownies in an airtight container for up to 3 days at room temperature or in the refrigerator for up to a week.

Made these? Let us know what you think in the comments below.

Yields: 18 servings

Prep Time: 5 mins

Total Time: 45 mins


  • Cooking spray

  • 1 c.

    (2 sticks) unsalted butter

  • 6 oz.

    chocolate (60% cacao), chopped (about 3/4 c.)

  • 2 tsp.

    pure vanilla extract

  • 1 tsp.

    espresso powder

  • 1 tsp.

    kosher salt

  • 1 1/2 c.

    (300 g.) granulated sugar

  • 1/2 c.

    (105 g.) packed light brown sugar

  • 4

    large eggs, room temperature

  • 1 c.

    (120 g.) all-purpose flour

  • 1/2 c.

    (40 g.) unsweetened cocoa powder


  1. Preheat oven to 350°. Grease a 13"-by-9" metal baking pan with cooking spray. Line pan with foil, leaving an overhang on 2 opposite sides. Grease foil with cooking spray.
  2. In a small pot over medium heat, melt butter. Remove from heat, add chocolate, and stir with a rubber spatula until melted and smooth. Stir in vanilla, espresso powder, and salt.
  3. In a large bowl, whisk granulated sugar and brown sugar. Whisk in chocolate mixture until smooth. Add eggs, one at a time, whisking to blend after each addition, then continue to whisk until batter is well combined, about 30 seconds more (this will help achieve a shiny, crackly top). Fold in flour and cocoa powder with a spatula just until combined.
  4. Pour batter into prepared pan. Bake brownie until puffed and set and a tester inserted into the center comes out clean, 22 to 28 minutes.
  5. Let cool completely in pan. Using foil overhang, remove brownie from pan and cut into squares with a sharp knife.

2023-03-24T17:56:28Z dg43tfdfdgfd