These brownies are the real deal. Super fudgy in the middle, slightly crisp on the edges, and that shiny crackly top everyone loves. This recipe has been a favorite for years and once you try it, you probably won’t touch a boxed mix again. It’s all made in one bowl, no melting chocolate, no complicated steps. Just simple ingredients and really good results.
Yield: 16 brownies
Prep time: 10 minutes
Cook time: 35 to 55 minutes
Total time: 45 to 65 minutes
Ingredients
- 1 cup unsalted butter 226g, melted
- 2 cups granulated sugar 400g
- ¾ cup unsweetened cocoa powder 75g
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour 120g
- 1½ cups semisweet chocolate chips 270g
Optional add-ins
- ½ cup chopped walnuts or pecans
- Mix of dark, milk, or white chocolate chips
- Dairy-free butter if needed
Step-by-step instructions
- Preheat your oven to 175°C or 350°F. Grease an 8×8-inch pan and line it with parchment paper so the brownies don’t stick.
- Melt the butter in a microwave-safe bowl. Do it in short bursts and stir in between so it doesn’t splash everywhere.
- Add the sugar and cocoa powder to the melted butter. Whisk hard for about 30 seconds. This step is what gives you that shiny crackly top, so don’t rush it.
- Add the eggs, vanilla, and salt. Whisk again until the mixture looks smooth and glossy.
- Add the flour. Gently fold it in using a spatula. Stop mixing as soon as you don’t see dry flour anymore.
- Stir in the chocolate chips and any extras you want.
- Pour the batter into your pan and spread it evenly.
- Bake depending on the texture you want
35 minutes gives you super gooey brownies
45 minutes gives you chewy brownies
55 minutes gives you more cake-like brownies - Check with a toothpick
Gooey brownies will have moist crumbs or a bit of batter
Cakey brownies will come out mostly clean - Let the brownies cool completely before cutting. This helps them set and not fall apart.
Notes and serving tips
- The whisking step is key for that crackly top. It really makes a difference
- Use a metal pan if you can. It bakes more evenly and gives better edges
- Too much flour can ruin the texture, so measure carefully
- You can top them with powdered sugar, chocolate ganache, or even frosting
- Store at room temperature in a sealed container for 3 to 4 days
- You can freeze them too. Just wrap well and thaw when needed
Nutrition information per serving
- Calories: 349 kcal
- Fat: 20g
- Carbohydrates: 42g
- Protein: 4g
- Fiber: 3g
- Sodium: 163mg
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Try this recipe and share your brownies on Pinterest or Facebook. Tag me so I can see how they turned out