National Brownie Day is the perfect excuse to bake a batch of the world’s most beloved chocolate treat. This recipe delivers a classic fudgy brownie with a crackly top, rich cocoa flavor, and a tender, moist center—everything you want in a homemade brownie. Made with simple pantry staples, this one-bowl recipe is easy to follow and guaranteed to satisfy your chocolate cravings.
Ingredients
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 cup (100 g) unsweetened cocoa powder (natural or Dutch-processed)
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (2 g) baking powder
- 1 cup (175 g) semisweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on two sides for easy lifting.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined. The mixture should look glossy.
- Add the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract.
- Sift the flour, cocoa powder, salt, and baking powder into the wet ingredients. Gently fold with a spatula until just combined—do not overmix. If using chocolate chips, fold them in now.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges should be set and slightly pulling away from the pan.
- Let the brownies cool completely in the pan on a wire rack before slicing. For cleaner cuts, chill the brownies in the refrigerator for 30 minutes before slicing.
Tips
- Don’t overbake: Brownies continue to set as they cool. Overbaking leads to dry, cakey brownies. Start checking at 28 minutes and trust the toothpick test.
- Use good-quality cocoa: The cocoa powder is the star here—choose a brand you love. Dutch-processed cocoa gives a deeper, less acidic flavor, while natural cocoa is more classic.
- Substitution: No butter? You can use an equal amount of coconut oil or vegetable oil, but the texture will be slightly different—oil makes them more fudgy.
- Common mistake: Overmixing the batter after adding flour develops gluten, resulting in tough, cakey brownies. Mix just until no dry streaks remain.
Serving Suggestions
Serve these brownies warm with a scoop of vanilla ice cream and a drizzle of hot fudge sauce. They’re also delicious dusted with powdered sugar or topped with fresh raspberries for a touch of tartness. For a special treat, sandwich two brownies with a scoop of ice cream to make an ice cream sandwich.
Variations
- Walnut or Pecan Brownies: Fold in 1 cup (120 g) of chopped toasted walnuts or pecans along with the chocolate chips.
- Peanut Butter Swirl: Drop spoonfuls of peanut butter over the batter before baking and swirl with a knife for a marbled effect.
- Mint Chocolate: Add 1 teaspoon of peppermint extract and top with crushed peppermint candies after baking.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender.
Storage and Reheating
Store baked brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly and freeze for up to 3 months. To reheat, microwave a single brownie for 15–20 seconds, or warm them in a 300°F (150°C) oven for 5–8 minutes to restore that fresh-from-the-oven texture.
Frequently Asked Questions
Can I use dark chocolate instead of cocoa powder? Yes, you can melt 8 oz (225 g) of dark chocolate with the butter, but reduce the flour by 2 tablespoons (16 g) to maintain the fudgy texture. The flavor will be richer and less intensely chocolatey than cocoa.
Why are my brownies too cakey? Cakey brownies usually result from overmixing the batter or using too much flour. Make sure to measure your flour correctly (spoon and level, not scoop) and mix gently until just combined.
How do I get clean, neat slices? Let the brownies cool completely, then chill them in the refrigerator for 30 minutes. Use a sharp knife and wipe it clean between cuts. For the best results, cut them into squares while they’re cold.
Can I make these brownies in an 8×8-inch pan? Yes, but the baking time will be longer—about 40–45 minutes. The brownies will be thicker and need more time to cook through. Check with a toothpick at 40 minutes.
Are brownies safe to eat if they’re slightly underbaked? Since this recipe contains eggs, it’s important to bake until the center is set and a toothpick comes out with moist crumbs, not wet batter. The safe minimum internal temperature for egg dishes is 160°F (71°C) according to USDA FSIS guidelines. Use a food thermometer to check if you’re unsure.
Can I reduce the sugar? You can reduce it to 1 3/4 cups (350 g), but the texture will be slightly less chewy and the top may not crack as much. Sugar also helps with moisture, so don’t reduce it too much.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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