I’ve had this best brownie recipe for over 10 years and almost forgot all about it. I came across it in my handwritten recipe book as I was looking to see if I had a recipe for chocolate cake. It’s an easy brownie recipe that you can throw together in minutes especially when you’re in a rush. But note, you will still need time to let these rest and cool in the fridge – which is the longest part of this recipe.
They’re not fancy by any means. They don’t even have choc chips in them but they’re fudgy, chocolatey, and dangerously addictive. The kind of brownies that have everyone asking for “just one more piece.”
Whether you’re baking for a family dessert, bringing a treat to work, or just craving something rich and chocolatey, this is truly the best brownie recipe to keep in your back pocket.
Table of Contents
Why This Is the Best Brownie Recipe
What makes these brownies so good is their perfect balance of texture and flavour. The olive oil adds a subtle richness, while the melted butter gives that signature fudgy crumb. They’re simple, honest, and taste like home. You don’t need fancy ingredients; just a whisk, a bowl, and a craving for chocolate.
Tips for Perfect Brownies Every Time
- Don’t overmix. Stir the dry ingredients just until combined, this keeps them moist.
- Watch the bake time. Keep an eye on the bake time. Slightly underbaking is better than overbaking if you want a gooey centre. The time listed in the recipe works perfectly for my oven, but yours may need a little less or a little more. If your oven tends to run hot or overbake things, try reducing the bake time by 2 minutes and see how it goes.
- Cool completely before cutting. This helps them set and gives clean edges
See the Perfect Batter Consistency
Getting the right brownie texture starts with the batter. You want it thick, glossy, and just pourable; not runny. Here’s a quick video to show you exactly what it should look like before baking. This step makes all the difference for that rich, fudgy centre.
The Importance of Cooling and Cutting When Cool
As tempting as it is to slice into warm brownies straight from the oven, patience pays off here. Cooling your brownies completely is the secret to clean, even cuts and that perfectly fudgy texture.
When brownies come out of the oven, they’re still setting from the residual heat. Cutting too soon can cause them to crumble or stick to the knife. Letting them cool allows the butter and chocolate to firm up, giving you neat squares with that dense, rich centre you’re after.
Pro tip:
Once cool, use a sharp knife wiped clean between cuts, or chill the brownies for 20 minutes before slicing; you’ll get bakery-style edges every time.
Craving More Desserts?
If you loved this best brownie recipe, you might also enjoy:
- Kormos Chocolate Hazelnut Log
- Pasteli (Greek Honey Sesame Bars)
- Rizogalo (Creamy Greek Rice Pudding)
- Wholesome Sweet Treats Collection →
Best Brownie Recipe (Easy, Fudgy, and Irresistible)
Ingredients
Method
- Preheat your oven to 175°C (fan) and line a baking pan with baking paper.
- In a bowl, combine the melted butter, olive oil, and sugar. Whisk for 1 minute until well combined.
- Add the eggs and vanilla extract, whisking again until the mixture turns light in colour and slightly fluffy.
- Sift in the flour, cocoa powder, and salt, then gently mix until just combined. Avoid overmixing, this keeps the brownies fudgy.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25 minutes at 175°C (fan), then increase to 180°C (fan) and bake for another 12 minutes.
- Allow to cool completely before slicing into squares.
- Dust with icing sugar or enjoy them as is.
FAQS: Best Brownie Recipe
What is the secret to a good brownie?
The secret lies in using the right ratio of fat to flour. Butter and oil keep the brownies rich, while minimal flour ensures a dense, fudgy texture. Mixing just until combined and not overbaking are also key to getting that perfect chew.
What’s the secret to super fudgy brownies?
Super fudgy brownies come from a higher fat content (from butter or oil) and less flour. Whisking the eggs and sugar well adds structure, but don’t overbake! The centre should look slightly underdone when you pull them from the oven. They’ll firm up as they cool.
What makes brownies fudgy vs cakey?
It’s all about ratios and mixing.
Fudgy brownies have more butter and less flour, giving them that dense, moist interior.
Cakey brownies use more flour and sometimes baking powder, making them lighter and more airy.
This recipe? 100% fudgy.