Our Favorite Brownie Recipes: Sweet Classics and Creative Twists
Explore Food52's beloved brownie recipes—classic cocoa, gluten-free, vegan, espresso, and more!
Our 7 Favorite Brownie Recipes
Brownies: not quite cookies, not truly cakes, but undeniably one of the world’s favorite treats. Like LeBron James on the basketball court, brownies defy easy categorization. They’re as at home as a quick afternoon snack as they are anchoring a decadent sundae. This versatility—this limitless potential—is what makes brownies universally adored. Here, we spotlight Food52’s seven favorite brownie recipes, each with its own unique twist, guaranteed to satisfy every craving and every baker at every level.
1. Alice Medrich’s Best Cocoa Brownies
Alice Medrich’s recipe is a modern classic. It dispenses with chocolate bars in favor of high-quality cocoa powder, creating a brownie with a soft, moist center, a candy-like crust, and a deep, complex chocolate flavor. The recipe is simple—butter, sugar, natural cocoa powder, salt, eggs, and a touch of flour. Yet, the technique is precise: the butter, sugar, and cocoa are melted together, creating a glossy, fudgy base. Eggs are incorporated for structure, and a wooden spoon is used to beat the batter to the perfect consistency. The result? The Platonic ideal of the brownie: rich, dark, and unapologetically chocolate.
Recipe Highlights
- Key Ingredients: Unsalted butter, sugar, unsweetened cocoa powder, salt, vanilla extract, eggs, all-purpose flour, walnuts (optional).
- Technique: Melt butter, sugar, cocoa, and salt in a bowl set over simmering water; add eggs and vanilla, then fold in flour and nuts.
- Texture: Fudgy center, crisp edges, deeply chocolate flavor—no fancy chocolate required.
2. Flourless Walnut Brownies
A close cousin to Medrich’s classic, these flourless brownies showcase the humble walnut as both ingredient and star. Some walnuts are simply toasted for crunch, while others are blitzed into a fine, crumbly “flour” that provides structure and richness without a speck of traditional flour. The result is a brownie with a ganache-like mouthfeel—velvety, moist, and endlessly satisfying for those avoiding gluten.
Recipe Highlights
- Key Ingredients: Walnuts (toasted and ground), unsalted butter, cocoa powder, sugar, salt, eggs.
- Technique: Toast part of the walnuts for texture, grind the rest into “flour.” Combine with melted butter, cocoa, sugar, and eggs. Bake until glossy and crackly on top.
- Texture: Fudgy, dense, and gluten-free—walnut flavor shines through.
3. Magic Espresso Brownies
Coffee and chocolate are a match made in heaven. This recipe amplifies chocolate’s natural intensity with espresso powder, resulting in brownies with a sophisticated edge. As if that weren’t enough, they’re crowned with a luscious cognac-laced chocolate frosting. These are not your grandma’s brownies—they’re a little boozy, a little caffeinated, and a lot delicious.
Recipe Highlights
- Key Ingredients: Chocolate, butter, sugar, eggs, flour, espresso powder, cognac, powdered sugar, cream.
- Flavor Profile: Deep chocolate with a subtle coffee kick, topped with grown-up frosting.
- Best For: Those who like their desserts with a little extra oomph.
4. Double Chocolate Weed Brownies
A playful, indulgent twist on the classic, these brownies were originally designed for cannabutter—but they’re just as delicious with regular butter. Quick to whip up, they deliver a double dose of chocolate and a fudgy texture that pairs perfectly with everything from fresh berries to a glass of milk. Whether you’re baking for fun or for a special occasion, these brownies are a crowd-pleaser.
5. Brown Butter Blondies
Blondies are brownies’ caramel-colored, vanilla-scented cousins. This version from Phyliss Grant uses brown butter for a deep, nutty toffee flavor. With over 130 glowing reviews from Food52’s community, these are among the site’s most beloved recipes—moist, chewy, and just sweet enough.
Recipe Highlights
- Key Ingredients: Unsalted butter, brown sugar, eggs, vanilla, flour, salt, optional mix-ins like chocolate chips or nuts.
- Technique: Brown the butter for a nutty aroma, then combine with sugar and eggs before folding in flour.
- Texture: Chewy, dense, and buttery—with a caramelized depth from the brown butter.
