Chocolate Brownies

I bake these chocolate brownies when I crave a fudgy center, glossy crackly tops, and deep cocoa flavor with minimal fuss. I melt butter and chocolate together, whisk in sugars and eggs, fold in a short list of dry ingredients, and let the oven do the rest. The result is a pan of rich, sliceable squares that I serve warm or chilled, plain or dressed up with a scoop of ice cream.

Why You’ll Love This Recipe

• I get shiny, crackly tops and a dense, fudgy middle every time.

• I make the batter in one bowl with everyday ingredients.

• I customize the sweetness, mix-ins, and pan size to fit any mood.

• I slice clean squares that hold together but still taste melt-in-the-mouth.

• I bake ahead; flavor develops even more by the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup (113 g) unsalted butter

• 6 oz (170 g) dark or semisweet chocolate, chopped

• 3/4 cup (150 g) granulated sugar

• 1/4 cup (55 g) packed light brown sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2/3 cup (85 g) all-purpose flour

• 1/4 cup (25 g) unsweetened cocoa powder, sifted

• 1/2 teaspoon fine salt

• Optional: 1/2 cup (85 g) chocolate chips or chopped nuts

Directions

1. I heat the oven to 350°F (175°C). I line an 8-inch (20 cm) square pan with parchment, leaving overhang for easy lifting.

2. I melt the butter and chopped chocolate together (microwave in 20–30 second bursts or use a bowl over a pan of simmering water). I stir until smooth and let it cool for 2–3 minutes.

3. I whisk in the granulated and brown sugars until glossy. I add the eggs one at a time, whisking well after each, then I stir in the vanilla.

4. I sift in the flour, cocoa, and salt. I fold gently just until no dry streaks remain. I fold in the chocolate chips or nuts if I’m using them.

5. I spread the thick batter into the pan, smoothing the top.

6. I bake for 22–28 minutes, until the edges are set and a toothpick inserted 2 inches (5 cm) from the edge comes out with moist crumbs (not wet batter).

7. I cool the pan on a rack for at least 1 hour before lifting out and slicing.

Servings and timing

• Servings: I cut the 8-inch pan into 9 large or 16 small brownies.

• Prep time: 15 minutes

• Bake time: 22–28 minutes

• Cool time: 60 minutes

• Total time: about 1 hour 45 minutes, mostly cooling

Variations

• Extra-fudgy espresso: I add 1 teaspoon instant espresso powder with the cocoa to deepen the chocolate flavor.

• Salted caramel swirl: I dollop 1/3 cup thick caramel over the batter and swirl lightly; I finish with flaky sea salt after baking.

• Peanut butter ripple: I warm 1/3 cup peanut butter until pourable and swirl it through the top layer.

• Mint-chocolate: I stir in 1/2 teaspoon peppermint extract and top with chopped mint chocolate.

• Gluten-free: I swap a 1:1 gluten-free flour blend for the all-purpose flour and bake toward the shorter time.

storage/reheating

• Room temperature: I keep brownies airtight at cool room temp for up to 3 days.

• Fridge: I refrigerate for up to 1 week (extra fudgy when chilled).

• Freezer: I wrap individual squares and freeze up to 2 months; I thaw at room temp for 30–45 minutes.

• Reheating: I warm a square in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes if I want them gooey again.

FAQs

How do I get shiny, crackly tops?

I whisk the sugars thoroughly into the warm butter-chocolate mixture and beat in the eggs until the batter looks thick and glossy; that sugar-egg emulsion helps create the crackly surface.

How do I know when the brownies are done?

I look for set edges, a slightly puffed top, and a toothpick that comes out with moist crumbs from near the edge but still a bit gooey in the very center.

Can I make these with only cocoa powder?

I can, but I adjust for richness: I replace the 6 oz chocolate with 2 additional tablespoons butter, add 1/4 cup (25 g) more cocoa, and add 2 tablespoons extra sugar to balance.

Can I double the recipe?

I do, and I bake it in a 9×13-inch (23×33 cm) pan at 350°F (175°C) for about 27–35 minutes, checking early so I don’t overbake.

Can I reduce the sugar?

I reduce the sugar by up to 20–25% and expect less shine and a slightly cakier texture; I often balance sweetness by using darker (70%) chocolate instead.

Conclusion

I love how these brownies deliver bakery-level fudge and shine with simple steps and a single bowl. I bake, cool, and slice them for potlucks, lunchbox treats, or late-night cravings—and I never skip a pinch of salt or that patient cool-down for clean, gooey squares.