Brownies

Short description

These classic chocolate brownies are rich, fudgy, and deeply chocolatey. They have a crisp top layer and a moist, dense interior—perfect for satisfying any chocolate craving.

Why You’ll Love This Recipe

• Intense chocolate flavor in every bite.

• Fudgy texture that melts in your mouth.

• Easy to make with common pantry ingredients.

• Versatile: you can add nuts, chocolate chips, or swirl in caramel for variation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Cocoa powder

• Salt

• Baking powder

• Optional mix-ins: chopped walnuts or pecans, chocolate chips

directions

1. Preheat the oven to 350°F (175°C). Grease an 8‑inch square baking pan and line it with parchment paper, leaving edges overhanging for easy removal.

2. In a saucepan over low heat, melt the butter. Remove from heat and stir in granulated sugar and brown sugar until well combined.

3. Whisk in the eggs one at a time, then add vanilla extract. Mix until smooth.

4. Sift together flour, cocoa powder, salt, and baking powder in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

5. If using mix‑ins like nuts or chocolate chips, gently fold them in.

6. Pour batter into the prepared pan and spread evenly.

7. Bake for about 25‑30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

8. Allow brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment edges to lift brownies out, then slice into squares.

Servings and timing

• Makes about 16 small brownie squares (8″ × 8″ pan).

• Prep time: 15 minutes.

• Bake time: 25‑30 minutes.

• Cooling time: at least 30 minutes before slicing.

Variations

• Nutty brownies: Fold in chopped walnuts or pecans for crunch.

• Chocolate chip brownies: Mix in semi‑sweet or dark chocolate chips.

• Swirled brownies: Drop dollops of caramel or peanut butter on top of the batter and swirl with a knife before baking.

• Spiced brownies: Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

• Vegan version: Substitute the butter with a plant‑based alternative and use flax‑egg or another egg replacer.

storage/reheating

• Storage: Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months.

• Reheating: Warm individual brownies in a microwave for 10‑15 seconds, or in a 325°F (160°C) oven for 5 minutes, to restore softness.

FAQs

What’s the difference between fudgy and cakey brownies?

Fudgy brownies have higher fat to flour ratio, less leavening, and often more moisture. Cakey brownies include more flour and sometimes extra baking powder to give a lighter texture.

How do I know when brownies are done?

Edges will appear set and slightly pulling from the pan. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Can I use Dutch‑process cocoa instead of natural cocoa powder?

Yes, you can. Dutch‑process cocoa is less acidic and gives a deeper chocolate color. Flavor may be slightly different, but still delicious.

Can I reduce the sugar content?

You can reduce sugar slightly, but too much reduction may alter texture and make brownies less shiny or crackly on top.

What kind of chocolate gives the best flavor?

Using high‑quality cocoa powder and good butter makes a big difference. Also, using chocolate chips or chopped chocolate with higher cocoa solids enhances richness.

Can I double the recipe for a larger pan?

Yes. Use a 9×13‑inch pan and increase baking time slightly—add about 5‑10 minutes—but keep an eye on the center to avoid overbaking.

How do I prevent brownies from being dry?

Don’t overbake. Also, avoid overmixing once dry ingredients are added. Let brownies cool entirely before slicing to let moisture distribute.

Can I make brownies in advance?

Yes. You can bake them ahead and store. They may even taste better after a day as flavors meld. Freeze extras wrapped well.

What’s the best way to cut brownies cleanly?

Once cooled, use a sharp knife. For clean lines, warm the knife under hot water, dry it, and then slice. Wipe between cuts.

Are brownies better warm or cold?

That depends on preference. Warm brownies are gooier and more indulgent; cold or room temperature ones are denser and easier to slice cleanly.

Conclusion

These brownies deliver on every front: rich chocolate flavor, a fudgy center, and multiple ways to customize. Whether you enjoy them plain, swirled with caramel, studded with nuts, or warmed with ice cream, this recipe is flexible and dependable. Enjoy baking—and indulging—in every square.