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Brownie Recipes

Here is a collection of the very best brownie recipes! Whether you like chewy brownies or fudgy brownies, everything you need to know about making delicious homemade brownies is here.

How to Make Brownies from Scratch

With these helpful how-to articles, you’ll never go back to boxed mix brownies.

3 Must-Know Tips


The BEST cocoa powder for brownies

I find Dutch-process cocoa powder creates a deeper chocolate flavor and richer, fudgier texture in brownies. ESPECIALLY if you use a cocoa powder with a higher fat content.

My absolute favorite cocoa powders for brownies lately have been the Penzey’s high fat Dutch Process or the King Arthur Bensdorp Cocoa Powder. 


The best baking pan for brownies

I highly recommend using a reflective metal baking pan. Dark metal pans will dry out brownie edges, often before the center can cook through. Glass or ceramic baking pans will take LONGER to bake, and the texture may become more gummy. If you must use glass, add about 10 to 15 minutes to the baking times.

I like to line my pan with two sheets of parchment, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.


How to get crinkly crust in brownies

You know that shiny, glossy, crinkly, tissue thin crust on top of brownies? The key to achieving that crust requires dissolving your sugar properly!⁠

I share my secret methods for perfectly crinkly brownie tops⁠ in this article. And some surprising mistakes you may be making which prevent the brownie “skin!”⁠

How to Measure
Ingredients for Baking

Are you measuring your ingredients correctly? Too much flour can result in dry, crumbly brownies!

How to Make Brownies

Step into my kitchen and bake these easy brownie recipes step-by-step with me.

All Brownie Recipes

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Brownie FAQ Section

Be VERY CAREFUL about measuring your flour and cocoa powder correctly. Use the spoon and level method, or even better, weigh your ingredients to ensure accuracy. If you don’t, you’ll likely end up with dry brownies. See my full article on how to measure flour correctly here (applies to the cocoa too).

You can easily double most brownie recipes that instruct to bake in an 8-inch square pan. Simply double all ingredients and bake in a 9 by 13-inch metal baking pan for about 30 minutes.

I always advise to err on the side of under-baking brownies. The residual heat will continue to cook them even after they’re pulled from the oven. And I’d rather have a slightly gooey brownie than a dry, overbaked one. Bake until a tester comes out with moist crumbs still attached. If you have a digital kitchen thermometer, the internal temperature should be about 195°F.

Feel free to add in nuts, chocolate chips, toffee bits, crushed Oreos, or anything else to the batter (1/2 cup to 1 cup, depending on how much you’d like).

Run a knife under hot water to cut clean slices of brownies, then use a towel to wipe off any brownie crumbs from the knife. Repeat for each slice.

Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They’ll become more like a thick fudge in the fridge in the most delicious way. You can also reheat the brownies in the microwave until they’re gooey again, if you’d prefer.


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