Brownie Recipe
Sink your teeth into this rich, chewy brownie recipe that’s everything a chocolate lover dreams of—fudgy centers, crisp edges, and intense cocoa flavor in every bite. These easy homemade brownies make store-bought mixes a thing of the past.
Ready in under an hour, these brownies deliver a bakery-quality treat with pantry staples. Whether served plain or topped with powdered sugar, they’re destined to become your go-to dessert.
What You’ll Need for the Best Brownie Recipe
- Unsalted butter – Creates a rich, melt-in-your-mouth texture while keeping the brownies irresistibly moist.
- Granulated sugar – Sweetens and helps form that signature crackly top.
- Unsweetened cocoa powder – Brings deep, dark chocolate flavor to the base.
- Large eggs – Bind the ingredients while adding moisture and richness.
- Vanilla extract – Enhances the chocolate and rounds out the overall flavor.
- Salt – Balances sweetness and intensifies the cocoa notes.
- All-purpose flour – Provides structure without making the brownies cakey.
- Semisweet chocolate chips – Add pockets of gooey, melted chocolate in every bite.
How to Make This Easy Brownie Recipe
Start by melting butter and whisking in sugar and cocoa until smooth and glossy. Stir in eggs, vanilla, and salt, followed by flour and chocolate chips. Spread the batter into a parchment-lined pan and bake until set.
You’ll know they’re done when a toothpick comes out with a few moist crumbs. Let them cool completely before slicing for the cleanest cuts and richest flavor.
Brownie Tips & Tasty Variations
For truly fudgy brownies, don’t overmix the batter once the flour is added—just fold until combined. Opt for Dutch-processed cocoa for a more intense chocolate experience, or stir in a tablespoon of instant espresso to deepen the flavor profile.
Chopped walnuts or pecans add delightful crunch, while a sprinkle of chocolate chips on top before baking gives a glossy, indulgent finish. If you prefer thinner brownies with more edge-to-center ratio, use a 9×9 pan instead of 8×8. Dusting cooled brownies with powdered sugar creates a pretty presentation and adds a final sweet note.
Storing These Gooey Beauties
Keep brownies fresh by storing them in an airtight container at room temperature for up to four days. For longer storage, wrap tightly and freeze for up to three months—just thaw at room temp before serving.
To reheat, microwave individual slices for 10–15 seconds for that fresh-out-of-the-oven softness. If you’re all about the crispy edges, pop them in a toaster oven for a few minutes instead.
Brownie Recipe
Ingredients
- 1 tablespoon vanilla extract
- 1½ cups semisweet chocolate chips 270g
- 1 teaspoon salt
- 3 large eggs at room temperature
- 2 cups granulated sugar 400g
- 1 cup all-purpose flour 120g
- 1 cup unsalted butter 226g
- ¾ cup unsweetened cocoa powder 75g
Instructions
- Preheat your oven to 350°F. Prepare an 8×8-inch square baking pan by greasing it lightly with baking spray and lining it with parchment paper.
- Place the butter in a large microwave-safe bowl and heat in 20-second increments, stirring after each, until completely melted, which should take approximately 2 minutes.
- Whisk in the granulated sugar and cocoa powder vigorously for about 30 seconds until thoroughly combined.
- Incorporate the eggs, vanilla extract, and salt, continuing to whisk until smooth.
- Using a spatula, gently fold in the flour and chocolate chips until just combined, ensuring not to overmix the batter.
- Transfer the batter to the prepared pan, smoothing the top evenly. Optionally, scatter additional chocolate chips on top.
- Bake for 35 to 40 minutes, checking for doneness by inserting a toothpick into the center. A few moist crumbs indicate fudgy brownies; fewer crumbs suggest a cakier texture.
- Allow the brownies to cool fully in the pan before slicing into portions.
Notes
Lining the pan with parchment simplifies both removal and cleanup.
For thinner brownies, a 9×9-inch pan can be used as an alternative.
Enhance the depth of chocolate flavor by using Dutch-processed cocoa or incorporating a tablespoon of espresso powder into the butter mixture.
Always measure flour accurately, preferably with a kitchen scale, or use the spoon-and-level method if a scale is unavailable.
Introduce texture by adding ½ cup of chopped, toasted nuts such as walnuts or pecans.
Sprinkle chocolate chips atop the batter before baking for extra chocolate intensity.
Avoid over-baking; brownies should be set in the center with a slightly cracked surface.
Once cooled, a dusting of powdered sugar can elevate both appearance and sweetness.