I’m a brownie snob. There, I said it. Growing up, my grandma made the very best brownies. Since then, I’ve tried many, and while I always enjoy them, none have ever quite measured up to hers—until now. The brownies I’m sharing today are absolute perfection: they have a shiny, crinkly top, they’re not too sweet, they’re intensely chocolaty, and wonderfully chewy. my grandma’s shiny and they might be the best brownies I ever had! After you try them, I have no doubt they’ll become a cherished favorite in your home too.
While you’re here, if you’re craving more chocolate, my ultimate chocolate cake recipe is coming soon! Meanwhile, why not check out this bakery-style chocolate Brigadeiro cake? It has an ooey gooey frosting that is to die for!
Ingredients
- Unsalted butter: If you don’t have unsalted butter, you can use salted, but consider reducing the added salt in the recipe.
- Bittersweet chocolate: I used bittersweet chocolate chips, but any chopped bittersweet chocolate will work.
- Dutch-processed cocoa powder: I buy the large, light green bag from Costco, but any brand you prefer should work.
- Eggs
- Canola oil: Any neutral-flavored oil can be used as a substitute.
- Granulated sugar
- Brown sugar
- Pure vanilla extract
- Baking powder
- Salt
- All-purpose flour
- Walnuts or Pecans are optional: You can roast your own if you prefer. Simply spread them out on a baking sheet and bake for about 8 minutes.
Method
- Melt: Use a double boiler to melt the butter and chocolate. ( I use a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.)
- Mix: Stir in cocoa powder, then add sugars, vanilla, and eggs.
- Combine: Fold in baking powder, salt, and flour until just combined.
- Optional: Add nuts if using.
- Bake: Pour the batter into a pan and bake until a toothpick comes out with a few crumbs.
How to Serve
Enjoy these brownies on their own or warm them up and pair them with ice cream. They’re perfect with coffee or milk.
How to Store
Store in an airtight container at room temperature for up to 4 days. Refrigerate for a week.
Grandma’s Shiny and Crinkly Brownies
Equipment
- 9×13 baking pan
Ingredients
- 8 tablespoon unsalted butter 115g
- 8 ounces bittersweet chocolate chips 225g
- 1/4 cup Dutch Process cocoa powder 25g
- 1 cup + 2 tbsp of all purpose flour 160g
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 4 large eggs
- 1/2 cup canola oil
- 1 1/2 cup granulated sugar 295g
- 1/2 cup brown sugar 100g
- 2 teaspoons pure vanilla extract
- 1/2 cup walnuts or pecans see notes
Instructions
- Adjust an oven rack to the lower-middle position and preheat to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper. If you're using raw walnuts or pecans, roast them on a baking sheet for 8 minutes. Once cooled, chop them into small pieces—use a knife or food processor, but don't pulverize them.
- Set up a double boiler by placing a heatproof bowl over a saucepan with simmering water. Add the butter and bittersweet chocolate to the bowl, stirring until both are melted and smooth. Remove from heat, stir in the cocoa powder until smooth, and set aside to cool slightly.
- In a large bowl, whisk together the eggs, oil, sugars, and vanilla. Gradually add the slightly cooled chocolate mixture and whisk until smooth. Then, gently fold in the flour, baking powder, salt, and chopped nuts (if using) with a spatula until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 22 to 27 minutes, until the edges are set, the top is glossy and beginning to crackle, and a toothpick inserted into the center comes out with moist crumbs (but not wet batter).
- Transfer the pan to a wire rack. Cut the brownies while warm, then let them cool completely in the pan before using the parchment paper to lift them out.
Video
Notes
Inspiration for this recipe:
For nearly 15 years, I’ve been on a mission to replicate my grandma’s legendary brownies at home. I have her handwritten recipe. But no matter how hard I tried, I could never get them just right. The thing is, she measured everything using her own teacups and cups—nothing like the standard measuring cups we use today. Unless you were baking in her kitchen with her dishes, replicating her recipes is nearly impossible. My husband would joke that I could bake anything, except brownies. But despite the countless recipes online, I couldn’t bring myself to try any of them. None of them had that shiny, crinkly top like Grandma’s, and I was determined to make brownies just like hers
Then, a few years ago—maybe six, though I can’t quite remember—I was browsing books at Indigo when something caught my eye. A picture of a brownie, shiny and crinkly, just like Grandma’s! I flipped to the ingredients, and they were the same as hers. I took a chance and bought the book, but life got in the way. With a job, then babies, I never got around to trying it. But recently, I decided to give it a shot, and I’ve never been so excited! These brownies are just like hers. I followed the book’s measurements but used Grandma’s instructions, and of course, added the nuts like she always did. The taste? It’s exactly the same. Oh, and that marvelous book that brought me back to Grandma’s kitchen? It’s the Vanilla Bean Baking Book.
FAQ
- Can I substitute the canola oil? Any neutral-flavored oil will work.
- Why is the shiny, crinkly top important? It’s a sign of well-made brownies. Plus, that how my grandma made hers and those were the very best brownies.
- Can I add other mix-ins? Absolutely! Try adding peanut butter, chocolate chips, caramel bits, or swirls.
- My brownies turned out dry. What went wrong? Overbaking is likely the cause. Check early and avoid overbaking.
Seriously the best brownie recipe!