These World’s Best Brownies have the perfect crackly tops, are perfectly fudgy and are studded with chocolate chips. Honestly these are what all brownie dreams are made of.
You might be thinking that calling these the World’s Best Brownies is a bit of a bold statement and possibly a little daring.
Or maybe you’re wondering if you or the world really needs another brownie recipe.
Well, I’m here to tell you that in my humble opinion, these really are THE WORLD’S BEST brownies and you and the world DO need (and want) this brownie recipe in your life. I didn’t name these brownies, but if I had to, I’d give them the exact same title/name.
I will always be loyal to and love our family’s favorite brownies, but this particular brownie recipe is different enough, doesn’t have (or even need) frosting and turns out perfectly every. single. time.
This recipe comes from my sweet friend Heather Willits. She’s kind of known for these brownies and is always making and sharing them. I still remember the first time I tasted one, I was over the moon in love with them and years later I still am.
As long as you follow the instructions, these brownies are foolproof. You really can’t mess them up!
You know those beautiful, crackly tops you get on boxed brownies, that is what you’re going to get every, single time with these brownies.
Um hello . . . just get a load of that beautiful, crackly top. Isn’t it the most beautiful thing ever? That is a sign of a really good brownie. I could go on and on for days about how much I love these brownies, and those crackly tops, but I’ll try and spare you. J
Just trust me enough though when I say that these brownies are the best ever! Anyone that tries them loves them and I know you will too.
SHOULD I USE A METAL OR GLASS PAN?
Please use a glass pan for these brownies. The very first time I made these, I used a metal pan, not knowing I wasn’t supposed to, and they were too hard on the edges and just baked up overall completely differently than when my friend makes them. So, please don’t even think about using a metal pan, you will regret it.
Frosting or no frosting?
We all know I am a frosting girl through and through, but these brownies are so good on their own, there is no need for frosting. In fact, I think frosting would detract from their deliciousness.
CAN I ADD NUTS?
Absolutely, if you really want to ruin these brownies (lol). But seriously, if you want to add nuts you can. The recipe does list nuts as optional and has you add 1 1/2 cups into the melted chocolate mixture. If I did like nuts in brownies, I personally think 1 1/2 cups seems like a lot, so I probably would reduce it to 2/3 to 3/4 cup. You be the judge! After all, if you love nuts in brownies, maybe you do want there to be a lot of them.
If you’ve been searching for the perfect brownie recipe, look no further. I promise you that this is THE recipe and will turn out perfectly every time, never leaving you disappointed.
Simple lineup of ingredients:
- Butter
- German sweet chocolate bar
- Flour
- Sugar
- Eggs
- Vanilla
- Chocolate Chips
I love making these at Christmas and adding some Ghirardelli peppermint bark chunks . . .seriously amazing! If you can’t find the bags of them (sadly, I couldn’t find any this year), you can chop up some of their peppermint bark squares, works perfectly fine.
Also, these brownies are fabulous with a scoop of ice cream and some homemade chocolate sauce on top . . . I’m just sayin’.
Print
World’s Best Brownies
- Total Time: 50 minutes
- Yield: 20 to 24 brownies 1x
Ingredients
- 1 cup butter
- 1 bar (4 oz) German’s sweet chocolate bar, broken into chunks
- 1 1/3 cups all-purpose flour
- 1 3/4 cups sugar
- 4 eggs
- 1 tablespoon vanilla
- 1 cup chocolate chips, milk or semisweet
Instructions
- Preheat oven to 350 degrees. Spray a GLASS 9×13 baking dish.
- In a medium saucepan melt butter and chocolate bar over low heat, stirring often. Set aside.
- In a large bowl combine the four, sugar, eggs and vanilla. Mix until blended, but do not beat (you can use an electric hand mixer or just a wooden spoon).
- Add the melted chocolate mixture and mix until combined, but do not beat.
- Stir in the chocolate chip and pour into prepared pan.
- Bake for 40 minutes.
- Prep Time: 10 mins
- Cook Time: 40 mins
Jodi, looks fantastic, but what is the German bar? Seems key to the recipe. Also, do you use milk or ss chips?
I think she means the bakers German chocolate bar. You can pretty much find it at any grocery store. Just look for the bakers brand. I could be wrong though:)
Hi Teresa! German’s sweet chocolate bars are available in almost every grocery store. They will be right next to the Baker’s semisweet and unsweetened chocolate bars. They are in a green box and say right on the front “German’s sweet chocolate.” (I just added that info in my post.)
I use milk chocolate chips sometimes and other times semisweet, really just depends on what I grab out of the cupboard (lol). Honestly they are good with either one, so if you prefer one over the other, use the one that one. Can’t wait for you to make these, they are seriously THE BEST!