Brownie Recipe

I’ve been perfecting my brownie technique for years, and I’ll share what separates truly exceptional brownies from the disappointing ones you’ve probably encountered. Most recipes miss the essential balance between fudgy texture and that coveted crackly top—but there’s a specific method that guarantees both every time. The secret lies in how you handle the chocolate and when you add each ingredient.

Recipe

I can guarantee you with absolute certainty that these brownies will become your new obsession—they’re the kind of rich, fudgy perfection that makes people beg for the recipe and secretly wonder if you’ve been hiding some serious baking skills. What makes these brownies extraordinary isn’t just one thing, it’s the perfect storm of premium cocoa powder, real vanilla extract, and a technique I learned from my chocolate-loving grandmother who insisted that the secret to incredible brownies lies in how you treat the chocolate and eggs.

These aren’t your average box-mix brownies that crumble and disappoint; we’re talking about dense, chewy squares with that coveted crinkly top and an interior so gloriously fudgy it’s almost like eating the most decadent chocolate truffle you’ve ever tasted. The aroma alone will have your kitchen smelling like a high-end bakery, and that first bite delivers an intense chocolate flavor that’s deep and complex, followed by a texture that’s somehow both rich and light, chewy yet tender.

I’ve made these brownies countless times for potlucks, birthdays, and those random Tuesday nights when only chocolate will do, and every single time, they disappear faster than I can cut them into squares. Trust me, once you master this foolproof recipe, you’ll never need another brownie recipe again—and your friends and family will be eternally grateful.

Ingredients

The secret to brownies that’ll have everyone begging for the recipe? It’s all about quality ingredients and a few insider tricks. Use real butter—not margarine—for that rich, complex flavor that makes all the difference.

Dark chocolate or high-quality cocoa powder is non-negotiable here; cheap stuff will leave your brownies flat and disappointing. And here’s a pro tip most home bakers miss: a touch of espresso powder amplifies the chocolate without making it taste like coffee.

For the Base:

• 1 cup (2 sticks) unsalted butter – Must be real butter for proper flavor and texture
• 8 oz dark chocolate, chopped – Use 60-70% cacao for the perfect balance (or substitute 3/4 cup cocoa powder + 1/4 cup melted coconut oil)
• 1 1/2 cups granulated sugar – Don’t reduce this; it creates the signature crackly top
• 4 large eggs, room temperature – Cold eggs will seize your chocolate, so plan ahead
• 1 teaspoon vanilla extract – Pure vanilla only, please
• 1/2 teaspoon instant espresso powder – This is your secret weapon for deeper chocolate flavor
• 1/2 teaspoon salt – Enhances every other flavor in the batch

For Structure:

• 1 cup all-purpose flour – Don’t overmix once this goes in, or you’ll get tough brownies
• 1/4 cup cocoa powder – Even with chocolate, this adds extra depth

Optional Elevators:

• 1 cup chocolate chips or chunks – Mix of sizes creates perfect pockets of melted chocolate
• 1/2 cup chopped walnuts or pecans – Toast them first for maximum impact
• Flaky sea salt for sprinkling – The finishing touch that makes these taste bakery-level professional

How to Make the Best Fudgy Double Chocolate Brownies

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.

Make sure to leave a couple inches of parchment hanging over the sides—this creates handles that’ll save you from wrestling brownies out of the pan later. If you only have a 9×9 pan, reduce baking time by 3-5 minutes since your brownies will be slightly thinner.

Melt 1/2 cup butter and 4 oz dark chocolate together in a double boiler or microwave-safe bowl.

If using the microwave, heat in 30-second intervals, stirring between each burst to prevent burning. The mixture should be completely smooth with no chocolate chunks remaining. Let it cool for 2-3 minutes before proceeding—adding hot chocolate to eggs will scramble them.

In a separate bowl, whisk together 1 cup granulated sugar and 2 large eggs until well combined.

Beat vigorously for about 1 minute until the mixture lightens slightly in color and becomes glossy. This step incorporates air and helps create that coveted crinkly top on your brownies.

Slowly pour the cooled chocolate mixture into the egg mixture, whisking constantly.

