Looking for the best brownie recipe in the world? Here it is, so STOP LOOKING! The Stop Looking Brownie Recipe is chewy, fudgy, with a crackly crust, and insanely easy to make.
I was raised in a large family with two mottos…There’s always room for one more on the couch, and there’s always room for dessert. In fact, as soon as our dinner forks were set down, dessert was being whipped out.
We are a conglomeration of dessert die hards so I’ve made, sampled, and critiqued my fair share of brownie recipes. Most recipes never got a second shake, and while some were revisited, I still felt as if my perfect brownie match was still out there.
Then I stumbled upon the MOTHER OF ALL BROWNIE RECIPES and immediately ceased my lifelong search. I could finally STOP LOOKING for the perfect BROWNIE RECIPE.
Why these are the best brownies in the world
- Fudgy overload – If you want a cakey brownie, you’ve come to the wrong place.
- Crackly crust – Is there nothing better than a thick, gooey middle with a thin sheet of crackle on top?!
- They make a 9X13 pan. You can half the recipe for a 8X8 pan, but you need to take a hard look at why you’d want less brownies.
- This brownie recipe uses a reasonable amount of butter. Butter isn’t the cheapest ingredient and no one wants to break the bank on a recipe.
- Chances are you have the ingredients for this recipe right in your kitchen. No extra trip to the store required!
- Intense and gooey chocolate
- They are crazy easy to make!
How to tell when brownies are done
Brownies are difficult to tell by looks if they are done. However, you don’t want to overcook them to make sure. No one wants to eat hockey puck brownies.
It’s best to start checking brownies a few minutes before the recipe’s cooking time. Oven temperatures can vary and exact timing makes a difference while baking.
Edges will look and feel set before the middle cooks through. Therefore, stick a toothpick or wooden skewer in the middle to check the batter. If it comes out with wet, uncooked batter, stick them in for a few more minutes and check again. They are done when fudgy, cooked crumbs stick to the toothpick.
Can brownies be frozen?
Yes, and if you want to save yourself from eating the whole pan of these, I highly recommend it. If the brownies are cut and cooled, wrap each individually in plastic wrap and store in a ziplock freezer bag.
The whole pan can also be frozen. Make sure the cooked brownies are cooled completely and then wrap the pan in plastic wrap. It’s best to wrap it all the way around, like a present, to get a good airtight seal. Then cover the top with a layer of foil. Pull out the pan to thaw on the counter a few hours before serving.
Can these brownies be made gluten free?
Yes, and they are still fantastic! In fact, no one will know they are gluten free.
The trick is to substitute a great all-purpose gluten free flour mix. My absolute go to is Cup 4 Cup gluten free flour. I substitute it in EVERYTHING and it always delivers with fabulous, tasty results.
STEP BY STEP – How to Make the Best Brownies in the World
- Melt together butter, sugar, and a bit of water. Once melted, remove from heat and add chocolate chips. Stir until chocolate melts completely.
- Cool chocolate slightly then add eggs and vanilla.
- Finally stir in flour, baking soda, and salt. Pour in greased 9X13 pan and bake.
Want to make the World’s Best Brownies even more insane?
Turn them into these Buckeye Turtle Brownies!
SAVE THE STOP LOOKING BROWNIE RECIPE TO YOUR PINTEREST BOARD
Everyone wants to find their go-to, perfect brownie recipe. Here it is, so STOP LOOKING! The Stop Looking Brownie Recipe is chewy and fudgy with a crunchy, crackly crust.
- 1 1/2 cups sugar
- 2/3 cups unsalted butter, cubed
- 1/4 cup water
- 3 cups semisweet chocolate chips, divided
- 4 eggs, lightly beaten
- 2 tsp. vanilla extract
- 1 1/2 cups flour, for gluten free brownies substitute an all-purpose gluten free flour (I use the brand Cup 4 Cup gluten free flour)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Grease a 9X13" baking pan and preheat oven to 325ºF.
In a large saucepan combine the sugar, cubed butter, and water. Bring to a simmer, stirring constantly. Immediately remove from heat and stir in 2 cups chocolate chips until melted. Cool slightly, about 30 minutes.
Whisk in lightly beaten eggs and vanilla into cooled chocolate mixture.
Add the flour, baking soda, and salt to the saucepan. Stir until combined. Mix in the extra cup of chocolate chips (leave out this extra cup if you are using brownies as a base for my Buckeye Turtle Brownies.)
Pour into prepared pan and bake for 40-50 minutes, or until toothpick inserted in center comes out with a few fudgy crumbs. Cool completely in pan on wire rack.
Gluten Free Adaption: These turned out just as good using the Cup 4 Cup gluten free flour. They will have to bake about 5 minutes longer, so watch carefully towards the end.
You can easily half this recipe if you only need a 8X8" pan. The cooking time may decrease a few minutes, so start checking about 5-10 minutes before.
Recipe adapted from Taste of Home
❊SHOP THE RECIPE❊
Here are some items I used to make this recipe:
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