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Full brownie recipe in an 8-inch square pan with a shiny crackly top, rich chocolate color, and neatly lined parchment after cooling.

Brownie Recipe

Brownie Recipe
This brownie recipe makes rich, deeply chocolatey brownies with a shiny crackly top, chewy edges, and a fudgy center. It is a simple one-bowl bake that works well for everyday baking, sharing, and make-ahead dessert trays.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting/Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 Brownies
Course: Brownies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 3 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 1/2 cups semisweet chocolate chips

Equipment

  • 8-inch square metal baking pan
  • Parchment paper
  • Large microwave-safe mixing bowl
  • Whisk
  • Rubber or silicone spatula
  • Measuring cups and spoons
  • Cooling rack
  • Sharp knife for slicing
  • Kitchen scale, if available, for the most accurate flour measurement

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8-inch square metal baking pan and line it with parchment paper.
  2. Melt the butter in a large microwave-safe bowl in short intervals, stirring between each one until fully melted.
  3. Add the granulated sugar and cocoa powder to the warm butter and whisk vigorously for about 30 seconds.
  4. Add the eggs, vanilla, and salt, then whisk until fully combined and smooth.
  5. Add the flour and fold it in gently with a spatula until the flour streaks are almost gone.
  6. Fold in the chocolate chips until evenly distributed.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 35 to 40 minutes for fudgy brownies, or longer for a firmer, chewier texture, until the top is set and shiny and a toothpick comes out with moist crumbs or a light smear.
  9. Let the brownies cool completely in the pan before lifting out and slicing.

Notes

  • Use a metal pan for the most even baking and the best chewy brownie edges.
  • Measure the flour carefully to avoid dry, cakey brownies.
  • Whisking the warm butter, sugar, and cocoa well helps create the shiny crackly top.
  • Room temperature eggs blend more smoothly into the batter.
  • Do not overmix after adding the flour or the brownies can become tougher.
  • Bake closer to 35 minutes for a gooier, more fudgy center.
  • Bake longer if you want brownies that are more set and chewy.
  • A toothpick with moist crumbs is the best sign for fudgy brownies.
  • Let the brownies cool completely before slicing for the cleanest cuts.
  • Wipe the knife between cuts for neater brownie squares.
  • High-quality cocoa powder and chocolate chips will improve the overall flavor.
  • Store brownies in an airtight container at room temperature for up to 4 days.
  • Place parchment between layers if stacking brownies for storage.
  • Wrap individual brownies well before freezing for up to 3 months.
  • Thaw frozen brownies at room temperature before serving.
Nutrition Information Per serving
  • Calories: 349
  • Carbohydrates: 42 g
  • Protein: 4 g
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Sugar: 31 g
  • Fiber: 3 g
  • Sodium: 163 mg
  • Cholesterol: 66 mg