Pour in a thin stream while whisking to prevent the eggs from cooking. The mixture should be smooth and glossy—if you see any lumps, whisk more vigorously until they disappear.

Sift together 3/4 cup all-purpose flour, 1/4 cup cocoa powder, and 1/2 teaspoon salt in a bowl.

Sifting prevents cocoa powder clumps and guarantees even distribution throughout your brownies. No sifter? Simply whisk the dry ingredients together thoroughly with a fork.

Gently fold the flour mixture into the chocolate mixture using a rubber spatula.

Stop mixing the moment you no longer see streaks of flour—overmixing develops gluten and creates tough, cakey brownies instead of the fudgy texture we’re after. The batter should look thick and glossy.

Fold in 1/2 cup chocolate chips or chopped chocolate for extra chocolate intensity.

Reserve a handful to sprinkle on top before baking for an Instagram-worthy finish. Dark chocolate chips work best, but semi-sweet or even white chocolate chips add delicious contrast.

Pour batter into your prepared pan and spread evenly with an offset spatula.

Don’t worry about making it perfectly smooth—a few swirls and imperfections add character. Tap the pan gently on the counter a couple times to release any air bubbles.

Bake for 25-30 minutes until a toothpick inserted 2 inches from the edge comes out with a few moist crumbs.

The center should still look slightly underdone—it’ll continue cooking from residual heat. If your toothpick comes out completely clean, you’ve overbaked and your brownies will be dry rather than fudgy.

Cool completely in the pan before cutting, at least 2 hours.

This is the hardest step, but vital for clean cuts and proper texture. Warm brownies will crumble and fall apart when sliced. For extra clean cuts, refrigerate for 30 minutes before slicing with a sharp knife wiped clean between cuts.

Chef Tips

While perfecting brownies might seem straightforward, there’s a world of difference between good brownies and truly exceptional ones. I’ve learned that proper temperature control prevents overbaking—your oven thermometer is essential.

Don’t trust the timer alone. Sharp knife skills matter too when cutting; clean your blade between cuts for pristine squares that showcase your perfect fudgy texture.

Nutrition

These homemade brownies provide a rich, indulgent treat with approximately 320 calories per serving. The nutrition information below is based on a standard recipe serving size of one 2×2 inch square.

What You’ll Love About This Recipe

These brownies will quickly become your go-to dessert for any occasion, whether you’re craving a midnight snack or need to impress guests at a dinner party. The rich, fudgy texture and deep chocolate flavor create the perfect balance that makes everyone ask for seconds, and sometimes thirds.

Simple ingredients you probably already have – This recipe uses basic pantry staples like butter, eggs, sugar, and cocoa powder, so you won’t need to make a special trip to the store or hunt down fancy ingredients.

Foolproof method that works every time – The straightforward mixing technique and clear baking instructions mean even beginner bakers can create perfect brownies without worrying about complicated steps or timing.

Ready in under an hour – From start to finish, these brownies come together quickly with just 15 minutes of prep time and 25 minutes in the oven, making them ideal for last-minute dessert emergencies.

Recipe Card

This classic brownie recipe delivers rich, fudgy brownies with a perfect chewy texture and deep chocolate flavor. These homemade brownies are simple to make and require just basic pantry ingredients for an indulgent dessert that’s perfect for any occasion.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan or line with parchment paper.
2. Melt butter in a medium saucepan over low heat or in microwave. Remove from heat.
3. Stir sugar into melted butter until combined.
4. Beat in eggs one at a time, then add vanilla extract.
5. In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder.
6. Gradually mix dry ingredients into wet ingredients until just combined. Don’t overmix.
7. Fold in chocolate chips if using.
8. Pour batter into prepared baking pan and spread evenly.
9. Bake for 25-30 minutes or until a toothpick inserted in center comes out with a few moist crumbs.
10. Cool completely in pan before cutting into squares.

Notes:

Do not overbake as brownies will continue cooking slightly while cooling. For extra fudgy brownies, slightly underbake.

Store covered at room temperature for up to 5 days.

Equipment:

8×8 inch baking pan, medium saucepan, mixing bowls, whisk, measuring cups and spoons

Time:

Prep time: 15 minutes

Cooking time: 25-30 minutes

Cuisine:

American

Serving:

Makes 16 squares