I’ve made a lot of brownies in my life, and these really are the best.
Prep time: PT15M
Cook time: PT25M
Total time: PT40M
Rating
4.79 stars (71 reviews)
Keywords
fudgy chocolate brownies, toasted nuts
Ingredients
6 tablespoons (3 oz) unsalted or salted butter (cut into chunks, plus more for the pan)
8 ounces bittersweet or semisweet chocolate
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs (at room temperature)
1/4 cup all-purpose flour
1 cup walnuts, almonds, hazelnuts, or pecans (toasted and coarsely chopped)
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to 350°F (180°C).
Line an 8-inch square pan with 2 long lengths of aluminum foil or parchment paper, positioning the sheets perpendicular to one other and allowing the excess to extend beyond the edges of the pan. Lightly butter the foil or parchment.
In a medium saucepan over low heat, melt the butter. Add the chocolate and whisk until it's completely melted and smooth.
Remove the pan from the heat and, still using the whisk, stir in the sugar and vanilla until combined.
Whisk in the eggs by hand, 1 at a time. Add the flour and whisk with everything you've got until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan, 1 to 1 1/2 minutes. Seriously, time yourself. During stirring, the batter may appear to separate, and midway through stirring it may appear grainy, but when you keep whisking with vigor, you'll end up with a batter that's rich and thick.
Stir in the chopped nuts and scrape the batter into the prepared pan. Bake until the center is almost set, 25 to 30 minutes. Do not overbake.
Place the pan on a wire rack and let the brownies cool completely—yes, we understand how difficult this can be—before removing them from the pan by lifting the foil or parchment paper. Cut into 9 squares. (In theory, the brownies will keep, covered, at room temperature for up to 4 days and in the freezer for up to 1 month. But c'mon. We both know that's not going to happen.)
Nutitrion
Serving Size: 1 brownie
Calories: 401 kcal
Carbohydrates: 33 g
Protein: 6 g
Fat: 28 g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 63 mg
Sodium: 22 mg
Sugar: 23 g
Reviews
Mcgruber on 2023-01-26 (5 stars): Made these an hour ago and can’t keep my hands off them! Read the reviews and though I love baked goods I’m not a fan of overly sweet so used 1/2 cup sugar and added a tablespoon of Hershey cocoa powder as well as a teaspoon of espresso powder. Super rich and delicious. Cooked 27 min in 8x8 pan using lightly sprayed parchment-came out easily but had a rough time spreading. Probably would skip the parchment and just light spray the pan next time. They are not as tall as I had hoped, kinda flat but since they are so good probably the less there is the better.
Liz L on 2021-09-19 (5 stars): Superb! So many reasons to make these:
1. Only 1 saucepan is needed, cleanup is a breeze
2. Minimal ingredients, less room for error
3. Extremely rich, satisfies that chocolate craving quickly
4. Pairs well with a red wine
Mary on 2021-02-08 (5 stars): David Lebovitz's Brownie recipe is terrific. It was snowing yesterday. So after we came inside after shoveling, and I made this recipe along with some lavender and honey tea. It was just what we needed. These brownies are so easy to make and I will be making them again, but I don't need to wait for a snowy day!
Kristen on 2019-10-20 (5 stars): I make these all the time because they come together in minutes and are a family and coworker favorite. I was in a rush yesterday to get a batch finished for work and accidentally only added 1/4 cup sugar. I didn’t realize until I tasted a smidge (it’s all for QA, I’m telling you!!) and was surprised by how “adult” they tasted, for lack of a better word. THIS is a brownie to accompany espresso or a glass of red wine. Absolutely delicious and a big treat if you’re watching your sugar! I have another batch with all the sugar in the oven now ... for my coworkers. I’m keeping the first batch for myself!
Brooke Parkhurst on 2019-03-21 (5 stars): Ok, first: DELICIOUS BROWNIES. MAKE THEM!
So, got that out of the way. Next, GREAT recipe! I've taught many baking classes (and had many employees in my bakery), and over the years I've come to the conclusion that most people don't beat their eggs enough (in almost all baked goods)! The brilliance of this recipe is that he makes you do it--gives you a time. BEAT THE BATTER FOR A FULL MINUTE. You'll see the difference, and then you'll know what brownie batter is supposed to look like in order to get that perfect, shiny, brittle crust and that deep, fudgy texture.
With or without nuts, this is a winner, and SUPER easy. Make it!
