A Brownie Recipe that’s fudgy, chocolatey, and perfectly rich! Made in one bowl with less than 10 ingredients—you’ll never want a boxed mix again.
What To Expect From This Brownie Recipe
After years of testing and tweaking, this is the ultimate Brownie Recipe! These brownies are rich, sweet, and extra fudgy with a crinkly top and plenty of chocolate in every bite.
Everyone has different brownie preferences, so here’s what to expect:
These bars are ultra-rich and sweet—perfect for true chocolate lovers. They’re fudgy, slightly gooey, and dense, not cakey. Every bite is packed with chocolate chips.
Homemade brownies beat boxed ones in flavor and texture, but I get it—mixes are easier. While these take a little more effort, they’re still simple—one bowl, less than 10 ingredients, and totally worth it!
Brownie Recipe Ingredients
The key to incredible brownies is quality ingredients—the better they are, the better your brownies will taste! Use good chocolate, pure vanilla extract, and always choose real butter over margarine.
- Unsalted butter: Melted and cooled to prevent greasy brownies.
- White sugar: Helps give the brownies a shiny, crinkly top.
- Light brown sugar: Adds a little moisture and a deeper flavor.
- Eggs: Room temp eggs mix better for a smooth batter.
- Vanilla extract: Brings out the chocolate flavor.
- White flour: Gives the brownies structure while keeping brownies soft.
- Dutch-processed cocoa powder: Makes brownies rich.
- Salt: Balances sweetness and boosts flavor.
- Mini chocolate chips: For extra chocolate in every bite!
Quick Tip
For an accurate cocoa powder measurement, spoon it into the measuring cup until slightly overfilled, then level it off with the back of a knife. Too much cocoa powder can cause dry brownies.
Brownie Recipe Pans & Baking Tips
Baking brownies isn’t always the same—pan type, oven temp, and even the weather can change how they turn out. To avoid over-baking, start checking 5 minutes early.
Best Pan to Use
The pan affects texture. Metal pans bake faster than glass, and dark pans absorb more heat, which can over-bake the edges.
For the best brownies, use a light-colored metal pan. Dark pans can burn the edges before the center is done, and glass pans bake slower.
Oven Temperature
Oven temps can be off by 25°F or more, which changes baking time. Use an oven thermometer to check. Always preheat fully before baking and put the pan in the center of the oven. Don’t bake two trays at once—brownies need even heat.
Lining the Pan
Lining the pan with parchment paper helps with even baking and easy removal. Leave extra on the sides to lift the brownies out. Avoid wax paper or foil—they won’t work the same.
Brownie Recipe Tips
- Mix until combined: Mixing too much overworks the gluten, making brownies less soft and chewy. Stop once the flour is just combined.
- Cool before cutting: Let brownies cool fully before slicing. For clean cuts, run a knife under warm water, wipe dry, and repeat.
- Best way to serve: Warm brownies + vanilla ice cream + hot fudge or caramel = pure bliss!
Baking Brownies
- Visual cues: Edges should look baked, and the center should be set with a shiny, crackly top. It shouldn’t jiggle when moved.
- Toothpick test: Insert a toothpick in the center—it should have a few moist crumbs, not wet batter. If it’s wet, bake longer.
Quick Tip
Undercooked, this brownie recipe looks glossy, while fully baked brownies turn darker and matte.
Variations
Switch It Up
- Gluten-free? Try these Gluten-Free Brownies.
- Add a topping: Spread ganache or Chocolate Buttercream Frosting on top.
Storage
Brownie Recipe Storage
- Room temp: Airtight container, up to 4 days.
- Fridge: Airtight container, up to 1 week.
- Freezer: Wrap and freeze up to 3 months. Thaw at room temp or microwave briefly.
More Popular Dessert Recipes
- Carmelitas oatmeal, chocolate, and caramel bars
- Chocolate Cake Recipe with chocolate frosting
- Magic Bars with a graham cracker crust
- Chewy Chocolate Chip Cookies with pure maple syrup
- Brownie Oreo Ice Cream Bars with a chocolate fudge layer
Brownie Recipe
Equipment
- Baking pan 8 x 8-inch, light-colored
Ingredients
- Cooking Spray
- 11 tablespoons unsalted butter melted and cooled
- 1 cup white sugar
- 1/2 cup light brown sugar lightly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup white flour
- 2/3 cup Dutch-processed cocoa powder see note 1
- 1/4 teaspoon salt
- 3/4 cup miniature chocolate chips divided
Instructions
- Preheat the oven to 350°F. Lightly grease a light-colored 8×8-inch metal pan with cooking spray. Line with parchment paper, leaving an overhang for easy removal. (Avoid foil or wax paper.)
- In a large mixing bowl, whisk together melted butter, white sugar, and brown sugar until the sugar dissolves. Add eggs and vanilla, whisking until smooth and creamy.
- Add flour, cocoa powder, and salt to the bowl. Switch to a wooden spoon and mix until just combined. Stir in ½ cup mini chocolate chips—do not overmix.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining ¼ cup mini chocolate chips evenly over the surface.
- Bake on the middle rack for 25-30 minutes, or until the brownies are just set to the touch. Do not overbake—they will firm up as they cool.
- Let brownies cool completely. Using the parchment overhang, lift them from the pan. Cut into squares using a sharp knife. For clean cuts, run the knife under warm water, wipe dry, and repeat between cuts. Sprinkle with flaky sea salt if desired. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chelsea! I love the thorough directions throughout the recipe, baking brownies is definitely a science 🤓.
I usually follow Alton Brown’s recipe where he bakes for 15 minutes at 300.. rests for 15.. then finishes in the oven for another 30 minutes or so. Have you tried resting the brownies mid-bake 🤔
Excited to test out your recipe later this week 🙂
Thanks Zack! It definitely is a science! 🙂 I haven’t ever tried that with this recipe! Sorry, wish I could be of more help! I’d love to hear what you think of the recipe if you do try it! 🙂
I will have to reduce this recipe to 12 brownies. I really cannot afford all these ingredients for 36 squares. How do you suggest I do this? Is there anything that I can do? And, I can only afford cocoa powder: no chocolate chips or other chocolate. Help! Not sure how to proceed, or, is that some other recipe entirely?
This recipe won’t work without the chocolate chips, I’m so sorry! 🙁 I’d recommend a different recipe!
I am a big fan of your blog and though I like to only reply AFTER I make a recipe, Man oh man, I had to say something after seeing these brownies ;-). They look like dark chocolate heaven brownies!! Chelsea, out of curiosity, what is the brand of dark chocolate chips 53% cacao you tend to use? Thanks for this awesome recipe and your always detailed/thorough instructions.
Awe thank you Eva! 🙂 I appreciate your support over the years and trying so many recipes! I typically use Nestle’s dark chocolate in this recipe!
will be making this soon can i use flax eggs and vegan butter as am a vegan i love brownies and chocolate soooooooooo much perfect for my birthday on 19 September and office snacks and home snacks while i work on the computer and phone will dm you if i make this and let you know how it goes Thanks Ramya
Hope you love it! 🙂