New Classic Brownies Recipe (2024)

I'm sure this is obvious to most bakers, but do not use a glass pan if you don't have a metal one. This tired mom did just that and CRACK, SHATTER! went my dish as soon as it hit the ice bath. Oops!

I've made this recipe for years. Substituting 1/4-1/2 cup of the sugar with brown sugar adds extra flavor, and I second sprinkling sea salt on top. A tablesspoon or so of bourbon or espresso is also great to add. Finally, the quality of the chocolate used makes a big difference!

If you have unsweetened cocoa powder and corn oil (or some other tasteless oil) in the house, you have unsweetened (i.e. baking) chocolate. The conversion is 3 tablespoons cocoa + 1 tablespoon oil = one square of baking chocolate. Been using it for almost 40 years and it works like a charm. I use Dutch process.

Scrapped my go-to brownie recipe as soon as I tried this one! Increased walnuts to 1 cup the second time I made them and they were perfect. Also, for cooks who do not have easy access to abundant ice or wish to avoid the ice water bath for other reasons, I find that putting the brownies in the freezer uncovered for 30 minutes right after taking them out of the oven works just as well.

Use one of those aluminum "to go" pans as an insert and remove it and put it in the ice bath.

A very nice, fudge-y brownie. I make this, without nuts, and topped with a little Maldon salt before baking.

I have been making brownies for probably 60 years, and I think this is the best recipe I have ever made. Thanks!

Only need 1 c. sugar tops. Too sweet.

I could have sworn I did not overbake , but when I pulled from bath the edges were rock solid. ( made in my new ws gold pan) . Once I cut edges off -- the brownies were dense; very moist and rich -- cut into smaller pieces for a party dessert table. People raved (but then I think most are so used to box mixes they have no idea what a scratch brownie tastes like , !- ).

Love these. I further intensified the flavor with a teaspoon of ground espresso and a cup of bittersweet chocolate chips. They are the only brownies I have ever eaten on the second day.

Except for the water bath, this is my mom's brownie recipe that I've been making for over 50 years. I add an extra half ounce of chocolate, either baker's chocolate, or cocoa in the melted butter. Never fails.

8 T. Butter = 113.6g

Also, I used Nielsen Massey Madagascar Bourbon Pure Vanilla Extract plus one tablespoon of very strong coffee. I used a 8x8 "to go" pan which I sprayed with Pam for Baking and floured the pan...removed any excess flour. I sprinkled fleur de sel before baking. With all these substitutions and additions, it came out amazing! I cannot express enough to use quality ingredients. They really do make a BIG difference! Hope this has been helpful.

I was excited to make these given all the rave reviews. I found them too sweet. I might try again and cut back on the sugar. The flavor beyond the sweetness was excellent. I added a teaspoon of espresso powder and used 1/4 brown sugar instead of regular. If anyone cut the sugar with success please let me know.

I don’t bother with the water bath. I just lift the foil liner out of the pan and let cool on a wire rack. Very good flavor and texture. If you’ve got a bar of chocolate that’s shy of 4 ounces, you can simply add a tablespoon of cocoa powder to the melted butter and chocolate mixture.

Used 3/4c choc chips Did 1 cup sugar 1/4c flour and heaping 1/4c cocoa1tsp of instant espresso dissolved in like a tablespoon of water Ton of vanilla paste

The best ever

This recipe is a revelation! The brownies were moist and a bit like fudge. I added a tablespoon of espresso powder and used 3/4 cup cane sugar and 3/4 brown sugar.

Don’t forget to use some rye flour

Had no unsweetend chocolate. Substituted 6 oz. bittersweet chocolate and only 3/4 cup of sugar. Result was fine.

Made exactly as written, these are the best brownies I have ever made and the only ones I will make from now on!

In a bake off between these and Katherine Hepburn’s brownies, these won hands down. I was surprised but the New Classic have a much deeper chocolatey taste and the additional flour gives them a more pleasing toothsome quality. I added 1tsp of espresso powder to both recipes.

Added 1 tsp cornstarch, 1/4 tsp baking powder, and 1tsp chestnut liqueur. Turned out great, with a glossy crust and a gooey inside — perfect for me!

Noting several suggestions, I made the following changes: butter and flour pan - skip water bath, add 1tsp of espresso powder to the bowl of melted chocolate, cut back sugar to 2/3 cup granulated and 1/3 brown sugar, add 1 cup of Ghirardelli bittersweet chips at the end. A winner! Thanks to the NYT, and all readers for your suggestions/comments!

I cut the sugar to 1 cup and transfer them to the freezer rather than the ice bath. 18 minutes in the oven is left. 30 minutes in the freezer.

These are indeed sumptuous brownies. I used a hodgepodge of lovely chocolates and some good pecans. Chemistry aside, I think the real reason for the ice water bath is so that you can eat them sooner! Don't forget the ice cold milk!

Super delicious brownies with an incredible texture. The ice water seems to be the key step that differentiates this from all other brownies. They have that chewy exterior with a perfectly moist, rich interior. My only issue is that they were too thin (they dropped to about 1/2 of an inch as they cooled). Next time I will try doing a 1.5 or even double recipe. If there is a way to get a full inch brownie with the same texture through and though, this will definitely be the best brownies around!

Gorgeous, simple recipe. My forever brownie.