American brownies are rich chocolate bars made with butter, chocolate, sugar, eggs, and flour, baked in a square pan and cut into portions. This version leans fudgy, with a thin, shiny top and pockets of chopped chocolate; a few straightforward mixing choices help deliver that texture without special equipment.
Ingredients
- ½ cup (113 g) unsalted butter, cut into pieces
- 6 oz (170 g) bittersweet chocolate, roughly chopped
- 1¼ cups (250 g) granulated sugar
- 2 large eggs, at room temperature if convenient
- 2 large egg yolks
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (95 g) all-purpose flour, spooned into the measuring cup and leveled
- ¼ cup (22 g) unsweetened cocoa powder, natural or Dutch-process
- ½ teaspoon (3 g) fine salt
- ½ cup (85 g) semisweet chocolate chips or chopped chocolate
Instructions
- Prepare the pan and oven. Position a rack in the center of the oven and heat it to 350°F (175°C). Line an 8-inch (20 cm) square metal baking pan with parchment paper, leaving two edges long enough to use as handles. Lightly grease any exposed sides. Using a metal pan gives the brownies more even, predictable edges than a glass pan.
- Melt the butter and bittersweet chocolate. Put the butter and 6 oz (170 g) chopped bittersweet chocolate in a heatproof bowl. Set the bowl over a saucepan containing a little gently simmering water, making sure the bowl does not touch the water. Stir until smooth, then remove the bowl and let the mixture cool for about 5 minutes. Alternatively, microwave it in 20-second bursts, stirring each time. The mixture should be warm, not hot, when it meets the eggs.
- Whisk the eggs and sugar. In a large bowl, whisk the granulated sugar, 2 eggs, and 2 yolks vigorously for 2 to 3 minutes, until the mixture looks thicker and a little paler. A hand whisk works; a mixer on medium speed is also fine. This step helps dissolve the sugar and encourages a delicate, shiny crust. Whisk in the vanilla.
- Combine the wet ingredients. Slowly pour the warm chocolate mixture into the egg mixture while whisking steadily. Keep whisking until the batter is glossy and evenly colored. If the chocolate is very hot, it can scramble small bits of egg, so allow it to cool briefly before adding it. Scrape the bottom and sides of the bowl with a spatula.
- Fold in the dry ingredients and chocolate pieces. Sift or whisk together the flour, cocoa powder, and salt in a separate bowl to break up cocoa lumps. Add them to the chocolate mixture and fold gently with a spatula just until no dry streaks remain. Fold in the semisweet chips or chopped chocolate. Avoid prolonged mixing once the flour goes in; too much mixing can make the brownies tougher rather than tender.
- Bake until set. Spread the batter evenly in the prepared pan and smooth the top. Bake for about 32 minutes. The edges should look set and the center should no longer jiggle like liquid. Because this batter contains eggs, USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C); check the center with an instant-read thermometer, and continue baking briefly if needed. A toothpick may pick up moist crumbs or melted chocolate, but should not come out coated in raw-looking batter.
- Cool before cutting. Set the pan on a cooling rack and leave the brownies undisturbed for 90 minutes. They continue to firm as they cool, so cutting while warm can make the center seem underbaked and the squares difficult to lift. Use the parchment handles to transfer the slab to a board, then cut it into 16 squares with a sharp knife. Wipe the blade between cuts for neater edges.
Tips
- Measure flour lightly. If you scoop flour straight from its bag, it can pack into the cup and leave you with too much, making brownies dry or cakey. Spoon it into the measuring cup and level the top, or use the listed weight of 95 g. Weighing cocoa also helps because it settles and compacts easily.
- Choose chocolate you enjoy eating. Bittersweet chocolate around 60–70% cacao gives the batter a pronounced chocolate flavor without making it excessively sweet. Semisweet baking chips work if that is what you have, though chips can contain stabilizers and may melt less smoothly. If using all semisweet chocolate, expect a sweeter result.
- Keep the mixing gentle after adding flour. A few small lumps are less troublesome than overworked batter. Fold only until the flour disappears, and spread the mixture to the pan corners without beating it. These small choices help preserve a dense, tender bite.
- Let the pan cool fully. The long cooling time is part of the recipe, not an optional pause: the chocolate and butter firm as they cool. For especially tidy squares, chill the cooled slab for 20 minutes before slicing, then let the pieces lose their chill before serving.