Linda on 2019-02-11 (5 stars): Made these this weekend and they are perfectly decadent and fudgy. I used Scharffenberger 62% chocolate and I added 1 tsp salt, 1 tbsp espresso powder, and nuts. Absolutely perfect! Thank you so much for the recipe! P.S. Salt isn’t listed in the recipe. Is this a typo?
Tuck on 2018-03-05 (5 stars): I made this recipe the other day, and the brownies were incredibly rich, chocolate-y, and oh-so-easy to whip up. I used a wooden spoon to stir it all by hand, and the texture went from grainy to grand in about 1 minute. They were even better the next day when the flavors melded. The next time I make them, I’ll add a bit of espresso powder to kick up the flavor and make it more complex.
Shakti on 2016-06-27 (5 stars): Made this for a large group dinner last night...absolutely amazing. Used bittersweet chocolate and reduced the sugar a little but found way to sweet for my taste....otherwise it was perfect. Added some cinnamon and rough salt on top...huge hit! Next time wanna add some other stuff...and wanna replace butter w coconut oil. Will that work? Lastly...if i replace flour w rice, almond or coconut flour to make them gluten free...will that work?thanks for this awesome recipe!
Cooking in Minnesota on 2015-03-15 (4 stars): Made these last night. Easy to make, very good tasting. Notes:
1. We used 70% Guanaja baking chocolate from Valrhona. In our baking there is not doubt that the best possible chocolate (we are partial to Valrhona and to Barry Callebault) makes a big difference.
2. Baked using a convection oven set at 325 (typically have to reduce oven temp when using convection).
3. 28 minutes was perfect for not-quite-done, so just a little bit fudgy, brownies.
4. Made two different versions.
- one in an 8x8 just as per recipe
- one in a 9 inch round (we don't have a second 8x8) with salted butter otherwise identical.
5. Both came out great. For us the salted were actually much preferred - but again both were very good. We generally find that the addition of salt to a highly chocolate recipe adds a lot of flavor, power, and overall impact.
6. Mixed per recipe - and we could see the batter mature during the 60 seconds, which was very interesting and helped us understand why it was so important.
7. This recipe makes a small batch. So if you have guests, do consider making two.
8. Also they are delicious, fudgy, and pretty thin. Keep that "thin" in mind.
9. We did follow the directions in all aspects other than the 9" round for the second, or alternate, batch.
10. Next time we'll probably only make these, for our preferences, with salted butter. We like to add other items to very chocolate-oriented recipes so we might add raisins, or cocoa nibs, or...we will see.
11. It's a good thing we had a lot of milk on hand! That is a sign of popular brownies :)
Ci on 2015-02-25 (5 stars): Wow! I made these for a family gathering and they were a success. I felt like a plain chocolate brownie so I left out the nuts and it still worked perfectly. I had mixed it for maybe a minute extra, so two minutes total until the batter looked glossy and smooth before pouring it in the tin. Our oven at home is fan forced and gets very hot so I adjusted the temperature to about 165°C (325°F) and it still worked out perfectly. The only change I would make next time, but this is personal preference, is to reduce the baking time to 25 minutes because they were fudgey and not gooey how I like them. But the taste is divine. Definitely the best brownie recipe that is going into the personal archive!
Leisa on 2014-04-04 (5 stars): These are quite good--fudgy with a lovely top crust. I would suggest humbly the addition of a bit of salt to this recipe. I made these with unsalted butter. I also had a melange of chocolates to use up, and it is a great way to have a chocolate cocktail of sorts.
I used a heavy wire wisk to to the heavy stirring, and I found that it was more efficacious than using a spoon. I baked in a 9 inch, foil lined cake pan. They were perfect. Thank you for this recipe.
Kelley Butler on 2013-12-10 (5 stars): Awesome brownies. It was wise to leave Absolute Best in the title. We prefer the fudgy to the cakey as well. I added chocolate chips to the top as we have a child with a nut allergy (of all things to be allergic to) and the chips gave it another texture as would the nuts. Just my 2 cents...
Pat Porter on 2013-10-26 (5 stars): This has been my "go to" recipe for the past six months. I make them at least once each week, as my friends will not allow otherwise. Also, I paid proper money for the book, "Ready for Dessert," where I discovered this recipe and so much more. I highly recommend this book, as well as all of his books, all of which I own. He is my pastry god.