6. Actually Good Black Bean Brownies
Vegan and gluten-free, these brownies use black beans as their base, creating a moist, fudgy texture without any butter or eggs. Almonds add crunch, chocolate chunks deliver bursts of sweetness, and the option to stir in nut butter makes them even more decadent. These brownies prove that “healthy” doesn’t have to mean boring.
Recipe Highlights
- Key Ingredients: Black beans, almond flour, cocoa powder, coconut oil, maple syrup, chocolate chunks, optional nut butter.
- Texture: Moist, dense, and chocolatey—no one will guess the secret ingredient!
- Best For: Vegans, gluten-free eaters, and anyone looking for a plant-based treat.
7. Salted Toffee & Coffee Blondies
Part blondie, part brownie, this recipe brings together two of Food52’s favorite ingredients: coffee and toffee. Espresso powder accentuates the caramel notes, chopped toffee bars add texture, and a sprinkle of flaky salt balances the sweetness. These are one of the site’s most-saved recipes for good reason—every bite is a balance of salty, sweet, and caffeinated bliss.
Recipe Highlights
- Key Ingredients: Butter, brown sugar, eggs, vanilla, flour, espresso powder, toffee candy bars, flaky salt.
- Flavor Profile: Buttery, caramelized, with pops of toffee and a hint of coffee and salt.
- Texture: Chewy, studded with crunchy toffee, and topped with a savory contrast.
How to Find Your Perfect Brownie
Food52 has curated 23 brownie recipes, each with its own superpower—fudgy, cakey, nutty, or gluten-free—so there’s a brownie for every palate and occasion. Here’s a quick guide to choosing your ideal brownie:
| Desired Quality | Recommended Recipe | Notable Features |
|---|---|---|
| Ultra-fudgy, moist | Medrich’s Cocoa Brownies | No chocolate bars needed; deep cocoa flavor |
| Gluten-free | Flourless Walnut Brownies | Walnut “flour,” dense and ganache-like |
| Cakey, light | Blondies or Cakey Brownies | More flour, lighter crumb, vanilla focus |
| Vegan, healthy | Black Bean Brownies | Black bean base, plant-based, gluten-free |
| Special occasion | Espresso or Salted Toffee Blondies | Coffee, toffee, booze, and salt for complexity |
Brownie Baking Tips & Troubleshooting
- Use the Right Pan Size: Always use the pan size specified in the recipe for consistent baking and texture.
- Don’t Overbake: Brownies are best when the center is just set but still moist. A toothpick inserted should come out with a few crumbs—not clean.
- Cool Completely: Cooling ensures the brownie sets properly and develops the right texture.
- Line Your Pan: Use parchment paper or foil (with an overhang) for easy removal and clean slices.
FAQs
What’s the secret to fudgy brownies?
Fudgy brownies use more fat (butter or oil), less flour, and are slightly under-baked. Cocoa-based brownies also tend to be fudgier than those using melted chocolate.
Can I make brownies without eggs or dairy?
Yes! Vegan brownies often use black beans, nut butters, or flax eggs as binders. Check out the Actually Good Black Bean Brownies for inspiration.
What’s the difference between a brownie and a blondie?
Brownies are chocolate-based, while blondies use brown sugar, vanilla, and butter, resulting in a caramelized, butterscotch flavor.
How can I intensify chocolate flavor?
Add espresso powder—its bitterness enhances the chocolate notes without overwhelming the palate.
Can I add nuts or other mix-ins?
Absolutely! Walnuts, pecans, chocolate chips, and even toffee bars can be added to most brownie recipes for extra texture and flavor.
What do I do if my brownies are too dry?
Dry brownies are often over-baked. Keep a close eye on the baking time and under-bake slightly for a more moist result.
Conclusion
Brownies are a world unto themselves—deeply comforting, endlessly customizable, and beloved by all. Whether you’re a purist reaching for Alice Medrich’s classic cocoa brownies, an innovator experimenting with black beans or flourless walnuts, or a connoisseur chasing the perfect blondie, there’s a brownie for every baker and every occasion. Don’t be afraid to try something new, add a pinch of salt, or even a splash of booze. With these recipes, classics and twists alike, your perfect brownie is just a bake away.