Serving Suggestions
Serve the brownies at room temperature for a soft, fudgy center, or warm a portion briefly for a softer texture. A scoop of vanilla ice cream is a classic pairing; fresh strawberries or raspberries add a bright, tart contrast. For a simple dessert plate, add a spoonful of lightly whipped cream and a few berries, or dust the top with a little cocoa powder just before serving. Since these squares are rich, cutting them small works well when they are part of a dessert spread.
For a casual gathering, stack the completely cooled squares on a platter and keep them away from direct sun or a warm oven. If serving them with ice cream, bring out the brownies first and add the cold topping at the table so the squares do not become soggy. A small pinch of flaky salt on top is also good if you enjoy a salty-sweet finish; add it before baking so it adheres to the batter.
Variations
Walnut brownies: Fold ¾ cup (85 g) chopped toasted walnuts into the batter with the chocolate pieces. Toasting brings out their flavor, but cool the nuts before adding them. Pecans work in the same amount and give a slightly sweeter, buttery crunch.
More intense chocolate: Replace the semisweet chocolate pieces with ½ cup (85 g) of chopped dark chocolate, or add 1 teaspoon (2 g) instant espresso powder to the flour and cocoa. Espresso powder does not make the brownies taste like coffee in that small amount; it gives the chocolate flavor more depth. Leave it out if you prefer a straightforward chocolate profile.
Mint chocolate: Add ½ teaspoon (2.5 ml) peppermint extract along with the vanilla, and use chocolate chips or chopped chocolate as written. Peppermint extract can quickly overpower the batter, so do not substitute it spoon for spoon for the vanilla. You can also add ½ cup (85 g) chopped mint chocolate in place of the semisweet pieces.
Less sweet or more bittersweet: Choose 70% cacao chocolate for both the melted chocolate and the folded-in pieces. The brownies will taste more intensely chocolatey and a little less sweet, although the sugar still matters for the texture and shiny crust. Do not sharply reduce the sugar unless you are prepared for a different, potentially drier result.
Storage and Reheating
Once cool, store the brownies in an airtight container and refrigerate them within 2 hours of baking. They keep well in the refrigerator for 3 to 4 days. Separate layers with parchment to prevent sticking, and let a portion sit at room temperature for about 15 minutes if you prefer a softer bite. Do not leave the pan or serving platter out for longer than 2 hours before returning leftovers to the refrigerator.
To freeze, wrap individual squares or a whole cooled slab tightly, place it in a freezer-safe container, and freeze for up to 2 months for best quality. Thaw wrapped brownies in the refrigerator overnight or on the counter until thawed, keeping the total time at room temperature within 2 hours. For a warm serving, heat a portion in short microwave bursts. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use an instant-read thermometer to check the center if reheating a refrigerated portion. Heating that far will make a brownie very soft, so allow it to stand briefly before serving.
Frequently Asked Questions
How can I tell when brownies are done?
Look for set edges and a center that no longer moves like liquid, and check the center with an instant-read thermometer for the USDA FSIS safe minimum of 160°F (71°C) for egg dishes. A toothpick test is less exact for a fudgy brownie because melted chocolate can cling to it; moist crumbs are expected, but raw-looking batter is not.
Can I use a 9-inch (23 cm) pan instead?
Yes, but the brownies will be thinner and will likely finish sooner. Begin checking around 24 minutes, then continue in short increments as needed, checking both the visual cues and the center temperature. A larger pan can also produce a slightly higher proportion of chewy edge pieces.
Can I use cocoa powder instead of the melted chocolate?
Not as a direct one-for-one swap in this recipe. The melted chocolate contributes both cocoa solids and cocoa butter, which affect richness and texture. For the intended result, keep the melted chocolate and use either natural or Dutch-process cocoa in the amount listed.
Why did my brownies turn out cakey?
Common causes include measuring too much flour, mixing vigorously after adding the flour, or baking longer than needed. Weighing the flour, folding just until combined, and checking the brownies near the end of the stated bake time can help. Also make sure the oven is fully heated before the pan goes in.
Can I make the batter ahead?
For the most reliable shiny top and even bake, bake the batter soon after mixing. If you need to work ahead, bake the brownies, cool them completely, and refrigerate the slab covered; cut it shortly before serving. Avoid leaving raw egg batter at room temperature while waiting, and do not treat refrigeration as a reason to extend the overall recipe time indefinitely.
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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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