Brownies
Rich, fudgy chocolate squares with a crackly top and a dense, moist center. This classic American bake uses simple pantry staples and comes together in one bowl, making it the perfect quick dessert for chocolate lovers. Serve warm with a glass of cold milk or a scoop of vanilla ice cream.
For 8 servings
- prep
Preheat the oven and prepare the pan.
1.Preheat oven to 350°F (175°C).2.Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.3.Lightly grease any exposed sides of the pan with butter. - mix · ~3 min
Combine the wet ingredients.
1.In a large mixing bowl, pour the melted butter and add the sugar.2.Whisk vigorously for 1 minute until the mixture is smooth and glossy.3.Add eggs one at a time, whisking well after each addition.4.Stir in the vanilla extract and mix until fully incorporated.TIPWhisking the sugar and butter well is the secret to that shiny, crackly top. - mix · ~2 min
Add the dry ingredients.
1.Sift the cocoa powder, all-purpose flour, baking powder, and salt directly into the wet mixture.2.Fold gently with a spatula just until no dry streaks remain and the batter is thick and glossy.3.Do not overmix — stop as soon as the flour disappears.TIPOvermixing develops gluten and makes brownies cakey instead of fudgy. - bake · ~25 min
Bake the brownies.
1.Pour the batter into the prepared pan and spread it evenly to the corners with the spatula.2.Bake on the middle rack at 350°F for 22-25 minutes.3.Check at the 22-minute mark: a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.TIPUnderbaking by a minute gives you that dense, fudgy center. A clean toothpick means they are overbaked. - rest · ~30 min
Cool and slice the brownies.
1.Remove the pan from the oven and place on a wire rack.2.Let the brownies cool completely in the pan before lifting them out using the parchment overhang.3.Slice into 8 equal squares with a sharp knife, wiping the blade between cuts for clean edges.TIPFor ultra-clean slices, chill the cooled brownies in the fridge for an hour before cutting.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the eggs come to room temperature for a smoother batter emulsion.
- 2Whisk the melted butter and sugar for a full minute to help create that signature crackly top.
- 3Fold the dry ingredients gently and stop as soon as no flour streaks remain to keep brownies fudgy.
- 4Use natural cocoa powder, not Dutch-processed, for the classic deep chocolate flavor and proper rise.
- 5Test doneness at 22 minutes with a toothpick; a few moist crumbs mean fudgy, not raw.
- 6Chill the cooled brownies for an hour before slicing to get perfectly clean, sharp-edged squares.
Adapt it for your goals.
Nutty brownies
Fold ½ cup of toasted walnuts or pecans into the batter after the flour is incorporated for added crunch and a buttery flavor contrast.
gluten free browniesGluten-free brownies
Replace the all-purpose flour with an equal amount of gluten-free 1-to-1 baking blend; the naturally low gluten requirement of these brownies makes the swap seamless.
mint chocolateMint chocolate
Add ½ teaspoon of peppermint extract along with the vanilla, and sprinkle crushed candy canes on top before baking for a holiday twist.
espresso kickEspresso kick
Dissolve 1 teaspoon of instant espresso powder in the melted butter before mixing; the coffee enhances the chocolate flavor without adding a coffee taste.
Why this is on our healthy list.
Rich in Antioxidants
Natural cocoa powder is packed with flavonoid antioxidants that may help support heart health and reduce inflammation.
Good Source of Energy
The natural sugars and healthy fats from butter provide a quick, satisfying energy boost, making these brownies a great occasional treat.
Moderate Portion Control
This recipe makes 8 generous squares, allowing for easy portion management — one piece is enough to satisfy a chocolate craving without overindulgence.
Frequently asked questions
Cakey brownies usually result from overmixing the batter, which develops too much gluten, or from baking them too long. Fold gently and pull them at the first sign of a few moist crumbs on the toothpick.
