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Classic Brownies

Classic Brownies

These Classic Brownies are everything a chocolate lover could ask for—rich, fudgy, chewy, and loaded with deep chocolate flavor. Featuring a glossy, crackly top and a moist, dense center filled with melted chocolate, this easy homemade brownie recipe delivers bakery-quality results every time. Perfect for birthdays, holidays, bake sales, family gatherings, or simply satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 Brownies
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 226g unsalted butter
  • 6 ounces 170g dark chocolate, chopped
  • 2 cups 400g granulated sugar
  • ½ cup 100g brown sugar
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup 125g all-purpose flour
  • ¾ cup 75g unsweetened cocoa powder
  • ½ teaspoon fine salt
  • 1 teaspoon espresso powder optional
  • 1 cup semi-sweet chocolate chips or dark chocolate chips

Equipment

  • 8×8-inch or 9×9-inch square baking pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Heatproof bowl
  • Microwave or double boiler
  • Whisk
  • Silicone spatula
  • Measuring cups and spoons (or kitchen scale)
  • Cooling rack
  • Sharp knife for slicing

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
  2. Melt the butter and chopped dark chocolate together using a microwave or double boiler. Stir until smooth and allow to cool slightly.
  3. Whisk the granulated sugar and brown sugar into the melted chocolate mixture until glossy.
  4. Add the eggs one at a time, whisking well after each addition until the batter becomes thick and smooth.
  5. Stir in the vanilla extract.
  6. In a separate bowl, whisk together the flour, cocoa powder, salt, and espresso powder (if using).
  7. Gently fold the dry ingredients into the chocolate mixture until just combined. Do not overmix.
  8. Fold in the chocolate chips, reserving a small handful to sprinkle on top.
  9. Pour the batter into the prepared baking pan and spread evenly.
  10. Sprinkle the reserved chocolate chips over the surface.
  11. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  12. Remove from the oven and allow the brownies to cool completely in the pan.
  13. For the best texture and clean slices, chill for about 1 hour before cutting into squares.

Notes

Use high-quality dark chocolate for the richest flavor.
Room-temperature eggs mix more easily and help create the signature shiny, crackly top.
Do not overmix after adding the flour, as this can make the brownies tough instead of fudgy.
Slightly underbaking the brownies results in a softer, richer center.
Let the brownies cool completely before slicing for the cleanest cuts.
Store leftovers in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
For extra indulgence, serve warm with vanilla ice cream, whipped cream, or a drizzle of hot fudge or salted caramel sauce.