How To Make The World’s Best Brownies

Ingredients for Full Batch

  • 1 pound unsalted butter
  • 3 cups granulated sugar
  • 3/4 cup water
  • 4/12-ozs bags semi-sweet chocolate chips (yes, 3 pounds!)
  • 12 large eggs
  • 2 Tablespoons pure vanilla extract (I love Mexican vanilla!)
  • 4 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt

The “Best Brownie” Method

  • Preheat the oven to 375 degrees and spray your baking pan
  • Bring the butter, sugar and water to a boil and whisk until smooth; remove from heat
  • Whisk half of the chocolate chips into the hot liquid until thick and smooth
  • Add eggs and vanilla and stir vigorously until well combined
  • Sift flour, soda, cinnamon and salt together and stir into the batter until it is free of lumps or white flour specks. Don’t over-mix, o.k.?
  • If you like chopped nuts in your brownie – now is the time to add 2 cups, or so
  • Fold in the second half of chocolate chips and stir until nicely distributed. Don’t stir too much, though – you want to keep the chips in shape (not melted)
  • Pour the brownie batter into your pan and bake at 375 for about 45 minutes. The center area should feel firm to the touch, a tooth pick should pull out clean.
  • Let the brownies cool off (in the pan, on a rack) for at least 20-30 minutes before you cut and serve them. The flavors need a little time to develop fully after baking.

Aside from chopped walnuts, pecans, or almonds, you may also add rum-soaked raisins, brandied cherries, crumbled marzipan or almond paste, white chocolate chips, butterscotch chips, peanut butter (add with the eggs and vanilla), or even more chocolate chips (my favorite!).

Ingredients for 1/4 Batch

  • 1/4 pound unsalted butter
  • 3/4 cups granulated sugar
  • 3 T cup water
  • 12-ozs bags semi-sweet chocolate chips (yes, 3 pounds!)
  • 3 large eggs
  • 1/2 Tablespoons pure vanilla extract (I love Mexican vanilla!)
  • 1 cups + 3T all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt