Hey guys! So if you follow me on Instagram, you already saw a reel earlier this week about these brownies. I’ve been trying to work out this recipe for years now, and it’s finally perfect!

I’m always looking for the right balance of texture in a brownie. I want something that kind of sits in the middle of what we consider a fudgey brownie and a cakey brownie. Plus of course like, A TON of chocolate! Let’s get to it!

How to Make Perfect Brownies

Now, I know that this isn’t the perfect brownie for everyone. I’ve got a ton of really pretty amazing brownie recipes on this blog and in my cookbook, and most of those recipes fall into the category of fudgey brownies, and I’m here for that too. I’ve made those recipes about a million times, and I love them! But for me, this is truly the perfect one!

I like to mix brownies by hand, and this is a perfect time to use a Danish Dough Whisk if you have one! Otherwise, go for a normal whisk and a rubber spatula at the end. For the batter, we’re starting by whisking together the butter, oil, sugar, and brown sugar until smooth. Then, whisk in the eggs and vanilla extract until well combined.

Next it’s time to add in the dry ingredients, and give the whole thing a good long mixing session. You want to really mix this batter for a full five minutes by hand, which is going to seem like a lot but trust me! It really helps to create that perfect texture I’m talking about!

Finally, use a rubber spatula to stir in your chopped chocolate. I like to do a mixture of milk and dark chocolate here, but you can just use one or the other if you prefer. I think the two together give the brownies a really balanced flavor in the end!

Then it’s off to the oven! I’m using a brownie pan, which is not a standard size. However, I’ve tested this recipe in an 8×8 inch cake pan as well, and it works perfectly, so I’ve included instructions for both below!

If you want to slice them into pretty squares, you’ll want to cool the brownies completely so they hold their shape. But I won’t blame you if you want to slice right in and enjoy them hot!

Tips & Tricks for Perfect High-Altitude Brownies

I love an easy brownie recipe, and this is definitely easy. But I’ve still got some tips to help make sure you get it perfect the first time!

  • Don’t skip the extra mixing step. This makes a huge difference in the texture of the final brownies, and it’s super important that you give the batter a good mix for a full five minutes, even though that seems like a long time!
  • Use dark cocoa powder. I can usually find dark cocoa powder pretty easily in normal grocery stores around me. It’s often labeled as dark, but it’s actually dutch-processed cocoa powder. This will give your brownies a deeper chocolate flavor!
  • Use chopped up chocolate bars instead of chocolate chips. This will give the brownies little pieces of chocolate that vary in size running all throughout! Plus, it’s normally a better quality chocolate.
  • Add to the recipe: You can use this recipe as a base for any flavored brownies you like. Sprinkle flakey salt on top before baking, swirl in a little melted chunky peanut butter on top, or even swirl in some sweetened cream cheese before baking!
  • I’m at 5,000 ft above sea level and I usually find that people who are between 3,000 and 7,000 feet above sea level do not need to make any adjustments to my recipes!

Enjoy this one guys! I can’t stop making it!

5 from 4 votes

Perfect High Altitude Brownies

Servings 16 brownies


  • 1/4 cup melted butter
  • 1/4 cup oil
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 3/4 cup flour
  • 1/3 cup dutch processed cocoa
  • 1/2 tsp. salt
  • 1/8 tsp. baking powder
  • 3 oz. chopped dark chocolate
  • 3 oz. chopped milk chocolate


  1. Preheat your oven to 350 degrees. Generously grease your brownie pan- you can use an 11x7 inch brownie pan, or an 8x8 inch square cake pan.

  2. In a large bowl, whisk together the butter, oil, sugar, and brown sugar until well combined. Add in all 3 eggs and the vanilla extract, and whisk together until well combined. In a small bowl, stir together the flour, cocoa powder, salt, and baking powder, and then stir this mixture into your large bowl. At this point you want to whisk the batter for a full 5 minutes by hand. It's going to seem like a really long time to mix this batter, but trust me! It helps create the perfect texture.

  3. Once you've mixed the batter well, switch to a rubber spatula and fold in the chopped chocolate. Pour the batter into your prepared pan, and spread it evenly. Bake the brownies for 22-25 minutes if you are using an 11x7 inch pan, or 32-35 minutes if you are using an 8x8 inch pan. The brownies should have a shiny top, set edges, and toothpick inserted about 2 inches from the edge of the pan should come out with a few crumbs on it. Cool the brownies, slice, and enjoy!


  1. Glo

    September 3, 2021 at 1:50 pm

    I just pulled these out of the oven…and they collapsed. I’m an experienced baker and did everything exactly as you said and still they fell-I’m quite sure they’ll taste fine but they certainly don’t look like your picture. I even baked them for 15 minutes beyond the estimated baking of 22-25 minutes. We live in the mountains above Albuquerque at about 6000ft. FRUSTRATING!!

    • Dough-Eyed

      September 5, 2021 at 7:31 pm

      Hi there- I'm sorry to hear this didn't work out for you- it's a big fav in my house and we make it all the time. Unfortunately there's always varying factors- the way we measure flour, or the protein percentage in different brands of flour could be a culprit here. Since you're an experienced baker, I imagine you scoop and level your flour, but I typically scoop measure it, which results in more flour. I would suggest trying to add another 1-2 tbs of flour. Again, so sorry to hear it didn't work for you- I've never had this recipe collapse, but that's my suggestion! Thank you for the feedback!

    • Rachel Long

      February 10, 2022 at 6:22 am

      I made these last night and mine collapsed too. I made the recipe exactly as written and used the 8 inch square pan. I may have needed to cook it a few minutes longer. They still tasted wonderful and my family devoured them. I may try adding an extra Tbs of flour or cooking longer next time.

      • Dough-Eyed

        February 13, 2022 at 11:22 am

        Hi there! So sorry to hear these collapsed on you- I've never had that happen with this recipe but we may be at slightly different altitudes or we may be measuring our flour differently. I'm glad they were still yummy though!

  2. Katie Haley

    December 20, 2021 at 9:08 pm

    I just found you on IG, so haven't tried this recipe. I live in Red Feather, CO at 8200 ft. Do I need to make extra adjustments to your recipes?
    Thank you!

    • Dough-Eyed

      December 31, 2021 at 4:17 pm

      Hi there- I am at about 5,000 ft above sea level, and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes, so since you're a bit higher, you may need to make some slight adjustments here. I would recommend 1 tbs. more flour for the brownies and otherwise it should work well. For recipes like cakes, you may need to decrease your baking soda or powder slightly from my recipes as well. I hope that helps!

  3. Anita

    January 14, 2022 at 4:54 pm

    5 stars
    Made these for the second time – delicious – no problems. Used the 8×8 for a bit more thickness. Do you have a favorite frosting recipe that would pair well with these.

    • Dough-Eyed

      January 14, 2022 at 6:39 pm

      So glad to hear it! I think the icing recipe on my small batch chocolate cake would be great here- https://www.dougheyed.com/small-batch-chocolate-cake/

      That should make a small amount that would work well on these brownies!

  4. Hannah

    January 19, 2022 at 6:26 pm

    5 stars
    Best brownie recipe I've ever tried! Amazing texture, and flavor. Thank you for sharing! 🙂

    • Dough-Eyed

      January 21, 2022 at 2:11 pm

      Wooo! So glad to hear it!

    • Anita

      September 6, 2022 at 9:09 pm

      5 stars
      These are amazing. I just made them using one and a half recipe in 9” square pan – just for a thicker brownie – perfect!

      • Dough-Eyed

        September 17, 2022 at 3:18 pm

        Glad to hear it!

  5. Beth

    February 12, 2022 at 8:34 pm

    5 stars
    This is my new favorite brownie recipe! Thank you! I read your comment that said you "scoop measure" flour, so that's what I did, and they turned out chewy and perfect. I live at 5,000 feet here in Colorado. (I'm wondering if you'd ever consider including the weight of flour as well as the cup measure, since it can make such a big difference with baked goods.)

    • Dough-Eyed

      February 13, 2022 at 11:23 am

      So glad to hear you love them, it's a family fav in my house!!


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