Brownie Recipe

A stack of two brownies with more around it.

Easy homemade brownies will have you ditching store-bought mixes for good. Loaded with decadent chocolate flavor, these brownies are gooey and thick with crispy edges.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings brownies

Calories 349kcal

Author John Kanell

Equipment

8" square baking pan
Mixing Bowls

Ingredients

1 cup unsalted butter (226g)
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)

Instructions

Preheat the oven to 350°F. Lightly grease an 8x8-inch baking pan with baking spray and line it with parchment paper.
In a large microwave-safe bowl, melt the butter in the microwave in 20-second intervals stirring between each one until fully melted, about 2 minutes. Add the sugar and cocoa and whisk vigorously for 30 seconds. (This forms the crackly top!) Whisk in the eggs, vanilla, and salt.
Add the flour and chocolate chips and mix together with a spatula until just combined. Spread the batter into the prepared pan. (You can sprinkle the top with more chocolate chips, if desired.)
Bake for about 35 to 40 minutes for super fudgy brownies, or up to 55 minutes for cakey brownies. (Test them by inserting a toothpick into the center. For fudgy brownies, it should have a little smear of batter or several moist crumbs. For cakey brownies, it should only have a few crumbs and be mostly clean.) Let the brownies cool completely in the pan before slicing.

Video

Notes

When melting the butter in the microwave, stop and stir it every 20 seconds to help prevent it from popping, splattering, and making a huge mess in your microwave. (Ask me how I learned that…)
Add a topping: Once the brownies have cooled, you can spread chocolate ganache or raspberry buttercream on top, or dust the brownies with powdered sugar.

Nutrition