So here is my story: I was catering a party, and making 4x the batch, meaning that I needed to add 1 cup of flour and 3 cups of sugar. Well....I thought I was using a one-cup measuring scoop, and on the morning of the party, realized that I had used a 3/4 cup instead. Oh no! And believe it or not, they came out even better! The folks at the party went absolutely wild for them, and when I told them of my mistake, they said that I must always follow this "mistake" in the future, which is what I now do. BTW, I use Etoile du Nord 64% from E. Guittard.
vlnshosh on 2013-05-27 (5 stars): These brownies are INCREDIBLY delicious! My new favorite recipe. I added 1/2 cup toasted chopped walnuts and a little less than 1/4 cup cacao nibs.
Interesting to note that I've previously experienced the same problem as other commenters when baking brownies where the batter breaks and it's incredibly oily and doesn't bake properly. Could the weather be a factor in this? The road to this result is inconsistent as far as my ingredients are concerned; it has happened when I've used butter and also when I've used coconut oil.
But this recipe came out perfectly on the first try, so I was very pleased.
Jenny on 2013-03-13 (5 stars): I have never made brownies before, but I just made these brownies tonight for a bake sale, and they are definitely chewy and fudgy inside, with a little crunchy skin on top! A hundred times better than brownies from restaurants! I don't have a 9x9 inch pan, I used my 9x13, put a 9x4 pound cake mold inside to fill up the space, then lined with foil. The eggs were just out of refrigerator, too cold for the recipe, so I soaked them in a cup of hot water for three mins (not boiling hot, just 140°F) while I was melting chocolate with butter, as warm eggs are easier to incorporate into batter than cold eggs. I also put some roughly chopped Oreos on the bottom, then poured the batter over the cookies. Baked at 350°F for 30 mins, center was rather sticky and wet (batter-like) but I decided to pull them out and let the remaining heat from the mold "cook" the brownies a bit more. I have to say they are heavenly! (Even with cheap Hershey chocolate!)
Oonagh on 2012-11-18 (5 stars): It's true. They are the best brownies in the world. My only problem now is keeping my 6 year old away from the tin! Thanks you guys, and thank you David.
Karla on 2012-10-18 (5 stars): I'm a brownie lover, and I'm always looking for the perfect one. I found this recipe and after reading all the comments—yes, ALL of them—I decided to give this recipe a try. Especially after the clever explanation from Loreto and the 30% cakey, 70% fudgy description. This sounded like the perfect brownie to me.
I followed the recipe exactly as written, with the exception of adding 1 tsp of espresso powder to the melted chocolate & butter mixture. For the chocolate, I used 3 oz of Ghirardelli 60% cacao chips and 5 oz of Nestle semi sweet chips (I ran out of the Ghirardelli chips).
I was a little concerned during the recommended one-minute mixing. I used a wire whisk and even when I felt like my arm was going to fall off from mixing "vigorously", the texture never really seemed to get that satiny smooth feel everyone was mentioning. Mine was still grainy even after the full minute and then some. I continued with the recipe and added toasted walnuts, used an 8x8 pan, and baked them for 28 minutes (my oven tends to run on the hot side).
I baked them last night and painfully waited until this morning to cut into them. Oh-my-dear-brownie-heaven!!! They were absolutely scrumptious! This recipe is the answer to all my brownie prayers.
I can't believe how easy this recipe is. The most difficult part was to wait to cut into them.
So, thank you, thank you, thank you for sharing this wonderful recipe.
Oh and yes, I had one for breakfast!
Keith on 2011-12-14 (5 stars): These are REALLY absolutely the best brownies I have ever made. I googled "best brownie recipe" three days ago. I have the fourth batch in the oven now. They are so good I am taking them to holiday parties. This batch goes to a party tomorrow. Thanks for this recipe! They really are amazing.
betsy kreuter on 2011-04-23 (5 stars): I have now made these brownies twice in three days! My co-workers love me as they are the recipients of my baking. I LOVE this recipe. Easy and oh so good. I used bittersweet chocolate chips from King Arthur and tart dried cherries with walnuts in the brownie and semisweet chocolate chunks on top. WOW are they good! Thank you for my new favorite brownie recipe.
Marina on 2011-04-01 (4 stars): I tried these brownies last week and they were excellent! Very easy to make and only one saucepan to clean. :) I baked them today again but with fructose instead of sugar. They came out good too. Thanks for sharing the recipe!
